{"id":38333,"date":"2020-06-11T13:29:25","date_gmt":"2020-06-11T17:29:25","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38333"},"modified":"2023-01-18T17:33:32","modified_gmt":"2023-01-18T22:33:32","slug":"crown-jewels","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/crown-jewels\/","title":{"rendered":"Cheese Plate: Crown Jewels"},"content":{"rendered":"\n

Photographed by Nick Surette; Styled by Madison Trapkin<\/em><\/p>\n\n\n\n

K<\/span>ing Solomon served golden bowls of labneh. Marie Antoinette indulged in sultry wedges of Brie. The last Russian tsar snacked on dainty cheese toasts. For all its historic stardom, cheese had decidedly humble origins as a peasant food\u2014much like p\u00e2t\u00e9 and wine, cheese began life as a solution to food spoilage. How it came to be an appetizer of the rich and powerful speaks to the very nature of the beast: cheese, no matter how simple, just feels<\/em> like a luxury.\u201cI think a lot of people view cheese as something that\u2019s out of reach, or that\u2019s difficult to afford because a lot of the best cheeses are very expensive,\u201d says Erika Kubick, founder of cheese advocacy outfit Cheese Sex Death and the Cheese Preacher of Chicago. Kubick favors small-batch, handmade cheeses, which she feels give a special sensory insight into the cheesemaking process. \u201c[Artisan cheeses] really represent that relationship between the human hand, the animal, nature, bacteria, flora, [and] fauna,\u201d she says. \u201cWell-crafted cheeses are the most beautiful foods in existence.\u201d It\u2019s true that some of the world\u2019s best cheeses fetch premium prices, but we promise they\u2019re worth it. Kubick\u2019s tip: Build your board with aesthetics top-of-mind. \u201cYou always eat with your eyes first,\u201d she says. \u201cThat\u2019s the reason I have a following, because I\u2019ve shown off how beautiful cheese can be.\u201d Though many cheeses fall into the shades-of-beige category, accompaniments are where your masterpiece can really shine\u2014think vivid fruits, golden honeys, striking spreads\u2014turning your cheese plate into a veritable treasure trove. Kubick hands us the keys to her queendom with these decadent pairings.<\/p>\n\n\n\n

1<\/h1>\n\n\n\n

L\u2019AMUSE SIGNATURE GOUDA<\/strong><\/a><\/p>\n\n\n\n

Origin: Amsterdam, Netherlands<\/em><\/p>\n\n\n\n

Milk: Pasteurized Cow\u2019s Milk<\/em><\/p>\n\n\n\n

+ DiBRUNO BROS. BLACK LAVA CASHEWS<\/a><\/p>\n\n\n\n

\u201cThe crunchiest queen in all the land! She tastes like toffee and pecans with the smacky texture of nut butter,\u201d says Kubick. Not that it needs<\/em> a partner in crime, but juicy candied cashews studded with giant chunks of black lava salt (\u201cA little bit goth!\u201d) make a formidable match for this two-year aged Gouda. \u201cI always love an aged cheese with any sort of toasted or candied nut, because aged cheese will always have a slightly toasted nut quality, especially ones that are this far along,\u201d Kubick says.<\/p>\n\n\n\n

2<\/h1>\n\n\n\n

CAPRIOLE O\u2019BANON<\/strong><\/a><\/p>\n\n\n\n

Origin: Greenville, Indiana<\/em><\/p>\n\n\n\n

Milk: Pasteurized Goat\u2019s Milk<\/em><\/p>\n\n\n\n

+ LUXARDO ORIGINAL MARASCHINO CHERRIES<\/a><\/p>\n\n\n\n

+ THE FINE CHEESE CO. FINE ENGLISH CHARCOAL SQUARES<\/a><\/p>\n\n\n\n

Modeled after a traditional Proven\u00e7al cheese, O\u2019Banon has a flavor profile that Kubick says, \u201cblossoms on your tongue with notes of fresh forest and a sweet tea finish.\u201d Swathed in bourbon-soaked chestnut leaves and wrapped up like a dainty sachet, this one\u2019s devilishly easy to eat in one sitting. Topped with glistening Luxardo cherries on a buttery charcoal crisp, who even needs dessert?<\/p>\n\n\n\n

3<\/h1>\n\n\n\n

ROQUEFORT CARLES AOP<\/strong><\/a><\/p>\n\n\n\n

Origin: Roquefort-sur-Soulzon, France<\/em><\/p>\n\n\n\n

Milk: Raw Sheep\u2019s Milk<\/em><\/p>\n\n\n\n

+ AMES FARM FALL WILDFLOWER COMB HONEY<\/a><\/p>\n\n\n\n

A supporting role no more, Penicillium roqueforti<\/em> takes center stage in this small-batch, artisan Roquefort. The mold is propagated on loaves of rye bread, then inoculated into the cheese\u2019s buttery paste, where it blasts cannon holes filled with emerald green fur. \u201cIt\u2019s extremely romantic, a beautiful cheese,\u201dsays Kubick, who perceives it to be a little less \u201cbitey\u201d than other more classic Roqueforts. This is one cheese that doesn\u2019t require a brassy accompaniment, but instead a lightly floral honey will tease out the flowery notes inherent in the sheep\u2019s milk.<\/p>\n\n\n\n

4<\/h1>\n\n\n\n

ISIGNY SAINTE-M\u00c8RE 24-MO. MIMOLETTE<\/strong><\/a><\/p>\n\n\n\n

Origin: Isigny-sur-Mer, France<\/em><\/p>\n\n\n\n

Milk: Pasteurized Cow\u2019s Milk<\/em><\/p>\n\n\n\n

+ GUS & GREY SOUTHERN LOVIN\u2019 BLACKBERRY BOURBON VANILLA JAM<\/a><\/p>\n\n\n\n

+ SALTED PISTACHIOS<\/p>\n\n\n\n

Fiery orange Mimolette turns heads wherever it goes. Its pumpkin-hued paste gets its color from annatto, a natural food coloring derived from the seed of the achiote tree. Mimolette is France\u2019s answer to Dutch Gouda, following a similar aging regimen. And as any fan of aged cheese knows, the crystals are where it\u2019s at. \u201cWhen you get the aged, crunchy [cheeses], the ones that have the crystalline structure, and that really craggy-looking rind,\u201d says Kubick, \u201cthat\u2019s the show-stopper.\u201d She recommends contrasting the tangy, toasty, caramelized profile of a two-year aged Mimolette with boozy blackberry jam and salty pistachios.<\/p>\n","protected":false},"excerpt":{"rendered":"

All that glitters is mold<\/p>\n","protected":false},"author":102,"featured_media":38334,"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":[24458,19055,24450,24451,24449,1859,15239,15846,991,24452,22053,24459,24460,19194,24453,24454,9611,24188,24455,24456,24457,2842],"coauthors":[20578],"class_list":["post-38333","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate","tag-ames-farm-fall-wildflower-comb-honey","tag-amsterdam","tag-black-lava-cashews","tag-capriole-obanon","tag-cheese-preacher-of-chicago","tag-cheese-sex-death","tag-dibruno-bros","tag-erika-kubick","tag-france","tag-greenville","tag-indiana","tag-isigny-sainte-mere-24-mo-mimolette","tag-isigny-sur-mer","tag-lamuse-signature-gouda","tag-luxardo","tag-maraschino-cherries","tag-netherlands","tag-penicillium-roqueforti","tag-provencal","tag-roquefort-carles-aop","tag-roquefort-sur-soulzon","tag-the-fine-cheese-co"],"acf":[],"yoast_head":"\nCheese 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