Friday at the US Open Cheese Plate – Marcella The Cheesemonger International Guilde des Fromagers
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Friday at the US Open Cheese Plate

As many of you know, The Lady never gave up on Tiger… unlike others at The Manse who shall remain nameless… but it sure as heck ain’t your favorite Feline Foodie… you do the math…

It was cut day at the US Open and the DVR was working overtime… The Lady refuses to take the chance of missing a minute of her favorite golfer… as the day came to an end… Tiger is in the lead, tied with Jim Furyk and David Toms… odds are he’ll be dancing at the prom come Sunday afternoon… he’s been in the lead or tied for the lead after 36 holes eight times and ended up winning seven of those times…

The Lady got hung up watching the tournament and forgot about dinner… this annoyed both The Man and moi… we have a feeding schedule we expect to follow… which brings me to the purpose of this posting… talk about digression…

Under pressure, The Lady pulled together a nice little cheese plate with a couple of accompaniments that made it look like a professional had prepared it… oh that’s right, a professional did prepare it…

Two cow milk cheeses and two sheep milk cheeses, some salami and dried Spanish  Pajerero figs… ta da… a fancy-schmancy cheese plate. It would never stand a chance at the 2012 Cheesemonger’s Invitational… but for The Man and Moi… happy campers…

Beecher’s Handmade Cheese’s Flagship to start; always a favorite from the folks who created my all-time favorite cheese, No Woman and Wensleydale, produced by Hawes Creamery in England. Creamy and honey-flavored with a hint of acid; this cheese is currently awaiting European PDO status to protect its name and production. Both of these are cow milk cheeses.

I’ve pawed Flagship in the past… the Wensleydale, I give 3 Paws out of 4 Paws (cause that’s all I’ve got).

The two sheep milk cheeses were new at The Manse, Fiore Sardo and Tin Willow Tomme made at Black Sheep Creamery in Adna, Washington.

Fiore Sardo is an aged sheep milk cheese from the Italian Island of Sardinia. It is made from the local Sardinian Breed of sheep. This cheese was awarded PDO status in 1991. Pecorino Romano is sometimes made on the same island (Sardinia lies within the Romano region) but has a nuttier and saltier taste and is less rich than Fiore. This is the cheese that becomes Casu Marzu… a cheese that is outlawed in most civilized countries… but still eaten by a few crazies… and I mean really crazy… but as is…

I give Fiore Sardo 3 Paws out of 4 Paws (cause that’s all I’ve got).

The fourth cheese on the plate was Tin Willow Tomme, a hard sheep’s milk cheese made on the Black Sheep Creamery from milk from the Tin Willow Creamery in Eastern Oregon. You can taste a hint of sage that comes from the flock’s grazing the hillsides of Western Washington State. Nice and toasty, this cheese is perfect on a cheese plate but at home in a salad and grated on pasta…

I give Tin Willow 3 Paws out of 4 Paws (cause that’s all I’ve got).

On the plate were this delicious dried Pajerero figs from Spain. These are the sweetest little morsels of fruit… quite delish…

Also on the plate were Beecher’s Flagship Crackers which pair perfectly with… Flagship cheese… imagine that… The Lady is addicted to these crackers… seriously addicted… put a little Flagship on Flagship Crackers and some serious swooning is guaranteed…

I give Flagship Crackers 4 Paws out of 4 Paws (cause that’s I’ve got)…

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