C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 67
1. SHEPHERD'S WAY
FARMS BIG WOODS BLUE
Origin: Nerstrand, Minnesota
Milk: Pasteurized sheep
+ UMEBOSHI
Pairing jam with blue cheese is
a no-brainer—mix it up by trying
pickled plums. "The high butterfat in
Big Woods Blue really kicks up the
incredible umami flavor," says Zenoff.
2. COWGIRL CREAMERY
RED HAWK
Origin: Point Reyes Station, California
Milk: Pasteurized cow
+ BEEF BONE BROTH
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.
3. SENNEREI HUBAN
ALP BLOSSOM
Origin: Doren, Austria
Milk: Pasteurized cow
+ HOJICHA TEA
A delicate and nutty green tea,
Hojicha pairs well with this hard Alpine
cheese—round out the flavors by
adding sweet pear slices. Bonus: This
bite is an excellent palette cleanser.
4. EL GAZUL MONTES
DE ALCALA CURADO
PIMENTON
Origin: Alcalá de los Gazules, Spain
Milk: Pasteurized goat
+ TSUKEMONO (PICKLED JAPANESE
VEGETABLES)
Fermented veggies hold their flavor
better than their quick-pickled
counterparts. Here, they're paired
with Montes de Alcala Curado
Pimenton to echo the bite. (Prefer
something less spicy? Opt for Finca
Pascualete Pascualino instead.)
5. LAURA CHENEL
ORIGINAL GOAT CHEESE
Origin: Sonoma, California
Milk: Pasteurized goat
+ FRESH JAPANESE HERBS
Chèvre is mild enough to provide a
backdrop to f resh shiso, negi, or nira.
"You can even buy a large tub of goat
cheese, divide it into three bowls, and
try different herb mixes," suggests
Zenoff. Spread on a wasabi cracker
for an extra kick.
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THE JAPANESE
CHEESE PLATE
Pairings by Jill Zenoff, 2019 Cheesemonger Invitational Champion
written by MADELINE UPSON
photographed by FRANCINE ZASLOW
styled by CATRINE KELTY
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