{"id":20284,"date":"2015-05-19T07:00:50","date_gmt":"2015-05-19T11:00:50","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=20284"},"modified":"2015-05-05T15:05:04","modified_gmt":"2015-05-05T19:05:04","slug":"pairing-endive-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pairing-endive-cheese\/","title":{"rendered":"Pairing Endive and Cheese"},"content":{"rendered":"

You say \u201con-deev,\u201d I say \u201con-dive\u201d. . . and you\u2019d be right. That is, as long as you\u2019re talking about Belgian endive (a.k.a. French endive), the tight head of soft leaf spears beloved in Europe and catching on as a delicious, versatile veggie in the United States. Grown in a labor-intensive, two-step process (first in the field for rootstock, then in dark, cool, humid forcing rooms to produce the head), Belgian endive is the second growth of the chicory root. Lightly bitter and velvety soft, yet strong enough to use in place of chips for dips and toss like lettuce in salads, it can also be braised, roasted, baked, and grilled.<\/p>\n

California Endive Farms (CEF) is the only Belgian endive grower in the US, producing about 4.5 million pounds per year. \u201cIt\u2019s a rather long chain of important steps that need to go well to render a quality product,\u201d says CEF owner Rich Collins. \u201cWe produce a white veggie. If it has a problem, it\u2019s very apparent . . . there\u2019s no place to hide!\u201d<\/p>\n

\u201cMy favorite ways to eat endive are raw in a salad or as an appetizer in lieu of crackers,\u201d says CEF marketing assistant\u2014and Collins\u2019 daughter\u2014Molly Collins. Read on for several of her pairing creations.<\/p>\n

Raw Endive<\/h3>\n

Served raw, endive has a slightly bitter edge that counterbalances creamy cheeses such as ch\u00e8vre, yet it also stands up to saltier, more robust cheeses like blues and feta. Spread cheese and any other accompaniments inside the concave leaf for an elegant, velvety-textured bread or cracker substitute. Voil\u00e0!<\/p>\n


\nPoint Reyes Farmstead Cheese
\nOriginal Blue<\/a>
\n+<\/strong>
\nraw endive, sliced pear, and roasted walnuts<\/em>
\n<\/center>
\n

\nRedwood Hill Farm Fresh Ch\u00e8vre<\/a>
\n+<\/strong>
\nraw endive, salted pistachios, and drizzled honey<\/em>
\n<\/center>
\n

\nSheep’s milk feta<\/a>
\n+<\/strong>
\nraw endive, arugula, chopped peaches, slivered almonds, and vinaigrette<\/em>
\n<\/center><\/p>\n

Cooked Endive<\/h3>\n

Heating endive tends to mellow the bitterness, producing an even softer, more subtle veggie that\u2019s enhanced by a sprinkling or shaving of sharper cheeses\u2014or complemented by a soft, rich cheese melted on top.<\/p>\n


\nPecorino Romano DOP<\/a>
\n+<\/strong>
\ngrilled endive<\/em>
\n<\/center>
\n

\nVermont Creamery Coupole<\/a>
\n+<\/strong>
\nbaked endive<\/em>
\n<\/center>
\n

\nAmbrosi White Gold Parmigiano Reggiano<\/a>
\n+<\/strong>
\nsaut\u00e9ed endive<\/em>
\n<\/center><\/p>\n
\n

This article originally appeared in our 2015 Cheese+ ultimate Pairings<\/a> issue. If you’d like to see all 26 amazing cheese pairings, purchase a copy today<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"

Cooked or raw, the petal-like endive is the perfect vehicle for cheese<\/p>\n","protected":false},"author":8,"featured_media":20285,"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],"coauthors":[83,583,628],"class_list":["post-20284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cheese-and-food-2"],"acf":[],"yoast_head":"\nPairing Endive and Cheese - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Cooked or raw, the petal-like endive is the perfect vehicle for cheese\" \/>\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\/pairing-endive-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pairing Endive and Cheese\" \/>\n<meta property=\"og:description\" content=\"Cooked or raw, the petal-like endive is the perfect vehicle for cheese\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pairing-endive-cheese\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2015-05-19T11:00:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/05\/CheesePlus15-Pairing-Endive-750x368.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Lassa Skinner, Photographer Evi Abeler, Stylist Laura Knoop\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Lassa Skinner, Photographer Evi Abeler, Stylist Laura Knoop\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pairing-endive-cheese\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pairing-endive-cheese\/\",\"name\":\"Pairing Endive and Cheese - 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