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    Cheese Pairing Guide - RR

    Uploaded by

    Neil Granning

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Cheese Pairing Guide - RR

    Uploaded by

    Neil Granning
    2 views2 pages

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    Cheese Pairing Guide.rr

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    2 views2 pages

    Cheese Pairing Guide - RR

    Uploaded by

    Neil Granning

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Cheese Pairing Guide

    Cheddar style Cheese


    Cheddar is a very diverse cheese, ranging in color from pale-yellow to orange and can
    range in flavor profile from mellow to sharp depending on the process and added
    ingredients. For purposes of pairing, we’ll refer to bold Cheddar; this type of Cheddar
    tends to be more crumbly and crystallized in appearance from having been aged
    longer than 6 months. Cheddar will pair well with many salami products, particularly
    those with earthly flavor profiles (i.e. Tartufo, Wild Boar, and Napoli).

    Bloomy rind Cheese


    Brie, named after the French region it comes from, is typically pale
    and sometimes grey or off-white in color. This cheese is an
    unpasteurized cheese, with roots in France, although many other
    varieties exist today. The flavor character of Brie and other bloomy
    rind cheeses vary largely on ingredients and conditions in which it is
    made. Spicy salamis such as Chorizos and Toscano (fennel) pair well
    with these soft cheeses.

    Semi-hard Cheese

    Originating from the Netherlands, Gouda is one of the more common cheeses
    you’ll find today. With a yellow color and a firmness ranging from slightly hard
    to very hard, it’s regarded as one of the oldest cheese. Gouda ranges in aging
    anywhere from 4 weeks to over a year. In the older varieties, Gouda will
    develop a slight caramel or sweetness to it and pairs will with bold flavored
    meats such as Chorizo, Napoli, and Calabrese.

    Semi-Soft cheese

    Semi-soft cheeses like Appalachian (Virginia), Tomme De Savoie


    (France), Toma Piemontese (Italy) have changed a great deal over
    the years. Showcasing the milk, semi-soft cheeses are lightly cooked,
    pressed-curd cheese and typically aged. Flavor profiles include evoke
    cream and butter with a mushroom earthiness. Semi-soft cheeses
    are excellent on a cheese plate or on bread. It melts beautifully and
    can be used in a variety of dishes.

    800.522.0060 • Fax: 301.772.1013 • metropoultry.com


    Blue (or Bleu) Cheese

    Blue (or bleu) is a very robust cheese. Serve it alone as an appetizeror slice
    for your cheese board; add crackers and a savory or sweet tapenade.
    Crumble and melt this cheese on a protein it reacts to heat beautifully.
    Served on omelets and paninis, it also pairs exquisitely with meats of all
    kinds, including grilled steak.

    Goat Cheese
    Goat Cheese (or Chevre) has very unique flavor profiles with earth-like
    tones and sometimes tart or tangy flavors. This cheese comes in many
    shapes and sizes, ranging from soft to hard and from logs to pyramids.
    Goat Cheese is lactose-free, unlike the cow cheeses listed above. The
    flavors are suited for a mix of different salami options including classic
    pepperoni, garlic-flavored and even mild-flavored options such as
    Molisana and Norcino.

    Common principles of cheese pairing


     Texture matters. A floppy, mushy, or semi-soft cheese alongside a buttery thin slice of meat lacks
    necessary contrast.
     Acidity matters. In some cases, it’s the cheese, in others it’s the meat. But one element needs to
    contribute some sensation of tart, citrusy, mouthwatering brightness to cut the fat and protein of the
    other.
     When it comes to cheese and cured meats, success is all about opposites. Complementary flavors
    concentrate and focus on what’s shared when you can rely on other elements for contrast.

    Other tips
     Always unwrap and allow your cheese to come to room temperature before serving. The aromatic and
    complex flavors of cheese don't really begin to appear until the cheese is at room temperature. Cheese
    that's chilled to refrigerator temperatures (roughly 35ºF) is simply not as tasty.
     Don’t crowd the cheese board. Allow room to cut. If necessary, buy a bigger cheese board, or put
    cheeses on multiple boards.
     Serving cheese should be easy, not fussy; it should be fun, not stressful. Relax and let your guests enjoy
    themselves!

    800.522.0060 • Fax: 301.772.1013 • metropoultry.com

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