{"id":8215,"date":"2014-04-23T19:48:48","date_gmt":"2014-04-23T23:48:48","guid":{"rendered":"http:\/\/culturecheesemag.com\/?p=8215"},"modified":"2014-04-23T19:48:48","modified_gmt":"2014-04-23T23:48:48","slug":"perfect-pairings-pros","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/blog\/perfect-pairings-pros\/","title":{"rendered":"Perfect Pairings From the Pros"},"content":{"rendered":"

Hello, Culture-verse! Have you visited your friendly local cheese retailer or checked the mailbox lately? If so, you\u2019ve probably spotted our latest labor of love, our new Cheese+<\/em> annual. This issue, officially released yesterday, is packed with 193 perfect cheese pairings in more than a dozen categories, including sour beers, bacon jams, spiced nuts, craft ciders, and pickled veggies. It was a massive undertaking\u2014so huge, in fact, that we collected more information than we could fit (oh, the perils of print publishing!). So, without further ado, we\u2019re sharing even more of our pro-chosen perfect pairings. <\/p>\n

Enjoy, and please tell us about your own favorite pairings in the comments below.<\/p>\n

Molly Birnbaum<\/h3>\n

Author of Season to Taste <\/a><\/em>(2011, Ecco)
\nGruy\u00e8re<\/a> + Templeton Rye Whiskey<\/a> + Blackberries<\/em>
\n“Templeton Rye, a small-batch rye whiskey, pairs in a way that I really love with Gruy\u00e8re cheese (and fresh blackberries). It\u2019s the sweet and the salty and all the textures together. I don\u2019t know if there\u2019s any science behind why those are good together, but I love it.”<\/p>\n

Melanie Wagner<\/h3>\n

Certified Sommelier and Author of Hello, Wine<\/a><\/em> (2013, Chronicle Books)
\nTaleggio<\/a> + Taurasi<\/em>
\n“The Aglianico grape, when grown in brutal Southern Italy, can create wines that are simultaneously gritty, gripping, and full of finesse. The wines from Taurasi especially are so carnal tasting. They need creamy food to help soften the blow of their brawny tannins. Taleggio is the perfect cheese for that job. It\u2019s seriously funky, but it\u2019s got this refined, creamy-like-pudding mouthfeel.”<\/p>\n

Cristiano Creminelli<\/h3>\n

Salumi Producer at Creminelli Fine Meats<\/a> of Salt Lake City
\nTraditional Cheese Fondue + Cured or Cooked Ham<\/em>
\n“Where I come from [Biella, in Piedmont, Italy], we\u2019re right by the Alps, so there are good aged cow\u2019s milk cheeses\u2014alpine styles, such as Gruy\u00e8re. Fondue and this type of salami\u2014I tell you, it\u2019s amazing.”<\/p>\n

Andy Swinscoe<\/h3>\n

Managing Partner at The Courtyard Dairy<\/a> of North Yorkshire, England, and Cheesemonger of the Year at the 2013 World Cheese Awards<\/a> (pictured at top)
\nDale End Cheddar<\/a> + Manzanilla Sherry<\/em>
\n“Dale End Cheddar is Yorkshire\u2019s only clothbound, unpasteurized producer of cheese. It\u2019s a very special rare cheese, being made on a Camphill Community for adults with learning disabilities with very small production. It\u2019s made using milk from an ancient breed: Dairy Shorthorn. We age it for 18 months. It is quite a dry, firm cheddar with a strong, rich, and slightly saline flavor. For me this combination of flavors matches perfectly with the salty dryness note of manzanilla sherry.”<\/p>\n

Jon Fancey<\/h3>\n

Cheesemonger at Cheese Plus<\/a> of San Francisco, Calif.
\nSennerei Huban<\/a> Hubaner + Simple & Crisp<\/a> Apple Chips + Homemade Onion Jam<\/em>
\n“My perfect bite [from the winter 2014 Cheesemonger Invitational<\/a>] was Sennerei Huban\u2019s Hubaner cheese shaved onto apple chips with a dollop of homemade onion jam. Homemade onion jam is better than anything you can buy in a jar (just be ready for your whole house to smell like onions for a few days).” <\/p>\n

Photo Credit: featured image submitted by Andy Swinscoe.<\/address>\n","protected":false},"excerpt":{"rendered":"

Experts share their favorite foods and drinks to enjoy with cheese<\/p>\n","protected":false},"author":5,"featured_media":8216,"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":[10],"tags":[319],"coauthors":[72],"class_list":["post-8215","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-community-culture"],"acf":[],"yoast_head":"\nPerfect Pairings From the Pros | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Experts share their favorite foods and drinks to enjoy with cheese\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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