Category Archives: cheese pairings

Hudson Valley Cider pairing with Maille mustard Rarebit

My fridge is often filled with remnants of current projects, tastings and swag scored from recent events I’ve attended. Often these ingredients come together to create a impromptu meal on those late nights after work when I’m just too tired to shop for dinner.

Bad Seed Bourbon Barrel Aged Cider

Bad Seed Bourbon Barrel Aged Cider

Having recently finished a cider project I’m still swimming in delicious offerings, my favorites being the barrel aged beauties from Bad Seed Cider in Highland, NY. Bad Seed’s Bourbon barrel aged cider has just enough of a whiskey edge to appeal to my spirit loving side while being a stellar choice in cider. A bit edgy, and full of flavor, yet dry with a fabulous long finish. Pouring myself a glass after a long night I pondered what I could come up with to accompany it. Well apples and cheddar are a natural right?

Using some English Cheddar left over from a recent tasting, and a bit of Maille mustard I’d acquired at an event to launch Maille’s new NYC location in the Flatiron in NYC, I whipped up one of my childhood favorites with a few updates, Rarebit.

Rarebit is often made with dark beer and dry mustard but this version uses cider and Maille Dijon for a tasty twist. Maille makes a number of different mustards that could work in this dish but I prefer the original. The apple flavors play well with the spicy Dijon and salty, savory cheddar.

Rarebit, a tasty, satisfying snack!

Rarebit, a tasty, satisfying snack!

I love Rarebit as a midnight snack especially when evening stretches into night and, usually, when overindulgence in alcohol has taken place. Rarebit is also good in the afternoon, as a light supper with a green salad and  is made in a jiffy as it can be made in advance, save for the final toasting. To get it just right, toast the bread on a baking sheet until each piece is evenly browned on top. Then turn the pieces over and toast them about half as much on the second side before adding the cheese.

Rarebit with Cider and Maille Dijon

Ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 tablespoons Maille Dijon Mustard
  • 1/2 teaspoon cayenne, or to taste
  • 1 1/2 cup Bad Seed Bourbon barrel aged cider
  • 2 tablespoons Worcestershire sauce, or to taste
  • 1 pound extra sharp white English Cheddar, Double Gloucester or other English cheese grated
  • 4 to 8 pieces lightly toasted bread
  • 1 tablespoon finely chopped scallions

 

  • 1. Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in cider and Worcestershire sauce.
  • 2. When mixture is uniform, turn heat to low and stir in cheese and scallions, again stirring until smooth. Remove from heat and pour into a heatproof container to set (you can refrigerate for up to a day at this point).
  • 3. Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.
  • Enjoy

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Filed under cheese pairings, cocktail recipes, Food and Wine Porn, irish cheese, NYC recipes culture, whiskey pairings, wine and food culture, Wine Pairing Recipes

Tunworth, a guilty English pleasure

It’s a good idea to cheat on your regular cheesemonger from time to time. Some cheeses are imported in very small quantities and may just be available at one or two small specialty shops, or not in your usual haunt. This is how I discovered one of my new favorite cheeses, Tunworth, an English guilty pleasure! Available at Brooklyn Larder in Park Slope (a dangerous place for any gourmet), Tunworth’s bloomy rind encases a delicious runny paste with a mushroomy savory note. Similar to Camembert it has a slightly sweet finish and nutty undertones.

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Tunworth is made by Hampshire Cheeses, founded in 2005 and owned by Stacey Hedges and Charlotte Spruce.

Stacey, originally from Sydney Australia, had worked in a cheese shop long before she and  her English husband settled with their three young children in rural Hampshire. She found herself thinking fondly of her cheese shop days, missing the inspiration that the little store gave her, before long Stacy began making her own cheese at home.

It soon became clear that she would need a purpose-built creamery to fulfil her dream. With encouragement from the owner of Neil’s Yard Dairy she was soon making this cheese from pasteurized cow’s milk dream that has won a world cheese award and  in 2006 was voted Britain’s Supreme Champion Cheese at the British Cheese Awards beating more than 800 other cheeses. No small accomplishment for sure!

ridge

I’d suggest pairing with one of England’s best fizzy wines, Ridgeview Estate Cavendish, a blend of Chardonnay, Pinot Noir and Pinot Meunier. A sparkling wine from England, you ask? Partly an effect of global warming and the chalky terroir of Southeast England, this stellar bubbly shines next to others outside of Champagne. The vineyards are located in the South Downs of Sussex, part of a region that shares the same limestone ridge with Champagne.

 

 

 

 

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Finding the sweet spot; A wine and cheese pairing with a love story

A washed rind beauty made with love in NY.

A washed rind beauty made with love in NY.

Jos Vulto is a bit of a legend in cheese circles. Vulto, who hails from an art background, first started dabbling in cheesemaking while a partner in a Brooklyn metalworking shop. His natural talent was soon tasted by friends and his biggest supporter, his wife Miranda. Vulto met Miranda at PS1 after securing residency to craft sculptures from found objects and metal. The couple had a love of cheese in common, their first date is said to have included a sampling of a stellar washed rind cheese, a style that Vulto is now known for. Before Jos’s went pro and moved his operation upstate he experimented with various aging methods for his cheeses. He even crafted an aging cave in a crawl space in his Williamsburg studio that was under the sidewalk. Not big enough for living space but perfect for cheese.

As the cheese got better and better a plan was made to build an aging and production facility in Walton,NY, a place to craft Jos’s cheese and raise he and Miranda’s son in the country. Sadly while in the building stage Miranda was diagnosed with cancer and passed away in the winter of 2012. After a brief shutdown production began again the following spring and Jos crafter a cheese named after his love, Miranda, a cheese with a love story. Miranda is washed with an absinthe called ‘Meadows of Love’, (also made in Walton) that doesn’t impart the herbal flavors of the spirit yet gives it a beautiful, savory, flavor that hits the sweet spot.

I recently paired Miranda with an unusual dessert wine, also made in NY, that has its own interesting story, Tony’s Jeropiga

NY gem with roots in Portugal.

NY gem with roots in Portugal.

from Clermont Vineyards. Made by Tony Trigo, Jeropigo is a fortified wine with deep roots in Portugal. Clermont may be new to the Hudson Valley wine scene but Tony is well known in local wine circles for quite a few years, attending every winemaking event for a number of years. Clermont is one of the largest and most beautiful tasting rooms in the Hudson Valley and Trigo painstakingly renovated the barns himself with help from friends and family.

All wines are made from grapes grown at Clermont and one very special style of wine is featured. Tony is of Portuguese background and wanted to create a dessert wine from his estate fruit in a unique style rarely seen outside of its native land. Using late harvest Vidal Blance a grape spirit is added to fermenting juice till it reaches 18% ABV. Next the mixture is left to settle for up to a month, and then racked. The result is an exceptional dessert wine with bright, grapey flavor and just the perfect amount of kick. Add some roasted chestnut, the traditional pairing for Jeropiga, a wedge of Miranda, and you have the perfect way to end a meal!

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Toast to spring with “The Ring,” a bubbly with a love story

A bubbly with a love story......

A bubbly with a love story……

At a recent bridal event I was asked to find a South African bubbly to start the party. This bubbly called “The Ring” was a huge hit. Tasty, under $25 and a bubbly with a love story behind it makes it the perfect wine to serve at any bridal event, proposal or as a wedding toast! The first vintage was also the first wine made by vintner Philip Jonker, who fell in love as it aged for three years. It was first served at his wedding and christened “The Ring” to celebrate his marriage.

South African sparkling wines made in this traditional bottled fermented method are labelled as Method Cap Classique to comply with European Union regulations protecting the term “Champagne.” This 100% Chardonnay does not disappoint and at this price can be served to brighten any day! Its flavors of golden apple, a tinge of honey and melon make it the perfect wine to toast to warm sunny days ahead. Serve with creamy, bloomy rind cheeses for the perfect pairing.

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Teeling Irish Whiskey and County Cork artisanal cheese; A perfect pairing to enjoy year round

Celtic Whiskey on the Green, Dublin

Celtic Whiskey on the Green, Dublin

A few months ago I made a pilgrimage to Dublin to discover my Irish roots, and taste the famous whiskeys and cheese I’ve read so much about. As I soaked in the wave of luscious liquid made by Irish craft distillers, I nibbled on cheeses transformed from the milk of herds grazing on lush green pastures. Instantly I knew I’d be longing for these gems at home…..

At one time Dublin was home to over thirty-seven distilleries with many in the Liberties area of the city also known as the ‘Golden Triangle’, due to the vast amount of delicious elixir produced in a one mile radius. But, Irish whiskey fell on hard times and the last still ran dry in 1976. That is until Teeling decided to fire up 3 copper pot stills and revive the traditional style of Dublin distillation. Teeling’s facility is located a stones throw from its original Dublin location in the market square known as Newmarket. I had the pleasure of sampling Teeling’s vast range of Irish whiskey at The Celtic Whiskey Shop on the Green (a mecca of Irish whiskey) and wished I could cram more than a few bottles in my suitcase.

As luck would have it Teeling’s has recently launched in NY! I couldn’t wait to enjoy it with another rarity, Irish farmstead cheese. While Kerry Gold may be in almost every supermarket in America artisanal cheese from the Emerald Isle is only available at specialty cheesemongers. Like Irish whiskey Irish cheeses are also going through a long-awaited revival with many farms just starting up production in the last 20 years and many are not exported due to such small amounts being produced.

A tasty array of Irish cheese made from rich cow's milk

A tasty array of Irish cheese made from rich cow’s milk

Whiskey and cheese can be a magical experience but even better when you can taste the passion of a product crafted at small family run farm or distillery! Try the suggested pairings below and you’ll be in Emerald Isle heaven!

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Irish whiskey and cheese, a match made in Emerald Isle heaven!

Teeling Single Grain- 

The fruity notes in this beautiful whiskey melded well with the washed rinds of both Gubbeen and Durrus. Try it with any of your favorite stinky smear rind cheeses and candied pecans for a perfect cheese course.

Recently Awarded World’s Best Grain at the World Whiskies Awards, 2014. This award-winning addition is one of only a handful of Single Grain Bottlings in the world.

It is fully matured in Californian red wine barrels resulting in an intensely fruity and beautifully amber liquid, with lush berry notes.

Teeling Small Batch-

This flagship whiskey paired well with all of the selected cheeses! Also try with your favorite cheddar and a drizzle of honey. My new favorite sipping whiskey!

This small batch bottling consists of hand selected casks which are given further maturation in ex-rum barrels imparting extra character and smooth flavour unique to Irish whiskey. By bottling at 46% with no chill filtration completes an Irish whiskey of true character.

Gubbeen-

Made with pasteurized cow’s milk by Tom and Giana Ferguson in County Cork and distributed by Neal’s Yard Dairy. This soft, washed rind has a pliable texture and a pinkish-orange rind. Full-bodied, earthy, nutty, mushroomy…

Durrus-

This semi-soft, washed rind cheese produced in Jeffa Gill’s dairy is very famous in West Cork as one of the finest artisanal farmhouse cheeses. Made with raw, unpasteurized milk, Durrus has aromas of hay and wet soil and tastes buttery, mild and slightly acidic. Only milk from Friesian herds of two local farmers is used to prepare this Irish delicacy.

Coolea-

This raw milk, Dutch Gouda-style cheese is simply amazing. It has all the nutty, butterscotch-y qualities of Gouda, but made with the rich and floral milk that Ireland is famous for.

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