{"id":38069,"date":"2020-03-24T20:56:28","date_gmt":"2020-03-25T00:56:28","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38069"},"modified":"2023-01-20T15:18:26","modified_gmt":"2023-01-20T20:18:26","slug":"drinks-with-cheese-tasty-by-nature","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/drinks-with-cheese-tasty-by-nature\/","title":{"rendered":"Drinks with Cheese: Tasty by Nature"},"content":{"rendered":"

N<\/span>atural is having a moment. The food world is abuzz with all things au naturel <\/em>(please read in a French accent), and the world of cheese is no exception. Much like the labels \u201corganic\u201d and \u201cpasture-raised,\u201d \u201cnatural\u201d refers to how things are made. In the case of curds, a natural cheese should be produced with raw milk using cultures created by the maker\u2014not<\/em> store-bought, industrially-made cultures. The resulting cheeses have a double dose of terroir because both milk and cultures come from the land, unsullied by non-native elements. It\u2019s quite simple, really, and it\u2019s how cheese was made wayback when. But since so many North American producers favor conventional cultures over natural methods these days, we\u2019re here to shout about the folks who are making natural happen.<\/p>\n

\u201cWhile industrial food production puts all of its efforts into low cost of production and ease of distribution, natural artisanal foods are, at every turn, optimized for the joy of eating,\u201d says Nina White, co-founder of New Jersey\u2013based Bobolink Dairy & Bakehouse<\/a>.\u201cIt turns out, not by accident, that the same methods that produce the very best cheeses are also the most humane, improve soil while sequestering carbon, and consume the least fossil fuel.\u201d<\/p>\n

White and her husband, Jonathan, have been making cheeses naturally since 2002. White believes the true measure of a natural cheese is in the flavor. \u201cWe get a complexity and depth in our cheeses that speaks deeply to our hunger centers, to our minds, [and] to our souls,\u201d she says.<\/p>\n

Bobolink is in good company alongside fellow North American natural cheesemakers Parish Hill Creamery<\/a> of Vermont and Haltwhistle Cheese Company<\/a> of British Columbia. And what better to pair with natural cheese than natural wine, yet another industry making the case for sustainable taste of place?<\/p>\n

\u201cNatural wine allows for better ecological practices and creates a unique, terroir-driven product that in turn protects the Earth,\u201d says Margot Mazur, sommelier and events lead at Rebel Rebel<\/a>, a natural wine bar in Somerville, Massachusetts. \u201cI don\u2019t want to drink chemicals and additives. I want to feel connected to the land and the grapes and the winemaker\u2014not to syrups and chemically synthesized flavoring agents.\u201d<\/p>\n

Many European makers had returned to natural processes long before the US showed up to the new natural party, and some products (think: PDOs like Parmigiano-Reggiano) have always been made naturally. Better late than never, as they say! Find our picks for three natural wine and cheese pairings, featuring leaders in North America\u2019s natural cheese revolution.<\/p>\n

\n

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FOR THOSE CURIOUS ABOUT \u201cTHIS NATURAL CHEESE THING\u201d<\/h3>\n

PARISH HILL REVERIE + JEAN BOURDY C\u00d4TES DU JURA BLANC<\/p>\n

About the cheese:<\/strong> Reverie is a traditional, semi-hard Toma with bright milky notes and a peppery tang on the finish, perfect for a crisp fall day. This is a great intro to natural cheeses because its mild milkiness pairs well with almost anything. <\/p>\n

Why this pairing works<\/strong>: \u201cThis pairing is cozy, like sitting fireside in Vermont,\u201d says Mazur. The wine\u2014a 100% Chardonnay from the Jura region of eastern France\u2014brings out the oxidative qualities in the cheese and makes for a nutty, cheese-for-dessert pairing.<\/p>\n

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FOR THE SELF-PROCLAIMED FOODIE<\/h3>\n

HALTWHISTLE PENNYMEDE +DOMAINE DE L\u2019ECU MUSCADET S\u00c8VRE-ET-MAINE GRANITE<\/p>\n

About the cheese:<\/strong> This Canadian cow\u2019s milk wheel is pungent, semi-soft, and has a touch of saltiness. A  regular washing in British Columbia\u2019s Dageraad Brewing beer lends the rind its light orange hue and pungency.<\/p>\n

Why this pairing works:<\/strong> This wine looks like white gold and tastes like the mineral-rich granite soil in which its grapes are grown. It\u2019s ever-so-slightly salty, which brings out the briny nature of the cheese and makes the pairing sing.<\/p>\n

\n

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FOR THE ADVENTURE-SEEKER<\/h3>\n

BOBOLINK DRUMM + MARGINS CLARKSBURG CHENIN BLANC<\/p>\n

About the cheese:<\/strong> Drumm is meaty, grassy, and complex, but not overpowering. One of Bobolink\u2019s trademark offerings, the taste of this semi-hard cow\u2019s milk cheese changes from wheel to wheel. \u201cWe make cheese daily, capturing the best of each day\u2019s microbial balance, that moment in terroir,\u201d says White.<\/p>\n

Why this pairing works:<\/strong> \u201cChenin… It\u2019s a workhorse,\u201d says Mazur. Margins Wine<\/a> founder Megan Bell is certainly a leader in domestic natural wine, and her Clarksburg Chenin Blanc is super cheese-friendly: It\u2019ll pair well with Drumm no matter the wheel you get.<\/p>\n

Photo by Madison Trapkin<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Find our picks for three natural wine and cheese pairings, featuring leaders in North America\u2019s natural cheese revolution.<\/p>\n","protected":false},"author":103,"featured_media":38073,"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":[23161,23174,2832,13353,23173,23172,23164,23165,23171,23175,23176,23166,4361,23177,23162,20114,23163,19657,23169,5160,5163,1105,23170,670,2484,23167,23168,3292,14782,1068,1083,22192],"coauthors":[20723],"class_list":["post-38069","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-bobolink-dairy-bakehouse","tag-bobolink-drumm","tag-british-columbia","tag-chardonnay","tag-dageraad-brewing","tag-domaine-de-lecu-muscadet-sevre-et-maine-granite","tag-eco-friendly-cheese","tag-haltwhistle-cheese-company","tag-jean-bourdy-cotes-du-jura-blanc","tag-margins-clarksburg-chenin-blanc","tag-margins-wine","tag-margot-mazur","tag-massachusetts","tag-megan-bell","tag-natural-cheese","tag-natural-cheesemaking","tag-natural-trend","tag-natural-wine","tag-natural-wine-and-cheese-pairings","tag-new-jersey","tag-nina-white","tag-parish-hill-creamery","tag-parish-hill-reverie","tag-parmigiano-reggiano","tag-pdo","tag-rebel-rebel","tag-somerville","tag-sustainable-cheese","tag-toma","tag-vermont","tag-wine-and-cheese","tag-wine-and-cheese-pairings"],"acf":[],"yoast_head":"\nDrinks with Cheese: Tasty by Nature - 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