Cheese is good. Wine is also good. Pairing them together? Marvelous!
Donning an apron, googles, and chef hat, I got to enjoy a wine and cheese pairing event in Niagara Falls, where the professionals chose the matching duos. For this particular occasion, we were given three types of cheeses to try, but they were served two ways – in it’s original form and what I would like to call, the “mad scientist” form.
The first cheese was a soft brie. On it’s own, it was so creamy and delicious how could it possibly get any better? Well, it got smoked. Placing our cheese into little ramekins, we crammed them under a glass dome and smoked it with some fancy tools and applewood. It’s amazing to watch the smoke fill the dome, but what is even more amazing is what a difference it made to flavours of the cheese. It was smoked for about 20 seconds and these deliciously creamy brie cubes were instantly filled with sweet, fruity notes thanks to the applewood and science. Yum!
I cannot recall the name of the second type of cheese, but it was semi-hard cheese. Although it was delicious on it’s own, adding a little flame to it changed the flavours. Crème brûlée is extra special because of the burnt sugar on top, so of course adding a little brûlée to the cheese made it so much tastier. It was warm, it was gooier, and it made the toasted cheese a little nuttier. I’m not going to lie, we were in such awe that we wanted to buy a torch after.
They say to save the best for last, but it was blue cheese. I hate blue cheese and was actually dreading it. However, leave it to the wine and cheese connoisseurs to find one that was actually delicious! I was visually grossed out by the green moldy parts (despite the fact cheese is technically a mold), but it was when we had the second form of the cheese soaking in a beaker with vidal ice wine that made it taste even better. It was sweet and savory and the best part was getting to drink some ice wine!
Although this tour was only one of hundreds offered in Niagara Falls, I would like to say that ending the event with a dessert wine was awesome! Have you ever tried preparing cheese in a unique, “mad scientist” way?