{"id":33985,"date":"2018-05-22T07:45:15","date_gmt":"2018-05-22T11:45:15","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33985"},"modified":"2018-05-22T14:35:13","modified_gmt":"2018-05-22T18:35:13","slug":"great-28-pairings-cheese-octopus","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-octopus\/","title":{"rendered":"Great 28: Cheese + Octopus"},"content":{"rendered":"

B<\/span>ack in 1999, when octopus rarely strayed from Mediterranean restaurant or sushi bar kitchens, food writer Mark Bittman eagerly anticipated its ascension to the mainstream. \u201cNo need to be tentative with tentacles,\u201d he argued in The New York Times<\/em>. Nearly 20 years later, the cephalopod is a fixture on upscale and trendy restaurant menus around the country\u2014and for good reason. \u201cIt\u2019s so flavorful, and so versatile. It can be very feminine, and it can be very strong,\u201d says chef Markus Glocker of New York\u2019s B\u00e2tard restaurant. \u201cIt\u2019s a great vehicle for showcasing the chef\u2019s technique.\u201d<\/p>\n

The hearty yet low-in-fat seafood also boasts a unique texture that varies significantly depending on preparation, as well as a meatiness that appeals to those wary of \u201cfishy\u201d creatures of the sea. Its striking appearance is another draw for chefs, diners, and Instagrammers alike. \u201cThe idea of the tentacles, this kind of alien shape on the plate…it\u2019s quite captivating,\u201d says Alessandro Grano, head chef at London\u2019s La Fromagerie.<\/p>\n

Still, the concept of combining the mollusk with cheese remains taboo, eliciting consternation from some. \u201cI\u2019ve never heard of it. It\u2019s like two different worlds to me,\u201d says New York-based Spanish chef Jaume Guerra. \u201cI would never mix octopus with cheese.\u201d Michele Buster, co-founder of importer Forever Cheese, echoes the sentiment: \u201cI honestly can\u2019t think of any instance that I would wish to include cheese with octopus.\u201d<\/p>\n

But it\u2019s not unprecedented. In the Puglia region of Italy, bruschetta topped with stracciatella, grilled octopus, and julienned celery is quite typical, as is a panino<\/em> with the same combination minus the celery, according to cheesemaker Vito Dicecca of Caseificio Dicecca in Altamura. Milan\u2019s Pescaria restaurant serves a burger-style sandwich with fried octopus, chicory, ricotta, and fig jam that Dicecca describes as \u201coptimal.\u201d And online, Spanish recipes for pulpo con queso<\/em> abound.<\/p>\n

While there are no hard-and-fast rules for pairing octopus with curds, simple dishes will prevent the mollusk from being overpowered by other ingredients. The ideas below are meant to serve as a jumping-off point for curious and creative cheese lovers.<\/p>\n

Octopus Salad<\/h2>\n

Refreshing and satisfying, octopus salad is perhaps the most ubiquitous way of preparing the seafood. Boiled with aromatics and a drizzle of olive oil, the octopus is then chopped and tossed with olive oil, lemon juice, herbs, capers, and sometimes cooked potatoes. Grano suggests pairing it with a lemony, not-too-salty feta or fresh goat cheese for a vibrant twist on a traditional ni\u00e7oise salad.<\/p>\n

Recommended Pairings <\/em>
\nHidden Springs Creamery Farmstead Feta<\/strong> + octopus salad<\/em>
\nVermont Creamery Crumbled Goat Cheese<\/strong><\/a> + octopus salad<\/em>
\n<\/strong><\/p>\n

Red Wine-Braised Octopus<\/h2>\n

Italians describe the octopus in this rustic preparation as affogato<\/em>, or drowned, in red wine. The result is a rich, complex, and deeply flavored dish. Luxembourg-based private chef Leonardo De Paoli recommends topping the braised octopus with shavings of Ubriacone, a cheese that is similarly bathed in vino. \u201cThe cheese is the median between the wine and the fish, mellowing out the complexity of the sauce,\u201d De Paoli says. Grano offers an alternative route: Dust the tentacles with a fruity blue such as Fourme d\u2019Ambert, breadcrumbs, and parsley, then finish in the oven like a gratin to crisp it all up<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Moro Formaggi Ubriacone<\/strong> + red wine-braised octopus<\/em>
\nFourme d\u2019Ambert PDO<\/strong><\/a> + red wine-braised octopus<\/em><\/p>\n

Grilled Octopus<\/h2>\n

Grilling octopus after boiling imparts an intense, smoky flavor and a firm texture. Transport yourself to Mykonos and pair it with warm halloumi, tomatoes, fresh oregano, and olives. Soft and creamy burrata also works well to balance the seafood\u2019s meaty char.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Sapori dell\u2019Antica Murgia Burrata<\/strong> + grilled octopus<\/em>
\nA.P. Polycarpou and Sons Farm Halloumi<\/strong> + grilled octopus<\/em><\/p>\n

Photography by Torresigner\/iStockphoto.com<\/em><\/p>\n

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

Cheese is an unexpected match for this meaty mollusk.<\/p>\n","protected":false},"author":95,"featured_media":33986,"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":[1994,3238,2344,3244,3242,638,3240,2984,3003,3239,3243,3603,3241,3245],"coauthors":[579],"class_list":["post-33985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-burrata","tag-cheese-and-octopus","tag-cheese-pairings","tag-farmstead-feta","tag-fourme-dambert","tag-goat-cheese","tag-grilled-octopus","tag-halloumi","tag-octopus","tag-octopus-affogato","tag-octopus-salad","tag-seafood-and-cheese","tag-ubriacone","tag-vermont-creamery-crumbled-goat-cheese"],"acf":[],"yoast_head":"\nHow to Pair Cheese and 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