Brillo di Treviso combines these two Italian classics, cheese and wine, in beautiful harmony. This wine-washed cheese comes to us from Venice, where it is made from pasteurized cow’s milk and washed with red wine. Because the cheese is made in individual 12-14 ounce wheels, each bite tastes distinctly of robust, fruity Italian red wine. The thin wine-bathed rind encases an ivory colored, semi-soft cheese with a slight tang that nicely complements the wine. Ideal as a table cheese, brillo also melts beautifully. Made from pasteurized cow’s milk in individual 12-14 oz. wheels.
Add this fun widget to your Myspace or Facebook page, blog, or anything you like. Every week we’ll choose a new cheese and when you click the widget you can learn more about the history of the cheese along with recipes and wine pairings.
I created this widget with Sprout. Sprout is a quick and easy way for beginner and pro users to create living content including websites, banners, videos, music, photos, RSS feeds, calendars and more. It’s really easy and fun to use. Check it out.
This year we wanted to reach out to the cheese connoisseur community and invite them to cast their votes for their own favorite cheese. Vote and follow along as Italy, France, England and America send in theri four top competitors to finally see who really is the ultimate “BIG CHEESE”
To make the game a bit more interesting, we’re offering a twelve month subscription to our Cheese of the Month club to one lucky fromage fan! Simply cast your vote on who you think will win the Savory 16 for a chance to win this year supply of cheese!
The 9th annual Washington D.C. International Wine & Food Festival is the largest indoor wine event in the Mid-Atlantic. Over 200 international wineries participated along with food vendors, and manufacturers of related lifestyle products and services. The Washington D.C. International Wine & Food Festival attracts the “who’s who” of companies in the wine and food industries. igourmet.com is proud to be a sponsor of the Washington D.C. International Wine & Food Festival.
This decadent triple cream cheese should only be eaten with friends! It is one of the richest cheeses you will ever taste, so a full pound of it will easily serve 12 people. Brillat Savarin is native to Normandy and is named after the man who is known today as, “The Father of Modern Cooking”. He is the author of the book, The Physiology of Taste, which is required reading for any food lover. This cheese is perfect for dessert and should be served with ripe, fresh fruit and crusty, French bread.
This rich extravagent cheese pairs wonderfully with exotic fruit such as kiwi, mango and guava.
Fine champagne or Gewurztraminer works best with Brillat Savarin
Here at igourmet.com we are fortunate enough to be surrounded by over 800 of the world’s best cheeses on a daily basis. While we all love a classic cheddar, or a triple creme from France, the ones that really get us talking are those unusual combinations that just have to be tried to be believed. Whenever we’re looking for something a little different to liven up a cheese plate, impress our globe-trotting friends, or just make Tuesday night more gourmet, these are the five cheeses we reach for. While they might be unfamilar, we encourage you to give them a try. Who knows? Perhaps you’ll just find a new favorite.
Fourme Au Sauternes: Two French treasures, sauternes and Fourmed’Ambert, brought into an exquisite union by Belgian cheese maker Jacquy Cange. Why go to the bother of pouring a glass of sauternes to enjoy with your cheese? This blue is soaking in it!
Carr Valley Cocoa Cardona: We’ve been in love with the Cook family’s goat cheese for a while now, but the first time we tasted their cocoa-rubbed goat cheese, we were blown away. Rich, creamy, and unmistakably chocolaty, this is a stellar dessert cheese.
El Piconero Al Cognac: Pungent and acidic, this cheese is not for the faint of heart. This brute is washed in brandy, then coated with herbs and lard. Quite the youngster, this cheese has been turning heads since its inception in 2001.
Tartufino Speziato: While truffle-infused cheeses have been en vogue for centuries, this one really caught our attention. Rubbed with cinnamon and nutmeg on the rind, Tartufino Speziato hits the palate with high, warm spices notes, then melts away through the cheese to reveal the long, earthy flavor of white truffles.
Hereford Hop: From Charles Martell, maker of the infamous Stinking Bishop, comes this tasty treasure. Rubbed with toasted hops on the rind, this creamy cheese has a roasty-toasty flavor with a refreshing hoppy finish, just like your favorite California Imperial Ale.
