{"id":33900,"date":"2018-04-30T07:45:47","date_gmt":"2018-04-30T11:45:47","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33900"},"modified":"2020-11-04T15:54:41","modified_gmt":"2020-11-04T20:54:41","slug":"great-28-pairings-cheese-lamb","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-lamb\/","title":{"rendered":"Great 28: Cheese + Lamb"},"content":{"rendered":"

The Great 28 is featured in our annual Cheese Pairings issue<\/a>. <\/em><\/h4>\n

W<\/span>hile a popular menu item in many parts of the world, lamb is not a common order in the United States. In fact, the average American consumes less than a pound of the protein per year, compared to nearly 200 pounds of beef, pork, and chicken. Why? Some blame World War II, during which it is said that American soldiers ate a great deal of mutton. As a result, the men returned to the States with an aversion to the gamy meat, associated it with lamb, and passed the distaste on to their families.<\/p>\n

Outside of American cuisine, lamb is a celebrated dish. It\u2019s a cornerstone of Greek and Middle Eastern cookery and is often prepared with a variety of warm spices and served with a cooling yogurt sauce. We believe all turophiles should try it\u2014if the classic pairing of yogurt is any hint, this meat is meant to be matched with dairy.<\/p>\n

Lamb Chops<\/h2>\n

Chops can come from the rib, loin, sirloin, or shoulder of the lamb, and usually contain a rib bone. Whichever you pick, select a cut that features a good deal of marbling to ensure the most flavor. When it comes to cheese, Holly Kenna, general manager of New York\u2019s Bedford Cheese Shop, recommends something mellow and bright as a contrast to the gamy meat, like a super creamy blue. Or, crumble ricotta salata atop your chops to amplify the dish\u2019s savory notes.<\/p>\n

Recommended Pairings <\/em>
\nLa Ferme de la Tremblaye Persill\u00e9 de Ch\u00e8vre<\/strong> + lamb chops<\/em>
\nMarcelli Formaggi Ricotta Peperoncino<\/strong><\/a> + lamb chops<\/em><\/p>\n

Lamb Meatballs<\/h2>\n

Sohail Zandi, chef and co-owner of Brushland Eating House in Bovina, N.Y., suggests topping lamb meatballs\u2014traditionally mixed with herbs and spices like coriander, oregano, and mint\u2014with washed-rind Prufrock. \u201cIt\u2019s a pungent square balanced by notes of ripe Mediterranean fruits, toasted nuts, and a lingering saltiness\u2014the perfect complement to the gaminess of lamb,\u201d he says. Can\u2019t find Prufrock in your neck of the woods? French Pont l\u2019\u00c9v\u00eaque, the cheese that inspired the Martha\u2019s Vineyard stinker, will do just fine.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Grey Barn and Farm Prufrock<\/strong><\/a> + lamb meatballs<\/em>
\nPont l\u2019\u00c9v\u00eaque PDO<\/strong><\/a> + lamb meatballs<\/em><\/p>\n

Leg of Lamb<\/h2>\n

The leanest of the cuts, leg of lamb can be served with or without the bone, though leaving the bone in boosts the flavor of the meat (and raises the level of your presentation). When preparing leg of lamb, Connor Pelcher, associate director of sales at Murray\u2019s Cheese, suggests considering the \u201ccomplex flavor of roast lamb: salty, earthy, gamy, and meaty,\u201d to get the most out of the experience. To match these flavors, Pelcher recommends mizithra, a Greek cheese made from whey. To contrast, look to Hudson Flower, a soft-ripened sheep\u2019s milk wheel with light, bright flavors and an herb-rubbed rind.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Greek Isle Mizithra<\/strong> + leg of lamb<\/em>
\nMurray\u2019s Cavemaster Reserve Hudson Flower<\/strong><\/a> + leg of lamb<\/em><\/p>\n

Photography by gerenme\/iStockphoto.com<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

The black sheep of proteins shines when paired with cheese.<\/p>\n","protected":false},"author":95,"featured_media":33902,"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":[3084,3087,1716,65,3085,3403,3402,3404,2085,3088,3086,3089],"coauthors":[2519],"class_list":["post-33900","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cheese-and-lamb","tag-grey-barn-prufrock","tag-hudson-flower","tag-lamb","tag-lamb-and-cheese","tag-lamb-meatballs","tag-lambchop","tag-leg-of-lamb","tag-mizithra","tag-persille-de-chevre","tag-pont-leveque-pdo","tag-ricotta-peperoncino"],"acf":[],"yoast_head":"\nHow to Pair Cheese and Lamb<\/title>\n<meta name=\"description\" content=\"The black sheep 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