March 9, 2012

Friday Wine down, New York Style

What did Cathy find in New York for us to enjoy today?  3 Cheeses and Oatcakes to go with.   She was on the hunt for particular cheese that remained elusive but did find some she thinks we will enjoy.

Each week The Travel Group has a plater of cheese for tasting. It's only $1 donation and all donations go twards the Vancouver Downtown Eastside. Email your travel agent for more details.

From Consider Bardwell Farm on the Vermont New York border:

MANCHESTER An aged, raw goat milk peasant tomme. A rustic mountain cheese named for Manchester VT, the gateway to the Green Mountains. This cheese has a nutty and earthy bite. Due to rotational grazing on our pastures and the aging process itself, each batch has a distinct note. A bold addition to any cheese board.
Winner American Cheese Society (2008)
100 Great Cheeses - Wine Spectator (2008)

DORSET A washed-rind, raw Jersey cow milk cheese. A soft ripening cheese with a rich, buttery texture and seasonally influenced pungency. An elegant appetizer or dessert, often served here in the historic village of Dorset, VT.
Winner American Cheese Society (2008)
Winner World Jersey Cheese Awards (2008)

And from the Cellars at Jasper Hill:

Cabot Clothbound Cheddar is a handsome natural-rinded traditional cheddar. Bandaged with muslin and skillfully aged a minimum of 10 months at the Cellars at Jasper Hill. Cabot Clothbound has all the characteristic texture of an English-style cheddar with the sweet caramel and milky flavors that sets it apart from other bandaged cheddars. The flavor profile is at once sweet, savory, nutty, and tangy.

To go with we have some Effie’s Homemade Oatcakes.  Now made in Maine, it is from an old Nova Scotia family recipe, especially good with cheddars.  I think it will be really work with these cheeses.

For wine we are trying the AcesSeven Deuce, let’s see what Aces can do for under $20. 

No comments:

Post a Comment