[From September 11 to October 2, 2016, Tequila Aficionado Media, sponsored by 34 expressions representing 21 brands, embarked on a monumental RV road show dubbed, The Heartland Tour. In these next passages, we recount the historic–and epic–highlights. *FTC Disclosure: Brands appearing on the Tequila Aficionado Dia de Los Muertos & Heartland Tour had to be vetted as Brand of Promise Nominees and paid a nominal fee to be on the tour.]
Cheese and Agave Spirits?
Oklahoma, Kansas, Missouri, Iowa, Minnesota, Illinois, Wisconsin, Indiana, Kentucky, Tennessee, Arkansas, several points in between, then, back home to Texas.
“Why don’t we call it the Control State Tour?” I asked, facetiously. “Or, ‘Escape from the Bourbon Belt?'”
After she punched me in the arm, she declared, “I want to do cheese pairings with agave spirits and Wisconsin cheeses.”
Tequila, mezcal and agave spirits were nowhere to be found!
Cheeses of Mexico
“Imagine what pairings we could suggest to our readers with our sponsor’s agave spirits,” she urged.
It occurred to me that Mexico is a prolific cheese producing country and that many of their regional cheeses are made within the same states as some mezcals.
Surely, I thought, there are bars and restaurants in Mexico that serve some of the very best cheeses recognized worldwide with prize winning mezcals and tequilas?
“Why not?” I said to Lisa. “Let’s do it.”
Filling A Need
Lisa Pietsch explains to Peg Schuett, owner of Cheesers, what compelled us to seek her store out during our Heartland Tour.
Craft Cheeses Made by Masters
Peg Schuett, owner of Cheesers, describes her method of selecting the craft cheeses she carries.
She also explains the stringent regulations that it takes to become a Master Cheese Maker in the state of Wisconsin.
Award Winning Cheese
Peg goes on to list the award winning cheeses she proudly provides in her main display case.
Cheese From Family Farms
Peg continues to walk us through her prize winning cheeses produced at family farms.
Lisa and I sample several of Peg’s suggestions while we try to decide which sponsored agave spirits brands would pair nicely with them.
It’s Hard Work
Peg assures us that cheese making is hard work. Lisa admonishes me for not nosing my cheese properly like I do with agave spirits.
Peg instructs us as to what optimal temperature cheeses should be served.
Just as each expression of agave spirits should be served at room temperature, serving sliced cheese follows the same rules.
Try cheese pairing with your agave spirits, and give Cheesers a call. They ship everywhere!