Creation Chats Cheese

At Creation we like to think of our Tasting Room not only as a place where we can pamper our guests but also as a place where we can interact and learn from each other.

A recent visit from the well-known German cheese sommelier Michael Bode from Käse Ecke in Lindau Insel presented such an opportunity. Michael of course ‘chatted cheese’, sharing some valuable information on cheese tasting such as rind, smell, texture and optics. His visit ended in an unexpected and pleasurable cheese and wine tasting where the sharing of exciting ideas was the order of the day.

The first cheese to be discussed by Michael was the Reblochon which was highly recommended for its texture. He did however express his regret that there was no rind to be judged.

Michael also focused on the saltiness of each cheese, pointing out that salt is always added for flavour. When there is no salt there is no flavour! A valuable tip is to always add something sweet and fruity as a complement to the cheese.

An interesting technique came to light when Michael tasted the signature Hashtag Chardonnay (Boerenkaas strips stacked in a hashtag and paired with the Creation Art of Chardonnay). He took a strip of cheese and broke it in half under his nose, allowing the aroma to erupt right there. He found the cheese to be perfectly ripe and was impressed with the honey, bee pollen and truffle oil combination served with the cheese – especially with how the sweetness combined with the cheese and the wine.

A valuable suggestion from Michael was that we add a little chocolate to the Blue Cheese normally served with our Merlot. The theme of sweetness with cheese once again came to the fore, making this a winning combination!


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