{"id":36790,"date":"2019-06-11T14:22:54","date_gmt":"2019-06-11T18:22:54","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36790"},"modified":"2024-09-18T10:26:42","modified_gmt":"2024-09-18T14:26:42","slug":"mezal-cozies-up-nicely-to-curds","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/mezal-cozies-up-nicely-to-curds\/","title":{"rendered":"Mezcal Cozies Up Nicely to Curds"},"content":{"rendered":"

M<\/span>ezcal is having a moment. The agave-based spirit has been the most culturally significant beverage in Mexico for centuries. Now, thanks to wider distribution and education-forward bar programs, mezcal mania has gone global.<\/p>\n

The spirit is often stereotyped as being smoky, but the 30-plus agave species that can be used to produce it\u2014particularly the less-common wild ones\u2014result in a striking diversity of flavors. Terroir also comes into play, since agave species grow in a variety of altitudes and habitats in the nine regions of Mexico (particularly Oaxaca) where mezcal is made.<\/p>\n

The traditional accompaniment consists of sliced oranges garnished with sal de gusano<\/em>\u2014a mix of sea salt, toasted and ground maguey worms, and Oaxacan chile coste\u00f1o<\/em>. Pairing the drink with dairy is a recent phenomenon, as cheese in Mexico is mostly consumed at breakfast. \u201cIt\u2019s an evolving idea,\u201d says Mexican cheese scholar and author Carlos Yescas<\/a>, who cites the increasing consumption of mezcal in Oaxaca alongside snacks such as tlayudas<\/em>, crunchy tortillas topped with beans, meat, avocado, and queso Oaxaca.<\/p>\n

Drew <\/span><\/span>Jerdan<\/span><\/span>, bar manager of Las <\/a><\/span><\/span>Perlas<\/span><\/span> <\/span><\/span>Mezcaleri<\/span><\/span>a<\/span><\/span> in Austin, Texas<\/span><\/span>,<\/span><\/span> is a fan of matching <\/span><\/span>mezcal<\/span><\/span> with <\/span><\/span>queso<\/span><\/span>.<\/span><\/span> <\/span><\/span>\u201c<\/span><\/span>A lot of people<\/span><\/span> [find] <\/span><\/span>cheese and yogurt aroma notes in <\/span><\/span>mezcals<\/span><\/span>, <\/span><\/span>so it makes perfect sense<\/span><\/span>,\u201d he says. \u201c<\/span><\/span>Most<\/span><\/span> <\/span><\/span>mezcal<\/span><\/span> is made through open-air fermentatio<\/span><\/span>n; <\/span><\/span>at<\/span><\/span> times you can see malolactic conversion and get a whiff of everything from <\/span><\/span>p<\/span><\/span>armesan<\/span><\/span> to <\/span><\/span>Taleggio<\/span><\/span>.<\/span><\/span>\u201d The wild, high-altitude agave species of<\/span><\/span> <\/span><\/span>c<\/span><\/span>upreata<\/span><\/span><\/em> and<\/span><\/span> <\/span><\/span>t<\/span><\/span>o<\/span><\/span>bala<\/span><\/span><\/em>, <\/span><\/span>he adds,<\/span><\/span> <\/span><\/span>are especially likely to <\/span><\/span>yield a cheesy funk.<\/span><\/span> <\/span><\/p>\n

Espad<\/span><\/b>\u00ed<\/span><\/b>n<\/span><\/b> <\/span><\/h3>\n

The majority of <\/span>mezcal<\/span> is made <\/span>from an<\/span> agave<\/span> <\/span>species<\/span> called <\/span>espad<\/span><\/i>\u00ed<\/span><\/i>n<\/span><\/i>,<\/span> <\/span>which <\/span>can be either<\/span> cultivated <\/span>or<\/span> wild<\/span>. <\/span>Thriving<\/span> <\/span>in <\/span>many<\/span> habitats and <\/span>matur<\/span>ing<\/span> quickly<\/span>,<\/span> <\/span>it<\/span>\u2019s<\/span> a<\/span>n<\/span> affordable <\/span>and sustainable choice<\/span>. B<\/span>ut d<\/span>on\u2019t mistake<\/span> <\/span>ubiquity for lack of quality<\/span>; <\/span>many <\/span>standout<\/span> versions<\/span> offer unique<\/span> and complex<\/span> flavor profiles, ranging from fruit and chocolate to earth and minerals. <\/span>Gracias A Dios El <\/span>Petac\u00f3n<\/span>, a smooth, <\/span>syrupy, and<\/span> <\/span>smoky<\/span> mango-infused<\/span> sipper<\/span>, is<\/span> dreamy with a <\/span>fresh <\/span>ch<\/span>\u00e8<\/span>vre<\/span> dusted <\/span>with<\/span> <\/span>chipotle<\/span> powder<\/span> and honey<\/span>. Likewise, the<\/span> <\/span>tobacco, vanilla<\/span>, <\/span>bitter orange<\/span>,<\/span> <\/span>and caramel<\/span> notes in<\/span> <\/span>a <\/span>bourbon<\/span> <\/span>cask<\/span>\u2013<\/span>aged <\/span>a\u00f1ejo<\/span> <\/span>mezcal<\/span> <\/span>harmonize with <\/span>ch<\/span>\u00e8<\/span>vre<\/span> smoked over maple and alder, then wrapped in<\/span> bourbon-spritzed<\/span> maple leaves. <\/span> <\/span><\/p>\n

Bee Tree Farm & Dairy<\/a> <\/span><\/i><\/b>Diablito<\/span><\/i><\/b> <\/span><\/i>+ Gracias <\/span><\/i>a<\/span><\/i> Dios El <\/span><\/i>Petac\u00f3n<\/span><\/i> <\/span>
\nRiver\u2019s Edge <\/span><\/i><\/b>Ch<\/span><\/i><\/b>\u00e8<\/span><\/i><\/b>vre<\/span><\/i><\/b> Up in Smoke<\/span><\/i><\/b> + <\/span><\/i>Mezcal<\/span><\/i> <\/span><\/i>Ilegal<\/span><\/i> A<\/span><\/i>\u00f1<\/span><\/i>ejo <\/span><\/i> <\/span><\/p>\n

Wild Agave<\/span><\/b> <\/span><\/h3>\n

If you have a more adventurous palate, explore <\/span>wild <\/span>mezcals<\/span>.<\/span> <\/span>Yescas<\/span> <\/span>recommend<\/span>s<\/span> pairing<\/span> <\/span>earth<\/span>y<\/span> varieties<\/span> <\/span>with real <\/span>mountain <\/span>c<\/span>otij<\/span>a<\/span> from Mexico, a<\/span>vailable through select outlets in the <\/span>US<\/span>. <\/span>El <\/span>Jolgorio<\/span> <\/span>Tepeztate<\/span>, <\/span>made from a cliff-dwelling agave, has bright, herbaceous, mineral <\/span>qualities <\/span>that compl<\/span>e<\/span>ment the earthy aromatics of a fresh <\/span>ch<\/span>\u00e8<\/span>vre<\/span> swathed in <\/span>hoja<\/span><\/i> <\/span><\/i>santa<\/span><\/i> (a staple of Mexican cuisine, th<\/span>e<\/span> herb is a member of the pepper <\/span>family)<\/span>, while t<\/span>he<\/span> <\/span>creamy texture and vanilla, sea salt and caramel flavors of P<\/span>oint<\/span> Reyes Farmstead Cheese<\/span>\u2019s<\/span> Bay Blue <\/span>showcase <\/span>Rey <\/span>Campero<\/span> Tepe<\/span>x<\/span>tate\u2019s notes of smoked <\/span>flowers and orange peel<\/span>.<\/span> <\/span><\/p>\n

Mozzarella Company <\/span><\/i><\/b>Hoja<\/span><\/i><\/b> Santa<\/span><\/i><\/b><\/a> + El <\/span><\/i>Jolgorio<\/span><\/i> <\/span><\/i>Tepeztate<\/span><\/i> <\/span><\/i> <\/span>
\nP<\/span><\/i><\/b>oint<\/span><\/i><\/b> Reyes Farmstead Cheese <\/span><\/i><\/b>C<\/span><\/i><\/b>o. <\/span><\/i><\/b>Bay<\/span><\/i><\/b> <\/span><\/i>Blue<\/span><\/i><\/b><\/a> <\/span><\/i>+ <\/span><\/i>Rey <\/span><\/i>Campero<\/span><\/i> Tepe<\/span><\/i>x<\/span><\/i>tate<\/span><\/i> <\/span><\/p>\n

Pechuga<\/h3>\n

This special-occasion mezcal is triple-distilled with varying mixes of fruit, nuts, grains,and spice. Raw meat\u2014usually poultry\u2014is suspended above the still (it\u2019s thought to add a savory quality and capture harsh fumes). Mezcals made in this style have an almost syrupy mouthfeel and intense aromatics. A cumin-spiked aged cow\u2019s milk cheese matches the spice and hints of licorice in Pierde Almas Pechuga, while a semi-firm goat gouda with notes of nuts and caramel mirrors the almondy, chocolaty aromas in Mezcal Tosba Pechuga.<\/p>\n

James Ranch Artisan Cheese Leyden<\/a> <\/strong><\/em>+ Pierde Almas Pechuga
\nCentral Coast Creamery Goat Gouda <\/strong><\/em>+ Mezcal Tosba Pechug<\/p>\n","protected":false},"excerpt":{"rendered":"

Mezcal and cheese might seem like an unlikely pair at first, but the lactic tasting notes in this agave-based spirit make this pairing a no-brainer. <\/p>\n","protected":false},"author":114,"featured_media":36792,"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":[543,2777],"tags":[2320,21492,13597,34618],"coauthors":[191],"class_list":["post-36790","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","category-drinks-with-cheese","tag-cheese-pairing","tag-drinks-with-cheese","tag-mezcal","tag-mezcal-and-cheese"],"acf":[],"yoast_head":"\nDon't Think Mezcal's Good with Cheese? 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