EPISODE 7
Barry X Ball
Acclaimed Sculptor Barry X Ball Explores Ancient Artistry with Technology
Watch internationally acclaimed sculptor Barry X Ball explore the intersection of ancient artistry and cutting-edge technology over five unexpected cheese courses. From scanning Michelangelo's masterpieces in Italian museums to using seven-axis robots in his Brooklyn studio, Barry reveals how true innovation comes from dialoguing with history—not running from it. Along the way, discover why there's no such thing as a "perfect" cheese plate, and why that's actually liberating.
IN THIS EPISODE 🧀
IN THIS EPISODE 🧀
Course 1 Cheese:
Sainte-Maure de Touraine
Producer: Fromagerie Jacquin | France
Cheese Profile: Ash-ripened goat cheese with a creamy texture, delicate caprine and nutty flavors.
Pairing: Chestnut honey, chamomile, fresh mint
Taste: A classic French ash-ripened chevre meets a balancing sweetness from the chestnut honey. This pairing tempers the light peppery rind while a light chamomile dusting brings a grassy and floral character to the foreground. Just a hint of mint adds a little lightness to round out the pairing.
Course 2 Cheese:
Manchego 1605
Producer: Queseria 1605 | Spain
Cheese Profile: Firm, raw sheep’s milk with notes of hay, green olive, and almonds.
Pairing: Boquerone sardine, Olive, Piparras Pepper, Thyme
Taste: PINTXOS! A quintessential Spanish tradition all around. Briny and sweet boquerones deliver plenty of umami to support the lactic brightness of the cheese while olives and piparras peppers tantalize the palate with acidity and spice. Fresh thyme echos the earthy and savory flavors to bring out the warm nuttiness of the Manchego.
Course 3 Cheese:
Chällerhocker
Producer: Walter Räss | Switzerland
Cheese Profile: Cow’s milk Alpine cheese with notes of toasted almonds, sour cream, onion, and a hint of creamy butterscotch.
Pairing: Teriyaki Seaweed Chip, Chili Crisp, Chive
Taste: Umami to OOOOOH MAMMMMMI! Brothy and meaty tones from the cheese become elevated by the light ocean and sweet flavors of the seaweed chip. The addition of chili crisp imbues this pairing with both heat and crunch, cutting the richness and doubling down on umami. A little chive to finish plays off the distinct onion notes of this Alpine cheese.
Course 4 Cheese:
Paesanella
Producer: Ciresa Formaggi | Lombardy, Italy
Cheese Profile: A creamy texture and a mild barny pungency. In flavor it is sweet, meaty and full with mushroom and hay notes.
Pairing: Rehydrated Mushroom, Brodo, Effie’s Corncake
Taste: A risotto-inspired bite transporting you to old world Italy. Lactic and briny with a doughy, smooth texture, this cheese pairs with rehydrated mushrooms and savory mushroom broth seasoned with thyme and caramelized onion for an umami kick. Polenta oakcake crumble adds a sweet crunch.
Course 5 Cheese:
Rogue River Blue
Producer: Rogue River Creamery | Grants Pass, Oregon
Cheese Profile: Fruity, sweet and unctuously creamy, Rogue River Blue is almost a pairing in and of itself.
Pairing: Dried Apple, Candied Walnut, Vanilla Mist
Taste: Doubling down on the dessert-like qualities, we have added a dried apple and candied walnut for some playful textures and augmented sweetness. A quick spritz of vanilla in the air completes a full flavor transformation towards the best ice cream sundae you may have ever come across.
UP NEXT
PREVIOUSLY
EPISODE 8
EPISODE 6
