During the first part of the year we make plans to take better care of ourselves: we try to go to the gym on a regular basis, we write ambitious to-do lists, we aim to get more sleep, we cut back on sugar and other carbs, we walk up stairs instead of taking the elevator, we schedule that overdue dentist appointment, and many people try to quit smoking. We all mean well but we can easily fall back into old patterns.
One of the easier resolutions to keep is to eat more cheese. By doing so you will be taking better care of yourself, you may even sleep better, you will likely cut back on other emptier calories. You may feel more like walking up the stairs, your dentist will notice your healthier teeth and gums, if you are unable to quit smoking it should offer some comfort knowing that the CLA derived from cheese has been shown to be an effective cancer fighter, and if you do head to the gym you will be a little more energized going in and you will recognize better results coming out. All this because you are eating a little more cheese!
However not just any old cheese.
When I update my picks for Max’s Especially Healthy Plate I make sure that each cheese in the collection is crafted from milk that has not been compromised by excessive heat treatment, as in pasteurization. There are plenty of good nutrients in the pasteurized varieties but not quite as many as you will get from the raw versions. Some of the nutrients are destroyed by pasteurization while others are far less bio-available. The fat soluble vitamins are reduced significantly. According to recent studies conducted in Barcelona up to 80% of the vitamins A and D are lost in heat treatment. Whatever vitamin C may have been in the milk is zapped, the B vitamins are reduced, and some of the minerals that would have been chelated to the milk proteins are no longer available; the proteins that would enable their transport having been denatured by the high heat of pasteurization.
Again, there are plenty of nutrients in the pasteurized cheeses too, just not quite enough to hold up to the standards of my Especially Healthy Plate.
Do yourself some good and eat more cheese in 2014.
Back to San Francisco for the annual Fancy Food Show; it is a nice town to visit any day of the year but for those of us living in the northeast it also gives us a chance to thaw out a little. We have several more weeks to go before we’ll see any daffodils around here so the Golden State will be a welcome sight. About the only living flowers we are seeing here in New York now are the ones that are growing on the rinds of our cheeses and sausages. Maybe not quite as colorful as an English garden but they look gorgeous nonetheless, at least to some of us.
Recently we had a customer call who was concerned about the molds (read: flowers) growing on a perfectly ripened Sainte Maure, and another concerned about the white mold growing on one of our Country Sausages. These concerns would not be voiced in most parts of the world, yet here in the States we have been cautioned to reject that that does not look uniform, perfectly cylindrical, and free of any blemishes, even barnyard aromas. How far we have gotten away from the farm!
It is apparent that our high school biology classes have skirted around the diversity-of-life studies and have instead taught us that anti-bacterials, cleanliness-is-next-to-godliness regimens, and near-sterile environments are the choices we should make. The recent research on our biomes is, to put it mildly, a little difficult to swallow, especially after having received the fear-mongering assaults on biodiversity received in basic Biology. Sadly, the same hysteria lingers into higher education. The first clue some people receive regarding biomes comes in undergraduate Symbiosis classes. Maybe it is not as bad with some of today’s Biology intro courses but the overarching fear of other living forms does seem to persist. Anti-bacterial soaps are ubiquitous, almost impossible to avoid.
You can’t judge a book by its cover.
Given a choice between a cheese that is perfectly cylindrical and white, and one that looks a bit misshapen and dotted with molds, I will go for the latter. The former cheese may be perfectly edible but I invariably prefer the ones that appear to have some life in them. Better to have a cheese that is supporting a “garden” than one that is barely breathing.
The first Master Series of 2014 will be offered here at our new facilities in Long Island City, February 23rd & 24th. The series will be intensive, covering various aspects of the cheese world, all the way from cheese making to pairing with wines. This series promises to be a special one, as students will witness some of the final stages of assembly of our new facilities.
Back when we opened our old plant on Manhattan’s west side we were at the cutting edge in the industry: with our five cheese-maturing caves, production facilities, and our lovely events & education room. The industry has evolved and what was state-of-the-art in 2003 is now only sufficient, at least as far as affinage (cheese maturing) is concerned. Our production area was suitable too, yet only for the first couple of years after opening. It soon became apparent that we would require more space to work with our cheeses, larger caves, in order to keep up with the rising demand for our high-quality cheeses.
I often recommend that tight spaces are best for cheeses, up to a point. It is far easier to maintain cheeses in smaller spaces than larger one: the proper humidity, temperature, air exchange and microflora. I recall seeing the cheese caves in restaurants around the US in the early aughts; almost all of them were too large for the sizes of those operations. It is valuable to keep in mind that a little bit of cheese goes a long way. So our own fully packed cheese caves worked relatively well, the biggest problems were their ventilations. Certain parts of each cave had excessive air exchange while others were practically “dead.” The area outside those caves, the production area, was a little tight too, especially during busier weeks.
Bottom line: Now that we have been at it for over a decade, added to the years working out of the restaurants Picholine and the Artisanal Bistro, we have learned a lot about how to operate a cheese facility of this type. How to get the right product mix, find the top quality in each category, cure the cheeses to their optimal levels of ripeness, wrap them expertly, ship to our customers in good packaging, and provide the best customer service possible (which includes education).
It seems that there are a myriad of facets to the cheese industry so we will do our best to cover the essentials in this two-day series. We will also be eating quite a lot of cheese. Yum!
Do you remember the first time you tasted Scharfe Maxx? Or the first time you tasted Sharpham Rustic? Those “first-dates” with great cheeses are memorable. I recall the first time I tasted Tarentaise, and Roncal, Ocooch Mountain, and many others. I admit that my first impressions with some cheeses were less “impressive” yet they were no less memorable. For some that I did not fully appreciate the first time I would later fall head-over-heels with them; I just needed to give them a second chance.
Fine cheeses may have qualities that may be a little confusing at first. They’re simply unfamiliar, like the way some people approach sheep or goat cheeses; their flavors may seem a little gamy compared to cow.
This is not to say that cow cheeses cannot have their own barnyard aromas and flavors.
We may be tempted to write off disappointing first impressions or perhaps blame them on the cheeses: “That was not one of its best specimens.” With artisan cheeses we do well to recognize that each wheel will be a little different from all the others. Expect the unexpected. So long as cheeses are not wildly different. Of course there will be those occasional outliers – a wheel that was not a good specimen. This is one reason why it is better to sample another wheel, especially if the cheese has been recommended.
Each time I taste one of the cheeses mentioned above, as well as hundreds of others, I am reminded of those first tastes. If I haven’t had one for awhile I may think that I was not all that enthralled with it to begin with. However I usually find that I had simply forgotten how nice it was; I had only forgotten, or perhaps it was one of those lesser specimens.
This phenomenon can be a challenge for a cheese judge. We aim to give every cheese the benefit of the doubt and be open-minded. When a judge tastes dozens of cheeses in one sitting it can be a bit more difficult to taste multiple samples from the same producer. After all, cheese deserves contemplation. If you go through the process of tasting too quickly it is difficult to take in all that a fine cheese can offer.
The weather we’re experiencing around here these days suggests fondue. For other parts of the country even more so! Nothing warms you better than melted cheese and currently there are several specimens here that dissolve beautifully into simmering white wines. One of the original fondue cheeses is Fontina d’Aosta, always crafted from raw cow milk, as they have been for over a thousand years. The so-called “mountain” cheeses are the ones to seek out, especially the cow milk varieties.
It seems that cow milk cheeses are better at melting into a fondue than sheep, and certainly better than goat cheeses. Many of these mountain cheeses are delicious on their own at room temperatures, yet Fontina (though delicious at room temperature) simply does not hold up so well when left out. A wedge of Fontina will start to slump, the butter fats will leach out, and the wedge will dry out quickly. The cheese seems to demand that it be melted down, which is one reason why it makes an excellent cooking cheese.
A similar cheese from across the border in eastern France is Morbier, more of a smear-ripened cheese than Fontina but equally nice at melting. The Morbier has the same disposition when set out at room temperature as the Fontina d’Aosta. The harder cheeses that are closely related to these stand up better when left out, such as Comté, Gruyère, Uplands Pleasant Ridge and Tarentaise. When I first started snacking on these types at room temperature I was admonished, as though that was the only way to fully enjoy them, melted.
Maybe that is true for today’s weather but when it warms up in a few months, I would prefer to leave the fondue pot in storage and instead shave off several thin slices of these marvelous cheeses, invariably some of the most popular in cheese competitions.
There was a time about a decade ago when we were able to acquire some young unpasteurized goat cheeses from France, some of the AOC varieties. And of course, no one became ill from consuming them, though their legality here was lacking. It was kind of like “Don’t ask, don’t tell.” Back then we would recommend that customers follow the seasonal fluctuations: those chèvres being much better during the second half of the year, actually some of them beginning to show well as early as May.
With the implementation of more stringent adherence to the outdated FDA regulations, those young goat cheeses were summarily banned. Seems that we are due for updated immigration reform. What French goat cheeses were available from then on were mostly insipid and banal. This descent has been taking place for many decades anyway, even within the French borders themselves. Fortunately, the overall quality of the Loire Valley chèvres has remained relatively high, if nuances and depth in flavors have been missing.
These imitations of the original AOC cheeses have continued to enjoy popularity here, to the point that most of them are routinely called by their cherished names such as Valençay, Sainte Maure, and Selles-sur-Cher. The newish “substitute” cheeses don’t dare use those names when they depart France but we use those names here anyway. The names practically roll off the tongue. Considering what I have tasted in France recently, these replacement Loire Valley cheeses are not that different. Some of the goat cheeses without AOC status produced in other parts of the country are closer in flavor profile to what our Loire selections use to be!
The affineur has a few tricks he can apply to help those cheeses reach their greatest potential. As in the old days: a little sechage in the haloir is invariably part of the process (drying in a dry environment). These cheeses arrive in plastic wrapping and dripping wet, and virtually flavorless. Not to be too much of a cheese snob here, I try those “fake” cheeses from time to time, curious as to why their popularity seems not to have diminished, but only after they have dried a little and after they have acquired some of their beautiful multi-colored mold coating. It could be partly that they don’t offend, either mold-covered (though the appearance seems to bother some) or the younger ones (with no mold coating) with far less character. Sadly, this is what many consumers expect from cheeses – that they be flat-flavored, bland and lifeless. With a little careful ripening these pitiful things can become more interesting.
Think of those molds as the “flowers” growing on the cheese surface. Some “flowers” blossom in the interior of cheeses! Almost all of these mold species are beneficial. They contribute flavors to the paste within and also enhance drying. Those “flowers” themselves may not be particularly tasty but the cheese’s flavor will be enhanced. For those that do want flavorless cheeses they may want to specify this via a phone call. We may have some fresh arrivals pre-affinage we can send along.
I fear that the assumption from some consumers is that if the cheese comes from France, it must be great. And our obsessive hysteria regarding mold, well, don’t get me started!
A recent shipment of “Sainte Maure” (cheese-on-a-stick) came in so fragile that one of the logs broke the day we took it out of its packaging. We set the poor thing in with its sisters anyway and I took a little taste after its few days of drying, ripening and molding. It was very nice, mold included.You may want to try some of these now, even though it’s January. A little TLC goes a long way with the chèvres.
Terrance Brennan opened Picholine restaurant in October of 1993, one block east of Lincoln Center. At the time there was a dearth of fine restaurants in the neighborhood: some nice ones here and there but few that were truly exceptional. Terrance honed his culinary skills in southern Europe where cheese is a part of everyday life and “celebrated” as a stand-alone course: the cheese plate. He believed that a superior cheese course should be offered here in New York City as good as the ones he experienced while a young chef in Europe. Terrance wanted to replicate that cheese course experience at Picholine but not until he was assured that the restaurant would survive its first critical year in existence – the one in which nine out of ten restaurants usually close.
Fortunately Terrance is a great chef with a palate that can detect the one missing grain of salt in a Paella or discern the potential of the addition of lemon thyme in a sauce. It was also the “theatre” that attracted his attention to the cheese course. The days of tableside Crêpes Suzettes and Bananas Flambées had long passed and tableside carving of meats or filleting of fish was becoming a little worn out too. A grand presentation of cheeses had enjoyed modest success in New York, and what tableside presentations there were did not qualify as especially “grand.” We rolled out our chariot des fromages with a selection of fourteen cheeses on day one. Within a few weeks that number had nearly doubled.
I was able to hold down both jobs at the start: Fromager and Maître d’Hotel. The cheese program was a near-overnight success however so I was not able to give either of those jobs the full attention required. Naturally, I gave up the Hotel and kept the fromage. It was something new; I had loved cheese all my life anyway, and the Maître d’Hotel job (though well-paying) was far less challenging. That challenge is what caused the selection to grow quickly, and also what ensured the program’s ultimate success.
Well-traveled guests would come in and ask for other cheeses, or they might come in the very next night and say something like: “That selection you had last night was magnificent; what do you have this evening?” or “Do you have Stilton, my favorite?” So it was customer demand that grew the selection. As Terrance would expect with every other menu item, I was entrusted with knowing each of the cheeses. With the many gourmands that Picholine attracted, it behooved me to become as expert as possible, as quickly as possible. Thus began my cheese education.
Within a few months we had guests coming in for the cheese course having read about it in a European newspaper. The food media in New York was enthralled. Terrance is a great chef, no doubt, but there were already more than a handful around town yet none of them was taking the cheese course that seriously. Picholine became a destination for cheese. The New York Times came back in to review the restaurant within a year after the launch of the cheese program and gave the restaurant three stars, highlighting the cheese course in the review. Other restaurants got on the cheese bandwagon eventually, today, the cheese course can be found in most fine dining establishments throughout North America.
As the cheese trolley began to fill up with more and more exquisite cheeses, Terrance decided to install a cheese “cave” based on the expert guidance we received regarding cheese storage. A small walk-in closet was retrofitted into a cheese cave – the first of its kind in a North American restaurant. The installation of the cheese cave was a second “first” for Picholine. The restaurant could claim the first full-time Fromager in the United States, and the first cheese “cave.”
The cave’s tile walls were easy to clean and they helped maintain the proper temperature and humidity levels. This was a single-unit cave set to 50º F and 85% relative humidity, hence similar conditions to what one might find in an actual cave, ideal for storing most cheese types. We did have some concerns about cross-contamination: what if the blue crept into non-blue cheeses?
Fortunately this was not a problem whatsoever; the cheeses moved through this cave at a brisk pace. As the number of cheeses on the trolley increased, so did the excitement, and the check averages in the restaurant increased dramatically. Part of the increase was the cheese but a larger part of it could be attributed to the concomitant beverage sales. Some guests would opt for high-end dessert wines to accompany their cheeses, such as an aged Château d’Yquem. Instead of having one fixed price for a cheese plate (especially with so many to choose from) the prices were set on a scale, depending on how many cheeses the guest desired, from only one to as many as ten.
A three-fold cheese menu was designed so that the guests could follow along with their cheeses set in a progression on their plates. The menu listed as many as eighty cheeses – the ones that were typically available for the season as well as “special appearance” cheeses – with a space to write in tasting notes. The cheese menu was updated every season as the program evolved and as cheeses would come and go. The cheese menu also served as a marketing tool for the restaurant. Many regulars collected these menus from each visit and some claimed to have a wall full of cheese menus. Guests could return and request cheeses that were favorites from their previous visits.
Some guests wanted to purchase extra cheese to take home with them. The cheeses were still priced the same as if they had had them served in the restaurant. There were times when this placed an extra burden on the Fromager, and sometimes the sheer demand for cheese courses in the bustling restaurant would cause a lag time to receive the presentation. A “dance card” was devised for the cheese trolley wherein the captain would write in the table number waiting for cheese service, with a space to make a notation about whatever wine they might be enjoying – this to give the fromager some guidance in the cheese selection recommended. Terrance noted the demand for purchasing cheese to take home and eventually this led to the inclusion of a retail counter at the second restaurant in the group – Artisanal Brasserie et Fromagerie. The additional demand for the high-end top quality cheeses put pressure on the small walk-in cheese cave.
Not long after this first cheese cave in a restaurant was up and running, we had a visit from a literary agent – Angela Miller. Terrance said that I would be the guy to write a book on cheese. Steve Jenkins’ Cheese Primer had been out for a couple of years and since its publication no other books on cheese for the wider market had come out. I worked with Angela on a proposal for a book and within a few months a contract was signed with Clarkson Potter for a book to be entitled The Cheese Plate.
In the meantime, Terrance found a space for a second restaurant on 32nd street off Park Avenue. This new restaurant would be, as its name implies, a cheese-centric restaurant. The Artisanal Brasserie et Fromagerie would be a little less formal than Picholine, and just a little less expensive, with that retail counter included. Instead of the labor-intensive classical cheese trolley service the guests could simply go up to the cheese counter and confer with the fromagers, or the fromager could come to the table and discuss cheese options with the guests, or the guests could simply refer to a cheese menu.
The Artisanal Brasserie et Fromagerie opened in early 2001 to wide acclaim. The interior was designed by Adam Tihany to look like a brasserie in Paris, and indeed it did. The restaurant also had more seating than Picholine, quite a bit more – another reason why the cheese trolley service might be problematic. Having learned from the successes as well as the limitations of the Picholine program, it was evident that one well-functioning cheese cave is good but it would be better to have multiple caves, with each set to specific temperatures and humidity levels for different families of cheeses.
As it turned out, we could have made the space one large cheese depot with much larger caves. We had chefs, restaurateurs, caterers, airlines and others coming into the restaurant just for the cheeses. The restaurant itself was busy too, in a neighborhood that seemed a little tired and where the sidewalks seemed to roll up after dusk. With a growing residential population in the area the opening of the restaurant was welcomed with open arms, and the offices above it and surrounding it made Artisanal their preferred dining room. Of course it made no sense to convert this new and popular restaurant into that cheese depot; instead the idea of a cheese “center” was conceived, with much larger and more state-of-the-art cheese maturing caves, as well as a classroom for teaching classes and for hosting private cheese-themed events.
Within a year of the restaurant’s opening The Cheese Plate was published with a book launch party held on premises. The book became a standard introduction to the world of cheese and a best-seller in the category. Picholine continued to be the cheese destination that it had been, but it catered to a more upscale clientele, Lincoln Center fans and the surrounding neighborhood. Having been the first, Picholine became more of a cheese “shrine” whereas the Artisanal Brasserie & Fromagerie became more of a “cathedral.” If it was the cathedral, there needed to be another unit to manage the aging, distribution and the education component. The need for a classroom was indicated by the popularity of cheese classes in the Big Apple. New Yorkers, as well as many out-of-towners, were becoming increasingly curious about cheese, so the need for a classroom was indicated as another revenue stream.
Daphne Zepos was hired to assist me with this little cheese empire. Picholine’s program often required two fromagers to manage its demand, and on busier nights a third person would be required: the lead fromager would make the initial presentation (following the waiting list on the “dance card”) and a second would then receive the order from the presenter, then the third person would deliver the cheese selections to the guests and go over its contents, and suggest suitable wine partners. The brasserie usually had the same number of fromagers: two at lunch, and three during dinner service. Daphne’s hiring helped grow the program at both restaurants, and she would be called upon to assist with the opening of the center.
The space for the center was acquired in 2002, just one year after the opening of the brasserie. It was a raw space on the second floor of an office building, just one block east of the Jacob Javits Convention Center. At the time the space was acquired the neighborhood was still a little derelict and much-deserving of its name – “Hell’s Kitchen.” Architects and refrigeration experts were brought in to get this new center up and running quickly. The center opened it doors May 3rd, 2003, less than nine months after the space was acquired.
The southwest corner of the facility was dedicated to the storage and deliveries, with the five cheese caves along the south wall, each one with its own temperature and humidity. The production area adjoined these caves, and the customer service and sales offices filled out the southeast side of the center. The offices for accounting, web management, marketing and senior management were positioned along the eastern perimeter, with Terrance’s office in the northeast corner. The classroom was placed along the northern side. There had never been anything quite like it in the United States – a “center” with cheese caves, production facilities, offices for the entire company, and a classroom with a working kitchen for demos. Between the hallway and the classroom there was a reception area for classes and events which also doubled as a conference room for the company.
In addition to the architects, refrigeration experts, and our own team of cheese experts, Terrance retained the talents of a Paris “affineur” as a special consultant on the design, construction, and setup of the cheese caves. Terrance took Daphne with him to see the cheese caves at Alléose in Paris, the fromager and affineur he hired as consultant. They observed the working of their caves as well as their retail space. The process of affinage, the proper ripening of cheese, had been a part of the successes of the restaurants’ cheese programs; with the new center opening it became a much bigger concern.
Daphne also assisted in the design of the class curriculum and taught several classes during her tenure with the company. The classroom remained fairly busy with classes and private events over the ten years Artisanal was based at that location. The Master Series was a course that Daphne and I developed for industry professionals and for persons considering entering the world of cheese. Originally the series was offered on six consecutive Wednesdays; later it was consolidated to three in a row. Compressing the series this way made it easier for people from out of town to attend. The Master Series was offered once a quarter and drew in students from other countries as well as from across North America.
Not long after its opening I was given a contract for a second book, one that would be more of an atlas. Cheese: A Connoisseur’s Guide to the World’s Best was published in 2005 and won a James Beard Award for Special Subjects. The cheeses included in that book all came from the caves at Artisanal and all the photographs were taken in the classroom. This book went to the top of the category, surpassing the success of The Cheese Plate. Not long after the second book was published, the publisher suggested a third book to be titled Mastering Cheese. This book was to be based on the contents of the Master Series. The publisher budgeted only three hundred thousand words for this book so I had to add a clause after Mastering Cheese – “Lessons for Connoisseurship from a Maître Fromager.” That book was published in 2009 and became a textbook for the Master Series; it later went on to win Best Cheese Book in the World at Paris’ Gourmand Cookbook Awards.
The company continued to expand into markets outside of New York City, all across the United States, with a few international customers in countries without restrictions on this type of overnight cheese shipping. In the early years this was less problematic – shipping cheeses to international addresses – though the cost of shipping cheeses overseas usually exceeded the cost of the cheese itself. Artisanal supplied airlines with fine cheeses that were served in their first class cabins for Europe-bound flights and in their domestic lounges. One customer in Beijing informed us that this was the only way she was able to acquire some of the outstanding cheeses we offered.
As Artisanal’s sales grew steadily from year to year, it became apparent that it would one day outgrow its Hell’s Kitchen facilities. The first indication of growing pains was noted during the first Christmas season after opening. The production team took over the classroom to help manage the flow. From that first year on the classroom would be closed early each December to help manage the heavy volumes.
After the ten year run in that location, it was evident that a new space would be required to manage the growing business with even better state-of-the-art cheese maturing caves. As of this writing, the new Artisanal Cheese Center is being constructed.
I was a guest speaker at the Epcot International Food & Wine Festival last weekend; the theme was “Italian Cheeses and Wines.” Ever since I made my first presentation there back in 1998 the cheese sessions have been some of the most popular seminars of the festival, always hosted by the inimitable Pam Smith.
It is no surprise these cheese seminars are so popular; it follows the dramatic trajectory of cheese appreciation in the US. We may not eat quite as much cheese as the Italians but we are catching up rapidly. Speaking of formaggi, we have some drop-dead gorgeous cheeses from Italy at this time, each of them screamin’ to be eaten. Along with the cheeses we presented last weekend at Epcot we have some that we see less frequently, such as a wash-rind Quadro di Bufala – a variation on the infamous Taleggio (which is also looking great now) made with cow milk. It turns out that making the cheese with Buffalo milk works especially well; the high butterfat content makes this version especially scrumptious.
Another cheese that we see rarely that is in peak form now is the Robiola Pura Capra. The Robiola family of northern Italian cheeses is vast; there are so many styles of Robioli that it is difficult to describe the group. Safe to say, they are made in northwest Italy, particularly in the Piemonte (foothills of the Italian Alps); they can be made from any combination of cow, goat, sheep or buffalo milk; they come in small formats; and they are usually consumed on the young side. Other than that, there is little else you can say that describes Robiola; different types of rinds make a huge difference in their aromas and flavors, as much as the milk choices themselves.
One of the more popular Robiolas is one made with all three (cow, sheep and goat) milks – the Robiola 3 Latti – the best of all three worlds, all blended together. Blending the milks elevates the overall flavor of the cheese, while moderating some of the qualities in any one of those milks that some people may find less pleasing. By the way, these mixed milk cheeses exhibit tremendous pairing potential with many wine types.
Last weekend at Epcot we had a Robiola 2 Latti (cow and sheep blend) that paired magnificently with a white wine of the region – Arneis. This was a bit of a surprise for me, even considering that they are made in the same region. That same cheese paired well with an Amarone from the northeast of Italy. Then, Amarone is a cheese-friendly wine most of the time.
This coming weekend we will be presenting cheeses and wines from France. A tasting of French cheeses would not be complete without Comté, another cheese looking great in our caves now. Comté is one of those more assertive cheeses that generally pairs better with white wines, the best one being an unusual varietal of the region – Savagnin. No two Comtés are the same; this is one of the great things about this magnificent cheese: each wheel is distinctive. The regulations for its production are strict, and strictly enforced. This is what differentiates them: plenty of land for the animals to graze upon, milk collected within a short distance from where the cheeses are produced and ripened, and no pasteurization equipment is permitted in the cheese-making plant – the fruitière – by law.
In case I don’t see you at Epcot this weekend maybe you can enjoy some Comté and several other lovely French cheeses here at the Center. My colleague Erin Hedley has just a few seats available in her class Saturday afternoon.
The Comté Cheese Association has invited me to come by for a visit. This will be my first visit to this land of cheese royalty so I am particularly excited; this mountainous region is home to heavenly cheese. The name is virtually synonymous with “fromage;” Comté is what many Frenchmen think of when they think of cheese. Were we that lucky!
Edward Behr, publisher of the excellent the Art of Eating called me down for not including Comté in Cheese, a Connoisseur’s Guide to the World’s Best. This was a gross oversight of course. Maybe I took Comté for granted; the flavors may be quite familiar if it is a cheese that has been widely imitated. Yet if you close your eyes and take in all that a morsel of Comté can deliver, those flavors and aromas can resonate distinctly, delicious all the way through to the “finish.” Each wheel is unique, which is part of the beauty of this cheese – it would be difficult to ignore the differences among wheels of Comté, some more subtle than others. These variations make it a little difficult to generalize about what kinds of wines work with Comté; then again it also makes it a little easier to recommend a wine: try any of your favorite wines and see what happens when you pair it with Comté.
I recall experiencing more successes with white wines, more than reds, with Comté. I believe this is due to the many flavor/aroma dimensions of Comté; elevated tannins in the red wines can be a bit fussy with all that complexity. The white wines can be a little more tolerant of those layers of flavor; the tannins do not get in the way.
Comté is used extensively in cooking, able to add a profound accent on many dishes. The cheese can be enjoyed on its own, which is the way I have had Comté most every time. I recall seeing an older woman walking up to a cheese stall in a market in Nice. The fromagère knew exactly what her customer wanted – 100 grams of a young Comté. Today, many cheese lovers have acquired a taste for the more aged versions; the younger cheeses may seem to lack that “wow” factor.
On another occasion I witnessed a couple of Bordeaux wine makers snacking on Comté and fresh baguette. They were not having a glass of their lovely red Bordeaux with the cheese and bread; these two young ladies were having a soft drink instead. I thought it would have been lovely to see how the cheese and wine paired, right there by the vineyard. Then again it was early afternoon.
The A.O.C. rules define Comté rather strictly; the production rules are some of the strictest ones of France. You might think that they would all taste the same. It is precisely those rules that help give wheels of Comté their uncompromised and rather individual signatures.
When we first contemplated the idea of pairing Scotch whisky and cheese we were optimistic that it might succeed, though I admit we had reservations. It was not some zany new idea that had never been experienced before; after all, when the purity of water available was questionable, Scotch would serve us well. Or adding a little Scotch to that water might kill off some of the pathogens.
Eating savory cheese elevates thirst. Be careful slaking thirst with Scotch. Know your capacity! However, if you have a hard time appreciating Scotch you may want to try a little artisan cheese alongside it. Cheese has a special way of softening the jolt.
In a recent Single & Blended Scotch with Cheese class, we were impressed with the pairings: not a bad match among the 28 combinations, and several of them were remarkably delicious. The quality of the whiskeys had something to with this of course, and the selection of cheeses had at least as much to do with the many good matches.
We were able to detect nuances in the cheeses by taking small sips with each of the whiskeys. Adding just a little water to each Scotch helped open up the flavors. It seemed that everyone in the class was in agreement about the relative successes, more so than in most wine or beer classes.
Conversely, the cheese standout partners for these various whiskeys were Royale and Sbrinz. These two cheeses have proven to be reliable partners for just about any beverage we have thrown their way, often yielding those elusive “marriages-made-in-heaven.”
The first time you try pairing Scotch with cheese you may miss some of the finer points of the exercise, especially if you guzzle the whisky. Having more than one Scotch helps to distinguish the cheeses one from another, just as having more than one cheese helps distinguish the whiskeys.