{"id":33896,"date":"2018-04-28T07:45:39","date_gmt":"2018-04-28T11:45:39","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33896"},"modified":"2018-04-26T14:33:54","modified_gmt":"2018-04-26T18:33:54","slug":"great-28-pairings-cheese-doughnuts","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-doughnuts\/","title":{"rendered":"Great 28: Cheese + Doughnuts"},"content":{"rendered":"

T<\/span>he cupcake had its day; now artisanal doughnuts are bubbling up from the depths of the fryer. Doughnuts\u2014or donuts, depending on who you ask\u2014have become both a food of nostalgia and a blank canvas for unexpected toppings ready for their social media debut. Doughnuts are everywhere, and there\u2019s one for every mood: mom-and-pop shop classics, upscale artisanal flavors, savory takes, and, at some spots, even doughnuts dosed with cheese.<\/p>\n

Surprised? Don\u2019t be\u2014doughnuts are supremely versatile, thanks to their variety of textures. From yeasted to cake to old-fashioned, there are options for every consistency of curd.<\/p>\n

Plus, their format is easily remixed: Matt Fein of Philadelphia\u2019s Federal Donuts recommends slicing doughnuts into rounds and frying them a second time for doughnut chips (then dip \u2019em into melted brie), while Josh Danoff of Union Square Donuts in Somerville, Mass., says their brioche-style dough can be baked into rolls (serve with raclette) or turned into crostini (a sturdy base for Taleggio).<\/p>\n

\"\"<\/p>\n

Yeasted Doughnuts<\/h2>\n

Sometimes referred to as raised, these doughnuts have a pillowy, open texture. Yeast helps gluten develop, giving these doughnuts more chew than your average round. Their stretchy interior means they\u2019re perfect to pull apart, so try them with softer cheeses, especially ones that turn gooey when warm. (Double and triple creams are tops.) Tear the doughnut into small pieces and use it to scrape up the rich, runny paste.<\/p>\n

Another way to match yeasted doughnuts and cheese is a spin on the classic blue-and-honey pairing: Danoff suggests serving glazed doughnuts with a piquant blue like Jasper Hill Farm\u2019s Bayley Hazen Blue: \u201cIn the first bite you get the honey, but the blue cheese brings out the flavors in the brioche dough.\u201d<\/p>\n

Recommended Pairings <\/em>
\nFromagerie Guilloteau Fromager d\u2019Affinois<\/a><\/strong> + strawberry-glazed doughnut<\/em>
\nJasper Hill Farm Bayley Hazen Blue<\/strong><\/a> + honey-glazed doughnut<\/em><\/p>\n

Cake Doughnuts<\/h2>\n

Cake doughnuts are fluffed up by baking powder, not yeast, giving them a dense texture that\u2019s a little crumbly. That fall-apart texture is melt-in-your-mouth heavenly, but it doesn\u2019t work so well with soft cheeses. Instead, opt for harder, snackable cheeses that easily hold their shape. Nibble a bit of each and let them mingle on your palate, or place slices of cheese atop the doughnut before taking a bite. Riff on the cheddar-and-apple-pie combo by matching an apple cider doughnut with a tangy clothbound cheddar. Or try a chocolate cake doughnut alongside savory Parmigiano Reggiano for a hit of umami to cut through the dense cocoa flavor.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Cellars at Jasper Hill Cabot Clothbound Cheddar<\/strong><\/a> + apple cider doughnut<\/em>
\nParmigiano Reggiano PDO<\/strong><\/a> + chocolate cake doughnut<\/em><\/p>\n

Old-Fashioned Doughnuts<\/h2>\n

A subset of the cake doughnut, old-fashioned doughnuts crack as they cook, resulting in a crunchy, craggy exterior. They are usually dressed simply\u2014expect flavors like plain glazed, cinnamon sugar, or chocolate glazed\u2014and the little cracks in the dough create crevices for the glaze to slip into. Pair that sweetness and crunch with savory cheeses like Gruyer\u00e8, or mimic a doughnut\u2019s flavors with a spice-rubbed cheese.<\/p>\n

Recommended Pairings<\/em>
\nLe Gruyer\u00e8 AOP<\/strong><\/a> + glazed old-fashioned doughnut<\/em>
\nSartori Chai BellaVitano<\/strong><\/a> + cinnamon-sugar old-fashioned doughnut<\/em><\/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":"

Your favorite fried treats are even better with cheese.<\/p>\n","protected":false},"author":95,"featured_media":33899,"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":[3080,61,1035,3081,3083,3078,3077,1990,3395,3079,1987,1671,3082,3396,670,3397],"coauthors":[1504],"class_list":["post-33896","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-bayley-hazen-blue","tag-breakfast","tag-brunch","tag-cabot-clothbound-cheddar","tag-chai-bellavitano","tag-cheese-and-donuts","tag-cheese-and-doughnuts","tag-cheesy-doughnuts","tag-donuts","tag-donuts-with-cheese","tag-doughnuts","tag-fromager-daffinois","tag-gruyere-aop","tag-old-fashioned-donughts","tag-parmigiano-reggiano","tag-pastries"],"acf":[],"yoast_head":"\nHow to Pair Cheese 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