Pass the pepper, please!
Make no mistake about it, I loooove me some black pepper. I can't get enough of the stuff and almost nothing is finer than a perfectly peppered cheese. When I first started working at River City Cellars we had a fantastic black peppercorn studded Italian sheep's milk cheese that I simply adored. And then, as is often the case when I really fall for something, they stopped importing it, and all the replacement options available simply fell flat in comparison. Until now...
I am so happy to report that I've found my new favorite black pepper drenched pleasure! It is a lovely semi-firm, creamy, mild goat's milk from Spain that is coated with a hearty layer of spicy, throat tickling, sneeze-inducing, black pepper that is just thick enough to pack the perfect piquant punch. It can certainly stand alone on a cheese plate, and I am oh-so-excited to try it in a myriad of other ways. Grilled cheese, perhaps? Slight slivers atop caramelized pears? Profusely grated over of a rich, heart warming, winter chili? Oh, I think this cheese has great potential! So, come on by and try a sample for yourself, won't you?
Posted by sara on December 10, 2009 in category: Cheese
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