3. The Wilde Weide Gouda & 4. The Scharfe Maxx
Dreams came true this weekend.
This Saturday, I made it out to THE AMAZING DI BRUNO BROS. ITALIAN MARKET IN PHILADELPHIA (145 review, 4.5 stars on Yelp, and not overrated), with the help of that handsome chap in my profile picture. I told the employees about my project, and the next thing I knew, the cheese…connoiseur(?) was feeding me cheese after cheese, pairing after pairing. Witnesses can confirm that I was absolutely insane with happiness. I settled on taking two blocks of cheese (both of raw cow’s milk) home that day, a pairing of candied cashews (for the Wilde Weide Gouda), cerignola medley olives (for my tummy), and almond torrone (for the Scharfe Maxx).
I won’t bore you with more words. Take a look for yourself.
#3. The Wilde Weide Gouda
A quarter pound of wilde weide gouda, aged 18 months, I believe. The quarter pounders are sad, but are all I can
afford eat! According to House of Cheese, a “whiskey quality” develops after 15 months. I’m not a whisky drinker, but please try this cheese and let me know if it’s really true!
Sweet “Black Lava” cashews and thinly sliced wilde weide.
The candied cashews and the wilde weide made for a simple, yet delicious pairing. The smoky tasting gouda and the nutty taste in the cashews complimented each other well, resulting in mini taste explosions in your mouth. The wilde weide was good, but the nuts were better. I caught myself just eating up the tasty cashews alone.
Next time, I’d probably go with a less sweet nut, and add some dried apricots.
Now…for the craziest cheese recipe I’ve ever tried (except for
yesterday when I that one time in elementary school when I poured cheez-its in a bowl of milk and had cheez-it cereal)
#4. The Scharfe Maxx S’mores
Two small bars of dark chocolate (you don’t need expensive chocolate from whole foods to make this tasty recipe).
3 ounces of soft almond torrone (most accurately described in House of Cheese as “high-class marshmallow studded with almonds”).
S’more it up. I made them bite sized, so they weren’t too hard to eat. The pairing is odd, but good. The almond torrone is a little overpowering, but since it was so soft, fresh and perfectly nutty, I really didn’t mind.
The complete platter with the wilde weide on the left, candied cashews, olive medley, and scharfe maxx s’mores.
Thescharfe maxx is in the same family as the emmentaler and the similarity in taste is undeniable. The employee at Di Bruno Bros. suggested I try the moister scharfe maxx after I told him that the emmentaler was a little dry. His words rang true!
Ty’s a fan too! Love this place and can’t wait to go back.