Different Cheeses from Mexico

Sometimes I can't remember the difference between the various common Mexican cheeses.  For my quick reference, I took a photo of the image above from Bon Appetit Magazine - p. 104 from the Feb 2016 issue.  I found the descriptions super helpful!

Recipe: Radishes with Burrata

Photo by Danny Kim for Bon Appetit
(my photo of the dish was nowhere near as lovely)

Radishes with Burrata
Bon Appetit Magazine, May 2014, p.28
3.5 stars

We couldn't find watermelon radishes!  If anyone knows where we can find them in Dallas, please comment below.  We used a different type of radish (sparkler radishes that were a bit on the bitter side).

This dish was nice, fresh and good -- but really, what cheese-lover doesn't love burrata?  But I have to say that it wasn't super-amazing, thus the 3.5 stars.  I would make it again using the correct type of radishes.

Ingredients for this simple dish include:  burrata, watermelon radishes, olive oil, lemon juice, salt & pepper, chives, lemon zest.

How would you describe your wine knowledge?

I just read a blog post asking readers what their level of knowledge is and also the average price they pay for a bottle of wine at home.  I loved the acronyms:

CC = casual connoisseur
IKMTPM = I-know-more-than-Pinot-Merlot
IWBMSWIGU = I-wannabe-a-master-sommelier-when-I-grow-up

So, I'll ask the question. . .  how would you characterize yourself? 
I'm a IWBMSWIGU but have a long way to go.

7 Cheeses to Try

The ultimate cheese plate

If you live in Dallas, love cheese, and haven't been to Molto Formaggio in Dallas . . . you must go.  It's an intimate gourmet wine & cheese store in Highland Park Village (Preston/Mockingbird) and beats out Central Market any day.  The staff is extremely knowledgeable and are more than willing to help you find the right cheese (and wine) to fit your palate or event, AND they encourage tasting!  I've experienced so many new cheeses just from visiting their store.
http://www.moltoformaggio.com/

I took some friends to Molto Formaggio, and we bought 7 outstanding cheeses to nosh on before dinner last night.

(clockwise, starting from the top left)

Caprotto:  Goat's Milk;  Italy.  A partly cooked, pressed goat's milk cheese with a firm to crumbly texture depending on its age.  Caprotto has an aromatic and intensely peppery flavor that is reminiscent of the southern Italian moutain pastures.  It can be both grassy and tangy with notes of hay and hazelnuts.

Challerhocker:  Cow's Milk;  Switzerland.  Made by Walter Rass, this cow's milk cheese means "sitting in the cellar," which it does for 10 months.  Region of Toggenburg.

Roquefort - Carles:  Sheep's Milk;  France.  A full-bodied Roquefort, hand-made from the milk of the Lacaune sheep that graze on the tough grass of the Causses plateau.  It's strong and sublime.

Ascutney Mountain:  Cow's Milk;  United States.  Sweet, nutty cheese similar to European Alpine cheeses like Gruyere, Appenzeller, or Comte.  Firm texture with small holes throughout the interior.  Shares some elements of fine cheddars and well-aged goudas.

Dunbarton Blue:  Earthy cheddared-blue, open air cured, giving it the feel of an English cheddar but spiked with the delicate, subtle flavor of a fine blue.

Red Rock:  Named for the local stone that surrounds the room where it's aged.  It's technically a Cheddar-Blue but differs significantly from Dunbarton Blue.  The Dunbarton was designed to be an elegant table cheese; Red Rock is more of a working man's cheese.  Dunbarton is earthy and crumbly;  Red Rock is creamy and sliceable.  Cheesemaker Chris Roelli calls it "Dunbarton's little cousin."

Delice D'Argental:  Cow's Milk; France.  This decadently rich French cow's milk cheese hails from Burgundy.  This delicate creamy textured triple cream is taken to another level by enriching the milk with creme fraiche.  (Note: We tasted this side-by-side with Delice D'Bourgogne, and this one was so much more flavorful.)

Source:  Cheese descriptions are primarily from Molto Formaggio's site.

Perrier-Jouet Grand Brut Champagne & St. Angel Cheese

Ahhh. . . Champagne. . . I love bubbly, and last night we opened up a bottle of Perrier Jouet Grand Brut to have along with our cheese fest.  (It especially paired well with St. Angel cheese -- but more about that later.)  I loved the crispness of the Champagne and the fact that it wasn't very yeasty.  There was a slight slight sweetness and fruit that I really liked. 

Here's some info on Perrier-Jouet from their website:

• The Champagne house's vineyards lie in the heart "Champagne magic triangle"
• In the Grand Brut blend, delicate Chardonnay and strong Pinot Noir blend harmoniously with the Pinot Meunier, a complex variety that reveals all of its qualities when selected with care.
• White flowers, white fruit, pineapple and grapefruit -- the light, delicate Grand Brut offers a wide range of flavours.
• A fresh, lively, dynamic and perfectly balanced wine to be enjoyed as an aperitif and at any time of day, with light dishes.
• Perrier-Jouet's Cuvee Belle Epoque 2002 Champagne was chosen for Price Albert of Monaco's wedding.

And now, more about St. Angel cheese which is heavenly, but what triple cream cheese isn't heavenly?

• The dairy is located in the South East part of France.
• St. Angel is a triple cream specialty cheese that has the delicate taste of cream. Because the curds are never drained with ultra filtration, more calcium, phosphorus, and milk protein are retained than in regular soft ripened cheese. The result is a unique creamy texture, unctuousness and a very healthy cheese (3 times more calcium than in regular soft ripened cheese).
• Milk Type:  Cow
• Paired Spirit:  Champagne

Source:  GourmetLibrary.com