Cheese, Ale, and Jam Recap

Yesterday was a beautiful Sunday afternoon, perfect for tucking into jam, nibbling cheese, and sipping beer. Marisa of Foodinjars.com joined me on the back patio at Wedge & Fig, Old City's new cheese shop, for a little catechism. Since several of you wanted to be there but couldn't, here are a few photos along with a menu of our pairings. 

Later this week, Marisa and I will be posting about our upcoming Food Blogging Workshops -- we've got two (one for newbies, one that's advanced), and I've got details to share about my all blue cheese class at Tria in October. Click the links for a sneaky preview. More verbiage to come.

Now, for yesterday's tasting...

Humboldt Fog + Honey-Sweetened Apricot Lavender Butter

Walt Wit, Philadelphia Brewing

This iconic goat cheese from Cypress Grove’s Mary Keehn is layered with a line of edible ash, separating morning milk from evening milk. A light-bodied wheat beer with plenty of effervescence is perfect. So is a Sauv Blanc.

Delice de Bourgogne + Pear Vanilla Jam

Duvel Belgian Ale

One of the most decadent triple cremes, Delice is often served with Champagne, but a spritely Duvel does the job, too. In fall, serve Delice for dessert with dried cherries, pears, and spiced pecans. 

Epoisses+Cara Cara Ginger Marmalade

90-minute IPA, Dogfish

Meaty Epoisses hails from Burgundy, where 16^th century monks developed this unique brandy-washed cheese. Try it before Thanksgiving dinner, served with crudité and a big beer with plenty of malt and hops.

Quickes Cheddar+Peach Chutney

Saint Botolph’s Town, Pretty Things Beer & Ale Project

Mary Quicke makes traditional clothbound cheddar at her home in Devon. Its sweet earthiness matches the malty caramel notes in this rustic brown ale made by gypsy brewers outside of Boston. Try the Duvel, too. 

Beemster Aged Gouda +Fig Jam

Bam Biere, Jolly Pumpkin

This Gouda-style cheese from the Netherlands is toasty and smoky, a good foil for for an artisan farmhouse ale made from wild yeast in Dexter, MI. You could also try a smoked beer or a stout.

Black Castello+Pickled Cherries

Life & Limb, Dogfish/Sierra Nevada collaboration

This friendly Danish blue made from cow and sheep’s milk is notable for its black rind. It has a supple, salty profile that stands up to dark beer, in this case an American Strong Ale sweetened with maple syrup. It’s strong (10% ABV).

Table settings w/ menus and tasting notes 

Beer selections, from local to far-flung

Pickled cherries, etc. in the Wedge & Fig kitchen

Midnight Moon: A Class Tasting

I love introducing The Unsuspecting to goat cheese. Yesterday, I brought this minor miracle into my Food Writing class – a group of curious but tentative college juniors and seniors. I knew they’d buddy up to this hunk because it looks like a cheddar, and who can resist a cheese wrapped in black wax? They sniffed it, savored the first bite, then returned for more. That’s the magic of Midnight Moon – it’s lovable. A perfect first kiss.

“I want to melt it,” one student murmured.

“I keep thinking of Chicken Parm,” said another.

Well, my goslings were onto something. Midnight Moon has the fruity smell of really good Parmigiano and the buttery texture of quality cheddar – ideal for baking, especially a revved-up mac'n cheese. It's bold without being sharp, sweet without being cloying, and not the least bit sour.

They’re eating goat cheese, I kept thinking. Will they be horrified?

I know what my students eat. Lean Cuisine. Granola bars. Kraft Singles. A few weeks ago, our class logged every meal for seven days so that we could take stock of the typical college diet: processed food, almost entirely. No one logged any goat cheese.

So, after yesterday's tasting, I told them, “You have just eaten aged goat cheese from Cypress Grove Dairy.” There were a few perplexed smiles. Then someone nabbed the last bite.

Goodnight, Moon. Right?

If you're interested in following what our class is up to, you can check out our class blog, Ramen Holiday. I've posted the syllabus and a few photos from our recent field trips to Reading Terminal Market and the seasonal French BYO in Bala Cynwyd, Avril.

Next week, maybe I'll bring in another Cypress Grove cheese to sample with my students. Humboldt Fog, perhaps. Or will they fall for the favorite of last semester's Food Writing class: Purple Haze?