{"id":45953,"date":"2023-06-09T10:47:41","date_gmt":"2023-06-09T14:47:41","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=45953"},"modified":"2024-09-18T10:34:51","modified_gmt":"2024-09-18T14:34:51","slug":"cheese-plate-spicy-and-sweet","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/cheese-pairings\/cheeseplate\/cheese-plate-spicy-and-sweet\/","title":{"rendered":"Summer Cheese Plate: Spicy and Sweet"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

PHOTOGRAPHED BY NINA GALLANT \/ STYLED BY MADISON TRAPKIN<\/p>\n\n\n\n

Vermont is known for having more craft brewers, artists, and cheesemakers per capita than any other state. There are cheese names that you know, such as Jasper Hill Farm<\/a>, Cabot Creamery<\/a>, and Vermont Creamery<\/a>, as well as makers with more regional distribution like Lazy Lady Farm<\/a> and Sage Farm Goat Dairy<\/a>. But what was missing from the Vermont landscape was a place where locals and visitors could buy these exemplary cheeses. That is, until Robin Morris entered the scene. <\/p>\n\n\n\n

A well-known businessman in the central Vermont region known as the Mad River Valley, Morris opened the Mad River Food Hub\u2014a food and beverage incubator and USDA meat-processing facility\u2014in Waitsfield in 2012. The Hub helped more than 200 Vermont businesses start and grow. The challenge then became: Now that there were local products to sell, where would they sell them? <\/p>\n\n\n\n

In 2017 Morris opened Mad River Taste Place<\/a> to feature the best of Vermont: local cheeses, meats, and other specialty foods. The shop also stocks wines that are specifically selected, not just for their flavor profiles, but for their compatibility with other food items. Add the array of pickles, jams, cultured butter, and locally baked breads, and you\u2019ve got a one-stop shop for an impromptu charcuterie board for a group or a quick dinner for two\u2014including handcrafted boards. Mad River Taste Place has also partnered with a local wedding venue to offer welcome gift baskets for guests and create memorable spreads for the spouses-to-be and the wedding party. Last November, Josh Turka moved his butcher shop, 5th Quarter<\/a>, to a corner at the rear of the store, where he sells a variety of meat products sourced from Vermont farmers, plus his own charcuterie. <\/p>\n\n\n\n

At the helm of Mad River Taste Place is general manager Mary Tuthill, ACS CCP, who has expanded the shop\u2019s offerings from solely Vermont products to include regional delights from other parts of New England, and international superstars such as Parmigiano Reggiano and several goudas. She shared five of her favorite sweet-spicy pairings for summer <\/p>\n\n\n\n

1<\/strong> VERMONT SHEPHERD VERANO<\/a> + Traverse City Whiskey Co. Cocktail Cherries <\/strong><\/p>\n\n\n\n

Origin: Putney, Vt. | Milk: Raw sheep <\/em><\/p>\n\n\n\n

\u201cVerano really is the perfect cheese for summer since it is made with only summer milk [and Verano means summer in Spanish]. Firm but creamy, subtle, and nutty, this is so fun to drizzle with a little boozy cherry juice and top with a full cherry.\u201d <\/p>\n\n\n\n

2<\/strong>  OLD CHATHAM CREAMERY NANCY\u2019S HUDSON VALLEY CAMEMBERT<\/a> + Wozz! Spicy Summer Mango Chutney and Simmer Sauce <\/strong><\/p>\n\n\n\n

Origin: Groton, N.Y | Milk: Pasteurized cow and sheep <\/em><\/p>\n\n\n\n

\u201cThis is our take on the old-fashioned cream cheese and hot pepper jelly roll. Nancy\u2019s Camembert is a sheep\/cow blend that\u2019s fluffy like a cloud, nicely salted, and rich like butter. Add the mango chutney on top and it is divine.\u201d <\/p>\n\n\n\n

3<\/strong>  MT. MANSFIELD CREAMERY PATROLMAN\u2019S BLUES<\/a> + Ariel\u2019s Honey Infusions Bee My Honey <\/strong><\/p>\n\n\n\n

Origin: Morrisville, V<\/em>t. |<\/em> Milk: Raw cow <\/em><\/p>\n\n\n\n

\u201cThe Bee My Honey infusion is dried raspberries and dark chocolate. Drizzled over blue cheese, there really isn\u2019t much more you need. Perfect for date night!\u201d <\/p>\n\n\n\n

4<\/strong>  SHELBURNE FARMS 2-YEAR CHEDDAR<\/a> + West Worcester Woodfired Smoked Nuts and Babette\u2019s Table Saucisson Sec <\/strong><\/p>\n\n\n\n

Origin: Shelburne, Vt. |<\/em> Milk: Raw cow <\/em><\/p>\n\n\n\n

Summer in Vermont is made for hiking, biking, swimming, and enjoying the outdoors. This is the perfect snack to bring on your outdoor excursion. Flavors that go from salty, smoky, savory, and even a hint of sweet, create a picnic in an easily transportable package. <\/p>\n\n\n\n

5<\/strong>  ICE HOUSE FARM CLASSIC PLAIN CH\u00c8VRE<\/a> + Blank Slate Kitchen Sichuan Chili Oil <\/strong><\/p>\n\n\n\n

Origin: Goshen, V<\/em>t. |<\/em> Milk: Pasteurized goat <\/em><\/p>\n\n\n\n

Mary suggests whipping the chili oil and ch\u00e8vre together and using it to top a grilled flatbread pizza for an ultimate taste of summer. <\/p>\n","protected":false},"excerpt":{"rendered":"

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