{"id":36759,"date":"2019-05-14T10:09:57","date_gmt":"2019-05-14T14:09:57","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36759"},"modified":"2019-05-14T10:09:57","modified_gmt":"2019-05-14T14:09:57","slug":"cheese-kombucha-unexpected-yet-delicious","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-kombucha-unexpected-yet-delicious\/","title":{"rendered":"Cheese + Kombucha = Unexpected, Yet Delicious"},"content":{"rendered":"

L<\/span>ike many<\/span> of its<\/span> fermented cousins, <\/span>kombucha\u2019s<\/span> origin story is shrouded in the mystery and intrigue of longevity elixirs. Nea<\/span>rly 2,000 years ago in China, the fermented tea<\/span> was dubbed \u201cThe Tea of Immortality\u201d due to its energizing properties. Linked to the successes of Genghis Khan\u2019s armies and the battle-ready Ja<\/span>panese Samurais who carried it<\/span> in travel flasks and wine sheaths, a buzz over <\/span>kombucha\u2019s<\/span> health benefits likely first traveled down the Silk Road to Europe and beyond.<\/span> <\/span><\/p>\n

In the United States, <\/span>kombucha\u2019s<\/span> popularity is not only associated with probiotic and gut health trends; it\u2019s also a tart and effervescent alternative to beer, cider, and wine. During fermentation, <\/span>kombucha\u2019s<\/span> microbes produce a low amount of alcohol (usually less than two percent ABV), making it an ideal drink for a morning hangover, before a workout, or alongside a meal. <\/span> <\/span><\/p>\n

The key to that fermentation is a SCOBY<\/span> (an acronym for<\/span> \u201cSymbiotic Culture of Bacteria and Yeast\u201d<\/span>)<\/span> which microbiologist <\/span>and cheese expert <\/span>Ben Wolfe has described as a \u201cfibrous, slippery mat of yeast and bacteria.\u201d As the SCOBY consumes sugar, the drink transitions from sweet tea to a fizzy, acidic, refreshing drink full of detoxifying B vitamins. <\/span> <\/span><\/p>\n

O<\/span>nce only stocked in specialty markets<\/span>,<\/span> <\/span>kombucha<\/span> <\/span>is <\/span>now <\/span>found in taprooms, restaurants and breweries, and pretty much any grocery store. Though<\/span> all <\/span>k<\/span>ombucha<\/span> styles share a tangy, fermented profile, diverse flavor<\/span>s<\/span>\u2014ranging from <\/span>fruit<\/span> <\/span>to herb<\/span>s<\/span>, flowers, and spices\u2014are now on the market<\/span>,<\/span> while <\/span>levels of sweetness and acidity vary, too. <\/span>No matter the <\/span>type<\/span>, though, <\/span>kombucha<\/span> is a lively yet funky, mouth<\/span>–<\/span>puckeringly<\/span> bubbly drink that pairs surprisingly well with cheese.<\/span> <\/span><\/p>\n

Fruity Kombucha<\/span><\/b><\/h3>\n

A go-to cheese pairing for beginners is fresh fruit, from plump berries to juicy peach<\/span>es<\/span>\u2014and many of the most palatable <\/span>kombucha<\/span> styles are those enhanced with fruit juice. Fermented green or black tea can be too vegetal, malty, or creamy on its own; adding fruit makes cheese pairing simple. Case in point: The complex, robust caramel notes and long finish of a clothbound cheddar are highlighted by a crisp <\/span>kombucha<\/span> with apple, while a <\/span>passionfruit<\/span>-pineapple flavor melds with the vibrant flavors of an Alpine cheese for a nutty-yet-tropical bite. <\/span> <\/span><\/p>\n

Westcombe<\/span><\/b> Dairy <\/span><\/b>Westcombe<\/span><\/b> Cheddar<\/span><\/b><\/a> + <\/span>Health-Ade <\/span><\/i>Kombucha<\/span><\/i> Pink Lady Apple<\/span><\/i> 
\nUplands Cheese Pleasant Ridge Reserve<\/a><\/span><\/b> + <\/span>Suja<\/span><\/i> <\/span><\/i>Kombucha<\/span><\/i> <\/span><\/i>Pineapple <\/span><\/i>Passionfruit<\/span><\/i> <\/span><\/i> <\/span><\/p>\n

Botanical Kombucha<\/h3>\n

Subtly luxurious additions like prickly dandelion, bright mint, earthy sage, calming lavender, and warm rosemary make lighter, fresher cheeses sing. Botanicals tame the tanginess of both <\/span>ch\u00e8vre<\/span> and <\/span>kombucha<\/span>, while complementing the herbaceous notes of the tea. Rosy aromatics end up tasting less <\/span>perfumey<\/span> and more like delicate grapefruit. When it comes to pairing, American Cheese Society Certified Cheese Professional Vanessa Chang<\/a> suggests <\/span>Revive <\/span>Kombucha<\/span>. \u201cTheir <\/span>booches<\/span> are pretty mellow, nowhere near as vinegary or sweet as others,\u201d she says. \u201c<\/span>Revive\u2019s<\/span> Cucumber Mint <\/span>Lemon <\/span>with a goat\u2019s milk cheese is just dynamite. I\u2019ll usually have a fresh <\/span>ch\u00e8vre<\/span> in a salad or slather it onto bread.\u201d<\/span> <\/span><\/p>\n

Baetje<\/span><\/b> Farms Bloomsdale<\/a> <\/span><\/b>+ <\/span>Upstart <\/span><\/i>Kombucha<\/span><\/i> Rose<\/span><\/i> <\/span><\/i>B<\/span><\/i>ud<\/span><\/i> <\/span><\/i> <\/span>
\nCypress Grove Purple Haze<\/a><\/span><\/b> + <\/span>Revive <\/span><\/i>Kombucha<\/span><\/i> Cucumber Mint Lemon<\/span><\/i> <\/span><\/p>\n

Spicy Kombucha<\/h3>\n

For an extra mouthwatering bang, gravitate towards the intermediate, versatile <\/span>kombuchas<\/span> made with cleansing and spicy black and cayenne peppers, sweet and hot ginger root, biting turmeric, or even activated charcoal. Matching these assertive flavors with the dense, rich qualities of a fudgy blue cheese or a washed rind, semi-firm<\/span> wedge<\/span> is a welcome challenge with a big payoff.<\/span> <\/span><\/p>\n

Isigny<\/span><\/b> Ste-M<\/span><\/b>\u00e8<\/span><\/b>re <\/span><\/b>Petit Pont <\/span><\/b>L’Ev\u00eaque<\/span><\/b> + <\/span>Revive <\/span><\/i>Kombucha<\/span><\/i> Turmeric Ginger Citrus<\/span><\/i> <\/span>
\nRogue Creamery Caveman Blue<\/a> <\/span><\/b>+ <\/span>Mortal <\/span><\/i>Kombucha<\/span><\/i> Black Magic<\/span><\/i> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Kombucha\u00a0is a lively yet funky, mouth-puckeringly\u00a0bubbly drink that pairs surprisingly well with cheese.\u00a0<\/p>\n","protected":false},"author":99,"featured_media":36760,"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":[2777],"tags":[12394,12397,12400,12396,12393,935,12399,1317,12398,12395],"coauthors":[4238],"class_list":["post-36759","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drinks-with-cheese","tag-ben-wolfe","tag-bloomsdale","tag-caveman-blue","tag-fruity","tag-kombucha","tag-pairings","tag-petit-pont-leveque","tag-pleasant-ridge-reserve","tag-purple-haze","tag-westcombe-cheddar"],"acf":[],"yoast_head":"\nCheese + Kombucha = Unexpected, Yet Delicious - culture: the word on 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