Vol. 3 No. 4

Italian Ubriaco

As one of our enticing selections this month we bring you an Italian treat - Ubriaco cheese. The name itself literally means "drunk." An appropriate moniker for a cheese so rich in the full bodied flavor of wine. This delicious cow's milk cheese (pronounced oo-bree-AH-ko) is created by farmers in Piave, a region of Veneto. The unique Italian delight is preserved by immersing it in fermenting wine, bathed for 40 hours in the sweet mixture of Merlot, Cabernet and Raboso grapes. This process forms a rough, violet rind which is left with remnants of grape seeds and leaves. It is a traditional, hard cheese made from cow's milk that is allowed to mature for six to ten months developing an intense, wonderful fragrance and taste that matches well with, needless to say, Merlot or Cabernet. The cheese has a firm, crumbly but open texture that is fairly wet and the taste has a hint of pineapple. A great accompaniment to really any red wine, it is a delicious snacking cheese and can be enjoyed as part of a meal, or all by itself.

French Goat Cheese Log

The country of France yields almost 400 different varieties of cheese, more than any other country has to offer, and each one as distinctive as a finger print. So it was with thoughtful consideration that we chose the fresh goat cheese log.

In the cheese lover's paradise of France, the professional cheesemaker learns his craft as painstakingly as an attorney at law. It is with these traditional artisan techniques that the fresh goat cheese has been crafted, making it one much prized by connoisseurs.

Taking inspiration from the walnut covered German Brie and the wine soaked Ubriaco, the goat log is also a perfect base to add your own touch of flavor to. Adding fresh herbs or spices like crushed black peppercorns, a little rosemary and thyme, or marinating it in oil can make this tasty cheese absolutely delectable. You can even lightly dust it with paprika. Also called Chevres, this goat cheese makes an excellent dessert served with bread and fruit. The French wines recommended to drink with this unique cheese are modest white wines or rosés.

German Brie with Walnut

German Brie, also called Champignon, is a classic Brie crafted in German style. Made with pasteurized milk, it is a creamy soft cheese with a mild, pleasantly tasty flavor. This is a delicacy which has been allowed to ripen naturally in the traditional manner - from rind to the center, until it reaches the pinnacle of perfection. As with all classic Bries, this one goes stupendously with a full-bodied white wine such as Ruländer or Morio-Muscat, or with a smooth, elegant red wine such as Blauburgunder or Bordeaux.

Enjoy this Brie at its peak of flavor by opening the tin and unwrapping, letting the cheese stay at room temperature for one hour before serving. As a classic dessert cheese, it is perfect for rounding off a meal. You can also serve between meals with plain crackers or crusty bread.

Serving an Elegant Cheese Platter

When having guests or just wanting to relax with the family, it's always a hit to present cheese on a slab of marble with some seasonal fruits, toast points and toasted nuts. The taste of new and exotic cheese is a pleasure that most gladly indulge in and can be a pleasant surprise.

Some restaurants now even serve a separate course of cheese to their patrons, allowing them to appreciate the fine nuances and differences in these delectable delicacies. The courses are normally served with a variety of soft, hard and blue cheeses brought to the table on a cutting board along with some apples, figs, pears or grapes. When entertaining guests in your own home, follow the cue of these establishments and let your guests linger with a glass of good wine and satisfying cheese after a delicious meal. Cheese has the power to slow people down, stretching out the good time feel of getting together with family and friends. You can even substitute the cheese platter for dessert when engaging visitors - it will guarantee a special evening.

Cheese and Beer - A Match Made in Heaven

Cheese and Beer? The idea of the twosome is hard for many to swallow when in fact the mix of cheese and beer goes way, way back. In Belgium, during the Dark Ages, monasteries were famous for their exceptional beers and cheeses - part of their daily diets and a stable form of income. Today most bars in Belgium will serve bowls of cubed, semi-soft cheese that has been sprinkled with celery salt to accompany your malt beverage. It is a melding of a gastronomic sensation of heavenly proportions.

And we bet you thought wine went with cheese. It sure does, and that's exactly what the public is fed by the mainstream "food & wine" press. Cheese can make an unpalatable wine tasteful, and better yet, complement a great wine. However the pairing of wine with foods sometimes tends to overpower the latter, killing any chance your tastebuds might have of getting the fullest enjoyment out of the pairing. But hey, this is not a piece on wine (and we all love wine) so let's move on.

Generally, beer and cheese are farmhouse products. Not too long ago in Great Britain, the average farmer's diet consisted of cheese, beer and cold meat - this commonly referred to as "ploughman's lunch" still a menu item in pubs to this day. The farmers produced cheese when they had a surplus of milk that they wanted to keep, and then they brewed their beer in the winter when they couldn't farm. Both come from the same source too - grass. Barley, used in making beer, is a grass and milk is a byproduct of a cow eating grass. The result? Cheese and beer complement each other because they share some of the same flavors. The carbonation in beer also lifts the palate and brings out many nuances in the cheese.

So, just how do you pair cheese and beer? Foremost is using your own personal preference whether you are cooking with cheese or just serving it alone. Try pairing complex cheeses with complex beers. You can also try and make a perfect match or play around and make nuanced contrasts. Here are some examples:

Wheat Beers work well with Feta and goat cheese. Generally, the more pungent the cheese the more full character you want in your Wheat Beer. Schneider Hefe-Weizen, Weihenstephan Hefe-Weizen, and UFO Hefeweizen are suitable pairings.

A formless cow's cream, cheese called Mascarpone that is used in desserts and sauces pairs great with most Fruit Beers. Sam Adams Cherry Wheat, Magic Hat #9, Melbourne Bros. Strawberry or Apricot.

Muenster, American cheese, Havarti and Monterey Jack go great with moderately hoppy Pilsners like Radeberger, Harpoon Pilsner and Stella Artios.

Gloucester, Colby and Cheddar with robust Brown Ales. Sam Smith Nut Brown, Shipyard Brown or Brooklyn Brown will suffice quite well.

Creamy Blues and Gorgonzola meld beautifully with Barleywines. Fuller's Vintage Ale, Sierra Nevada Bigfoot, Brooklyn Monster and Rouge Old Crustacean make for a great counterpart.

Stilton and Roquefort and have a pungent character so there is need for a strong Belgian Ale like Duvel, Lucifer, Northcoast Pranqster, Chimay Blue, and Unibroue Don de Dieu.

Emmental, Gruyére and Swiss with Dark Lagers, Bock Beer, or Oktoberfest Beer. Their sizable maltiness fits well against the nutlike meaty character. Harpoon Octoberfest or Munich Dark, Sam Adams Octoberfest or Double Bock, Salavator, Celebrator and Dornbusch Bock are appropriate choices.

Romano or Parmesan with moderately hoppy Amber Ales and Pale Ales like Stone Cat Ale, Harpoon Ale, Ipswich Ale, Magic Hat Bob's 1st Ale, Shoal's Pale Ale.

When the cheese is part of a salad, try enjoying it with an India Pale Ale (IPA), with their fruity maltiness and citrus-like bitterness. Wolaver's IPA, Harpoon IPA and Tremont IPA are all suitable.

Now because we're not all connoisseurs who have this stuff down by heart, we've created a simple guide. It's an ideal starting point for the novice cheese and beer enthusiast.

• Parmesan with Amber Lager
  
• Feta with Wheat Beer
  
• American Cheese with Pilsner
  
• Colby with Brown Ale Sharp
  
• Cheddar with Pale Ale
  
• Gorgonzola with Barleywine
  
• Mascarpone with Fruit Beer
  
• Gruyére with Bock Beer
  
• Swiss Cheese with Octoberfest Beer
  

Remember, the most important thing is to have fun with this and experiment with your own tastes!

Cheese Tips

• Cheese is always more flavorful when served at room temperature. Let it stand for a good half hour before serving.
  
• Bring only what you need to room temperature, leaving the rest wrapped tightly in the refrigerator.
  
• Store cheese at temperatures between 35° F and 40° F keeping it in the original wrapping or container, transparent wrap, waxed paper, plastic bags, foil, or tightly covered containers.
  
• Cheese has a tendency to continue to ripen, no matter how carefully you store it.
  
• Most hard cheeses will keep for several months; softer cheeses will keep from one to three weeks after opening if you store them in an airtight container.
  
• Because it has more exposed surface areas, shredded cheese is more prone to mold .Try to use it within a few days.
  
• Highly fragrant cheeses should be stored in airtight containers.
  
• When cheese molds, remove about 1/2" from the moldy sides then use what remains. Serve as quickly as possible, preferably within a week.
  

Cheese Freeze

Almost all hard cheeses can be frozen, although, there will be some change in texture. Follow these freezing tips:

• Freeze in comparatively small pieces (1/2 lb. or less).
  
• Wrap so the cheese is airtight.
  
• Date the cheese when you freeze it. Most cheeses that are hard can be frozen up to 8 weeks.
  
• When ready to use, thaw in the refrigerator and serve within a few days.
  

Recipes

Brie with Sun-dried Tomatoes Belden

1 lb. chilled German Walnut Brie cheese
2 tbsp. minced fresh parsley leaves
2 tbsp. freshly grated Parmesan cheese
4 sun-dried tomatoes packed in oil, drained, reserving 1 tbsp. of the oil, and minced
6 garlic cloves, minced and mashed to a paste
1 tsp. dried basil, crumbled crackers as an accompaniment

Place the Brie on a serving plate. Combine the parmesan, parsley, sun-dried tomatoes, basil and garlic in a small bowl. Next add the reserve oil and combine the mixture well. Spread over the Brie and let the Brie stand for 1 hour before serving. Serve with crackers. Serves 6.

Goat Cheese Potato Salad

2 lbs. (about 8 medium) Yukon gold potatoes, cut into 1-inch dice.
1/4 c. dry white wine, with salt and freshly ground pepper to taste
1 medium red onion, thinly sliced, rinsed in cold water
1/2 c. chopped fresh parsley
4 oz. (1/2 cup) fresh goat cheese, crumbled
3 to 4 tablespoons red wine vinegar
1 tsp. Dijon mustard
1 clove minced or pressed garlic
1/3 cup plain nonfat yogurt.
2 tsp. olive oil.
2 tsp. slivered fresh sage leaves

Steam potatoes until tender, approximately 10 to 15 minutes. Transfer them to a bowl and sprinkle immediately with the wine, salt, and pepper. Add the parsley, onion, and goat cheese, and then toss. Mix vinegar, garlic, mustard, yogurt and olive oil. Pour over salad, add the sage then toss. Adjust the seasonings to taste. Serve warm or at room temperature. Serves 6.