{"id":33975,"date":"2018-05-17T07:45:24","date_gmt":"2018-05-17T11:45:24","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33975"},"modified":"2018-05-14T13:45:13","modified_gmt":"2018-05-14T17:45:13","slug":"great-28-cheese-rice","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-cheese-rice\/","title":{"rendered":"Great 28: Cheese + Rice"},"content":{"rendered":"

A<\/span>vailable in multiple varieties, this seed of the grass species Oryza sativa<\/em> (from Asia) or Oryza<\/em> glaberrima<\/em> (from Africa) is one of the world\u2019s most consumed cereal grains and the third most cultivated crop overall. Yet the cuisines in which rice plays a central role often don\u2019t feature much dairy. No matter: Rice and cheese are perfect partners in many instances.<\/p>\n

In addition, rice is so far away from wheat on the spectrum of grasses that most diners who have celiac disease or gluten sensitivity can enjoy it with no inflammatory reaction. That makes rice\u2014which comes in a range of hues and shapes\u2014an excellent substitute for wheat in pasta, crackers, and more.<\/p>\n

Rice Crackers<\/h2>\n

Whether you prefer seeded Asian-style rice crackers or those that mimic tortilla chips, there\u2019s no denying that a crisp wafer is an excellent base for all kinds of cheese. That said, rice crackers are fragile, so ideal pairings are soft, ripe bloomy rinds like St. Stephen from New York\u2019s Four Fat Fowl. Washed rinds also work beautifully here, as the mild crackers don\u2019t compete with the intense flavor.<\/p>\n

However, these wedges can sometimes be sticky, and if the cracker is too delicate, you can wind up with broken bits clinging to the exterior. That\u2019s why we prefer Stinking Bishop, which has an extra-runny interior.<\/p>\n

Recommended Pairings <\/em>
\n<\/strong>Four Fat Fowl St. Stephen<\/strong><\/a> + rice cracker<\/em>
\nCharles Martell & Son Stinking Bishop<\/strong><\/a> + rice cracker<\/em>
\n<\/strong><\/p>\n

Croquettes<\/h2>\n

Leftover cooked rice can be transformed into a number of other dishes: rice pudding, fried rice, rice salad, and more. One of the tastiest ways to enjoy it with cheese, however, is in the form of croquettes. Also known as rice balls or arancini, they\u2019re frequently stuffed with mozzarella, ground meat, and peas before being coated with breadcrumbs and fried. But feel free to get creative and mix up the fillings used for a new take on this classic comfort food. Smoked cheeses like Polish Kurpianka add an extra punch of flavor (try it with ham and asparagus), while aged sheep\u2019s milk wedges like Ossau-Iraty offer a luxurious silkiness (use ground lamb to echo the cheese\u2019s flavor).<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Celebrity Smoked Kurpianka<\/strong> + rice croquettes<\/em>
\nOssau-Iraty PDO<\/strong><\/a> + rice croquettes<\/em><\/p>\n

Risotto<\/h2>\n

One of the most famous rice preparations in the world, risotto is a signature Italian dish, featuring the slow-cooked Arborio variety of the grain. It almost always utilizes one of the country\u2019s most famous cheeses, too: Parmigiano Reggiano (though any savory grating cheese would be effective). Giancarlo \u201cWendy\u201d Cacciatori, chef-owner of Via Emilia 9 (with locations in Miami and New York City), employs it in his unique version, which he makes as a dessert topped with strawberry tartare. Looking for an extra dollop of yin-yang salty sweetness? Garnish with a snowfall of the eloquent White Stilton with Strawberries and Cream, which blooms on the palate with opulence.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Flor del Cad\u00ed<\/strong> + risotto<\/em>
\nShirevale White Stilton with Strawberries and Cream<\/strong> + risotto<\/em><\/p>\n

Photography by Svetlana Lukienk\/shutterstock.com<\/em><\/p>\n

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

Forget bread\u2014rice goes gangbusters with cheese.<\/p>\n","protected":false},"author":95,"featured_media":33976,"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":[3210,3211,1201,3215,3216,3213,1629,3009,3212,1199,3214,2960,3217],"coauthors":[1032],"class_list":["post-33975","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cheese-and-rice","tag-cheesy-rice","tag-cheesy-risotto","tag-croquettes","tag-flor-del-cadi","tag-four-fat-fowl-st-stephen","tag-ossau-iraty","tag-rice","tag-rice-crackers","tag-risotto","tag-smoked-kurpianka","tag-stinking-bishop","tag-white-stilton"],"acf":[],"yoast_head":"\nHow to Pair Cheese and Rice<\/title>\n<meta name=\"description\" content=\"We're talking risotto, croquettes, and rice crackers, too. 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