I took these fabulous photos (just try getting cheese to say "cheese!") at the legendary Murray's Cheese Shop in New York City this Summer - it was heavenly! If you are also a fan of wine and cheese, I invite you to join me Thursday, September 23rd for an "Homage to Fromage" at the Museum of Art Ft. Lauderdale hosted by yours truly and the fabulous Chef John Paul of John Paul Custom Cuisine. After a successful Summer Wine & Food Tasting Series, we have been asked to continue our monthly food and wine tastings year round! This month's event will feature wines paired with a variety of cheese based hors d'oeuvres just in time for the Fall season. Tickets are $30 and include the "Homage to Fromage" Wine & Food Tasting as well as entry to the current Museum exhibition. Please click here for more information or to purchase your ticket - we look forward to seeing you there!
As you probably know, "Savor the Moment" is a fabulous reference for all things culinary and includes great information on cheese as well. I have included this section for all you fabulous fromage lovers here:
"Brie and Camembert are creamy French cheeses with a soft rind made from cows' milk. They are wonderful when melted. Camembert has more kick than Brie.
Feta is a crumbly Greek cheese made from goat's milk. It adds a great salty touch to salads. Gorgonzola is a semi-soft Italian bleu cheese made from cows' milk. It is great melted on bread or crumbled on a salad.
Montrachet is a French cheese made from goats' milk. It is best when young and fresh.
Monterey Jack is a mild semi-soft American cheese made from cows' milk. It is a must for nachos.
Roquefort is a French Bleu cheese made from sheep's milk. It is great for salads.
Cheshire is an English cheese made from cows' milk. It is an elegant relative of cheddar.
Parmigiano-Reggiano is an Italian cheese made from cows' milk. It is a must with pasta and is great eaten on its own, too.
Stilton is the sophisticated version of bleu cheese made from cows' milk. It is best eaten with a full-bodied red wine or Port, and fresh fruit."
What is YOUR favorite cheese? Do share!