# of divers

Wednesday, June 27, 2012

Gracias for the Grassias

There's a new cheese on the block, a mixed cow and goat milk blend, and it's dressed to the tees with a delicate lemongrass wrapping.

 Photo Credit: artisanalcheese.com

This little scrumpet, known as Grassias, a play on the word "Gracias", was created by esteemed Cheese Maker, Paula Lambert of Mozzarella Cheese Company to honor its 30 year anniversary.

 It's also hailed from the great state of Texas, and I for one, couldn't be more pleased to see a finer cheese coming out from the Lone Star State.

  Photo Credit: aurelique.tumblr.com

It's a soft, moist, aromatic, creamydreamy and a lovingly leaf-wrapped beauty seething with multifaceted flavors of lemon, herbs, and infused with soft notes of citrus. I have plenty more descriptors fitting for this tasty smackerel, but that's quite enough for this sentence.

This delicate little number is an excellent choice for the "goat wary". While it indeed has the characteristic tart, goaty flavor, the creamy butteriness of the cow's milk smooths out the overall profile, lending a mild and pleasant flavor throughout.

I'm hankering for a hunka at the moment, and am thinking a lovely crisp and refreshing white wine would go fantastically with this delect-a-bit. 

Mayhaps a herbaceous Sauvignon Blanc from the Loire Valley of France? 

Would be a mouthwatering taste adventure, no less.

Photo Credit: cravefw.com

I say, give this newbie a fair shot.

Go now, be merry, and enjoy the lemony, grassy notes of Grassias.

You're Welcome!


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