To eat it or not to eat it: a matter of taste

Cheese rinds are an interesting topic.  Many people are under the impression that there is a specific etiquette to eating the cheese rind, but that just isn’t true. The question of whether to eat the rind of a cheese is, in most cases, strictly up to the consumer of the cheese. 

There are exceptions. Wax rinds are of course not meant to be eaten, although I’ve met someone who claims to have been eating cheese wax his entire life (I don’t recommend this practice.). Leaves or bark that are often soaked in something wondrous and tied around cheeses as they age, should also not be eaten.

Fresh cheeses and most blue cheeses do not have much of a rind compared to larger and longer aged cheeses. Many goat cheeses are coated in ash before they go through a quick aging process. This ash is meant to be eaten but I’ve seen people shy away from the dark layer. It really is a matter of taste, the ash flavor tones down the more sharp edges of a fresh chevre and this flavor combination has been used for hundreds of years.

The larger and more mature cheeses gain flavor and pungency during the aging process. The rind takes on the characteristic flavors from the cave in which it’s aged and the various bacteria who are working their magic on the curds. These tough rinds are the ones which create controversy. These rind can be musty, chewy, and in general is more stinky than the inner creamy paste of the cheese. And if the cheese has a “washed rind” – watch out because that can mean an ultra-pungent ammonia infused rind experience. For some people the taste of the cave or stinkiness of a washed rind is not appealing. But for others the rind adds a depth of flavor to the whole cheese tasting experience. Again, it’s a matter of taste.

The beauty of cheese is its amazing diversity and it should be enjoyed just as diversely. Accept no rules concerning cheese rinds. Be bold and adventurous with your cheese experiences. Try a little rind now and then.

Article written by contributing editor Vickie McCorkendale

you can't fully enjoy burrata without it

We were working late and decided to whip up a little Burrata and Prosciutto appetizer with English Peas and Parmigiano-Reggiano. It was, well, superb, but only becuase it was complimented perfectly with a little italian Pinot Bianco.

Bottles labeled Pinot Blanc or Pinot Bianco in Italy offer fruity aromas, often of apple, citrus fruit, and floral characteristics. Bottles that are varietally pure, although more difficult to find, provide stronger floral characteristics and stone fruits. Regardless of their exact composition, most wines under the label 'Pinot Blanc' are rather high in acidity and are vinified in tank, though more prestigious examples are fermented in large, 100% used oak barrels. Pinot blanc wines are usually made for immediate consumption and seldom meant for cellaring. So drink your Pinot Bianco now, not later!

If you would like the recipe or some pairing ideas for this incredibly flavorful appetizer, please post your interest and we'll write a follow up post for you.

Edible Cigars for Dessert?

Our friends in Chicago should feel blessed that they have an innovative restaurant called Moto. Not only do they have a great wine selection, but their menu is inspired beyond imagination.

This picture of what looks like real cigar butts in an ashtray, is 100% edible. Yes, right down to the ashes, and they were so tasty. So next time you're in the neighborhood, we highly recommend stopping by.

hands down the best martini in the universe

That's right, the lybations crew thinks this is hands down the best Martini in the universe. I would attribute it to one of the star ingredients, St Germain, an elderflower liquer. It takes this lybation to new levels. Trust us when we say, you must make one, or two for you and some very close friends.

Basil Cucumber Martini

• 2 oz Vodka
• 1.5 oz St Germain
• 2 oz lime juice
• 3 slices of cucumber
• 4 leaves of basil

First, muddle your sliced cucumber and fresh basil in a cocktail shaker. Add some crushed ice, then add Vodka, St Germain and Lime juice. Shake well and serve in chilled Martini glass. Garnish with a sprig of basil or cucumber slice.

Tip: If you want a little kick, add a couple drops of habanero infused vodka. See our October 20th post for infusion recipes.

Chocolate Dipped Carmel Apple Martini

This simple combination is perfect for any grown up Halloween party. Experiment with your favorite chocolate liqueur - we sampled Adult Chocolate Milk, a cream-based liqueur infused with vodka.

2 parts chocolate liqueur
1 part carmel apple liqueur 

Rim a martini glass with your favorite Halloween colored rimming sugar (if desired). Pour ingredients into a cocktail shaker with 1 cup crushed ice. Shake and pour into prepared glass.

Tip: Keep your lybation chilled by mixing them a bit smaller.