Monday Meanderings - Beer and Cheese (from Venissimo) Edition

I was going to do a post on a couple of soup places....but man; it's hitting the 80's today. Let's save that for tomorrow.....how about a couple of brews and getting cheesy.

I noticed that I tend to go with quite a few Belgian style beer when I'm at home and usually get something lighter when I'm out and about; unless there's something I'm really interested in.

The Duval Single Fermentation was quite light and the ABV is lower than the typical Duvel Golden which goes thru a double fermentation. I'll take the stuff in the bottle any day of the week.

I was thinking about our trip to Belgium recently. While the Missus no longer enjoys beer and really isn't into revisiting Belgium. I had a blast. When I saw the bottle of St Bernardus on the shelf, it brought me back to biking to Watou, after going to Westvleteren earlier in the day.

Even though a lot of the Belgian brews don't travel well, the memories last.

Did I mention that I've started keeping a cheese journal? Both the Missus and I love cheese...She especially loves the washed rind stuff like Epoisses (did you know that Epoisses is banned on the metro in Paris?) She actually went and requested Limburger from Whole Foods....they had to go into the back of the shop to get it for us.

Anyway, I hadn't been to Venissimo in a while; but dropped by while the Missus was at work yesterday. I went right when they opened and the Cheese Monger working was amazing! We got four definite winners!

From the left to right Brie Fermier, wonderfully rich, with an awesome mushroom-earthy flavor. It was amazing when served at room temp. Jeff's Select, a Gouda from Minnesota, with a bright annatto colored rind, was mildy nutty and easy to eat. My favorite, Monte Enebro, which Liz Thorpe in her wonderful book The Book of Cheese categorizes as a "misfit cheese", was just love at first bite for me. The cheese is ripened with Penicillium Roqueforti; the mold that is used for blue cheese. But while it does have that "spice" like a blue cheese; there's that definite creamy "barnyard" flavor of a goat cheese, along with a mild tanginess and buttery texture. Man, it was so good. The Missus's favorite, was something I just decided to taste on a whim after I had already picked three cheeses, the Ameribella, a washed rind cheese from Indiana. Oh man, this was so creamy, the mushroom funkiness and pungency turns in an almost buttery flavor at finish. Man, four for four, I can't remember the last time I brought home all winners! Thanks Venissimo!

Venissimo Cheese
754 W Washington St
San Diego, CA 92103

That duck salami I got from one of the vendors at the Little Italy Mercato was a winner as well. I add a couple of slices with the Missus's salad for lunch.

Speaking of the Little Italy Mercato. Ever see this interesting couple around?

On this day, they were both strutting their stuff, with "Wild Thing" blasting on the hand held speaker! You gotta love it!

And thanks so much for indulging me!

I'll be back with something more substantial tomorrow!

Comments

[Derek R]

Four for four! Woot! Also - I'm stealing your idea of a cheese journal.

[kat]

cheese journal, nice!

[Kirk]

You can actually get formatted Cheese Journals on Amazon Derek.

I'm having fun with it Kat!

[Junichi]

I like to take notes on all the beers I drink. So if I come across it again I can check if I liked it or not.

[Kirk]

I had thought about doing a beer journal Junichi. But decided it would get way too large! ;o)

[Faye]

I've been going to the LI farmers market. Recently found Assenti's - their freshly sliced parma prosciutto was to die for. Also, there's a jam vendor at the FM - Jackie's Jams. They have two new flavors : truffle fig and balsamic fig. Both are sweet but the balsamic fig would go nicely with that cheese plate of yours (and a warm crusty baguette). Is there still a Venissimo in North County?

[Kirk]

Hi Faye - Hopefully, one of these days you get to taste the Prosciutto in Parma; or even better Culatello. I believe Venissimo's Del Mar location is still open. Though after checking out the NP and Liberty Station locations; I find the selection and expertise at the Mission Hills shop is still the best.