When we have visited Costa Rica in the past, we noticed that most of the cheese here falls into the “fresh category” but never really put much thought into why that might be. We usually just chalked it up to which foods are popular here and that a wedge of hard, funky cheese didn’t really fit in. Once we discovered the Monte Azul brand of cheese as something more relatable to our palates and one that was possible to pair with wine, we found out the information we had been missing. Cheese is different in Costa Rica for good reason! It just so happened that Monte Azul was near where we were staying so we arranged for a visit there. Our entry will share the things we learned that day. Read More…
Categories: Cheese Tasting
Tags: Tags: artist retreat, ash goat cheese, cheese, cheese molds, cheese tasting, cheesemaking, Chimirol de Rivas, Costa Rica, costa rica cheese, cow's milk, goat's milk, goats milk cheese, Maria Ferraro Beardsley, Quesos Monte Azul, raw milk, Raw-Milk Cheese, tropical cheese, vegetarian rennet, wineandcheesefriday
This entry is a continuation from the Best of the Best of Berkeley, https://wineandcheesefriday.com/best-of-the-best-of-berkeley/. We hope you enjoyed hearing all about our shopping and now you get to hear all the delicious tasting notes! Our cheeses came from Rockridge Market Hall, http://rockridgemarkethall.com and The Cheese Board Collective, http://cheeseboardcollective.coop/cheese_bakery/cheese. Our wine was purchased at Kermit Lynch, http://kermitlynch.com. Our theme for wines and cheeses this entry was based on recommendations from others over the past few months. Without further ado, we present to you Fattoria Moretto Lambrusco paired with Mimolette, Robiola 2 Latti, Besace Du Berger, and Fourme D’Ambert!
Categories: Wine and Cheese Pairing
Tags: Tags: ash goat cheese, berkeley, Besace Du Berger, blue cheese, charcuterie, cheese, Fattoria Moretto Lambrusco, Fourme D’Ambert, Luigi Guffanti, Maria Ferraro Beardsley, Mimolette, Robiola 2 Latti, wine, wineandcheesefriday