Monday, October 02, 2006

Bread, Cheese and Honey

Although the title does not necessarily suggest a wine related topic, it is indeed related to the most common pairing of cheese and wine. I am a great believer in trying all styles of wine just to expand ones palate experience. Cheese and dessert wine is always my favorite pairing. However, the only time that I will not like to have it is during breakfast since I like to keep myself free from alcohol at least until after lunch. To satisfy my desire for this delicious pairing, I will simply have a few slices of sourdough bread with goat cheese and a small cup of butter and honey by the side. The way to eat this combination is to spread the butter and a thin coat of honey onto the toasted bread and topped up with a slice of goat cheese coated with a generous layer of honey.

The goat cheese is fresh and moist with a slightly sharp and lightly acidic flavor. The honey, being sweet, viscous and hygroscopic (i.e able to draw moisture from the air), complements the cheese texture perfectly. It is also a great source of vitamins and anti-oxidants. And butter, the everlasting delight of the gourmand and the faithful ally of the culinary arts, simply brings out the umami in the combination. As you may remember in my previous article, umami is the savory taste derived from a variety of proteins. This is especially true for butter which accentuates the flavor of the cheese and creates the savory sensation in our mouth. Finally, with the combination of these three delicious ingredients on a slice of sourdough (which carries a small amount of acidity), the result is an impeccable yummy experience!

I will also say the same if I were to brush the delightful Auslese from Germany onto the cheese and enjoy it with my favorite port!

Copyright of Wine Treasures Pte Ltd

By Cher Lim
Wine Treasures Pte Ltd



Blogger sutros said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life on Wall Street to the peace and glories of the French countryside lead me to be the co-founder of Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.


Fri Oct 09, 10:55:00 PM  

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