This week, four bloggers including me will take you on a tour of beer, wine, cheese, and bread suitable for a pub tour. The tour started on Tuesday of this week with this post on beer by Kathy of BermudaOnion. Today I throw some cheese into the mix.
I’m not going to MAKE cheese – how odd of you even to think so! – but I am going to introduce two of my very favorite cheeses, since they fit into my favorite food group (i.e., cholesterol).
The Beecher’s website features not only products, but guidelines for pairing wine and cheese, in the unlikely event our blog posts don’t fully satisfy your needs in that regard. Then they have lots of cheese info in a Cheese Library (oh, to be the librarian of such a library!)
My favorite cheese from Beecher’s is the Marco Polo. As the website reports:
Beecher’s Marco Polo takes lightly milled green and black peppercorns and blends them with our creamy cheese. The resulting cheese is rich in savory umami and butter notes.”
Yes! Exactly as I would have described it, especially that part about the “note.”
[Our real description: we love the peppercorns because they make the cheese hot so you have to drink more red wine]
Now, moving on from Beecher’s and back to my newly local neck of the woods, I take you to Brennan’s in Wisconsin. Brennan’s is a gourmet food store sort of specializing in cheese, and one of my favorite places.
It was Brennan’s that taught me to savor Muenster. Since Brennan’s features fresh-cut prize-winning cheeses, their Muenster tastes nothing like you find in a regular grocery case, but is creamy and floating and ethereal with only a hint of the strong taste you usually find. But okay, it’s only my second favorite cheese from Brennan’s. My first is the Cranberry Cheddar. It’s totally Wisconsin, and totally addictive! As with Beecher’s, you can order cheese online.
Brennan’s too suggests what to pair with their cheeses, especially since they also sell wine and beer. (And they sell “pie in a bag” and kringle, both also Wisconsin traditions, but I digress. However, lest you, too, are easily distracted, I’ve provided links from where you can order these items as well.)
Finally, we move on to cheese and bread, because that’s where we’re going tomorrow. There are a number of ways to enjoy this combination, such as pizza, grilled cheese, or even “French Onion Soup Without The Soup,” a.k.a. French Onion Casserole or French Onion Tart.
Be sure to stop in tomorrow at the blog of JoAnn at Lakeside Musing for the continuation of the Virtual Pub Crawl!
This post will be linked to this Saturday’s Weekend Cooking, hosted by Beth Fish Reads. Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. where bloggers share food-related posts. Stop by her blog and see what’s cooking this week!