‘Tis the season …. for sunny yellow Meyer lemons! We created this pairing a while back for the good folks at Eat Wisconsin Cheese. Citrus preserves bring a welcome vivaciousness to a cheese board in these long last days of winter, while aged alpine-style cheeses recall the lush summer meadows of seasons past.
Our honey-sweetened Meyer lemon marmalade brings out the sweet flavors of a cheese like Pleasant Ridge Reserve or Roth Grand Cru Reserve. Serve atop an oat cracker and add a spring of thyme for a party-worthy appetizer.
Are you wondering where there are Alps in Wisconsin? Alpine-style cheeses are those modeled after traditional Swiss mountain cheeses — not necessarily made in the Alps. Grand Cru is the signature cheese of Wisconsin’s Roth Cheese, a cheese made in traditional copper vats and aged — in the case of the Reserve — 6 to 9 months. It’s floral and nutty and just an all-around palate pleaser. Grand Cru Reserve has twice won gold in the World Cheese Awards, while the washed-rind Grand Cru Surchiox was World Champion in 2016.
Click over to EatWisconsinCheese.com for our marmalade recipe and then let us know what you paired it with!
Tommes typically hail from France or Switzerland, are made from skim milk and are a natural match with pickles, olives and other Francophile accompaniments. But what should you do when you meet a Minnesota-made tomme crafted from rich whole milk? Pair it with Israeli-style pickles, of course.
Perhaps that’s not an obvious duo, but a buttery tomme – in this case, the Lone Grazer Creamery’s Northeazy – can stand up well to the tangy, vinegary, tumeric-tinted pickles from the must-have cookbook “Zahav.” Call it a bridge between two cultures (pun very much intended) or just the result of a random scavenging of the refrigerator one day, but I call it delicious.
I typically don’t try to post about two of particular creamy’s cheeses in a row, but having been gifted almost an entire wheel of Northeazy after a work event, it would have been a pity to pass on such an opportunity. Unlike Hansom Cab, Northeazy isn’t washed in whiskey or other libations, which allows more leeway in pairing options. The crusty exterior encases a spongy delight of thick, yellowish, slightly sweet paste. It won’t break down and ooze, of course – that would be very un-tomme like – but when the paste bulges under a love squeeze, you’ll know it’s ripe for snacking.
Now for these pickles. Well, there’s not a speck of dill in sight. Instead, you get a crisp, sharp bite, and the mixture of carrots, celery and cauliflower offer a variety of bites ranging from sweet to woodsy to super-crunch. Though they could be the star of any mezze tray, make them the centerpiece of your cheese board for a change, along with fluffy wedges of homemade pita (no flat, sad store-bought discs allowed!) and a bowl of Zahav’s life-changing hummus. Middle East + Midwest = cheese and pickle paradise.