{"id":34334,"date":"2018-06-01T07:45:37","date_gmt":"2018-06-01T11:45:37","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=34334"},"modified":"2020-11-04T15:48:41","modified_gmt":"2020-11-04T20:48:41","slug":"great-28-pairings-cheese-rye","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-rye\/","title":{"rendered":"Great 28: Cheese + Rye"},"content":{"rendered":"

R<\/span>ye is everything I love in an ancient grain\u2014and the uses are many,\u201d says Matt Jennings, Boston-based chef and author of the cookbook Homegrown: Cooking from My New England Roots<\/em> (Artisan, 2017). Once considered a weed by the ancient Greeks, the tall cereal grass was already a staple in Europe when Dutch immigrants brought its seeds to America in the 1800s. Rye\u2019s ability to thrive in floods, droughts, and poor soil conditions suited it to New England\u2019s cold, wet climate, and the \u201cpoverty grain,\u201d so-called for its heartiness, quickly contributed to a burgeoning local grains economy.<\/p>\n

Although the Northeast eventually lost its claim as America\u2019s breadbasket, bakers and chefs like Jennings are working with local farmers and millers to help rye and other heritage grains stage a comeback. And from afar, Nordic cuisine champions like Noma\u2019s Rene Redzepi and Claus Meyer are boosting their efforts. \u201c[These chefs] are all having a positive impact in making one of the Northeast\u2019s under-appreciated crops take center stage on our plates,\u201d explains Amber Lambke, co-founder of Maine Grains, a gristmill in Skowhegan, Maine, that stone-grinds local, organic grains.<\/p>\n

We\u2019re already pairing wheat with cheese\u2014so why not rye? Not to be confused with the caraway that scents deli marble slices, rye\u2019s flavor is rich, malty, nutty, and slightly milky. The dark grain is also high in fiber and antioxidants. So whether you simmer its berries whole, fold the flour into your next bread or pasta-making venture, or have it as a nightcap, give rye a try. \u201cMost would equate rye with a great sidekick, but I\u2019d call it a star,\u201d says Jennings.  <\/p>\n

Kn\u00e4ckebr\u00f6d<\/h2>\n

According to Johanna Kindvall, author of cookbook Sm\u00f6rg\u00e5sbord: The Art of Swedish Breads and Savory Treats<\/em> (Ten Speed Press, 2017), Swedish kn\u00e4ckebr\u00f6d<\/em>, or crispbread, is traditionally rolled out and baked into large rounds and enjoyed open-faced with an array of toppings as a light meal or late-night snack. With its tangy rye flavor and satisfying crispness, kn\u00e4ckebr\u00f6d is the perfect vehicle for both soft, mild cheeses and hard, nutty wedges alike. Kindvall is partial to the country\u2019s beloved V\u00e4sterbottensost\u2014its subtle caramel-tinged, meaty sweetness counters rye\u2019s tang. (Add a cooling dill pickle to round out the combo.) A bright, rich, and \u00fcber-buttery fresh robiola is luxurious layered onto kn\u00e4ckebr\u00f6d with smoked salmon. <\/p>\n

Recommended Pairings <\/em>
\n<\/em>Norrmejerier V\u00e4sterbottensost <\/strong>+ Olof Viktors Crispbread<\/em>
\nNonno Nanni Fresh Robiola <\/strong>+ Siljans Crispbread<\/em><\/p>\n

Rye Pasta<\/h2>\n

Homemade (just sub half of the flour for rye) or store-bought, rye pasta makes for a flavorful twist on the classic carb-and-cheese pairing. Steve Gonzales, chef and co-founder of Brooklyn-based Sfoglini Pasta, likes to keep it simple. A grating of sweet, nutty Parmigiano Reggiano would suffice, he says; we\u2019d spring for an aged sheep\u2019s milk cheese like Pecorino Toscano\u2014its peppery and sweet, fruity notes at once play to and round out rye\u2019s slight bitter-ness, while elevating its grassy undertones. For those with more daring tastebuds, Gonzales proposes goat cheese. Dense, creamy, and dusted with sweet paprika, Capriole\u2019s Piper\u2019s Pyramide has a bright, sweet tang and a savory hit of spice\u2014a perfect foil to the pasta\u2019s earthiness. <\/p>\n

Recommended Pairings
\n<\/strong><\/em>Pecorino Toscano PDO<\/strong><\/a> + homemade rye pasta<\/em>
\nCapriole Goat Cheese Piper\u2019s Pyramide<\/strong><\/a> + Sfoglini Pasta Rye Trumpets<\/em><\/p>\n

Rye Whiskey<\/h2>\n

Long before the rise of Kentucky bourbon or the popularity of vodka (thanks, James Bond), rye whiskey was America\u2019s drink of choice\u2014George Washington even distilled it at his Mount Vernon estate. Lighter, spicier, and fruitier than bourbon, rye pairs well with nutty, aged cheeses like Beemster X-O\u2014the cheese\u2019s crunchy crystals stand up to rye\u2019s peppery bite, while its butterscotch and grassy notes amplify those of a whiskey like Hudson Manhattan Rye. Match Beehive Cheese Company\u2019s Fully Loaded\u2014an Irish-style cheddar infused with High West\u2019s Double Rye!\u2014with the whiskey itself. The creaminess of the cheese mellows out any prickly rye notes and its buttery sweetness jives with rye\u2019s natural fruitiness.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Beemster X-O<\/strong><\/a> + Hudson Manhattan Rye<\/em>
\nBeehive Cheese Company Fully Loaded<\/strong> + High West Double Rye!<\/em><\/p>\n

Photo Credit: karissaa\/shutterstock.com<\/em><\/p>\n

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

Anyone for some aged gouda and a rye Manhattan?<\/p>\n","protected":false},"author":94,"featured_media":34336,"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":[3670,3220,3668,3676,3675,3674,3673,3671,3672,3667,3669],"coauthors":[1452],"class_list":["post-34334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-beehive-cheese-fully-loaded","tag-beemster-xo","tag-cheese-and-rye","tag-cheese-and-whiskey","tag-johanna-kindvall","tag-knackebrod","tag-matt-jennings","tag-pecorino-toscano","tag-pipers-pyramide","tag-rye","tag-rye-pasta"],"acf":[],"yoast_head":"\nHow to Pair Cheese and Rye<\/title>\n<meta name=\"description\" content=\"Anyone for some aged gouda and a rye 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