cheese_mistress (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} cheese_mistress) wrote,@ 2006-07-11 11:55:00 |
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NYC
I'm up here in NYC at the Fancy Food Show. I have had some trouble with the internet, but many many wonderful cheeses to write about! And some wine here and there.
So far, I have been very excited about an aged sheep's milk cheese with truffles called La Rustichella ai Tartufi (I think). It's from Italy. I don't know where. Probably the north. It's a very new product at Atalanta. It looks like a small Parmigiano Reggiano, but with veins of black truffles and some pockets where the truffles actually ooze out. Also exciting at the Atalanta table was a cheese called Ciok that has been ripened in grape musts. I got to talk to the cheesemaker at Il Forteto in Tuscany.
I also got to go to a Crystal reception, huge importer outside of Boston. THey had a fantastic Burrata at their booth plus a huge cheese layout at their reception.
Ike from Grapevine Market in Austin (http://www.grapevinemarket.com) is at the show and we hung out for a bit.
I had a great Azeitao at the Crystal booth. I also got to talk to Giovanni Fiori, author of a book only in Italian called I Formaggi Italiani. He is with Guffanti.
European Imports had a nice booth/neighborhood/cafe staked out. I got to try some fantastic French cheeses and fun Australian pasta.
I met the people from Murray's cheese last night and Ideal cheese. I am going to visit those shops tomorrow once this show is over.
I also got to go to Picholine and see Max McCalman. He is the cheese guru at the restaurant. He pushes a strong-smelling cheese cart around and serves up cheese plates, along with aging the cheeses at their cheese center. I don't have time to write about all these interesting cheese people I've met, but maybe later.
Cheeseland booth -- wonderful new sheep's milk called Ewephoria.
Lots of Italian being spoken here.
OK, that's it for now. More entries to come.
The Cheese Mistress
http://www.cheesemistress.com
I'm up here in NYC at the Fancy Food Show. I have had some trouble with the internet, but many many wonderful cheeses to write about! And some wine here and there.
So far, I have been very excited about an aged sheep's milk cheese with truffles called La Rustichella ai Tartufi (I think). It's from Italy. I don't know where. Probably the north. It's a very new product at Atalanta. It looks like a small Parmigiano Reggiano, but with veins of black truffles and some pockets where the truffles actually ooze out. Also exciting at the Atalanta table was a cheese called Ciok that has been ripened in grape musts. I got to talk to the cheesemaker at Il Forteto in Tuscany.
I also got to go to a Crystal reception, huge importer outside of Boston. THey had a fantastic Burrata at their booth plus a huge cheese layout at their reception.
Ike from Grapevine Market in Austin (http://www.grapevinemarket.com) is at the show and we hung out for a bit.
I had a great Azeitao at the Crystal booth. I also got to talk to Giovanni Fiori, author of a book only in Italian called I Formaggi Italiani. He is with Guffanti.
European Imports had a nice booth/neighborhood/cafe staked out. I got to try some fantastic French cheeses and fun Australian pasta.
I met the people from Murray's cheese last night and Ideal cheese. I am going to visit those shops tomorrow once this show is over.
I also got to go to Picholine and see Max McCalman. He is the cheese guru at the restaurant. He pushes a strong-smelling cheese cart around and serves up cheese plates, along with aging the cheeses at their cheese center. I don't have time to write about all these interesting cheese people I've met, but maybe later.
Cheeseland booth -- wonderful new sheep's milk called Ewephoria.
Lots of Italian being spoken here.
OK, that's it for now. More entries to come.
The Cheese Mistress
http://www.cheesemistress.com
