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Say Cheese! Laura Werlin's Cheese Essentials

partysugar — Thu, 26 Mar 2009 03:30:10 -0700

Last weekend while Yum was eating her way through the Chocolate Salon, I was busy sampling cheese at the Artisan Cheese Festival in Petaluma, CA. I attended a seminar, Cheese Essentials, hosted by Laura Werlin, one of America's most prominent cheese authorities. According to Werlin, if you can understand the basic characteristics of the eight types of cheese, you'll be able to easily navigate any cheese shop. Generally speaking, soft cheese is mild and hard cheese is more complex and flavorful. To learn Laura's eight styles of cheese, start clicking.

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Laura Werlin on Pairing Cheese and Wine

YumSugar — Tue, 24 Jun 2008 10:15:50 -0700

One of my favorite classes during the Food and Wine Classic in Aspen, was Laura Werlin's American Raw Milk Cheese seminar. Laura is one of America's foremost cheese experts and an awarding-winning author. Upon arrival, I was greeted with a plate of cheese and three wines (a white, red, and dessert). Laura walked us through each cheese and wine pairing while giving the rundown on what we were tasting. She also provided some interesting cheese tips. To see her tips for pairing wines and cheese and to learn more about cheese in general, read more.

When pairing wines with cheese, taste the wine first. The flavor of the cheese affects the wine's flavor more than the wine affects the cheese.

Cheese kills off the fruit flavors in wine and brings out the tannins making it harder to perfectly pair red wines with cheeses.
Candied walnuts are served with cheese and red wines because they help bridge the gap between the cheese and the tannins in red wine.
Blue cheese is especially difficult to pair with red wine. Instead match a good blue cheese with a dessert wine.
The crystals in aged cheeses are called tyrosine. They're the deposits left behind as protein breaks down.
When cheese is left out for a while the butter fat separates from the cheese causing the cheese to appear as if it were sweating.
Different types of cows make different kinds of cheese. Sometimes one can taste the different grasses in the cheeses as well.
Raw milk cheese is cheese made with unpasteurized milk. They are legal in the US, but only if they have been aged for 60 days or more. This includes imported cheese.

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Laura Werlin Says Cheese

YumSugar — Sun, 22 Jun 2008 22:44:03 -0700

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Yummy Links: From Julia Child to Grilled Cheese

partysugar — Tue, 21 Jul 2009 07:50:19 -0700

Julia Child was not impressed with Julie Powell's blog. - Eat Me Daily
The Oscar Mayer Weinermobile has crashed into a home in Wisconsin. - The Feedbag
Learn how to become a regular. - Grub Street
Former New York Times Magazine food editor Amanda Hesser is launching a new food website. - Serious Eats
Ten tips for taking food outside. - Bon Appétit
A man in Long Island has found the recipe to KFC's secret 11 herbs and spices mix. - NY Post
Tips for making the perfect grilled cheese Laura Werlin style. - Chow

YumSugar's Top 10 Things Found in Aspen

YumSugar — Mon, 23 Jun 2008 10:15:15 -0700

During the three days PartySugar and I spent at this year's Food and Wine Classic, we came across a lot of amazing and tasty things. From pork to peas, we were treated to some of the best food from some of the most amazing chefs on the planet. It was a difficult task, but I've rounded up my top 10 favorite things. Read them below and then be sure to click through for all the pictures.

David Chang's Pork Party (specifically the pork buns)
We were lucky enough to attend the David Chang and friends after-party on Saturday night. The highlight was chowing down on his pork buns and wraps, and then learning that there was also crab and whole roasted piglets.
Ming Tsai with tofu on his face
During his cooking demonstration, Ming got a piece of tofu on his face. When he looked at the mirror (which was facing the crowd) he said, "I can't see it, all I see is white people."
Jose Andres cooking with his 9-year-old daughter Carlota
He has such a great personality and is so much fun to watch. Having his daughter help on stage made it even more fun.
Jeremy Fox's Best New Chef dish
I was a bit dubious about the Best New Chef's pea, mint, white chocolate, and macadamia nut concoction, but it was so delicious! I couldn't stop eating them, PartySugar practically had to pull me away from the the table.

To discover what else made my list, plus a gallery of images, just read more.

The gorgeous weather and scenery
I had never been to Aspen before, and what you hear is true. It is absolutely gorgeous there.
The Puerto Rican pig party during the tasting
On the last day of the event, the Puerto Rico booth celebrated by bringing in an entire pig on a spit. They also brought their own traditional band, creating a dance party right in the center of the tent.
Laura Werlin's Raw Cheese class
I had the opportunity to take a class with cheese guru Laura Werlin. At 11 a.m. I already had eight amazing cheeses and three glasses of wine.
Talking to Wylie Dufresne about pork
At the David Chang party, Chef Dufresne was serving up roasted pork. I wanted to shake his hand, but it was dripping with pork fat.
The banter between Tom and Padma
Tom and Padma held a cooking demonstration where they each cooked dishes, and bickered like old pals. At one point Padma even referred to Tom as her TV husband.
Iron Chef Masaharu Morimoto walking around with a humongous fish slung over his shoulder.
The picture pretty much says it all.

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Say Cheese! On Pairing Cheese With Wine

partysugar — Thu, 02 Apr 2009 10:15:39 -0700

There was one thing I learned at the Artisan Cheese Festival that changed my life. No joke! Normally when I think of pairing wine and cheese I choose a red wine.

However, after tasting over 30 types of cheese paired with both red and white wine, I have to agree with cheese expert Laura Werlin: in general, cheese pairs better with white wine than it does red wine.

Why? Simply put, cheese affects the taste of the wine more than the wine affects the taste of the cheese. A bold, highly tannic red wine cancels out the flavor of most cheese and leaves a soapy taste in the mouth. On the other hand, the buttery richness of cheese is complemented by a creamy Chardonnay or acidic Sauvginon Blanc.

Especially if there is a dominant characteristic in the wine - too much oak, extremely high alcohol content, etc. - it won't pair well with cheese. To truly understand the difference, I highly suggest you perform your own cheese and wine tasting. To learn how read more.

Select several different types of cheese from a variety of cheese families. Brie, cheddar, Pecorino Romano, and Stilton would be a nice group for the tasting.
Pour two glasses of wine. A red (easy-drinking Pinot Noir) and a white (unoaked Chardonnay).
Take a bite of cheese and a sip of white wine.
Take a bite of the same cheese and a sip of red wine.
Think about how they taste together. Which one tastes better?

Let me know how your tasting goes and if you agree that cheese does in fact taste better with white wine!

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A Closer Look at the Artisan Cheese Festival

partysugar — Mon, 30 Mar 2009 03:30:42 -0700

While my favorite seminar was Cheese Essentials hosted by Laura Werlin, there were plenty of other fabulous things to savor at the Artisan Cheese Festival. The ladies of Cowgirl Creamery talked about how the environment and animal raising practices affect a cheese's flavor. Sommelier Christie Dufault discussed the best ways to pair cheese with wine. Then, there was the cheese! Over thirty cheesemakers participated in the grand tasting making for a weekend that was creamy, salty, tangy, and purely delicious.

Words can't describe how wonderful this event was, so check out all my pictures! For the large gallery of the festival, read more.

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