Goal:To create a list of what to
pair with Artisan and Farmstead cheeses.The pairings on this page (and via links) were chosen by cheese-aficionado bloggers and us. We invite others to contribute - just email us for further details.
Cheeses listed in alphabetical order:
Elk Creamery'sBlack Gold Type: Soft goat’s milk cheese
Great pairing: Maggie Beer's Fig and Plum Pastes Good pairing: Green apple, La Panzanella Flatbread, Apricot Preserves, Spätlese-level German Riesling (More details here from Joanne at Fork & Bottle)
Comté Type: hard raw cow's milk Great pairing: Fig and Plum Paste (Joanne also liked the Chutney) Good pairing: Apricot Preserve, Peach Butter, Crostini, Ribolla-blend (white wine), Rosé, Champagne (More details here from Jack at Fork & Bottle)
Cone de Port Aubry Type: Raw semi-soft goat’s milk
Great pairing: Maggie Beer's Fig Paste Good pairing: Valdosta Pecans, Honey, Apricot Preserves, Peach Butter, Rosé, Spätlese-level German Riesling
|(More details here from Joanne at Fork & Bottle)
Fleur Verte Type: Creamy soft pasteurized goat
Great pairing: Maggie Beer's Plum Paste
Good pairing: Valdosta Pecans, Apricot Preserves, Fig Paste (a bit too sweet but a 4+), Chutney, Rosé, Spätlese-level German Riesling, Champagne (More details here from Joanne at Fork & Bottle)
Garrotxa "La Bauma" Type: Semi-hard goat's milk Thumbs up: Real apple cider (w/alcohol), Garnacha Tintorera (Spanish dessert wine), peaches, arugula and alfalfa sprout salad w/vinaigrette, duck pate infused with Armagnac, grilled artichoke (More details here from Gabriella & Ryan at Catavino)
Kuntener Reblochon Type: Swiss washed rind semi-soft cow's milk
Great pairing:La Panzanella Crackerbread (flatbread) Good pairing: Rosé, Corvina-blend (red wine), Honey, Fig Paste, Apple Pickle (More details here from Jack at Fork & Bottle)
Langres Type: Stinky, Cow's milk, washed rind Great pairing: None found but English Apple Pickle was close Good pairings: Apricot Preserves, Fig Paste, Crostini, Green apple (More details here from Jack at Fork & Bottle)
Andante Dairy'sPicolo Type:Cow's milk triple-cream Great pairings:Spätlese-level German Riesling, Honey, Fig Paste Good pairings: Plum Paste, La Panzanella Flatbread, Corvina-blend (red wine). (More details here from Jack at Fork & Bottle)
Uplands'Pleasant Ridge Reserve Type: Beaufort style, washed-rind cow's milk Great pairings: Torcolato (passito style dessert wine), marinated cucumber pickles and kirsh brandy, chocolate covered cherries with Mangosteen and guava Good pairings: Roasted purple cauliflower, persimmon, roasted squash rings (More details here from Jeanne at Cheese Underground)
Point ReyesBlue Type: Blue pasteurized cow's milk
Great pairing: None found but Bardshar Chutney was close. Good pairings: Apricot Preserves, Plum Paste, Fig Paste, La Panzanella Flatbread. (More details here from Joanne at Fork & Bottle)
Rinconada Dairy’s Pozo Tomme Type: Semi-hard raw sheep's milk cheese Great pairings:Cru Beaujolais, lightly-oaked Chardonnay,
Pasolivo olive oil (rich and grassy),
Casa Festiva’s Pappardelle with Spring Peas,
Sierra Nevada Pale Ale Good pairings: Dried fig compote, Grenache (More details here from Katy at Casa Festiva)
Quesos Ibar's Queso de Obeja Blanda Type: Bloomy rind ewe's milk cheese Thumbs-up Pairings: Garnacha Tintorera (Spanish dessert wine), peaches, arugula and alfalfa sprout salad w/vinaigrette, grilled artichoke (More details here from Gabriella & Ryan at Catavino)
Cowgirl Creamery's Red Hawk Type: Washed-rind cow's milk Great pairings: June Taylor fig conserve, fruit nut bread, Hazelnut brittle, mashed Medjool dates Good pairings: Tilton apricots, Napa off-dry Gewurtztraminer (More details here from ME at Eats)
Matos Family's St. George Type: Portugese style cow's milk (cheddar-like) Great pairings: Toasted pecans, Tawny Port Good pairing: Dijon (More details here from ME at Eats)
Thank you to the participants in this first
Great Cheese Pairing Project:
Katy at Casa Festiva has done a wonderful job of profiling Rinconada Dairy's: Pozo Tommeand recounting her four-hour foray at the fromagerie.
ME at Eats got an early start on tasting St. George from the Matos Family. Don't miss her beer bread recipe. ME also takes on Cowgirl Creamery'sRed Hawk. Inspired by Thomas Keller's presentation of Epoisses, she offers her great pairing recipe of Hazelnut Brittle.
We at Fork & Bottle tried a total of 8 cheeses with 14 accompianments and 5 wines:
Joanne took on one of her favorites: Herve Mons' Cone de Port Aubry and three others: Fleur Verte, Pt. Reyes Blue and Elk Creamery's Black Gold. Jack sampled Essex Street's Comté and explored Rolf Beeler's washed rinded Kuntener, Langres (another washed rind) from the Champagne region and
Andante Dairy's Picolo.
CHEESE RATING SCALE: Great Pairing – Really enhances the cheese – perhaps changes the flavor and makes it even more wonderful. Good pairing – Complements the cheese – balances the cheese. Neutral - A nice accompaniment but neither win from the pairing. Not so good – Clashes a bit – flavors might fight. Flavors may change in a negative way. Bad pairing – Awful. Yuck. Avoid this pairing.
Remember to always try the cheese after you try the pairing element - e.g., taste the wine first and then the cheese and then the two together. The butterfat in the cheese coats your palate and will change the perception of the flavor.
Also, if you ever do a follow-up, we'll be happy to update our page to point to your new post. We know a couple of you will want to see how your favorite cheese pairs with various kinds of grapes when they come into season in the Fall.