Formaggio - A Few of Our Favorite Things

I've learned so much about awesome food by going to Formaggio classes, so when I saw that they were offering a class about their favorite foods, I knew I had to go. This past Tuesday I learned all about cheese, charcuterie, and wine pairing.




The first two pairings were made with goat's milk and went with a 2012 Schwarzbock Grüner Veltliner from Niederosterreich, Austria. The first pairing was Lachsschinkin from Bavaria, Germany, with Monterey fresh chèvre from Monterey, MA, and Gravenstein apple butter. Lachsschinkin means salmon ham, and this ham really did taste like salmon; it was pretty amazing. The second pairing was pork rillettes, house made at Formaggio Kitchen, with Pantaleo and mountain honey from Sardinia, Italy. 




The next two pairings were both made with cow's milk and were paired with a 2012 Domaine Pichot Vouvray from Val de Loire, France. I adore Vouvray, and Adam was kind enough to be generous with his pour. The wine went so well with the food. We started this course with 18-month Prosciutto di Parma from Emilio-Romagna, Italy, and Fontal Fontegeddia d'Aosta from Aosta, Italy, and Mostarda Mediterraneo. This was followed by Formaggio's own house made rabbit pâté, served with Spring Brook Tarentaise Reserve from Reading, VT, and Moutarde à l'Ancienne.




Formaggio Kitchen's house made duck pastrami was up next, with Brebis du Haut Bearn Fermier, a sheep's milk cheese from Pyrénées, France, and Confiture des Cerises Noires au Pimente d'Espelette. The duck went very well with the wine, 2012 Netzl Zweigelt from Carnuntum, Austria. This wine was also paired with the next serving: Speck from Alto Adige, Italy, Parmigiano-Reggiano Classico, a cow's milk cheese from Emilia-Romagna, Italy, and Composta di Ciliege. 




The final wine of the evening was 2011 Domaine les Fouques Cuvée de l'Aubigue from Provence, France, and it was a great match for the final two sheep's milk cheeses. Pecorino Gran Sasso from Abruzzo, Italy, was served with Cinghiale, wild boar sausage from Richmond, VA, and Guinelle Lalie. Lomo Serrano, sliced so thinly and from La Mancha, Spain, was served with Manchego Semi-Curado, also from La Mancha, Spain, and membrillo. So many delicious foods to enjoy; I completely understand why these would be a few of Formaggio's favorite things.

Comments

Popular Posts