Sunday Eats: Barely Buzzed

23 May

The majority of my weekend was spent in Paso Robles participating in this lovely event, and although the weather was surprisingly chilly the combination of fantastic wine, music and food was sublime (and what great food it was)… From Artisan Alley to the surrounding downtown eateries. One of my particular favorites is the local cheese shop Vivant Fine Cheese owned and operated by Dairy Science Cal Poly Graduate Danika Reed. Located next door to Hotel Cheval on Pine Street, this little cheese shop has it all including my new favorite “Barely Buzzed.”

This semi-firm cheese made from cow’s milk is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company (the coffee rub makes this cheese so unique and delectable). The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavender buds are ground with the coffee. The rub imparts notes of butterscotch and caramel which are stronger near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in humidity controlled caves. A truly addictive cheese.

And the perfect pairing? An elegant Cabernet Sauvignon with soft floral notes, cedar chest mocha flavors and a long lingering finish such as this delicious local Cabernet.

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