All of the cheeses we sampled at Casellula last night were excellent – seriously, you must go to this place if you live in the area (Midtown West) – but I need you to try the one pictured above, second from bottom. Called Twig Farm Soft Wheel, it’s a creamy raw goat/cow cheese from Vermont with a washed rind, and is beyond delicious. Sharp, complex, and completely addictive, it was served alongside mini coconut macaroons, which may have been the most extraordinary pairing I’ve ever tried (Dad agreed, and he’s not nearly as dramatic as I am).
The close runner-up: Tete de Moine (above center), a raw cow’s milk cheese from Switzerland that was dark, nutty…almost meaty. I suspect that it was served shaved into that neat-looking flower shape because it’s such a dense, sexy cheese that it benefits from the addition of a little airiness. I’d skip the honey whiskey mustard accompaniment, because this is a cheese that can – and should – stand on its own.
Remaining cheeses sampled, top to bottom:
– Grevenbroecker (pasteurized cow cheese from Belgium; spicy and beautifully veined) paired with red wine cherries
– Noord Hollander (pasteurized cow Gouda from the Netherlands; sharp and butterscotch-y) paired with macadamia brittle
– Blue Ledge Farm Lake’s Edge (pasteurized goat cheese from Vermont; chalky and way stronger than expected in an excellent way) paired with spicy red pepper jelly
P.S. Go HERE to watch a BetterTV segment we shot at the restaurant (including some fun recipes).
P.P.S. Now I’m hungry. Want cheese!
