By: Scott Beckerly | K&L Staff Member
Pass the cheese, please!
Last Wednesday, the first of May, co-worker Kerri Conlon and I had the chance to attend a class at the Cheese School of San Francisco. We have done wine and cheese pairings for customers in our San Francisco store with them and I thought that I should probably know something about cheese...other than loving it!
The theme of our class was 'Spring Cheese and Wine' and it not only addressed cheese and wine pairings, as instructor and author Laura Werlin says (versus 'WINE and cheese', as we say here at K&L) but, also introduced us to cheeses that are released in the spring. We sampled sheep's milk, goat’s milk, cow’s milk and even raw buffalo milk cheese. These cheeses came from Missouri, California, Wisconsin, Minnesota and Tennessee. They had exotic names like “Dirt Lover”, which was silky and soft, creamy and buttery (despite the name), “Moonflower”, which was nutty, grainy and pungent with some black pepper notes, and “Dancing Fern”, one of my favorites, which was smooth and rich with cream, butter and some earthy notes. It was awesome with 2011 Georg Albrecht Schneider Niersteiner Hipping Riesling Spatlese, by the way.
Did you know that buffalo milk cheese is high in solids and butterfat? I didn't! Earthy, mushroomy cool climate Pinot is the way to go with this buffalo's milk cheese. The 2011 Landmark Grand Detour Pinot Noir in the tasting complemented this cheese very well. I also think this cheese would be spectacular with the 2009 Fort Ross "Fort Ross Vineyard" Sonoma Coast Pinot Noir ($34.99).
In addition, we learned about washed rind cheeses in which the rind is washed in saltwater and in one case, beer...the one from Minnesota, of course! For those of you who have wine and cheese (or, as Laura would want me to say, 'cheese and wine') on a regular basis, it is best to have a sip of wine first and then to have a bit of cheese. Apparently, many types of cheese can change the flavor of some wines, making them bitter or giving them an 'off' taste.
Another interesting bit of information I learned is that it was recommended that one cheese, called “Petit Marcel”, from Pug's Leap Farm in California (this was my absolute favorite) be aged a few months after release so that it ripens a little more. Kind of like bottle shock with wines when they are first shipped in! Well, a little like that anyway. I loved this one with the NV Scharffenberger Brut from California ($14.99). This would be a top choice for Champagn, too.
Speaking of bubbles, be on the lookout for either a Champagne and cheese pairing consumer tasting in the SF store or a sparkling wine tasting and cheese pairing in the future. I’m planning for one either in June or July on a Saturday afternoon. Stay tuned...
If you are interested in these type of classes, the Cheese School of San Francisco is located at 2155 Powell Street (2nd Floor). Their phone number is (415) 346-7530 and the web address is www.thecheeseschool.com. BTW-I bought an absolutely killer set of laguiole cheese knives to go with my Champagne sword and steak knives. Thanks, Cheese School of SF!