Cheese & Wine Pairing... a VERY special event... Sunday, April 5th

We are fortunate to have Montie Moore, a really great guy and a real "cheesehead" as a member of our restaurant team.  Montie spends his nights working the floor at Sal & Mookie's, but he spends his days thinking about cheese.  Really.

Montie is joining our BRAVO! Sommieler Kelly Boutwell to host a very special CHEESE and WINE PAIRING on Sunday, April 5th in the BRAVO! lounge.

After returning from a recent trip to  Boston, and tasting some great cheeses that are in season now, Montie has decided on the following menu for our tasting:

Humbolt Fog: a nice 5 lb wheel of young goat's milk cheese sprinkled in vegetable ash and left to develop a pillowy white bloomy rind. Its defining characteristic is the thin line of black ash running through the bright white middle of each wheel. Humboldt Fog is moist with a tight texture and exhibits a wonderful clean, lemony taste characteristic of great goat's milk cheese.
 
Idiazabal: from the Basque country in Spain. During production, the wheels are lightly smoked over beechwood, hawthorn, or cherry for 10 days, imparting a slight smokey quality that adds wonderfully to the rich, nutty flavor of this sheep's milk cheese. Idiazabal has a firm texture, similar to Zamorano, Roncal, and Manchego

 
Aged Gouda: perfect balance of salty and sweet. Deep caramel in color, crunchy, flaky, and meltingly smooth on the tongue, a true cow's milk Dutch Gouda bursts with flavor. The hint of butterscotch at the finish is a signature of this Dutch treat

 
Stilton: from Nottinghamshire, England, is the finest and creamiest example of Stilton available today. Made with the milk from five herds of cows grazing near Colston-Bassett dairy, this hand-made Stilton develops a fine, bark-like natural rind and ample blue veining. Aged for four months, Colston-Bassett Stilton tastes best from October to February, when wheels produced from rich August milk are released

 

St. Andre': Smooth, rich and buttery, this soft white cheese is sublimely delicate. St. Andre is made from cow's milk and has a content that is 75% butterfat.

Kelly is matching wines to the cheeses... and this will be a very different, and tasty treat!

MAKE YOUR RESERVATIONS NOW!!!

Sunday, April 5th at 4 p.m.
$45 per person
Call 601.982.8111 to secure your spot or e-mail kellyb@bravobuzz.com