{"id":33980,"date":"2018-05-19T07:45:07","date_gmt":"2018-05-19T11:45:07","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33980"},"modified":"2018-05-10T12:42:53","modified_gmt":"2018-05-10T16:42:53","slug":"great-28-pairings-cheese-oats","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-oats\/","title":{"rendered":"Great 28: Cheese + Oats"},"content":{"rendered":"

I<\/span>n 1877, the first trademark for a breakfast cereal was registered at the United States patent office: \u201cA figure of a man in \u2018Quaker garb.\u2019\u201d Many of us grew up with him\u2014white wig, matching blue hat and coat, rosy red cheeks. As the face of Quaker Oats, he represents a humble cereal grain\u2019s journey into the American cupboard. Today, oats account for a fifth of all whole grains consumed by US adults, according to a National Health and Nutrition Examination Survey.<\/p>\n

Our love for the rolled flakes, however, didn\u2019t always burn so strong. Although the tradition of oat porridge existed for centuries in Great Britain and Scotland, the cereal\u2019s unprocessed groats were considered better suited for livestock in America. It wasn\u2019t until the Quaker Oats Company developed a process to remove the inedible husk, steam, and roll the remaining kernels\u2014and launched a national advertising campaign around the Quaker-garbed man\u2014that old-fashioned oats, as we know them, began their climb to breakfast and cookie stardom.<\/p>\n

The powerhouse grain is ready to shine in the cheese world, too. Fiber-rich and low in fat and cholesterol, oats make for a highly versatile, accessible, and\u2014clocking in at about 13 cents per serving\u2014inexpensive building block for curds. So break out that red and blue cylinder and get to pairing.<\/p>\n

Oatmeal<\/h2>\n

\u201cOatmeal is a great neutral base and adapts easily to almost any flavor,\u201d explains Sam Stephens, founder of New York City\u2013based OatMeals, the world\u2019s first all-oatmeal caf\u00e9. Opt for steel-cut oats for their \u201chearty texture and mouthfeel,\u201d says Stephens, and don\u2019t be afraid to experiment. She channels a classic croque madame by brightening the toasty grain with sweet, nutty Gruy\u00e8re, ham, and a runny egg. For a sweet take, skip the usual yogurt and substitute thick fromage blanc. Oats provide a creamy backdrop to the zesty tang of cheese\u2014add dried fruits, preserves, and nuts to make the bowl sing.<\/p>\n

Recommended Pairings <\/em>
\nLe Gruy\u00e8re AOP<\/a><\/strong> + oatmeal<\/em>
\nVermont Creamery Fromage Blanc<\/strong><\/a> + oatmeal<\/em>
\n<\/strong><\/p>\n

Oatcakes<\/h2>\n

This cracker-meets-cookie is a Scottish tradition, but here at culture<\/strong>, we spring for New England\u2013made versions from Effie\u2019s Homemade. The buttery biscuit\u2019s light sweetness counters the sharp bite of Grafton 2-Year Aged Cheddar for a \u201cperfectly balanced nibble,\u201d says Effie\u2019s customer relationship manager Mallory Cushman Amory. Or spread a bit of rich, creamy Cambozola on the company\u2019s dark, earthy malted Cocoacakes. \u201cA slightly bitter start with a creamy and lightly sweetened finish,\u201d explains Amory, makes for the \u201cpicture of chocolate and cheese decadence.\u201d<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Grafton Village Cheese 2-Year Aged Cheddar<\/strong><\/a> + Effie\u2019s Homemade Oatcakes<\/em>
\nK\u00e4serei Champignon Cambozola<\/strong><\/a> + Effie\u2019s Homemade Cocoacakes<\/em><\/p>\n

Oatmeal Stout<\/h2>\n

Malt-forward and creamy, these brews develop a rich, silky profile from the addition of oats. Janet Fletcher, author of Cheese & Beer<\/em> (Andrews McMeel, 2013) and blogger at Planet Cheese, explains that due to their \u201caromas of toast and coffee,\u201d these brews \u201charmonize well with cheeses that have buttery or nutty scents.\u201d Barely Buzzed from Beehive Cheese Company has a coffee-rubbed exterior that \u201cechoes the espresso aroma\u201d in Samuel Smith\u2019s Oatmeal Stout, says Fletcher. Beaufort, an Alpine-style cow\u2019s milk cheese, has a caramel sweet-ness that matches luxurious, cocoa-forward Firestone Walker Velvet Merlin.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Beehive Cheese Company Barely Buzzed<\/strong><\/a> + Samuel Smith\u2019s Oatmeal Stout<\/em>
\nBeaufort PDO<\/strong><\/a> + Firestone Walker Velvet Merlin<\/em><\/p>\n

Photography by Karpenkov Denis\/shutterstock.com<\/em><\/p>\n

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

Add cheese to the classic cereal grain to break out of your breakfast rut.<\/p>\n","protected":false},"author":94,"featured_media":33981,"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":[3585,1567,3224,3586,3227,3223,3584,3228,2147,3102,851,2433,3225,3222,3226],"coauthors":[1452],"class_list":["post-33980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-barely-buzzed","tag-beaufort","tag-beehive-cheese-barely-buzzed","tag-cambazola","tag-cambozola","tag-cheese-oatmeal","tag-effies-homemade","tag-effies-oatcakes","tag-fromage-blanc","tag-grafton-village-2-year-aged-cheddar","tag-gruyere","tag-oatmeal","tag-oatmeal-stout","tag-oats-and-cheese","tag-stout-and-cheese"],"acf":[],"yoast_head":"\nHow to Pair Cheese and Oats<\/title>\n<meta name=\"description\" content=\"If you've never slathered Cambozola on an oat biscuit - 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