• Tweet

... so I was telling our table at tonight's recap of the American Cheese Society Competition that Europeons are way ahead of most Americans in terms of their knowledge of fine cheese. (pic is of table mates Mike, a cheese importer, cheese judge, and tonight's speaker, and his friend Nancy).

The message to support American cheese makers was brought home by the attractive and enthusiastic Fromoger Tia Keenan, of the saucy (somehow the word "cheesy" does not reflect the coolness of this place) new restaurant Casellula Cheese and Wine Cafe. Tia said that many people think American cheese is more expensive or not as good. Not true. But to become even better and more affordable, Americans must support native cheesemakers

The purpose of the gathering was to celebrate (and taste) the winners of the American Cheese Society Competition which occured recently in Vermont. I had been enticed by the line-up, but Vermont ... well, a little too remote. If you are a regular blog reader you know that I've been tasting and writing about cheese and wine pairings so you know that I'm super up for anything cheese related.

At any rate, tonight we had the best cheeses and also great wines from Wolfer (a rose Merlot from Long Island) and Cartidge & Browne Zinfandel. My fav cheese was the Rogue Creamery Echo Mountain from Oregon, a blue mold cheese with sheeps milk. Others served were Sweet Grass Dairy Hill (serve with Sherry and nuts), Haystack Mountain Goat Dairy Haystack Peak, Roth Kase USA Grand Grueyer Suchoix, Beehive Cheeese Company Barely Buzzed. Also at my table was Michael Trullinger, an importer and one of the judges ...

Here's a clip from a review:  "This is my new favorite in Hell's Kitchen.   It is a cozy spot on the side street between 9th and 10th avenue serving up a nice selection of artisanal cheeses and wines.  Tasting what would seem like a high end product found in much stuffier and expensive restaurants, the team provides a casual, unpretentious environment for you to enjoy.  Don't sleep on this group though; they all have some serious foodie pedigrees from the top restaurants around the city.  They are friendly, and seem happy to share their knowledge with you."

Check out their web site and spread the curd!
Here is a pic of Tia and Michael ...

• Tweet