{"id":34337,"date":"2018-06-05T07:45:11","date_gmt":"2018-06-05T11:45:11","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=34337"},"modified":"2020-11-04T15:47:48","modified_gmt":"2020-11-04T20:47:48","slug":"great-28-pairings-cheese-marshmallows","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-marshmallows\/","title":{"rendered":"Great 28: Cheese + Marshmallows"},"content":{"rendered":"

T<\/span>o most, marshmallows conjure memories of roasting slightly stale sugary pillows over a campfire, often until they accidentally ignite (cueing the search for a friend who appreciates a good char). While mass-produced versions of this confection have widespread nostalgic charm, its origins are perhaps less familiar: The \u201cmarsh mallow\u201d originally referred to a flowering perennial plant, Althaea officinalis<\/em>. Egyptians were the first to boil its roots with sugar to make medicinal treats that soothed the mouth and throat. Continuing the practice, the French made the roots so delicious that the health benefits were forgotten; eventually they subbed in gelatin for the plant to make pure candy. Americans then mechanized the process, putting the puffs in the hands of the public.<\/p>\n

Today, artisan marshmallow-makers are again crafting the classic by hand, creating varieties that your 10-year-old self couldn\u2019t have dreamed of. Read on for new ways to enjoy an old friend\u2014sans flames.<\/p>\n

Boozy Marshmallows<\/h2>\n

To bring a bit of sweetness to cheese-and-cocktail hour, add besotted marshmallows from Florida-based Viv\u00e9ltre Gourmet Confections. For a burly date, invite Viv\u00e9ltre\u2019s Bacon Bourbon Sutra onto your plate. The Maker\u2019s Mark\u2013infused marshmallow is speckled with candied bacon, which adds both savory notes and crunch to the fluffy-sweet morsels. The company\u2019s vice president, Taryn Hendler, complements this rugged meat candy with a \u201cstronger, obnoxious, smelly\u201d blue, like mixed-milk Spanish Valde\u00f3n. Interested in a guest with a little more glitz? The delicate, brunchy profile of Viv\u00e9ltre\u2019s French Riviera starts with fresh strawberry water and champagne. Hendler recommends noshing on this fruity treat alongside \u201csomething smoother, softer,\u201d such as a custardy ricotta.<\/p>\n

Recommended Pairings <\/em>
\n<\/em>La Caseria Valde\u00f3n<\/strong><\/a> + Viv\u00e9ltre Bacon Bourbon Sutra marshmallows<\/em>
\nCaputo Brothers Creamery Ricotta<\/strong><\/a> + Viv\u00e9ltre French Riviera marshmallows<\/em><\/p>\n

Caramel Marshmallows<\/h2>\n

The swirl of slow-cooked sugar and cream adds a buttery burst and gentle chew to a classic marshmallow. Toasted Mallow in Gilbert, Ariz., bumps up the aromatics in their salted caramel flavor by adding caramel extract to the marshmallow base, then rippling that with more caramel. Boston-based pastry chef and Whole Foods cheesemonger Noa Katzelnik matches its sweetness with Uniekaas Reserve gouda. She likens the pair to a handful of trail mix: \u201cYou\u2019re getting those different textures in your mouth\u2014a candy [element] that becomes soft as soon as you bite into it, the crunchy nuttiness of the gouda, and the chewiness of the caramel.\u201d For an unexpected take on a s\u2019more, Katzelnik marries Viv\u00e9ltre\u2019s Salted Caramel Blondie with a smoked English cheddar. The cheese\u2019s smokiness and crunchy crystallization mirror the mallow\u2019s burnt sugar and sea salt, all against a downy backdrop that yields a multilayered mouthfeel.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Uniekaas Reserve<\/strong><\/a> + Toasted Mallow Salted Caramel marshmallows<\/em>
\nAshley Chase Estate Mature Smoked Seaside Cheddar<\/strong> + Viv\u00e9ltre Salted Caramel Blondie marshmallows<\/em><\/p>\n

Nutty Chocolate Marshmallows<\/h2>\n

If you prefer your mallow with some snap and crunch, try one dipped in chocolate and dunked in nuts. We love the macadamia and dark chocolate\u2013covered version from Utah-based Madyson\u2019s Marshmallows alongside a funky washed rind. \u201cMacadamias are a bit more subdued than other nuts, more meaty, and the dark chocolate has a slight bitterness,\u201d Katzelnik says.\u201cBoth go well with the very creamy, melty, rich, milky Secret de Scey.\u201d<\/p>\n

Toasted Mallow\u2019s Rocky Road features walnuts throughout and a topping of milk chocolate sprinkled with a few more nuts. Katzelnik suggests indulging in it with a hunk of espresso- and lavender-rubbed Barely Buzzed; the milk chocolate complements the floral aspects of this American original, which in turn mimics the nuttiness of the walnuts.<\/p>\n

Recommended Pairings<\/em>
\n<\/em>Jean Perrin Secret de Scey <\/strong>+ Madyson\u2019s Marshmallows Macadamia Nut Chocolate Dipped marshmallows
\n<\/em>Beehive Cheese Company Barely Buzzed<\/a> <\/strong>+ Toasted Mallow Rocky Road marshmallows
\n<\/em><\/p>\n

Photo Credit: bartoshd\/iStockphoto.com<\/em><\/p>\n

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

Marshmallows are making an artisan comeback. Here’s how to pair them with cheese.<\/p>\n","protected":false},"author":82,"featured_media":34338,"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":[3224,3682,3678,3679,3684,3677,1612,3685,3683,1604,3680,3681],"coauthors":[906],"class_list":["post-34337","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-beehive-cheese-barely-buzzed","tag-caramel-marshmallows","tag-cheese-and-marshmallows","tag-fancy-marshmallows","tag-madysons-marshmallows","tag-marshmallows","tag-ricotta","tag-salted-caramel-marshmallows","tag-secret-de-scey","tag-uniekaas-reserve","tag-valdeon","tag-viveltre-marshmallows"],"acf":[],"yoast_head":"\nHow to Pair Cheese and Marshmallows<\/title>\n<meta name=\"description\" content=\"Marshmallows are making an artisan comeback. 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