Saturday, February 26 from 5-7pm please join us at the wine store to taste Weingut Gumphof Sudtiroler Vernatsch Schiava 2009, a red from the Italian alps, along with Hoch Ybrig, a Swiss alpine cheese from master affineur Rolf Beeler.
Hoch Ybrig is bathed in white wine during maturation, adding a pungent fruity zest to this walnutty, Gruyere-style raw cow milk mountain cheese. It has notes of dried apricot, fir trees and Amontillado sherry and a big, complex flavor. Try with a drizzle of buckwheat honey!
We’ve gotten inquiries already about John Howe’s Brooklyn Bee Honey – made from bees kept in rooftops in Fort Greene. The honey will not be available until July or August so in the meantime, check out our other honeys, which range from the rich, malty, darkly-colored buckwheat honey (that makes a good pair with Hoch Ybrig cheese) to our ‘Miel de Lavande’ – lavender honey imported by Mas des Abeilles from Provence, France.
Lavender honey is honey produced by bees that collect nectar from lavender flowers. In Provence, these beautiful, fragrant purple blossoms cover the countryside in summer. Our lavender honey is light in color – almost the color of fresh cream – and has a delicate floral flavor and a rich taste. When crystallized, it can be spread like butter or you can soften it by soaking the jar in a container of hot water. Then spread on a baguette or drizzle in yogurt for a special breakfast treat.
We just started carrying Hoch Ybrig from Rolf Beeler in Switzerland, which is Jada’s favorite cheese, both to pronounce and to eat. Our cheese whizzes report: “This stunner is bathed in white wine during maturation, adding a pungent fruity zest to this walnutty, Gruyere-style raw cow milk mountain cheese. Notes of dried apricot, fir trees and Amontillado sherry and a big, complex flavor.”
We tried the Hoch Ybrig after dinner with buckwheat honey drizzled over it. The rich, malty honey was an amazing complement to the cheese. We had also picked up a couple beers to try with and were looking for a syrupy, rich taste. Both beers (the Delirium Nocturnum from Belgium and the Brother Theolonius Belgian-style abbey ale from California) were delicious but were just shy of that honeyed note we were looking for. Steve the beer man has recommended a double bock so we’ll try that tonight with the remainder of the cheese and report back.