Allure of the Pour podcast with Lori Budd
Maria takes to the airwaves with her first podcast! Lori Budd invited Maria to be interviewed on Allure of the Pour in celebration of Cheese Day. Wait you didn’t know Cheese Day happens every year on June 4? Well check out our podcast to see what else you might learn about cheese!
Click the red triangle below to listen to the podcast:
Different Milks used for cheesemaking and examples goat-chevre log cow-cheddar, comte, mozzarella sheep-manchego mixed milk-luigi guffanti robiola called two milks, three milks, wensleydale-cow and sheep
other ones you might not know buffalo, reindeer, camels and yaks
7 types of cheese, classified by rind and examples Fresh-chevre Aged fresh-have a wrinkly rind around them-cannonball from indiana Soft white rind or soft-ripened-brie/camembert Semi-soft-munster, edam, could have orange rind-washed rind cheeses Hard-parmesan, manchego Blue-roquefort, gorgonzola Flavor added-any of the truffle ones, we added coffee grinds when making it, other spices
Blue cheese can be made from any type of milk! It becomes a “blue cheese” by adding pennicillum mold to the milk and then “needling cheese at a certain point. Where those holes are is where the cheese grows the blue mold
ash reduces the acid in the cheese helps mold grow better on surface like in those aged fresh cheeses
some cheeses named after the place they were made, https://wineandcheesefriday.com/cheeses-named-after-places/
serving size 1oz, 28 grams, learned about it at Durham Library tasting, https://wineandcheesefriday.com/a-year-in-cheese-series-at-the-durham-county-library/ a wedge is usually 8oz
calories, these numbers assume 3 servings Mozzarella – 257 calories per 100g Brie – 343 calories per 100g Gouda – 377 calories per 100g Cheddar – 416 calories per 100g
Pairing Wine and Cheese: the rule of what grows together goes together sweet wine and strong cheese sparkling wines cut the fat of the cheese and cleanse your palate
What Maria and Neil look for when pairing wine and cheese will the wine change the cheese or vice versa? and on those perfect days, new flavors appear to further enhance the pairing
best pairing Pandemonium White Blend & Double Cream Brie, https://wineandcheesefriday.com/pandemonium-white-blend-and-double-cream-brie/
biggest disaster pairing Pumpkin Wine and Fromage Blanc, https://wineandcheesefriday.com/pumpkin-wine-and-fromage-blanc/
National cheese day is June 4 May, American Cheese Month Dairy Month in June
Our calendar, https://wineandcheesefriday.com/wine-and-cheese-holiday-calendar/
Curious what I tasted while being interviewed? my wine: red blend from Cono Sur Cab, Carmenere, Syrah my cheese: maduro caprino tomme from QM a costa rican brand
pairing: wine-fruit and lighter berry smell, lighter texture of wine but spice still there, then taste strawberry milk? earth black pepper, a little drier, cheese-still funky, that’s not going away! seems thicker, less funk in flavor, more milky, still good
