{"id":36611,"date":"2019-04-10T07:45:19","date_gmt":"2019-04-10T11:45:19","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36611"},"modified":"2019-07-10T12:33:51","modified_gmt":"2019-07-10T16:33:51","slug":"teleme-drink-pairings","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/teleme-drink-pairings\/","title":{"rendered":"Teleme Drink Pairings"},"content":{"rendered":"

T<\/span>he cheese beckoned from across the room, <\/span>languorously<\/span> melting underneath <\/span>a<\/span> <\/span>pale beige<\/span> rind. The only thing that stopped it from running across the counter were the glass walls of the Pyrex container the <\/span>cheesemonger<\/span> had put it in. He saw me eyeing it and scooped a taste onto a plastic spoon. \u201cIt\u2019s <\/span>teleme<\/span><\/a>, a California treasure,\u201d he explained, adding that <\/span>it was a special delivery, and once this block was gone, I\u2019d likely not see it again. <\/span> <\/span><\/p>\n

 <\/span>That was years ago, and the memory still sticks in my head<\/span>\u2014<\/span>one lick of that cheese<\/span>,<\/span> and I was hooked. Smooth as satin with a sweet, creamy flavor that defied its slightly funky, earthy smell, it was a hedonist\u2019s delight. I took <\/span>home <\/span>a few scoops that night and opened up a bottle of Meursault\u2014a white wine that also combines fruity flavor <\/span>with <\/span>slight funk in a creamy, rich texture. It was one of the best cheese-and-wine pairings of my life, the sort that I\u2019m forever chasing and rarely achieve.  <\/span> <\/span><\/p>\n

 <\/span>Unfortunately<\/span>,<\/span> the <\/span>cheesemonger<\/span> was right: <\/span>Teleme<\/span> is <\/span>a <\/span>rarity on the East Coast. You can find one brand on Amazon, but it\u2019s not the satin-textured sort. You\u2019re looking for Franklin\u2019s<\/span> <\/span>Teleme<\/span>, made by Franklin Peluso<\/span> at the Mid Coast Cheese Company<\/a><\/span>;<\/span> His <\/span>family has been making the cheese since 1927. When <\/span>my search for a local source came up empty this past<\/span> fall, I called <\/span>Mr. Peluso<\/span> <\/span>to see if he\u2019d sell me some. He\u2019s not set up for direct sales, but he gave me some insight on how the cheese came to be\u2014and what to do with it once I finally scored some. <\/span> <\/span><\/p>\n

 <\/span>The cheese I had<\/span> that day<\/span>, he explained, was the modern-day version, different from the one <\/span>that was <\/span>popular on the West Coast in the <\/span>early <\/span>1920s. That cheese, he said, had been modeled after a Greek cheese, and was firmer. When his <\/span>grandparents <\/span>started making it<\/span>,<\/span> they<\/span> tweaked the recipe, <\/span>making it <\/span>softer <\/span>to <\/span>appeal to the Italians who<\/span> had<\/span> <\/span>settled in<\/span> San Francisco. <\/span>For many years, <\/span>they <\/span>made <\/span>the cheese<\/span> in 10-pound squares and <\/span>sold <\/span>them to delis<\/span>. Now<\/span>,<\/span> <\/span>since <\/span>there are fewer Italian delis,<\/span> <\/span>Peluso<\/span> has <\/span>made the <\/span>squares smaller<\/span>. He also<\/span> <\/span>dust<\/span>s them<\/span> with rice flour to form a tender crust<\/span> and has<\/span> <\/span>developed<\/span> a <\/span>second <\/span>washed-rind version, stronger in scent although still mild <\/span>in flavor<\/span>.<\/span> <\/span><\/p>\n

 <\/span>Peluso makes the cheese year-round, but winter is <\/span>his<\/span> high season, when people buy <\/span>teleme<\/span> to <\/span>gild<\/span> their polenta<\/a><\/span>,<\/span> pasta, <\/span>and<\/span> pizza<\/a>. <\/span>It\u2019s<\/span> as much for the taste as it <\/span>is <\/span>the special texture<\/span>: <\/span>a <\/span>silky-smooth paste <\/span>that rivals that of triple<\/a><\/span> <\/span>cream<\/span>s.<\/span> <\/span>(In <\/span>t<\/span>eleme, though, that texture <\/span>comes from the <\/span>make <\/span>process rather than <\/span>t<\/span>he <\/span>added <\/span>fat.<\/span>)<\/span> <\/span><\/p>\n

 <\/span>As for <\/span>Peluso<\/span>, he likes it straight up, slathered on a chunk of crusty bread with a glass of <\/span>pinot noir<\/span>. But, digging deeper, he revealed a world of choices for how to enjoy your <\/span>teleme<\/span>, w<\/span>hich got me started on an exploration that <\/span>goes far beyond my <\/span>original <\/span>pairing <\/span>of Meursault<\/span>.<\/span> <\/span>Here are a few delicious matches<\/span>\u2014many of them a lot more affordable to boot.<\/span> <\/span><\/p>\n

\"\"<\/h3>\n

Breakfast<\/span><\/b> <\/span><\/h3>\n

Spread <\/span>teleme<\/span> on toast, Peluso says, and then drizzle it with olive oil and <\/span>season with a grind or two of black pepper. \u201cI got the idea from a guy whose family owned a deli in San Francisco back in the 1920s,\u201d he <\/span>says<\/span>. \u201cTea might be a better accompaniment, but I like <\/span>coffee<\/span><\/b>.\u201d <\/span>I agree\u2014make it b<\/span>lack and strong to cut through the creamy richness of the cheese and <\/span>help it <\/span>stand up to the spice<\/span> of the pepper<\/span>.<\/span> <\/span><\/p>\n

Lunch<\/span><\/b> <\/span><\/h3>\n

Peluso suggests <\/span>tossing cooked pasta<\/span> with cubes of <\/span>teleme<\/span> before adding <\/span>tomato<\/span> sauce. \u201cIt gives it a much creamier texture,\u201d he says, not to mention the heft to absorb a lunchtime glass of red. Go all-out Italian with a Chianti like <\/span>La <\/span><\/b>Lastra<\/span><\/b> Chianti <\/span><\/b>Colli<\/span><\/b> <\/span><\/b>Senesi<\/span><\/b>, <\/span><\/b>or, if you\u2019re teetotalling, <\/span>substitute <\/span>Italy\u2019s <\/span>tart, r<\/span>uby-hued <\/span>SanBitter<\/span><\/b> soda.<\/span> <\/span><\/p>\n

When Chad <\/span>Shaner<\/span> opened <\/span>Freek\u2019s<\/span> Mill<\/span> <\/span>restaurant <\/span>in Brooklyn, N<\/span>.<\/span>Y<\/span>.,<\/span> in 2016, he drew <\/span>fans\u2014m<\/span>yself<\/span> <\/span>included<\/span>\u2014<\/span>with a pumpernickel toast <\/span>topped with <\/span>teleme<\/span> and radishes<\/span>. <\/span>It\u2019s easy to recreate at home, and especially palate-whetting with a<\/span> crisp, herbal gin; <\/span>Hendrick\u2019s,<\/span><\/b> with its cucumber freshness, works <\/span>particularly<\/span> well.<\/span> <\/span><\/p>\n

Dinner<\/span><\/b> <\/span><\/h3>\n

While <\/span>teleme<\/span> holds its own on a cheese plate, it<\/span>\u2019s also magical <\/span>in <\/span>simple weeknight <\/span>meals like burgers<\/span>, or the <\/span>teleme<\/span>-topped <\/span>p<\/span>ortobello mushroom sandwich in <\/span>Nancy Silverton<\/span><\/i>\u2019s Sandwich Book<\/span><\/i> (<\/span>Knopf<\/span>, 2002)<\/span>. Beer works well here, as long as it isn\u2019t too dark or bitter; try a pilsner<\/span>,<\/span> like <\/span>Trumer<\/span><\/b> <\/span><\/b>Pils<\/span><\/b>,<\/span><\/b> brewed in San Francisco. <\/span> <\/span><\/p>\n

\"\"<\/h3>\n

Dessert<\/span><\/b> <\/span><\/h3>\n

Soft, milky cheeses go spectacularly well with soft, sweet dessert wines<\/span>\u2014especially if they have a little sparkle. <\/span>Vietti<\/span><\/b> <\/span><\/b>Cascinetta<\/span><\/b> <\/span><\/b>Moscato <\/span><\/b>d\u2019Asti<\/span><\/b>,<\/span><\/b> a<\/span> muscat wine from northern Italy, <\/span>has a light touch with <\/span>gentle, peachy-scented bubbles <\/span>to clean<\/span> the palate after each bite. <\/span> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Teleme, a funky, creamy cheese hailing from the West Coast, finds its perfect beverage pairings with coffee, wine, gin, and more. <\/p>\n","protected":false},"author":99,"featured_media":36612,"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":[2629,4344,2320,3309,11373,11131,11376,11375,11374,11372,5264,11377,11129,11378,11379],"coauthors":[141],"class_list":["post-36611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-california-cheese","tag-cheese-and-wine","tag-cheese-pairing","tag-coffee","tag-drink-pairing","tag-franklin-peluso","tag-gin","tag-hendricks","tag-la-lastra","tag-mid-coast-cheese-comapny","tag-northern-california","tag-sanbitter","tag-teleme","tag-trumer-pils","tag-vietti"],"acf":[],"yoast_head":"\nAn Iconic Californian Cheese Finds Its Perfect Match<\/title>\n<meta name=\"description\" content=\"Teleme, a funky, creamy cheese hailing from the West Coast, finds its perfect beverage pairings with coffee, wine, gin, and more.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/teleme-drink-pairings\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Teleme Drink Pairings\" \/>\n<meta property=\"og:description\" content=\"Teleme, a funky, creamy cheese hailing from the West Coast, finds its perfect beverage pairings with coffee, wine, gin, and more.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/teleme-drink-pairings\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2019-04-10T11:45:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-07-10T16:33:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/04\/Spring2019_DrinksWithCheese_Teleme.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tara Q. 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