{"id":24047,"date":"2015-10-02T15:59:16","date_gmt":"2015-10-02T19:59:16","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=24047"},"modified":"2015-10-02T15:59:16","modified_gmt":"2015-10-02T19:59:16","slug":"curds-king-lets-talk-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/curds-king-lets-talk-cheese\/","title":{"rendered":"Curds Are King at Let’s Talk About Cheese"},"content":{"rendered":"

At tomorrow\u2019s Let\u2019s Talk About Cheese<\/a><\/strong> event in Boston’s Copley Square, you\u2019ll get the full lowdown on cheese. There will be classes on different kinds of cheeses and how to find the best wine and cheese pairings, not to mention the main event: four 90-minute tasting sessions where you\u2019ll sample over 200 cheeses from all across the globe. Here’s a sneak peek at some of the wonderful wedges you\u2019ll be munching on this Saturday:<\/p>\n

<\/p>\n

Le Gruy\u00e8re AOP<\/a><\/h2>\n

<\/center><\/p>\n

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

The Swiss cheese that’s the bee’s knees, Gruy\u00e8re is firm, yellow, and incredibly delicious. After production, it\u2019s given at least five months to mature. Gruy\u00e8re should be heavy somewhat flaky. There is an alluring mix of sweet and salty flavors which give way to a nutty, caramel taste that contains hints of earth, fruit, and mushroom.<\/p>\n

<\/p>\n

Jarlsberg<\/a><\/h2>\n

<\/center><\/p>\n

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

Jarlsberg is a Norwegian cross between a Dutch gouda and a Swiss Emmentaler. It was first produced in the mid 1950s, and the original makers took ten years to make the cheese flawless before believing it fit for large-scale production. Made from pasteurized cow\u2019s milk, this smooth, whole-filled, wax-rinded cheese works great for cooking and for stacking. It\u2019s the perfect grilled cheese option due to the how easily it melts. It has a soft, buttery, and vaguely sweet flavor, and pairs great with a crisp Sauvignon Blanc or Gew\u00fcrztraminer.<\/p>\n

<\/p>\n

Parmigiano Reggiano<\/a><\/h2>\n

<\/center><\/p>\n

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

This is the real deal, folks—in Europe, you can\u2019t call any hard cheese you’d like to grate over your plate of spaghetti and meatballs “Parmesan” unless it’s produced in select provinces in Northern Italy. This legendary recipe is thought to be over 800 years old.<\/p>\n

<\/p>\n

BelGioioso Caciocavallo<\/a><\/h2>\n

<\/center><\/p>\n

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

While BelGioioso is located in Wisconsin, they definitely do not<\/em> slack up on their Italian cheeses game. Their Caciocavallo<\/a> cheese is based on an old Italian stylke—the name, literally \u201chorse cheese,\u201d is said to come from the method of aging the curds by tying one to anothewr and hanging them over a wooden board like saddlebags. The cow’s milk cheese is hard and resembles a water balloon. Its sharp, spicy flavors pairs well with Primitivo wine.<\/p>\n

<\/p>\n

Vermont Creamery Bonne Bouche<\/a><\/h2>\n

<\/center><\/p>\n

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

This ash-ripened goat cheese is Vermont Creamery\u2019s<\/a> most sought-after geotrichum-rinded cheese. Bonne Bouche (which translates to \u201cgood mouth\u201d) only matures for about eighteen days before consumption, leaving it with a yeasty flavor. A ros\u00e9 will really bring out the flavor of this soft, creamy cheese.<\/p>\n

<\/p>\n

Cheeseland Kokos<\/a><\/h2>\n

<\/center><\/p>\n

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

Kokos cheese\u2019s surprising and out-of-this-world blend of coconut cream and Dutch gouda earned it the grand prize at this year’s SIAL Innovation Award Ceremony<\/a>. Made with pasteurized cow’s milk and vegetarian rennet, Kokos has a nutty flavor with a hint of sweetness. This creamy delight goes great with most any white wine.<\/p>\n","protected":false},"excerpt":{"rendered":"

Can\u2019t wait until Saturday to learn more about your favorite cheeses? You don\u2019t have to!<\/p>\n","protected":false},"author":73,"featured_media":24084,"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":[17],"tags":[],"coauthors":[818],"class_list":["post-24047","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites"],"acf":[],"yoast_head":"\nCurds Are King at Let's Talk About 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\/curds-king-lets-talk-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Curds Are King at Let's Talk About Cheese\" \/>\n<meta property=\"og:description\" content=\"Can\u2019t wait until Saturday to learn more about your favorite cheeses? 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