{"id":44657,"date":"2022-10-15T06:32:54","date_gmt":"2022-10-15T10:32:54","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=44657"},"modified":"2024-09-18T10:38:30","modified_gmt":"2024-09-18T14:38:30","slug":"cheese-plate-in-good-company","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/cheese-pairings\/cheeseplate\/cheese-plate-in-good-company\/","title":{"rendered":"Cheese Plate: In Good Company"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

photographed by NINA GALLANT | <\/strong>styled by KENDRA SMITH<\/strong><\/p>\n\n\n\n

While many kids dream of growing up to be doctor or a firefighter, there\u2019s a reason why you won\u2019t find a cheesemonger outfit among the Halloween costumes at the big box store: people in the cheese world often come to it from an entirely different profession. Jenn Mason was working in consumer research for enterprise companies, looking for a way to transition her skills to something more fulfilling when she hosted a wine and cheese tasting party for her 45th birthday. The party had a competitive twist: guests were tasked with creating pairings and presenting them to her. \u201cWe had people doing it in Yiddish, and Irish brogue, and like a Saturday Night Live <\/em>skit\u2014I ended up having the most amazing evening of my life,\u201d Mason says.<\/p>\n\n\n\n

The party was the push she needed. After extensive research and a weekend at the Cheese School of San Francisco, she opened her now five-year-old cheese shop, Curds and Co.<\/a>, in the Boston suburb of Brookline, Massachusetts. Six months later, she launched Curdbox, which offers a monthly subscription box with cheeses and pairings, accompanied by a tasting guide, a Spotify playlist and an \u201ceat-along\u201d podcast featuring Mason and her friend, artist Julie Fei-Fan Balzer. Most recently she introduced Boards and Co.<\/a>, a free, interactive online resource where anyone can learn about cheese, pairing, and board building. \u201cWe\u2019ve taken everything we\u2019ve learned over the last five years and made it really accessible,\u201d she says. \u201cIt\u2019s written in language that the everyday customer can understand, and it was never dumbed down.\u201d<\/p>\n\n\n\n

The first step on Boards and Co. is to take a quiz to learn your \u201ccheese board personality.\u201d There are seven, each with its own spokesperson and avatar; for example, Cleo is \u201cThe Maximalist\u201d and Jackson is \u201cThe Artist.\u201d Mason and her team have also renamed the traditional cheese categories to make them more approachable. Cooked and pressed cheeses are \u201csmooth and melty,\u201d cheddar and gouda are \u201cfriendly and flexible,\u201d and \u201cbloomy and brainy\u201d are the bries and geotrichum-rind cheeses. Each category is similarly tagged with the flavor profiles that make good pairings. \u201cIt\u2019s like mix and match,\u201d she says. \u201cYou can pick your cheese and it will say it goes with sweet, salty, and sour, and then you can go to the shelves, where everything is labeled accordingly. We want everyone to walk out feeling like a genius.\u201d<\/p>\n\n\n\n

Pairings and experimenting with confidence are at the heart of Mason\u2019s business. \u201cWe want cheese to be accessible and some cheeses need a partner to be accessible,\u201d she says. \u201cThat\u2019s why it’s Curds \u2018and\u2019 Co.; it\u2019s cheese and the company it keeps.\u201d Mason and her team created the following pairings, which are themed \u201cCitrus and Spice.\u201d<\/p>\n\n\n\n

1 FROMAGER D\u2019AFFINOIS FLORETTE<\/a><\/strong> Origin: P\u00e9lussin, France Milk: Pasteurized goat
+ CRAIZE PLANTAIN CRACKERS<\/a><\/p>\n\n\n\n

The wrinkly-rind goat milk member of this family of easy-to-love cheeses \u201cis like the sequel of a movie that\u2019s actually better than the original,\u201d says Mason. Craize\u2019s gluten-free crackers are sturdy enough to spread on, and their sweet-salty profile is an ideal match for the lemony tang of the cheese.<\/p>\n\n\n\n

2 CHIRIBOGA BLUE<\/a><\/strong> Origin: Bavaria, Germany Milk: Pasteurized cow
+ LARK MEXICAN CHOCOLATE CHA-CHAS<\/a><\/p>\n\n\n\n

Made by Ecuadoran native Arturo Chiriboga, this creamy blue is a gateway cheese, says Mason. \u201cIf you like butter but you think you don\u2019t like blue cheese, this is how we\u2019re going to get you to like blue cheese.\u201d Slathered on a dark chocolate cookie with a hint of chili \u201ctakes it up a notch,\u201d she says. \u201cYou feel like the grownup your mother wanted you to be when you eat this pairing.\u201d<\/p>\n\n\n\n

3 JASPER HILL FARM WILLOUGHBY<\/a><\/strong> Origin: Greensboro, VT Milk: Pasteurized cow
+ ALMOND BROTHERS LEMON ROASTED ALMONDS<\/a><\/p>\n\n\n\n

This washed-rind wheel with a complex, earthy flavor near the rind and a milder, fruity interior is for lovers of funk. \u201cOr, if you don\u2019t like funky you can just eat the inside,\u201d says Mason. She pairs the gooey cheese with startlingly lemony roasted almonds, a customer favorite, which \u201ctastes like Fruity Pebbles in the best possible way.\u201d<\/p>\n\n\n\n

4<\/strong> WILDE WEIDE<\/a><\/strong> Origin: South Holland, Netherlands Milk: Raw cow
+ BRINS LEMON SAFFRON MARMALADE<\/a><\/p>\n\n\n\n

Produced on a lake island, this traditional farmhouse gouda is bright and grassy, with warm, bourbon-y back notes. \u201cWe\u2019re playing off that brightness with small-batch Brins marmalade; the saffron takes the edge off the lemon and the sweetness to give it undertones of honey that goes great with the cheese\u201d says Mason.<\/p>\n\n\n\n

5<\/strong> HAY FLOWER REBEL<\/a><\/strong> Origin: Austria Milk: Raw cow
+ HLTHPUNK HARISSA CHILI PASTE<\/a><\/p>\n\n\n\n

Hay milk and a dried flower\u2013coated rind gives this \u201csmooth and melty\u201d Alpine cheese sweet notes of honey and meadow grasses. Mason likes to pair it with spicy, smoky, vegan harissa\u2014packaged in HLTHPUNK\u2019s handy tube\u2014on a baguette or in an elevated grilled cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"

A winter cheese plate curated by Jen Mason of Curds and Co. Pairings and experimenting with confidence are at the heart of Mason\u2019s business. \u201cWe want cheese to be accessible and some cheeses need a partner to be accessible,\u201d she says.<\/p>\n","protected":false},"author":106,"featured_media":44660,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[345],"tags":[2320,7278],"coauthors":[25425],"class_list":["post-44657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate","tag-cheese-pairing","tag-cheeseplate"],"acf":[],"yoast_head":"\nCheese Plate: In Good Company | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"A winter cheese plate curated by Jen Mason of Curds and Co. 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