{"id":1881,"date":"2014-02-24T16:47:08","date_gmt":"2014-02-24T21:47:08","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=1881"},"modified":"2016-01-14T14:30:37","modified_gmt":"2016-01-14T19:30:37","slug":"angling-for-flavor","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/angling-for-flavor\/","title":{"rendered":"Angling for Flavor: Smoked Fish + Cheese"},"content":{"rendered":"

If the combination of seafood and cheese seems a little, well, fishy<\/em>, then consider the salty, subtly sweet, acidic, and luxuriously fatty flavors of smoked, cured, and marinated seafood. These same qualities are found in many cheeses. That\u2019s what got us thinking about pairing the two, so we decided to ask the opinion of some experts\u2014Louis Risoli, ma\u00eetre d’ and fromager of Boston\u2019s venerable L\u2019Espalier restaurant, and Brandon Weeks, fromager\/owner of PDX Cheeseworks in Portland, Oregon (and a culture<\/strong> contributor). Risoli used the L\u2019Espalier line cooks as his unofficial tasting panel, serving them a post-shift smorgasbord of smoked fish and cheese that\u2014along with really cold beer\u2014was a big hit. We think you\u2019ll agree.<\/p>\n

\"A<\/a><\/center><\/p>\n

Smoked Sablefish<\/h3>\n

Because this fish is quite smoky, Risoli suggests a full-flavored goat cheese, like Spain\u2019s Monte Enebro, which smooths out the rough edges. Rich, \u201ceggy\u201d cheeses also balance the salty pungency of this fish. Think \u00c9poisses<\/a>, or Risoli\u2019s pick, Ploughgate Creamery\u2019s Willoughby<\/a>, a washed-rind cow\u2019s milk cheese from Vermont.<\/p>\n

\"A<\/a><\/center><\/p>\n

Honey Smoked Salmon<\/h3>\n

Weeks craves a wedge of Cypress Grove Chevre\u2019s Truffle Tremor<\/a>, with this sweet-salty, rich fillet. \u201cThe earthiness of the cheese amplifies the pleasure tenfold,\u201d he says. Risoli offers another option. \u201cA tomme-style cheese has the texture and balanced flavors to enhance the silky fattiness of the salmon,\u201d he says. \u201cButtery cheeses like Champlain Valley Organic Triple Cream<\/a> also go well, as does a tart young ch\u00e8vre.\u201d Risoli\u2019s favorite match: \u201cToggenburger Nidelchas\u2014a supple, Swiss washed-rind cheese.\u201d Classic smoked salmon, Risoli adds, \u201cwas by far the most versatile fish, marrying well with a variety of cheeses.\u201d<\/p>\n

\"A<\/a><\/center><\/p>\n

Smoked Mussels<\/h3>\n

Aged Gouda is an ideal partner for these plump, tender, and salty morsels. Whether the cheese tastes like caramel or is sharp and salty, Gouda allows the smoky flavors of the mollusks to shine. Try Beemster Classic Gouda<\/a>, which has a slightly creamy, subtly crystallized texture.<\/p>\n

\"A<\/a><\/center><\/p>\n

Smoked Sea Bass<\/h3>\n

For this briny, smoky fillet, a washed-rind goat cheese with a moist, rich texture is just right. Weeks cites <\/span>Twig Farm Washed Rind Wheel<\/a> (blended with Jersey milk, in season) as one of the \u201cheadiest, most well-balanced domestic examples out there.\u201d Add slices of whole-grain pumpernickel to complete the experience.<\/span><\/p>\n

\"An<\/a><\/center><\/p>\n

Marinated Smoked Anchovies<\/h3>\n

Weeks suggests aged sheep\u2019s milk cheese as a natural choice for pairing with savory little anchovies. \u201c[The cheese\u2019s] density and nuttiness are the backbone of this pairing,\u201d he explains. \u201cI really like Spenwood, a rugged, unpasteurized English sheep\u2019s cheese<\/a>.\u201d<\/p>\n

Photo Credits: Greg Nesbit<\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

The lure of smoked fish and cheese pairings.<\/p>\n","protected":false},"author":11,"featured_media":1884,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[573,382],"coauthors":[842],"class_list":["post-1881","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cheese-and-food-2","tag-perfect-pairings"],"acf":[],"yoast_head":"\nAngling for Flavor: Smoked Fish + Cheese - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/angling-for-flavor\/\" \/>\n<meta property=\"og:locale\" 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