Cheese from around the world Wine & Cheese Bonanza 2012
Saturday, April 14th Tour and Tasting begin promptly at 11:30 am here in our tasting room and concludes by 1:00 pm.
We will sample spectacular cheeses paired with Texas Style Wines.
Wine and Cheese are said to be the purest and most romantic link between humans and the earth. Uniquely, every style of wine and cheese maintains it’s own flavor, texture and other inherent characteristics. They certainly do share much common ground:
Both date back to ancient times (Wine 10,000 years - Cheese 4,000 years)
Both are a product of fermentation, most maintain quality standards or appellations
Both are a reflection of their terroir, and vary from the style in which they are produced
FORD FARM CHEDDAR COASTAL – DEMI-SWEET FRENCH COLOMBARD
Coastal is a unique tasting cheddar from Ford Farm. It has veen aged for up to 15 months to give it a deliciously sweet, distinctive flavour. The naturally formed calcium crystals sometimes found in the cheese are a sign of age and show that it has reached its optimum maturity. Coastal Cheddar is enjoyed by the whole family. It is fantastic served with fruits, chutneys and honey on the cheeseboard, perfect for a ploughmans and divine when used in cooking. Try it grated and grilled over fresh clams.
KING LUDWIGS CHEESE – BONE DRY FRENCH COLOMBARD
An exciting new cheese from Bavaria has made its way to our shores. Called Konigskase (King's Cheese), it is made from milk taken from cows that are exclusively raised on mountain farms in protected regions. In this pristine environment, the cows only feed on fresh grass or hay. The cheesemakers use unpasteurized milk and produce different varieties of hard and semi-hard cheeses using completely natural methods, free from preservatives. Their specialties include King's Cheese, which is moderately aromatic and royally delicious, and King Ludwig's Bierkäse (beer cheese), which is brushed with dark beer during maturation. King's Cheese has a golden yellow appearance and a semi-hard texture. It is perfect for slicing and melting, making it an ideal candidate for sandwiches and fondue.
DON JUAN MANCHEGO CHEESE – CABERNET SAUVIGNON
Made from unpasteurized cow's milk. Spain’s cheese claim to fame
A spectacular cheese that makes for an array of delicious recipes is Manchego from Spain. This popular cheese is light and flavorful, perfect for dressing up a salad, or a burger and melts beautifully in heated dishes or over toasted bread. Manchego is also great as a snack cheese served with fruit and Serrano Ham.
(Recipe:Melon, Serrano & Arugula Salad with Manchego ) Manchego is Spain’s cheese claim to fame, made from 100% sheep’s milk. The name of the cheese comes from the Spanish region “La Mancha,” also home of literary giant Don Quixote. “La Mancha” means “no water,” which contributes to the extreme weather conditions and sparse grass that is loaded in nutrients. The wild herbs that fill Spain’s rocky, dry countryside make Manchego very distinct in taste and aroma. The flavor is full of zest, with a firm yet moist texture. Manchego can be aged from three months to a year, with a range of flavors depending on the aging. Manchego is ivory colored and has many holes in it, with a distinctive taste that lingers on the palate.
Don Juan’s Three-Month Manchego is made with pasteurized sheep’s milk from La Mancha, in the heart of Central Spain. The cheese is prepared by an ancient recipe, made only from Manchega sheep. Don Juan’s Three-Month Manchego is a light green color, covered with a green label. It has a floral scent and nutty flavor. The texture is smooth, with herringbone prints on the rind, to look just like the olden days when cheese curds were pressed with a straw cheese belt.
Another important producer of this popular cheese is Dehesa de los Llanos. While Manchego typically appears in 3 month, 6 month and 12 month offerings, Dehesa de los Llanos has created the Perfect Ripening, in which the Manchego is aged to perfection in eight to eleven months. The 6,500 Manchega sheep that create the milk for the Dehesa cheese live on the largest ranch in Castilla La Mancha, and the company prides themselves on excellent quality control and pure milk. The Perfect Ripening is extremely artisinal, with a natural, edible rind.
Dessert - Chocolate Fondue with assorted dippers .
$35.00 per person Reservations are required as this event will sell out!
An added bonus will also be a 25% discount* on your case wine purchases and a tour of the winery and winemaking discussion by the owner & winemaker, Franklin Houser. (*discounts do not apply to Port or already discounted wines)
Cheese and wine selections subject to change
Saturday, April 14, 2012 11:30 AM - 1:00 PM
>
Call Jessica at 830/885-4076 to make a reservation
