Carmody Cheddar at the Bistro Thursday Night GCS

Joanie Hudson contributor to the Winery and Vineyard writes about a very specialĀ TGC or Thursday Grilled Cheese selection at the Bistro Restaurant & Wine Bar

“Don’t miss the Grilled Carmody Cheddar sandwich at the Bistro’s special Thursday evening tonight. Cheddar cheese is pressed between two slices of artisan sourdough bread with tomato and basil, and its suggested wine pairing is our light and fruity signature blend of Zinfandel, Carignane, and Sangiovese (ZCS).

Cheddar Cheese is one of the most popular and frequently purchased cheese in the world, and its simplicity screams childhood memories. The Bistro puts a sophisticated twist on a classic ingredient by making sure it is of the highest quality and grilled to perfection. Its semi-hard texture is produced from cow’s milk and originated in England’s village of Cheddar. Naturally the cheese ranges from white to pale yellow in color, but sometimes pigment is added to give it its trademark pumpkin-orange color that pops up in grocery store aisles. With maturity Cheddar develops a crumbly texture and its sharp taste is enhanced.

One interesting fact about Cheddar is the vast range of quality associated with the name. Many well known cheese have obtained the rights to their name, ensuring quality when it appears on the label. Cheddar doesn’t have any name protection so its reputation has been damaged by the low quality mass market products that are frequently produced. Cheddar is widely produced in the United States, Ireland, Australia, New Zealand, South Africa and Canada. Its depth of flavor is enhanced by the basil’s refreshingly clean punch and stand out garden fresh fruitiness of the tomato.

Carmody Cheddar is made from Jersey cow milk and aged at least six weeks. Its buttery texture is naturally golden in color. Come by and try it at Pierre Lafond Bistro’s Thursday Grilled Cheese Night.

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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