Three Months of Artisanal Cheese
Each month, Petrossian offers a collection of three of the world's finest gourmet cheeses. The selection changes at the end of the month, so make sure to check back often to see our latest trio.
August's Cheese of the Month Collection includes:
Literally meaning ''goat with wine'' this semi-firm pasteurized goat cheese from Spain's Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. Light fruity red wines, like Tempranillo pair well with this DOP cheese.
From the Jura comes this raw cow's milk cheese. Legend has it that Comte makers with extra curds at the end of each day sprinkled them with soot to protect them from flies until they could add curds from the following morning's milking. The wheels were then pressed and washed with brine. Today the layer is one of vegetable ash, a merely decorative cue to a washed rind that is finished to pungent perfection.
For pairing go for a terroir with oxidized Jura whites, like Pinot Noir or Riesling.
Pecorino Toscano Stagionato DOP is created from locally collected sheep's milk during September and June. As it ages, the cheese loses its milky white color and takes on a hay-colored, ivory hue. The sweet, silken texture of the original cheese slowly gives way to a sharp, zesty flavor with a brittle texture. Pecorino Toscano Stagionato DOP is perfect for chunking into romaine and dandelion green salads, or rolled in extra virgin olive oil and served as part of an antipasto tray.
Pecorino Toscano pairs well with hoppy beers, Pinot Grigio or Chianti.