I have long professed that sparkling wines go with just about any food. We call this food friendly for good reason. And cheese is one item I seem to pair with my sparkling happy hour before dinner. You know my favorites, brie, camembert, gouda, Cotswold, and Havarti. But it really does not matter which cheese you prefer. The cheese can be paired with other food, AND with a sparkling wine almost 100%!o(MISSING)f the time. For some cheese wisdom, I looked to Thrillist and Cat Thompson, who had some great insight into cheese pairings. Here:
Cheese is already good on its own, but what if there was a way to make it better? Enter cheese pairing—the process of partnering different cheeses with jams, nuts, fruit, meats, or anything else you can think of that might improve the experience of eating cheese or coax out new, unimaginable flavors.
The scenario is when a of a pairing far exceeds the flavors of the individual elements, Greselda Powell, head cheesemonger at New York Citys Murrays Cheese, explains. Think of it as one plus one equals ten! Not only is the flavor of the pairing totally different than but it
also has a taste that is both amazing and unexpected. Powell provides an example, saying that of Red Rock cheese with kimchi was reminiscent of a Coney Island Nathans hot dog.
What grows together goes togetherPair items from the same geographic region since they share the same terroir. Chances are that they will pair well together, Powell says. A couple examples of this that Powell provides includes aged Manchego with jamona serrano from Spain, or parmigiano reggiano with prosciutto di Parma from Parma, Italy. You can consider the fruits, nuts, and even beverages from the region youre sourcing your cheese from.
Opposites attractThe key concept is ‘contrast, Powell explains. Not just contrast in flavor but also texture. Varying flavors and textures provide for a more interesting pairing experience because one is engaging multiple senses. For this, think about soft cheeses paired with crunchy crackers, chips, nuts, and cornichons—or hard cheeses with spreadable jams and quince.
finding a unifying flavor note. Pair a cheese with an that shares the same flavor notes. For example: Idiazabal is a Spanish, aged sheeps milk cheese with smokey and nutty flavor notes. Pair this with a smokey meat like bacon or a smokey salami. When pairing flavor notes, Powell says to be cognizant of pairing strong flavors with delicate ones—as you dont want to overwhelm any single component.
Brie pairing: Similarly to blue, there are a lot of brie and cheeses to choose from that vary in texture and flavor—but for the most part, popular American brie flavors lean towards buttery. A buttery flavor profile allows for a versatility of pairings, Powell says. One can pair a buttery brie with the traditional fruits jams and honeys. However, I like to go a bit unconventional—I think about pairing items that taste good with butter, such as roasted vegetables. I put my brie on a rice cracker from Trader Joes.
And for gouda: One of Powells favorite types of gouda is called Roomano, a hard cows milk gouda that has sweet, nutty, and butterscotch notes. The texture is hard with a bit of crystallization from the aging, Powell explains. One of my favorite pairings is Roomano with chocolate covered almonds. It reminds me of a Butterfinger candy bar. Since I am not a big chocolate fan, I like my gouda with fresh fruit or a baguette.
Bottom line, do not be afraid to of your own. If you like spicy, try the hot pepper spread. And if you like sweet, try your favorite jam or jelly. I also like the salted, cured meats (like George Costanza).
My preference is to keep it simple. You will, no doubt, find pairings that are unique and offbeat. And always with my favorite sparkling wine!!
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