No Fail Recipes


Wine and Cheese Pairing Guide

Comments Off on Wine and Cheese Pairing Guide

Wine and cheese pairing possibilities are endless. Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavor. As with any wine and food pairing, there are a number of considerations, such as texture, acidity, fat and tannin.

Pair crisp, acidic whites like Sauvignon Blanc and Pinot Grigio with soft, young cheeses such as goat cheese and mozzarella.

Full-bodied, buttery whites like Chardonnay complement sharp, semi-hard cheeses like Asiago and cheddar.

Light-bodied red wines traditionally accompany soft, milder-flavored cheeses. Consider Pinot Noir with Gouda.

Savory, fruit-forward wines like Merlot are a good choice for smoked cheeses.

Sweeter wines like Riesling or Malvasia are a pleasing contrast to most bleu cheeses (which also pair well with fruit-forward red wines such as Zinfandel).

Sparkling wines balance Creamy Brie and Camembert.

Cheese White Wines Red Wines
Asiago Prosecco, Pinot Grigio, Sauvignon Blanc  Chianti, Cabernet Sauvignon
Cheddar, Aged Cabernet Sauvignon
Fondue Reisling
Goat Cheese Sauvignon Blanc
Gouda, Smoked Syrah
Gruyère Pinot Noir
Manchego Grenache
Stilton Port
Triple Cream Chardonnay
 Beaufort  Syrah, Cabernet Sauvignon
 Bleu  Reisling, Sauterne  Meritage, Port
 Brie  Chardonnay, Chablis, Champagne, Rosé
 Bucheron  Sauvignon Blanc
 Burrata  Pinot Grigio  Chianti, Sangiovese
 Cambozola  Reisling, Chardonnay  Zinfandel
 Camembert  Rosé, Sauvignon Blanc, Chardonnay  Beaujolais, Cabernet Franc
 Cheddar  Sauvignon Blanc  Cabernet Sauvignon, Rioja
Chevre Sauvignon Blanc, Champagne, Gewurztraminer

The Best Method to Store Cheese

1 Comment

Cheese Storage BagsStoring cheese presents a conundrum: As it sits, it releases moisture. If this moisture evaporates, the cheese dries out. If the moisture is trapped, it encourages mold. Cheese, properly stored, keeps longer, and that means less waste and expense. Improperly stored, the cheese can attract pests like rats and termites, leading to it getting ruined. Should this happen, you should use a termite treatment company to remove the termites, or they’ll just keep coming back and destroying your products. The goal is to keep air and pests out without suffocating the wedge in plastic.

Specialty cheese paper avoids this problem with a two-ply construction that lets cheese breathe without drying out. However, it is not readily available at most local markets and pests can eat through it.

Often restaurants and other commercial establishments, such as retailers and cheese factories, might use dry refrigeration and cooling systems in order to keep cheese fresh for a longer period of time. It is imperative that these cooling systems work day in and day out. If it malfunctions, commercial refrigeration repair services may be needed to repair it quickly so that the cheese doesn’t spoil.

That said, the best home method to store cheese is to use waxed or parchment paper which is loosely wrapped with aluminum foil. Both papers wick moisture away, but the foil cover traps just enough water to keep the cheese from drying out whilst also being inedible to most pests. Wrapped this way, even super-perishable goat cheese keeps for about a week, and brie and cheddar were can last potentially for more than a month. Cheese paper extends the life of these cheeses by only maybe a few days more.

But if you want to splurge on the best…

Great American Blue Cheeses

Comments Off on Great American Blue Cheeses

Great American Blue Cheese

Classic blue cheeses like Gorgonzola from Italy and Roquefort from France are both excellent for melting on croutons for onion soup but these days there are many excellent blue cheeses produced in the United States too.

Point Reyes Blue Cheese

From California, this is a raw cow’s milk cheese aged at least six months. If you like a very sharp blue cheese this is the one to get. While it is very creamy, some find the sharp taste slightly bitter.

Hook’s Blue Paradise Cheese

This is a pasteurized cow’s mile double-cream blue chees3e from Wisconsin. It is smooth, creamy and mild with a pleasant sweetness. A similar cheese is Little Boy Blue made from sheep’s mild, which is equally creamy and mild with hints of hay and caramel. Some find it slightly salty.

Great Hill Blue Cheese

From Massachusetts, this is a raw cow’s milk cheese that some tasters describe as the quintessential blue cheese. It has earthy, mushroomy undertones and hits of Cheddar.

Oregon Blue Cheese

This cheese is from Roque Creamery in Oregon and is modeled after Roquefort. It is funky and sharp while Rogue’s Oregon-zola, as the name implies, is modeled after Gorgonzola, and is gentle and bright with a crumbly texture.

Maytag Blue Cheese

Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa, the former home of the Maytag Corporation. It uses a process for making blue cheese from homogenized cow’s milk instead of the traditional sheep’s milk. Maytag Blue has a dense, crumbly texture. As it melts in your mouth it imparts a spicy flavor with a final bite.

Berkshire Blue Cheese

A raw milk artisan cheese made from Jersey cow’s milk in small batches, Berkshire Blue is made in Massachusetts. This artisan cheese is made completely by hand, and by only one person. It is hand-stirred, hand-ladled and manually turned, resulting in an exceptionally creamy, smooth blue, mild yet very full-flavored. It isn’t too pungent or salty. It is known for having low levels of both acid and salt in the cheese.

Wine Pairings
While most red wines don’t pair well with strong, salty blues—and there are sweeter, semisoft blues to explore—Port and zinfandel are two to try, as well as, sparkling wine, Chardonnay, dessert wines, barleywine-style ale, Belgian ale, Trappist beer and stout. As a dessert, Sauternes are a classic pairing, the salty cheese balancing the sweet wine.

Join Our Cookbook Club
Sign-up for our newsletter on new & free recipe books!
We respect your privacy.
No Fail Recipes