Posts Filed Under The ‘Epcot Food & Wine Festival’ Category

Thursday, November 7th, 2013

The Mediterranean Sun

photo 1 e1383866904359 The Mediterranean Sun

Just got my cholesterol levels checked. HDL 106, LDL 51. Great genes, certainly, yet all the cheese I am consuming does not appear to be hurting. The Mediterranean diet that I prefer may help: more fresh fruits and vegetables, fish and olive oil, cheese (definitely) and less red meat. We often hear about that Mediterranean diet but somehow cheese is not usually mentioned as one of its parts.

Cheese most certainly is a part of that “diet.” The highest per capita cheese consumption occurs all around the Mediterranean and on many islands within. We tend to try to bring it down to one or two things, like fish and red wine, and the same holds true with explanations why certain nutrients, like vitamin C, accomplish their stated claims. Most nutritionists recognize that many players are involved in the success of the Med diet.

The 2013 Epcot Food and Wine Festival ends this weekend and our cheese series closes with a Mediterranean theme, which of course means there will be some goat and sheep milk cheeses, as well as one cow cheese, all of them from within and around that wonderful sea.

Just wanted to make sure we got a full complement of those delicious nutrients.

A part of what makes that “diet” succeed is the pace at which one enjoys the foods and wines. The pace in central Florida is a bit slower than the one here in New York, though not as slow as the Mediterranean. This weekend is not going to be that slow however. The Epcot festival’s Saturday morning cheese and wine tasting will be sandwiched between a pairing session Friday night at Orlando’s La Femme de Fromage and an early afternoon Flying Fish Café luncheon, complete with its own cheese course.

This time of year the Mediterranean sounds wonderful – the thoughts of warmer, sunnier climes replete with Mediterranean cheeses and wines. So if you’re not headed that way, or to central Florida either, we have a couple of classes planned for you: Italian Cheese and Wine this Saturday, and French Cheese and Wine on Sunday, the 17th. Both classes will be held at Alison Eighteen, 3:00-5:00.

- Max McCalman

Tuesday, October 8th, 2013

October Fest at Epcot

maxepcot 1 e1381258741746 October Fest at Epcot

Epcot is celebrating its eighteenth annual Food & Wine Festival this year and we are proud to have been a part of this gourmet celebration since 1998. Each year we have presented seminars every weekend, each session highlighting the cheeses and wines of a country: France, Italy, Spain and the United States. A couple of years ago we added a few other themes to the Saturday morning events so that we could include other countries known less for their wines but held in high regard for cheese, such as Switzerland, England, Holland and others. We also wanted to expand the options so that guests would keep coming back for more.

We have long witnessed the growing popularity of cheese and wine in the United States, and more recently, the fast-growing popularity of craft beers. We debated the idea of switching one of the seven Saturday sessions from wine and cheese to beer and cheese. This year we finally made the leap and judging from the way last weekend’s session was received, the craft beer week will be around for quite awhile. And if it was going to be our first beer week, why not make it in October, especially if it’s early October in central Florida, temperatures outside reaching the mid-80’s?

As is often the case, the beers paired very well with all the cheeses. This is usually the case with wines as well but a good beer is almost a “given” when paired with a good cheese.

Why so few mismatches with beer?

There are a couple reasons why beers rarely miss with cheese. Most beers are a little less acid than most wines; this gives beers better pH harmony with cheeses. Cheeses are also a little acid, but not nearly as acid as most wines. Beers also lack the astringency that red wines possess – the tannin factor that can disrupt what might have been a good match with a cheese. Beers also have their effervescence that refreshes the palate when cheese is in the mix. Those bubbles lift up the butterfats, swirl them around, and the gentle acidity breaks them down delightfully.

All this is not to discount the “size” consideration, as in the overall flavor profile of a cheese or beer. The lighter flavored cheeses paired better with the lighter beer, while the bigger flavored cheeses paired better with the bigger beer.

Like the CheeseClock™ indicates, the bigger the cheese, the bigger the beer should be.

- Max McCalman