|We assembled our own "flight" of cheeses from merchants at the Reading Terminal Market|
To reproduce the visual and epicurean feast we enjoyed last month at Talula's Garden, we nipped into the Reading Terminal Market and interviewed the cheese merchants there; both Downtown Cheese and Salumeria were especially helpful.
We also loved the labelling at Fairfood Farmstand - you felt like you were on first name terms with the cow that made the cheese by the time you'd read the label.
|Blue Suede Moo Cheese from FairFoods|
Our own cheese plate featured, amongst others Cherry Glen Crottin; Uncle Joe's from Clover Creek Creamery; Bichrun Blue Raw Cow (these last two came from FairFood and have comprehensive 'tasting notes') and best of all a near liquid soft cheese called Delice de Bourgogne from Downtown Cheese. This cheese is quite soft straight from the fridge; imagine it when served at room temperature! It turned positively gloopy and was unanimously voted the star cheese on our cheese plate this weekend. Try it, do.
The following cheese and condiment pairings were suggested by Aimee Olexy, owner and Maitre d' at Talula's.
- Parmesan with olives (a dry, crumbly cheese works well paired with juicy olives).
- Gouda cheese, which is quite oily and rich, served with caramel provides an unexpected contrast.
- Cheddar for good reason is traditionally served with something tart like an apple slice or a quince paste (membrillo is the Spanish name for this conconction).
- A fresh local (PA) farm cheese like ricotta or mozzarella is lifted to even greater heights by the addition of sweet - now in season - cherry tomatoes.
|Rhubarb compote, a wonderful flavor foil to cheese, and it beautifies the presentation with its gorgeous color.|
|Check out the olives at Salumeria. Ummm.|
So what's your crowd-pleasing combo?