Tuesday, July 6, 2010
Wine / Events Wining and Cheesing with tayst and The Bloomy Rind
Posted by Chris Chamberlain on Tue, Jul 6, 2010 at 10:37 AM
- Kathleen Cotter (from left) and Jennifer Hagan-Deir
To that end, The Bloomy Rind has partnered with tayst restaurant and wine bar to present a four-week educational series on cheese and wine pairings. The first event was last week, and the series will continue each Wednesday until July 21. $20 gets you samples of four incredible cheeses along with wine pairings chosen by tayst's wine director and bartender extraordinaire, A.D.
Don't get the feeling that the event is snooty because it's a wine and cheese party and you're supposed to be learning something. On the contrary, the atmosphere at the first event was casual but lively as Kathleen and A.D. circulated the room asking people what they liked and answering questions. First we tasted a Brebis sheep's milk cheese from Blackberry Farm in East Tennessee paired with a Spanish cava and some local honey. Next was a Green Hill Camembert-style buttery cheese that I truly believe I could eat on a piece of crispy melba toast for breakfast every day for the rest of my life. Of course, my life might be shortened considerably because my ventricles would be clogged, but oh, what a way to go.
The third pairing was the nutty tangy Farmhouse from Yellow Moon Cheese in Alabama. It paired nicely with the offered L'Archet Cuvée Occitane, a silky spice bomb of a red. You'll notice I didn't say anything about the wine that was served with the Green Hill. My mama always counseled if you can't say anything nice ...
The last plate was an outrageously funky Kelle's Blue from the same Sweet Grass Dairy in Georgia that produced the Green Hill that I enjoyed so much. Served with a glass of Peltier Station USB Zinfandel wine made in the style of a fine port, this pairing could replace the need for dessert after any meal. Luckily, we weren't necessarily through with our meal as Kathleen offered anyone who was interested another taste of anything they wanted to sample.
For just one Andy Jackson, you can definitely go home without feeling hungry or thirsty. But if you want more to eat, tasyt offers their affordable new bar menu or their full menu for any diners wishing to extend the evening. The event technically runs from 5-6:30p.m., but you can drop in at any time during that time window and Kathleen will start you on your cheese tasting adventure.
If you discover something you love or want to look for more Bloomy Rind selections, you can find Kathleen at the Nashville Farmers' Market on Saturdays from 9 a.m. to 1 p.m. She is also happy to work with people for special orders, events, etc. At the stand on Saturdays, Kathleen typically has 12 to 15 cheeses (and samples) on hand and tries to cover a full range of styles, so she usually has something for any person's taste.
The Bloomy Rind cheeses are also available through the Long Hungry Creek Farm CSA, and Kathleen is chatting with a couple other CSAs about making Bloomy Rind cheeses available to their folks as well. Check her out!
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