This weekend we are pairing a triple creme with Prosecco. Our cheese is Trio from Andante Dairy in California.
If you don't know how scientific the cheesemaking process is, ask our friend and cheesemaker Soyoung Scanlan. She's been a biochemist and dairy scientist. Using that knowledge she came to cheesemaking and has been making lovely, delicious well crafted cheeses for years.
If you notice, all of her cheeses have musical connections. Picolo, Minuet, Rondo and this week's Trio. Trio is a blend of cow's milk, goat's milk and creme fraiche. What's best with a rich, creamy triple creme? Why a sparkler of course!
This week we go to Italy. N.V. Pizzolato Prosecco from Veneto, Italy is an organic sparkler.I think Cesar might have had influence on the choice seeing how he just came back from a two week top to bottom trip in Italy. The off dry bubbles cleanse your palate after each taste of cheese, and encourage you to have more!
If you would like to get to know this mystery cheese come in to the Loop store this afternoon between4-630p or come up to Lakeview tomorrow from 1-4p. Meet the maker of this new addition to our cheese case.