This particular combination of wine, Kurtwood Farm Cheese, and oysters was so stunning I had to share it with you. It was even more magical eaten with the eagles calling above, the song birds singing, and the smells of the Puget Sound and the forest breezing gently all around.
Kurtwood Farms is just a ferry ride away on Vashon Island. And boy, does Kurt Timmermeister know how to make cheese. This cheese (called Dinah’s Cheese) is rich, stinky (in a good way), with a delicious bloomy rind. All of the milk that goes into making Dinah’s Cheese comes from the cows on the farm, and the love that goes into the production comes thru in the eating experience. You can buy the cheese at some locations in Seattle, and we got this at DeLaurenti’s.
I learned about this particular white burgundy, courtesy of a magical little wine shop called City Cellars, in the Wallingford neighbor, just a neighborhood over from Green Lake. City Cellars is staffed by a lovely woman who knows a great deal about wine and is gracious in sharing that knowledge. For example, did you know that Chablis is the northernmost wine district of Burgundy? This one went perfectly with the oysters, just as promised.
- Five rules for pairing wines with cheese (eatocracy.cnn.com)
- Vashon Island farms make for a fresh and tasty day trip (seattletimes.nwsource.com)
- How to Shuck an Oyster (seattlefoodshed.wordpress.com)