Cheese Tasting

It’s not everyday that 30 or so foodies get together to taste French cheeses and drink fabulous wine, but this past Wednesday was a special night.  We were invited by Long Island’s best cheesemonger, Steven Damiani, to attend Uncle Giusepee’s first ever cheese tasting which focused on the Cheeses and Wines of France.  We were joined by a heck-of-a-lot of foodies who all piled into the Smithtown Uncle Giuseppe’s Wednesday night for a few hours.

I’ll try to get you a rundown this weekend as to the stuff we liked (I was the only one in my little section that liked the Reblochon, but I’m a stinky/funky cheese kinda guy) and what we bought (we had to buy the Reblochon and Stefani and I both loved the Tomme Crayeuse and that bottle of cava that’s sitting in the fridge would do well with a Manchego, even though that wasn’t being tasted this evening).

Also, I hope to get a few wise words from Thomas Barresi of Uncle Giuseppe’s for this page.  Quick note, being that we were all tasting wine all night, Tom offered to pay for a cab ride home for anyone that needed one, which was not only very generous and responsible but just goes to show you how Uncle Giuseppe’s is more than just a supermarket.  We don’t shop here on the regular (weekly), but do try to make it once a month or so, because they’re just a better market, stocking better products with a better selection and better prices.  If it wasn’t 13 miles away, we’d probably be there every week.  For now, it’s mostly to stock up on interesting pantry items, great cheese and that random piece of amazing produce that jumps out at us (like the Georgia peaches did to us last month; the smell just jumped up and grabbed us, so we new that they were going to be great peaches).

The event was hosted by Steven Damiani, and Jake Young whose wife told me, “he’s going to be everywhere, you’ll see.”  Great stuff Jake!

The Cheese and Wines of France

Uncle Giuseppe’s
95 Route 111
Smithtown, NY 11787
(631) 863-0900

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1 Response so far »

  1. 1

    robin said,

    Mr. Damiani, so kind of you to have shared your knowledge of the science of cheese with me. I have always been a student of science.. Thank you for sharing with me your experise with me.

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