{"id":37069,"date":"2019-08-29T07:45:09","date_gmt":"2019-08-29T11:45:09","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=37069"},"modified":"2023-02-09T14:07:06","modified_gmt":"2023-02-09T19:07:06","slug":"the-japanese-cheese-plate","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/","title":{"rendered":"The Japanese Cheese Plate"},"content":{"rendered":"\n

Editor’s note: This story was updated on February 9, 2023.<\/em><\/p>\n\n\n\n

J<\/span>apanese cuisine has steadily seeped into US culture over the past few decades, from matcha lattes at Starbucks to sushi restaurants in nearly every town. While Jill Zenoff<\/a> of Cowgirl Creamery<\/a>\u2014champion of the Winter 2019 Cheesemonger Invitational\u2014is certainly a cheese buff, she\u2019s \u201cnot exactly an expert\u201d at pairing Japanese food and curds.<\/p>\n\n\n\n

To her credit, though, Zenoff once spent a summer on Henry and Hiroko Brockman\u2019s sustainable farm in central Illinois. The couple lived in Japan before relocating to the Midwest, so their experience with Japanese culture and cooking colored Zenoff\u2019s picks for this plate. Green tea with Alpine cheese? Red Hawk with bone broth? Yes, please.<\/p>\n\n\n\n

1. Shepherd\u2019s Way Farms Big Woods Blue<\/a><\/span><\/b>\u00a0<\/span><\/h2>\n\n\n\n

Origin:<\/span><\/b> <\/span>Nerstrand<\/span>, M<\/span>innesota<\/span> <\/span>
\nMilk: <\/span><\/b>Pasteurized sheep\u2019s milk <\/p>\n\n\n\n

+<\/span><\/b> <\/span><\/b>Umebos<\/b>h<\/b>i <\/b> <\/em><\/h3>\n\n\n\n

Pairing jam with blue cheese is a no-brainer<\/span>\u2014m<\/span>ix it up by trying pickled plums. \u201cThe high butterfat in Big Woods Blue really kicks up <\/span>the <\/span>incredible umami flavor<\/span>,<\/span>\u201d says <\/span>Zenoff<\/span>.<\/span> <\/span><\/p>\n\n\n\n

\n\n\n\n

2. Cowgirl Creamery Red Hawk<\/a><\/h2>\n\n\n\n

Origin:<\/strong> Point Reyes Station, California
Milk:<\/strong> Pasteurized cow\u2019s milk<\/p>\n\n\n\n

+ Beef bone broth<\/em><\/h3>\n\n\n\n

At peak ripeness, Red Hawk is umami overload. Pair it with bone broth (or red miso broth for a vegetarian option), and a few bites will feel like a complete meal. Tame the richness with some pickled ginger.<\/p>\n\n\n\n

\n\n\n\n

3. Sennerei <\/span><\/b>Huban<\/span><\/b> <\/span><\/b>Alp Blossom<\/a> <\/span><\/b> <\/span><\/h2>\n\n\n\n

Origin:<\/span><\/b> Doren, Austria 
\nMilk: <\/span><\/b>Pasteurized cow\u2019s milk <\/p>\n\n\n\n

+<\/span><\/b> <\/span><\/b>Hojicha<\/b> t<\/b>ea <\/b> <\/em><\/h3>\n\n\n\n

A delicate and nutty green tea, <\/span>Hojicha<\/span> pairs well with <\/span>this<\/span> hard <\/span>A<\/span>lpine cheese<\/span>\u2014round out the flavors by adding sweet pear slices.<\/span> <\/span>Bonus: <\/span>This <\/span>bite<\/span> is<\/span> an excellent palate cleanser.<\/span><\/p>\n\n\n\n

\n\n\n\n

4. El <\/span><\/b>Gazul<\/span><\/b> <\/span><\/b>Montes de A<\/span><\/b>l<\/span><\/b>cala <\/span><\/b>Pimenton<\/span><\/b> <\/span><\/h2>\n\n\n\n

Origin:<\/span><\/b> <\/span><\/b>Alcal\u00e1<\/span> de los <\/span>Gazules<\/span>, Spain<\/span> <\/span>
\nMilk:<\/span><\/b>Pasteurized goat\u2019s milk <\/p>\n\n\n\n

+ <\/span><\/b>Tsukemono<\/b><\/em> (pickled Japanese vegetables)<\/em> <\/span><\/b> <\/span><\/h3>\n\n\n\n

Fermented veggies hold their flavor better than their <\/span>quick-<\/span>pickled counterparts. Here, they\u2019re paired with Montes de A<\/span>l<\/span>cala <\/span>Pimenton<\/span> to echo the bite<\/span>. (Prefer something less spicy? Opt for<\/span> <\/span>Finca<\/span> <\/span>Pascualete<\/span> <\/span>Pascu<\/span>a<\/span>lino <\/span>instead<\/span>.<\/span>)<\/span> <\/span><\/p>\n\n\n\n

\n\n\n\n

5. Laura Chenel Original Goat Cheese<\/a><\/span><\/b>\u00a0<\/span><\/h2>\n\n\n\n

Origin:\u00a0<\/span><\/b>Sonoma, California\u00a0<\/span>
Milk: <\/span><\/b>Pasteurized goat\u2019s milk\u00a0<\/p>\n\n\n\n

+<\/span><\/b> <\/span><\/b>Fresh Japanese h<\/b>erbs <\/b><\/em> <\/span><\/h3>\n\n\n\n

Ch<\/span>\u00e8<\/span>vre<\/span> is mild enough to provide a backdrop to <\/span>fresh <\/span>shiso<\/span>, <\/span>negi<\/span>, or <\/span>nira<\/span>. \u201cYou can even buy a large tub of <\/span>ch<\/span>\u00e8<\/span>vre<\/span>, divide it into three bowls, and try different herb mixes,\u201d suggests <\/span>Zenoff<\/span>. Spread on a wasabi cracker for extra kick.<\/span> <\/p>\n\n\n\n

Photographed by Francine Zaslow.<\/em><\/p>\n\n\n\n

Styled by Catrine Kelty.<\/em>
\n <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Japanese cuisine has steadily seeped into US culture over the past few decades. Green tea with Alpine cheese? Red Hawk with bone broth? Yes please. <\/p>\n","protected":false},"author":99,"featured_media":37071,"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":[1165,1896,943,7278,2822,19929,19928,9348,2059,1107],"coauthors":[5710],"class_list":["post-37069","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate","tag-alp-blossom","tag-big-woods-blue","tag-cheese-plate","tag-cheeseplate","tag-cowgirl-creamery","tag-henry-brockman","tag-hiroko-brockman","tag-jill-zenoff","tag-sennerei-huban","tag-shepherds-way-farms"],"acf":[],"yoast_head":"\nPair Cheese with Japanese Accompaniments for a Double Dose of Umami<\/title>\n<meta name=\"description\" content=\"Japanese cuisine has steadily seeped into US culture over the past few decades. Green tea with Alpine cheese? Red Hawk with bone broth? Yes please.\" \/>\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\/the-japanese-cheese-plate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Japanese Cheese Plate\" \/>\n<meta property=\"og:description\" content=\"Japanese cuisine has steadily seeped into US culture over the past few decades. Green tea with Alpine cheese? Red Hawk with bone broth? Yes please.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2019-08-29T11:45:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-09T19:07:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/08\/Summer2019_CheesePlate_Numbers_PC-Francine-Zaslow_Styled-by-Catrine-Kelty.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1306\" \/>\n\t<meta property=\"og:image:height\" content=\"1600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Madeline Upson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Madeline Upson\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/\",\"name\":\"Pair Cheese with Japanese Accompaniments for a Double Dose of Umami\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/08\/Summer2019_CheesePlate_Numbers_PC-Francine-Zaslow_Styled-by-Catrine-Kelty.jpg\",\"datePublished\":\"2019-08-29T11:45:09+00:00\",\"dateModified\":\"2023-02-09T19:07:06+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/30fc6044fab0b74e560168ba536a6a5a\"},\"description\":\"Japanese cuisine has steadily seeped into US culture over the past few decades. Green tea with Alpine cheese? Red Hawk with bone broth? Yes please.\",\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/08\/Summer2019_CheesePlate_Numbers_PC-Francine-Zaslow_Styled-by-Catrine-Kelty.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/08\/Summer2019_CheesePlate_Numbers_PC-Francine-Zaslow_Styled-by-Catrine-Kelty.jpg\",\"width\":1306,\"height\":1600},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cheese Pairings\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Cheeseplate\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/cheeseplate\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"The Japanese Cheese Plate\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/30fc6044fab0b74e560168ba536a6a5a\",\"name\":\"Madeline Upson\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/34795e3cc114ec648072d160b80e9a77\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/09\/Madeline-Upson-150x150.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/09\/Madeline-Upson-150x150.jpg\",\"caption\":\"Madeline Upson\"},\"description\":\"A longtime lover of cheese and wine nights, Madeline finally got to use her love of cheese as former Editorial Assistant at Culture Magazine.\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/madelineculturecheesemag-com\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Pair Cheese with Japanese Accompaniments for a Double Dose of Umami","description":"Japanese cuisine has steadily seeped into US culture over the past few decades. Green tea with Alpine cheese? Red Hawk with bone broth? Yes please.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/","og_locale":"en_US","og_type":"article","og_title":"The Japanese Cheese Plate","og_description":"Japanese cuisine has steadily seeped into US culture over the past few decades. Green tea with Alpine cheese? Red Hawk with bone broth? Yes please.","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/","og_site_name":"culture: the word on cheese","article_published_time":"2019-08-29T11:45:09+00:00","article_modified_time":"2023-02-09T19:07:06+00:00","og_image":[{"width":1306,"height":1600,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/08\/Summer2019_CheesePlate_Numbers_PC-Francine-Zaslow_Styled-by-Catrine-Kelty.jpg","type":"image\/jpeg"}],"author":"Madeline Upson","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Madeline Upson","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/","name":"Pair Cheese with Japanese Accompaniments for a Double Dose of Umami","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/08\/Summer2019_CheesePlate_Numbers_PC-Francine-Zaslow_Styled-by-Catrine-Kelty.jpg","datePublished":"2019-08-29T11:45:09+00:00","dateModified":"2023-02-09T19:07:06+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/30fc6044fab0b74e560168ba536a6a5a"},"description":"Japanese cuisine has steadily seeped into US culture over the past few decades. Green tea with Alpine cheese? Red Hawk with bone broth? Yes please.","breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/08\/Summer2019_CheesePlate_Numbers_PC-Francine-Zaslow_Styled-by-Catrine-Kelty.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/08\/Summer2019_CheesePlate_Numbers_PC-Francine-Zaslow_Styled-by-Catrine-Kelty.jpg","width":1306,"height":1600},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-japanese-cheese-plate\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Cheese Pairings","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/"},{"@type":"ListItem","position":3,"name":"Cheeseplate","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/cheeseplate\/"},{"@type":"ListItem","position":4,"name":"The Japanese Cheese Plate"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/30fc6044fab0b74e560168ba536a6a5a","name":"Madeline Upson","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/34795e3cc114ec648072d160b80e9a77","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/09\/Madeline-Upson-150x150.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/09\/Madeline-Upson-150x150.jpg","caption":"Madeline Upson"},"description":"A longtime lover of cheese and wine nights, Madeline finally got to use her love of cheese as former Editorial Assistant at Culture Magazine.","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/madelineculturecheesemag-com\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/37069","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/99"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=37069"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/37069\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/37071"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=37069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=37069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=37069"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=37069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}