“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 cheese trail in the 1970s when she decided to raise Alpine goats as a source of healthful milk for her children. Not too long after, Mary started receiving awards for her herd and became recognized as an expert in the field. Blessed with an excess of milk from fifty goats, Mary started making cheese in 1983.

Situated where the giant redwoods meet the Pacific Ocean in the rugged northernmost reaches of Humboldt County, California, Cypress Grove Creamery gets unique inspiration from the salt-etched voluminous fog that coolly rolls in nearly every day.

One of the most unique American goat cheeses out there, Humboldt Fog is Cypress Grove’s signature cheese. Elegant and luscious, this three-week old cheese pays homage to classic French Morbier by running a thin line of gray vegetable ash through its creamy, white center. As Humboldt Fog ages, its subtle tanginess grows more pronounced and a runny edge of thick and delicious ooze begins to develop under the rind and drift to the center of the cheese. Its similarity to Humboldt County’s morning fog is unmistakable and lovely to behold.

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 — the outer skin is the same pasta filata curd, and the filling is a rough mix of unfinished curd and heavy cream. Burrata is to mozzarella as foie gras is to chicken liver.

I scoop it out of the tub, into a sundae cup, top with chopped heirloom tomatoes, a fruity olive oil, and a nice syrupy Oro Balsamic Vinegar. To finish, I sprinkle snipped chives and serve it with warm crostini.

Bocconcini on the other hand is what pizza dreams of, when it sleeps. Little balls of fresh mozzarella in water; light, creamy and slightly chewy. The problem I have is not eating all of them before I toss them on my pizza. Never will I use shredded mozzarella again.

MMM Good Eating Lies Ahead!

David Rozansky, Cheesemonger – The Cheese and Charcuterie Counter, Surfas

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!”

Urgelia de Catalonia

Raw Frisona Cow’s Milk cheese bathed in a yeast brine.

Robust buttery taste, slightly salty and aromatic.

Catalonia, Spain

“Everybody thinks ‘Spanish Cheese, Spanish Wine’. Forget it! This is perfect with Four Vines Loco from Paso Robles.”

Creminelli Artisan Made Sopressata,

Classic Garlic Salami, Nitrite and Nitrate Free

Salt Lake City, Utah

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-vintage champagnes.
This wine contains more Pinot Meunier than Pinot Noir or Chardonnay. It is dry yet with a long rich finish and because it is lower in Chardonnay it is less acidic with a fuller mouth feel. I served it with Cypress Grove’s Midnight Moon – Goat Gouda! The rich creamy sweetness of the cheese is enriched by the champagne.

Trevisiol Prosecco
Intensely aromatic and crisp, bringing to mind yellow apples, pear and white peaches. This is a fresh and light sparkling wine from the Veneto region of Italy and paired with Cypress Grove’s Truffle Tremor. The group loved this pairing. Everyone asked for seconds! Truffle Tremor is a fluffy goat cheese, with a rich fondue outer layer. It is made with a black truffle slurry. Every taste of the wine and cheese brought on an uncontrollable need to eat and drink more!

Cava Torreoria Brut Rosado – Cava Rose!
I love blush colored sparkling wines. This Cava Rose made with 100% Grenache is clean and aromatic with light fruitiness and dry berries, small bubbles, structured and balanced. Served with Andante Cavatina, a very creamy goat cheese with an ash rind and slight yoghurt sourness. The Cava Rose cut through the earthiness of this cheese, while the cheese enhanced the wine’s bouquet of wild forest strawberries.

Four Vines Zinfandel Port – Not a sparkling wine, but it is the perfect dessert!
An intensely rich port while still fairly low in alcohol, with tastes of wild summer blackberries and rich chocolate. Paired with Andante Etude, aged cheese with parmesan like qualities, truly an amazing pairing! This cheese and wine fit perfectly, like a puzzle finding its missing piec

-David

This wine is also the perfect pairing to spicy foods, such as blackened Big Eye Tuna.

WINE: ZACA MESA LATE HARVEST VIOGNIER
CHEESE: DELICE DE BOURGONE
I adore this pairing. Delice is slightly pungent, salty and has the consistency of cake batter, I then drizzled it with white truffle honey and served it with a varietal that has the nose of a big bouquet of flowers. It is magnificent. You taste it and your mouth cries “This must remain in my life forever!” It layers salty, creamy, sweet, floral and in anchored by the sublime earthiness of white truffles.

WINE: VOUVRAY DEMI SEC
CHEESE: GRAYSON
Vouvray from the Loire Valley in France is amazing. The French never create a wine by mistake; they always pair well with food. The varietal Chenin Blanc, is off dry and creamy on the palette. It also has excellent acidity. Grayson on the other hand is a meaty, slightly stinky, creamy washed rind cheese. After eating this cheese, you take a sip of the Vouvray and slightly gurgle it as it aerates in your mouth. The salty pungency of the cheese is replaced with honey, tart apples, apricots and honey suckle flowers.

WINE: FOUR VINES ZINFANDEL PORT
CHEESE: SMOKY BLUE
Finally the dessert, of the dessert wine tasting. Four Vines Zinfandel Port from western Paso Robles is a lower alcohol port made from the best Zin grapes California has to offer. It reminds me of a chocolaty boysenberry pancake syrup when served with this cheese. The smoky blue, is tart and salty, with a smoked cheese finish from having been cold smoked over hazelnut shells for 15 hours. The layering of flavors is mind blowing, as if the cheese and the port exist only for each other’s benefit.

Tickets are also still available for David’s monthly wine and cheese class in the Surfas Test Kitchen. This Saturday, the 25th, from 4-5pm, David will be doing a tasting wine Sparkling Wines and American Artisan Goat Cheeses. For more details, check out the Surfas Calendar, here!