Tonight was a tasting session of the cheese from Italy. I attended with Sue.
Kathryn made a point of selecting cheeses that weren’t the obvious Italian ones, like parmigiano and the like. She focused on the regions around Piedmont.
Starting at 12:00 on the plate, and moving clockwise:
* La Tur – Cow, goat and sheep’s milk, from Piedmont, aged 2-4 weeks.
* Quadrello di Bufala – water buffalo’s milk, from Lombardy, aged 3-4 months.
* Salva Cremasco – cow’s milk, from Lombardy, aged 3-4 months. The name means “save cream” and there are varying theories to what this means. This cheese is made from the milk skimmed of cream, so the cream is saved for other purposes. It could simply be the definition of cheese – a way of preserving dairy. Duh. Who knows. Anyway.
* Piave – cow’s milk, from Veneto, aged 12-14 months.
* Verzin di Capra – goat’s milk, from southwest Piedmont, aged 3-4 months.
The wine of the night was Palmina Dolcetto, which I skipped. Lightweight.
Event note: it had been a long time since I’d attended one of the tastings. When the shop first opened I went to nearly every one. I recall that there was more time to talk amongst ourselves to compare notes about each cheese. Over time, this has gone away and Kathryn does nearly all the talking. I suspect this is because people don’t know what to say and everyone just looks to Kathryn for guidance. I wish we could talk more. I understand I’m probably in the minority here. Still, it’s an enjoyable evening and quite educational on cheese, which we, as podunk uneducated people who think cheddar cheese is bright orange and the rest only belongs on pizza, can use a little more enlightenment.