{"id":30276,"date":"2017-04-24T02:25:27","date_gmt":"2017-04-24T06:25:27","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30276"},"modified":"2019-06-27T14:29:57","modified_gmt":"2019-06-27T18:29:57","slug":"great-28-pairings-cheese-yuca","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-yuca\/","title":{"rendered":"The Great 28 Pairings: Cheese + Yuca"},"content":{"rendered":"

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

Let\u2019s be clear: Yuca and yucca are not botanically related. Yuca, also known as cassava, is a native South American plant with an edible root that\u2019s a starchy staple in the Latin American, South Asian, African, and Caribbean culinary diaspora. Yucca, which people often think is the \u201cEnglish\u201d way to spell yuca (thanks, autocorrect!), is a name that applies to as many as 40 species of ornamental, evergreen plants, trees, and shrubs located in the southwest, ranging from decorative garden dwellers to the Joshua tree. While yucca also has edible parts, such as fruit and seeds, its contemporary uses are mostly medicinal.<\/p>\n

Yuca\u2019s long, brown, flaky-skinned root with white, waxy flesh is used in hundreds of applications. Ground yuca makes tapioca flour and bubble tea pearls. Like potatoes, yuca roots may be baked, fried, boiled, mashed, and pureed. Unlike potatoes, though, yuca has toxic skin that must be peeled. Since yuca does not come from the nightshade family as potatoes do, those with allergies and sensitivities are free to indulge in this non-inflammatory super-carb\u2014preferably smothered in cheese.<\/p>\n

Fried Yuca<\/h2>\n

With relatively mild flavor and firm structure, yuca roots make stellar chips and fries. Latin American cooks often pair them with garlicky dips or dressings; for instance, Cubans might offer mojo<\/em>, a potent concoction of olive oil, sour orange juice, garlic, and cumin. To get the same effect with cheese, Michael Love, executive chef of Miami\u2019s renowned Epicure Gourmet Market & Caf\u00e9<\/a>, suggests sprinkling just-fried yuca chips with a mixture of queso fresco, grated parmesan, and dried parsley.<\/p>\n

Or keep it simple and reach for Scandic Priest Cheese XO. Imported from Sweden, this cheese has sharp, dry notes that linger somewhere between aged gouda and clothbound cheddar\u2014its intense flavor profile and flaky texture counter the plain (and potentially greasy) starch beautifully.<\/p>\n

Executive chef Miguel Rebolledo, who oversees Florida-based Spanish tapas chain Bulla Gastrobar<\/a>, also grates cheese over fried yuca. He recommends Manchego<\/a> Curado, a semi-firm cheese aged three to six months. \u201cThe sweet, nutty flavor provides depth,\u201d he says.<\/p>\n

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

Scandic Priest Cheese XO + fried yuca<\/p>\n

Queso Manchego PDO + fried yuca<\/p>\n

Mashed Yuca<\/h2>\n

Boiling and mashing yuca is another popular way to serve the root. It\u2019s fairly flavorless, so perk it up with salt and pepper. Better yet: Stir in Queso Paria, a buttery cheese from Peru\u2019s Andes Mountains, recommends Miguel Gomez, executive chef at Pisco y Nazca<\/a>, a Florida restaurant with two locations. Unless you live in a Latin area, though, Queso Paria may be hard to find. A good alternative: Wisconsin\u2019s Roth Cheese Grand Cru Surchoix<\/a>, which also has a creamy composition and mushroomy complexity.<\/p>\n

Or kick mashed yuca up a notch with Kilchurn Estate Caramelized Onion Cheddar Cheese. One of a few allium-infused English cheddars to hit shelves in recent years (Abbot\u2019s Gold<\/a> from Wensleydale Creamery is another), Kilchurn Estate offers rich, mild onion flavor and finishes with apple pie notes that don\u2019t eclipse the mash.<\/p>\n

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

Roth Cheese Grand Cru Surchoix<\/a> + mashed yuca<\/p>\n

Kilchurn Estate Caramelized Onion Cheddar Cheese + mashed yuca<\/p>\n

Yuca Bread<\/h2>\n

Yuca bread is made for cheese\u2014literally. Or perhaps we should say with<\/em> cheese. In Brazil, Colombia, Ecuador, and elsewhere in Latin America, pan de yuca<\/em> (also called pan de bono<\/em> and pan de queso<\/em>, among other names) is a gluten-free treat that combines tapioca flour with queso fresco, egg, milk, baking powder, and salt. The dough is shaped into little balls, frozen for a few minutes, and then baked. The resulting roll has more elasticity than crumb and is simply addictive. If pan de yuca<\/em> ever lasts a few seconds beyond coming fresh out of the oven, pair it with Quesucos de Li\u00e9bana, a popular mixed-milk from Rebolleda\u2019s Cantabrian birthplace\u2014then top with fig jelly. Quesuco Ahumado de Li\u00e9bana is a lightly smoked version from a tiny dairy in the region; the juniper wood over which it\u2019s cured 24 to 36 hours adds a singed-grass flavor that jives well with earthy yuca.<\/p>\n

Another option: It might seem out-there to square pan de yuca with Italian blue cheese, but spreading it with dense, dessert-like Verde Capra by Ca de Ambros\u2014made from goat\u2019s milk and aged about as long as Gorgonzola Dolce<\/a>\u2014is dairy paradise.<\/p>\n

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

Quesucos de Li\u00e9bana PDO+ yuca bread<\/p>\n

Ca de Ambros Verde Capra + yuca bread<\/p>\n","protected":false},"excerpt":{"rendered":"

Curds and cassava are meant to be<\/p>\n","protected":false},"author":85,"featured_media":30277,"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":[15740,15733,15749,1042,2344,1116,15730,15727,7846,3205,1051,15741,15739,15734,15729,15736,15732,15728,935,15743,15744,15742,671,15737,1161,15735,15747,15745,15746,15738,15731,3738,5691,3718,15748,15674,15726],"coauthors":[1032],"class_list":["post-30276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-abbots-gold","tag-bulla-gastrobar","tag-ca-de-ambros","tag-cheddar","tag-cheese-pairings","tag-clothbound-cheddar","tag-epicure-gourmet-market-cafe","tag-fries","tag-gluten-free","tag-gorgonzola-dolce","tag-gouda","tag-kilchurn-estate","tag-kilchurn-estate-caramelized-onion-cheddar-cheese","tag-manchego-curado","tag-michael-love","tag-miguel-gomez","tag-miguel-rebolledo","tag-mojo","tag-pairings","tag-pan-de-bono","tag-pan-de-queso","tag-pan-de-yuca","tag-parmesan","tag-pisco-y-nazca","tag-queso-fresco","tag-queso-paria","tag-quesuco-ahumado-de-liebana","tag-quesucos-de-liebana","tag-rebolledas-cantabrian","tag-roth-cheese-grand-cru-surchoix","tag-scandic-priest-cheese-xo","tag-spanish","tag-sweden","tag-tapas","tag-verde-capra","tag-yuca","tag-yucca"],"acf":[],"yoast_head":"\nThe Great 28 Pairings: Cheese + Yuca - 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