| | Summer Cheese & Cracker Pairings | | | | | Cheese & _________ .
How would you fill in the blank?
Likely, your answer would be “crackers”… (wine a close second…)
The partnering of cheese with crackers goes back to ancient times when Legend is that nomadic tribes of Central Asia who carried milk in animal skin bags “discovered” cheese. They carried milk in saddlebags made from animal skins (possibly made from the stomach) which contains the coagulating enzyme known as rennin. The fermentation of the milk sugars would cause the milk to curdle and the motion of the horse would effectively act as churning and separate the milk into curds.
The result?
Curds and whey.
The curds of which made a form of cheese, and the whey provided a refreshing drink as they traveled. Interestingly enough, rennin is still commonly used today to make cheese. (Sometimes, you just get lucky?)
Likewise crackers, for the very reason that they were unleavened, and for the most part non-perishable, gave nourishment and a reliable food source for people in an era long before refrigeration. Especially when traveling long distances.
Cheese and crackers, two foods with a common ancestry, have ever since been linked as partners. Add wine, and you truly have brought together, in one meal, 3 of the most ancient foods humans have consumed since the Pyramids were a beach.
In keeping with this theme, we decided to create a Cheese and Cracker pairing for 5 cheeses that Ann, our Troy Deli Manager, says we simply must try. Of course, she’s also listed a couple other marvelous suggestions for each cheese.
Moody Blue: This creamy blue cheese is delicately smoked over fruitwood to create subtle smoky undertones with hints of roasted nuts and coffee.
The Cracker? Chicago Brand Flatbreads which come in many flavors. Ann is pairing the Moody Blue with the All Flavor for its bold flavors of Onions, Poppy Seeds, Caraway Seeds, Garlic and Sesame Seeds.
Other Uses:
• Crumble on burgers and salads
• Stir into risotto or cream sauces for pasta dishes
• Top pizzas or on caramelized onion wedges
Fontina: With underlying tart and yeasty notes, this incredibly versatile cheese is ideal for shredding, slicing and melting.
The Cracker? WASA Whole Grain Crackers …Ok, we cheated a little here…Technically, these are “crispbreads”, that is, baked bread that is sliced, seasoned and re-baked (like a biscotti is) and ultimately results in a cracker-like toast. Their signature crunchy texture and more neutral wheat flavor pairs very well with our Fontina cheese.
Other Uses:
• Stir into fondues
• Cheese based sauces
• Sandwiches
Butterkase: Mild flavor and buttery with a melt in your mouth texture.
The Cracker? Back to Nature Crispy Wheat Crackers. The Butterkase Cheese’s buttery flavor complements the wheat germ flavor of these crackers like “butter on toast” and the cracker’s sea salt is a wonderful counterpoint.
Other Uses:
• Macaroni and cheese
• Broil atop vegetables
• Grilled cheese sandwiches
Fontiago: A complex original that blends the qualities of two Italian cheese all stars. Starting with a rich and mild like Fontina and finishing with the tang of an aged Asiago.
The Cracker? Dare – Vinta. These crackers, baked with 8 Grains and Seeds hold their own and almost take on a leading role in this pairing. The Vinta’s distinct and unique character makes them a truly versatile snack.
Other Uses:
• Omelets and frittatas
• Enhance pasta dishes
• Sandwiches
Celebrity Goat Cheese: Goat cheese log covered with whole cranberries and dusted lightly with cinnamon.
The Cracker? “La Panzanella” Croccontini, an all natural Italian crispy cracker that comes in many flavors all of which are an appropriate pairing against the bold sweet and tangy taste of this Goat cheese.
Other Uses:
• Omelets and frittatas
• Enhance pasta dishes
• Sandwiches
Want more information on Nino’s cheeses?? Just click on:
• Cheese if you Please
• Summer Wine & Cheeses
• When you say “CHEESE”, think Nino’s |
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