In this installment
Manchester Cheese from Zingerman’s Creamery
Violet Mustard
Manchester Cheese from Zingerman’s Creamery
Zingerman’s Creamery uses local cow’s milk to make this double cream cheese. It is made by hand and mold- ripened using a technique brought over from France two centuries ago. The cheese is soft and luscious with a mild tang when young, and gets denser and more flavorful as it ages, with a soft rind that oozes just a little. Like other cheeses, Manchester is best served at room temperature when its full flavor will come through. Because it’s so soft, it will ooze a bit when it’s warm.
Violet Mustard
Elie-Arnaud Denoix revived the lost art of blending freshly pressed red grape juice with mustard seeds to make a mustard that is a little fruity, barely spicy, and deep purple. Moustarde au violette has been eaten in French grape growing regions for centuries. The traditional way to serve violet mustard in Périgord is with boudin sausage and cooked apples. But it is really, really good with cheese.
Together they’re earthy, tangy, creamy and crunchy from the pop you get from biting down on the whole mustard seeds.