Piacere- an Ontario creamy sheep’s milk cheese, made at Monforte dairy near Stratford, Ontario. It’s covered in juniper berries, chilies, rosemary, thyme and lavender. All of the herbs and spices are fresh not dry. Pairs with a slice of fresh sugar pear.
Affienato- a sheep's milk cheese from tuscany. It’s actually one I made myself with june sheeps milk two years ago. It’s then rubbed in wildflower honey and hay, both from the same farm where the sheeps graze. This cheese is great on its own, but also drizzled with honey.
Crottin- the most famous fresh chevre available. It is super fresh, delicate and comes from loire valley of France. You want to pair this with sweet food, like a hot cross bun, or Spanish marcona almonds.
Tommy Smythe shares the classic partyware that’s making a comeback
|Tue 28||Strange but delicious food pairings with Chef Rodney Bowers|
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