4/19/2006 5:04 PM
I met Danny Laseke and Ellie Shon through Learn About Wine. As we tasted Cabernet Sauvignons vs Merlots they invited The Cheese Impresario to do an Artisanal Cheese Tasting Adventure for the University of California (USC) Food & Wine Society. I jumped at this opportunity to share the excitement of pairing artisanal cheeses with wines Danny and Ellie selected.
I arrived a bit early so I could make the cheese plates look beautiful with a variety of dried fruits and nuts. I love using a plethora of dried fruit with cheese. It is not only creates a picture-perfect presentation - dried fruit is delicious with all kinds of cheese. I even used Hybiscus Blossoms and made “Cheese Sushi.” You will know what I mean when you see these dried flowers that look like sea creatures.
We tasted a significant number of wines from all over the world with American Artisanal Cheeses from Vermont, California, and Wisconsin. One of the cheeses we tasted was Carr Valley Cheese Company’s Mobay created by Master Cheesemaker Sid Cook. I am hot on this one-of-a-kind-in-the-world cheese and used it as The Cheese of The Month on my site http://www.thecheeseimpresario.com/check it out, this cheese is beyond marvelous.
The USC Food & Wine Society is made up of passionate food and wine lovers. Each person showed me how the appreciation of where our food comes from and the delight of learning more about pairing and tasting these beautiful products can enrich not only an afternoon…but a life.
Thank you Danny and Ellie for this honor.