“To everyone looking for the perfect cheese and meat pairing, look no further than Humboldt Fog and Parma Prosciutto. I just love it. Sweet and meaty, tangy, salty and creamy; it never fails to deliver a smile.” -David Rozansky, Cheesemonger “Humboldt Fog” Mary Keehn got started on the goat [...]
Posts Tagged ‘David Rozansky’
August 8th, 2011 - 10:18 am § in Information
Cheese Counter Intelligence for the Week of August 8th
Fresh Gioia Burrata and Bocconcini It’s Tomato Season and therefore it’s Mozzarella Season! The thought of Heirloom Brandywine Tomatoes and Fresh Mozzarella, makes me want to sing. Better yet, a Burrata Sundae! Essentially, Burrata is nothing more than mozzarella stuffed with mozzarella — th[...]
June 17th, 2011 - 6:07 pm § in Information
David’s Dad Loves Stinky Cheeses with Crusty French Bread, Soprassata and Red Wine!
Epoisses de Berthaut Velvety Soft Cow’s Milk Cheese, hand washed three times a week with Marc de Bourgogne. Winey, smooth and powerful. Banned from the French Public Transportation System. Burgundy, France “Nothing is better than Epoisses with warm bread and a glass of Gevrey-Chambertin!” Urge[...]
October 10th, 2009 - 10:57 am § in Information
Sparkling Wine and American Artisan Goat Cheese Tasting Notes
Sparkling wine and goat cheese make a perfect pairing. The earthy “barnyardiness” of goat cheese is softened and sweetened by the bubbles of sparkling wine; ultimately showcasing its grassy floral notes and creaminess. Our featured pairings: Bellefon Brut Champagne -One of my favorite non-vintag[...]
October 10th, 2009 - 10:47 am § in Information
Dessert Wine Tasting Notes
Below are the Dessert Wine and Cheese tasting notes from Surfas Sommelier, David Rozansky. This class was held in the Surfas Test Kitchen on March 28th, 2009. WINE: LAVE CAP MUSCAT CANELLI CHEESE: BOUCHERONDIN GOAT CHEESE The whole reason this pairing works so well is not only the contrast of swee[...]
October 9th, 2009 - 10:48 am § in Information
Blog Spot: Apples and Butter Blog Highlights David’s Buratta Sundae
We at Surfas are fervent believers of the “Savory as a Dessert” school. If you’d like to check out a truly unique idea for Buratta cheese, click on over to the Apples and Butter blog for a detailed look at David Rozansky’s Buratta Sundae. Direct link here. Tickets are also st[...]