The Cheese Impresario – Barrie Lynn

Barrie Lynn is The Cheese Impresario. She writes “Cheese Matters,” a monthly column for the Beverly Hills Times and has been seen in USA Today, Wine Spectator, The Hollywood Reporter, Daily Candy and on E! Entertainment. Her tastings have attracted celebrities such as Three 6 Mafia, Jeff Garlin and the cast and crew of the Showtime hit, Weeds.

She will discuss the cheese basics in a quick “cheese 101,” as well as discuss some new trends in cheesemaking – from green cheesemakers, to raw milk and mixed milk cheeses. Also, Barrie Lynn is an expert on serving and pairing cheese. She will offer advice for pairing cheese with beer and wine, as well as explore trendy cheese pairings for bourbon and scotch.

Poached Winter Fruit Compote

Cooking figs, quince, pears and apples with spices such as cinnamon and star anise creates both a sweet and savory profile that coaxes out both.

1/2 cup sugar

1/2 cup honey

Juice of one lemon

2 cups water or juice

1 cup dry or off dry white or rose wine (juice may be substituted)

2 cinnamon sticks

6 whole star anise

6 allspice berries

2 bay leaves

4 to 6 apples, pears or quince (2-3 pounds), peeled and quartered

1/2 cup dried plums, apricots or cranberries

Place the first nine ingredients into a pot and bring to a boil. When sugar has dissolved, reduce heat and add fruit. Cover and simmer, removing fruit with a slotted spoon as it softens.* Arrange the fruit in a glass bowl.

Once all the fruit has been removed, bring the poaching liquid to a boil and reduce it by half (5 to 10 min.). Taste; if necessary add more lemon juice to balance flavor. Strain the syrup and carefully ladle over the poached fruit. Serve warm or cooled with cheese. The fruit will keep in the refrigerator for about one week.

*The fruit should be tender but not mushy.  Cooking times vary: 10 to 15 min. for dried fruit, 20 to 30 min. for pears, 30 to 45 min. for apples and one hour for quince.

GIVEAWAY ALERT: Barrie will be giving away gourmet cheese baskets.