The Roundtable
11:35 am
Wed July 30, 2014

Picnic Pointers From The Cheese Traveler

  Eric Paul is a cheese lifer: he has been a cheesemonger in the artisan cheese and specialty foods business for over 15 years. In September 2012, after selling local cheeses at area farmers' markets, Eric opened The Cheese Traveler at 540 Delaware Avenue in Albany, NY to bring a shop where artisan cheeses and cured meats are cut-to-order in Albany.

We’re just about at the end of July and summer is racing by but we still have at least a month of prime-picnicking. Whether you toss out the ol’ red-and-white gingham or take a more modern approach, Eric has picnic tips for you.

Items tasted/discussed in the segment:
St. Stephen -- a new, local triple creme cheese made from jersey cow milk, enriched with Jersey cow cream, made in Stephentown, NY. It is rich with a luscious, buttery texture and lactic, slightly saline flavor.
Duckett's Caerphilly -- a traditional British territorial cheese made raw cow's milk by Chris Duckett, a third generation Caerphilly maker, in Somerset, England. It is selected, aged and ripened by Neal's Yard Dairy, England's most famous and arguably most important cheese shop. Duckett's Caerphilly It has a natural rind and a lemony, mushroomy, lactic flavor.
Fourme d'Ambert -- a classic, name-controlled blue cheese made in the central region of Auvergne, France. It has a natural rind and a creamy, fudgy texture with a sweet mushroomy, minerally, flavor that is not too salty.

Charcuterie:
Sopressata w/ Burgundy -- a classic, Italian-style, dry cured salami made from Burgundy wine and peppercorns
Speck -- a smoked, cured ham, similar to prosciutto, from northern Italy

Accompaniments:
Cooper's Lake Farm Pistachio, Sunflower Seed Brittle
Cornichons
Side Hill Farm Pear Paste
Bonfiglio & Bread -- Pain A L'Ancienne Baguette
Potter's organic crackers

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