Serve a Super Bowl Cheese Platter

It's that time of the year again for the Super Bowl-where you can eat to your heart's content and oh, watch the big game. Let's be honest here, I'm excited for the food. I enjoy the bar fare that's typically served on Super Bowl Sunday; however, I like switching things up by serving a cheese platter. I conceptualized a Seattle Seahawks platter made up of cheeses of the Pacific Northwest: Rogue Creamery's Oregonzola and Washington's Beecher's Flagship (also mentioned here). I've added Wisconsin's Sartori Espresso BellaVitano to represent the coffee city of Seattle.

The sweet and earthy black truffle honey is the perfect complement to the deep flavors of Espresso BellaVitano and the sharpness of Oregonzola and Beecher's Flagship. Columbus salami adds a meaty, savory element to the platter, and the walnut bread is that necessary nutty component that brings it all together. Touch down.

Photography Credits: Seattle Seahawks cheese board via Bed Bath and Beyond, Beecher's Flagship, Sartori, Oregonzola via Amazon, truffle honey via Dean & Deluca, Columbus sausage via Amazon, walnut bread via Boudin

A Must-Try Cheese: Point Reyes Original Blue

Northern California is home to lush farmlands and happy cows (just like in the commercials). These cows produce quality milk which translates to tasty cheese. Point Reyes Original Blue is the epitome of a great California cheese. It's unsurpassed flavor and quality has earned it major bragging rights. Original Blue won Best Cheese/Dairy Product at the 2011 Fancy Food Show.

It's aged for 5 months and has a delectable creamy texture, buttermilk tang and medium blue flavor. Serve as a savory dessert course drizzled with honey (I love Savannah Bee Company's cheese honey ) and crunchy pecans. Pair it with a divine dessert wine that's sweet and viscous like Sauternes . Its orange blossom notes makes a pleasing pairing that sings with the floral honey while balancing the slight piquancy of Original Blue.  

*Point Original Blue is a gluten-free cheese.

photography credits: point reyes original blue via point reyes farmstead, cheese honey via savannah bee company, pecans via we go nuts, sauternes wine via wine library 

Ice Cream and Sorbet Pairing

Hey guys! Sorry, I've been on a blog hiatus. I'm back and more than ready to blog! Today I bring you an unconventional pairing: ice cream & sorbet. This idea brewed up in my head when I came across Salt and Straw's pear blue cheese ice cream and Jeni's Riesling poached pear sorbet. The sharp flavor profile of the blue cheese ice cream would complement the sweet, palate cleansing pear sorbet so nicely. It's the juxtaposition of flavors that would make this a delicious pairing. Add some walnuts and you have yourself a sweeet dessert.

Beginner Blues

The blue category of cheeses are often known for its bold flavor and pungent aroma. Although very delicious, it's piquant taste can be overwhelming for some. Note that not all blues are strong and spicy!  Start with mild blues and begin to train your palate for the sharper tasting ones. I've lined up my top beginner cheeses that may have your taste buds pleasantly surprised.

Cambozola by Champignon 

This is one of my favorite cheeses from Germany. A delicious product of camembert and gorgonzola (hence the name).  The mushroom aroma and earthiness of camembert balances out the blue cheese veins. It's a buttery triple creme, perfect for spreading on warm crusty bread.

Black Label Cambozola by Champignon  

The longer ripening time enhances the taste and texture, allowing for a full-flavored cheese. Camembert and gorgonzola flavor profiles are seamless. A must-try.

Dolcelatte also called Gorgonzola Dolce

A young, sweet gorgonzola that has only been aged for 3 months. The paste is delicate, light, and just DELICIOUS.  The natural sweetness of the cheese is a nice counterpart to the blue. The blue is a bit more pronounced than the other cheeses I have discussed. It's a perfect dessert cheese. Serve with Moscato d' Asti , an italian sparkling white wine or Port. 

Saga's Blue Brie

A delightful triple creme brie with a a kick of blue. Creamy, with the base of a subtle brie. Overall, pretty mild.

*TIP: If you're into blues that aren't too assertive, go for the italian version, gorgonzola. It's made with 

penicillin glaucum, a milder blue mold than penicillin roqueforti (found in Roquefort).


images via: 1 , 2 , 3 , 4