{"id":30146,"date":"2017-04-24T01:05:35","date_gmt":"2017-04-24T05:05:35","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30146"},"modified":"2019-07-23T10:35:56","modified_gmt":"2019-07-23T14:35:56","slug":"great-28-pairings-cheese-kimchi","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-kimchi\/","title":{"rendered":"The Great 28 Pairings: Cheese + Kimchi"},"content":{"rendered":"

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

Salt, seasoning, and time join forces to create kimchi, a millennia-old, beloved banchan<\/em> (traditional Korean side dish). Similar to the way that a springy, soft-ripened cheese develops into a gooey masterpiece over a few weeks, kimchi evolves with age. Young versions are crunchy and spice-forward, while older renditions are mellower and increasingly effervescent. Wait two years, and the vegetable fibers break down into a spoonable delicacy.<\/p>\n

On first bite, fermentation\u2019s tang strikes. That bright, sour sensation cleanses the palate and heightens the enjoyment of rich meals, according to Kheedim Oh, founder of Mama O\u2019s Premium Kimchi in New York. Try it between bites of spaghetti Bolognese: \u201cThe acidity [of kimchi] refreshes the palate\u2014when you try the rich meat sauce again, you appreciate it so much more,\u201d Oh says. It\u2019s this flavor-balancing quality that makes the zippy condiment a splendid match for curds.<\/p>\n

Napa Cabbage Kimchi<\/h2>\n

Kimchi comprises more than 100 varieties, but the word usually conjures the ubiquitous Napa cabbage smothered with garlic, ginger, gochugaru<\/em> (chile pepper flakes), fish sauce, and\/or shrimp paste. Introduced to Korea by Portuguese traders just 400 years ago, smoldering gochugaru gets its flavor from capsaicin, a chemical compound that also helps cabbage weather extended fermentation.<\/p>\n

Bombastic Vermont-made Sobremesa kimchi punches the sinuses, while its sourness lingers on the tongue. Consumed between nibbles of British Jersey cow\u2019s milk Ogleshield, the zingy cabbage clears the way for the raclette-style cheese\u2019s earthy personality to shine. Fiery-food seekers will adore Mama O\u2019s hottest variety of kimchi with a hearty blue. \u201cThe blue cheese and Super Spicy Kimchi together\u2014it\u2019s buffalo chicken wings!\u201d Oh says.<\/p>\n

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

Montgomery\u2019s Cheddar Ogleshield<\/a> + Sobremesa Kimchi<\/a><\/p>\n

Pic\u00f3n Bejes-Tresviso PDO + Mama O\u2019s Premium Super Spicy Kimchi<\/a><\/p>\n

Daikon Radish Kimchi<\/h2>\n

While cabbage\u2019s crunch fades after a few months of fermentation, radish stays snappy longer (plus the veggies release refreshing juices on the palate, tempering added spices). When paired with peppery Swiss cheese Cinderella, the subtle sweetness in Sinto Gourmet Spicy Red Korean \u2018Mu\u2019 Radish Kimchi comes to the fore. Arirang Kimchi Baby Radish Kimchi makes use of all parts of the carrot-shaped varietal, resulting in two textures: long, crunchy radish slices (root vegetable lovers, rejoice!) and wilted bitter greens. Its taste mosaic plays off mimolette<\/a>\u2019s sweet undertones to create a unique salted caramel combo.<\/p>\n

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

K\u00e4serei Oberwil Cinderella + Sinto Gourmet Spicy Red Korean \u2018Mu\u2019 Radish Kimchi<\/a><\/p>\n

Cesar Losfeld<\/a> Mimolette Extra Vieille + Arirang Kimchi Baby Radish Kimchi<\/a><\/p>\n

White Kimchi<\/h2>\n

Before the Portuguese introduced gochugaru to Korea, there was white kimchi: Classic cabbage kimchi without the heat. This chile-free variety highlights crisp cabbage and sparkles from fermentation. WooJae Chung, owner of New York\u2013based Kimchi Kooks, judiciously adds ingredients like ginger and fish sauce to his White Kimchi to complement\u2014without overpowering\u2014the cabbage\u2019s natural flavor. \u201cIt takes a good conductor to harmonize an orchestra, to bring together disparate qualities to produce a complex yet simple tune,\u201d he says. The resulting kimchi is mellow yet intricate; pair it with cheeses that yield similarly subtle complexity without an overwhelming tang. Try Goot Essa Felsa Yehr, a milky, sheepy Amish-made wedge. Mama O\u2019s Premium White Kimchi is aged about a month and a half, giving it a deep bite of fermentation that stands up to the slightly pungent kick of Lazy Lady\u2019s organic washed-rind Bernie.<\/p>\n

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

Goot Essa Felsa Yehr + Kimchi Kooks Original White Kimchi<\/a><\/p>\n

Lazy Lady Farm<\/a> Bernie + Mama O\u2019s Premium White Kimchi<\/a><\/p>\n

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

Curds find a funky, fermented friend<\/p>\n","protected":false},"author":82,"featured_media":30147,"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":[16746,16732,930,14727,16748,2087,16744,16737,16752,16747,16733,3888,16751,16753,16734,16740,2817,16742,16736,3794,16739,935,16743,910,16745,16738,16741,16735,1227,16749,16750],"coauthors":[906],"class_list":["post-30146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-arirang-kimchi-baby-radish-kimchi","tag-banchan","tag-blue-cheese","tag-cabbage","tag-cesar-losfeld-mimolette-extra-vieille","tag-cheese","tag-daikon-radish-kimchi","tag-gochugaru","tag-goot-essa-felsa-yehr","tag-kaserei-oberwil-cinderella","tag-kheedim-oh","tag-kimchi","tag-kimchi-kooks","tag-lazy-lady-farm-bernie","tag-mama-os-premium-kimchi","tag-mama-os-premium-super-spicy-kimchi","tag-mimolette","tag-montgomerys-cheddar-ogleshield","tag-napa-cabbage-kimchi","tag-new-york","tag-ogleshield","tag-pairings","tag-picon-bejes-tresviso-pdo","tag-raclette","tag-sinto-gourmet-spicy-red-korean-mu-radish-kimchi","tag-sobremesa","tag-sobremesa-kimchi","tag-spaghetti-bolognese","tag-swiss-cheese","tag-white-kimchi","tag-woojae-chung"],"acf":[],"yoast_head":"\nThe Great 28 Pairings: Cheese + Kimchi - 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