Shredded Blend

"All American Cheese Fest" Saturday 7/3/10 at Little Italy Mercato

2010-06-30T09:17:00.000-07:00

To celebrate America's birthday, we decided to break out some American craft cheese. No, not that stringy stuff, nor that orange plastic stuff or that stuff in the green can. Nope, our craft cheeses are made by artisans, many of them dairy farmers, from around the country. In our first-ever "All American Cheese Fest", we are so excited to offer a mix of some of our favorites, with some cheeses that are brand-spanking new to us. We hope you'll plan to come to the Mercato Saturday to discover some real American cheese! Happy Birthday America!

This Week's All American Mercato Selection

FEATURED PRODUCER: ROGUE CREAMERY(CENTRAL POINT, OR)
Rogue Creamery is one of our very favorite domestic producers and the reigning American Cheese Society Champ (the seasonal Rogue River Blue won Best in Show in ’09). The dairy produces consistently great blues and cheddars, primarily using raw milk from their own herd. This week we introduce their newest blue - and it’s indeed a macho one. We tried it up at the Fancy Food Show this past January and we’re excited to finally have it in. We’re also featuring a couple of Rogues tasty cheddars. We introduced the Lavender Cheddar last week and this week it’s joined by one of our longtime faves, the Chocolate Stout Cheddar, infused with beer brewed at nearby (but unaffiliated) Rogue Brewery. Come discover one of America’s best!

ROGUE CAVEMAN BLUE Assertive, biting blue aged 6-12 months. Great with reds, ports & Barleywines
ROGUE CHOCOLATE STOUT CHEDDAR Block cheddar made from raw cow’s milk and chocolate stout beer. Pairs with (duh) big stouts.
ROGUE LAVENDER CHEDDAR Creamy raw cow’s milk cheddar with dried lavender sprigs.

ROGUE OREGONZOLA Fruity, gorgonzola-style blue, cave-aged120+ days.

BOCCONCINI Mini balls of uber-fresh mozzarella, from Gioia our fave burrata producer (El Monte, CA)

BLACK BUTTE RESERVE Seasonal cheese from Pedroza Dairy in the Sierra foothills. (Orland, CA)

BURRATA FRESH (2 days!) balls of Gioia Burrata - only market available at this market!! (El Monte, CA)

CABOT CLOTHBOUND CHEDDAR One of our all-time favorite cheddars. Won ACS Best in Show in 2008! (Waterbury Center, VT)

CARMODY Bellwether Farms makes an excellent line of cheeses. This is our favorite! (Petaluma, CA)

COLOROUGE From MouCou Cheese Co., creamy washed-rind rounds (Ft Collins, CO)

DANTE Firm seasonal ewe’s milk cheese from award-winning Wisconsin Sheep Co-op. (River Falls, WI)

ETUDE Firm goat cheese, aged 6+mos from Soyoung Scanlon of Andante Dairy (Petaluma, CA)

HOOLIGAN Incredible washed rind cheese made from raw milk. (Cato Corner, CT)

HUMBOLDT FOG MINI’S The same great cheese you know, but in 1lb rounds sold whole or halved (Arcata, CA)

PLEASANT RIDGE RESERVE Award-winning Alpine style cheese (Dodgeville, WI)

PURPLE HAZE Soft chevre blended with lavender & fennel pollen (Arcata, CA)

RED DARLA New (to us!) one from cult producer Estrella Creamery! My distributor (whose opinion is usually cheese gospel to me) says this washed-rind, raw, cow’s milk cheese is “perfect”. Read about Estrella Creamery here.

TILSTON POINT BLUE Washed-rind blue with a grainy texture and nutty flavor (Mineral Pt, WI)

WINCHESTER JALAPEÑO GOUDA Sharp and spicy raw milk Gouda from Winchester Cheese Co (Winchester, CA - near Temecula)

Thursday 7/1/10 at the North Park Farmer's Market

2010-06-30T09:04:00.000-07:00

It's time for the long holiday weekend and this is the best market in town to stock up early for entertaining. We'll have a few of the tasty new American cheeses in advance of our All-American Cheese Fest. So, if you can't join us Saturday, be sure to get to North Park tomorrow afternoon for some tasty American (and other) cheese!

BOSCHETTO AL TARTUFO Mixed milk (sheep/cow) cheese with white truffles
BLUE d’AUVERGNE Salty, creamy and mildly piquant French blue
CABECOU FEUILLE Leaf-wrapped rounds of chevre with plum brandy & peppercorns
CABOT CLOTHBOUND CHEDDAR One of our all-time favorite cheddars. Won ACS Best in Show in 2008! (Waterbury Center, VT)
CASHEL BLUE Fruity and mildly salty Irish blue from County Tipperary
CHAORCE Soft-ripened rounds of cow’s milk cheese. Chalky when young and oozy with age
DANTE Firm seasonal ewe’s milk cheese from award-winning Wisconsin Sheep Co-op. (River Falls, WI)
FROMAGER d’AFFINOIS The brie-like bloomy rind encases a rich, oozy double creme
HUMBOLDT FOG MINI’S The same great cheese you know, but in 1lb rounds sold whole or halved (Arcata, CA)
MORBIER LAIT CRU Classic French cheese traditionally made from raw morning and evening milk
NOORD HOLLANDER Rich, crystalline Dutch gouda aged 5+ years
PIAVE VECCHIO Hard, tangy cow’s milk cheese from Italy’s Veneto region
PURPLE HAZE Soft chevre blended with lavender & fennel pollen (Arcata, CA)
TOMME d’SAVOIE Full-flavored cheese from the Savoie Mountains; made from raw skim milk.
WINCHESTER JALAPEÑO GOUDA Sharp and spicy raw Gouda from Winchester Cheese (Winchester, CA - near Temecula)

See you in North Park!

Adams Avenue Farmer's Market Selection 6/30/10

2010-06-30T09:01:00.000-07:00

This week at the Adams Avenue Market we'll be in our new location next to the info booth. We'll be bringing some tasty cheeses including last week's runaway all-star Noord Hollander. Come out and support this growing weekly market!
BUCHERON Tangy French goat encased in a soft, bloomy rind.

CABECOU FEUILLE Leaf-wrapped rounds of chevre with plum brandy & peppercorns

CASHEL BLUE Fruity and mildly salty Irish blue from County Tipperary

CHAORCE Soft-ripened rounds of cow’s milk cheese. Chalky when young and oozy with age

FISCALINI 18MO CHEDDAR Bandage-wrapped and cave aged for incredible flavor (Modesto, CA)

FROMAGER d’AFFINOIS The brie-like bloomy rind encases a rich, oozy double creme

IDIAZABAL Raw sheep cheese from the Spanish Basque. Chimney aging gives a slightly smoky finish.

MIMOLETTE Resembles a cantaloupe, tastes mild and nutty with a rich finish

MORBIER LAIT CRU Classic French cheese traditionally made from raw morning and evening milk

NOORD HOLLANDER Rich, crystalline Dutch gouda aged 5+ years

PECORINO CROTONESE Aged sheep’s milk cheese from Sardinia, Italy

TILSTON POINT BLUE A washed-rind blue with a grainy texture and a nutty flavor.

See you at the market!

North Park FM Selection - Thur June 3rd

2010-06-02T11:07:00.000-07:00

It seems more folks are discovering (or rediscovering) this much-improved weekly market. From the redesigned layout to the growing mix of vendors, this Thursday market has developed into the ideal pre-weekend shopping experience. We hope you'll come out and support the many excellent farmers and vendors bringing great food to North Park each week!

North Park Farmer's Market
Every Thursday, 3-7pm
Located in rear part of the CVS parking lot
@ North Park Way/32nd St

This week's NPFM Selection

GRATTE PAILLE Rich, decadent triple crème from French producer Rouzaire

BUCHERON Soft-ripened French goat - excellent with a drizzle of honey

PURPLE HAZE Soft chevre blended with lavender & fennel pollen (Arcata, CA)

TAUPINIERE w/HERBS Tangy chevre assortment with herbs, pepper & ash coating

ARDRAHAN Nutty and pungent washed-rind cheese from the Emerald Isle

GARROXTA Excellent Spanish goat with a suede-like natural rind

MAHON Semi-firm cheese aged 4mos from the Spanish island of Menorca

FLOR de ESGUEVA One of the world's finest Manchegos, made from raw sheep's milk

JUNI Tasty Italian cheese made from cow's milk and juniper berries

PARMIGIANO REGGIANO Real DOP Parm, just split this week. This is as fresh as it gets!

BEEMSTER XO Aged Dutch Gouda with great crystals & butterscotch flavors

FOURME d'AMBERT Fruity and mild French blue. Another customer fave!

VALDEÓN Intense Spanish blue made from raw cow and goat milk, wrapped in sycamore leaves.

Little Italy Mercato Selection - Saturday June 5th

2010-06-02T11:01:00.001-07:00

This week stop by and sample a special selection of cheeses from our featured producer, Petaluma's Andante Dairy. In addition, BeemsterXO (everyone's favorite aged Gouda) is back in stock as well as a freshly split wheel of Parmigiano Reggiano.

Little Italy Mercato
Date Street-India to Columbia -North Side
Little Italy/Downtown San Diego
**2 HOURS FREE PARKING!** @ Washington Elementary (enter at Date/Union)

This Week's Mercato Selection

FRESH GIOIA BURRATA While they last...these sell out early! (El Monte, CA)
ANDANTE TRIO A triple crème w/crème fraiche, cow's milk & goat's milk (Petaluma, CA)
ANDANTE TOMME DOLCE Firm goat washed w/plum brandy (Petaluma, CA)
ANDANTE CAVATINA Soft-ripened goat encased in ash (Petaluma, CA)
PURPLE HAZE Soft chevre with lavender & fennel pollen (Arcata, CA)
COLOROUGE From MouCou Cheese Co., creamy washed-rind rounds (Ft Collins, CO)
BREBICET French rounds of soft-ripened sheep's milk
BAVARIAN LIMBURGER The artisan version of this classic is pungent and full of nutty flavor FLOR de ESGUEVA One of the world's finest Manchegos, made from raw sheep's milk
MAHON Semi-firm cheese aged 4mos from the Spanish island of Menorca
PARMIGIANO REGGIANO Real DOP Parm, just split this week. This is as fresh as it gets!
BEEMSTER XO Aged Dutch Gouda with great crystals & butterscotch flavors
QUEBEC 4YR VINTAGE CHEDDAR Extra-sharp Canadian cheddar with a dense, creamy texture.
PT REYES BLUE Raw milk blue from the San Francisco Bay Area (Pt Reyes Station, CA)
SHROPSHIRE BLUE Classic English Stilton with annatto added for color, from Long Clawson Dairy
SHREDDED BLEND Our tasty shredded blend of 20+ cheeses. Great for sandwiches, eggs & more!

This week at Adams Avenue Farmer's Market

2010-06-02T10:52:00.000-07:00

This market is getting better every week and it's still less than a month old. The fun, energetic vibe makes this a wonderful weekly event for vendors and patrons alike!

This Week's AAFM Selection

BUCHERON Soft-ripened French goat - try this tangy treat paired with Meyer Lemon Marmalade from Jackie's Jams!

PURPLE HAZE Soft chevre blended with lavender & fennel pollen (Arcata, CA)

TAUPINIERE w/HERBS Tangy chevre assortment with fresh herb, pepper & ash coating. Beautiful & tasty!

ARDRAHAN Nutty and pungent washed-rind cheese from the Emerald Isle. Guinness anyone?

GARROXTA Excellent Spanish goat with a suede-like natural rind. The mild goat flavors give way to a rich, creamy finish.

CARMODY Tangy and rich, semi-firm cow's milk cheese from Bellwether Farms (Petaluma, CA)

LAGREIN Customers call this Italian wine & garlic soaked treat "Salami Cheese". We just call it delicious.

FLOR de ESGUEVA One of the world's finest Manchegos, made from raw sheep's milk. Perfect for a summer picnic!

JUNI Tasty Italian cheese w/ crushed juniper berries. Perfect treat with a cool gin & tonic on a hot summer day!

PILOTA Luscious mixed-milk (sheep/cow) cheese from the French Pyrennees

QUEBEC 4YR VINTAGE CHEDDAR Extra-sharp Canadian cheddar with a dense, creamy texture.

UBRIACONE This wine-soaked & injected Italian cheese's name translates to "Great Big Drunk"

FOURME d'AMBERT Mild French blue with fruity flavors and a rich, salty finish. A cheese even non-blue lovers enjoy!

VALDEÓN Intense Spanish blue made from raw cow and goat milk, wrapped in sycamore leaves.

Adams Avenue Farmers Market

Every Wednesday 3-7pm

On 35th just south of Adams Ave (@Adams Elementary School)

Little Italy Mercato Selection - 5/22/10

2010-05-19T10:41:00.001-07:00

Little Italy is where it's happening, every Saturday morning. We continue to be blown away by the crowds and the enthusiastic response we've had since launching last month. We love being out in the streets and look forward to seeing more of you each week. Check out all the great cheeses lined up for this week's Mercato including one of our all-time favorite American cheeses, Pleasant Ridge Reserve...

FRESH GIOIA BURRATA While they last…these sell out early! (El Monte, CA)
PIERRE ROBERT French triple crème from producer Rouzaire
HUMBOLDT FOG Artisan goat cheese from Cypress Grove (Arcata, CA)
PURPLE HAZE Soft chevre blended with lavender & fennel pollen (Arcata, CA)
CROTTIN d’CHAMPCOL Small rounds of goat cheese from France’s Loire Valley
CHAORCE Soft-ripened rounds made from pasteurized cow’s milk. Chalky & rich!
CAMEMBERT Perfectly ripe & stinky rounds from France’s Le Pommier
IDIAZABAL Smoky Spanish Basque cheese made from raw ewe’s milk
SALLY JACKSON RENATA Another incredible cheese from SJ! (Oroville, WA)
JP GRANDE REBLECHON A twist on the classic - firmer texture, terrific flavor
MIMOLETTE Resembles a cantaloupe, tastes mild and nutty with a rich finish
PLEASANT RIDGE RESERVE Award-winning Alpine style cheese (Dodgeville, WI)
EWEPHORIA Sheep’s milk Gouda, back by (very) popular demand!
BARELY BUZZED Rich cheddar hand-rubbed with coffee & lavender (Uintah, UT)
ROARING 40s BLUE Tangy Aussie blue, another customer fave.
OREGONZOLA From Rogue Creamery, lush blue with a nice bite (Salem, OR)
SHREDDED BLEND A shredded mix of 20+ different cheeses.
PEPPADEW South African sweet peppers. Try stuffing with Purple Haze!

See you at the Mercato!

Mary & George

North Park FM Selection 5/20/10

2010-05-19T10:39:00.001-07:00

Things are really starting to click at this market and we're enjoying seeing you regulars stop by for a weekly cheese fix. Here's what's in store this week...

NORTH PARK MARKET SELECTION (Thu 5/20 3-7pm)
FLORETTE Soft-ripened, lush d’Affinois rounds made from tangy goat’s milk
BUCHERON Soft-ripened French goat. Excellent with a drizzle of honey
CHAORCE Soft-ripened rounds made from pasteurized cow’s milk. Chalky & rich!
JP GRANDE REBLECHON A twist on the classic - firmer texture, terrific flavor
TOMME de SAVOIE Rustic French cheese with earthy, mushroom flavors
ANDANTE ETUDE Tasty hard goat - another Andante winner! (Petaluma, CA)
BELLWETHER CARMODY Tangy semi-firm cow’s milk cheese! (Sonoma County, CA)
RLM CANTAL (AOC) One of France’s best cheeses, rarely available in the US
MIMOLETTE Resembles a cantaloupe, tastes mild and nutty with a rich finish
PARMIGIANO REGGIANO The real deal…DOP Parmigiano Reggiano!
OLD AMSTERDAM Rich, buttery Gouda aged 18+ months
BOSCHETTO AL TARTUFO Mixed milk (sheep/cow) cheese with white truffles
FOURME d’AMBERT Fruity, salty, creamy French blue. A customer fave!
SHROPSHIRE BLUE The annatto herb gives this classic Stilton its orange hue
SHREDDED BLEND A shredded mix of 20+ different cheeses.

Let us know if there's something you'd like to see us bring in.

North Park Farmer's Market
Thursdays, 3-7pm
CVS Parking Lot (North Park Ave/Herman Street)

See you at the market!
Mary & George

AdamsAvenue FM - 5/19/10

2010-05-19T10:35:00.000-07:00

This week the Adams Ave market moves to a NEW LOCATION at 4721 35th Street, south of Adams Ave. at the Elementary School. Same time - 3-7pm. Come out and support this new market and help it grow into one of San Diego's best!!

Here's the selection we're bringing out...

FLORETTE Soft-ripened, lush d’Affinois rounds made from tangy goat’s milk
BUCHERON Soft-ripened French goat. Excellent with a drizzle of honey.
CHAORCE Soft-ripened rounds made from pasteurized cow’s milk. Chalky & rich!
LA SERENA Spanish torta made from raw ewe’s milk & cardoon thistle
ANDANTE ETUDE Tasty hard goat - another Andante winner! (Petaluma, CA)
BELLWETHER CARMODY Tangy semi-firm cow’s milk cheese! (Sonoma County, CA)
RLM CANTAL (AOC) One of France’s best cheeses, rarely available in the US
MIMOLETTE Resembles a cantaloupe, tastes mild and nutty with a rich finish
TOMME de SAVOIE Rustic French cheese with earthy, mushroom flavors
PARMIGIANO REGGIANO The real deal…DOP Parmigiano Reggiano!
BOSCHETTO AL TARTUFO Mixed milk (sheep/cow) cheese with white truffles
WINCHESTER JALAPEÑO GOUDA From Winchester Cheese (near Temecula)
FOURME d’AMBERT Fruity, salty, creamy French blue. A customer fave!
SHROPSHIRE BLUE The annatto herb gives this classic Stilton its orange hue
SHREDDED BLEND A shredded mix of 20+ different cheeses.

See you there!

Mary & George

NEW Adams Avenue Farmer's Market Wed 5/12/10

2010-05-11T22:41:00.000-07:00

We're excited to be a part of the launch of this brand-spanking new neighborhood market. Given the great vendor & farmer mix, it promises to quickly become one of San Diego's top markets for foodies. Come be a part of the fun tomorrow afternoon!

Here's the selection we have lined up this week...

PIERRE ROBERT French triple crème from producer Rouzaire
PURPLE HAZE Soft chevre blended with lavender & fennel pollen
HUMBOLDT FOG Artisan goat cheese from Cypress Grove (Arcata, CA)
BANON de CHALAIS Soft cow’s milk cheese wrapped in chestnut leaves
COLOROUGE Washed-rind cheese by MouCou Cheese Co (FT Collins, CO)
PILOTA Mixed milk (cow/ewe) cheese from the French Pyrenees
SILVER MTN CHEDDAR Clothbound cheddar from CA’s Central Valley
PECORINO CROTONESE Hard, tangy sheep cheese from Sardinia, Italy.
PARMIGIANO REGGIANO The real deal…DOP Parmigiano Reggiano!
CAVE-AGED GRUYERE Great flavor and texture from 15+mos aging
MORBIER Traditional French cheese made from raw cow’s milk
BALARINA Hard goat gouda with intense nutty flavors, aged 4+ years
BARELY BUZZED Rich cheddar hand-rubbed with coffee & lavender (Uintah, UT)
LONG CLAWSON STILTON Classic English blue with a distinct, piquant bite
PEPPADEW South African sweet peppers. Try stuffing with Purple Haze!

ADAMS AVENUE FARMER'S MARKET
Every Wednesday Rain or Shine
3-7pm
Located (temporarily) in the Rite Aid parking lot
3650 Adams Avenue (at Cherokee)

Little Italy Mercato Selection - May 8th

2010-05-05T22:28:00.000-07:00

FEATURED PRODUCER!
SALLY JACKSON LEAF-WRAPPED CHEESES
This is a great chance to discover one of our very favorite domestic artisan producers! We’ll feature all 3 of Sally Jackson’s fine varieties, each encased in a beautiful leaf-wrap. Most of her cheeses are sold to restaurants near her Eastern Washington farm. Learn more about Sally Jackson Cheeses at http://www.sallyjacksoncheeses.com/

We’re fortunate to have grabbed up a wheel of each of her fine cheeses but they won’t last long so be sure to visit the TasteCheese booth early or you’ll miss out on these featured cheeses:

SALLY JACKSON GOAT

SALLY JACKSON SHEEP

SALLY JACKSON RENATA

FRESH BURRATA We have another fresh batch of incredible burrata on order. We ran out by 11am last Saturday so don’t miss out!

PIERRE ROBERT Serving up a Mom’s Day brunch? Make it extra-special with this lush, delectable and guaranteed to be Mom-approved French triple crème!

BUCHERON Tangy French goat cheese with a bloomy rind. Great with a drizzle of your favorite honey.

PARMIGIANO REGGIANO If you’ve never had freshly split Parmigiano Reggiano, then you haven’t lived. Be sure top by for a taste on Saturday!

PIAVE VECCHIO Hard cow’s milk cheese from Italy’s Veneto region. A great cheese for a spring picnic!

SILVER MOUNTAIN CHEDDAR We’re excited to introduce this excellent American cheddar from Bravo Farms in Traver, CA. It won gold at the ’08 ACS contest.

BALARINA 5-year aged goat Gouda from Holland. The earthy and caramel flavors pair well with big, jammy red wines.

BEEMSTER XO A customer favorite, this Dutch cow’s milk Gouda is amazing with great butterscotch flavors and nice crystallization.

BARELY BUZZED Another American original, this one from Utah’s Beehive Cheese Co. This award-winning flavored cheddar is rubbed with lavender infused coffee giving it an rich, almost chocolate-like flavor.

CASHEL BLUE From Ireland’s County Tipperary, this fruity blue is one of our all-time favorites.

This week’s North Park Market Selection

2010-05-05T22:26:00.000-07:00

Week two of being at the Thursday market in North Park. We think it's going to get better every week and we hope you'll come help in that effort. Here's what we have lined up for this week...

BUCHERON Tangy French goat cheese with a bloomy rind. Great with a drizzle of your favorite honey.

PIAVE VECCHIO Hard cow’s milk cheese from Italy’s Veneto region. A great cheese for a spring picnic!

PILOTA Semi-firm cheese made from a blend of sheep & cow’s milk. From French Pyrenees region.

SILVER MOUNTAIN CHEDDAR We’re excited to introduce this excellent American cheddar from Bravo Farms in Traver, CA. It won gold at the ’08 ACS contest.

BLACK BUTTE RESERVE From Pedroza Farm in Central, CA, the is an excellent seasonal cheese made from raw cow’s milk.

CAVE-AGED GRUYERE Rich and full-flavored, this is one of favorite Alpine cheeses for snacking, mac-n-cheese and grilled-cheese sandwiches.

BEEMSTER XO A customer favorite, this Dutch cow’s milk Gouda is amazing with great butterscotch flavors and nice crystallization.

STILTON From one of England’s finest producers – Long Clawson, this is truly a classic Stilton with a piquant bite and a rich, creamy texture.

POINT REYES BLUE From Point Reyes Station near San Francisco, this raw cow’s milk blue is tangy and sharp - an American original!

Little Italy Mercato "A Foodie's Dream"

2010-04-28T13:36:00.000-07:00

Ok, we've said it before but it bears repeating...Little Italy's Mercato is simply the best farmer's market in town - at least for foodies. But don't take our word for it, check out this article that ran last week in the SD Union Tribune's food section ("Little Italy Farmer's Market a Foodie's Dream" )

And after your tastebuds are sufficiently aroused, head downtown and visit the TasteCheese booth! We're located on Date St. right next to Bread & Cie, on the block between Columbia & India.

Every Saturday 9am-1:30pm
Date Street-India to Columbia -North Side
Little Italy/Downtown San Diego
**2 HOURS FREE PARKING!**
@ Washington Elementary (enter at Date/Union)

LITTLE ITALY MERCATO SELECTION - SATURDAY MAY 1st

Fresh Burrata (Made by Gioia in El Monte, CA 2 days before the market, as fresh as it gets!)
Humboldt Fog (Soft goat with a line of ash from Cypress Grove in Arcata, CA)
Purple Haze (Chevre flavored with lavender & fennel pollen also from Cypress Grove)
Andante Acapella (Blended goat's milk & creme fraiche by Petaluma's Andante Dairy)
Selles Sur Cher (Perfectly ripe rounds of ashed chevre from France's Loire Valley)
Cabot Clothbound Cheddar (Best in Show @ACS in '08. This Vermont cheddar is amazing!)
Black Butte Reserve (Seasonal cheese from raw cow's milk made in the Sierra Foothills of CA) Pecorino Crotonese (Aged raw ewe's milk cheese from Sardinia, Italy)
Morbier (Classic French cheese from raw cow's milk)
Pilota (Semi-firm cheese made from blend of cow/sheep's milk. From French Pyrenees)
Cave-aged Gruyere (Swiss classic made from raw cow's milk and cave-aged for 15+ months)
BeemsterXO (Like butterscotch, this aged Dutch gouda is a customer favorite!)
Truffle Noire (Semi-firm Dutch gouda studded with black truffles)
Long Clawson Stilton (Classic English Stilton with a tangy, blue bite and a lasting finish)
Gorgonzola Dolce (Creamy and rich Italian blue with a slightly sweet finish)
Peppadew Peppers (Stuff these sweet & mildly piquant peppers with PurpleHaze - fantastic!)

Hope to see you at the Mercato!

TasteCheese Launches @ North Park FM This Thursday!

2010-04-28T13:20:00.001-07:00

We're really excited to be back in our old hood (or at least just up the road from it). The North Park Farmer's Market has been around for a couple years now, and it's definitely had challenges. However, there have been a couple of recent developments that make us very, very optimistic about the market's future and eager to be a part of it.

First, the market has previously been limited by daylight since the lot it's located in did not have power for vendors to add lighting. Recently, that problem was fixed and the market can now offer set hours into the early evening so folks can visit after work. The other development was the recent appointment of Catt White (manager of Little Italy and the upcoming Adams Ave markets) to manage and grow the market. Catt has been a key player in San Diego's food scene for a number of years and with her connections and tireless energy, we expect North Park's weekly market to soon become one of the best in town.

We hope you'll be a part of the growth of this market and will visit TasteCheese often!

North Park Farmer's Market
Every Thursday, 3-7pm
Located in rear part of the CVS parking lot @ University Ave & 32nd Street

NPFM Weekly Selection - Thursday April 29, 2010

Humboldt Fog (soft goat from Cypress Grove in Arcata, CA)
Purple Haze (goat w/lavender&fennel pollen also from Cypress)
Pecorino Crotonese (raw ewe's milk cheese from Sardinia)
Morbier (Classic French cheese from raw cow's milk)
Chimay Biere (Beer-washed cheese made by Belgium monks)
Tipperary Cheddar (Tangy cheddar from the Emerald Isle)
Cave-aged Gruyere (Swiss classic made from raw cow's milk)
BeemsterXO (Like butterscotch, this Dutch gouda is a fave!)
Truffle Noire (Tasty Dutch gouda studded with black truffles)
Roaring 40's Blue (Everyone loves this tangy Tasmanian blue!)
Peppadew Peppers (Stuff these w/PurpleHaze - fantastic!)

This Week's Little Italy Mercato Selection

2010-04-15T22:46:00.000-07:00

Every week we plan to introduce a completely new menu of 12-15 great artisan cheeses from around the world. While this week's selection was dictated in part, by the Spring Beer & Cheese Class schedule for THIS SUNDAY at O'BRIEN'S PUB, our goal going forward will be to dedicate much of our selection to featuring smaller producers from farms around the US. That's right - American Cheese! We think some of the world's finest cheeses are being produced right here in the good old USofA and we hope to make you all converts too!

But as I said, this week's selection is loaded with beer-friendly cheeses, but we managed to squeak in a few other tasty favorites. After all, it's the Grand Opening of TasteCheese!

THIS WEEK'S MERCATO SELECTION

Crottin d'Champcol

Andante Trio

La Tur

Le Pommier Camembert

MouCou Colorouge

Arrigoni Taleggio

Chimay Biere

Pantaleo

Mimolette

Flor de Esqueva

Tipperary Irish Cheddar

Old Amsterdam Gouda

Ewephoria

Ubriacone

Roaring Forties Blue

Point Reyes Blue

Valdeon Blue

We hope you'll plan to stop by and say hello! Here are the Mercato details...

Little Italy Mercato

Saturday 9-1:30

Date/India in Little Italy

**FREE PARKING FOR 2 HOURS @ WASHINGTON ELEMENTARY** (Enter at Date & Union)

Cheers,
Mary & George

Taking TasteCheese to the Streets!

2010-04-14T22:35:00.000-07:00

It's been 15 days since we closed our beloved Taste Artisan Cheese & Gourmet Shop. In that time, we've been busy ramping up for our first Farmer's Market launch. We're excited to announce our first market - Saturday, April 17th we'll become a part of San Diego's most exciting Farmer's Market, the Little Italy Mercato. We hope you'll plan to stop by and say hello, maybe pick up a cheese or two for the weekend.

Little Italy Mercato
Saturdays 9am-1:30pm
Date Street at India (Downtown San Diego)

We're working hard to lock down a Sunday market and we'll be launching 2-3 mid-week markets by mid-May.

And we're still available for Cheese Platters, Gift Baskets, Special Events, In-Home Tastings & Parties...and more. Just send us an email and let us know what you need!

We've missed seeing our wonderful customers and look forward to seeing you all soon at your favorite weekly farmer's markets!

Cheers,
Mary & George Palmer

An Afternoon with Stone Brewing

2009-06-17T15:49:00.000-07:00

We were invited to participate in a pair of classes up at Stone Brewing World Bistro this past Sunday and it was a great time.

Our friend Marnie Clarke (who is planning to open her own cheese shop up in LA County later this year) joined us for the classes and also added a great dimension of her own. She recently spent time making cheese at Winchester Cheese Co. up near Temecula and also hails from an extensive line of dairy folk – her grandfather founded Alta Dena Dairy – so her insights on the process of making of cheese were a great addition.

Stone’s Education Director Ken Foster and our favorite cheese monger George Palmer were miked up and gave introductions to each of the six tasty flights. The groups were raucous and made for a grand time. The first class was joined by the ‘Arrogant Bastard’ himself, Stone founder Greg Koch, who had some nice words to share and took a few snaps he then tweeted to his massive group of Twitter followers. Always spreading the love!

With the beautiful backdrop of Stone’s lush gardens, the setting was almost as perfect as the menu! Here’s what you missed…

1) Stone Sawyer’s Triple paired with Winchester Cumin Gouda
2) Stone Pale Ale paired with Bellwether Carmody
3) Stone IPA paired with Piave Vecchio
4) Stone Smoked Porter paired with Pecorino Nocino
5) Arrogant Bastard Ale paired with Purple Haze Stuffed Peppadew
6) Stone Sublimely Self-Righteous Ale paired with Noord Hollander

Malheur & Cheese Tasting with O'Brien's Pub

2009-06-03T14:17:00.000-07:00

We are thrilled to join our friends from O'Brien's Pub for a very exclusive event featuring a lineup of incredible beers from Belgium's Malheur Brewery. If you've attended a few of our beer and cheese classes with O'Brien's, then chances are, you've sampled at least one of these rare, bottle-conditioned brews. As it happens. O'Brien's is the #1 Malheur account in the western US and as such owner Tom Nickel has been able to pull together an unprecedented lineup of 5 distinct Malheur brews for this event including the rare Malheur 6, as well as the 10, 12, and the champagne-style Brut, and Dark Brut. The brews will be paired with an equally exceptional menu of fine artisan cheeses from Taste. Add the lively and informative discussion lead by Tom and Taste cheese monger George Palmer and you have an incredible evening in store. Don't miss out - we expect this to sell out quickly! Sign up at either O'Brien's or Taste.

Malheur & Cheese Tasting $40
Sunday, July 19th, 6:30pm
***Second Class Just Added!***
Sunday, July 26th, 6:30pm
O'Brien's Pub
4646 Convoy Road, San Diego

Summer School for Your Tummy

2009-06-03T14:05:00.000-07:00

Who says summer school is a drag? Not us! Our Cheese101@ Taste Summer Series of classes is designed for maximum enjoyment. No homework or tests required, just a guaranteed good time spent savoring artisan cheeses, craft beers and fine wines. With such a great lineup of classes, we know it'll be tough to choose which to attend. Why limit yourself? With our special Summer Series pricing, the more classes you attend, the more you save!

Individual Class $45
Any 2 Classes $80 (Save $10!)
Any 3 Classes $115 (Save $20!)
All 4 Classes $140 (Save $40!)

Discounts require advance registration and full payment at time of enrollment.

Summer Series Schedule

Knights & Whites

Wednesday, June 3rd, 6:30pm

We're excited to kick off our Summer Series with a special even featuring our friend Rey Knight, owner/producer of San Diego's own Knight Salumi Co. join us for this fun first class of summer. We'll pair a selection of tasty white wines and artisan cheeses with the complex, spicy flavors of the different varieties of Knight Salumi. Definitely a non-vegetarian class!

All American Wines & Cheeses
w/Special Guest Michelle Keller of Sonoma's Keller Estate

Tuesday, 6/23 6:30pm

July 4^th is just around the corner and to help you get ready for your Independence Day celebration, we've planned a special All- American evening featuring some of the country's finest artisan cheeses and wines. We're excited to welcome a very special guest, Michelle Keller of Keller Estate, a winery her family founded more than 20 years ago. Originally produced for the enjoyment of family and friends, Keller Estate wines have only been publicly available since 2001. With her family's second generation now at the winery's helm, Michelle has spent most of her life amid the fascinating world of winemaking. Although she recently relocated to Southern California, she remains an active participant in the family business from harvest to market. We're looking forward to learning more about her rich heritage and sampling some of her family's award-winning wines. We'll feature these and other fine domestic wines, paired with exceptional cheeses from some of America's finest artisan producers.

Perfect Picnic Pairings

Tuesday, 7/21, 6:30pm

The third class in our Summer Series features our favorite wines and cheeses for picnics in the park, backyard barbeques, beach parties and other summertime gatherings. With June gloom a distant memory, July's warm summer days are just too inviting to stay indoors. This class will offer some great tips for selecting cheeses and wines perfectly suited for summertime gatherings. And of course we'll sample some of our favorites and discover a few new ones too. Unlike the weather outside, class will be held in a cool, climate controlled room. Summer school was never this cool!

Beer v. Wine II

Tuesday 8/18, 6:30pm

A few months ago in our first-ever beer versus wine challenge, we featured six cheeses that we felt went equally as well with the wine and beer we paired with each of them. Students discussed the differences and debated their preferences before voting at the conclusion of each flight. Much to our surprise, the final tally was a tie with each beverage winning 3 flights. Despite the even split, the debate over which beverage is best with cheese continues so we've decided to try again. And this time, we guarantee a winner will emerge! To make sure, we've added another flight making a tie is impossible! Join us as we weigh through a whopping seven flights of excellent artisan cheeses, each expertly paired with a beer and a wine and collectively decide which beverage is the superior match. Be a part of history as we finally bring an end (at least a temporary halt) to the great cheese pairing debate!

First Brew Part III - tasting

2009-05-20T15:48:00.000-07:00

Finally cracked a bottle of our first brew May 4. Surprisingly good! Tasted like a poor man's Orval or Duvel, moderate alcohol level, some sweetness on the finish, mildly carbonated, with some hint of cardomom/spice on the finish. Drinkable. So, with that under our belt, on to the next beer.

Monday 5/18 we brewed an ESB style beer. Started by steeping some English dark crystal and dark carastan grain, then this time used a malt extract rather than the dried extract. Much cleaner and swifter process this time around. Tuesday it was bubbling madly through the airlock, today not so mad but still bubbling well. I'm optimistic. Bottling in about 10 days I expect. Then two weeks before sampling. This process is difficult for those who demand immediate gratification (like me).

Spirits & Cheese Pairing at Wine Vault & Bistro 5/6

2009-05-01T12:34:00.000-07:00

A while back we got together with our friends Chris and Mary Gluck, proprietors of one of San Diego's finest wine-centric eateries - Wine Vault & Bistro to plan our first foray into pairing cheese with spirits (as in hard alcohol). We had discussed it over dinner a few months earlier and in our wine enhanced moods, we thought it would be a great idea. As we gathered to actually plan the menu though, we had begun questioning whether we'd be able to create enough interesting pairings to make an event out of it.

As it turns out, we were all surprised at how easy it turned out to be! In just under an hour we came up with more pairings than we needed. After a bit of discussion and debate, we ultimately narrowed the menu down to these 6 pairings...

1) Grey Goose Vodka & Arina Goat Gouda
Crisp, clean vodka pairs really well with the mild creaminess of the cheese

2) Corazon Blanco Tequila & Idiazabal (Smoky Spanish cheese from sheep's milk)
The tequila's earthiness is a perfect match with the cheese's rich, slightly smoky flavors

3) Sarticious Gin & Peppadew stuffed with Purple Haze Chevre
This was everyone's favorite pairing! The sweet/spicy peppers and the chevre's infusion of lavender and fennel pollen are an off-the-charts pairing with this exceptional gin

4) Knob Creek Bourbon & Winchester Cumin Gouda
The Gouda is studded with whole cumin seeds and the fruity, spicy flavors are perfect with the bourbon's caramel notes

5) Laphroig 10yr Scotch & Beecher's Flagship Reserve Cheddar
This rich, earthy cheddar from Seattle and the smoky, malty aged scotch are made for each other

6) Hardy Cognac & Beemster XO (xtra old Gouda)
The nutty, sweet butterscotch flavors of the Gouda and the deep flavors of the cognac make for a huge pairing that we all felt was the perfect way to close out the menu.

The event is coming up next Tuesday May 6th at Wine Vault & Bistro. The pairing is only $20! If you want to eat some great grub before diving into the pairing, they're offering a char-grilled skirt steak dinner for just $12. No wonder we love the Vault!

Hope to see you there! Reservations are suggested and you can make them by calling (619) 295-3939

First Brew Part II - Bottling

2009-04-25T12:11:00.000-07:00

Last Sunday was time to bottle our first beer. After sterilizing the bottling bucket, hoses, racking cane, bottles, caps, etc., put the carboy of beer on a high metal table, with the bottling bucket on a stool below. The instructions say to put the racking cane in the carboy, fill the hose with water, attach one end to the racking cane, drop the other in the bucket, and voila, the beer will start to flow. Nope. Try again. Nope. Problem is I can't get the hose full of water, try as I might. I've got our friend Jeff holding one end under the faucet, and I'm stretching the hose out straight down to the floor, pinch it off when the water is running through all over the floor (finally got smart enough to put a pan down there), but still the dang thing is only half full.

As a backup (the book says only as a LAST resort), I decide to siphon the beer by sucking on the hose. To do this, you must sterilize your mouth by gargling with vodka. Not a problem, but the only vodka I have is in the freezer. So now I'm standing in the kitchen, gargling ice cold vodka. Good news is, I'm sure I don't have cavities.

Down on my knees, I start sucking on the hose until the beer flows. Can't spit it in the bucket, so have to swallow the mouthful of warm, flat beer. Several times I get the beer flowing, but then it stops. Mouthful after mouthful of warm, flat beer. But the great thing is, it tastes like beer!

Finally I call on my high school physics, and this time once I get the beer flowing I plunge the end of the hose into the beer in the bucket. Now we're flowing well. Have to hold the racking cane through the whole process, as the sediment is deeper than the end cap on the cane...don't want all that sediment in the beer.

Bottling from the bucked proves much easier due to the nifty bottling cane. Attach the end of the cane to the hose, hose to the spigot, turn on the spigot, and then push the other end of the cane into the bottom of the bottle. Lift up, and the flow stops. My trusty assistant Jeff and I fill 2 cases of 22 ouncers, me bottling and him capping. Finally all done, put down in the basement to rest for a couple of weeks.

Next report - How does it taste?

New Cheese Classes @Taste!

2009-04-13T12:38:00.000-07:00

Cheese classes at Taste are a lot of fun - hopefully as much fun for the students as they are for us! We've met some great new folks at our recent classes and look forward to seeing them - and you - at an upcoming class or two. And we've even given a bit of incentive to get folks to enroll before the end of April. Sign up for either the May 12th or June 3rd classes before April 30th and save $5 off the enrollment fee. Enjoy a great evening of cheese and wine for just $40!

In addition to the great lineup of classes listed below, we've been invited to participate in a Spirits & Cheese pairing on May 6th at Wine Vault & Bistro and to join our friends up at Stone World Bistro & Gardens in a pair of Beer & Cheese classes on June 14th. Check their respective websites for details and enrollment information and be sure to let them know we sent you!

And without further ado, here's the schedule for Taste classes over the next couple months:

Springtime Beer & Cheese
w/O’Brien’s Pub

**3rd Class Just Added!**

Sunday, May 3rd, 6:30pm

@ O’Brien’s Pub

$40

Once again we have sold out of the two scheduled sessions of our biannual Beer & Cheese classes with our friends Tom and Lindsey Nickel from O’Brien’s Pub in Kearny Mesa. And by popular demand, we have added a 3rd and final class to be held at O’Brien’s on Sunday, May 3rd. If you thought you missed out, think again! But not for too long – this class is also filling fast. To enroll, stop by Taste or O’Brien’s or call us at (619) 683-2306. If you miss out this time, you’ll have to wait until fall!

Wines for the Blues**

Tuesday, May 12th, 6:30pm

$45 (**$40 if you enroll by 4/30)

At Taste, we love the blues. From sweet Gorgonzola Dolce, to fruity Cashel Blue, to decadent Roquefort Carles - if it's blue, we're a fan. And likewise, we love wines. Pretty much any style has a place at our table. And so we decided to pull together a class that marries 2 of our favorite things...hence 'Wines for the Blues'. From sparkling wines to lush whites to fruity reds and luscious ports, we'll introduce you to some incredible blues to pair with your favorite wines. We'll give 'singing the blues' a whole new definition!

Whites & Knights**

w/Rey Knight of Knight Salumi Co.

Wednesday, June 3rd, 6:30pm

$45 (**$40 if you enroll by 4/30)

We've been loving the incredible meats from San Diego's Knight Salumi Co., and by all accounts, so have our customers - it's been tough to keep stocked up! So we've invited the producer himself - Rey Knight - to join us for a fun class where we'll match his salumi with tasty white wines and artisan cheeses. This class is definitely non-vegetarian! Meat eaters rejoice...and plan to join us for a tasty tour of San Diego's finest salumi!

DIY Taste Cheese & Wine Class!

Call Taste to schedule a date!

From $45 per person (Minimum 6 guests / Maximum 10 guests)

What's that you say? Missed out on one of our great Cheese101@ Taste classes? Well then, let us help you create an event just for you and a few friends! DIY Taste Cheese & Wine Classes are custom events we create with you. Just pull together a group of 6-10 people, pick a theme (or call for suggestions), and schedule a date. Your group will have a private, in-shop event, hosted by Taste cheese mongers George and Mary Palmer. Prices start at just $45 per person for cheese and wine classes! Call or email Taste for more information.

Grilled Cheese Recipes from Some Friends

2009-04-13T11:59:00.001-07:00

We're just about half way thru Grilled Cheese Month and we have a couple excellent recipes to share from some of our favorite local bloggers Kathy from Pannini Happy and Lori from Recipe Girl. They were gracious enough to share them with us an allow us to post here on the Blend. We'd love to share your recipes too! Send them to mary@tastecheese.com and we'll add them to our growing treasure trove of great uses for melted cheese!

Thanks!
Mary & George

Bacon, Cheddar & Grilled Tomato Panini
by Kathy at Panini Happy (http://www.paninihappy.com/)
Serves 4

INGREDIENTS:
4 roma tomatoes, halved lengthwise, pulp and seeds removed
Olive oil
Coarse sea salt
Freshly ground black pepper
8 basil leaves, thinly sliced
2 tablespoons unsalted butter, melted
8 slices sourdough bread
8 slices bacon, fully cooked*
4 oz. sharp cheddar cheese, thinly sliced

DIRECTIONS:

NOTE: The grilled tomatoes portion of this recipe is adapted from the Grilled Tomatoes recipe on Simply Recipes, modified for the panini grill. If you prefer to grill the tomatoes on a barbecue grill, I recommend following the original recipe.

Preheat the panini grill to high heat. Ensure the grill is on a slight tilt (not completely flat) and be sure to attach your drip tray.

Brush the cut side of the tomatoes with olive oil. Season with salt and pepper. Place the tomatoes, cut side down, onto the panini grill. Lower the top grate to just above the tomatoes without touching them. Grill tomatoes for 10-12 minutes until the outer skins are wrinkly and the tomatoes are soft. Check the tomatoes often, as some may cook faster than others. Remove the tomatoes from the grill and sprinkle with basil.

Brush melted butter onto the outer sides of each slice of bread.

For each sandwich, layer two slices of bacon, two grilled tomatoes and 1/4 of the cheese in between two slices of bread (buttered side out).

Grill the panini for 5-7 minutes until the cheese is melted and the bread is toasted.

Serve immediately and enjoy!

* I cook mine on a broiler tray in the toaster oven at 375 degrees for about 20 minutes.

THE ADULT GRILLED CHEESE
www.RecipeGirl.com
Serves: 1

INGREDIENTS:

2 slices of desired bread, preferably something fun… like Rosemary Sourdough or Rustic French

spreadable butter

goat cheese

tomato (combo of red & yellow are fun)

arugula leaves

prosciutto slices (or thin sliced ham)

havarti cheese (can sub another type, if desired)

DIRECTIONS:

1. Spread butter on bread slices. Turn over and spread the other side of one slice with goat cheese.

2. Heat skillet and place goat cheese slice butter-side-down in pan. Layer tomato, arugula, prosciutto and havarti on top of the goat cheese. Top with 2nd slice of bread, butter-side-up).

3. Cover, and heat sandwich on low until lightly browned. Carefully flip and toast the other side.

4. Remove to cutting board. Let sit for a couple of minutes, then cut with a serrated knife and serve immediately.

FIRST EFFORT TO BREW

2009-04-08T13:48:00.000-07:00

Having been gifted by my lovely wife with a beer making kit for Christmas, I finally worked up the courage to brew. Well, not really courage...we had a move and it's tough to lug around a 60lb. jar o' beer. Never tried this before, so armed with instructions from Home Brew Mart and my new kit, off we went. Oops, should have checked this earlier... hydrometer is broken.

Off Mary goes to HBM to get another one. Second oops, I really don't need a hydrometer immediately. Oh well, she'll come back with a growler of Dopplebock from Ballast Point, so the trip won't be wasted.

Sterilize everything, get a couple gallons boiling in my 12qt stockpot, here we go. Turn off heat, dump 3lbs of malt extract into the pot. Ouch, boil over. Not only that, but the malt has congealed immediately into this thick, tar-like cap over the water, so break it apart and stir to mix, making even more mess. Add the remaining 3lbs and repeat the process, including the mess. Turn the heat on, bring back to vigorous boil as instructed, dang, another boil over, extinguishing my flame. Re-light, bring back to a boil, add hops, almost a third boil over.

Now the flame is caramelizing the malt extract all around my burner...this will be a bear to clean up. This is all so tragic, but I'm brewing beer, so all I can do is laugh my butt off at how hopeless I am. Mary arrives with the growler, and we pour us each a big glass and laugh again.

After an hour of boiling the wort, time to add the final hops and turn off the heat. Move the stockpot of wort to the sink, and bathe it in cold water while Mary pours a couple gallons of cold water into the glass carboy which will be home to our beer for the next week or two. Add the wort, top off with cold water. Now pour us another beer. Set the air lock on top, but not sure I'm doing this right? Does the plastic cap go over the top while the beer ferments, or is the cap over the glass tube all I need. Call our friend Ray Taylor, an experienced brewer, to ask a couple questions.

After trying to explain what the air lock looks like to Ray, we finally decide we've done it right. Now I'm explaining what the beer looks like to Ray. He asks "did it do anything when you added the yeast?" Yikes, I totally forgot about the yeast. Good thing we called, it might have been hours before we saw our mistake.

Ray tells me I've got to get the yeast distributed. Dang, that'll be one heavy bottle to pick up and shake. Ray says just tilt it on it's edge and swirl it. Doh! Guess we won't leave it on that stool. Set it on the floor, get a good swirl going, put the air lock back on, and then we're off to clean up.

Now, here's a couple things I'd do differently next time. If I can find a cheap, bigger pot, I'll get one. I'm a vigorous stirrer, and I think this will save us mess. Next, I sure won't dump a whole 3lb. bag of extract in all at once. Trying to stir was tough and another contributor to the whole mess. Adding slowly, stirring at the same time, probably is the call here.

Second day, beer looks good, bubbles coming up in the air lock, guess we're fermenting. I'll post tasting notes in a couple of weeks. Big thanks to Cy at Ballast Point/HBM and Ray for their tips, advice, and support. And Mary, for the kit, her love and support, and scraping all that crap off the stove top.

APRIL IS NATIONAL GRILLED CHEESE MONTH!

2009-04-02T15:44:00.000-07:00

We love April for a lot of reasons – the start of baseball season and blooming spring flowers for instance. But our new favorite reason to celebrate April is that it’s National Grilled Cheese Month! Who knew?! To kick off the celebration, we’re offering up one of our favorite grilled cheese sandwich recipes here. And what’s more, we want your recipes too! Send your favorite grilled cheese recipe to manager@tastecheese.com and we’ll share them with our readers in an upcoming issue of TASTYbits, our email newsletter. Here’s one of our favorite recipes…

Roasted Fennel Pollen Pork Grilled Cheese Sammy

1 Pork Loin (we use the ones from Costco)
2 tsp fennel pollen1 tsp Spanish paprika, the mild smoky one
1/2 tsp dried thyme, or 1 tsp fresh, finely minced
Dash of Sea Salt
Cracked pepper to taste
2 Tbs Good quality EVOO (just enough so mixture will stick to the pork loin.)

Handful Taste Shredded Blend (or other mix)
Sweet Hawaiian Bread (2 slices per sandwich, approx. ¼ inch each)
Butter

Roast Pork Preparation:

1. Preheat oven to 425-degrees

2. Make the rub by mixing fennel pollen, paprika, EVOO, thyme, salt and pepper in small bowl.

3. Pat dry pork loin if wet from packaging.
4. Rub outside thoroughly with prepared fennel pollen rub.

5. Roast pork in preheated oven for 22-23 mins or until thermometer reads 130-degrees.

6. Remove from oven and let cool.

Note: Pork may be prepared up to a week in advance.

Sandwich Preparation:

1. Slice cooled pork as thinly as possible.

2. Generously butter one side of each slice of bread

3. Place one slice, butter-side down in a heated skillet

4. Sprinkle with ½ serving of Shredded Blend

5. Layer thin pork slices on cheese

6. Add remaining Shredded Blend

7. Place other slice of bread, non-buttered side down on top of cheese.

8. Cook until bread on bottom is slightly browned

9. Gently turn and continue cooking until cheese is melted and other side of sandwich is browned. Turn as necessary.

Spring’s here…must be time for Cheese & Beer!

2009-03-27T09:05:00.000-07:00

This past Wednesday we held the first of our springtime beer and cheese pairings – and our first class with our friends from Hamilton’s Tavern and Green Flash Brewing. It was an amazing class and we learned a lot about how San Diego’s favorite style – hopped up IPA – was developed, while sampling through the full lineup of its predecessors. It was great to learn about it from the perspective of Hamilton’s proprietor Scot Blair, a home brewer and all around beer geek, as well as from GFB’s master brewer Chuck Silva. We still have a few of the handouts left from the class and if you’re interested in obtaining a copy, just send an email to mary@tastecheese.com, or stop in and ask for one.

And looking ahead, next month we have our Springtime Beer & Cheese Pairings with O’Brien’s Pub. We’ve been collaborating with our friends Tom and Lindsey Nickel, owners of O’Brien’s, for more than 3 years and this round marks the 7th in our ongoing series. As always, we’ll hold one class at Taste and another at O’Brien’s. They always seem to fill up quickly – probably because they’re so much fun. If you’ve wanted to learn about beer and/or cheese, then these classes are definitely the way to go. Tom is one of the key players in San Diego’s burgeoning craft beer scene and O’Brien’s was recently voted one of the top 10 places for beer in the US. He’s joined by our favorite cheese monger George Palmer, and together, they inspire and entertain the class with their passion and knowledge for artisan cheese and craft beer.

SPRINGTIME BEER & CHEESE PAIRINGS w/O’BRIEN’S PUB
Wednesday April 22nd, 7pm @ Taste (only 10 seats left)
Sunday April 26th, 6:30pm @ O’Brien’s Pub (only 22 seats left)
$40.00

**Early Enrollment Special Offer**
Sign up for either the 4/22 or 4/26 class before 3/31 and your name will be entered into a drawing to help us select the menu of pairings for the class. Think you’re up to the task? Then sign up soon or you’ll miss out.

To enroll, send an email to cheese101@tastecheese.com, call the shop at (619) 683-2306 or visit Taste.

Preview of "The History of IPA" Class 3/24

2009-03-19T13:16:00.000-07:00

Cheese Selection & 2 of the Featured Beers

Next week we're excited about hosting our first event with Scot Blair of San Diego beer mecca Hamilton's Tavern, and Chuck Silva, award-winning brewer from Green Flash Brewing Co. The class is called "The History of IPA" and I think you'll see from the pairings we have planned, it's a pretty extensive history and an ambitious menu.

Last Thursday we met with Scot and Hamilton's general manager Dennis Borlek to set the menu. And believe me, it was no small task given the intense flavors of the beers!

Some of the beers we considered

After tasting and debating pairings for a couple hours, we were all quite pleased with the 8 (yes, that is a lot!) pairings we selected for the class:

Flight One - English Pale Ale
Bass Pale Ale w/Cave-aged Gruyere
St. Peter’s Organic Ale w/4-mo Mahon

Flight Two - English India Pale Ale
Bellhaven Twisted Thistle w/Valdeon Blue
Meantime IPA w/Old Quebec 4yr Vintage Cheddar

Flight Three - American India Pale Ale
Anchor Liberty Ale w/Reblechon
Sierra Nevada Celebration Ale w/Fiscalini 18-mo Cheddar

Flight Four - A New Generation
Green Flash West Coast IPA w/Purple Haze Stuffed Peppadew
Green Flash Imperial IPA w/Winchester Cumin Gouda

There are still a few seats left for this class, but it will fill up. If you're interested in attending, don't delay, call the shop (619-683-2306) today!

Taste Presents...
"The History of IPA"
w/Hamilton's Tavern & Green Flash Brewing Co.
Tuesday March 24th 6:30pm
@ Taste Artisan Cheese & Gourmet Shop
$40

We hope to see you there!

A couple new favorites...

2009-03-19T11:33:00.000-07:00

Le Wavreumont - tasted this beauty at the Fancy Food Show in San Francisco this year. Love at first bite! Now admittedly, I'm a washed rind ho, but I wasn't the only one wowed by this raw cow's milk cheese from Mark Rosen at Fromagerie des Ardennes. A subtle, sweet aroma grows to aromatic and slightly funky. The strong flavor profile reminds one of Chimay, nutty and meaty, but with a sweet finish instead of bitter. And that finish is long...Yumm!

Blu di Langa - Does Mary take some mouth-watering photos or what? This new blue from the Piemonte region is one creamy, unctuous cheese. From Alta Langa, producers of La Tur and Robiola Bosina, this is a mixed milk cheese using cow, sheep and goat. Mild and runny, this will definitely appeal to those who think they don't like blue cheese, while providing that mixed milk richness that will please card carrying blueheads as well.

And just for fun, here's a shot of what we do in our spare time in the shop...cheese Pac Man!

Wild Wild West - Class Notes

2009-03-13T17:21:00.000-07:00

This past Wednesday evening we held our first Wild Wild West class which featured wines and cheeses from California, Washington & Oregon. It was a small but really fun group! Here are the pairings we featured...

First Flight:
Wine: Bethel Heights Pinot Blanc (2007, Willamette Valley, OR)
Cheese: Rogue River Blue (Rogue Creamery, Salem, OR)

This was a challenging way to start a tasting - with a blue! But it worked so well with the wine that we just had to go there!

Wine: Cardwell Hill Pinot Noir (2006, Willamette Valley, OR)
Cheese: Farmstead Brindisi (Willamette Valley Cheese Co, Willamette Valley,OR)

With and all-Oregon flight, we just had to feature a pinot noir! The Oregon pinots are similar to Burgundies in style - earthy and not as sweet as those from CA. The cheese is one of our favorites and we've used it now in 2 beer pairing classes and 2 wine classes. How's that for versatile?!

Second Flight:
Wines: Mason Sauvignon Blanc (2006, Napa Valley, CA)
M. Cosentino Cabernet Franc (2006, Napa Valley, CA)
Cheese: Humboldt Fog (Cypress Grove Creamery, Arcata, CA)

Who doesn't love Humboldt Fog? It's one of our most popular cheeses and with good reason. The folks up at Cypress Grove Creamery in Arcata do a fantastic job with this and the other great cheeses they produce. We paired the Fog with a tangy Sauv Blanc from Napa. It's such a versatile cheese though, it also pairs well with big reds, ports and even sticky dessert wines.

Third Flight:
Wine: “The Last Straw” Isenhower Cellars Red Blend (2006, Columbia Valley, WA)
Cheeses: 18-Mo Bandage-Wrapped (Fiscalini Farms, Modesto, CA)
Flagship Reserve (Beecher’s Handmade Cheese, Seattle, WA)

This was a fun flight! We squared off two of the finest cheddars made in the US and paired them with an excellent red blend from Washington's Columbia Valley. The Beecher's Flagship Reserve is buttery and rich, with notes of caramel. The Fiscalini 18mo is more like a traditional English cheddar - rich in texture and earthy in flavor. Beecher's took top US cheddar last year at the American Cheese Society. Fiscalini won top cheddar AND best in show at the '07 World Cheese Awards. On this night, the group was split right down the middle and in the end, it was a tie.

Fourth Flight:
Wine: Qupe Syrah (2007, Central Coast, CA)
Cheese: Point Reyes Blue (Point Reyes Farmstead Cheese Co., Point Reyes, CA)

Not only did we start with a blue, but we ended with one too - that was a first! For all you folks who think a blue is a blue is a blue - you're wrong. The Pt Reyes is tart, tangy and paired perfectly with the tooth-staining syrah from Qupe. The Rogue in the first flight would've been trampled to death by this wine.

This was a really fun class for George, me and apparently, all the students too! We look forward to meeting all you new folks at some of our upcoming classes. Check them out at TasteCheese.com

Best damn potatoes, period!

2009-02-22T15:46:00.000-08:00

The first time we made these potatoes, we lived in a tiny place in OB, and a patio on a cliff over the ocean with an old picnic table was our dining room. I know, it didn't suck. Anyway, with some fennel pollen pork loin (recipe someday), we made Roquey potatoes. They didn't suck either. Our neighbors were vegetarians and I wanted to give them a taste, as the potatoes came out great and we usually can't share our food with veggys, being carnys and all. I started to grab the potatoes, and was accosted by the 5 women at the table, yelling that there was no way I was giving any of these away. I know, I thought they were joking too! But nope, they were serious and I knew I risked an ass-whoopin if I didn't behave. Anyway, here's the recipe.

4 to 5 russet or other kind of baking potato
4 to 6 oz. Roquefort (see note)
4 to 6 oz heavy cream
couple tablespoons good bread crumbs
1 tsp fresh minced or 1/2 tsp dry rosemary
couple tablespoons cold butter (the better the better)
S&P
soft butter to grease baking dish

Preheat oven to 350. Using a mandoline or chef's knife, slice potatoes into 1/8 to 1/4 inch discs. Doesn't matter as long as you are consistent, so mandoline works best. In a small, heavy saucepan, melt the cheese and cream over low heat until incorporated. Meanwhile, grease 13 x 9 glass baking dish with soft butter. Install layer of potato slices, then give them a couple grinds of S&P. Easy on the salt, the cheese is pretty salty. Continue the process until potatoes are gone, giving each layer another grind of S&P. When done, pour incorporated cheese/cream over, covering up to about 2/3 (please don't cover them all the way, the liquid will never get absorbed and you'll have potato cheese stew), cover with foil, and bake 45 minutes to an hour, until most of the liquid is incorporated and the potatoes have softened. Meanwhile, mix bread crumbs and rosemary. When potatoes are almost done, remove from oven, increase temperature to 450, discard foil, sprinkle with crumb mixture and dot with butter. Return uncovered and cook until topping begins to brown, 10 to 15 minutes. Let sit for at least 10 minutes to cool and absorb remainder of liquid.

A neat trick I've learned is to leave a 1/4 stick of butter in the freezer wrapped in wax paper. Great for when recipes call for "dot with butter." Just pull out the frozen butter, get out your handy dandy box grater (use the big holes), and your life just got easier.

Note: Use roquefort, preferably Carles or Papillon. We've tried other blue cheeses, and it's not nearly as good. You need the power and richness of a good roquefort.

Rey at Knight

2009-02-22T14:36:00.000-08:00

We are very happy to be the first retailer to offer our new friend Rey Knight's Salumi. Like Salumi out of Seattle or Fra Mani in Bezerkley, Rey makes fresh, hand-made salumi right here in San Diego. We love discovering fine local products to offer in the shop. You may have run into Rey and his team at one of San Diego's local farmer's markets. If you like salumi, Knight Salumi is a must try.

Rey was the first chef at The Linkery, then left to pursue his love of all things cured. He recently got the USDA approval, and can now distribute to retail shops. Timing is everything. We tasted a few varieties of Knight Salumi at the Hillcrest farmer's market, and immediately set upon convincing Rey to let Taste carry his product. We had to wait a couple months until he completed the USDA dance, which seems to be quite a complex and lengthy process. Happily that's now behind him and we're thrilled to offer several different styles of his fine salumi.

A few weeks ago, Rey came by and did a free tasting of a few different varieties of his salumi for our customers. The next week he was featured in a KUSI news segment where he kindly plugged Taste as the place to buy his salumi. It's been tough keeping up with demand ever since! So far we've carried six varieties and hope to continue mixing it up.

Here's a rundown of some of my (George's) favorites:

Coppa Molina - My favorite! This is very spicy, the kind that builds a burn on the lips and heat in your throat. My first bite sent me running for a cold beer. But once I had the beer, I couldn't stop eating it. Heat is indeed addictive, particularly when coupled with great flavor. Made with pork, fatback, sea salt, sugar, pimenton, black pepper and spices. Spices must be where the red pepper flakes hide, 'cause they're sure in there. If you like Coppa, you'll love this version.

Tuscan Inspired - pork, fatback, sea salt, garlic and spices deliver the flavors of Italy. I like this one with some Piave Vecchio cheese, crusty bread, rustic red wine and a crisp green apple.

Finocchiona - We're out as I write this, so I don't have the ingredient list in front of me, but this is my 2nd favorite after the Coppa. Made with fennel pollen and fennel seed, and very lean, this is a great choice for a cheese and meat board, or to surprise your guests with a salumi flavor they probably haven't tried.

Hungarian - Just tried this one over the weekend, and love it. Made with beef, pork, sea salt, peppercorns, garlic, white wine, spices (that must be where the paprika lives). Great spicy flavors, but not hot. At Wine Steals' brunch this morning, I had Icaro in their kitchen make me some roasted potatoes and mix some of this in. Really good. The potatoes soaked up some of the spice and fat, taking them to another level.

Basically, every variety of Rey's salumi we've tried have been excellent! We hope he is the new undiscovered gem in San Diego. Look for his products at Taste, and select local farmer's markets, and discover him for yourself.

It's Oscar Time!

2009-02-19T14:57:00.001-08:00

We had a customer in today planning for her Oscar party. She is preparing 5 dishes, each inspired by one of the Best Picture nominees. For instance, she got some aged Gouda, Cheddar and Piave Vecchio in honor of Benjamin Button - she wanted something that aged well. For Milk, some San Francisco sourdough bread. Schnitzel for The Reader. Frosted cake for Frost/Nixon. Curry for Slumdog. She's gonna make her guests guess which movie goes with which. Cute idea!

A friend and I once had an Oscar party where we made pizzas from the Spago cookbook. It was a blast!

Whatever you're doing for the Oscars, we hope you celebrate in style. And we hope you'll stop in and let Taste help you on that front.

81st Annual Academy Awards
Sunday, February 22nd
5pm PST/8pm EST
On ABC

Valentine's Day Beers

2009-02-15T11:09:00.000-08:00

George and I decided to take a pass on the insanity that is dining out on Valentine's Day and instead, hit Toronado - one of our favorite beer haunts- for a few beers and pizza (romantic in it's simplicity, no?). In honor of the hallmark holiday, I tried two VDay inspired brews.

1) Rejection - Russian River Brewing
They bill this as a Belgium-style black ale. It was fantastic! I don't know if I've ever had a black ale before and I was surprised at how tasty this was. Unlike stouts and other darker beers, I didn't taste much coffee in this one, nor did I find any hints of chocolate. Instead, it was just malty goodness and a bit fruity. Yum.

2) Next up was My Bloody Valentine, locally brewed by Alesmith. These guys make some of our favorite beers (Anvil is amazing!). They bill MBV as a red hopped ale - and hopped to the max it is! You could smell the hops from across the table. And you could taste them too, but what was surprising was the lack of bitterness. I expected a biting finish but instead found it kind of sweet and fruity. Another winner.

I know a few great spots around town are pouring these and seeing as they're seasonal, I recommend you hop on over to your favorite pub and have a pint or two.

Happy V-Day-After
/m

Mary's new favorite cheese

2009-02-13T20:48:00.000-08:00

Almost daily, I'm asked by a customer or two what my favorite cheese is. I generally say something flip like 'what does it matter what I like - it's you we need to please!'.

When pressed for an answer, my favorite - I mean ABSOLUTE favorite, is really ripe camembert. Generally, I would say that meaning French camembert, I mean, is there really any other kind? As it turns out, yes there is. We just discovered it last week and it's from a surprising locale - Tasmania, to be exact.

Tasmanian Heritage Camembert. It's won international awards over the past few years and is just now becoming available. It's insane. In fact, I'm gonna go out on a limb and say it's the best darn camembert I've tried.

So, I guess my new favorite cheese is not just ripe camembert, it's ripe Tasmanian camembert. Wonders never cease.

New Cheese Classes on the Calendar

2009-02-13T20:41:00.000-08:00

We've just announced some great new cheese classes...check them out! Pre-enrollment is required and we've already had a good response so sign up soon if you're interested. Send us an email (Manager@tastecheese.com), call the shop (619.683.2306) or stop in soon.

CHEESE101@ TASTE PRESENTS…
The Wild, Wild West – Wines & Cheeses from California, Oregon & Washington
Wednesday, March 11th, 6:30pm@ Taste$45
We’re excited to present our first exploration of the excellent wines and cheeses from the states of California, Oregon and Washington – aka The Wild, Wild West! Join us as we take a 90-minute tour of our favorite wines and cheeses from this fertile region. We’ll sample a variety of wines, and discover the variations – some subtle, some not so subtle – in wines, some stylistic, some terroir-based. We’ll pair the wines with incredible cheeses from small, independent producers from each of the three states.

TASTE PRESENTS...
The History of IPA with Hamilton's Tavern & Green Flash Brewing
Tuesday, March 24th 6:30pm@ Taste$40
Join us as we welcome two of San Diego's beer icons and explore the history of the beer style that put San Diego on the beer map - IPA (India Pale Ale). We're excited to welcome Scot Blair, proprietor of beer mecca Hamilton's Tavern and Chuck Silva, award-winning brewer from Green Flash Brewing. They'll be joined by our favorite cheese monger George Palmer as they take us through a guided tour of IPA's then and now, paired with some of our favorite artisan cheeses. This class is offered for one night only - space is very limited.

CHEESE101@ TASTE PRESENTS…
Cheese & Wine On a Dime
Wednesday, April 15th, 6:30pm
@ Taste $35
April 15th is Tax Day so we thought it was a good time to explore cheeses and wines that stretch your dollar further. We’ll sample a range of wines from lesser-known regions like Argentina, Chile and others offering excellent wine values. Our favorite cheese monger, George Palmer will dig Taste’s selection of artisan cheeses to create pairings that are as easy on the budget as they are on the palate. And for this special class, we’ve knocked $10 off the enrollment fee…and no taxes required.

First Impression - Blind Lady

2009-02-12T17:58:00.000-08:00

Mary's take:

We made it by the Blind Lady in University Heights for the first time last week. The place was packed and the vibe good. We ordered a caesar salad and the prosciutto pizza - perfect for 2! The beer selection is akin to what you'll find at Toronado, Hamiltons and O'Briens, tho IMO, not as extensive a selection.

Cons - the process. You order from a receptionist/cashier (I couldn't ascertain any other role she played) and they give you a number and a receipt that you then wait in line for a missing bartender to fill beers from. It's kind of beer centric so we were disappointed that it took so dang long to get a beer filled. This is a definite area that needs work.

Pro- community tables. Very cool vibe from mixed parties sitting together. And surprisingly, the noise level wasn't overwhelming.

Pro- Pricing. Decent food for the price. Our salad was $7 and the pizza was $11 and 2 of us were too stuffed to finish it all. Beers were priced similar to the 30th St brew pubs - maybe a bit higher.

Con -Selection... No Stone? Wassup with that? And as far as the beer selection- taps anyway - we found it to be a bit, meh. Had a 30th Street from Green Flash and a glass of Pliney the Elder. Really was hoping for a surprise or two among their tap selection

Overall, we'll be back and watch the progress but at this point, there isn't enough differentiation to give it preference over our more local haunts.

George's take:
Yes, pizza was good, and fairly priced for how tasty it was. Beers maybe half a buck or so higher in price than O'Brien's, Hamilton's, etc. I'm not a hop monster, but there were still a few selections on the list that made me happy. Can't speak to the bottle selection, as I didn't get a good look at the cooler, but seemed limited compared with the other great pubs. Also had a Caesar salad. Decent enough, but the anchovies were way too fishy, and I need anchovies on my Caesar!

The crowd was nice, mostly locals. Ran into one of the tenders at Hamilton's. Even saw Sampson's mom from the bark park there. Parking in this neighborhood sucks. But we enjoyed the crowd inside, not too noisy and mostly being good.

As M sez, the process is awful. They make you work to get a beer. And after paying, we had to wait on the bartender both times to get a beer, as she seemed to wear more than one hat. The seating is problematic, as in most pubs. But since these folks seem to be playing the restaurant side as much as the beer side, I think they need to figure out a better way. After ordering and paying for your food, then waiting to get your beer, you look for a seat. Frankly, after I've ordered and paid for food, I don't want to hope I find one. They need to lose the line of people waiting to order and pay(it got quite long), and hire a server or two to take your orders after you've found a place to sit. The process in place will turn many off.

Some bugs to be worked out, but we'll check them out again.

Spanish Veal Chops

2009-02-10T17:51:00.000-08:00

If the idea of consuming veal bothers you, read no further. I understand the moral issues many folks have, and have no intention of debating them here. Or anywhere else, for that matter. As I tell customers all the time, you spend your hard earned dollars for the food you eat, so only YOUR taste, values, and opinions matter. Nuff said.

I do love veal. And on the rare occasions I can afford it, this is one of my favorite preparations. I don’t really follow recipes too much, and never write them, so bear with me.

For dinner for four, you’ll need:
4 large bone-in veal chops, about 1 ½ inches thick.
2-3 oz. Serrano ham, very thinly sliced
3-4 oz. Manchego, Zamorano, Roncal or Idiazabal cheese, sliced very thin (see note 1)
1 Tbs fennel pollen (see note 2)
1/2 Tbs Spanish paprika, the mild smoky one (and please, don’t use that Hungarian stuff) 1/2 tsp dried thyme, or 1 tsp fresh, finely minced
Salt and pepper to taste
Good quality EVOO, preferably Spanish

Using a sharp knife, make a slit in the side of each veal chop, about an inch long, almost to the bone. Using your finger (preferably washed), make the slit into a pocket by expanding inside the slit. Stuff each chop with ¼ of the meat and ¼ of the cheese, making sure none sticks out. Don’t worry, the cheese won’t melt to the point of runny, so you don’t have to use anything to close up the pocket. And go easy on the Serrano, it’s very salty and can overwhelm the veal.

In a small bowl, mix the fennel pollen, paprika, and thyme. Add salt and pepper to taste. Add the EVOO, a little at a time, stirring to make a paste. Don’t worry, if you add a little too much, just add some more fennel pollen and another dash of paprika. Paste should be wet enough to rub on the chops and stick, but not runny. Ok, you know what’s next. Rub the paste all over the chops. Do this sparingly, we just want the aromatics and flavors to subtly accent the veal, not overwhelm it.

Light your gas or charcoal grill. Preheat the oven to 375. Cook the chops over a gas or charcoal grill, medium high heat, for about 4 minutes a side for rare, an extra minute per side for medium rare. Place on lined baking sheet, and finish in oven for 7 to 10 minutes. This is all relative, depending on how thick your chop is and how hot your grill is. I don’t clock it, I poke it with my finger to test for doneness, so use your best judgment. (If you eat your veal cooked more than medium rare, we have nothing to talk about, and you shouldn’t be wasting your hard-earned duckets on veal.)

If you’re cooking them in the oven, preheat to 475, roast in a pan for 5 minutes, then reduce heat to 375 til done.

Let veal chops sit under foil for 10 minutes before serving, and don’t waste any of that juice left in your baking pan or your resting plate…pour it on.

This is fantastic served on a bed of sautéed root veggies. After the notes, I’ve included a simple buy yummy recipe from our Napa friend Alan Bree.

#1 – My preference for this dish is the Idiazabal, for its subtle smoky flavor, but any of the aged Spanish sheep’s milk cheeses will do. Just make sure you slice thin, using a cheese plane or sharp chef’s knife.

#2 – If you’ve not cooked with fennel pollen, don’t worry, it is not like cooking with fennel. It does not have that anise flavor, it is delicate and aromatic. Once you’re used it, you will make it a regular item to stock in your kitchen. It’s that good, and plays well with veal, pork, chicken or lamb.

Recipe for root vegetable medley:
1 medium turnip
1 medium rutabaga
1 medium kohlrabi
(substitute or add your favorite root vegetable)
Milk (see note)
A nob of butter
Seasoning

Peel and trim your root veggies, and cut into ¼ inch dice. Poach in the milk, about 15 to 20 minutes, until beginning to get tender. Drain. Melt a couple tablespoons of butter into a small sauté pan or large sauce pan. Saute the veggies until tender and sweet, adding your favorite seasoning. I use a pinch of summer savory and a tiny pinch of cayenne pepper. A grind of salt and pepper, and you’re done.

Note: We’re not root vegetable fans, and had never used them in our cooking, until Alan was visiting one day. Took him to Chino Farms, and he loved the kohlrabi and turnips there, and said he’d fix us a great meal with salmon and the veggies. We advised we weren’t fans, particularly of turnips, due to the very acidic and earthy (dirty) flavors. That’s when Alan taught us the trick of poaching turnips in milk. We were skeptical, but he knows what he’s doing so….we ended up standing at the stove after dinner scraping up every last morsel of the veggies. They were awesome!

Batten down the hatches...a Toronado is coming!

2008-09-10T18:02:00.000-07:00

For a couple months now we've been trying to get in front of the decision makers at one of our favorite local beer pubs - Toronado - and today was the day we succeeded...woo-hoo! We met with the owner Ian - a great guy who worked up at the original (legendary) Toronado in San Francisco's Lower Haight for more than a decade before migrating south. ToronadoSD opened on the epicentre of tapdom - 30th Street - just before Memorial Day weekend and they've already become a key stop on the beer lover's unofficial tour of San Diego. (See Pete Rowe's recent San Diego UT article here.

We've scheduled a promotional event on Tuesday, September 23rd. Mark your calendars and plan to come out and enjoy some tasty Taste cheeses with some of the best taps in San Diego.

Event - Complimentary Taste Cheese Sampling
When - Tuesday, September 23rd 7-9pm
Where - ToronadoSD
4026 30th Street
http://www.toronadosd.com/

Point (Well) Taken

2008-09-10T17:53:00.000-07:00

One of our most popular domestic blues at Taste is from Northern California. Point Reyes Blue first hit the market about 8 years ago and from the first, it was a hit. Given the credentials of the cheese maker – Monty McIntyre, of Iowa’s Maytag Blue fame – it’s no surprise. Salty, tangy and slightly sour, Point Reyes is a truly great blue.

In the shop, I’ve mostly recommended it as ‘a great salad cheese’ because it pairs so well with simple olive oil/balsamic vinegar (or saba!) dressings. However, a customer recently turned me on to its compatibility with tooth-stainer, big reds like Zinfandels and California Cabernets. After extensive research of my own, I’ve found that it is indeed a great ‘wine cheese’ for the same reasons that make it great for salads – it’s strong enough to handle the acidic vinegar flavors AND the tannic, over-the-top fruit/alcohol of many zins and cabs. So try this excellent cheese as part of your salad course AND as part of your pre-dessert cheese course.

After you do, I think you’ll say…point WELL taken!

A night with Eddie at the Wine Vault

2008-08-27T13:54:00.000-07:00

Anyone with a love of the grape who has spent any time around San Diego knows Eddie Osterland. The United States' first Master Sommelier, Eddie has taught numerous seminars, classes, whatever, educating winos around the country for 20 years or more. It's probably been 10 years since I've taken one of Eddie's classes, so when I found out he was teaming up with our friends Chris and Mary Gluck at the wonderful Wine Vault & Bistro for a food and wine tasting...no brainer!

I give a full rundown and review of the dinner and wines below, but first,
a bit of background on Eddie…
If you like wine at all, whether you’re a neophyte or experienced, attend at least one of his seminars. His approach is casual, light, funny, not at all condescending or intimidating. He is the consummate entertainer, both in that you will be entertained, and you will learn tips for entertaining that will serve you and your guests well. I won’t share them here; you can find some on his website as well as more than most of us will ever need to know about wine.

And while I’m at it, here’s a bit of info on Wine Vault & Bistro – Owners Chris and Mary Gluck have been involved in food sales, preparation, and education for many years in the San Diego area. This experience has culminated in the opening of Wine Vault & Bistro an excellent little food and wine spot on India Street, above Gelato Vera and Saffron. WV is usually open only Thursday-Saturday nights, but special events and wine dinners sometimes appear other nights of the week. Chef Bobby Matos creates wonderful bistro style food, and I’m especially fond of his Saturday night Tasting Menu, 5 courses for $25, a steal. And you can pair 5 wines with the food for an additional $18. Bobby has an understanding of balance and a light touch that belies his tender years. I’m not a fan of overblown flavors that smack you upside the head, so I love the elegant and creative fare that comes from the Wine Vault and Bistro’s kitchen. If you love good food and good wine, and you haven’t tried WV&B, get your sh*t together and get down there!

And as promised, here’s a brief rundown of the night’s menu and wine pairings. (Note that Eddie chose to feature 2 wines with each course, to underscore one of his main ‘lessons’ of the course – always serve 2 wines side-by-side, one good/one excellent, and you’ll understand and enjoy them more)

EDDIE OSTERLAND DINNER AT WINE VAULT & BISTRO
8/24/08

-Amuse Bouche-

Spicy Shrimp Shumai w/Scallion Vinaigrette, and Watermelon w/ Ricotta Salata Brochette
This was an exercise to get the taste buds a’poppin. Sweet vs. Sour vs. Salty vs. Spicy. The Shumai and vinaigrette were amazing, plump and juicy with just the right amount of spicy. The watermelon with ricotta was an interesting taste experiment, but the melon was a bit overshadowed by the strong ricotta flavors.

-1st Course-

Crab Cake with Avocado, Spanish Chorizo and Champagne Sabayon
Wines: ‘05 Michel Olivier Brut Blanc de Blancs ($12) and NV Jean Milan “Carte Blanche” Grand Cru Blanc de Blancs Champagne ($46)
Very nice wine/food match here. I’m not a fan of breaded crab cakes, though this was well done. The sweet and savory notes of the food played well with the sparklers. If Eddie was trying to make a point…point made. The Olivier (Mauzac Blanc and Chenin Blanc from Limoux) was a nice, refreshing little bubbly, but the Champagne was the real deal.

-2nd Course-

“BLT” Salad -Heirloom Tomatoes, Bacon, Baby Greens w/Garlic Aioli

Wines: ‘06 Stephen Pannell Granache Rose (Oz $11) and 06 Ramian Estate Grenache Rose (Cal $16)
Chef Bobby Matos likes to get playful in the kitchen, and his take on a BLT salad was fun. Good quality ingredients used simply and effectively, very tasty. The two Grenache Rose could not have been more different. If you were tasting blind, you would never guess they were the same grape. The Pannell was light, fruity and quaffable, with strawberry/raspberry notes. The Ramian was the darkest rose I’ve tasted, with deep cherry/berry flavors, long finish, and more structure than I’ve ever tasted in a Rose (with the exception of a Tavel here and there). A very good wine, but it didn’t “rose me.”

-3rd Course-

Seared Duck Breast w/Squash Cake (ricotta stuffed zucchini blossom)

Wines: ‘07 Omrah Pinot Noir (Oz $16) and ‘04 Addamo Pinot Noir (Santa Barbara $28)
You had me at Quack. Is there anything better than a well prepared seared duck breast? Excellent, great food/wine match with the two pinot. The Omrah Pinot was nice, better than one should expect for $16, but let’s face it, Pinot doesn’t really cut the mustard sub $30…except for the Addamo (though I know Chris has this very well priced). Very Burgundian, dare I say 1er Cru? Earthy, red and black cherry and red berry fruit with just a touch of smoke on the finish from the light oak treatment (has anything ruined more pinot than oak?). Well worth the tariff!

-4th Course-

Roast Suckling Pig w/Corn Pulp, Smoked Paprika and Chimichurri Sauce
Wines: ‘06 La Posta “Cocino Blend” Red (Blend of 60% Malbec, 20% Bonarda and 20% Syrah) (Arg. $13) and 05 Bodega Monteviejo “Lindaflor” Malbec (Arg. $42)
The suckling pig was juicy, tender, and full of flavor. I’d have loved more crisp skin with mine, but that’s the luck of the draw when dining with 100. Corn Pulp will be a new staple in my kitchen. Somewhere between niblets (sorry Bobby) and creamed corn, seasoned to perfection, this is sweet, unctuous, delightful. Perhaps we’ll pry the recipe from Bobby? The La Posta Blend was not my cup of tea. A bit too oaky and sweet for me, but my companions had no complaints. The Monteviejo, OTOH, wowed me. Not surprising, given the owner is Catherine Pere-Verge, proprietor of Pomerol’s Le Gay, and the winemaking is headed by Michel Rolland. Says it has seen 18 months in new oak, but you could have fooled me (and did). Structured, Bordeaux-like, with dark fruit, graphite, toast, coffee…the complex flavors go on and on with a super long finish. Seek this wine, it’s a keeper.

-5th Course-

Seared Foie Gras and Grilled Peach Napoleon
Wines: ‘07 La Playa Late Harvest Sauvignon Blanc (Chile $12 375ml) and 03 Clos Jean Loupiac (France $13 375ml)
Yes Virginia, there is something better than a well-prepared seared duck breast, and its name is Seared Foie Gras. Just lightly seared, sandwiched between two slices of peach that was grilled to bring out the sweetness, this was heaven. I tried to buy everyone else’s serving, but found no takers. The wine pairing was interesting. I usually dislike late harvest Sauv Blanc, but the La Playa was light, refreshing, not too sweet with a good acid balance. The Clos Jean was a bit cloying for me, like a poor man’s Sauternes, lacking the complexity of real Sauternes. But who could blame it at the price? I was surprised to find I actually preferred the LHSB with the food.

The Avery Experience at Hamilton's Tavern

2008-08-20T11:35:00.000-07:00

A few weeks ago we were part of the inaugural beer dinner at one of our favorite local haunts Hamilton's Tavern. In the bar's previous life it was known as Sparky's Broadway Pub, and while it had it's own divey charm, the best beer they offered was one marketed by clydesdales.

Well times change and when the bar changed hands a couple years ago, a lot more than the name changed. In just a few short years, the new ownership have taken a fairly run-down local watering hole, and morphed it into one of San Diego's premiere destinations for beer afficionados.

When Hamilton's owner Blair showed us his ambitious menu for The Avery Experience beer dinner, we have to say, we questioned whether the bar could pull it off. After all, a 5-course menu is tough for restaurants to execute well, but Hamilton's is a bar. And one that had yet to even try a basic sit-down. And when you add the fact that they planned to serve 3 different beers for every course - that's right...15 beers in all! - we frankly wondered how he'd ever make it work.

But make it work he and his excellent staff did! They somehow managed to serve all 5 courses and 15 beers to more than 40 guests seated snugly - using just half of the bar. The main bar remained open and was packed, further adding to the circus-like atmosphere of the event. Somehow, amid all the organized chaos, we managed to be fed a pretty fine meal and drank a wide range of crazy beers, while learning about each of them from their creator Adam Avery. The Avery Experience...was a great one!

Here is a quick recap of the menu. Note that the beers were grouped, not by style, but by ABV (alcohol content) and I neglected to capture that info. I do know that the first course beers were around 6-7% and the final ones were all over 15%. Whew! You can visit http://www.averybrewing.com/ for more info on the beers - or stop into Hamilton's and try them yourself.

The Avery Experience Dinner at Hamilton's Tavern

8/19/08

First Course: Heirloom Tomato Salad w/Herbed Goat Crostini
Beers: Karma Ale, White Rascal, India Pale Ale

Second Course: Spinach Salad w/Chicken, Walnuts & Raspberry Vinaigrette
Beers: Ale to the Chief, Collaboration Not Litigation Ale, 15 Anniversary Ale

Third Course: Pork Ribs w/Avery Mephistopheles' Stout BBQ Sauce, Cole Slaw, & Taleggio/Comte Cheeses from Taste
Beers: Salvation, The Reverend, Hog Heaven

Fourth Course: Grilled Steak, Potato Salad & Fourme d'Ambert/Fiscalini 18-mo Cheddar Cheeses from Taste
Beers: The Dictator Series - The Maharaja, The Kaiser, The Czar

Fifth Course: Eclipse Chocolat Truffles, 5-year Farmer's Gouda
Beers: The Demon Flight: The Beast, Samael's Ale, Mephistopheles' Stout

Welcome to Shredded Blend!

2008-08-20T11:23:00.000-07:00

Welcome to Shredded Blend, an occasional blog from the mongers of Taste Artisan Cheese & Gourmet Shop. At Taste, we make ‘shredded blend’ from a mix of all the small pieces of cheese from miscuts and the end of wheels. Each batch we make is unique and filled with shards of incredible artisan cheeses that together, make for a wonderfully eclectic mix of flavors and textures.

Like the blend, we hope our blog will be an ever-changing mix of tasty tidbits and information that will add to your enjoyment and appreciation of fine artisan cheeses, wines, beers and other delights. We hope you’ll let us know if you like (or dislike) something you read here and welcome suggestions on cheeses or other products you’d like us to explore in these pages. Thanks for reading!