{"id":30133,"date":"2017-04-24T00:45:56","date_gmt":"2017-04-24T04:45:56","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30133"},"modified":"2019-07-23T11:18:07","modified_gmt":"2019-07-23T15:18:07","slug":"great-28-pairings-cheese-hot-sauce","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-hot-sauce\/","title":{"rendered":"The Great 28 Pairings: Cheese + Hot Sauce"},"content":{"rendered":"

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

Sauces made from every variety of pepper imaginable are, well, hot. This condiment category has grown 150 percent since 2000 in the United States, according to Forbes, eclipsing the growth of barbecue sauce, ketchup, mustard, and mayo combined. As demand has exploded in the past few years, the spicy stuff is turning up in myriad products and dishes such as pasta, chocolate sauce, and smoothies. The scorch-tolerant, adventure-seeking millennial palate, along with immigrants from Asian and Latin countries, is helping drive the trend, says flavor expert Lisa Stern, vice president of sales at Chicago-based spice blend manufacturer LifeSpice<\/a>. \u201cYou\u2019re also having a migration of chefs coming into the country,\u201d she adds, \u201cso it starts [with them] and trickles down.\u201d<\/p>\n

All-hot-sauce stores are even sprouting\u2014in Brooklyn, where else? Noah Chaimberg opened Heatonist<\/a> in Williamsburg in 2015 after two years of running pop-up shops showed him there was an appetite for a brick-and-mortar spot. Chaimberg insists it\u2019s not a fad: The sauce\u2019s haunting taste comes from capsaicin\u2014the chemical compound in hot peppers responsible for the feeling of rising body temperature\u2014which can be almost addictive. \u201cOnce you\u2019re in, you\u2019re in,\u201d Chaimberg says. \u201cThe physiological response to hot sauce isn\u2019t something that can be replicated with other foods.\u201d Similar things have been said about cheese\u2014so why not marry the two?<\/p>\n

Harissa<\/h2>\n

Harissa, a North African hot sauce, is revered for its gentle heat, slight sweetness, and subtle smokiness. Israeli natives Leetal and Ron Arazi now produce several variations under the label New York Shuk. Harissa is often associated with couscous and meaty dishes, but it\u2019s also a beautiful match for cheese, says Leetal. She recommends brushing harissa on a pita \u201cpizza\u201d with kalamata olives, thinly sliced red onion, and a cracked egg in the center. The toasted nut flavors in Fontina or the dense, buttery mouthfeel of Tetilla melted over the top offset the smoky sweetness of the chilies nicely, Leetal adds.<\/p>\n

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

Fontina PDO + New York Shuk Signature Harissa<\/a><\/p>\n

Queso Tetilla PDO + New York Shuk Harissa with Preserved Lemon<\/a><\/p>\n

Sriracha<\/h2>\n
\n
\"Sriracha\"

Photo Credit: LunaseeStudios\/Shutterstock.com<\/small><\/em><\/p><\/div>\n<\/div>\n

A gooey grilled sandwich is an ideal delivery service for hot sauce\u2014especially one made with young gouda, an acclaimed melter. For a wedge that can stand up to one of the country\u2019s most popular hot sauces, sriracha, try Yancey\u2019s Fancy Smoked Gouda With Bacon\u2014its meatiness meets the sauce\u2019s distinctive garlicky sweet taste head-on. Or sip a sriracha-dosed ale alongside an aged gouda for a roasty-toasty match with a fiery finish.<\/p>\n

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

Yancey\u2019s Fancy Smoked Gouda with Bacon<\/a> + sriracha<\/p>\n

Beemster Aged<\/a> + Rogue Sriracha Hot Stout Beer<\/a><\/p>\n

Chocolate Hot Sauce<\/h2>\n

Regular chocolate syrup will suddenly seem so vanilla when you pour dark, rich Dawson\u2019s Chocolate Chili Sauce over ice cream\u2014or cheese. Try it with rich \u00c9poisses de Bourgogne for a mind-blowing mouthful of heady aromas and contrasting textures\u2014it\u2019s spicy, smoky, and meaty all at once. Or try Chaimberg\u2019s favorite preparation: Fill a crepe with mascarpone, drizzle with the sauce, and revel in the dish\u2019s creamy texture and spicy chocolate flavors. Best. Brunch. Ever.<\/p>\n

\u00c9poisses de Bourgogne PDO + Dawson\u2019s Chocolate Chili Sauce<\/a><\/p>\n

Schuman Cheese Cello Thick and Smooth Mascarpone<\/a> + Dawson\u2019s Chocolate Chili Sauce<\/p>\n

Feature Photo Credit: JOAT\/Shutterstock.com<\/small><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

This condiment is on fire right now<\/p>\n","protected":false},"author":85,"featured_media":30135,"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":[8019,15917,4006,14684,2087,2655,16904,16905,16906,911,16898,1051,7553,16891,13851,16893,16895,16889,16888,16908,16896,16901,16899,16890,935,16900,16903,16894,16907,6722,16897,16892,16902],"coauthors":[591],"class_list":["post-30133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-aged-gouda","tag-beemster-aged","tag-brooklyn","tag-capsaicin","tag-cheese","tag-chicago","tag-chocolate-hot-sauce","tag-dawsons-chocolate-chili-sauce","tag-epoisses-de-bourgogne","tag-fontina","tag-fontina-pdo","tag-gouda","tag-harissa","tag-heatonist","tag-hot-sauce","tag-isreal","tag-leetal-arazi","tag-lifespice","tag-lisa-stern","tag-lynn-freehill-maye","tag-new-york-shuk","tag-new-york-shuk-harissa-with-preserved-lemon","tag-new-york-shuk-signature-harissa","tag-noah-chaimberg","tag-pairings","tag-queso-tetilla-pdo","tag-rogue-sriracha-hot-stout-beer","tag-ron-arazi","tag-schuman-cheese-cello-thick-and-smooth-mascarpone","tag-sriracha","tag-tetilla","tag-williamsburg","tag-yanceys-fancy-smoked-gouda-with-bacon"],"acf":[],"yoast_head":"\nThe Great 28 Pairings: Cheese + Hot Sauce - 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