Barrie Lynn (left) calls cheese a “love drug,” citing its aphrodisiacal qualities. As a former cheese columnist for the Beverly Hills Times, Lynn, AKA “The Cheese Impresario,” knows of which she speaks. She also knows about love: she recently relocated to St. Louis from Los Angeles after reuniting with her high school sweetheart. The City of Angels’ loss is our gain as Lynn is ready to share her cheese expertise, infectious passion, and warm hospitality with St. Louis—a city she calls “the new black,” recognizing that it’s poised to become a major player in the national food and drink scene.
I emailed Lynn to learn more about her move to St. Louis, and she immediately responded with an invitation to her home for cheese and libations. Unable to turn down cheese (and drinks), I just as quickly responded with a “when and where?” Upon arrival, I was greeted with a printed menu—rolled into a scroll and tied off with a scarlet ribbon—for our “Artisanal Cheeses and Tennessee Whiskey Pairing Adventure.” (Relish's first encounter with The Cheese Impresario was a year ago, here.)
Over the next couple of hours, we tasted several excellent cheeses (a Sartori Reserve Espresso was a favorite) paired with Jack Daniels Gentleman Jack and Single Barrel. Lynn mused about advertising in NYC (her former profession), the Academy Awards (she got her big break when certificates for her cheese tastings were included in the 2006 Awards’ gift bags), and Three 6 Mafia (that year’s best-song-winning rap group who nicknamed her “TCI” after she hosted a tasting for them). “They rock,” Lynn said of the rappers, using a favorite expression of hers, illustrating both her passion and LA background.
The tasting began with smelling the cheese and drink separately and then taking a bite of the cheese to create a “cheese highway” before quaffing. While Lynn would note hints of almond, for example, from a pairing, I remained less articulate about specific flavors and started to wonder if all cheese and whiskey might taste good together. That is, until she sprang an award-winning cow, goat, and sheep mixture on me—something she hadn’t tried herself with whiskey. The first taste had me thinking everything was okay until a bitter punch rose up from the back of my throat. Pronouncing it “horrible,” Lynn guessed that the sheep threw off the pairing, explaining that sheep’s cheeses remain more challenging to pair than cow’s and goat’s.
Whatever it was, I’ve learned that pairing cheese with whiskey or wine or beer or rum or aquavit—combinations Lynn showcases in her “Cheese Rules” videos—takes knowledge gleaned from visiting producers (something she does as much as she can) and extensive trial and error (something I’m happy to assist with in the future, I informed her).
For those who want to see The Cheese Impresario in action, Lynn will be hosting a rum and cheese pairing at the Clayton location of The Wine and Cheese Place on September 27.
