{"id":30211,"date":"2017-04-24T01:35:27","date_gmt":"2017-04-24T05:35:27","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30211"},"modified":"2019-07-02T15:00:00","modified_gmt":"2019-07-02T19:00:00","slug":"great-28-pairings-cheese-quince","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-quince\/","title":{"rendered":"The Great 28 Pairings: Cheese + Quince"},"content":{"rendered":"

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

In some versions of ancient scripture, it was not an apple that tempted Eve in the Garden of Eden\u2014but rather a quince. Perhaps she was drawn to its alluring tropical scent, although the raw fruit\u2019s overwhelming astringency might have surprised her. It was the Romans who learned to tame that tartness by cooking it down into a delightfully gelatinous conserve, leading to quince\u2019s exploding popularity. Hailed as protection against the Black Death and one of the first fruits English settlers brought to America, quince was all the rage for centuries.<\/p>\n

At some point, though, the fruit fell out of favor. \u201cToday most people don\u2019t know anything about [quinces],\u201d says Bob Brown of Brown\u2019s Fruit Farm in Waterport, N.Y. \u201cThey\u2019ve heard of them or their grandparents have, but you don\u2019t find them on the shelf.\u201d Indeed, the misshapen yellow orbs seem a fond memory; my mother-in-law remembers her great-grandmother keeping an ambrosial quince in her unmentionables drawer.<\/p>\n

As Americans became increasingly enamored with fast and ready-made foods, did we lose patience for a fruit that must be cooked? Today only 200 acres are farmed commercially in the US. However, the past few years have seen a resurgence of quince products: preserves, salsas, infused vinegars, even beer. With a renewed national focus on foods that take time and care\u2014and on abandoned quince trees in American backyards just waiting to be plucked\u2014it\u2019s high time to fete Eve\u2019s favorite fruit.<\/p>\n

Poached Quince<\/h2>\n

Simmering deepens quince\u2019s delicate apple- and pear-like flavors and amplifies luxe pineapple and guava aromas. Toss slices in citrus juice (like apple, quince can oxidize quickly) then poach them in white wine seasoned with orange zest, vanilla, sugar, and cardamom pods. Rich, buttery cheeses\u2014washed-rind buffalo\u2019s milk Quadrello di Bufala<\/a> or soft-ripened Waldo Smog\u2014bring boozy flavors forward, which temper the curds\u2019 otherwise bold finish. And don\u2019t toss the leftover syrup: It\u2019s destined for a cocktail. (Quince Alexanders, anyone?)<\/p>\n

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

Fuzzy Udder Creamery Waldo Smog<\/a> + poached quince<\/p>\n

Caseificio Quattro Portoni Quadrello di Bufala<\/a> + poached quince<\/p>\n

Membrillo<\/h2>\n

Poached quince, when pureed and baked, becomes a dense, deep crimson jelly that can be sliced like old-school Thanksgiving cranberry sauce. (No additional thickeners are needed, thanks to the fruit\u2019s high pectin content.) We love jammy, pulpy, fruit-forward Santa Teresa membrillo imported from Spain. Traditionally paired with salty Manchego<\/a>, it adds refined sweetness and bite to gooey bloomy-rind cheeses like mushroomy, pungent B\u00fbche de Ch\u00e8vre or creamy Merze Tate.<\/p>\n

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

Xavier David<\/a> B\u00fbche de Ch\u00e8vre + Santa Teresa Membrillo<\/a><\/p>\n

Dancing Goat Creamery Merze Tate<\/a> + Santa Teresa Membrillo<\/p>\n

Quince Cider<\/h2>\n

Vintners are reintroducing quince to American palates. At Eaglemount Wine & Cider in Washington State, owner Trudy Davis started making quince cider after stumbling upon the fruit during a farm visit. \u201cIt was captivating,\u201d she says. \u201cIt was so fragrant. I knew it was going to [become] something extraordinary.\u201d This bouquet also inspired Jonathan Oakes, co-owner and winemaker at Leonard Oakes Estate Winery, to experiment. Before and after fermentation, he adds enzymes to enhance the terpenes\u2014plant-oil building blocks\u2014liberating aromas and ensuring a noseful with every sip. \u201cQuince adds middle-palate astringency and bitterness,\u201d Oakes says. \u201cI like [it with] hard or fragrant cheeses that bring out the aroma component, because it jumps out of the glass.\u201d Davis suggests aged cheddar, as quince has \u201ca luscious flavor [that] really goes well with a little bit of tang.\u201d<\/p>\n

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

Ford Farm Wookey Hole Farmhouse Cheddar<\/a> + Eaglemount Wine & Cider Quince Cider<\/a><\/p>\n

Les Fromagers du Mont Royal Le Napol\u00e9on<\/a> + Leonard Oakes Estate Winery<\/a> Eloquince Cider<\/p>\n

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

This forgotten fruit is on a comeback tour<\/p>\n","protected":false},"author":82,"featured_media":30212,"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":[16099,16100,16105,1042,16098,16108,16111,16116,16115,16104,16106,16113,16114,16118,16117,1946,1944,935,16102,4106,8446,16110,16109,16112,16103,16101,16107],"coauthors":[906],"class_list":["post-30211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-bob-brown","tag-browns-fruit-farm","tag-caseificio-quattro-portoni-quadrello-di-bufala","tag-cheddar","tag-cheese-with-quince","tag-dancing-goat-creamery-merze-tate","tag-eaglemount-wine-cider","tag-eaglemount-wine-cider-quince-cider","tag-ford-farm-wookey-hole-farmhouse-cheddar","tag-fuzzy-udder-creamery-waldo-smog","tag-jelly","tag-jonathan-oakes","tag-leonard-oakes-estate-winery","tag-leonard-oakes-estate-winery-eloquince-cider","tag-les-fromagers-du-mont-royal-le-napoleon","tag-manchego","tag-membrillo","tag-pairings","tag-poached-quince","tag-quadrello-di-bufala","tag-quince","tag-quince-cider","tag-santa-teresa-membrillo","tag-trudy-davis","tag-waldo-smog","tag-waterport-new-york","tag-xavier-david-buche-de-chevre"],"acf":[],"yoast_head":"\nThe Great 28 Pairings: Cheese + Quince - 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