{"id":46386,"date":"2023-09-26T14:50:02","date_gmt":"2023-09-26T18:50:02","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=46386"},"modified":"2023-09-26T16:02:49","modified_gmt":"2023-09-26T20:02:49","slug":"cheesemongers-share-their-favorite-winter-cheese-pairings","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheesemongers-share-their-favorite-winter-cheese-pairings\/","title":{"rendered":"Cheesemongers Share What Cheese They’re Most Excited About Right Now"},"content":{"rendered":"\n

In the newest issue of culture, we spoke to three cheese shop owners from around the country to ask them what cheese they’re most excited about right now. Read on to find out what they said, and to learn what their favorite winter cheese and beverage pairing is!<\/p>\n\n\n\n

\"\"<\/a>
Ana\u00efs Saint-Andr\u00e9 Loughran, co-owner<\/em><\/figcaption><\/figure>\n\n\n\n

CHANTAL\u2019S CHEESE SHOP<\/strong>
4402 Penn Ave., Pittsburgh, Pa. | chantalscheese.com<\/a><\/p>\n\n\n\n

Ana\u00efs Saint-Andr\u00e9 Loughran and her husband, Chris Loughran, opened Chantal\u2019s Cheese Shop in 2018 to bring a new kind of cheese experience to Pittsburgh.<\/p>\n\n\n\n

Born in Lyon, France, Ana\u00efs always considered good cheese a part of her life. But it wasn\u2019t until she moved to New York City and began working at Greene Grape Provisions in Brooklyn that she decided to pursue a career in cheese. She and her husband, a Pennsylvania native, moved to Pittsburgh to open their dream shop, which they named for Ana\u00efs\u2019 late mother. In addition to an expertly curated cheese selection, the shop offers classes, catering, and even raclette equipment rentals.<\/p>\n\n\n\n

1. Which cheese are you most excited about right now? Why? <\/strong>
I think right now I am so excited about Amber Kunik from Nettle Meadow Farm<\/a> in upstate New York. This little one is made of goat\u2019s milk with some cow\u2019s cream added. It is a triple cr\u00e8me that has been washed with Adirondack beer and bourbon and aged longer than the regular Kunik. As you cut into it, it almost breaks into shards, yet it is still buttery and rich on the palate. It kind of blew my mind the first time I tried it.<\/p>\n\n\n\n

2. Favorite summer cheese and beverage pairing? <\/strong>
My all-time favorite during the summer is goat cheese and a ros\u00e9 from the Provence region of France. I love a wonderful goat cheese. One of those aged goat cheeses, with a gooey creamline and chalky yet fudgy center, like Shabby Shoes\u2014a play on the French Chabichou<\/a>\u2014from Blakesville Creamery in Wisconsin.<\/p>\n\n\n\n

3. Favorite winter cheese and beverage pairing? <\/strong>
It might be clich\u00e9 but I love blue cheese and port. I don\u2019t do it enough, but it is one of my favorites. Jack\u2019s Blue from Parish Hill Creamery, for example, is a great one. The Stilton-style blue is firm yet fudgy, not too strong, with some notes of earth and hay.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

THE CORNER COUNTER<\/strong>
1 E Market Street, Red Hook, N.Y. | cornercounter.com<\/a><\/p>\n\n\n\n

Lauren Cunningham-Housman, owner<\/em><\/p>\n\n\n\n

After seven years of planning, Lauren Cunningham- Housman\u2019s dream of opening her own cheese shop finally became a reality. This past April, Cunningham-Housman opened the Corner Counter in the small village of Red Hook, New York Her journey to cheese has been winding; after working in finance for a decade, she quit her job to pursue her passion for food\u2014specifically cheese. She worked in the caves at Murray\u2019s Cheese, learning the art of affinage, and then behind the counter and in the office, all the while envisioning having a shop.<\/p>\n\n\n\n

The pandemic gave her the time she needed to hatch her plan: \u201cI was stuck at home with two kids and started working on a business plan. We went upstate and did recon for where to open a shop, stumbled upon Red Hook, and decided it was the right place to raise our family.\u201d Her goal was to find a community she could support and \u201ccreate a place where the people can gather and that feels like an extension of home.\u201d With a cut-to-order cheese counter, made-to-order sandwiches, grab-and-go dinner options, and a wine bar, the Corner Counter offers much more than just cheese. \u201cIt fills a need in the community,\u201d Lauren affirms.<\/p>\n\n\n\n

1. Which cheese are you most excited about right now? Why?
<\/strong>Spring Brook Farm Cheese Tarentaise<\/a>. We recently brought this cheese into the shop. I hadn\u2019t tasted it in a few years, and I forgot how complex and delicious it is. It\u2019s so versatile for pairing and cooking with.<\/p>\n\n\n\n

2. Favorite summer cheese and beverage pairing?
<\/strong>A burrata dish and a sparkling ros\u00e9 or a crisp, mineral-driven white. Perfectly light and refreshing.<\/p>\n\n\n\n

3. Favorite winter cheese and beverage pairing?
<\/strong>In the winter, I\u2019m a big fan of a good stout paired with a spoonable cheese like Uplands Cheese Rush Creek Reserve<\/a> or Jasper Hill Farm Winnimere<\/a>.<\/p>\n\n\n\n

\"\"<\/a>
Kate J. Truini, owner<\/em><\/figcaption><\/figure>\n\n\n\n

NEW CURDS ON THE BLOCK<\/strong>
900 Main St., Unit 5, Oakville, Conn. | newcurdsontheblock.com<\/a><\/p>\n\n\n\n

Kate J. Truini is a champion of local cheese producers. In 2021 she founded New Curds on the Block to bridge the gap between cheesemakers and consumers in her region, which is just outside of Hartford, Connecticut. Having started out as a mobile monger, Kate sold local cheese at farmers\u2019 markets, fairs, and events until she opened her brick-and-mortar location in November 2022. Kate travels to local farms weekly, not only to pick up cheese, but also to offer support and listen to her suppliers\u2019 concerns. She takes the time to develop relationships with cheesemakers so she can better support them and tell their stories.<\/p>\n\n\n\n

1. Which cheese are you most excited about right now? Why? <\/strong>
I am pretty jazzed about Smorbier from High Lawn Farm<\/a> in Lee, Massachusetts. It\u2019s been in development and the wheels we\u2019ve gotten recently just keep getting better and better! The cheese has a tacky rind and a line of smoky hot peppers that cuts through a velvety smooth, grassy paste. It presents beautifully and melts like a dream on a burger or some grilled veg.<\/p>\n\n\n\n

2. Favorite summer cheese and beverage pairing?<\/strong>
A pudgy washed rind with an orange wine. Funk on funk.<\/p>\n\n\n\n

3. Favorite winter cheese and beverage pairing?<\/strong>
A spruce-wrapped bloomy with gl\u00f6gg so boozy you can light it on fire.<\/p>\n","protected":false},"excerpt":{"rendered":"

We spoke to three cheesemongers to find out their go-to winter cheese and beverage pairings. <\/p>\n","protected":false},"author":114,"featured_media":46391,"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":"yes","footnotes":""},"categories":[2595],"tags":[2353,25463,2320,672,14083,34352,21492,34353,34204,4047,977],"coauthors":[33619],"class_list":["post-46386","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shop-talk","tag-beer-pairing","tag-chantals-cheese-shop","tag-cheese-pairing","tag-cheesemonger","tag-connecticut","tag-corner-counter","tag-drinks-with-cheese","tag-new-curds-on-the-block","tag-new-york-cheese-shop","tag-pittsburgh","tag-shop-talk"],"acf":[],"yoast_head":"\nCheesemongers Share What Cheese They're Most Excited About Right Now - 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