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<\/p>\nSweet, viscous honey is a staple on cheese plates, but if you\u2019re looking to mix it up a bit, you may want to entertain honey\u2019s vegan cousin: maple syrup. Like honey, maple syrup is sourced from nature\u2014in this case, trees instead of bees\u2014but it offers a more complex depth of flavor for cheese pairings.<\/p>\n
To make syrup, sugar maple trees are tapped by drilling holes into the trunks and fitting the holes with spouts and buckets to collect the sap that seeps out in the early spring months. Once the sap is collected, it\u2019s boiled down to create the sweet liquid we all know and love. Forty gallons of sap are needed to create just one gallon of syrup, which\u2014coupled with the constant supervision necessary during the boiling process\u2014 is one reason for pure maple syrup\u2019s higher price when compared to \u201cpancake syrup\u201d (imitation maple syrup made from high fructose corn syrup and flavorings such as fenugreek).<\/p>\n
To ensure the bottle you\u2019re purchasing is the real deal, look for a letter grade (\u201cA\u201d or \u201cB\u201d) on the label. Depending on the syrup\u2019s color and flavor (not quality, as is commonly believed), it will be placed in a specific grade or category\u2014which also varies depending on where it was produced. In Canada, syrups are given one of three grades, each of which has several color classes. In the United States, syrups are assigned \u201cGrade A\u201d (which includes Light Amber, Medium Amber, and Dark Amber) or the darker \u201cGrade B\u201d (which has no subdivisions). A few states, such as Vermont, have their own grading standards that go further, but for cheese-pairing purposes, we\u2019ll stick with easier-to-navigate US grades.<\/p>\n
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Grade A Light Amber<\/strong>\u2014also called \u201cFancy\u201d in Vermont\u2014is the lightest in color and flavor of all maple syrups. Its delicate notes of vanillin and butter can be easily overwhelmed, so co-owner Emma Marvin of Butternut Mountain Farm in Morrisville, Vt., one of the largest maple processors and distributors in the United States, recommends pairing it with subtle, fresh cheeses such as mascarpone or ricotta. \u201cSometimes at our house,\u201d she says, \u201cwe do crepes with cr\u00e8me fra\u00eeche and Fancy maple syrup. It\u2019s a really beautiful, simple breakfast.\u201d This grade of syrup also makes for a fabulous dessert topping: The producers at Tonewood Maple of Waitsfield, Vt., recommend drizzling it over ice cream or yogurt.<\/p>\n Grade A Medium Amber<\/strong>, with its deep golden color and pure maple flavor, is what\u2019s most commonly poured over pancakes and waffles. Jacob Griffin, executive chef and \u201cmaple sommelier\u201d at Crown Maple Syrup in New York\u2019s Dutchess County, suggests pairing it with a salty cheese, such as Parmesan or pecorino, for \u201cthe perfect creamy, sweet and salty experience, allowing the toasted notes of the maple to shine through.\u201d Other ideas: Drizzle it over creamy goat cheese or cheddar-topped apple pie.<\/p>\n