{"id":30258,"date":"2017-04-24T01:50:23","date_gmt":"2017-04-24T05:50:23","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30258"},"modified":"2019-06-27T14:54:09","modified_gmt":"2019-06-27T18:54:09","slug":"great-28-pairings-cheese-sourdough","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/","title":{"rendered":"The Great 28 Pairings: Cheese + Sourdough"},"content":{"rendered":"

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

If you\u2019re used to thinking of cheese as the star and bread as the vehicle\u2014merely a pleasant way to ferry curds into your mouth\u2014think again. A new generation of bakers and chefs isn\u2019t satisfied with neutral, aroma-free white flour and the bread it yields. They want loaves to taste like grain\u2014sweet, floral, nutty, grassy\u2014and of the environment. Bakers such as Chad Robertson of San Francisco\u2013based Tartine Bakery & Caf\u00e9<\/a> and Tara Jensen of Smoke Signals Baking<\/a> in North Carolina are championing this nationwide movement, using freshly milled flour from rye, heirloom wheats, spelt, barley, buckwheat, and other whole grains, along with sourdough starter instead of dried commercial yeast.<\/p>\n

Starter is the basis of true sourdough: It\u2019s simply flour and water left at room temperature to attract wild bacteria and yeasts that live invisibly all around us. It infuses bread with flavor of place (terroir), as each kitchen harbors slightly different microbes. These microorganisms devour sugars in the flour, transforming simple carbohydrates into acids and carbon dioxide that give the resulting bread complex, tangy flavors and airy puff.<\/p>\n

Along with the notes that develop in sourdough starters during fermentation, \u201cyou have the interaction with the flavors of your grain,\u201d says Dr. Stephen Jones, director of the Bread Lab<\/a> at Washington State University. Bakers these days, he says, are more interested in drawing out distinct characteristics of different grains than making a super-sour loaf. \u201cSan Francisco\u2013style sourdough is quite strong,\u201d and acidic, he adds. \u201cModern craft bakers look for more nuance.\u201d<\/p>\n

The lactobacilli that transform flour and water into a bubbling, living organism are relatives of the bacteria that ferment milk into cheese. In that sense, serving sourdough bread with cheese is like a family reunion: Because microbes bring tremendous complexity to both products, the interplay can be mind-blowing.<\/p>\n

Sourdough Rye<\/h2>\n

Good sourdough rye is tangy and grassy but not overwhelmingly so. (Those who think they don\u2019t like rye in general might just be averse to the pungent caraway seeds ubiquitous in classic deli-rye loaves.) To match the earthiness of the bread, choose a cheese with heft and intensity, but not too much acidity, which can overwhelm sourdough. Try a semi-firm Alpine-style cow\u2019s milk cheese such as Tarentaise<\/a>, which has a nutty richness that blends beautifully with the bread, or a tomme such as Saint-Nectaire<\/a>\u2014its creamy, mushroom-like quality intensifies similar flavors in the loaf.<\/p>\n

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

Spring Brook Farm Tarentaise<\/a> + sourdough rye<\/p>\n

Saint-Nectaire PDO + sourdough rye<\/p>\n

Sourdough Pretzels<\/h2>\n

Pretzels aren\u2019t all that common on cheese boards, but they should be: Their salty pop and distinctive alkaline flavor have partnering potential. It\u2019s particularly fun to dip a twist in a gooey washed-rind such as Jasper Hill Farm Winnimere<\/a>\u2014bold, rich bacon and sweet cream flavors play off the salty pretzels. Or double down on tartness by spreading fresh ch\u00e8vre<\/a> on sourdough knots\u2014acidic goat\u2019s milk amplifies the pretzel\u2019s sourness, while its mild milkiness invigorates the palate when paired with salt.<\/p>\n

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

Jasper Hill Farm Winnimere<\/a> + sourdough pretzels<\/p>\n

Vermont Creamery Ch\u00e8vre<\/a> + sourdough pretzels<\/p>\n

Injera<\/h2>\n

This fermented flatbread is made from teff, a tiny, nutrient-dense grain with a mild, nutty flavor. Floppy with a spongy texture, it\u2019s a staple in Ethiopia and Eritrea. The flour is fermented for a few days before cooking, lending the bread an upfront tartness. Idaho grows a lot of teff, so it\u2019s hardly coincidental that sheep\u2019s milk Alto Valle from the state presents a funky, rich intensity that goes hand in hand with injera. To serve, top injera with curds and bake until soft and fragrant. Or go for the goat with Humboldt Fog<\/a>, which matches the bread in its initial sourness and aromatic, smooth finish.<\/p>\n

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

Lark\u2019s Meadow Farms<\/a> Alto Valle + injera<\/p>\n

Cypress Grove Humboldt Fog<\/a> + injera<\/p>\n","protected":false},"excerpt":{"rendered":"

Fermentation brings the funk in this tasty partnership<\/p>\n","protected":false},"author":85,"featured_media":30260,"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":[15886,15892,15887,2344,855,1678,15891,1318,15898,15896,15899,935,15895,15894,15890,12610,15893,15889,15888,15897,14600],"coauthors":[1030],"class_list":["post-30258","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-bread-and-cheese","tag-bread-lab","tag-chad-robertson","tag-cheese-pairings","tag-chevre","tag-cypress-grove","tag-dr-stephen-jones","tag-humboldt-fog","tag-injera","tag-jasper-hill-farm-winnimere","tag-larks-meadow-farms","tag-pairings","tag-pretzels","tag-saint-nectaire-pdo","tag-smoke-signals-baking","tag-sourdough","tag-spring-brook-farm-tarentaise","tag-tara-jensen","tag-tartine-bakery-cafe","tag-vermont-creamery-chevre","tag-washington-state-university"],"acf":[],"yoast_head":"\nThe Great 28 Pairings: Cheese + Sourdough - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Great 28 Pairings: Cheese + Sourdough\" \/>\n<meta property=\"og:description\" content=\"Fermentation brings the funk in this tasty partnership\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-04-24T05:50:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-06-27T18:54:09+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/sourdough_feature.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Sarah DiGregorio\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sarah DiGregorio\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/\",\"name\":\"The Great 28 Pairings: Cheese + Sourdough - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/sourdough_feature.jpg\",\"datePublished\":\"2017-04-24T05:50:23+00:00\",\"dateModified\":\"2019-06-27T18:54:09+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/sourdough_feature.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/sourdough_feature.jpg\",\"width\":750,\"height\":368,\"caption\":\"sourdough pretzels\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cheese Pairings\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"The Great 28 Pairings: Cheese + Sourdough\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e\",\"name\":\"Alyssa Kim\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/147ff501c1da04994896c3d2cd8c904e\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg\",\"caption\":\"Alyssa Kim\"},\"description\":\"Alyssa is culture's former Web Editor. Raised in Mass., she's excited to be back in her home state after six years of working in journalism and TV production in NYC.\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/alyssa-kim\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The Great 28 Pairings: Cheese + Sourdough - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/","og_locale":"en_US","og_type":"article","og_title":"The Great 28 Pairings: Cheese + Sourdough","og_description":"Fermentation brings the funk in this tasty partnership","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/","og_site_name":"culture: the word on cheese","article_published_time":"2017-04-24T05:50:23+00:00","article_modified_time":"2019-06-27T18:54:09+00:00","og_image":[{"width":750,"height":368,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/sourdough_feature.jpg","type":"image\/jpeg"}],"author":"Sarah DiGregorio","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Sarah DiGregorio","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/","name":"The Great 28 Pairings: Cheese + Sourdough - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/sourdough_feature.jpg","datePublished":"2017-04-24T05:50:23+00:00","dateModified":"2019-06-27T18:54:09+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/sourdough_feature.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/sourdough_feature.jpg","width":750,"height":368,"caption":"sourdough pretzels"},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-sourdough\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Cheese Pairings","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/"},{"@type":"ListItem","position":3,"name":"The Great 28 Pairings: Cheese + Sourdough"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e","name":"Alyssa Kim","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/147ff501c1da04994896c3d2cd8c904e","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg","caption":"Alyssa Kim"},"description":"Alyssa is culture's former Web Editor. Raised in Mass., she's excited to be back in her home state after six years of working in journalism and TV production in NYC.","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/alyssa-kim\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/30258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/85"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=30258"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/30258\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/30260"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=30258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=30258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=30258"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=30258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}