{"id":38294,"date":"2020-05-20T10:22:06","date_gmt":"2020-05-20T14:22:06","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38294"},"modified":"2023-04-28T13:48:16","modified_gmt":"2023-04-28T17:48:16","slug":"great-28-pairings-mesquite","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-mesquite\/","title":{"rendered":"Great 28 Pairings: Mesquite"},"content":{"rendered":"

I<\/span>n its native southwestern United States, northern Mexico, and South America, mesquite is called the \u201cTree of Life\u201d because it has provided natives with food, medicine, and fuel for thousands of years. Following the mass cattle drives of the mid-19th century, mesquite became better-known as an invasive pest, propagated by the animals\u2019 manure; the drought-tolerant tree is still despised by ranchers and agriculturalists, as it diverts water from irrigation and livestock. A regional revivalist movement is growing, however, turning a new generation of food and drink artisans onto mesquite.<\/p>\n

\u201cMesquite pods have a familiar flavor and aroma,\u201d says Sandeep Gyawali, an Austin-based neuroscientist, baker, forager, and founder of the Texas Mesquite Movement, which is dedicated to reestablishing the culinary use of local species. \u201cThe raw pods are sweet, with subtle notes of honey, coconut, and oolong tea; roasting brings out an interplay of chocolate, caramel, nuts, and baking spice.\u201d The slender mesquite beans and pods are infused into cocktails, spirits, and beer or milled into luxurious, high-protein flour for use in sweet and savory baked goods and compound butter. Mesquite honey is a seasonal delicacy and popular cheeseboard companion at select Texas and Arizona restaurants (as are mesquite crackers, bread, and jelly).<\/p>\n

Honey<\/h3>\n

Beekeeper Tara Chapman of Two Hives Honey in Austin, Texas, harvests the\u201celectric yellow\u201d elixir from her hives in July, when mesquite is in bloom. \u201cIt has a nutty flavor, with notes of green almonds,\u201d Chapman says. \u201cI love it with local goat skyr topped with salted cashews.\u201d Mesquite honey also elevates mild blues and young pecorinos, but our pick is a buttery, whiskey-washed Trappist-style cow\u2019s milk. Mesquite thrives in semi-arid parts of Hawaii, too, where it\u2019s known as kiawe. A different species from mainland mesquite, it yields a creamy ivory honey with delicate floral and tropical fruit notes\u2014ideal for Parmigiano-Reggiano.<\/p>\n

Eagle Mountain Farmhouse Cheese Drunken Monk<\/strong><\/a><\/p>\n

+ Two Hives Honey Mesquite Honey<\/a><\/em><\/p>\n

Parmigiano-Reggiano PDO<\/strong><\/a><\/p>\n

+ Rare Hawaiian Organic White Kiawe Honey<\/em><\/a><\/p>\n

Jelly<\/h3>\n

This preserve is similar to mesquite honey, with a fruity, caramel flavor. It\u2019s often made with the addition of red chilies or chile pequin, which grow wild throughout the Southwest. We\u2019re fans of Cappadona Ranch\u2019s version, partnered with a Spanish-style Jersey cow\u2019s milk cheese smoked over Texas pecan wood. Plain mesquite jelly dresses up everything from washed rinds to aged cheddars, but it also brings out the best in a Basque-style goat’s milk cheese\u2014its faint musty finish complements mesquite\u2019s understated earthiness.<\/p>\n

River Whey Creamery Caldera Espa\u00f1a<\/strong><\/a><\/p>\n

+ Cappadona Ranch Mesquite Bean Jelly with Chilli Pequin<\/em><\/a><\/p>\n

Onetik Chabrin<\/strong><\/a><\/p>\n

+ A & J Family Farms Honey Mesquite Jelly<\/em><\/a><\/p>\n

Syrup<\/h3>\n

Darker and more intense than mesquite honey or jelly, mesquite syrup is a lovely addition to waffles or French toast dolloped with cr\u00e8me fra\u00eeche or fromage blanc. Drizzle atop salty, sharp, or piquant cheeses to temper their assertiveness without obscuring it, such as on a tangy mixed-milk French blue. We also like it with an aged pecorino pepato or a savory bandage-wrapped cheddar rubbed with lard.<\/p>\n

Milton Creamery Flory\u2019s Truckle<\/strong><\/a><\/p>\n

+ mesquite syrup<\/em><\/p>\n

Soci\u00e9t\u00e9 Laiti\u00e8re de Laqueuille 1924 Bleu<\/strong><\/a><\/p>\n

+ mesquite syrup<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Mesquite is called the \u201cTree of Life\u201d because it provided natives with fuel for thousands of years. It also yields smoky-sweet accompaniments.<\/p>\n","protected":false},"author":1,"featured_media":38295,"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":[24332,21899,2872,24329,24325,2169,24333,24319,24330,24322,24320,1840,24331,15867,24327,24328,24318,24334,24323,3598,24321,24324,24326],"coauthors":[191],"class_list":["post-38294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-a-j-family-farms","tag-arizona","tag-austin","tag-cappadona-ranch","tag-eagle-mountain-farmhouse-cheese-drunken-monk","tag-florys-truckle","tag-honey-mesquite-jelly","tag-mesquite","tag-mesquite-bean-jelly-with-chilli-pequin","tag-mesquite-honey","tag-mesquite-with-cheese","tag-milton-creamery","tag-onetik-chabrin","tag-parmigiano-reggiano-pdo","tag-rare-hawaiian-organic-white-kiawe-honey","tag-river-whey-creamery-caldera-espana","tag-sandeep-gyawali","tag-societe-laitiere-de-laqueuille-1924-bleu","tag-tara-chapman","tag-texas","tag-texas-mesquite-movement","tag-two-hives-honey","tag-two-hives-honey-mesquite-honey"],"acf":[],"yoast_head":"\nGreat 28 Pairings: Mesquite - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Mesquite is called the \u201cTree of Life\u201d because it provided natives with fuel for thousands of years. 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