{"id":36667,"date":"2019-05-06T07:45:45","date_gmt":"2019-05-06T11:45:45","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36667"},"modified":"2019-05-02T12:52:16","modified_gmt":"2019-05-02T16:52:16","slug":"cheese-pairings-mole","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-pairings-mole\/","title":{"rendered":"Cheese Pairings: Mole"},"content":{"rendered":"

B<\/span>efore watching Enrique Olvera\u2019s episode of <\/span>Chef\u2019s Table<\/span><\/i>, <\/span>you may have thought of <\/span>mole<\/span>\u2014<\/span>if you thought of <\/span>it<\/span> at all<\/span>\u2014<\/span>as \u201cthat<\/span> <\/span>chocolaty<\/span> enchilada sauce<\/span>.<\/span>\u201d N<\/span>ow, thanks to <\/span>its growing presence in the <\/span>media<\/span>, plus <\/span>restaurants like <\/span>Pujol<\/span> in Mexico City<\/a>, Guelag<\/span>ue<\/span>tza in L<\/span>os <\/span>A<\/span>ngeles<\/span>, and Casa Enrique in New York City,<\/span> even if you don\u2019t know <\/span>exactly<\/span><\/i> <\/span><\/i>what mole is, you probably know that it exists<\/span>\u2014<\/span>and <\/span>that it\u2019s<\/span> <\/span>delicious<\/span>. <\/span> <\/span><\/p>\n

The traditional<\/span> Mexican sauce varies <\/span>regionally<\/span>, but<\/span> it\u2019s<\/span> usually<\/span> made from <\/span>a<\/span> <\/span>combination of nut<\/span>s<\/span>, fruit<\/span>s<\/span>, <\/span>chil<\/span>es<\/span>, and spices<\/span>. <\/span>Puebla and Oaxaca<\/span> both claim <\/span>the original<\/span>s<\/span>: <\/span>Puebla offers the classic <\/span>mole poblano<\/span><\/i>, while <\/span>Oaxaca<\/span> is<\/span> \u201cland of the seven moles<\/span>\u201d: <\/span>negro<\/span><\/i>, <\/span><\/i>rojo<\/span><\/i>, <\/span><\/i>amarillo<\/span><\/i>, <\/span><\/i>verde<\/span><\/i>, <\/span><\/i>chichilo<\/span><\/i>, <\/span><\/i>coloradito<\/span><\/i>, and\u202f <\/span>mancha<\/span><\/i> <\/span><\/i>manteles<\/span><\/i>. <\/span><\/i>In<\/span> the US you can buy good versions of<\/span> <\/span>the moles below\u2014<\/span>rojo<\/span>, <\/span>negro<\/span>, and <\/span>c<\/span>oloradito<\/span>\u2014from <\/span>Guelaguetza<\/span>\u2019s<\/span> online store<\/a><\/span>. <\/span>Or, if you\u2019re feeling ambitious, make your own.<\/span> <\/span><\/p>\n

But<\/span> <\/span>back to the<\/span> cheese spread. <\/span>While <\/span>mole may <\/span>not be the most typical accompaniment<\/span>,<\/span> <\/span>it <\/span>is<\/span><\/i> <\/span>made <\/span>up <\/span>of <\/span>ingredients <\/span>that pair well<\/span> with cheese: <\/span>nuts and fruits. <\/span>Don\u2019t worry about making it an exact science<\/span>\u2014it\u2019s all based on play and preference, which makes it infinitely more fun. <\/span> <\/span><\/p>\n

Mole Negro<\/span><\/b><\/h3>\n

B<\/span>lack moles often contain chocolate, and always contain<\/span> black <\/span>chilhuacle<\/span> <\/span>chiles<\/span>. Because they only grow in Oaxaca, the<\/span> <\/span>chil<\/span>es<\/span> can be hard to find<\/span>, but may be available at specialty Mexican markets<\/span>. <\/span>(<\/span>If you can\u2019t find them, try Spice Trekkers online.<\/span>)<\/span> The sweet, rich<\/span>, aromatic<\/span> flavors of <\/span>mole negro<\/span> make it<\/span> easy to pair<\/span>.<\/span> <\/span>A<\/span>nything with a bit of Alpine sweetness becomes <\/span>delightfully<\/span> dessert<\/span>–<\/span>like<\/span> <\/span>with black mole<\/span>, while t<\/span>he<\/span> tobacco notes imparted by the <\/span>c<\/span>hilhuacle<\/span> <\/span>chiles<\/span> <\/span>layers nicely<\/span> <\/span>with meatier, more <\/span>mushroomy<\/span> cheeses<\/span>, like<\/span> mild washed rinds. <\/span> <\/span><\/p>\n

Milton Creamery <\/span><\/b>Prairie <\/span><\/b>B<\/span><\/b>reeze<\/span><\/b> + mole negro<\/span><\/i> <\/span>
\nCascadia Creamery <\/span><\/b>Sawtooth<\/span><\/b><\/a> + mole negro <\/span><\/i> <\/span><\/p>\n

Mole Rojo<\/span><\/h3>\n

If mole negro is winter, then<\/span> this<\/span> <\/span>earthy, bright mole<\/span> is autumn<\/span>; i<\/span>t doesn\u2019t hold the same gravitas, but<\/span> it\u2019s<\/span> more versatile and easygoing than its darker cousin. <\/span>Like mole negro, i<\/span>t <\/span>requires its own pepper: <\/span>the <\/span>c<\/span>hilhuacle<\/span> <\/span>rojo<\/span> <\/span>chile<\/span>, which is has a faint hint of anise. <\/span>R<\/span>ed mole <\/span>isn\u2019t quite as<\/span> easy to pair with cheese, but <\/span>it goes <\/span>nicely with most flavorful-<\/span>yet<\/span>-balanced <\/span>wheels.<\/span> Don\u2019t be afraid <\/span>to pair<\/span> it with something a bit <\/span>gamy<\/span>\u2014the bright, almost flirty piquancy <\/span>plays well with it<\/span>.  <\/span> <\/span><\/p>\n

Caseficio <\/span><\/b>Quattro <\/span><\/b>Portoni<\/span><\/b> <\/span><\/b>Quadrello<\/span><\/b> di <\/span><\/b>Bufal<\/span><\/b>a<\/span><\/b> + mole <\/span><\/i>rojo<\/span><\/i> <\/span>
\nJasper Hill <\/span><\/b>Farm <\/span><\/b>Bayley<\/span><\/b> Hazen Blue<\/span><\/b><\/a> + mole <\/span><\/i>rojo<\/span><\/i> <\/span> <\/span><\/p>\n

\"Bayley

Pair Jasper Hill Farm Bayley Hazen Blue with mole rojo.  <\/p><\/div>\n

Mole Coloradito<\/span><\/b><\/h3>\n

Translating to \u201ca shade of red\u201d or \u201con the naughty side,\u201d <\/span>c<\/span>oloradito<\/span> is <\/span>similar to <\/span>red mole<\/span>,<\/span> but<\/span> with <\/span>added<\/span> plantains, <\/span>which<\/span> <\/span>thicken<\/span> and sweeten<\/span> the sauce. Lean in to its fruity, <\/span>toasty, herbaceous, <\/span>spiced character and it will take you delightful places. With younger goat\u2019s milk cheeses, it <\/span>b<\/span>ecomes<\/span> <\/span>reminiscent of a lemon plucked <\/span>straight <\/span>from the tree<\/span>. With <\/span>brothy<\/span>, <\/span>vivacious <\/span>L\u2019Etivaz<\/span>, all the wild berry notes of the cheese <\/span>come<\/span> <\/span>straight into the limelight. While <\/span>c<\/span>oloradito<\/span> <\/span>might be<\/span> the hardest <\/span>of the three <\/span>to pair, <\/span>it\u2019s the<\/span> most fun when <\/span>you<\/span> <\/span>g<\/span>e<\/span>t it right. <\/span> <\/span><\/p>\n

Westfield <\/span><\/b>Farm <\/span><\/b>Capri<\/span><\/b> + mole <\/span><\/i>coloradito<\/span><\/i> <\/span><\/i> <\/span>
\nL\u2019<\/span><\/b>Etivaz<\/span><\/b> <\/span>AOP<\/span><\/b> <\/span><\/i><\/b>+ mole <\/span><\/i>coloradito<\/span><\/i> <\/span><\/i> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Mole’s ingredients (nuts and fruit) make it a delicious cheese pairing, plus it’s always fun to experiment!<\/p>\n","protected":false},"author":99,"featured_media":36669,"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":[4091,11808,1840,11809,11812,3462,935,1413,11810,4106,11811,4092],"coauthors":[9537],"class_list":["post-36667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cascadia-creamery","tag-guelaguetza","tag-milton-creamery","tag-mole","tag-negro-mole","tag-oaxaca","tag-pairings","tag-prairie-breeze","tag-puebla","tag-quadrello-di-bufala","tag-rojo-mole","tag-sawtooth"],"acf":[],"yoast_head":"\nCheese Pairings: Mole - culture: the word on cheese<\/title>\n<meta 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