Red, White and Blue Playoff Plate
I know where I will be this Sunday at 6:00p.m. I will be tuning in to watch my favorite team, The New York Giants take on the San Francisco ummm…oh yeah…49ers. While watching with some close friends and family we will be enjoying some delicious appetizers and drinks. In honor of the Giants, I have assembled a Red, White and Blue Playoff cheese plate. I am listing them in order from mildest to mightiest:
1. Red Wax Gouda: This cow’s milk cheese is Holland’s most famous exported cheese. It has a mild nutty flavor with a slightly creamy texture. Pairs great with beer as well as lighter reds.
2. GrainDorge Petit Camembert au Calvados: This cow’s milk cheese hails from the Normandy region of France. It is washed in Calvados (an apple flavored eau de vie). The aroma is clean and the paste is creamy. The flavor has the earthiness of a Camembert with the subtle sweetness of apple.
3. Saint Agur Blue: This pasteurized blue is made from cow’s milk in the Auvergne region of central France. Enriched with cream, Saint Agur is considered to be a double crème cheese. Aged for 60 days in cellars, this rich blue becomes stronger and spicier as it ages. It is not as salty as traditional blues, but definitely as smooth as Victor Cruz.