I moved into a new neighborhood early summer and this is just around the corner from me. When I got inside I fell in love with it and I know you will, too. It serves all kinds of boutique California wines that you can only find and taste here. I'm also a bookworm ad this place is a perfect hideout for me - the original building was a part of LA library long time ago). No wonder I felt at home right away, and I'm so happy that this in now in my neighborhood!
And sorry this is rather a short notice, but they will have a wine and cheese pairing this Wednesday night featuring 5 cheeses and 8-10 wines. Past pairing events included some of the following cheeses from Andrew's Cheese Shop in Santa Monica, selected by Hilary, the cheese mongress who knows everything about cheese!)
Langres, France – Cow
From the Champagne region in France, this mildly pungent washed rind cheese is best when dipped in Champagne. This cheese tastes buttery, feels cakey, and has a slight sour milk flavor to it.
Leon, Spain – Farmstead Goat
Created from a single herd of goats in Spain, this velvety, tangy goat cheese comes in brick-like wheels with a rind resembling the bark of birch tree. Balanced, lemony and grassy.
Switzerland – Raw Cow/ Goat
Usually Alpine Swiss style cheeses are made solely from cow’s milk, but this has a bit of goat’s milk added to it, creating a creamy nutty, woodsy, mushroomy taste with slight tang at the end.
5 Spoke Creamery – Port Chester, New York – Raw Cow
Cave-aged for two years, this cheese exhibits aromas of brown butter and toasted nuts. Reminiscent of cheddar and gruyere, this cheese is made on an Amish farm in Pennsylvania, taken back to New York and aged with limited air exposure creating a very complex taste with a fun crunch.
Andante Dairy – Petaluma, California – Goat
Fashioned after cheeses from the Pyrenees Region in France, the cheesemaker, Soyoung Scalan uses goats milk instead of the traditional sheep’s milk. Firm texture, tangy, earthy, and a bit salty.
L’AMI DU CHAMBERTIN
Burgundy, France – Cow
Invented in the 1950s, this cheese was created to compliment the wine Gevrey Chambertin from the same region. Washed with Marc de Bourgogne, this cheese gives off hints of peanuts, bacon, and butter. Known as Epoisses’ older, bigger, meaner brother
BIG WOODS BLUE
Shepherd’s Way Farms – Nerstrand, Minnesota – Sheep
Named one of the best blues in the country, Big Woods Blue is spicy, peppery, and delivers a slightly sweet creaminess created from the sheep’s milk.
L’Etivaz, Switzerland – Raw Cow
Very similar to Gruyere, L’Etivaz is named after the village in which it was created during the 1930s. Slightly stinky on the nose, yet fruity and nutty on the tongue. Not as sharp as Gruyere, but it’s what Gruyere used to taste like 100 years ago.
Emilia Romagna, Italy – Raw Cow
Hailed the “King of Cheeses”, Parmigiano Reggiano is always under pressure to become more and more industrialized like it’s ugly stepsister “Parmesan”. With notes of fresh grass, butter, and pineapple, this cheese is crackly, crunchy, and creamy all at the same time.
NOORD HOLLANDER 4 YEAR AGED GOUDA
North Holland – Cow
The first mention of Gouda cheese dates back to 1140. “Gouda” accounts for 50-60% of the world’s cheese consumption, mainly because it is not name-protected. Intense butterscotch, caramel flavors come through the crunchy texture. I call this “cheese candy”.
HOOK’S 12 YEAR OLD CHEDDAR
Mineral Point, Wisconsin – Cow
Produced in forty-pound blocks and aged in vacuum-sealed plastic bags, these blocks of American Cheddar cheese never develop a rind. Tony and Julie Hook have been making cheese since 1970 and age this sharp cheddar in a small cave. I call this a “two-mile cheese” because after you try it, you can still taste this sharp cheddar two miles down the road.
CAVE AGED MARISA
Carr Valley Dairy – LaValle, Wisconsin – Sheep
Salty and sweet with a defined hazelnut and brown butter notes, this cheese is award winning in America. Known as one of America’s Cheese Superstars, Sid Cook named this cheese after his daughter, Marisa.
Somerset, England – Farmstead Raw Cow
With only 12 wheels of cheese made a day, this traditionally wrapped English cheddar is made in 56 pound wheels. It’s sharp and delivers all the elements that an English Farmhouse cheddar should."
To attend, please RSVP with $35 prepayment by Paypal.
Hope to see you soon!