Winnemere and a Dark ‘N’ Stormy
Sometimes really great eating happens by accident. You have some really good items of food, and maybe in the back of your head you know they would work well together, but sometimes it’s only after you’ve tasted the combination that you know you’ve hit it right on the head. At Cowgirl this week, we’ve been featuring Jasper Hill Farm’s Winnemere. I really love this farm, and this cheese is fantastic. It’s based on a somewhat similar style French cheese called Vacherin, but in Greensboro, Vermont, they wash the cheese with their own raspberry lambic beer and wrap it in strips of spruce bark. The inside turns to a delicious “paste” with spectacular flavors.
Tonight, I brought home the store’s last available piece until winter, and coincidently decided to make myself a Dark ‘n’ Stormy. We happen to have a particularly good Bermuda ginger beer right now, and so I wanted to take the box’s advice and make this interesting sounding drink. It consists of pouring a shot or so of dark rum (couldn’t afford Black Seal so I opted for Barcardi instead) over ice and filling the high ball glass to the top with ginger beer. They are both non-alcoholic, but unlike the more common ale, ginger beer is more smooth and has less of a burn. The combination of the cheese and the drink was really just right: the slight buzz from the washed cheese carried over to the crisp ginger flavor of the drink. I would say go out and buy these foods but the real message is to take risks and perhaps be rewarded!