I attended a pretty epic cheese party last night. Perhaps the most cheese I'd consumed in a single period of time since the beer and cheese pairing I attended at the Antonelli's Cheese House for this article I wrote for Edible Austin.
Of course, I stopped by Antonelli's on my way to Ayla's cheese pairing party. After MUCH sampling, I decided on Tomme de Chevre and Tomme Crayeuse. Both delicious-- the Crayeuse is a raw cow's milk with an earthy, mushroom quality to it and the Chevre is a washed rind goat with just the right amount of tang. Both went well with all the red wines on the table.
My other two favorites had to be the Espresso BellaVitano our hostess Ayla provided (it tasted much like Parrano rubbed with finely ground espresso) and the Sottocenere al tartufo-- buttery goodness filled with decadent truffles and aged in an ash rind!
And, like any good wine pairing, we then had a James Bond puppet show as we slipped slowly into cheese comas.