Some
view cheese as only solid food made from milk; I see it as the perfect
sustenance. When I do eat at home for dinner, I prefer a charcuterie platter to
a full meal. I learned this from my grandmother who after cooking meals for
everyone, was entirely content with a bit of cheese, sliced Italian meat,
olives, pickles and nuts. While my children complained about this practice when
they were small, they now request it when they come to visit for dinner.
When
I discovered Vivant Fine Cheese shop in Paso Robles, I was over the moon
excited, as my “cheese” habit is no longer satisfied with mild cheddar and
Monterey Jack. I desire fancy cheeses, artisan cheeses and the accouterments that
go with them to be extravagant.
Gary
started with the dessert helping of DeVine cookies. These local handcrafted
savory gourmet cookies are created by chef Kathleen of Paso Robles are a meant
to be paired with wine. Their unique flavors enhance your wine tasting
experience. Though more savory than sweet, he enjoyed them especially after he
learned that the proceeds supports Damon Runyon cancer research.
The
crew at Vivant was full of spirit and knowledge of the Vivant Fine Cheese Plate
that was served with fresh local bread from La Migliore Bakery. Carrie and
Kristy prepared an impressive dish including five cheeses and three meats as
well as Lucques olives, Marcona almonds and dried cranberries. The cheeses were
all impressive, so much so I bought a half-pound of each to take home for my
nightly meal.
A
bit about these rinds of wonder:
First
taste was a soft brie type called Fromager d'Affinois, which is a French
double-cream soft cheese made from cow's milk. The Fromagerie Guilloteau
Company produces it. Similar to Brie in production, appearance and flavor, but
this delectable cheese had a creamy consistency that was blissful.
Next
was a favorite of mine, Five Year Gouda. The five-year old version of this
Beemster classic is simply unrivaled for that perfect balance of salty and
sweet flavors with a hint of butterscotch. Deep caramel in color, crunchy,
flaky, and meltingly smooth on the tongue, a true cow's milk Dutch Gouda bursts
with flavor. If there is a perfect cheese, this is it.
My
favorite treat from Spain is Manchego; a sheep's milk cheese is made
exclusively from the milk of sheep grazing upon the plains of La Mancha, the
land of Don Quixote. Manchego is made from raw milk and aged for several
months. The cheese is nutty, sweet, and tangy with a firm texture. I was
delighted.
The
Honey Bee Goat Gouda is imported from Holland and has a little bit of honey that
makes this a most perfect goat cheese. A bit of sweetness, a bit of nutty
flavor and the zing makes a wonderful cheese to snack on with the Busseto chorizo.
Finishing
off with a Big Rock Blue, from Central Coast Creamery made with organic milk
and matured for three to four months. This cheese is moist, dense, and almost
fudgy, with an aroma that suggests buttermilk. It is neither sharp nor salty,
about the flawless blue. We added Busseto Chorizo, salami and prosciutto.
To round out this exceptional platter and enjoyed every last bit.
Danika
Gordon, owner of Vivant Fine Cheese came to check on us and we chatted about
her cheese knowledge. She majored at Cal Poly in Dairy Science with a minor in
AG business and worked at the Cal Poly creamery for four years. She told me how
Vivant Fine Cheese shop has long been the premier cheese shop and wholesale
cheese expert to over 150 wineries, restaurants and finer stores. Due to their
popularity, they had move to a bigger place to serve customers, but are still in
the heart of Historic Downtown Paso Robles with over over 250 different cheeses
to choose from. The new location has an expanded lunch menu for locals
including soups, salads, and grab & go work week lunches.
We
took sandwiches to-go on our wine tasting. They were delectable and the
impeccable accompaniment to the wines. I had the Roasted Turkey with creamy Havarti,
a pesto mayonnaise, with caramelized onions and roasted red peppers. The bread
was thick and moist while the cheese and meat cut to precision and flavorful.
Gary
had the Panini on ciabatta bread that was hot, sweet and savory. Inside the
pressed and warmed bread was Busseto prosciutto, fresh mozzarella and fig
spread.
Served
with Kettle chips it was a sandwich to be celebrated.
Vivant
Fine Cheese offers cheese boards, charcuterie platters, picnic baskets and
boxed lunch sandwiches, they can also cater your next party. Vivant Fine Cheese
is now located at 821 Pine Street, Suite B, in Downtown Paso Robles. They are
open everyday from 11:00am to 6:00pm, call them at (805) 226-5530 or order
cheese on line www.vivantfinecheese.com.
I just joined their cheese club and looking forward to my next cheese shipment.
