JANUARY 2023 CHEESE CLUB

 
 

 WINE CLUB | CHEESE CLUB

ALL CLUB MEMBERS GET TO ENJOY THESE 3 CHEESES:

Ragusano DOP | Sicily, Italy

Raw cow’s milk
First in our lineup is this stretched curd cheese that’s one of Sicily’s oldest documented cheeses (it dates back to at least the 1500s). Ragusano is similar in style to Caciocavallo — the paste is pliable and it has a firm exterior from the white balsamic vinegar rub. This helps harden the rind, protect the cheese as it’s developing, and keep debris and insects from mucking things up. This cheese is approachable, almondy, and clean.
From this month’s wine club lineup, this cheese pairs well with: NV Flegenheimer 'Out of the Park' Sparkling Shiraz

Seascape | Paso Robles, California, USA

Pasteurized cow’s and goat’s milk blend
This cheddar-style cheese from Central Coast Creamery is a lovely representation of the marriage of two milk types. The cow’s milk is packing rich, sweet, browned butter notes while the goat’s milk brings the tangy saline. You’ll also get some baked bread aromas from this complex little cheese.
Try it with: 2019 Golden Cluster Dionystic Alberto Iberian Red

L'Ariegeois Croûte Noire | Basque Country, France

Pasteurized cow’s milk
Next we bring you a rarity produced by the beloved Jean Faup. This uncooked, pressed cheese is a big ol’ palatal surprise — the texture of the paste is marshmallowy and whippy with a tangy yogurt aroma and flavor. It will melt on your tongue and linger in the freshest way.
Try it with: 2018 Disruption Riesling

6-CHEESE MEMBERS ALSO GET TO ENJOY THESE 3:

Bethmale Vache | Ariège, Southwest France

Raw cow’s milk
This washed-rind tomme is aged by revered cheesemonger Herve Mons, and it’s in perfect condition (per usual). Pungent in its aromatics, this cheese is an excellent representation of its terroir. It’s loaded with mineral, herbal notes, wild grass, and walnuts and would be delicious in a grilled cheese or sensational as is on a cheese plate.
Try it with: 2021 Passionate Wines 'Via Revolucionaria'

Tomme de Chèvre au Muscadet | Vendée, France

Pasteurized goat’s milk
Another washed cheese, this one from the Loire Valley. During its four-month ripening period, this fromage gets regular washings of local Muscadet wine (if only we were so lucky) that give it a gentle sweetness. It’s slightly yeasty and clean on the palate, and just so good.
Try it with: 2022 Viña Echeveria 'No Es Pituko!' País Rosé

Fioretto | Sardinia, Italy

Pasteurized sheep’s milk
Last up is a delicate little pecorino (fioretto means “little flower“). This cheese boasts notes of sweet cream, salty pistachios, and wild flowers, and doesn’t have that wooliness that some pecorinos insist on. It has a lovely, dry paste that will dissolve on your tongue.
Try it with: 2021 L'Umami Pinot Noir

 
 

AND SOME TIPS TO KEEP YOUR CHEESE HAPPY AT HOME

  • Protect your cheese from drying out by keeping it in your fridge in a lidded container (like tupperware), a plastic baggie, or the crisper drawer.

  • After opening, always use fresh plastic wrap for any cheese you’re not planning to eat within a day, unless it’s being kept in a container (which we recommend).

  • In general, we suggest eating your cheese within a week or so of purchasing. Some cheeses will last longer, but, you know, why wait!

  • Keep bloomy rinds and blues separated when possible. The molds are quite zealous and will grow on any cheese they can latch onto, so just keep them in separate containers and you’ll be fine.

  • A word about mold: If it’s growing on your semi-firm or firm cheeses, just cut it off and eat it! This white and blue mold is just fine — these cheeses lack the water to host the nasty molds. But if mold is growing on your fresh mozzarella, feta, cream cheese, or fresh chèvre, throw it out.  The amount of water in these cheeses provides a great environment for the nasty stuff. If you start to see mold, you can be sure that the filaments are already running throughout the cheese :(

  • For the best flavors, take your cheese out of the fridge for an hour or so before serving. When cheeses are too cold, all their delicious flavors, aromas, and textures get shy. Serve at room temperature to enjoy to the fullest.

This month’s cheese was carefully curated by Seattle’s Resident Cheese Lady, Rachael Lucas, ACS CCP, CCSE. Rachael is a cheese buyer for the Ballinger Thriftway in Shoreline, a fromage writer for tastewashingtontravel.com, and she’s on the Board of Directors for WASCA (Washington State Cheesemaker’s Association).