They say culture is good for you. And in the world of cheese, this couldn’t ring more true. This week, for your sensory and gustatory enjoyment, Saxelby Cheesemongers has distilled culture down three ways: for your eyes, for your ears, and last but not least, for your mouth! Read on and see which dose’ll do ya.
First things first. This Wednesday, at Pasanella and Sons, join Saxelby Cheesemongers for a tasting featuring old world wines paired with Yankee cheeses that take their inspiration from those same famed wine making regions. Which American triple creme would find itself at home in the Champagne region? Which stinky square is redolent of the Piedmont? What do the Loire Valley and the Champlain Valley have in common? For answers to these questions and many more, come on down to the seaport for some schooling on wine and cheese culture.
Old World Wines and Yankee Cheese at Pasanella and Sons
Wednesday, July 14th 7:00-9:00 pm
for tickets ($45) visit pasanellaandsons.com
Now for your audio visual dose of culture. Yesterday on Cutting the Curd, I interviewed Kate Arding, British cheese maven moved stateside, and one of the primal forces behind ‘Culture’ magazine. Kate and I dished about the culture of the cheese business, and how she got her serendipitous start in the world of curds and whey. From Neal’s Yard Dairy to Cowgirls in Tomales Bay to the first magazine devoted entirely to cheese, Kate spins a most fascinating yarn. If you’ve never checked out this fantastic publication, don’t miss another minute! Visit ‘Culture‘ on Facebook and see what’s fermenting.
‘Till next week, eat, drink, smell, (listen to?) cheese, and be merry!