{"id":33893,"date":"2018-04-23T07:45:51","date_gmt":"2018-04-23T11:45:51","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33893"},"modified":"2018-04-23T13:24:35","modified_gmt":"2018-04-23T17:24:35","slug":"great-28-pairings-cheese-brisket","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/","title":{"rendered":"Great 28: Cheese + Brisket"},"content":{"rendered":"

F<\/span>rom kosher pastrami to New England boiled dinner to Texas barbecue, brisket permeates cultures and crosses state lines. The cut comes from the chest of the cow; since the animal lacks collarbones, it\u2019s loaded with tough connective tissue. This makes it ideal for low-and-slow preparations, which gelatinize the collagen and tenderize the meat.<\/p>\n

Brisket is usually sold as two different cuts: the flat cut, which is leaner, larger, and easier to slice, and the point cut, which is tapered and has plenty of fat marbling (hello, flavor). The flat cut has historically been more popular, likely thanks to its uniform thickness and thus its ease of cooking, but the fatty point cut is becoming trendier these days; chefs and home cooks alike are embracing a bit of extra marbling on their meat as the low-fat fads of yore die out.<\/p>\n

Cheese and beef is a tried-and-true partnership (see: cheeseburgers, cheesesteaks, and so on), and brisket is no different. The big, beefy flavor is a welcome match for any wedge with a little oomph, but common brisket preparations\u2014like spice-heavy corned beef and smoky pastrami\u2014can throw a wrench into things. Fear not. We\u2019ll guide you.<\/p>\n

Texas Brisket<\/h2>\n

The Lone Star State is famous for its barbecue\u2014specifically, its smoked beef brisket. And residents take it seriously. \u201cTexas barbecue joints are judged by their sliced brisket,\u201d says Daniel Vaughn, barbecue editor at Texas Monthly magazine. He suggests pairing the flavor-packed meat with a young, creamy cheddar since \u201cthe meat doesn\u2019t need any extra salt,\u201d or topping a sliced brisket sandwich with slightly spicy queso for a Tex-Mex twist (find a recipe here<\/a>).<\/p>\n

Recommended Pairings <\/em>
\nCabot Seriously Sharp Cheddar <\/strong>+ Texas brisket<\/em>
\nQueso <\/strong>+ Texas brisket<\/em>
\n<\/strong><\/p>\n

Corned Beef<\/h2>\n

Despite its name, corned beef contains no corn. Instead, it refers to the large grains of curing salt used to preserve the meat. When purchasing corned beef, seek out the \u201cgray\u201d variety rather than the \u201cred,\u201d as it\u2019s free of nitrates. Corned beef is closely associated with Saint Patrick\u2019s Day celebrations in the United States, so consider pairing it with an allium-tinged cheese to mimic the flavors of colcannon, a common side dish served on the holiday. Or, glean inspiration from an iconic corned beef sandwich\u2014the Reuben<\/a>\u2014and match slices with Emmentaler<\/a>, the original \u201cSwiss Cheese.\u201d<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Long Clawson Dairy Cotswold<\/strong> + corned beef<\/em>
\nEmmentaler AOP<\/strong><\/a> + corned beef<\/em><\/p>\n

Pastrami<\/h2>\n

Like corned beef and Texas barbecue? Then you\u2019re going to love pastrami. In this preparation the brisket is brined and seasoned, partially dried, and then smoked and steamed, creating a super-tender, immensely flavorful product ready to be stacked high on sandwiches. Mimic the savoriness of pastrami with a sharp, smoked cheese, or choose a creamy, meltable wedge to create a pastrami cheeseburger, a regional specialty in Utah (read more<\/a> about this amazing creation).<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Grafton Village Cheese Maple Smoked Cheddar<\/strong><\/a> + pastrami<\/em>
\nRoth Cheese Butterk\u00e4se<\/strong> + pastrami<\/em><\/p>\n

\n

Find it on the menu at Nixta<\/a> in St Louis, Missouri
\n<\/strong>“Brisket with queso panela and mole. For a unique take on mole, we decided on a mix of smoked brisket and grilled queso panela. The textures are almost identical once we cook them on the comal, and the char on the cheese enhances the smokiness of the brisket. They\u2019re great vehicles to make the mole shine.” \u2014 Ben Poremba, chef\/owner
\n<\/strong><\/p>\n

Photography by Evi Abeler<\/em><\/p>\n

The Great 28 is featured in our annual Cheese Pairings issue<\/a>. <\/em><\/h4>\n","protected":false},"excerpt":{"rendered":"

Meat meets curds in big, beefy cheese and brisket pairings.<\/p>\n","protected":false},"author":4,"featured_media":33895,"comment_status":"open","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":[3072,3071,3076,1936,3074,3069,3075,1426,3070,3073],"coauthors":[70],"class_list":["post-33893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cabot-serious-sharp-cheddar","tag-cheese-and-brisket","tag-corned-beef-and-cheese","tag-emmentaler","tag-long-clawson-cotswold","tag-maple-smoked-cheddar","tag-pastrami-and-cheese","tag-queso","tag-roth-butterkase","tag-texas-brisket-with-queso"],"acf":[],"yoast_head":"\nHow to Pair Cheese and Brisket<\/title>\n<meta name=\"description\" content=\"Meat meets curds in big, beefy cheese and brisket pairings.\" \/>\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-brisket\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Great 28: Cheese + Brisket\" \/>\n<meta property=\"og:description\" content=\"Meat meets curds in big, beefy cheese and brisket pairings.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2018-04-23T11:45:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-04-23T17:24:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/04\/brisket.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Rebecca Haley-Park\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Rebecca Haley-Park\" \/>\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-brisket\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/\",\"name\":\"How to Pair Cheese and Brisket\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/04\/brisket.jpg\",\"datePublished\":\"2018-04-23T11:45:51+00:00\",\"dateModified\":\"2018-04-23T17:24:35+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/7b8c1d8614f055d0263328d4a870947d\"},\"description\":\"Meat meets curds in big, beefy cheese and brisket pairings.\",\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/04\/brisket.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/04\/brisket.jpg\",\"width\":750,\"height\":500,\"caption\":\"cheese and brisket\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/#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\":\"Great 28: Cheese + Brisket\"}]},{\"@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\/7b8c1d8614f055d0263328d4a870947d\",\"name\":\"Rebecca Haley-Park\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/442aaa6a4a71b9a3d65819b76e3ce2f1\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/03\/beccacrop-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/03\/beccacrop-96x96.jpg\",\"caption\":\"Rebecca Haley-Park\"},\"description\":\"Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.\",\"sameAs\":[\"Susan Sherrill Axelrod\"],\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/becca-haley-park\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Pair Cheese and Brisket","description":"Meat meets curds in big, beefy cheese and brisket pairings.","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-brisket\/","og_locale":"en_US","og_type":"article","og_title":"Great 28: Cheese + Brisket","og_description":"Meat meets curds in big, beefy cheese and brisket pairings.","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/","og_site_name":"culture: the word on cheese","article_published_time":"2018-04-23T11:45:51+00:00","article_modified_time":"2018-04-23T17:24:35+00:00","og_image":[{"width":750,"height":500,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/04\/brisket.jpg","type":"image\/jpeg"}],"author":"Rebecca Haley-Park","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Rebecca Haley-Park","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/","name":"How to Pair Cheese and Brisket","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/04\/brisket.jpg","datePublished":"2018-04-23T11:45:51+00:00","dateModified":"2018-04-23T17:24:35+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/7b8c1d8614f055d0263328d4a870947d"},"description":"Meat meets curds in big, beefy cheese and brisket pairings.","breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/04\/brisket.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/04\/brisket.jpg","width":750,"height":500,"caption":"cheese and brisket"},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-brisket\/#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":"Great 28: Cheese + Brisket"}]},{"@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\/7b8c1d8614f055d0263328d4a870947d","name":"Rebecca Haley-Park","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/442aaa6a4a71b9a3d65819b76e3ce2f1","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/03\/beccacrop-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/03\/beccacrop-96x96.jpg","caption":"Rebecca Haley-Park"},"description":"Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.","sameAs":["Susan Sherrill Axelrod"],"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/becca-haley-park\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/33893","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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=33893"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/33893\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/33895"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=33893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=33893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=33893"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=33893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}