{"id":33904,"date":"2018-05-03T07:45:59","date_gmt":"2018-05-03T11:45:59","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33904"},"modified":"2018-04-30T16:44:30","modified_gmt":"2018-04-30T20:44:30","slug":"great-28-pairings-cheese-mushrooms","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-mushrooms\/","title":{"rendered":"Great 28: Cheese + Mushrooms"},"content":{"rendered":"

E<\/span>ach mushroom we pick\u2014whether at the store or in the wild\u2014is like a flower that\u2019s grown atop a microscopic system of hidden tentacles. These fungi have no use for photosynthesis, the survival strategy used by the plants we eat. Instead, they rely on other organisms, living or dead, to gain the sugars and starches needed to live. The earthy, meaty qualities we seek in mushrooms hint at that lifestyle of decomposition and subterranean dwelling.<\/p>\n

To appreciate cheese is to embrace a similar life cycle of decay. Mushrooms are cousins of mold, an essential aspect in certain cheeses; both practice the art of creation by decomposing organic matter. Perhaps this is why \u201cmushroomy\u201d is a familiar word in our cheese-tasting lexicon. Shared roots make mushrooms and cheese an appetizing team.<\/p>\n

Saut\u00e9ed Mushrooms<\/h2>\n

A careful saut\u00e9 can impart a lovely brown sheen to mushrooms and draw out the fungi\u2019s most savory notes. Take hen of the woods; as the name implies, it tastes like a robust roast chicken when browned. Saut\u00e9 a cluster of its petals to a crisp and drizzle with a lightweight blue cheese sauce for a dish with distinctive kick. Sarah Meyer, co-manager of The Cheese Lady in Grand Rapids, Mich., suggests using blue-veined, mixed-milk Cantar de Covadonga.<\/p>\n

When it comes to a mixed mushroom saut\u00e9, Meyer sprinkles the cooked \u2019shrooms over a slice of French semi-soft Bucherolle. \u201cThe [center] has a tangy, lactic flavor and a firmness that eases out toward the gooey rind. The tartness stands up to the meaty, earthy mushrooms,\u201d she says. <\/p>\n

Recommended Pairings <\/em>
\nReny Picot Cantar de Covadonga <\/strong>+ saut\u00e9ed hen of the woods mushrooms<\/em>
\nLife in Provence Bucherolle <\/strong>+ saut\u00e9ed mixed mushrooms<\/em>
\n<\/strong><\/p>\n

Grilled Mushrooms<\/h2>\n

The convenient and affordable grocery store staple portobello\u2014plus cremini, its younger sibling\u2014has a firm bite that holds up to grilling. Stack creminis and similarly sized hunks of deep, salty halloumi on a skewer; the brined cheese\u2019s high melting point will keep it on your stick and allow both to beautifully char. If you\u2019re inclined toward a duo destined for a bun, try a portobello cap with bold-yet-buttery The Blue Jay\u2014a quintuple cream blue peppered with crushed juniper berries.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Atalanta Halloumi Cheese<\/strong> + grilled cremini mushrooms<\/em>
\nDeer Creek Cheese The Blue Jay<\/strong> + grilled portobello mushrooms<\/em><\/p>\n

Mushroom P\u00e2t\u00e9<\/h2>\n

This beloved spread builds on the flavors developed from roasting, broiling, or saut\u00e9ing mushrooms in oil and aromatics. The contents of the pan\u2014including any scraped-up browned bits\u2014are pur\u00e9ed, often with toasted nuts, into a spreadable condiment. Meyer serves the mixture with Flory\u2019s Truckle, a flaky cheddar that tastes of freshly cut grass and caramel. The pairing yields \u201cdistinguished textures,\u201d she says\u2014the fluffy, whipped consistency of the p\u00e2t\u00e9 juxtaposed with the firmness and crystallization of the cheese. For a similar play on texture, the monger suggests crumbly Quicke\u2019s Oak Smoked Cheddar; the summery pairing hints at campfire aromas of smoldering coals and forest floor. <\/p>\n

Recommended Pairings
\n<\/strong><\/em>Milton Creamery Flory\u2019s Truckle<\/strong> + mushroom p\u00e2t\u00e9<\/em>
\nQuicke\u2019s Oak Smoked Clothbound Cheddar<\/strong><\/a> + mushroom p\u00e2t\u00e9<\/em><\/p>\n

\n

TIP: CAUTION! <\/strong>It takes a skilled forager with a keen eye to differentiate between edible friends and poisonous foes. Be sure to venture out with an experienced mushroom hunter as you learn to master the art.<\/p>\n

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

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

Shared roots in mold make cheese and mushrooms an appetizing team.<\/p>\n","protected":false},"author":82,"featured_media":33906,"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":[3095,3096,3090,3092,3094,2169,3507,2984,3506,3091,3093],"coauthors":[906],"class_list":["post-33904","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-bucherolle","tag-cantar-de-covadonga","tag-cheese-and-mushrooms","tag-cheesy-mushrooms","tag-deer-creek-the-blue-jay","tag-florys-truckle","tag-fungi","tag-halloumi","tag-mushrooms","tag-mushrooms-and-cheese","tag-oak-smoked-clothbound-cheddar"],"acf":[],"yoast_head":"\nHow to Pair Cheese and Mushrooms<\/title>\n<meta name=\"description\" content=\"Mushrooms are cousins of mold, an essential aspect in certain cheeses; perhaps this is why \u201cmushroomy\u201d is a familiar word in our cheese-tasting lexicon. 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