Tomorrow, January 20 is National Cheese Lover’s Day! I don’t know about you but I definitely fall into the Cheese Lover category and was excited to celebrate with Casa Noble Tequila and The Cheeses of Europe, featured at The French Cheeseboard in NY.
Since becoming a parent, finding time to go out with friends and family has become a challenge. Fortunately, they all understand and don’t mind coming to us- which means entertaining guests. Last week my brother-in-laws and a few friends stopped by for an impromptu visit. It was the perfect opportunity for a tequila and cheese tasting.
Samples were provided for this post which were great for entertaining at our Tequila and Cheese Tasting. What I received (with corresponding tasting notes) included:
- 1 bottle Casa Noble Crystal
- 1 bottle Casa Noble Reposado
- 1 bottle Casa Noble Anejo
- 1 pound of Imported Mimolette Cheese aka Boule de Lille: Eighteen months old so it would qualify as Vieille. During the 17th century Colbert denied importation of foreign goods so the French started making their own version of a Dutch cheese, Edam. Produced in Nord Pas-de-Calais, pasteurized cow milk, colored with Annatto. Very mild flavor with little aroma.
- 1 pound of Fourme d’Ambert: This cheese can be made with raw or pasteurized cow milk; this one was pasteurized. The blue mold is added to the curd then the cheese is pierced to promote veining during ripening. Natural rind, smooth and creamy paste, rather mild for a blue, crumbly and moist, with a pleasant aroma of cow and cellar.
- 1 Pound of Époisses: A wash-rind monastery style of pasteurized cow milk, from Burgundy, also produced in Champagne-Ardenne. At first the young cheeses are washed in a brine solution then gradually Marc is added to the wash. Semi-soft, pungent, and a favorite of Napoleon.
- 1 pound of Comte Cheese: With small, scattered holes called “eyes,” Comté has an intriguing, complex flavor that can include hints of apricot, chocolate, butter, cream, hazelnuts and toast. Enjoy Comté in cubes, on a sandwich, melted in fondue, or grated and sprinkled on your favorite dishes.
When I received the samples, my initial thought was Tequila and Cheese, really? I would have never thought to pair the two but everyone seemed to enjoy them together. Luckily, I had some help on how to pair the two, here’s how:
We had a wonderful night catching up and had a lot of fun Celebrating National Cheese Lover’s Day (early). The leftover cheese was also wonderful in salads and on sandwiches. Celebrating tomorrow or entertaining soon, these delicious cheese are perfect for the occasion. And why not try them with a little Casa Noble (as long as you are of the legal age and drink responsibly)?
For more information about Casa Noble, click here. You can also find them on Facebook (https://www.facebook.com/CasaNoble) , Twitter (@Casa_Noble), and Instagram (@casanoble)
For more information about Cheeses of Europe, click here. You can also find them on Facebook (https://www.facebook.com/cheesesofeurope) , Twitter (@CheesesOfEurope), and Instagram (@CheesesOfEurope)
For more information about The French Cheeseboard click here. You can find them on Facebook (https://www.facebook.com/Frenchcheeseboard) , Twitter (@FrenchBoard), and Instagram (@FrenchBoard)
Disclaimer: I received samples for the purpose of this post. Thank you to The Baddish Group, Casa Noble, The French Cheese Board, and The Cheeses of Europe for the opportunity to celebrate Cheese Lover’s Day with you. All opinions expressed are my own. Information in italics came from a press kit. Always remember to drink responsibly and be of legal age.