Ubriacone

While shopping at the Gateway Market in Des Moines on a field trip with my culinary class, we stopped for some cheesy conversation. The man working at the cheese counter explained to us the details about all the different cheeses. One caught my eye; this cheese was pale white with random splashes of burgundy running through it. I picked it up curiously to examine it. "Ubriacone. Italian Cows Milk with Red Wine". As enticed as I was, naturally, I bought it. After opening the package to try some of this cheese, I discovered a leaf on the outside skin of the cheese. Peeling it away, it revealed holes in which the red wine was allowed to seep in. 'Okay,' I thought. 'This calls for some research'. My discovery:
Ubriacone is a delicious raw cow's milk cheese bathed in a mixture of local Clinton & Raboso wine must & then pierced like a gorgonzola to let the aroma and flavor of the wine permeate the cheese to a new degree. Ubriacone is an affectionate term in Italian for the "great big drunk". The cheese is covered with grape leaves to cover the holes of the piercing so that mold won't grow in the holes. Keep the leaf in place when cutting the cheese.

I reccomend for anyone who can to try this cheese. I wrapped the cheese tight and placed it in back in my fridge (hidden from view; my mom in a cheese fiend) to keep safe so I can bring it back to class and let my schoolmates have a try.

Giving thanks...

Eating pizza and drinking wine...

Eating food and drinking wine are two of the biggest passions in my life. Now, add into the equation a group of wonderful friends and conversation and life is complete. Tonight we are enjoying a thin crust pizza, layered with olive oil, mozzarella & Swiss cheese, finally topped with chopped tomatoes and fresh basil leaves.
Paired with this crispy yet sweet and pulpous pizza, we bought a Pinot Noir. Produced by P.K.N.T., this wine, a brilliant purple/red color, has rich fruit notes of cherry, plum and strawberry, yet has a kick of leather and dirt. The combination of the cheeses, with it's bitter and yet sweet qualities, build a perfect bridge with the sweet and semi-dry qualities of the wine.
Imported from the middle regions of Chile, this P.K.N.T. Pinot Noir is a great discovery for me.
This wine would go well with white meats, mild/dry cheeses, light veggies (esp. asparagus) and possibly sushi.
Good food, good wine, good night!!!

Allow me to introduce...

Since this is the beginning, allow me to introduce myself and who I am. I am Astred Aviella Anistasia Marie Tara Sarasvati Griffin. Currently attending Indian Hills Community College, I am in their Culinary Arts program. Being a vegetarian and firm slow foods follower, skepticism constantly knocks on my door. But with the skeptics comes the opportunity for growth and change. My original plan involved music school to study blues & jazz (I'm a singer..). Reviewing all of my nonsensical plans for the future, my sister intervened and applied me to Indian Hills for their Culinary Arts program. Hesitantly, I dragged myself to class the first day. Did I really want to become a chef? Isn't that just a hobby or passion, not a sound career choice for me? Yet, day after day, I would wake up at 5 a.m. and drive the 35 minutes to campus in order to start the new day ahead of me. The more I went, the more I involved myself. The more I learned, the more passion grew inside of me for what I was doing. I have to run back to class now; I am a sixth term culinary student at Indian Hills, taking a short break from my classes to start this blog in hopes it will inspire the need to fulfill passions amongst everyone around me and the need to change for the better.