{"id":30208,"date":"2017-04-24T01:30:55","date_gmt":"2017-04-24T05:30:55","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30208"},"modified":"2019-07-02T15:02:44","modified_gmt":"2019-07-02T19:02:44","slug":"great-28-pairings-cheese-pesto","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-pesto\/","title":{"rendered":"The Great 28 Pairings: Cheese + Pesto"},"content":{"rendered":"

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

Hailing from Genoa, Italy, in the sliver of craggy coastline known as Liguria, pesto is what happens when pristine raw ingredients\u2014traditionally basil, pine nuts, garlic, salt, cheese (often Parmigiano Reggiano<\/a> or pecorino), and olive oil\u2014are pounded into a sauce. It\u2019s a bright, rich amalgamation that\u2019s a distillation of all of its components and yet distinctly its own thing.<\/p>\n

Since its smashing American debut in the 1980s (alongside sun-dried tomatoes, raspberry vinegar, arugula, and other famed foods of the era), pesto alla Genovese has been reinterpreted to highlight all sorts of produce. Herbs and greens of all kinds are now used as a base, as are tomatoes, artichokes, olives, nuts, mushrooms, or peppers. Regardless of the components, pesto remains an iconic condiment with clear, unadulterated flavors that can enhance an array of wedges and wheels.<\/p>\n

Pesto alla Genovese<\/h2>\n

My mother\u2019s superb pesto always began with homegrown heirloom basil, plucked at its aromatic and flavorful peak. While jarred versions may be convenient, nothing beats the sweet, herbal, slightly nutty brightness of homemade pesto, especially when pairing with cheese. A classic-for-a-reason companion is ricotta<\/a>\u2014the whipped, milky lightness of the fresh curds make them a dreamy pillow for the spread.<\/p>\n

For an outside-the-box pairing, try Boxcarr Handmade Cheese Rosie\u2019s Robiola, a zingy cow\u2019s milk bloomy rind (sometimes made with a touch of goat\u2019s milk). The wheel\u2019s tangy backbone holds up against the rich, garlicky m\u00e9lange.<\/p>\n

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

Calabro Cheese Corp. Whole Milk Ricotta<\/a> + pesto alla Genovese <\/p>\n

Boxcarr Handmade Cheese Rosie\u2019s Robiola<\/a> + pesto alla Genovese<\/p>\n

Lemon-Artichoke Pesto<\/h2>\n

If you\u2019re not up for processing fresh artichokes or working with canned ones, stock up on the Connecticut-based Gracious Gourmet\u2019s pesto: It\u2019s mellow and creamy, with floral hints of lemon. Mild soft cheeses and young ch\u00e8vres work well here, as they don\u2019t overshadow the pesto\u2019s delicate nature. With its own citrus notes, cakey three-milk La Tur<\/a> is a close-to-perfect pairing, while Goat Lady Dairy Snow Camp\u2014a delicate cow\u2019s and goat\u2019s milk wheel with soft, buttery flavors\u2014brings out similar notes in the condiment.<\/p>\n

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

Caseificio dell\u2019Alta Langa La Tur<\/a> + The Gracious Gourmet Lemon Artichoke Pesto<\/a><\/p>\n

Goat Lady Dairy Snow Camp<\/a> + The Gracious Gourmet Lemon Artichoke Pesto<\/p>\n

Dried Tomato Pesto<\/h2>\n

The deep, rich, concentrated flavor of dried tomatoes is the essence of Ursini Dried Tomato Pesto from Abruzzo, Italy. It\u2019s a sturdy partner for robust cheeses such as Spain\u2019s Malvarosa; its sheepy, butterscotchy notes really shine against the savory-sweet fruits. Though younger, maple-smoked fresh goat cheese is also a fine match. The tart curds keep things from getting too heavy, even as their campfire notes plumb the pesto\u2019s earthy depths.<\/p>\n

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

Mitica Malvarosa + Ursini Dried Tomato Pesto<\/a><\/p>\n

Rivers Edge Ch\u00e8vre Up in Smoke<\/a> + Ursini Dried Tomato Pesto<\/p>\n

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

Bring the ’80s back on your cheese plate by pairing pesto with curds<\/p>\n","protected":false},"author":85,"featured_media":30209,"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":[16149,13922,16141,16142,16144,16138,855,16147,16139,16145,16146,3182,16143,16150,16151,935,15867,4023,16140,1612,3635,16148],"coauthors":[1023],"class_list":["post-30208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-abruzzo","tag-basil","tag-boxcarr-handmade-cheese-rosies-robiola","tag-calabro-cheese-corp-whole-milk-ricotta","tag-caseificio-dellalta-langa-la-tur","tag-cheese-and-pesto","tag-chevre","tag-dried-tomato-pesto","tag-genoa-italy","tag-goat-lady-dairy-snow-camp","tag-gracious-gourmet","tag-la-tur","tag-lemon-artichoke-pesto","tag-malvarosa","tag-mitica-malvarosa","tag-pairings","tag-parmigiano-reggiano-pdo","tag-pecorino","tag-pesto-alla-genovese","tag-ricotta","tag-rivers-edge-chevre-up-in-smoke","tag-ursini-dried-tomato-pesto"],"acf":[],"yoast_head":"\nThe Great 28 Pairings: Cheese + Pesto - 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