Being an outstanding host includes having a stock of delicious food, and the knowledge of how to pair it with wines and other beverages. In this first of a series, we will detail the cheeses in our Cheese & Fruit Platter, so you are mindful of what to have on hand.
PARTY ITEM – CHEESE & FRUIT PLATTER FROM MANGIA
Moliterno al Vino – Italian. A hard cheese made out of sheep’s milk. It is washed with Italian red wine giving the cheese a strong, grape aroma. Moliterno al Vino has a solid, balanced, pleasantly strong taste, with aromatic notes from the ageing in red wine. Pair with a rich Cabernet or stout. This intense cheese is powerful enough to stand out!
Cambozola (Black Label) – Germany. Champignon is made out of cow’s milk. Longer ageing in special cold cellars results in a premium triple creme with exquisite blue-veining and a unique natural gray molded rind. Pair with stout. Serve with warm truffle honey.
Tavoliere– Italian. A semi-firm cheese made from pasteurized cow’s milk. It is matured for 45 days, during which the rind is treated with tomato sauce and extra-virgin olive oil. The interior of the cheese has a distinctive appearance as the paste is riddled with random-sized large eyelets. Flavor is delicate with a slight tang while the aroma is reminiscent of yogurt and butter, with only a hint of tomato near the rind. Sauvignon Blanc or pale ale makes a great match with Talvoliere.
Brebirousse d’Argental – is a soft-ripened sheep’s milk cheese from the Auvergne region of France. It has been dusted with B. linens bacteria to promote the distinctive orange color on the rind. It is mildly aromatic, and has a creamy interior with a smooth, approachable flavor. Pair with Champagne or earthy Pinot Noir, or a beer such as Saison or Lambic.
Carmody – California – A semi-hard cheese inspired by the Italian Gorgonzola. Highlights the buttery flavor and naturally golden color of rich Jersey cow milk. This amazing milk is produced by cows on neighboring dairies. Suggested wine pairings are a Pinot Noir or Chardonnay; beer, Porter or dry cider.
Petit basque – is a 100% pure sheep’s milk cheese produced in France‘s Basque region in the Pyrenees Mountains. Traditionally, it was handmade by shepherds from leftover curds set aside from milking their ewes. The semi-hard cheese is aged for a minimum of 70 days, during which it develops a basket-weave pattern similar to Spain’s famous Manchego cheese but with milder and delicate flavor. It has a distinctive aroma of sheep’s milk, and a smooth, sweet flavour with a nutty finish. Goes well with most red wines including Beajolais, Merlot and Viogner
Istara Ossau Iraty – This French semi-firm cheese is creamy and nutty with a gentle richness that is quite pleasing. Its rind is edible with a slightly tart taste. The cheese has a soft, light ivory color with the fragrance of toasted hazelnuts. Pair with hoppy beers or reds like Pinot Noir and Zinfandel
The Mangia Cheese & Fruit Platter is $14.25, available from the Mangia Catering Menu.
To speak to a Mangia Catering guide, call 212-582-5882. We are ready to assist you.