Journey of A Thousand Wines and Cheeses

I have decided to embark on a mission to learn more about wine and cheese. I purchased a book entitled Cheese and Wine: A Guide to Selecting, Pairing, and Enjoying by Janet Fletcher (photographs by Victoria Pearson). In celebration of nothing really I went to my favourite little joint Le Petit Bar to have a glass of wine, some cheese and charcuterie.

My housemates and I shared a cheese board and a meat board. For the cheese I selected Fleuron described as organic cow's milk blue veined, semi firm, natural rind, Les Fromagiers de la Table Rone, Quebec, salty, mushroomy, grassy, slighty granular texture. My housemates opted for the Provincial Smoke - thermalized cow's milk smoked cheddar, made in Quebec, cold smoked in Ontario, Provincial Fine Foods, Toronto, smooth and creamy with a smokiness that doesn't over power the cheddar flavour.

For the meat board one housemate opted for Spicy Chorizo which is spiced Spanish style dried sausage and Pingue Prosciutto which was from Niagara Food Specialities, natural, ethically raised pork, cured and dried for a minimum of 16 months. For wine I chose a white wine - 2011 Normanno, Insolia.

I preferred the blue cheese to the cheddar, although the after taste of the cheddar was more pleasant than the blue cheese. The cheddar was a bit sharp for me, while the blue cheese was more mellow. Hands down the chorizo was more enjoyable than the prosciutto. The wine was a bit mild and fruity. Enjoyable but not greatly satisfying. I believe for white wines my preference is Pinot Gris.

Til I eat again
-V