70 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3
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BRUNCH
PLATE
Pairings by Jacqueline Weiss, Chestnut Hill Cheese
Shop, Philadelphia, Pennsylvania (closed)
written by MADELINE UPSON
photographed by NINA GALLANT
styled by CHANTAL LAMBETH
1. CHEESELAND INC.
HONEY BEE GOAT GOUDA
Origin: Holland
Milk: Pasteurized goat
+ MITICA MARCONA ALMONDS
Delicately laced with honey, this
goat gouda "will have you smiling
f rom ear to ear," says Weiss. Pair
it with Spanish almonds for the
perfect balance of sweet and salty.
2. PA NOBLE
CAVE-AGED CHEDDAR
Origin: Kirkwood, Pennsylvania
Milk: Raw cow
+ DANIELE SOPRESSATA FRIULI
This raw-milk cheddar is "full-
flavored yet slightly sweet, and
you'll definitely want to eat it
straight off the block," says Weiss.
Thinly sliced sweet sopressata
provides a meaty punch.
3. EL TRIGAL DOP
6-MONTH MANCHEGO
Origin: Castilla–La Mancha, Spain
Milk: Raw sheep
+ DALMATIA FIG COCOA SPREAD
Manchego is easy to love thanks to
its fudgy texture and nutty flavor—
this DOP version is buttery, "but with
a bite," says Weiss. Complement its
sheepy decadence with a sizable
dollop of cocoa fig jam.
4. CYPRESS GROVE
HUMBOLDT FOG
Origin: Arcata, California
Milk: Pasteurized goat
+ KII NATURALS APRICOT ORANGE AND
ALMOND ARTISAN CRISPS
A striking addition to any cheese
plate, Humboldt Fog has a thin
layer of vegetable ash in the center
and boasts notes of buttercream
and herbs. Weiss recommends
slathering it on apricot–orange
almond crackers to draw out the
cheese's citrus finish.
5. LUIGI GUFFANTI
ROBIOLA DUE LATTI
Origin: Arona, Italy
Milk: Pasteurized cow and sheep
+ VALLEY PRODUCE COMPANY
TRUFFLE–INFUSED HONEY
A combination of cow and sheep's
milk makes this robiola flavorful
yet subtle. A few drops of truffle-
infused Australian honey round out
the creamy mouthfeel and add a
complex layer of flavor.
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