Tossed Salads and Scrambled Eggs

The Calf and Kid Cheese 101 – Capitol Hill, Seattle

Posted on: Wednesday 29 February 2012

We have been foiled in several attempts to dine at Sitka & Spruce in the past year. The first was a walk-in rejection with nearly an hour wait. The second was an abruptly terminated phone call when I requested a table for eight during the festive season. The third was a hasty retreat due to a forgotten AmazonFresh scheduled delivery. Determined to have a meal at Sitka and Spruce I suggested dinner there after the Cheese 101 at The Calf & Kid but alas, the restaurant is closed on Sundays.

I adore Melrose Market and every neighbourhood should have one! The Calf & Kid is an artisan cheese purveyor with personalised service and a genuine passion for quality cheeses.

The cheese counter at The Calf & Kid. A handwritten sign is spiked into each cheese with unique descriptions and flavour profiles.

Dry-aged beef at Rain Shadow Meats.

Cooking wood piled outside Sitka & Spruce.

Jars of herbs and spices at the Sitka & Spruce Pantry.

We peeked through the window panes into the Sitka & Spruce kitchen where cheeses were plated.

Bar Ferd’nand recommended Spätburgunder, a German Pinot Noir. A fruity bouquet, it was a light wine pairing for the cheeses.

Cheese 101 is an introduction to cheese with the founder and owner of The Calf & Kid, Sheri LaVigne.

We chose a table in the corner. Wine glasses were promptly dispensed. We sipped the red and flipped through the booklet on cheese vocabulary and types of cheese as we waited for others. An earthenware bowl of crackers and seeded bread were plenty for the cheeses.

A generous dollop of fig jam.

Sheri briefed us on the history of cheese, her background and why she opened The Calf & Kid. Her love for cheese originated from living in New York where cheese was an ‘affordable luxury’. In 2001 there were four cheesemakers in the Pacific Northwest, today there are more than seventy. The samples selected were European and local for comparison.

Like wine, cheese has terroirs. The characteristics of a cheese are impacted by the environment, the animal’s diet, the cheesemaker’s recipe and method, and the seasons. Every batch of cheese will taste different.

Sheri mentioned that the strength of the cheese has to match the beverage. She likes pairing cheese with beer. Bourbon and whisky add another dimension of flavour. Sheri recalled that goat cheese and coffee are the ‘worst combination ever’!

Sheri commented that drinking raw milk is ‘more dangerous’ than eating raw milk cheese. ‘The concern is listeria which is harmful to the immuno-compromised and can be fatal.’

Clockwise from top:
* Leonora – various producers, Spain, pasteurised goat milk
* Humboldt FogCypress Grove Chèvre, California, pasteurised goat milk
* Fougerus – Robert Rouzaire, France, pasteurised cow milk
* Moses SleeperCellars at Jasper Hill, Vermont, pasteurised cow milk
* Manchego – Pasamontes Denominazione di Origine Protetta, Spain, raw sheep milk, aged one year
* Tin Willow TommeBlack Sheep Creamery, Washington State, raw sheep milk, aged five plus months
* Gruyère de Savoie – Appellation d’Origine Contrôlée, France, raw cow milk, aged two plus  years
* Snow Canyon EdamRockhill Creamery, Utah, raw cow milk, aged two plus years
* Tallegio – Guffanti Brothers Denominazione di Origine Protetta, Italy, pasteurised cow milk
* Red HawkCowgirl Creamery, California, pasteurised cow milk
* Colston Bassett StiltonNeal’s Yard Dairy, England, pasteurised cow milk
* OregonzolaRogue Creamery, Oregon, raw cow milk

Sheri explained each cheese in detail as we nibbled and I took copious notes. Earthy, buttery, nutty, caramel, mushroom, funky and grassy were all words scribbled on the page!

I was enamoured by these pastel tassels accented by gold and silver tones.

Wine and cheese are joie de vivre!


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