Edward Hamilton will be joined by Brazilian, Leblon brand ambassador, Karin Graziadei, who will show us how to make a caipirinha like they do it in Brazil. And Barrie Lynn, The Cheese Impresario,
will be stopping by to share some great cheese ideas to pair with this drink.
The Artisanal Cheeses
Sartori Foods – Plymouth, Wisconsin
Cheesemaker - Mike Matucheski Sartori Reserve Original & Raspberry BellaVitano– Cow
Wisconsin in its terroir and Italian in its heart, BellaVitano is an elegant cheeses featuring a unique Parmesan flavor and a creamy Cheddar texture. The BellaVitano cheeses we’ll enjoy with the Leblon Cachaça are the Original and the Raspberry that’s soaked in New Glarus Raspberry Tart Ale. Sartori Reserve's Raspberry BellaVitano took first place in its class at The American Cheese Society Competition.
Widmer’s Cheese Cellars – Theresa, Wisconsin Wisconsin Master Cheesemaker - Joe Widmer
Third generation cheesemaker, Joe Widmer, is a fine artist whose medium is cheese. Joe is one of only 44 Wisconsin Master Cheesemakers who have passed the state’s rigorous standards much like a Master Sommelier or Master Chef program.
6-Year Cheddar – Cow
Joe’s family has been making cheese for three generations. He is a salt of the earth person and describes this cheddar as “a burst of flavor, nutty, intense, a bit crumbly and without that bitter bite sharp cheddars often have. His is a smooth as silk cheddar.
In July 2009, I took a short break from the fun at Tales of the Cocktail to sit down with Gerry Schweitzer, Gilles Merlet and his son, Luc Merlet, to learn more about Leblon. Here is the first of two parts of that interview.
Another part of that interview can be heard from the Brazil page of this site.