Extreme Beer & Cheese with Sam Calagione
Type: Happenings
Start Date: 2/8/2006
Location: Boston, MA
Extreme Beer and Cheese Class w/ Sam Calagione
Wednesday, Feb. 8, 2006
The Linwood Grill
Boston, MA
617-247-8099
7:00pm
Join fellow beer and cheese lovers and BeerAdvocate at The Linwood Grill for an amazing evening of Dogfish Head beers paired with artisanal cheese, chocolates and accouterments from Formaggio Kitchen. Explore the pairings with Sam Calagione (President & Founder, Dogfish Head Craft Brewery) and Robert Aguilera (Cheese Expert / Monger, Formaggio Kitchen) as they guide you through this rare, educational and gastronomical evening.
Read Beer Advocate's Press Release here.
Here are the pairings....
60 Minute IPA
Morbier - Semi soft cow's milk cheese from the gentle rolling pastures of the Jura mountains in France. This cheese is most recognizable for its layer of ash in the middle of the cheese. A technique that harkens back to the days when you had to keep a rind from forming on one side of the cheese in order to add another layer after the morning milking of the next day. This cheese is nutty, yeasty and dense with a shortbread biscuit flavor finish.
Gorgonzola Piccante - Large format crumbly cow's milk blue cheese from Lombardy, Italy. The cheese that adorns many pear walnut salad, this forty pound wheel has more earth and clay flavor to buffer its spicy overtones.
Raison D'Etre
Charollais Fermier - Raw Goat milk "chevre" from the Burgundy region of France. It's dry, crumbly nature would lead you to believe that this goat milk cheese would be "gamey". Quite the contrary, it is sweet, peanuty and a thick palate hugger.
Comte "Le Fort" - 24-month aged cow's milk cheese from the high mountain pastures of the Jura, France. The humid, cold former ammunitions fort that this "gruyere" style cheese comes from helps give this large wheel its sweet, caramelized milk flavor and its lingering wild onion finish.
Chicory Stout
Croste di Pane - A flat cow's milk cheese from the Piedmont region of Italy. Called "bread crust", this cheese does have a biscuit flavor with a clay-cream finish. A rare one.
Calcagno - Sheep milk aged one year from the Salerno region of Italy. Made in the same style of Parmigiano Reggiano, this southern Italian cheese has a fair amount of sweetness with a citrus finish.
Burton Baton
Triple Cream Cow's milk - The specifics will come at the class, but rest assure that the flavor will be buttery, creamy with a little limestone flavor finish. The Champagne area of France, where the best triple-crèmes come from are best with bubbles, but they will also do with extreme beers. What do you think.
Laguiole - Cow milk cheese from the Auvergne region of France. Similar to English Cheddars, this 60 pound wheel always brings spice to its buttery sharp flavor.
Midas Touch
Bleu de Basque - Sheep milk blue from the Pays Basque, France. Sweet and spicy with a creamy texture. Most similar to English Stilton in its flavor profile, it strays only in the dense sweet butter flavor that always dominates sheep milk cheeses.
Cap Gris Nez - Washed-rind cow milk cheese from the Flanders area of France. A tradition that dates back to the middle ages and the blessed cheese making monks of Belgium. Yeasty, vegetal and quite aromatic. You might even want to pair Scotch with this one.
Festina Lente
Bouq Emissaire - Vegetable ash covered goat's milk from Quebec, Canada. Thick, creamy textured, lemony goat's milk with a salty finish. Take your time with the pairing. Let it warm up in your mouth with the Festina and enjoy the meld.
WOW!
* Plenty of Dogfish Head beers
* Amazing cheeses, chocolates and accouterments
* Vibrating Football with prizes
* Schwag giveaways
* Chance to win last minute Extreme Beer Fest tickets
Space is very limited on this event. Please reserve your seating through The Linwood Grill. Price is $45 per person, includes gratuity. Payment due at reservation.
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