{"id":36128,"date":"2019-01-28T07:45:44","date_gmt":"2019-01-28T12:45:44","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36128"},"modified":"2021-05-03T15:55:34","modified_gmt":"2021-05-03T19:55:34","slug":"the-best-savory-accompaniments-of-the-year","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-best-savory-accompaniments-of-the-year\/","title":{"rendered":"The Best Savory Accompaniments of 2019"},"content":{"rendered":"

Round out your award-winning cheese plate with these showstopping savory accompaniments. <\/h3>\n

Quince & Apple Pear <\/b>Mostarda<\/b><\/a> <\/span><\/h3>\n

As far as we know, Quince & Apple is the only American company with the chutzpah to concoct this traditional Italian condiment. It\u2019s no joke; aside from apples, pears, lemon, and fermented yellow mustard seeds, the recipe calls for mustard oil\u2014so cooking it requires a literal gas mask. But the result is unparalleled. \u201cTo me, it\u2019s perfect,\u201d says Gordon Edgar<\/a>, cheese buyer at Rainbow Grocery in San Francisco. \u201cIt\u2019s such an amazing blend of sweet, spicy, and hot\u2014it goes with almost anything I can think of.\u201d To get acquainted, dollop it on a cave-aged cheddar and prepare to have your sinuses cleared\u2014and your mind blown.<\/p>\n

Mitica<\/b> <\/b>Marcona<\/b> Almonds with Skins <\/b><\/a> <\/span><\/h3>\n

Spain\u2019s famed native almond is traditionally skinned before being fried. In this Valencian version, the nuts get to keep their deep mahogany-brown exteriors, which helps the kernels soak up a bit more of the olive oil they\u2019re fried in. The sea-salt-sprinkled final result is a ridiculously addictive snack with nut-buttery flavors that mirror those of aged sheep\u2019s milk cheeses like Zamorano<\/a> or Roncal. <\/p>\n

Cask Force <\/b>Noble Bee Honey<\/b><\/a> <\/span><\/h3>\n

When Boston-based Blackbird Doughnuts sought a honey to glaze a parmesan-sprinkled doughnut, they turned to this barrel-aged blend. It\u2019s not hard to see why: The wildflower honey, produced in Massachusetts, spends several months sitting in casks formerly used to age French dessert wine Sauternes. Made with grapes colonized by a mold known as \u201cnoble rot,\u201d the wine\u2019s unmistakable layer of almost cheese-like funk is echoed in the honey. Floral and just a bit oaky at the finish, the sweet stuff is swoon-worthy atop that yeasted doughnut sprinkled with parm\u2014but it\u2019s also complex enough to pair with funkier cheeses like blues and bries.  <\/p>\n

Olympia Provisions Pork Liver Mousse<\/b><\/a> <\/span><\/h3>\n

When you think \u201cp\u00e2t\u00e9,\u201d poultry likely comes to mind. For a new spin on tradition, turn to Olympia Provisions Pork Liver Mousse. Made with a combination of its namesake offal and lard, the sweet and spicy mousse is seasoned with port wine, coriander, and red and black peppers. Light, fluffy, and spreadable, the mousse is capped with a layer of luxurious rendered pork fat. We love it on a baguette sandwich with stone-ground mustard and Alpine-style cheese. <\/p>\n

1732 Meats Lamb Prosciutto<\/b> <\/span><\/a><\/h3>\n

Is there anything more epic than bone-in prosciutto? Well, maybe bone-in lamb <\/i>prosciutto. This statement piece from Pennsylvania-based 1732 Meats is cured for nearly a year, resulting in an immensely deep flavor that goes gangbusters with umami-laden aged cheeses like Grana Padano and\u2014if you\u2019re looking to layer the lamb flavor\u2014sheep\u2019s milk Paski Sir.<\/p>\n

Photographed by Mark Ferri<\/em><\/p>\n

Styled by Leslie Orlandini<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

A round up of the best accoutrements to take your cheese plate to the next level.<\/p>\n","protected":false},"author":4,"featured_media":36129,"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":[345],"tags":[8261,7726,7832,8254,8263,8259,943,2450,6536,3519,8262,8253,8258,8260,8256,8252,8257,955,8251,8250,8255],"coauthors":[70,290],"class_list":["post-36128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate","tag-1732-meats","tag-accompaniments","tag-accoutrements","tag-almonds","tag-bone-in-proscuitto","tag-cask-force","tag-cheese-plate","tag-cheese-platter","tag-entertaining","tag-honey","tag-lamb-prosciutto","tag-mitica-marcona","tag-mousse","tag-noble-bee-honey","tag-olympia-provisions","tag-pear-mostarda","tag-pork-liver","tag-prosciutto","tag-quince-and-apple","tag-savory","tag-skins"],"acf":[],"yoast_head":"\nBest 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