J’Adore Fromage

I adore French cheeses.  I cannot keep the secret any longer… my favorite cheese (this week) is the French roquefort Gabriel Coulet Cosse Noir.  This cheese – probably the world’s greatest blue cheese – truly is tenderness poured into a rock. I’m not kidding, either. Gabriel Coulet is produced entirely from the milk of the ewes that feed on the vast plateaus found in the Aveyron. It is the quality of the milk, the processing of the curd, the adding of “penicillium roqueforti” and finally the ripening in natural caves that give us this unique and remarkable French cheese. The taste is complex, but quite outstanding… soft, creamy, slightly salty, with an after taste that leaves the palate craving for more.

Ahhh, but I digress. Recently I had the true honor of meeting a fellow cheese lover and a French Colonel (for all roads due lead to MacDill, didn’t you know?). Monsieur and I had a good hour-long cheese chat, sampling cheeses from all over the globe starting in France with the famous Brillat Savarin, Comte and Fromage D’Affinois. From there we ventured all over Europe – Ubriaco al Prosecco from Lombardy, Cahill’s Irish Porter from Limerick, Cana de Cabra from Murcia. I was most impressed with Monsieur’s experience with cheese, but what caught me by surprise was his delight with American artisanal cheeses. Where I wonder and fuss over the miracles of French penicillin, Monsieur fell hard for the Purple Haze from Mary Keene’s California creamery.  More and more I am discovering that cheese has power, a miraculous “je ne sais quoi” that can really unite us.

Case in point: Happy Birthday to Datz for one great year, and Happy 100th Birthday to France’s premier cheese store, Androuet.

Tags: Aveyron, Brillat Savarin, Cahill Irish Porter, Cana de Cabra, Comte and Fromage D’Affinois, Datz Deli, Gabriel Coulet Cosse Noire, Limerick, Mary Keene, Murcia, Purple Haze, Ubriaco al Prosecco

A Late Night Snack

I wish I was at work right now… Who says that shortly after midnight on a Wednesday, but it’s true. Datz has spoiled me. Especially when I am home, and I cannot sleep. Late nights and a tad bit of hunger will bring out the foodie in me.

So I find myself standing in front of an almost empty pantry – yes, there¹s a jar of Coupla Guys sauce and Moulins Mahjoub couscous. Some pantry I tell you.  But pasta at midnight –never.  I hesitate with fear, but slowly open the refrigerator… only to find… CHEESE.  I have cheese?  Is this a dream, a cheese mirage? Merde! It’s true. I do have cheese. And not just any cheese, but a small wedge of Beecher’s Flagship Cheddar. I am in turophile Heaven.

Beecher’s flagship is a product of open vat cheesemaking at its finest. Kurt Beecher Dammeier founded the company in 2002 at Seattle’s historic Pike Place Market, and since then Beecher¹s has risen to the top like curd from whey. Indeed, in 2009 the American Cheese Society awarded Beecher’s the second place prize for aged cheddars. So were talking sensational simplicity–creamy, robust and nutty. Use this in your mac and cheese next time.  No joke, it really is that good. And…the perfect midnight snack.

Datz’s February Culinary Education courses will be posted very soon. Be sure to check out the really cool cheese classes we are offering and remember to register early. Who knows, cheese might change your life. It has certainly changed mine at 12:40 am when I couldn¹t sleep.

Good night and cheese dreams friends.

Tags: Beecher’s Flagship Cheddar, Coupla Guys, Datz Tampa, Kurt Beecher Dammeier, Moulins Mahjoub, Pike Place Market

happy birthday datz

HAPPY BIRTHDAY DATZ!

THURSDAY, JANUARY 28 | 11:00 AM­10 PM

$5 Reubens all day. Plus $5 wines and $5 beers.

tampa walkabout

TAMPA WALKABOUT

WEDNESDAY, JANUARY 27 | 6:00 PM

In honor of Australia Day, Datz is uncorking a walkabout of Australian wines. Hosted by Victor Muzii. Complimentary. Reservations required.

813.831.7000 | reservations@datzdeli.com

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