{"id":30162,"date":"2017-04-24T01:10:32","date_gmt":"2017-04-24T05:10:32","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30162"},"modified":"2019-07-23T10:31:20","modified_gmt":"2019-07-23T14:31:20","slug":"great-28-pairings-cheese-seaweed","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-seaweed\/","title":{"rendered":"The Great 28 Pairings: Cheese + Seaweed"},"content":{"rendered":"

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

In Ireland edible seaweed has been in vogue since at least 563 AD. That\u2019s 1,412 years before the American food distributor Erewhon Trading Co.<\/a> coined the term \u201csea vegetable,\u201d 1,452 years before CBS News proclaimed that \u201ckelp is the new kale,\u201d and 1,450 years before the birth of Kim and Kanye\u2019s daughter North\u2014a.k.a. \u201cNori\u201d\u2014West.<\/p>\n

It goes right back to the monks of the sixth century,\u201d says Prannie Rhatigan, author of the cookbook Irish Seaweed Kitchen<\/em> (Booklink, 2009). Back then, Irish brothers wrote poems describing their daily routine: \u201cprayer, sleep, and harvesting seaweed,\u201d she says.<\/p>\n

No surprise, then, that it\u2019s long been a staple there. The island is known for its barren turf, but under the sea a plant called dillisk thrives. That\u2019s why Anne and Pat O\u2019Farrell of Carrigaline Farmhouse Cheese<\/a> turned to the ocean for a local ingredient to infuse their gouda-style wheels in the mid-1980s. Algae-flecked Dillisk Seaweed cheese was born.<\/p>\n

It\u2019s taken longer for Americans to warm up to the weed. But last January, Carrigaline finally sent its very first shipment of dillisk cheese to the US\u2014and maker Padraig O\u2019Farrell is confident about its reception. \u201cSeaweed is becoming fashionable,\u201d he says. \u201cThat\u2019s because it\u2019s a nutritional powerhouse.\u201d Iodine, micronutrients, vitamins A and C, calcium and protein\u2014the list goes on, but at culture<\/strong> we\u2019re most excited about the flavor. Seaweed brims with glutamic acid, the same chemical responsible for umami nuances in mature cheese and cured meat. \u201cOnce people get a taste, they realize how it can transform a dish,\u201d Rhatigan says.<\/p>\n

Dulse<\/h2>\n

\u201cStop Everything: There\u2019s a New Seaweed That Tastes Like Bacon and Is Better for You Than Kale,\u201d a Time<\/em> magazine headline<\/a> announced in June 2015. Actually, dulse isn\u2019t so new; it\u2019s the North American version of the Irish monks\u2019 dillisk. A buzz over the leafy red weed began stateside when a research team at Oregon State University bred a new, easy-growing strain that yielded briny mineral flavors, not aggressive or fishy ones. Jason Ball\u2014a veteran scientist-chef at Copenhagen\u2019s Nordic Food Lab<\/a> recruited by OSU to develop food products with the vitamin-packed plant\u2014likens it to a just-harvested oyster with light minerality. \u201cIt tastes like the ocean,\u201d he says.<\/p>\n

Pan frying dulse in oil brings out an almondy aroma that matches beautifully with nutty, aged goat cheese<\/a>; the seaweed tempers the cheese\u2019s tang, allowing its sweet, fruity flavors to shine. When roasted and sprinkled with smoked gouda, dulse transforms into a chewy, smoky snack. It\u2019s not quite bacon\u2014but the analogy has merit.<\/p>\n

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

Cypress Grove Midnight Moon<\/a> + dulse<\/p>\n

Beemster Smoked<\/a> + dulse<\/p>\n

Sea Kraut<\/h2>\n

Like cabbage, seaweed is hardy enough to withstand fermentation\u2014and in the midst of our current pickle-everything climate, it makes sense that algae-spiked sauerkrauts are popping up on the market. Meaghan and Shane Carpenter, co-owners of Baltimore-based Hex Ferments, add arame and hijiki varieties to a mixture of cabbage and root vegetables before fermenting them. Arame contributes a mild ocean taste, while hijiki offers robust nuttiness. Combined with earthy-sweet beets, spicy ginger, and bitter burdock, \u201cthe flavors play off tastes of salty, sour, bitter, sweet, and pungent,\u201d Meaghan says. She prefers her Sea Kraut with Appalachian tomme<\/a>, an aged yet mild, slightly sweet cow\u2019s milk cheese that doesn\u2019t overshadow the kraut\u2019s forward minerality. We also stuffed the zippy condiment in a simple Gruy\u00e8re-and-rye grilled cheese for nutty, sharp, savory bliss.<\/p>\n

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

Meadow Creek Dairy Appalachian<\/a> + Hex Ferments Sea Kraut<\/a><\/p>\n

Gruy\u00e8re AOP<\/a> + Hex Ferments Sea Kraut<\/p>\n

Furikake<\/h2>\n

Although there are dozens of takes on this seaweed-centric Japanese spice blend, it usually comprises dried or ground fish, sugar, salt, and sesame seeds mixed with nori flakes. The name, which translates to \u201csprinkle,\u201d suggests its best use. Scatter it onto Tomales Farmstead Creamery Liwa<\/a>, a fresh goat\u2019s milk cheese. Instead of fading, the cheese\u2019s initial creamy tang gets a meaty boost from the seaweed and a lingering toastiness from the sesame seeds, tapering into a long, buttery finish. A furikake dusting on an already-savory parmesan<\/a> crisp also takes umami to new heights.<\/p>\n

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

Tomales Farmstead Creamery Liwa<\/a> + furikake<\/p>\n

Sartori SarVecchio Parmesan<\/a> + furikake<\/p>\n

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

Think beyond the Philadelphia roll\u2014curds and seaweed make a great duo<\/p>\n","protected":false},"author":10,"featured_media":30163,"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":[16694,16708,16706,16702,16695,2087,16701,16696,16691,16710,638,1051,851,16707,16699,16709,16704,16700,16698,16697,935,671,16693,16692,15833,16703,10861,16705,16711],"coauthors":[290],"class_list":["post-30162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-anne-ofarrell","tag-appalachian-tomme","tag-baltimore","tag-beemster-smoked","tag-carrigaline-farmhouse-cheese","tag-cheese","tag-cypress-grove-midnight-moon","tag-dillisk-seaweed-cheese","tag-erewhon-trading-co","tag-furikake","tag-goat-cheese","tag-gouda","tag-gruyere","tag-hex-ferments","tag-jason-ball","tag-meadow-creek-dairy-appalachian","tag-meaghan-carpenter","tag-nordic-food-lab","tag-oregon-state-university","tag-padraig-ofarrell","tag-pairings","tag-parmesan","tag-pat-ofarrell","tag-prannie-rhatigan","tag-sartori-sarvecchio-parmesan","tag-sea-kraut","tag-seaweed","tag-shane-carpenter","tag-tomales-farmstead-creamery-liwa"],"acf":[],"yoast_head":"\nThe Great 28 Pairings: Cheese + Seaweed - 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