From bone-dry to caramel-sweet, Spanish sherries have briny and yeasty characteristics that notoriously complement the nutty notes present in cheese. Kerin Auth, NYC’s resident Spanish wine guru, will guide us through these flavorful and fortified wines, while a Murray’s Cheese expert will reinforce why the attributes of oxidized, funky sherries - whether it is the dry, crisp manzanillas to enhance soft, fresh goat cheese or the more assertive oloroso to stand up to those pungent washed-rind cheeses and biting blues - pair perfectly with cheese.
One of our customers sent in this picture of the pasta he made this weekend. In Italy, it is common to hollow out a wheel of Parm and toss just-cooked pasta in the “cheese bowl”. For the home cook, a wheel of Piave is much more manageable. #Yum