A few days ago, we were talking to our friends, Matt and Keri Nurge, of Red Rabbit Kitchen and Bar (go there, it's awesome). We were discussing our new cheese venture and they were raving about this truffled Pecorino. So, we sought it out and gave it a go, and I'm so glad we did. What's not to like with this bold and pungent sheep's milk cheese? Just the look of this cheese is striking, bone colored with veins of black truffle paste running through its center. The taste is even better. Strong, aromatic and just the right amount of dry crumbliness. The flavor is heavy with truffle and finishes with a nice peppery bite that lingers. We did some research and found that most truffle cheeses have the truffle added while the cheese is still in its baby stage. This Pecorino is allowed to mature a bit, settle, develop its own flavors, then the truffle paste is added by injecting it into the already maturing cheese. That is what creates the rivers of truffle and the distinct flavors of the cheese and the truffle separately but working together.
How to eat:
It's great on it's own but a bit strong and crumbly without a vessel to eat with it. We had it with the Cranberry Hazelnut flavor of Raincoast Crisps. The sweetness of the cracker really balanced out the strong flavor of the cheese. While researching we read that in Italy, they like to enjoy this cheese alongside salami and prosciutto or drizzled with honey.
Pairing:
Any fruit accompaniment would play nicely, fresh fruit, jam or a compote. It is also recommended to pair it with a strong red wine like a Chianti. Shaun and I thought it would be nice with a rich, creamy, Belgian beer as well, although we have not tried that pairing just yet.
Where to buy:
We purchased this at Taylor's Market (yeah, we go there often) for $9.84 for 6.8 oz. but there are a few places online. igourmet.com has it at $15.99 for 8 oz, or for those in the UK, georgemewescheese.co.uk has it in various quantities.
No comments:
Post a Comment