Happy Thanksgiving, y’all! I’m thankful for love, family, friends, all the wonderful things around me, getting to say y’all every now and then, and life in general. I hope y’all feel the same way, everything is great in your world, and you are spending time with your loved ones. The Thanksgiving turkey post will come (no pictures yet, insert segue), so I’m going to shift gears and say I’m thankful for cheese. Especially when all you have to do is say, “Yes, please. I’d love a sample!”
I was walking through the Wegmans cheese department (this happens frequently, as I photograph cheese often), and the Giorgio Cravero Parmigiano Reggiano was being sampled, paired with pear infused balsamic vinegar. It took me just to the end of the first bite to grab a chunk and a bottle…and go in search of more balsamic flavors.
As you can see, I decided on fig, along with the fresh fruit to pair with it. Bread and wine (which I’m also thankful for) weren’t far behind on my shopping list.
The ciabatta baguette was a nice way to soak up a little extra vinegar, and to keep it from dripping as you’re dipping. The pear variety is a little sweeter, blending well with the tart balsamic vinegar base. The fig version is lighter (just like the color), and considerably more tart. Both were excellent (slight edge to the pear), and went well with the cheese. The cheese was a little softer and more moist than most aged parm, with more brilliant flavors of caramel, fruit, and nuts. Giorgio Cravero created an excellent (as the label states) “small batch, Artisinal, Parmigiano Reggiano”.
Two varieties of Apothic wines seemed appropriate, as we had the 2 varieties of vinegar. They were probably too deep a red for the pairing, but were very good! Both are California blends with dark fruit and layers of flavor. The Red (Heather’s favorite) is definitely lighter and adds a few notes of vanilla and jam. The Dark (my favorite) is true to name, darker, with hints of coffee and dark chocolate.
Enjoy your day! Cheers!
