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 ...

Now I'm exploring wine and cheese and am taking many classes in the subject. If you'd like to learn how to taste cheese, here are some tips from the web site Great American Cheese:

When tasting cheeses, consider these guidelines:

1. Let the cheese warm to room temperature so that its aromas and flavors are at their maximum levels.
2. Taste milder cheeses first and progress to the stronger flavored ones, leaving blue cheeses till near the end and tasting "stinky" cheeses last.
3. Taste each cheese at its center first and then work your way to the outside where the cheese is most aged and stronger in flavor.
4. Taste the rind/skin last.
5. Taste starting from the tip of your tongue working towards the back of your mouth. This takes advantage of all of the taste receptors in your mouth and brings the cheese in contact with of all of the sense areas: sweet, salty, acidic, bitter, etc.
6. Take note of these characteristics when you taste:
   1. texture — smooth, grainy, crunchy, etc.
   2. density/weight — how compact the cheese feels in your mouth.
   3. intensity — how flavorful is the cheese.
   4. acidity — tartness, lemony.
   5. duration/finish — how long each of the characteristics last.
   6. fruit — fresh dairy tones, sweetness.
   7. saltiness.
   8. flavors — earthy, nutty, roasty, toasted, musty, mushroomy, meaty , etc.
7. Aroma - don't be shy about smelling the cheese just as you would wine.

So now I'm tasting Vento d'Estate washed in white wine (bought at Whole Foods, $26.95 a pound) and happen to have a bottle of Don David Torrontes (Michael Torino Estates, Argentina) open. This is a cow's milk cheese fairly mild in body that pairs fairly well with the Torrontes, as the wine's bright fruit and high acidity contrast with the slightly salty cheese. Since the cheese's body is fairly light, I'd caution against a very complex red wine or anything but the very driest of rose wines.

If you enjoy cheese with wine, I'd love to hear your pairing techniques.