![\"taste\"](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2009\/07\/taste.jpg\" "\\"taste\\"")
<\/a>Years ago I was invited to the Culinary Institute of America at Greystone in St. Helena for a three-day cheese course. It was a total immersion that also included wine pairings, learning how to make homemade mozzarella and even how to make corn tortillas. I tasted everything from the nutty Vella Dry Monterey Jack and luscious Strauss organic yogurt to Bellwether Farm\u2019s oh-so-gooey Crescenza (try it on focaccia with a little truffle oil drizzled on top). I met many of the local cheese makers as well as local wine makers and even got a chance to cook in the CIA kitchen to try out new cheese-infused recipes. It was fabulous.<\/p>\nThen I came home to San Diego.<\/p>\n
While other writers and editors were swooning over the cheeses and making notes of specialty cheeses to pick up at their local cheese shop back in San Francisco, I could only hope that some of these cheese makers could do mail orders. My best hope back then was that perhaps Whole Foods might carry some of the bounty I\u2019d discovered and fallen in love with.<\/p>\n
Times certainly have changed and here we are with three thriving cheese shops in San Diego – Venissimo, Aniata and Taste – along with pretty good selections at Whole Foods, Bristol Farms, Trader Joe\u2019s and other more enlightened markets.<\/p>\n
Despite carrying very similar products, each of our local cheese shops is wonderfully unique. Having spent an afternoon at Taste recently I\u2019m going to declare it the party shop. This is where to go not just for wonderful cheeses and other epicurean treats, but to simply have a good time. And, why not? It is in Hillcrest after all and shares space with Wine Steals next door. Call a friend and meet up on a weekend afternoon for a glass of wine and an international tour of fabulous cheeses.<\/p>\n
Owned by Mary and George Palmer, Taste is a true reflection of their gregarious, opened armed approach to retail. Their clear enthusiasm for playing with food and educating customers is very endearing and will likely send you out the door with several delicious bundles.<\/p>\n
There are no counters at Taste. The cheeses are on display on tables and shelves or in the refrigerated case that lines the wall next to a collage of cheese labels that goes to the ceiling. Want to sample something? Mary will bring the cheese to one of the tables to slice and probably tempt you with a pairing or two.<\/p>\n
Enjoy the deep muskiness and incredible sharpness of Old Quebec vintage cheddar? Try it with a dab of red onion confit. It improves the taste of both. How about Colston Bassett Stilton? Oh, it\u2019s mellow. But with a little dried fig compote? Mellow turns to memorable. The ultimate? Parmesiano Reggiano with rich, syrupy 12-year-old balsamico. Stunning on the palate.<\/p>\n
Jars of these confits, compotes and vinegars are displayed throughout the store, along with local artwork that\u2019s also for sale. One wall of shelves holds gems like truffle salt (perfect on eggs, pasta or steak), honeys, pasta, crackers, olives and Knight Salumi.<\/p>\n
On a table against another wall are rich and fruity olive oils from Spain, Portugal and Italy, and balsamicas varying in age from 12 to 25 to 40 years. And, from Sardinia, there are jars of Saba, a very sweet grape must that\u2019s made by reducing grape juice to a syrup. Acid plays no role here, nor does age. It\u2019s all about the reduction and this sauce marries well with oil to create marinades and dress salads, but use it solo over ice cream, fruit or pastries.<\/p>\n
Another table nearby is all about chocolate. There are the elegant orange boxes of hand-crafted local chocolates by Dallmann Confections in flavors like jasmine, pistachio, fleur de sel, Provence (lavender, of course, with Bourbon vanilla) and rose water. Taste also features Eclipse chocolat made by local artisan chocolatier Will Gustwiller (his shop is on El Cajon Boulevard in North Park). Try his exotic salted caramels, rich distinctive flavors topped by just a sprinkling of artisanal salts and infused with flavors like ginger and lavender. Also on display are bars of Vosges, Casa Don Puglisi chocolate from Modica and Chocolates El Rey from Venezuela. I enjoyed the smooth as silk sweetness of the Bucare dark chocolate bar.<\/p>\n
Mary and George moved to San Diego several years ago from the Bay Area. They started as wine geeks but began focusing on food, especially cheese. It was George\u2019s idea to start a cheese shop and they met Bob and Martyna Stonebrook who opened Aniata in Flower Hill Mall in 2001. Bob invited the Palmers to come work for him to learn about the business and the groundwork was set. Three years ago the couple opened Taste on University Avenue and have building the business since.<\/p>\n
I won\u2019t list the 80 to 100 cheeses Taste carries at any given time; you can visit the shop or check out their Web site for that. But, I found some favorites that I had to buy or will return for that you should put on your list:<\/p>\n
Parmigiano Reggiano: The one that Taste carries is a Reggiano Doc, meaning that it is certified as coming from Northern Italy and meets the Parmigiano Reggiano cheese Consorzio criteria. It\u2019s branded with the Consorzio\u2019s logo once it\u2019s been inspected and passed at 12 months. Cut straight from the wheel, this hard, granular cheese resembles nothing like the stuff in the green cardboard container. It\u2019s earthy and crumbly\u2014irresistible to nibble in little slices with a red wine or dry champagne.<\/p>\n
Purple Haze: I love chevre and this soft goat\u2019s milk cheese ups the ante with the addition of lavender and fennel pollen. Because it\u2019s so perfect crumbled in a salad, I pulled out Grandma Anna\u2019s weathered old wood salad bowl and filled it with organic baby romaine, fresh mizuna from Nijiya, chopped scallion, toasted walnuts, orange heirloom tomatoes from the farmers market and ruby red cherry tomatoes. No vinaigrette on this salad\u2014just a good drizzle of unfiltered Italian extra virgin olive oil and Saba. Now, I loved Purple Haze in the salad, but Mary also suggests adding it to mashed potatoes at the end of preparation.<\/p>\n
Ewephoria: This Dutch ewe\u2019s milk cheese is one of my favorites because it is all big flavor\u2014nutty flavor. I adore it on toast in the morning but try slices on an apple or pear accompanied by a big, robust red wine.
\nIdiazabal: This is a truly unique raw sheep\u2019s milk cheese from Spain. Why so unique? It\u2019s the burst of smokiness\u2014and the cheese isn\u2019t smoked. Instead, it gets that crazy flavor because it\u2019s aged in chimneys. Go figure. But, it\u2019s a tremendous hard cheese\u2014nutty and just a little oily.<\/p>\n
St. Agur: Oh, I did love this blue cheese from France\u2019s Auvergne region. This is simply one of the best blue cheeses you\u2019ll find because it\u2019s so creamy. A full fat blue, it has a sumptuous flavor that finishes with bacon. Dreamy.
\nRoquefort Carles: Another sumptuous blue cheese that comes, of course, from Roquefort. It\u2019s strong, it\u2019s tangy and I adore it.<\/p>\n
Vacherin Fribourgeois: My grandpa Sam loved stinky cheeses. He\u2019d have loved this small batch Swiss cheese. While he would have eaten it straight up, you might want to balance the strong flavor with some crusty bread. Mary suggests using it for fondue or raclette.<\/p>\n
I tried a lot of different cheeses at Taste but bought only a few because I hate the idea of these magnificently living foodstuffs going moldy or hard before I can finish them. Cheese storage has been on my mind and I\u2019ve gotten a lot of different advice over the years on how best to keep cheese fresh. Aside from buying small portions and eating them promptly, what do you do? First some don\u2019ts: don\u2019t wrap them in plastic wrap, Ziploc bags or moistened paper towels covered by wax paper. Instead, Mary pointed directly at the lined blue and white paper she wraps the cheeses in. She calls it \u201cGore-Tex\u201d for cheese. The liner wicks moisture from the cheese. The paper keeps the cheese dry. You can also use parchment or wax paper enveloped in foil. Label your little packages with a Sharpie pen. They should keep for several days. Ideally, you don\u2019t buy more than what you can eat fairly quickly.<\/p>\n
Taste Artisan Cheese & Gourmet Shop is located in Hillcrest at 1243 \u00bd University Ave., 92103. Phone: (619) 543-9340. www.tastecheese.com<\/p>\n
Caron Golden es una escritora gastron\u00f3mica independiente a la que le encantan los mercados de todo tipo. Es anfitriona del blog San Diego Foodstuff (www.sandiegofoodstuff.com).<\/p>","protected":false},"excerpt":{"rendered":"
By Caron Golden Years ago I was invited to the Culinary Institute of America at Greystone in St. Helena for a three-day cheese course. It was a total immersion that also included wine pairings, learning how to make homemade mozzarella and even how to make corn tortillas. I tasted everything from the nutty Vella Dry […]<\/p>","protected":false},"author":726,"featured_media":242796,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Taste: A Cheese for Every Occasion","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11551,11555],"tags":[],"class_list":["post-242795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-uptown-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/242795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=242795"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/242795\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/242796"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=242795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=242795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=242795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}