EPISODE 3
RON POPE
How Cheese and Music Speak the Same Language
In this episode, platinum recording artist Ron Pope and host Adam Moskowitz discuss how cheese and music speak the same language of emotion and connection. From comparing Parmigiano Reggiano to rhythm guitar ("It ties everything together") to conquering multiple musical genres, Ron proves that great art comes from vulnerability, persistence, and never accepting "no" for an answer. Plus, hear the incredible story behind his viral hit "A Drop in the Ocean," the great advice he was given from Michael Bolton, and why he still loves playing it after 17 years.
IN THIS EPISODE 🧀
IN THIS EPISODE 🧀
Course 1 Cheese:
Ubriaco del Piave
Producer: Moro Formaggi, Italy
Cheese Profile: firm, Italian-style, latteria cheese
Pairing: Granny Smith Apple and Lemon Curd
Taste: Light acidity and light astringency cuts through the dense buttery paste. Floral, bright with a supporting nuttiness and light peppery finish.
Course 2 Cheese:
Cravero Parmigiano Reggiano
Producer: G. Cravero, Bra, Italy
Cheese Profile: raw cow's milk cheese, known for its exceptionally smooth and creamy texture and complex flavors
Pairing: Black Garlic Molasses and Fried Tomato
Taste: Playing off the savory and tropical note from the Parmiggiano Reggiano, this pairing adds an umami and sweet, caramelized bass note that is lightened by the crispy and slightly fruity character of the fried tomato. Like the best ragu ever in one bite.
Course 3 Cheese:
Taleggio DOP
Producer: Formaggi Ciresa | Lombardia, Italy
Cheese Profile: plump and pudgy, almost spreadable at room temp., with bright, cream flavors and just a slight earthy taste on the finish.
Pairing: Napolitana Salami and Peppadew Pepper
Taste: Briny and sourdough flavors get some back up from cured salami with warm African spices and a little brightness from a sweet pickled Peppadew pepper.
Course 4 Cheese:
Provolone Pasta Filata
Producer: Formaggi Ciresa | Lombardia, Italy
Cheese Profile: Elastic and smooth with notes of creamy butter, rich, clean [“no baby vomit”]
Pairing: Pesto and 2-year Prosciutto
Taste: Buttery and peppery, this pairing leans on the herbal richness of the pesto and the sweet and slightly tangy character of the prosciutto to create a harmony of flavors not unlike a margherita pizza made with the freshest dough and ingredients.
Course 5 Cheese:
Ciresa Gorgonzola Dolce
Producer: Formaggi Ciresa | Lombardia, Italy
Cheese Profile: a soft, spreadable, creamy cow's milk blue cheese with a mild, sweet flavor and a nutty aroma
Pairing: Amarena Cherry, Hazelnut, Chocolate
Taste: Decadence knows no bounds with this pairing. The sweet and boozy profile of the cheese adds both earthy sweetness of chocolate and syrup soaked cherries to create a delectable dessert both sweet and savory.
UP NEXT…
EPISODE 2
EPISODE 4
