{"id":30095,"date":"2017-04-24T00:05:13","date_gmt":"2017-04-24T04:05:13","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30095"},"modified":"2021-04-21T16:06:54","modified_gmt":"2021-04-21T20:06:54","slug":"great-28-pairings-cheese-caviar","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/","title":{"rendered":"The Great 28 Pairings: Cheese + Caviar"},"content":{"rendered":"

The Great 28 is featured in our Cheese+ 2017 issue<\/a>. Check out 27 other pairings here<\/a>.<\/em><\/h4>\n

Your exposure to salt-cured fish eggs, a.k.a. caviar, typically determines your comfort level. If you come from a place where roe is a regular dinner guest (Japan, Korea, or Russia), then it\u2019s no big deal. But in the US, caviar is often considered a rich man\u2019s (icky) folly. Perhaps dairy is just the cushion we need to embrace these aqueous eggs.<\/p>\n

The most rarefied types come exclusively from wild sturgeon in the Caspian and Black Seas (beluga, osetra, and sevruga are the most common species found there). But during the past decade\u2014following a 2005 US Fish and Wildlife Service ban on wild caviar imports, a response to overfishing\u2014American producers have ramped up sturgeon farming and reshaped the entire domestic market, from production to consumption. Robert Gardner, whose American Caviar Company<\/a> sells domestic wild and farmed caviar to restaurants, is succinct: \u201cFarmed caviar is becoming so plentiful and inexpensive that legal wild caviar is becoming less and less important.\u201d In other words, roe\u2019s going mainstream.<\/p>\n

Chefs are leading the charge for caviar\u2019s democratization. By using the pearls in surprising and unexpected ways, these culinary trailblazers are giving diners a new entry point to this lesser-known ingredient. And dairy is often a go-to accompaniment. Justin Shoults, chef at Oak + Rowan<\/a> in Boston, plates caviar with cultured butter and buttermilk puree. \u201cCaviar and dairy naturally go well together,\u201d he says. \u201cBecause caviar is lean, something fatty and creamy really adds to it, counteracting and balancing the saltiness so that you pick up the nuances of sweetness and nuttiness of the roe.\u201d<\/p>\n

Chef Markus Glocker of B\u00e2tard<\/a>\u2014home to one of the best cheese programs in New York City\u2014says finding the right dairy for a specific type of caviar can be as nuanced as matching cheese and wine. \u201cWhen using trout or salmon roe, I prefer to use a lighter dairy like yogurt or buttermilk to pair with it since I enjoy having a light acid to enhance the flavor of the roe,\u201d Glocker says. Extra-briny black caviar, he continues, goes perfectly with richer fare such as cr\u00e8me fra\u00eeche or sour cream.<\/p>\n

Cr\u00e8me fra\u00eeche, of course, is part of traditional caviar service: The briny beads offer just a touch of textural resistance when they burst on the tangy, smooth canvas of cultured cream. It\u2019s not much of a leap to cheese. For starters, try a milky, fresh cheese with milder roe. But once you have your sea legs, you can match fish eggs with all manner of dairy, from sour cream and burrata to complex, fudgy blues.<\/p>\n

Trout Caviar<\/h2>\n

At about $15 an ounce, large, bright orange trout caviar is a mild introduction to the world of fish eggs. Paired with creamy, milky burrata<\/a>, it\u2019s a study in contrast: The \u201cpop\u201d of the roe is cushioned by the silkiness of the cheese. Layer it with The White Moustache Plain Labneh for a next-level parfait that\u2019s equal parts tart, creamy, and briny.<\/p>\n

Recommended Pairings:<\/em><\/p>\n

BelGioioso Cheese Burrata<\/a> + trout caviar<\/p>\n

The White Moustache Plain Labneh<\/a> + trout caviar<\/p>\n

\"Caviar

Photo credit: Iurii Stepanov\/Shutterstock.com<\/small><\/em><\/p><\/div>\n

American Paddlefish Caviar<\/h2>\n

No need to be spendy when pairing with caviar: Decatur Dairy Havarti Dill is smooth and herbal, with just enough tang to round out the earthy flavor of American paddlefish caviar sourced from swimmers native to the Mississippi River basin. This roe also has a creamy dimension only enhanced by havarti\u2019s buttery vibe. For a study in more decadent textural contrast, match paddlefish eggs with Frost, a lush, cakey wheel from Mystic Cheese Company.<\/p>\n

Recommended Pairings:<\/em><\/p>\n

Decatur Dairy Havarti Dill<\/a> + American paddlefish caviar<\/p>\n

Mystic Cheese Company<\/a> Frost + American paddlefish caviar<\/p>\n

Wasabi Tobiko<\/h2>\n

Most often found in Japanese cuisine, tobiko are flying fish eggs. When infused with wasabi, the tiny, almost crunchy eggs take on a fabulous green hue (think Pop Rocks of the sea)\u2014serve them with robust blues for a varsity-level combo that will excite turophiles and aspirants alike. First up, Sequatchie Cove Creamery Shakerag Blue<\/a>: The green pearls are visually arresting against the rich, marbled paste, and the cheese\u2019s savory, almost meaty flavors balance the spicy roe. For a milder matchup try the zippy ova with Westfield Farm Classic Blue Log<\/a>\u2014the externally rinded ch\u00e8vre has an earthy funk to mellow things out.<\/p>\n

Recommended Pairings:<\/em><\/p>\n

Sequatchie Cove Creamery Shakerag Blue<\/a> + wasabi tobiko<\/p>\n

Westfield Farm Classic Blue Log<\/a> + wasabi tobiko<\/p>\n","protected":false},"excerpt":{"rendered":"

Put some (fish) eggs on your cheese<\/p>\n","protected":false},"author":85,"featured_media":30295,"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":[17151,17159,17155,17157,933,1994,9289,15662,2087,17154,855,1600,17160,17152,1920,2299,17153,935,17150,17149,17162,13805,17158,3146,17156,17161,17163,2488],"coauthors":[1023],"class_list":["post-30095","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-american-caviar-company","tag-american-paddlefish-caviar","tag-batard","tag-belgioioso-cheese-burrata","tag-boston","tag-burrata","tag-buttermilk","tag-caviar","tag-cheese","tag-chef-markus-glocker","tag-chevre","tag-creme-fraiche","tag-decatur-dairy-havarti-dill","tag-justin-shoults","tag-mystic-cheese-company","tag-new-york-city","tag-oak-rowan","tag-pairings","tag-robert-gardner","tag-roe","tag-sequatchie-cove-creamery-shakerag-blue","tag-sour-cream","tag-the-white-moustache-plain-labneh","tag-tia-keenan","tag-trout-caviar","tag-wasabi-tobiko","tag-westfield-farm-classic-blue-log","tag-yogurt"],"acf":[],"yoast_head":"\nThe Great 28 Pairings: Cheese + Caviar - 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\/great-28-pairings-cheese-caviar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Great 28 Pairings: Cheese + Caviar\" \/>\n<meta property=\"og:description\" content=\"Put some (fish) eggs on your cheese\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-04-24T04:05:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-21T20:06:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/caviar.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=\"Tia Keenan\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tia Keenan\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 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\/great-28-pairings-cheese-caviar\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/\",\"name\":\"The Great 28 Pairings: Cheese + Caviar - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/caviar.jpg\",\"datePublished\":\"2017-04-24T04:05:13+00:00\",\"dateModified\":\"2021-04-21T20:06:54+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/caviar.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/caviar.jpg\",\"width\":750,\"height\":368,\"caption\":\"caviar\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cheese Pairings\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"The Great 28 Pairings: Cheese + Caviar\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e\",\"name\":\"Alyssa Kim\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/147ff501c1da04994896c3d2cd8c904e\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg\",\"caption\":\"Alyssa Kim\"},\"description\":\"Alyssa is culture's former Web Editor. Raised in Mass., she's excited to be back in her home state after six years of working in journalism and TV production in NYC.\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/alyssa-kim\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The Great 28 Pairings: Cheese + Caviar - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/","og_locale":"en_US","og_type":"article","og_title":"The Great 28 Pairings: Cheese + Caviar","og_description":"Put some (fish) eggs on your cheese","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/","og_site_name":"culture: the word on cheese","article_published_time":"2017-04-24T04:05:13+00:00","article_modified_time":"2021-04-21T20:06:54+00:00","og_image":[{"width":750,"height":368,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/caviar.jpg","type":"image\/jpeg"}],"author":"Tia Keenan","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Tia Keenan","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/","name":"The Great 28 Pairings: Cheese + Caviar - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/caviar.jpg","datePublished":"2017-04-24T04:05:13+00:00","dateModified":"2021-04-21T20:06:54+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/caviar.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/caviar.jpg","width":750,"height":368,"caption":"caviar"},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-caviar\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Cheese Pairings","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/"},{"@type":"ListItem","position":3,"name":"The Great 28 Pairings: Cheese + Caviar"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e","name":"Alyssa Kim","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/147ff501c1da04994896c3d2cd8c904e","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg","caption":"Alyssa Kim"},"description":"Alyssa is culture's former Web Editor. Raised in Mass., she's excited to be back in her home state after six years of working in journalism and TV production in NYC.","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/alyssa-kim\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/30095","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/85"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=30095"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/30095\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/30295"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=30095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=30095"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=30095"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=30095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}