For those who spend the summer months in Tampa, the dog days of summer are a reality we understand all too well. Afternoon downpours and armies of mosquitoes mar picnics and barbecues; we spend all our time glued to the television to find out where the next named storm is projected to hit. This year, try an escape from the listlessness of hurricane season by pampering your palate, Mediterranean-style.
No group knows a siesta better than the Spanish, whose talent for relaxing is topped only by their talent for producing fantastic cheeses, wines and hams. Mahón cheese, made on the tiny island of Menorca, has a history as colorful as its birthplace. Menorca has sustained many invasions throughout history, but its final British occupation in the 18th century provided the islanders with the Friesian cow, whose milk is now used to make Mahón. This cheese has peachy and grassy notes, as well as a touch of salt as if the sea breeze had gently kissed its rind. The sharp bite to the finish causes your mouth to pucker in unexpected delight. Islanders traditionally enjoy this cheese as an appetizer drizzled with olive oil and topped with rosemary fresh from the garden. I also add a slice of Jamon Serrano, the dry-cured ham's robust gamey flavor accentuating the earthiness of the cheese while its honey sweetness balances Mahón's saltiness. Remember to let both your cheese and ham come to room temperature so you can savor all their nuances while they transport you to the Balearic Islands.
Idiazábal is a sheep's milk cheese (not the ninth named storm of the season) and hails from the mountains in Pais Vasco. When Spanish shepherds traveled with their animals to the high pastures in the summer, they stored their cheese in the rafters of huts. This caused the cheese to take on a smokey flavor from the nightly cooking fires. To duplicate this characteristic, Idiazábal now gets smoked over beechwood. Although made year round, the best production happens in May when the sheep graze on spring pastures. This product finds its way to the States right about now, making it a summer treat for us. Idiazábal smells of soft smoke and fudge, has a sharp acidity and pairs perfectly with the finely marbled, hard-to-acquire Jamon Iberico, a delicacy that's only produced in Spain and became available in the United States in 2008. Real Iberico has a smooth texture and rich savory taste due to the high consumption of acorns in the diet of the Pata Negra (black-footed pigs) used to make this ham. Do not let inferior products fool you; if you find Jamon Iberico in a specialty store or restaurant make sure the label reads Bellota before paying top dollar.
For the perfect summer sipper to accompany both of these Spanish selections, choose a cava rosé (rosado). This bubbly pink treat will beat away the summer sun with refreshing notes of berries and herbs that pair well with both Mahón and Idiazábal. The zippy acidity and occasional dryness of this bright wine sing with the saltiness of both lactic treats.
Don't get stymied by the steamy, sticky summer doldrums. Pull yourself away from the weather report to buy a bottle of cava rosé for your cheese and charcuterie selections and electrify your taste buds.
Kira Jefferson is the resident "cheese guru" at SideBern's in South Tampa.
This article appears in Jun 30 – Jul 6, 2011.