SEARCH 100,000+ RECIPES FROM MAGAZINES, NEWSPAPERS, TV, & COOKBOOKS

Recipe

OF THE DAY

Ham Hocks with Navy Bean and Tomato Stew from 30 Years at Ballymaloe

Like Us?

SPREAD THE WORD!

RECIPE SEARCH

Tell me more about Project Foodie recipe search

  add another ingredient

- or -



Project Foodie

SEARCH ARTICLES

New Year's Eve and Entertaining with Cheese

Print E-mail
Monday, 28 December 2009
Written by  Max McCalman

ImageThe best present to take to any festive gathering, including New Year's Eve, is cheese!

A selection of a range of types makes the most sense: perhaps one made with goat milk, one with sheep milk, something a bit stinky, and certainly at least one blue cheese. If you stick with the firmer cheeses you'll find that it's easier to deal with any leftovers, though that rarely happens with good cheese.

So what makes a good cheese? Everyone has their favorite types, this is one reason to offer a range and to mix them up. Recommendations from your cheese purveyor are usually a good way to go. Some retailers can offer you a sample so that you can choose on the spot. Another consideration for your selection can be to choose cheeses from different countries. This can open up a discussion itself. A wide selection of cheeses from various locales can instigate an interesting dialogue; in a sense - cheese makes a marvelous social lubricant.
 
Some specific recommendations for New Year's Eve Cheeses include:
Amarelo da Beira Baixa: Amarelo is a raw sheep and goat milk cheese from Portugal's Beira Baixa region. It has a semi-soft to firm and tangy flavor with just a hint of bitterness at the finish.
Uplands Pleasant Ridge Reserve: Uplands Pleasant Ridge is one of the most exquisite farmstead cheeses made in America. The product of Wisconsin's own Mike Gingrich, this award-winning cheese is a wonderful rival to France's noble mountain cheese, Beaufort.

La Peral:  La Peral is a lightly blued, rare and delicious cheese hailing from the village Illas in Northern Spain. It is made from pasteurized cow's milk to which sheep cream has been added.

Pecorino delle Balze Volterranne: This raw organic pecorino from Tuscany is made with vegetable rennet of wild artichoke. It's aged in oak barrels for 60 days, the rind covered in oak and olive wood ash.

Garrotxa: Garrotxa is a goat's milk cheese produced in the Catalonia region in northern Spain. Garrotxa is made in a traditional manner by a small artisanal creamery known for its consistently high quality, and it shows!
And for entertaining, it's good to keep in mind (in case you ever doubted it) that cheese makes you happy. There is good scientific evidence that cheese does just that in a number of ways.  In consulting with my Neurologist friend - Dr. Thomas Morrell - this is part of the cutting edge of the field of neurology. Interestingly, Hippocrates said pretty much the same thing about 24 centuries ago.
 
It's also great to see that cheese is gaining respect here in the U.S., though we still have a ways to go before we catch up with the per capita cheese consumption of most of western Europe, we're not only eating more cheese, we are also eating better cheese than ever before. We are also producing some of the best cheeses right here in the U.S.!
 
So, however you see it, New Year's and all your holiday entertaining just isn't complete without cheese.
 
ImageMax McCalman is the author of the just-published Mastering Cheese, Lessons for Connoisseurship from a Maître Fromagerse, and of The Cheese Plate and of Cheese, a Connoisseur's Guide to the World's Best . He serves as the Dean of Curriculum for www.artisanalcheese.com.
Disclosure: Samples of products discussed in this post may have been provided to Project Foodie by publicists and/or manufacturers.

PermaLink

Last Updated ( Sunday, 27 December 2009 )
Write comment
Name:
Title:
UBBCode:
[b] [i] [u] [url] [quote] [code] [img] 
 

Powered by JoomlaCommentCopyright (C) 2006 Frantisek Hliva. All rights reserved.Homepage: http://cavo.co.nr/

 
< Prev   Next >
Home arrow blog arrow New Year's Eve and Entertaining with Cheese
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.