Advice From a Cheese Master: How to Buy, Store and Eat Cheese. Avoid big, tannic red wines like Malbec, Cabernet Sauvignon, Bordeaux, and Bordeaux blends. Cook until the beef is just browned. To simplify the strategy, cheeses can be divided into six categories. - Scandinavian Glogg recipes warm you up and pair with Holiday season foods. A light and fruity pinot noir also stands up well to Combozola, a creamier mild blue cheese. Home Recipes Dishes & Beverages Beverages Wine. So, you start thinking of all the different snacks with wine you could have. Think about serving this with cheeses like Asiago, mozzarella or even creamy burrata. We can readily see how young cheeses might partner best with wines that are juicy, fruity, fresh and spiritedsparkling wines, crisp whites, dry ross, and reds with good acidity and sprightly fruit. Dry traditional method sparkling wine like Champagne or Cava would be a great match too. The exquisitely creamy CAMBOZOLA brings together in harmony two distinct styles of cheese: the rich creaminess of a brie with the piquant notes of a blue cheese. (adsbygoogle = window.adsbygoogle || []).push({}); Fresh: Soft and rindless, these can be made with cow, goat or sheep milk. A typically medium to light-bodied wine, pinot noir can be earthy and savory, as well as fruity with cherry and berry flavors. Light-bodied, dry, unoaked Chardonnay (Chablis). Cheeses: Havarti, Edam, Emmental, Gruyre, Jarlsberg, young Cheddar, Monterey Jack, Manchego, Tomme d'AlsacePair with: Chardonnay, white Burgundy, white Bordeaux, Pinot Blanc, Viognier, white Rhne blends, Riesling (off-dry), Gewrztraminer, Champagne, red Burgundy, Pinot Noir, Beaujolais, Dolcetto, Barbera, Zinfandel, Merlot, vintage Port, young Tawny Port, Amontillado sherry, Stinky cheeses call for light-bodied wines with demure aromatics that complement rather than compete.Cheeses: poisses, Taleggio, MorbierPair with: Gewrztraminer, Riesling, Sauternes, red Burgundy, Pinot Noir, Blue cheeses need wines with both oomph and sweetness to balance their bold flavors and usually very salty, savory body.Cheeses: Stilton, Gorgonzola, Roquefort, Cambozola, Bleu d'AuvergnePair with: red Port, Tawny Port, Sauternes, Oloroso sherry, Banyuls, Recioto, Tokaji. Before you start mapping out your charcuterie board, its helpful to know a little background: Cambozola draws inspiration from two storied cheeses French Camembert and Italian Gorgonzola. Similar to other soft-rind cheese such as Brie and Camembert, the cheese should not have an ammonia-like odour a sign that the cheese is past its prime. Cabernet Franc: Bloomy cheeses like brie, camembert or blue as well as goat and gorgonzola. Blue: Veins of blue mold run through these. Why it works:This iconic American original is a soft-ripened, lightly aged goat cheese. A creamy, buttery, salty blue cheese from Northern Italy that dates back to 879 AD. Selecting the right beverage for your cheese speciality is an art in itself. Theyre funkier than bloomy cheeses, with gamy, often pleasantly pungent notes. Serve with champagne and other sparkling wines, big reds, port, sherry, ice wines or other dessert wines. It is wrapped in sycamore or oak leaves. Served with Loriella Prosecco. Dont only sip pink wine in warmer summer months. Wine & food pairing chart of charts / home wine bars guide. Add the wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Set your cheeses out three hours before serving. Stir it into afonduefor a mysterious je ne sais quoi, a sauce for steak, or to give anomelettean oozy centre. Simply start with pitted dates, cut a slit in each, and fill each with about half a teaspoon of crumbled blue cheese. pear or quince). Its a lovely wine with floral aromas and spice, and just enough acid to make it super food-friendly and an excellent counterpart to many different cheeses. Both have great acidity, which makes them fantastic to sip with food, but Italian pinot grigio is often lighter-bodied and crisp with vibrant citrus flavors. Sprinkle salt, pepper and remaining sugar over sugared nuts and stir to combine. Though beers and big reds can be divine, a lush, round Condrieu, reminiscent of peaches and white flowers, works with the salted-caramel flavors and firm, crystalline texture of the cheese. Burrata: A mozzarella exterior gives way to a luscious, milky center of mozzarella scraps mixed with cream. Blue cheese is one of my favorite cheeses. With its creamy texture and approachable flavors, Cambozola is ripe for the pairing with cocktails, especially when zingy liqueurs like Chartreuse are involved. Personally, I question the abilities of a couple of her observers, particularly Ali and Buster. That's because there isn't just one kind of wine and one kind of cheese. mussels. It is a rich and creamy Camembert-type cheese with a bloomy white rind. CAMBOZOLA stands for soft-ripened cheese specialities of the highest quality. Bubbly sweet reds are perfect to pair with bloomy rinds like Nettle Meadow's triple-cream Kunik. Pair with apples, sliced pears OR a sampling of olives and thin sliced salami. Why it works:Chvre, in all of its lovely forms, developed with the fine white wines of the Loire Valley. Serving a triple crme cheese like Brillat-Savarin? Pair malbec with semi-hard cheeses like cheddar, Colby or a nutty Edam from the Netherlands. Spice It Up with Crisp, Lighter Red Wines. Wines and cheeses from the same region usually go well together. Rich, creamy cheeses blend seamlessly with buttery, oaky white wines, creating a truly harmonious palate sensation. Either splurge on fancy cheese paper or use waxed or parchment paper for optimal cheese storage. Resist the urge to store leftovers in sealed, air-tight containers letting the cheese breathe is essential to maintain its aroma and texture. There's creamy white chvre, a Stilton, some Brie, nutty aged Gruyre, tangy Vermont cheddar, and a splurge-worthy chunk of 4-year Gouda. You dont need to poke at the cheese to check maturity: in fact, soft-ripened cheese matures from the outside inwards, so a yielding exterior isnt a good indicator of the cheeses core. Some varieties, such as the premium Cambozola Black Label cheese, are matured in cold storage to produce a distinctive grey bloom on the rind and a fuller sweeter flavour with finer blue veins and a more robust aroma. Cambozola is part of the Blue cheese family. We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Thanks to the soft tannins, merlot pairs nicely with pleasantly pungent, creamy Taleggio, too. Beer lovers could pour a dark stout or strong ale to complement the rich cheese. The bubbles in sparkling wines pose a nice counterpoint to a rich cheese, scrubbing your tongue clean and making you want another bite. In fact, I didnt really care for it or another similar cheese made by the same company. The wine paired nicely with the fondue. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general. But so do nuts (e.g. Sweet wines beautifully balance the saltiest cheeses like hard Grana, blue cheese, aged Gouda, or feta. It's fun to open a range of bottles to sample with your cheese assortment, but if you must pour a single wine with a mixed plate of cheeses, try Riesling, especially off-dry. Let it cook off for 1-2 minutes. They tend to have nutty and complex savory notes. Restrained, dry, light-bodied Sauvignon Blanc (Sancerre), Dry, young Riesling, dry Chenin Blanc (Vouvray), Grner Veltliner, Aged Hunter Valley Semillon or textured white Rhne varieties (Marsanne and Roussanne, specifically Chteauneuf-du-Pape Blanc) for ripe, pungent cheese, Dry and light-bodied wines that are young, fruity and unoaked (Pinot Noir, Dolcetto, Barbera, Gamay, Cabernet Franc from the Loire, Bonarda, Menca, Zweigelt), Dry, traditional-method sparkling wines (brut Franciacorta, brut California bottlings), Dry and off-dry, unoaked white wines (Gewurztaminer and Pinot Gris from Alsace, Chenin Blanc from the Loire), Dry, structured whites (Marsanne and Roussanne, mature Hunter Valley Semillon, Riesling from Clare or Eden Valley, Australia) for ripe, pungent cheese, Epoisses and Chambertin (said to be a favorite of Napoleon), Dry, white wines with a touch of oak (Chardonnay, Pinot Gris, Rioja), Gutsy, rustic, crunchy wines without much oak (Ctes de Rhne, Corbires, St-Chinian, Chianti, Menca, young Bordeaux blends), Vintage traditional-method sparkling wines (Champagne, Franciacorta) for younger cheese, Bold wines with some age (Nebbiolo, Sangiovese, Aglianico, Rioja or Bordeaux blends from cooler climates like Bordeaux or Margaret River). . Hi Elsa, I corrected the recipe to show that you put the pepper in with the second half of the sugar and salt. Unless you're slathering it on a cracker as a sneaky snack the chances are you . There is an incredible variety within the category from sharp, hard and crumbly to mellow, creamy and salty. The Future 40 Tastemakers & Innovators of 2022, Go Here, Not There: 3 Alternative Destinations to Popular Wine Regions, 8 Bucket-List Drinks Spots Around the World, Wine Enthusiasts 2022 Wine Star Award Winners, California Privacy Rights Do Not Sell My Information. Semi-Soft: Theyre not spreadable, nor do they break in shards like a hard cheese. This creates a soft and creamy centre with a distinct rind. Of the many types of wine, the versatile riesling is one of the best for an all-around cheese selection. The juicy, tangy fruits go well with young cheeses like Brie. Nuts bring out the nuttiness of cheese even more. Share a photo and tag us @somethingnewfordinner we can't wait to see what you've made! Some are fairly pungent and salty. Thank You! Tannic red wines are terrific with rich, aged cheeses, because their tannins literally bind to protein and fat, cleaning your palate after each bite. That's why Camembert and Champagne are a classic combination. CAMBOZOLA Black Label was awarded "Best of Class" in the category "Blue Cheese with Exterior Molding" at the World Championship Cheese Contest in Wisconsin in 2022. . Cheeses vary in moisture content, fat content, texture, flavor. Try this recipe: Bison Burgers with Cambozola Cheese. PAIRINGS: Pair it with a red wine or strong, sweet beer . The factory-made cheese is quite popular in the U.S. and is a combination of Brie and Gorgonzola. Although first invented in the early 1900s by the Bergader family of Bavaria, it was the German company, Kaserei Champignon, which in the 1970s began to industrially produce this combination of a French soft triple cream cheese, similar to a Camembert, with the Italian Gorgonzola. Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be Spectacular. Add beef, a large pinch of salt, and a few grindings of pepper. Get the latest news, reviews, recipes and gear sent to your inbox. They had it on plain whole-grain crackers and The Man had a glass of Cabernet Sauvignon, which he said complimented the cheese quite well. Chardonnay varies greatly from region to region and winemaker, but two most common styles youll find are oaked and unoaked wines. If desired, spoon off some of the fat. However, according to The Lady, you gently heat the filled cheese shells in the oven to melt the cheese and blend its flavor with the other ingredients. It's dry with a delicate body, but its floral aromas will waft ethereally above the savory notes of all of the cheeses. But you don't want to ruin the delicious flavors of your bevvy by choosing a bad pairing. Instructions. Discover our delicious CAMBOZOLA varieties for every taste, and find out what makes our soft-ripened cheese so unique. Washed rind cheeses: Washed rind cheeses are cheeses that are washed with a brine and bacteria or mold solution while ripening. Cheeses vary in moisture content, fat content, texture, flavor. If youre serving red wine, a crack of black pepper will tie the wine and cheese together. With deference to The Lady and The Mans taste, I give Cambozola 3 Pawsout of 4 Paws (cause thats all Ive got). Or try late-harvest wines that aren't too high in alcohol. Of course, you are encouraged to try these out. It's a fantastic pairing if you're enjoying wine and cheese on their own. Here are some of our other favorite cheeses you might be missing. The Slice Through Winter Sale| Save up to 50% on cheeses, meats, and more to beat the February blues.| Shop The Sale *Online only. Young wines are fresh and spirited, with lively aromas and bright flavors of fruits, flowers, citrus, herbs, or spice. Serve it at room temperature with baguette, honey, jam, savory charcuterie or fresh figs. Honey is a welcome touch, especially if youre serving a dessert wine. Choose lighter wines if the cheese is young, if aged go for the more full bodied wines. NV for young cheese, vintage for riper, more pungent cheeses). Merlot: Goes well with gouda, gorgonzola, brie, Jarlsberg or parmesan. If you must serve red wine with young cheeses, reach for one low in tannin, like Beaujolais or sparkling red Lambrusco. Drier bubbly, like brut Champagne, cuts through the creaminess of Brie wonderfully, and matches aged cheeses from France and Switzerland, like Comte and Gruyere, particularly well. But that basic idea is really malleable. Arrange them on a plate or platter, drizzle with a little balsamic vinegar, and you're done. Proper choices can turn a solid pairing into a stupendous one. Sweet dried fruits are wonderful with salty cheeses like Stilton. And if you prefer a hearty beer, we recommend a dark beer. Made primarily with the sangiovese grape, the herbaceous quality and high tannins make it a perfect match for cheeses like tangy Pecorino, provolone and Parmesan. An Australian blue that is produced on King Island, in the 40 degree longitude, renowned for its roaring winds. When its time to serve, make sure you have the best wine glasses on hand. From fruity to sweet to nutty to tannic, these same pairing principles apply to wines, too. All rights reserved. And its a match made in heaven with raclette. Wines that have spent time in cask or bottle have had a chance to knit together and acquire more nuance. Theyre rich and creamy, and they can be soft or semi-soft in texture. The steak was a . At the end of the pattern, add a piece of salami and then repeat with the second set of ingredients in the same order. Harder cheeses like smoked Gouda, aged cheddar and Manchego all stand up to zins bold and sweet nature. Cambozola can appeal to both lovers of yielding gooey Camembert and aficionados of the dark veins of nuttiness in Gorgonzola, making it a well-rounded presence on cheese boards and holiday platters alike. Cambozola: Born in Germany, this combines Italian Gorgonzola with the French method of making a triple-crme cheese for an exceptionally mild, creamy delight. But also in the main course or as a companion to an aperitif like champagne, there are many possibilities to integrate cheese into your meal. Try CAMBOZOLA with a semi-dry Riesling or some sweet wines (red or white). Most malbec comes from Argentina, but the grape itself is also used in many Bordeaux blends. We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. All Rights Reserved. Be advised the pepper will smoke so keep your fan on and stir continually until the sugar has caramelized. //

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