Mafiaoza's Part 1: if it's possible to be drunk on cheese...

...then I have been.  Last Thursday, in the midst of yet another Nashville snow this winter, my husband and I went to Mafiaoza's to try their Restaurant Week special, which was ALL of their Piccoli Morsi, consisting of 6 dips with crostini, 7 different cheeses and at least 5 cured meats.  It was the perfect night to go, since most of the city wouldn't dare venture out.  We were able to leisurely try and savor each item.  Needless to say, it made for quite the meal and was more than the two of us could finish, so over half the cheese and meat came home with us.  Next time, we'll bring friends to help.  Two of the dips also had cheeses, so I'll definitely be writing multiple posts about this experience.

The first dip with cheese was a mascarpone artichoke dip.  It was smooth, creamy and delicious.  Mascarpone is a fresh Italian cow's milk cheese made from heated cream that is curdled and then the whey is drained off.  It dates to the 12th century.  I typically think of this cheese as the cream in tiramisu, but I enjoyed this dip very much.  It was a mild flavor, yet seemed rich.

The second dip was a round of goat cheese with honey and red and yellow peppers.  This was a wonderful combination of flavors with the tangy-ness of the goat cheese contrasting with the subtle kick from the peppers and the sweetness of the honey.  The visual contrast was equally appealing.  The red and yellow colors really stood out around the bright white circle of cheese.

presentation counts

Back in September, my husband and I went to Rumba during Nashville's Restaurant Week. We picked different appetizers to share (pork confit tacos and spring-rolled quesadillas), but there was no debating on the entree. One stood out to us both, and I'll be honest - we each wanted our own. There would be no "let's order two different plates and share" that night. We both selected the roasted Piedmontese beef, and it was amazing. The entire plate was delicious, from the presentation, to the sides that accompanied it. It was an Italian-style steak complimented by a sun-dried tomato paste served with a grilled corn salad (with red peppers and edamame) and Manchego-potato puree. This was the first time I recall tasting Manchego cheese.  I had also never had mashed potatoes like this - they were not the typical fluffy potatoes I was used to. I suppose they may have been more of a French style. They were much thinner and super smooth and creamy.  And they were incredibly cheesy! The ratio of cheese to potato seemed to be 50:50, so I was in heaven. It was a smooth, slightly salty cheese that worked so well with the potato puree. I am looking forward to trying Manchego alone when my cheese tour visits in Spain! We did opt for different desserts. I had the tres leches cake, while Brett had the cupcakes and ice cream. Both were a great way to end a unique meal.

places to go

I've recently been sent a couple sites that make me want to pack a bag and hop in a plane, train or car.

Here are some lovely pictures of cheeses, dairies and fromageries in various countries, including a few in the U.S.

Here is a blog about an experience at a specific London cheese shop.

I want to go.

it doesn't always need to be fancy

The Laughing Cow® wedges are a delicious way for me to meet my daily cheese quota. An added benefit is that the light wedges have only 35 calories each, so with a few crackers, I've got a 100 calorie snack (which consequently keeps me on track for an altogether different daily quota). I prefer the Swiss, but they also make a Light Blue Cheese, which is quite good. It is interesting in that one typically expects blue cheese to have a crumbly texture, and these wedges are smooth and creamy with no marbling.

new year, new blog, old friends

I've been talking about having this blog for the last several months of 2010.  I love cheese.  I often quip that "a day without cheese is like a day without sunshine," which for me means less happy.  However, I don't often branch out to try new varieties.  I also enjoy travel and other cultures, so I decided to experience other countries through their cheeses.  My husband fully supported my endeavor with a couple cheese-related gifts for Christmas.

An impromptu New Year's Eve party with friends seemed a perfect occasion to start this endeavor, after all, we were planning to stay up until 2011, when I had planned to officially begin my cheese study.  Since it was hastily planned, I didn't have long to hover in the specialty cheese section at the local supermarket, and there was no pre-planning of types or countries or what might pair well.  By chance, we ended up with two English cheeses - Double Gloucester and White Stilton with Blueberries.  I also grabbed a goat cheese, because I always enjoy its smooth, creamy tangy-ness.

Double Gloucester dates back to the 15th century to the Cotswold region when it was made with sheep's milk.  Today it is made with cow's milk.  It's also the cheese traditionally rolled down Coopers Hill in May.  It's considered a hard cheese aged around 4 months. (Unless otherwise noted, all fun "cheese facts" on this blog are from Harbutt, Juliet, ed., World Cheese Book, 2009)

Stilton debuted in the early 18th century in the town of Melton Mowbray in Leicestershire county, but it was served at a hotel in the town of Stilton, which is how it derived its name.  It was trademarked in 1910, can only be made in 3 counties and has Protected Designation Origin (PDO) status by the European Commission.  Only 7 dairies are licensed to make it.  It's a cow's milk blue cheese aged 9-14 weeks.

Between the 2 new cheeses, I preferred the Double Gloucester.  It had a really nice flavor - strong, but smooth, and its texture seemed a bit softer than a cheddar.  I enjoyed the White Stilton with Blueberries, but I was expecting a stronger cheese.  I suspect a White Stilton is not aged as long as a regular Stilton, as this didn't have the blue marbling.  The blueberries made it seem overly sweet, so I would still like to try a regular Stilton.

Judging by what was left on the cheese board by the end of the night, it seemed everyone agreed with me.  A special thanks to Tim & Meri for humoring me and for ringing in 2011 with us!