CHEESE with BOOK
Get Clark Wolf's book American Cheeses along with his Spring collection.
The Matos family of Santa Rosa, California has been making their Azores style cheese - St George - for generations. It's complex and complete and the sort of perfect table cheese for a simple but satisfying sandwich. (8oz)
Then there's that benchmark of modern, and classical Wisconsin cheesemaking in the form of the brilliant, almost caramely, deep and nutty Pleasant Ridge from Upland Cheese Company. (8oz)
There's also a perfect little fluffy square of sheep and cows milk softness that comes from Hudson Valley Creamery in the form of their brilliant Camembert. (5oz)
We've scored the delicious and delicate Taupiniere from Laura Chenel Chevre, which doesn't usually make its way out of California. (5oz)
One of Paula Lambert's favorites of her nearly three dozen specialties is her Hoja Santa Goat Cheese Bundles. Her fresh chevre is wrapped with the leaves of the Hoja Santa - often used in moles and other classic Mexican dishes - it's an aromatic herb with a heart shaped velvety leaf - imparting hints of sassafras and mint to the mix. (4oz)
|
