Cheesy Chat Blog at Pastoral Artisan

Chicago Craft Beer Week Pairing: Racer 5 and Montgomery Farmhouse Cheddar

Sun, 27 May 2012 12:00:00 -0500

Chicago Craft Beer Week Pairing: Collesi Imper Ambrata and Whimsical Nougat

Sat, 26 May 2012 14:30:00 -0500

Chicago Craft Beer Week Pairing: Meantime London Porter and Madécasse Sea Salt & Cocoa Nibs Chocolate Bar

Sat, 26 May 2012 11:30:00 -0500

Chicago Craft Beer Week Pairing: Tripel Karmeliet and Bleu d'Auvergne

Fri, 25 May 2012 14:30:00 -0500

Chicago Craft Beer Week Pairing: Sixpoint Righteous Ale and Finocchiona

Fri, 25 May 2012 09:44:00 -0500

Chicago Craft Beer Week Pairing: Monschof Scwarzbier and Camembert

Thu, 24 May 2012 14:30:00 -0500

Chicago Craft Beer Week Pairing: Sunner Kolsch and Prairie Fruits Farm Fresh Chevre

Thu, 24 May 2012 11:35:00 -0500

Pairing of the Week: Chiriboga Blue and Tintero La Grangia

Thu, 24 May 2012 10:50:00 -0500

Blue cheese served after dinner with a dessert wine is not news in itself, but this pairing we think is special in that it introduces a brand-new cheese to our case alongside a less-new but still pretty new wine that dances along the line between dessert wine and summer sipper. The pairing together is elegant and perfect for a warm summer night.

The Cheese

Chiriboga Blue

Producer: Kaserei Obere Muhle
Region: Bad Oberdorf, Germany
Milk: Thermalized cow's milk
Rennet: Animal

The Obere Muhle dairy has its roots in the 15th century, when it was a prominent estate near the Ostrach River on the modern day Austrian border. For the first 500 years of its life it served as a sawmill, was converted into a guesthouse in 1987 and finally was turned into the dairy in 1994. Cheesemaker Arturo Chiriboga is committed to utilizing milk from the famed pastures of Alpe Engratsgund and Bad Oberdorf-Hinterstein, highlighting the unique grasslands of the area and preserving the productive landscape of the region.

Chiriboga Blue is a relatively new cheese for Arturo. He is working with thermalized milk and hand-ladles, as opposed to pressing, the curd. (For those unfamiliar with the term, thermalized milk is milk that is heated to 145 degrees F for 30 minutes.) After one week of aging, the cheesemaker hand-pierces the wheels to activate the blue mold. The
cheese is then allowed to mature for about two months.

The flavor profile of this blue cheese is of buttermilk with a slight peppery piquancy, approachable for those who may not be huge fans of
blue cheese while still interesting enough for the blue cheese connoisseur.

The Wine

La Grangia

Producer: Elvio Tintero
Grapes: Favorita, Moscato, Chardonnay, Arneis
Region: Piedmont
Country: Italy
Farming: Sustainable

Dessert wines can be awfully polarizing. Some people love the sticky sweet Moscato's while others cringe at the thought of consuming a whole glass of syrupy wine. Elvio Tintero's "Grangia" is the perfect middle road and an exceptionally inviting to drink with cheese.

La Grangia is a white medium bodied, fizzy blend of 4 grapes with loads of peach, apricot, yellow flowers, and lemon on the nose and palate imported by none other than Mr. Kermit Lynch. If you recall from earlier pairings Kermit Lynch is an iconic importer specializing in sustainable small production wines from Italy and France. This wine, however, is produced in a dry style with high acidity. The sweet wine drinker is satiated with the texture and easy fruit, while the wine drinker scared of cloying sweetness is quickly appeased by the zippy and refreshing finish. A great pair with the entire cheese case as this wine has body to stand up to salt and strong flavors, but also bubbles to clean the palate and acid to break down fat.

Inevitable Questions:

What's Favorita? Vermentino in Piedmont is called Favorita. It is generally used here as table wine or a blending grape for moscato and arneis wines.

Is it Moscato? No. Moscato is a grape used to make sweet slightly bubbly wines in Piedmont, most notably in Asti.

Is is sweet? No. It is very fruity and has a rich texture, but finishes bright, dry and lemony.

Bonus Pairing!

Mono-varietal Honeys from Mieli Thun

These honeys, which come from bees that have been allowed to pollinate only one varietal of plant or flower, are harvested by nomadic beekeeper Andrea Paternoster. We highly recommend the Acacia with its sugared almond and vanilla tones. And, of course, the sunflower honey is particularly fun for the summer!

Happy Pairing!

What We're Drinking: Brachetto d'Acqui

Thu, 24 May 2012 10:34:00 -0500

Brachetto d'Acqui

Producer: Marenco
Grape: Brachetto
Region:Piedmont, Italy

Think of Brachetto as a rose version of its more well known neighbor, Moscato. Produced primarily in the southwest of the Piedmont region of Northern Italy, Brachetto grapes produce a frizzante (slightly sparkling), aromatic, fresh, and fruity gem of a sweet wine.

Rose and violet on the nose with pleasant raspberry and strawberry flavors. It is not, however, tedious to drink as some sweet wines as a result of its fizzy bubbles and uplifting lemony finish. This wine is an easy pairing with both light salads and fruit plates on the lawn at Pritzker Pavilion as well as with softer cheeses and chocolate. We're drooling over the thought of Brachetto with Taza discs, Amedei bars , or Chocolat Moderne's Apricot Bask bars in particular.

Pairing of the Week: Kirkham's Lancashire and Uinta Tilted Smile

Thu, 17 May 2012 15:24:00 -0500

As we enter patio season here in Chicago, we at Pastoral let our imaginations wander to daydreams of cheese and beer. This week's pairing is a meeting of old world and new, one of the most traditional iterations of England's famous Lancashire cheese in existence, with Salt Lake City-based Uintah Brewing Company's imperial pilsner: Tilted Smile.

The Cheese

Kirkham's Lancashire

Producer: Graham Kirkham
Region: Lancashire, England
Affineur: Neal's Yard Dairy
Milk: Raw cow
Rennet: Animal

There is no better way to pass on the amazing story of Kirkham's Lancashire than to let the folks at Neal's Yard Dairy tell it themselves. Quoted directly from them (note the British spellings):

"Graham Kirkham, following his mother's recipe, combines curd from three days of cheesemaking to create the rich, buttery taste of old-fashioned Lancashire. The cheese is made with one third of yesterday's curd, one third from the day before and the last third from the day before that. This recipe dates back to a time when farmers didn?t specialise in dairy herds and as they only had a couple of cows it took 3 days or more to get enough curd to fill one mould.

The cheesemaker would have let the milk sour naturally so Graham uses very little starter. This means that the acidity rises more slowly and the natural flora of the milk have time to develop their own flavours, giving complexity to the finished cheese. Mixing the curd from 3 days also allows Graham to achieve the right level of acidity in the cheese. Some days he may need more of day 3's curd (the most acidic) but some days he may need most of day 1 or 2. He's also the only Lancashire-maker using traditional animal rennet.

Finally, Graham is the only Lancashire-maker to butter the outside of the cheeses, because it forms a seal less air-tight than wax, allowing the lemony, tangy, savory flavours and buttery, fluffy, crumbly texture ("dreamy creamies," he calls them) to develop. Or rather "buttery crumble"..."

The Beer

Tilted Smile

Brewery: Uinta Brewery
Location: Salt Lake City, Utah
Style: Imperial Pilsner
ABV: 9%

Enjoy this year-round offering from Uinta's "Crooked Line" series using cage and cork enclosures and local artwork on large format brews. A gigantic saaz-hopped lager with high gravity, but pleasant rolling medium body. Dense and lasting foam sits atop a viscous honeyed flavor profile kept in line by subtle and drying Saaz hops and a biscuity yeast component. A balanced (although on a high wire) American interpretation of pilsner perfect for cheese with its high alcohol, sweet honeyed profile, and subtle hops.

The Pairing

Guest Monger: Lindsey

The slight yeasty sourness of the beer is definitely tempered by the sweetness that it brings out in the cheese. There's a well-rounded dough and butter flavor- think lightly buttered biscuits with honey. This in addition to the light fruitiness of the two together seems to have melded into a flavor that I can only describe as "pie." Maybe I'm just nostalgic for my grandma's house, but this pairing immediately makes me think of a freshly-baked peach pie cooling off on the windowsill.

Happy Pairing!

What We're Drinking: Botonero Nebbiolo

Wed, 16 May 2012 14:49:00 -0500

It's so easy to let wines fall out of our interest as we discover new ones. We tasted this out during the Pairing 101 class (Pairing 201 coming next week!) and nearly was distracted by how much much I liked the wine and how long it had been since I last tasted it.

Botonero Nebiolo

Producer: Mamete Prevostini
Name: Botonero
Varietal: Nebbiolo
Region: Lombardy, Italy
Farming: Sustainable

Nebbiolo is the grape responsible for the wines from Barolo and Barbaresco in Piedmont, Italy. These wines demand high dollar and are intended to be aged. Barbaresco is ready in 5-7 years, whereas Barolo is best 10-15 years and still shows life after 30 years! It is said Barbaresco is drank while we wait for the Barolo to be ready. Well, Botonero is what we drink while we wait for the Barbaresco.

Roses and violets on the nose are the calling card of Nebbiolo. It's a light bodied wine with dried cherry flavors and juicy subtle acidity. Somewhere deep in the background is an earthy, almost graphite core.

The region of Lombardy neighbors Piedmont. Although a rather large area geographically, Lombardy doesn't produce the greatest wines in the world. Botonero is certainly an exception. With vineyards situated at the base of the alps, the specific vineyard site enjoys some of the cooling affects from Lake Como essential for building acidity in the Nebbiolo grape.

As with many of of our new additions, cheese-friendly is the goal. You may have tried the Jacky Janodet Beaujoulais before. Think of this wine as similar body, but less juicy with a dryer finish. It's structure narrows it's ability to pair with cheese in terms of Beaujolais, but also allows for some more focused pairing. Think Robiola or Fiore Sardo . Cheeses with a more pronounced salt profile.

Pastoral Announces Bar Pastoral

Tue, 15 May 2012 13:38:00 -0500

Pastoral Artisan Cheese, Bread & Wine, one of the nation’s most trusted and awarded specialty food retailers, announces plans to open BAR PASTORAL—a neighborhood bistro that celebrates the finest culinary producers and their products from around the block and around the world. With table service in the evenings and weekends plus counter service on weekdays until late afternoon, BAR PASTORAL is an extension of Pastoral’s retail shops and will focus on what Pastoral does best: offering customers perfectly paired artisan cheeses, charcuterie, beverages, accompaniments and more in a warm and approachable atmosphere. Scheduled to open this fall 2012, BAR PASTORAL is located at 2947 North Broadway which is adjacent and connected to Pastoral’s original shop at 2945 North Broadway in Chicago’s burgeoning East Lakeview neighborhood.

“Since we opened our first Pastoral shop in 2004, customers have encouraged us to open a place that gives them the chance to enjoy our carefully chosen selection of culinary gems in a space and ambiance that reflects these products’ special roots,” said Greg O’Neill, co-founder and co-proprietor of Pastoral Artisan Cheese, Bread & Wine. “From food-loving libations to beautifully presented and perfectly paired fare, BAR PASTORAL is a natural extension of our retail concept and our mission to give customers easy and approachable access to the best small batch and specialty products made by culinary artisans locally, throughout the U.S. and around the globe.”

BAR PASTORAL will feature an intimate wine and craft beer bar, along with an artisan cheese and charcuterie bar that encourages guests to mix and match offerings with the help of Pastoral’s expert staff of passionate culinary professionals. With an emphasis on grazing, the approximately 40-seat bistro will also feature a number of hot and cold plates and other light fare inspired by Pastoral’s acclaimed selection of artisan cheeses, charcuterie, plus sweet and savory accompaniments—many of which will be made in-house by the Pastoral culinary team. BAR PASTORAL’s full menu is still in development while a search is underway for the best chef to complement the BAR PASTORAL concept.

Mark Hayes, the new director of Pastoral’s beverage program, will select an edited list of small production, limited distribution wines by the glass and by the bottle, along with a selection of food-loving craft beers from leading producers both locally and from around the world. Beverage offerings will also incorporate a limited number of creative cocktails with seasonal ingredients that pair well with the overall menu.

Designed by Matt Nardella of Moss Design (2 Sparrows, Flirty Cupcake Dessert Garage), BAR PASTORAL’s ambiance will feel like an extension of Pastoral’s retail shops with soothing tones, exposed brick and room-defining antiques from near and far—an inviting refuge in the middle of Chicago’s bustling metropolis. BAR PASTORAL will be available for special private and public events, and will also host educational classes and tastings throughout the year.

Since opening its doors in 2004, Pastoral has experienced sustainable growth and now includes three successful stores in Chicago at 2945 North Broadway in East Lakeview, 53 East Lake Street in the Loop and at 131 North Clinton Street in the Chicago French Market. Customers nationwide can also shop 24/7, 365 days per year at Pastoral’s new and growing online store at pastoralartisan [dot] com. Beginning with just five employees, national award-winning Pastoral now works with a team of more than 50 employees who are working together to make Pastoral—and now BAR PASTORAL—one of the country’s best and most trusted nationwide resources for artisan cheeses, specialty wines, craft beer, spirits, small batch accompaniments, educational classes, events and more.

BAR PASTORAL is scheduled to open in fall 2012 at 2947 North Broadway, adjacent and connected to Pastoral’s East Lakeview shop located at 2945 North Broadway. Hours and phone number TBD.

A Look Back At Pastoral's Artisan Producer Festival

Tue, 15 May 2012 13:12:00 -0500

What We're Drinking: Bergerie Anjou Blanc

Wed, 09 May 2012 16:08:00 -0500

Producer: Domaine Bergerie
Winemaker: Yves Guégniard
Bottle: Anjou Blanc
Grapes: 80% Chenin Blanc, 20% Chardonnay
Region: Anjou, Loire Valley, France

Remember your holiday party ? Well, at ours we drank quite a bit of this lovely Loire White that night and much merriment was had by all. Don't let the timing fool you, though, this wine being a hit at our holiday party doesn't mean it'll be out of place at your spring time table. . Very lean and acidic upon opening with nothing to show but tight citrus acid and silvery minerals. This wine later opens up a bit and reveals it's generous slightly-less-than-medium body and golden apple and pear flavors as well as a slightly sandy ancient sea bed minerality.

We have the Graziano Chenin Blanc open in stores this week for the pairing of the week. Take the Bergerie home to see what a cooler climate and blending of Chardonnay does to a grape (Chenin Blanc) that is so over-looked here in the states. Versatile with cheese with its coating mouth feel and fat breaking acidity and right on time with this strange luminescence in the sky we are having today that people in California call the sun.

Pairing of the Week: Prairie Fruits Farm Fresh Chevre and Graziano Chenin Blanc

Wed, 09 May 2012 15:29:00 -0500

Spring is the season of all things fresh and in that spirit Pastoral is proud to present this week's pairing of Fresh Chevre from Prairie Fruits Farm from right here in Illinois (Urbana-Champaign to be exact) and Chenin Blanc from Graziano Family Wines in California. It's a bright, crisp pairing perfect for a sunny May afternoon on the patio with friends or out in the park.

The Cheese

Prairie Fruits Farm Fresh Chevre

Producer: Prairie Fruits Farm and Creamery
Region: Champaign, Illinois
Milk: Raw Goat

Using the milk from their herd of Nubian and La Mancha goats, the folks at Prairie Fruits Farm and Creamery produce mostly French influenced cheeses that have their roots in their deep, dark prairie soils.

Prairie Fruits' fresh chevre is as fresh as it gets—they make several batches each week, so what you're eating is usually one to three days old! they gently hand-ladle the curd resulting in a creamy, fluffy cheese. Taste the hints of lemon and savor the luscious mouth feel.

The Wine

Chenin Blanc

Producer: Graziano
Vintage: 2010
Grape: 100% Chenin Blanc
Region: Mendocino, California

Artisan Producer Festival participant Greg Graziano produces wines under three labels: Saint Gregory, Monte Volpe, and Graziano. The Graziano line showcases American/non-Italian varietals. His Chenin Blanc, somewhat rare in this part of the world, is as clean and refreshing as it gets. Fermented completely dry in stainless steel, the just under medium body wine, shows fresh green apple and lemon zest, but also a silvery mineral core and refreshing acidity. The viscous mouth feel is supported by a restrained fresh floral nose.

The Pairing

Guest Monger: Nick

Graziano 2010 Chenin Blanc offers a nose of ripe pear, limestone, ripe apple, and perhaps a whiff or two of white raspberry that belies the pale straw complexion of this lovely Chenin Blanc. On the palate, a warming alcohol presence and refreshing acidity give way to a dry mineral finish with some lingering apricot and white raspberry notes, there is even a whisper of effervescence on the finish.

Prarie Fruits Farm's Fresh Chevre is as light and fluffy as chevres can be. A moist, not-quite-cakey texture gives way to a subtle explosion of herbs, perhaps rosemary and thyme, as well as a lightly citric acidity and a long fresh grass and hay barnyard finish.

When paired together, the acidity and warmth of the Chenin Blanc is subdued by the palate-clinging texture of the chevre while the wine highlights the grassiness of the chevre. The taster is left with a palate-clinging citric acidity that just screams "Spring!"

Cheesy Chat Blog at Pastoral Artisan

Chicago Craft Beer Week Pairing: Racer 5 and Montgomery Farmhouse Cheddar

Chicago Craft Beer Week Pairing: Collesi Imper Ambrata and Whimsical Nougat

Chicago Craft Beer Week Pairing: Meantime London Porter and Madécasse Sea Salt & Cocoa Nibs Chocolate Bar

Chicago Craft Beer Week Pairing: Tripel Karmeliet and Bleu d'Auvergne

Chicago Craft Beer Week Pairing: Sixpoint Righteous Ale and Finocchiona

Chicago Craft Beer Week Pairing: Monschof Scwarzbier and Camembert

Chicago Craft Beer Week Pairing: Sunner Kolsch and Prairie Fruits Farm Fresh Chevre

Pairing of the Week: Chiriboga Blue and Tintero La Grangia

The Cheese

Chiriboga Blue

The Wine

La Grangia

Inevitable Questions:

Bonus Pairing!

Mono-varietal Honeys from Mieli Thun

Happy Pairing!

What We're Drinking: Brachetto d'Acqui

Brachetto d'Acqui

Producer: MarencoGrape: BrachettoRegion:Piedmont, Italy

Pairing of the Week: Kirkham's Lancashire and Uinta Tilted Smile

The Cheese

Kirkham's Lancashire

The Beer

Tilted Smile

The Pairing

Guest Monger: Lindsey

What We're Drinking: Botonero Nebbiolo

Botonero Nebiolo

Producer: Mamete PrevostiniName: BotoneroVarietal: NebbioloRegion: Lombardy, ItalyFarming: Sustainable

Pastoral Announces Bar Pastoral

A Look Back At Pastoral's Artisan Producer Festival

What We're Drinking: Bergerie Anjou Blanc

Pairing of the Week: Prairie Fruits Farm Fresh Chevre and Graziano Chenin Blanc

The Cheese

Prairie Fruits Farm Fresh Chevre

The Wine

Chenin Blanc

The Pairing

Guest Monger: Nick

Producer: Marenco
Grape: Brachetto
Region:Piedmont, Italy

Producer: Mamete Prevostini
Name: Botonero
Varietal: Nebbiolo
Region: Lombardy, Italy
Farming: Sustainable