Nobody likes to look a fool and especially when you are in front of family and friends. So, can you look at a cheese plate and know whether that is a stinky muenster from France or a milder domestic muenster? Will a block of low fat mozzarella have the same taste and texture of fresh mozzarella in a caprese salad? Should you serve on the side of your dessert a scoop of ricotta or mascarpone? Or do you want to pair your crackers and fruit with an Italian or Swedish Fontina? Thankfully Heidi, the Co-op's cheese expert was there to help us see, smell and taste the difference so we can enjoy our cheese the way it was made to be enjoyed.
First up Heidi asked us to try the mozzarella's. I had enjoyed the fresh Maplebrook Mozzarella's before and I found this easy to tell the difference. of course the fresh is going to be what you want to serve in your caprese salad. The low fat is firmer and has very little flavor. The fresh mozzarella is soft, melt in your mouth with a salty finish, perfect with basil, tomatoes, a drizzle of extra virgin olive oil and a shake of salt and freshly cracker pepper.
Next we tried the mascarpone and ricotta. I am sure you will be able to tell the difference visually but what would you serve with a pastry dessert? I personally think the mascarpone is smoother and more buttery. A dollop of that on my cherry turnover would definitely go well or use in a cheesecake recipe, yum! The ricotta is a little grainer and lower fat. You really can substitute one for the other, but it doesn't have that rich creaminess like the mascarpone. The ricotta also has a higher moisture content, so if you were to use it in pastries it might not hold together as well.
Get ready to hold your nose if you want to try a French muenster! Definitely not what I was expecting after having tried domestic munster cheese here in the US. It is rather mild when you are talking about stinky cheeses, so a great introduction for enjoying something different. The texture was soft with a nice bloomy rind and the taste was amazing, but I don't think I would want to talk to someone afterwards, pee-yew! The domestic munster was very mild and firm with the tell-tale orange exterior. Beware if you see a French muenster on a cheese plate, make sure you have something to wash it down with after you enjoy.
Lastly we tried an Italian and Swedish fontina. While they both have mild nutty flavors the Swedish fontina is aged a little longer creating a firmer more earthy flavor. I think I preferred the Italian fontina for a cracker plate with freshly sliced peaches and a glass of Riesling. But don't take my word for it, try them!
During our cheese tasting class, Tracey was pouring us samples of Gen5 wines, the Co-op Wines of the Month (April 2015). We started off with a glass of the Chardonnay that I thought went well with the mozzarellas. Slightly chilled, this is a great Spring wine to break out with friends. Next we tried the Old Vine Zinfandel with the mascarpone and ricotta. This was an interesting combination. With each sip and taste of cheese the flavor would evolve on your tongue. It was like I was drinking two different glasses of wine depending on the lingering taste from the cheese in my mouth, quite enjoyable. Next Tracey poured the Cabernet Sauvignon, a stable for any wine rack. The fruity flavor will make any guest feel welcome in your home. Then lastly as a treat Tracey poured us a glass of Love, Oregon Riesling. A higher end bottle to impress the wine aficionado in your life, grab a bottle next time you need a host gift, they will know you mean it.
If you would like to join us next time, topic to be determined, register online before it sells out! Click here!
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