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Perfect Pairings: Oberon Wine and Delectable Cheese

Perfect Pairings: Oberon Wine and Delectable Cheese


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Oberon chose the best cheese to pair with your favorite wines

The Daily Meal

Oberon is the perfect wine to help pull together a simple, elegent spring soiree.

Rooftop soirées are beginning to sound more appealing as the weather slowly warms up. And what better way to kick off the beginning of spring than with a simple, elegant wine and cheese party with friends?

Oberon has a wonderful selection of Napa Valley wines to kick off your springtime celebration, and their carefully selected cheese pairings make snacking simple.

Oberon suggests pairing their Cabernet Sauvignon with Tickler English Aged Cheddar. A bold wine calls for a bold cheese, and these two rich flavors face off in the perfect pairing match.

For their Sauvignon Blanc, Oberon calls for the Champlain Valley Triple Cream Brie. The bright and fruity flavors of the wine cut straight through the creamy brie for an exciting springtime snack blend.

If you want Oberon’s Merlot to bring body to your gathering, match with the sweet and savory flavors of Pt. Reyes farmstead Bay Blue cheese. The Merlot’s fruit flavors highlight the sweetness of the cheese and create a beautiful blend of tang and texture.

So step outside for your next spring social, but don’t forget Oberon’s carefully curated wine and cheese plates.

For more information on wine & cheese pairings and tips on throwing the ultimate wine and cheese party check-out Oberon’s Wine & Cheese guides at www.Oberonwines.com/cheese


How to Make a Cheese Board and Pair it with Wine

Sponsored Post: Whether you are hosting a wine party or looking for the perfect pairing for your dinner party menu, we’ve teamed up with Sonoma-Cutrer to provide wine inspiration for your next gathering.
This epic cheese board that is a must-make for get-together with friends and family. Plus, check out the wine pairings to make the party a breeze.

Party season in full swing it’s down to the wire in the entertaining department and there is no easier way to impress guests than with a big cheese board filled with delicious bites. There’s no cooking required and with a few tricks up your sleeve, you can assemble and serve a beautiful platter that will leave people wondering who you hired to put the whole thing together. It’s the perfect centerpiece for your holiday get-together. So, consider this your guide to the ultimate holiday cheese board. Let’s get started!

The key to success in any endeavor is planning and taking a few minutes to make a list before you hit the store will help ensure you end up with a cheese board that’s not only beautiful to look at but filled with a variety of colors, textures, flavors, and shapes. These days even the most mainstream grocery store has a specialty foods section filled with lots of choices so don’t feel like you need to scout out some distant gourmet food store to source your items. At the end of this post, I’ve included a printable guide that details all the products I used for my cheese board, but depending on what you have to choose from you might need to make some adjustments. So here are some things to keep in mind…

CHEESE
Pick a few different kinds of cheese with different shapes and textures. A few wedges, a creamy spreadable cheese, and bite-sized sliced cheese gives everyone a few choices.

CRACKERS
I like to include crackers that not only vary in shape but also flavor. I love a classic water cracker, but including different colors and flavors keeps things visually interesting. Use enough crackers to fill the nooks and crannies (more about how to arrange everything coming up!) and refill as needed.

MEAT
A few different types of cured Italian meat like prosciutto and hard salami are little savory surprises tucked in among all the cheese and crackers. Look for different types in the deli section or specialty cheese area at your grocery store. You may find a variety pack that includes a few different options.

BRIGHT BITES
A lot of stores have olive bars now where you can pick out all kinds of tasty treats that add a pop of bright flavor to your cheese board. If your store doesn’t have an olive bar, check out the aisle where the pickles are – jarred artichoke hearts, roasted red peppers, sun-dried tomatoes, and stuffed olives are all great additions.

FILL-INS

Fruit and nuts are a nice way to fill in the little spaces on the board. Dried apricots and cranberries along with some roasted mixed nuts are a great choice.

CHEESE BOARD WINE PAIRINGS
I’m a big believer in drinking what you like to drink and not getting too caught up in the “rules” of wine pairing. For get-togethers, it’s nice to offer both red and white wine options and the wine-makers at Sonoma-Cutrer, located in the beautiful Sonoma Valley in California, not only have lots of options, to choose from (plus winery tours if you happen to be in the area!), but they also have a great online store where you can learn about their wines and order what you like. No more wandering the wine aisle aimlessly in deep contemplation. Sonoma-Cutrer makes it easy to shop for wine from your couch and that is the best thing ever.

RUSSIAN RIVER RANCHES CHARDONNAY

For a white wine, I don’t think you can go wrong with Chardonnay. This option from Sonoma-Cutrer has nice fruit notes, with hints of lemon and green apple and its light acidity pairs nicely with the cheese board and is a good choice for guests who like a refreshing glass of wine.

RUSSIAN RIVER VALLEY PINOT NOIR

I like to think of Pinot Noir as a “middle of the road” red. It’s lighter than other reds and a good choice to pair with a cheeseboard. Like the Chardonnay, it’s punctuated with fruit notes like blackberry and black cherry and it has a long, smooth finish.

BUILD YOUR CHEESE BOARD
Once you have all the components for the cheese board it’s time to get creative. It doesn’t take long to put it all together…

PICK A BASE

If you already have a large slate or wooden board, by all means, use it, but I find a simple sheet pan makes a great base for a cheese board. First, it keeps everything contained (no fear of anything falling off the edge) and it’s easy to move the cheese board around. Parties have a tendency to change locale transitioning from the living room to the kitchen and using a sheet pan makes it easy to move the cheese board from spot to spot.

START BIG

Building a cheese board is like arranging flowers. Start with the big stuff first like anything that needs to be held in bowls followed by the big wedges of cheese. Place them spaced apart leaving room to fill in spots with everything else.

STACK AND LINE

Next, position the sliced cheese along the edges of the sheet pan making it easy for people to grab a slice. Depending on the type of crackers you use, stack and line some of them up, too.

Nordic Fall Flavors at Manhattan’s Aquavit Restaurant

TUCK IT
Fill in spots with the cured meat, but it’s a good idea to hold some back and refill as necessary. Things like salami and prosciutto hold well at room temperature for a while but have a tendency to get a little greasy if left out too long. Keep the extras in the refrigerator and add more as they disappear.

FILL IN

Use the dried fruit and nuts to fill in the little nooks and crannies after everything else has found a place on the board. Small crackers work well for this, too.

And that’s it! Just open the wine and let the merriment commence.

Happy Holidays, everyone. I hope yours is filled with good eats and lots of love.

You don’t need a fancy slate or wooden board to build a beautiful cheese board. A simple sheet pan is a perfect base to assemble a delicious work of art for a get-together with friends and family. While there are no “rules” in building a cheese board there are a few good tips to keep in mind – a variety of shapes, colors, and textures will make it visually interesting and a variety of flavors will give your guests a lot to choose from.


Perfect Pairings: December 2019

This pairing that we have for the month of December is phenomenal! Our wine is the Clos D’Argentine Malbec Reserva from Argentina, at $11.98* a bottle and it is paired with the Reserve Aged Gouda from Uniekaas at $11.99/lb*!

We’ve had some Malbec wines used in our perfect pairings before, so as you may remember it is a full-bodied wine that is mostly grown in Argentina. The Clos D’Argentine Malbec was rated with 91 points by Wine Enthusiast and at a normal retail price of about $42.99 a bottle. Our buyers got thousands of cases of this wine so we can offer it to you all for the price of $11.98! What an amazing deal!!

I’m a huge fan of Malbec wine, it is so versatile and can go with a variety of food dishes. The Clos D’Argentine is slightly tannic, but very balanced. It is full-bodied and has opening notes of red berries with a finish of darker berry fruits, almost a blueberry like flavour. The finish is bright and bold with a touch of earthiness and oak.

And this gouda we paired it with, is superb. My favourite gouda is Beemster’s Paradiso, but this Reserve 14 Month Aged Gouda from Uniekaas is a close second. It’s light and nutty with those amazing tasty tyrosine crystals. It’s a creamy but complex cheese that will be perfect on your holiday cheeseboards.

This combination of Malbec and gouda goes very well together, it softens up the oak in the wine and just leaves you wanting to go back for another piece of cheese and another sip.

I highly recommend trying this perfect pairing out for yourselves! You won’t be disappointed!

*While supplies last. Pricing subject to change with new stock. Check with your local Bottle King/Vineyard Market for availability.

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4 of 13

Grain Salad with Greens, Cherries, and Crispy Bacon

Tiptoe from snack to supper territory with a hearty whole grain dinner salad. With savory bacon, sweet cherries, nutty farro, and funky blue cheese, it&rsquos far more flavorful than your standard side salad. Plus, all of those complex flavors make it a dreamy rosé wine-food pairing.

Pair it with: A crisp Provence rosé along the lines of 2018 Trés Chic Rosé ($23, winc.com).


Perfect Pairings

Why they're the perfect pair: Cabernet Sauvignon is high in tannin – the substance that leaves a chalky sensation on your teeth and dyes your mouth dark after drinking. The fat in a steak stands up to tannins and softens their impact, and the meat's bold flavor matches the big, fruity flavor of the wine.

Similar combinations to try: Red meat and red wine are a classic combination. Grilled steak would be delicious with an American red Zinfandel or a tannic or soft Merlot, while a pan-fried steak pairs well with fruitier reds like Australian Shiraz or a California, Oregon or Washington Merlot.

Why they're a perfect pair: Muscadet, which is made in western France and along the Atlantic coast, heightens the oysters' fresh flavor with its acidity.

Similar pairings to try: Mussels, clams, oysters and white fish like trout or skate are also delicious with lightly oaked Chardonnay or Sauvignon Blanc.

Spaghetti and Meatballs and Chianti

Why they're a perfect pair: Chianti has a bold, fruity flavor with enough acidity to stand up to the tomatoes and meat.

Similar pairings to try: Spanish Rioja also pairs well with tomato-based sauces. Parmesan cheese goes well with Chianti.

Spicy Indian Takeout and Riesling

Why they're a perfect pair: Slightly sweet, low alcohol wines like German, Australian or New York Rieslings give the palate some relief from a spicy meal. A highly alcoholic wine would make you feel the burn.

Similar pairings: Spicy Asian food or highly spiced Mexican dishes like enchiladas also pair well with Riesling. A dry Gewurztraminer also pairs well with heart-pumping cuisine like Thai or Indian.

Why they're a perfect pair: While fish typically pairs better with white wine, salmon's flavor will stand up to the bold but not too tannic flavor of Pinot Noir. Consider regional pairings – salmon harvested in from Pacific Northwest pairs well with the Pinots from that area.

Similar pairings to try: Pinot Noir also pairs well with other fatty fishes like tuna, especially when it's served rare or raw.

Why they're a perfect pair: The contrast! The salty cheese and the sweet wine contrast beautifully, but both are aged long enough to develop a similar earthy, tawny flavor.

Similar pairings to try: Serve sweet wines like port, sherry and Madeira with salty and/or strong cheeses such as Roquefort, Stilton and other blue or pungent cheeses.

Why they're a perfect pair: Because of the gamey flavor, lamb shines with a wine that has a rich, bold personality to stand up to it. Bordeaux is bold and fruity, and the fatty richness of the meat helps absorb some of the wine's tannins.

Similar pairings: Pair aromatic wines with bold flavors and maybe even some smokiness to pair with lamb or other game, such as venison.


Perfect Pairings Gift Box

Some pairings are just perfect, and we think that's worth celebrating. Why discover one irresistible combination when you can discover many? Here you'll find a delicious gift box filled to the brim with literally perfect pairings. A proper pairing elevates flavors, melds textures, and creates delectable memories. Our expert mongers have collected some of our most popular and enduring pairings. Classic, creative, delectable, perfect. *Cutting board not included.

  • Di Bruno Bros Cheese Spreads (7.6 oz) - Our Cheese Spreads are a cheesy adventure for your palate.

PAIRING SUGGESTIONS

    Di Bruno Bros Cheese Spread with Crostini
    Creamy, cheesy, beer-y spread on a crunchy crostini makes the perfect bite, any time. Add some classic Italian soppressata for even deeper flavor.

*On occasion product substitutions of equal or higher value may occur.

You Might Also Enjoy

Abbondanza Gift Box

Cheese Pairing 101 Club

Some pairings are just perfect, and we think that's worth celebrating. Why discover one irresistible combination when you can discover many? Here you'll find a delicious gift box filled to the brim with literally perfect pairings. A proper pairing elevates flavors, melds textures, and creates delectable memories. Our expert mongers have collected some of our most popular and enduring pairings. Classic, creative, delectable, perfect. *Cutting board not included.

  • Di Bruno Bros Cheese Spreads (7.6 oz) - Our Cheese Spreads are a cheesy adventure for your palate.

PAIRING SUGGESTIONS

    Di Bruno Bros Cheese Spread with Crostini
    Creamy, cheesy, beer-y spread on a crunchy crostini makes the perfect bite, any time. Add some classic Italian soppressata for even deeper flavor.


Perfect pairings: Vegan wines & cheeses

A s a vegan you may well be under the illusion that your cheese and wine days are a thing of the past, or maybe you’re looking for ways to improve your pairing game. Either way, we are here to tell you not to fear – we have a few quick suggestions for you! Vegan cheese has come on leaps and bounds and vegan wines are becoming more easily identifiable by the day. As for the magic behind pairing the two together to create amazing combinations for your palette, here are a few of our tips and tricks to get you started.

One of the favourites is that age-old combination of salt and sweet. Whether it’s salted caramel or mixed popcorn, the balance between these two is a timeless classic something that we love to play on when pairing wine and cheese. So how might this work with vegan cheese? Well, if you can find a lovely salty blue nut cheese, or a tofu-based halloumi with a good salt content, chances are you might want to ask your wine guy/gal for something with more residual sugar. Perhaps an ever so slightly off-dry white like a Mosel Riesling, or, if you have a sweeter tooth, you could try a nectar-like Tokaji dessert wine.

Smokey tones

A question we often get is what to pair up with smoked cheese. Smoke can be a dominating flavour and it can often swamp any fruit flavours in your wine. Rather than hunting for a fruity red to compete against the smoke flavours, why not go for a smoky wine? The champion of which is South Africa’s own grape variety Pinotage. Wines produced with Pinotage are characterised by their intense smoke and cocoa flavours – perfect alongside that smokey cashew cheese!

Let’s say you are a massive fan of all things nut-based (including your cheeses), which is great, because it’s super easy to pair with! In comparison to their soya or aquafaba counterparts, nut cheeses always have much higher levels of protein. In wine circles, protein works absolute wonders when it comes to pairing full-bodied reds. You’ll find the high protein nut cheeses will mellow the heavy tannins of things like a big burly Cabernet or peppery Malbec. The choices are endless.

Of course, this is of little use to your nut allergy friend. In our experience, the nutless cheese styles are often wonderfully fresh and clean, more often than not incorporating a clever use of lemon juice.

Acidity in food is remarkably good at reducing acidity in wine and revealing a plethora of floral and fruity notes otherwise lost to the acidic burn. To make the most of this we would always say go for a light and bright red or a zesty white.

For reds there is nothing better than the ‘king of grapes’ Pinot Noir a youthful Pinot with its delicate flavours of crushed berries and bright acidity balance perfectly with a tart cheese. And for whites why not try a Sauvignon Blanc and watch the tropical fruit flavours ripen as the acidity drops away.

Go your own way

Naturally, it is important to remember that is just a rough guide. As always, food and drink is a subjective endeavour and the best way to learn what works is to keep on trying, which is the fun bit! So long as you are drinking vegan wines that you love and eating awesome vegan cheese, you will likely come across some unique and all-round delicious combinations.

Some folk might suggest that wine and cheese pairing is old hat, but we disagree – there’s always something new out there. We say grab your favourite vegan cheese and get down to your local independent wine specialist and explore away!

Wolf Wine

Angus and Samuel run Wolf Wine, an independent craft wine company based in Greenpark Station, Bath. Unlike many regular wine shops, they wanted to offer people exceptionally high-quality wines made in very small quantities. Naturally, that means they enjoy a high turnover of new and exciting lines on an almost weekly basis.


Beginners Guide: The Perfect Holiday Cheese Board + Wine Pairings

The perfect cheese board, it&rsquos gorgeous and filled to the edges with different soft and hard cheeses, fruits and charcuterie. What's the secret? It's time for you to show up to the holidays, friendsgiving or even for a Friday night in with your very own Instagrammable cheese + wine pairing board. It's your time to shine!

Here's the secret: it's all about the wine + cheese pairings. The board will look beautiful if you follow our step by step cheese board guide, but make sure the cheese you're buying is as delicious as the spread looks. Good cheese comes in all shapes and sizes, and pairs perfectly with all of our wines. Be sure to tag us in your cheese board posts, we want to see your spreads!

The Ingredients

Each individual cheese board is unique and comes down to personal taste, dietary restrictions and choice. There are, however, general guidelines of items you can get to make your cheese board pop!

The Cheese: To start, you want to make sure you have three to four cheeses that have distinct flavor profiles. These could include sharp, creamy, nutty, or unique profiles. Sharp cheeses could include parmesan, cheddar, havarti or a sharp swiss. Some of our favorite creamy cheeses are brie, camembert and feta. Nutty cheeses include smoked aged gouda, gruyere or manchego. A more exciting flavor profile could be this BellaVitano cheese that has been rubbed and infused with freshly roasted espresso.

Once you have your cheeses you&rsquore halfway there! This is a cheese board after all, and you have just selected the key contenders. The best cheeses are crafted from fresh, original ingredients and are made to suit a range of unique palates, so whatever you decide to pick will work perfectly.

The Cured Meats: To accompany the cheese you can choose a range of cured meats such as prosciutto, pancetta or Italian dry salami. If anybody at the party is vegetarian you can just as easily substitute any vegetarian option, such as Tofurky deli slices.

The Cheese Vehicle:Next, you need to pick the ingredients that the cheese will be served on. Pick a range of your favorite crackers, biscuits, or types of bread - it&rsquos great to have a variety of serving options as everyone likes to have their cheeses served on something different.

Fruits, Nuts and Anything Extra: Now here&rsquos where you pick the items that will accompany the cheese to bring some fun and variety to your plate. Honey walnuts, pistachios, grapes, strawberries, dates and a range of dried fruits are some of our favorites.

The Wine Pairings

Wine and cheese were made to be paired. The ideal cheese board experience pairs with a red wine, white wine and sparkling! Depending on the size of your tasting group, we suggest opening all three bottles of wine to taste them side by side to find your favorite pairing!

Crisp, dry white wines

Crisp, lighter-bodied white wines such as Sauvignon Blanc or Sparkling pair well with fresh, unripened cheeses such as mozzarella, feta and burrata. Fresh, young and soft cheeses are best paired with our McBride Sisters Collection 2019 Sauvignon Blanc produced in Marlborough, New Zealand or the Black Girl Magic Sparkling Brut from Hawke&rsquos Bay, New Zealand.

Wine Buying Tip: Wines from New Zealand are produced in a cooler climate, this is one of the Southernmost wine regions in the world. The cooler climate contributes to a higher acid structure and lighter bodied wines.

Fruit forward, medium bodied white wines

White wines that are more fruit forward and medium bodied with subtle oak pair well with creamy cheeses like Brie or Camembert. We&rsquod highly recommend our McBride Sisters Collection 2018 Chardonnay from Central Coast, California to pair with your soft, buttery cheeses.

Wine Buying Tip: The key to these wine + cheese pairings is to find moderately oaked Chardonnay. Our McBride Sisters Collection Chardonnay is produced in a winemaking style that involves subtle oak, but not enough to overpower the varietal aromas and flavors from the Chardonnay. If you are buying a heavily oaked Chardonnay, we recommend a harder/less creamy cheese.

Medium-heavy bodied, fruit forward red wines

Aged cheeses pair perfectly with the medium-heavy bodied, complex tannin structure and gorgeous fruit profile on a Cabernet Sauvignon or Merlot. These cheeses include Cheddar, Manchego or Parmigiano-Reggiano. The perfect pairing would be our McBride Sisters Collection Black Girl Magic 2018 California Merlot (a new release!) with one of these hard cheeses.

Building + Beautifying The Board

Since cheese is the main event here, we like to place our cheese down first. But if you like, you can start by laying down some flat greens (such as baby spinach) to give your cheese board additional presentation points. After the cheeses are placed in distinct areas of the board place the cured meats in between the cheeses for a clear visual contrast. Next, add the crackers and/or bread in the gaps, and then spread all the remaining ingredients out to artistically fill in all the spaces. The goal here is to make the board look abundant and beautiful while appearing visually balanced and decadent.

Other Tips & Tricks

  • Taking your cheese board on a picnic? Try our SHE CAN Wines, they are easy to bring just about anywhere. They are our bottle quality wines with can convenience. We'd reccommend the SHE CAN New Zealand Sauvignon Blanc or SHE CAN Island Citrus Dry Rosé Spritzer with the cheeses & meats above!
  • Be sure to take your cheeses out of the refrigerator 30-45 minutes before serving, so that the cheese is just below room temperature.
  • When it comes to pairing wine with cheese keep in mind that opposite flavor profiles can attract. An off-dry Riesling can pair perfectly with an Italian Parmesan, while a tart Sauvignon Blanc can be deliciously complemented by a buttery Gorgonzola.
  • Taste test the wine and a slice of cheese yourself prior to serving. Your taste buds will be able to tell you if the pairing works or not.
  • Keep in mind that not all wines pair well with cheese. Don&rsquot be afraid to experiment to find out what works!

Join our Wine Club and build cheese board pairings with your shipments every quarter! Learn more about our Wine Club here.


Here are Laura Werlin&rsquos wine and cheese pairings that should be avoided.

Red Wine and Soft Cheese

While there are many red wine varietals, red wine often has bold tannins. Although those tannins are part of the reason why that red wine is so enjoyable, it can be hard to pair with soft cheese.

Actually, that low acidity in the red wine can make soft cheese taste chalky. No one wants that beautiful cheese to taste bad.

Instead, find a full-bodied cheese like an aged cheddar. That full bodied cheese can stand up to the red wine. Plus, the tannins act like a palate cleanser which means you keep going back bite after sip and sip after bite.


Great Fruit and Cheese Pairings You Should Try Before You Die

Fruit and cheese go together extremely well, and can be combined in an endless number of permutations. You don't have to be a cheese snob to know that snacking on fruit and cheese is as delicious as it is healthy. Here are some suggestions.

Fruit and cheese go together extremely well, and can be combined in an endless number of permutations. You don’t have to be a cheese snob to know that snacking on fruit and cheese is as delicious as it is healthy. Here are some suggestions.

Pairing Cheese and Fruit

If there’s one food combination I can’t get enough of, it’s cheese and fruit. These two food groups were obviously made for one another. They’re like twins separated at birth or like soul mates-they’re different in a lot of ways, but when they’re together, it just feels right. Of course, fruits and cheese can be paired in nearly infinite different ways. Here are some of my favorites. If you’re new to the beauty of the fruit-cheese combo, this is a good place to start.

Apples and Brie

This is a match made in heaven. A classic combination of fruit and cheese, you might have heard of this one before. I like to cut half an apple into really thin slices and top them with semi-thin slices of brie. Be careful not to slice the brie too thin. Apples are juicy, so the flavor will rush all around your mouth and overpower the brie. Of course, you can use a whole apple if you like, but I stop at half an apple when I think about how much brie is involved! Pretty much any type of apple will do, but it’s best to use something with a nice balance of sweetness and tartness. Fuji apples work well.

Figs and Smoked Gouda

This is a combination I discovered on my own just recently. Figs are one of my favorite snacks, so I always have some lying around. Last week, I bought some smoked gouda on a whim, and on another whim I tried eating these two together. It might have been the best idea I ever had! I was surprised at how well the mild fig flavor was able to tone down the slightly overwhelming smokiness of the cheese. Gouda also has a sourness to it that brings out the fig’s complexity. I definitely recommend trying these two together if you have a chance.

Cranberry and Mozzarella

When you buy dried cranberries at the store, they are usually sweetened. In fact, they are usually sweetened way too much for my taste. It’s true that cranberries should be sweetened to a certain extent-they are just too bitter to be eaten plain-but a little can go a long way. Natural grocery stores sometimes sell dried cranberries that haven’t been sweetened beyond recognition, so if you can get a hold of those, I’d recommend it. Cranberries are excellent with many different kinds of cheese, but a mild white cheese like mozzarella is best in my opinion. This pairing creates a new gustatory sensation that is more than the sum of its parts! Cranberry is often paired with gorgonzola or Wensleydale as well.

Besides these, there are some other delectable fruit and cheese combinations that you can try out.

Camembert with Almonds, Apples, and Pears:

Serve this decadently rich and creamy cow’s milk cheese at room temperature with the fruits to experience sheer indulgence.

Cotija with Berries, Bananas, and Mangoes:

This hard cow’s milk cheese of Mexican origin is grainy, firm, dry, and quite a few degrees saltier than other cheese varieties. Grate it over the fruits and enjoy!

Red Wax Gouda with Apples, Grapes, Olives, and Pears:

Creamy, hard cheese with a mild fruity flavor and made from milk that has a slightly higher fat content, Gouda is a natural winner with fruits.

Parmigiano-Reggiano with Pineapple:

Commonly called Parmesan, this cheese has a gritty texture with a strong savory flavor and a sharp, fruity-nutty taste. Grate Parmesan atop pineapple slivers to experience concentrated shots of gastronomical euphoria.

Manchego with Apples, Almonds, and Pears:

Manchego cheese is made from the milk of Manchega sheep within the assigned parts of the provinces of Albacete, Ciudad Real, Cuenca, and Toledo in the Spanish region of La Mancha. This cheese is aged for a minimum of 60 days and a maximum of 2 years. The flavor of this cheese varies with maturity. E.g., Fresco (aged for 2 weeks) has a rich but mild flavor. Curado (aged for three to six months) has a sweet and pronounced nutty flavor. Semicurado (aged for three weeks to three months) has a flavor meeker than that of curado. Viejo (aged for a year) has a sharper flavor with a rich, deep spiciness to it.

Pecorino Romano with Pears and Walnuts:

While the Italian version is made a 100% from sheep’s milk, the American version is churned out from cow’s milk. Aged for about eight months to a year, the flavor of the cheese is sweet and aromatic when young and sharper and smokier when the aging duration exceeds eight months.
→ Cut about eight ounces of spicy, sharp, tangy Pecorino Romano cheese at room temperature into eight thin, rectangular slices.
→ Slice and core two ripe pears and place atop cheese pieces.
→ Warm about four tablespoons of honey and drizzle it over the pear-topped cheese slices.
→ Top with freshly ground pepper and toasted and chopped walnuts.
C’est divin!

Blue Cheese with Pears:

Sharp and salty blue cheese is made using raw cow’s milk and is aged for 60-90 days in temperature controlled enclosures. Now this fruit and cheese combination is just way too special and, therefore, I shall end the list with a bang in the form of a recipe that will blow your mind. Here goes.

Roasted Pears with Blue Cheese

Total time: 50 min
Yield: 6 servings

You’ll need,
• Anjou pears, 3 (ripe, firm, peeled, halved lengthwise, cored and seeded with a melon baller)
• Lemon juice, yield of 3 lemons (freshly squeezed)
• Baby arugula, 6 ounces
• Blue cheese, 3 ounces (sharp, coarsely crumbled)
• Apple cider, ½ cup
• Brown sugar, ⅓ cup (light, lightly packed)
• Cranberries, ¼ cup (dried)
• Walnuts, ¼ cup (halved, toasted, and chopped)
• Olive oil, ¼ cup
• Port wine, 3 tablespoons
• Kosher salt

What to do:
→ Preheat oven to 375ºF.
→ Toss pears with lemon juice to keep them from becoming brown.
→ Place pears on a baking dish, core side up.
→ Toss the blue cheese, cranberries, and walnuts in a small bowl lightly and then place equal amounts of the mixture on the pears, right where the scooping out of seeds left spoon-like indentations.
→ Commingle the apple cider and the port wine well. Dissolve the brown sugar in the liquid completely.
→ Drizzle just enough of this liquid on the pears to coat them well.
→ Bake the pears for half an hour. Baste the fruits every 10 minutes.
→ Once done, let the roasted fruits cool.
→ Mix the olive oil with ¼ cups of lemon juice and the basting liquid each.
→ Use the arugula to make the bed atop which the pear is to be served on 6 plates.
→ Place half a pear with topping on each plate and drizzle the olive oil mixture on the arrangement.
→ Season with salt and serve fresh and warm.

Guilt-free Snacking

The best part about snacking on cheese and fruit is that, as long as you don’t overdo it, it’s basically guilt-free. It’s true that cheese has a high fat content, but if you only eat a couple of slices once a week, it won’t do you any harm. And, of course, fruits have all sorts of health benefits with their high contents of vitamins, minerals, and heart-healthy fibers. Take my advice and prepare yourself a few slices of cheese paired with the perfectly complementary fruit. It’s more delightful, nutritious, and satisfying than potato chips any day.


Watch the video: Perfect Pairings - Bordeaux (June 2022).


Comments:

  1. Kaedee

    I disagree with those

  2. Jiri

    Certainly. All above told the truth. Let's discuss this question.

  3. Oles

    If you eat milk with cucumbers at night, then your Finnish plumbing will pay off faster! The dinner was excellent, especially the hostess succeeded in mayonnaise. Why do men get cold feet in winter, but women do not ??? Because for men, the heating is lousy, and for women, the fucking fucking Russian hacker is practically invincible! What kind of roof doesn't like driving fast? There is nothing worse than deceiving a woman ... But there is nothing more pleasant when it works out.

  4. Yoshi

    Write smoothly, well done, but I still can't do that, the text somehow comes out clumsily from the pen :) I think this will be corrected over time.

  5. Binah

    I'm sorry, but in my opinion, you are wrong. We need to discuss. Write to me in PM, speak.

  6. Kazikora

    you are similar to the expert)))



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