C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 69
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BUDGET
BITES
Pairings by Evan Talen, Forest Hill
Foods, Grand Rapids, Michigan
written by MADELINE UPSON
photographed by ADAM DeTOUR
styled by KENDRA SMITH
1. GORGONZOLA
DOLCE PDO
Origin: Piedmont or
Lombardy, Italy
Milk: Raw or pasteurized cow
+ BLACK MISSION FIGS
Gorgonzola Dolce is beloved
among blue turophiles, and
with good reason. The slightly
sweet blue paired with rich figs
"can be the dessert course of
your cheeseboard," says Talen.
2. SHELBURNE FARMS
2-YEAR CHEDDAR
Origin: Shelburne, Vermont
Milk: Raw cow
+ PITTED OLIVE MIX
This aged cheddar is big on
buttery flavor. "The briny acidity in
the meaty olives is just what the
sharp cheddar needs," says Talen.
3. RACLETTE PDO
Origin: Various, Switzerland
Milk: Raw cow
+ MINI AMES HONEY
Much like young cheddar,
raclette is a supreme melter and
often used in cooking. However,
"it's an outstanding, rich, and
pungent cheese with incredible
texture," says Talen. The sweet
honey juxtaposes the funk of
the raclette.
4. IDYLL FARMS
IDYLLWEISS
Origin: Northport, Michigan
Milk: Pasteurized goat
and cow cream
+ EAT THIS YUM! MEYER LEMON &
LAVENDER MARMALADE
Lemon and lavender jam
might seem like an uncommon
pairing, but the combination
of sweet and floral teases out
corresponding notes f rom this
goat's milk bloomy rind.
