{"id":47729,"date":"2024-06-06T10:43:08","date_gmt":"2024-06-06T14:43:08","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=47729"},"modified":"2024-09-18T10:31:03","modified_gmt":"2024-09-18T14:31:03","slug":"how-to-make-the-ultimate-tinned-fish-cheese-board","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/cheese-pairings\/cheeseplate\/how-to-make-the-ultimate-tinned-fish-cheese-board\/","title":{"rendered":"How to Make the Ultimate Tinned Fish & Cheese Board"},"content":{"rendered":"\n

Photographed by Nina Gallant, Styled by Madison Trapkin<\/p>\n\n\n\n

The popular tinned fish wave continues to swell. Last summer, we saw a growing social media trend of \u201chot girl food\u201d with canned anchovies, sardines, mussels, and scallops gracing our feeds. (Apparently, \u201chot girl food\u201d can be anything from chicken nuggets to cake, so take that phrase with a grain of salt.) Some attribute the trend to an aspirational lifestyle\u2014think: caviar bumps and champagne.<\/p>\n\n\n\n

Michelle Vieira<\/a> adopted early. \u201cI think the trend really ramped up during the pandemic because it\u2019s a relatively inexpensive way to get some protein and try something new that\u2019s shelf stable and lasts for years unopened,\u201d she explains. \u201cMy fiance\u00e9 and I got into it because in 2022 she discovered she had type 1 diabetes and we found that tinned fish hit her blood sugar less hard than traditional charcuterie. Plus, it was a fun way for both of us to try something new and a fun challenge for pairing cheese.\u201d<\/p>\n\n\n\n

Vieira graduated with an art degree from Ohio State University and quickly found her way to cheese via a stint at Katzinger\u2019s Delicatessen in Columbus, Ohio. She was hooked. She worked her way up at Whole Foods Market, eventually becoming a buyer in 2018. She became a CCP (Certified Cheese Professional) in 2019 and competed in the Cheesemonger Invitational<\/a> in 2020 and 2023. In 2021, Vieira became the cheese and deli director at Carfagna\u2019s Market<\/a> in Columbus and has led the team since. \u201cI built the cheese program from the ground up, and I am carrying on the legacy of the deli that this Italian market is known and beloved for in our local community. My counter is a culmination of a lot of effort and trial and error; I\u2019m pretty proud of it,\u201d she says.<\/p>\n\n\n\n

We asked Vieira to curate a cheese board with tinned fish. \u201cLike anything you pair with cheese, tinned fish has a ton of character and different styles, and different producers work differently with different cheeses,\u201d she notes. \u201cOften, I tend to question: is the cheese the star, or is the fish the star? Some are more neutral\u2014such as a sardine in high quality olive oil\u2014but there are also ones such as curry mackerel, where you have to be a little more intentional in how you pick your cheese pairing.\u201d<\/p>\n\n\n\n

Below are her top picks for a board worth diving into.<\/p>\n\n\n

\n
\"\"<\/a><\/figure><\/div>\n\n\n
<\/div>\n\n\n\n

1. <\/strong>Capriole Goat Cheese Julianna<\/a>
Origin: Greenville, Indiana Milk: Pasteurized Goat
<\/em>+ G\u00fceyu Mar Grilled Sardine Tails in Marinade<\/a><\/strong><\/p>\n\n\n\n

The most expensive fish in the lineup (around $20 to $25 a tin), these Spanish sardines are a meaty, charred, smoky splurge. Pro tip: shake the can before opening to emulsify the olive oil. Pair with Capriole Goat Cheese\u2019s herbaceous Juliana, a soft goat stunner coated in edible wildflowers. I\u2019m a sap for this pairing because it reminds me of my sneakily assembled celebratory cheese board after proposing to my fianc\u00e9e in Cincinnati. Not knowing what was in store for the evening, my date helped me select cheese and accompaniments beforehand (we picked up Juliana and happened to find the G\u00fceyu Mar in person for the first time ever!). It\u2019s a pretty magical pairing, so pair it with someone you adore.<\/p>\n\n\n\n

2.<\/strong> Parmigiano Reggiano<\/a><\/strong>
Origin: Italy Milk: Raw Cow<\/em>
+ Ocean\u2019s Wild Mackerel Korma Curry<\/a><\/strong><\/p>\n\n\n\n

Ocean\u2019s is a great, inexpensive \u201cintroductory tin.\u201d They\u2019re a B Corp company in Canada, and you can often find their tinned fish in the food section at Homegoods. The mackerel filets are sizeable and meaty, with a coconut-backed curry flavor. Parmigiano Reggiano is a favorite because of its sheer versatility. The cheese\u2019s tropical, pineapple notes complement the curry swimmingly.<\/p>\n\n\n\n

3.<\/strong> Manchego<\/a><\/strong>
Origin: Spain | Milk: Raw Sheep <\/em>
+ Tiny Fish Co.<\/a> Chorizo Spiced Mussels<\/strong><\/p>\n\n\n\n

Oregon\u2019s Tiny Fish Co. is a relatively new company that focuses on sourcing abundant, local species and seasonal fishing, which are both sustainable ways to combat overfishing. These mussels are chorizo-spiced, so they carry a nice, slightly smoky heat. A classic no-brainer Spanish pairing for this guy is Manchego. Its toasty, nutty flavor perfectly balances that lovely heat.<\/p>\n\n\n\n

4. Meredity Dairy<\/a> Marinated Goat and Sheep Cheese<\/strong>
Origin: Australia | Milk: Pasteurized Goat and Sheep<\/em>
+ Porthos Sardines<\/a> in Hot Vegetable Oil<\/strong><\/p>\n\n\n\n

Porthos Sardines offer a meaty, not- too-fishy texture, quality oil, and complementary flavors. Because the vegetable oil they\u2019re packed in is more neutral than olive oil, the sardines absorb the heat of piri piri pepper perfectly. Pair with Meredith Dairy\u2019s marinated cheese for a light, refreshing bite that allows the fish to shine.<\/p>\n\n\n\n

5.<\/strong> Ciresa Tallegio
<\/a><\/strong>Origin: Italy | Milk: Pasteurized Cow <\/em>
+ Galician Scallops in Vieira Sauce<\/a><\/strong><\/p>\n\n\n\n

Vieira (my Portuguese namesake) is a tomato garlic sauce often accompanying scallops. Pudgy Taleggio pairs perfectly with these firm, meaty bivalves. My favorite brand is Ciresa (which I carry exclusively at my counter) because it\u2019s yeastier than others, with just the right amount of not-too- animal funk. This pair + a crusty baguette = perfection. Bonus points for adding a slathering of good, salted culture butter into the mix.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cheese pro Michelle Vieira shares her picks for the perfect seacuterie board. <\/p>\n","protected":false},"author":116,"featured_media":47730,"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":"","footnotes":""},"categories":[345],"tags":[943,34564,15670],"coauthors":[33807],"class_list":["post-47729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate","tag-cheese-plate","tag-seacuterie","tag-tinned-fish"],"acf":[],"yoast_head":"\nHow to Make the Ultimate Tinned Fish & Cheese Board | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Cheese pro Michelle Vieira shares her picks for the perfect seacuterie board.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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Her favorite cheeses are alpine styles and mineral-y blues.","url":"https:\/\/culturecheesemag.com\/author\/mallory-scyphers\/"}]}},"_links":{"self":[{"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/posts\/47729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/users\/116"}],"replies":[{"embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/comments?post=47729"}],"version-history":[{"count":0,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/posts\/47729\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/media\/47730"}],"wp:attachment":[{"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/media?parent=47729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/categories?post=47729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/tags?post=47729"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/coauthors?post=47729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}