Say Cheese!

publication date: Oct 18, 2008

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author/source: Michael J. Bryan

By Michael J. Bryan

One of the most rewarding taste sensations is that of pairing cheese with wine. It is also one of the most challenging because most people are unaware of the broad array and complexity of cheeses.

The number one source for hand-made, “artisanal” cheeses is ArtisanalCheese.com, the source for our cheeses used at the school (with the exception of those provided by our Sponsor Cabot Creamery which are delicious). ArtisanalCheese.com carries approximately 1,500 cheeses, which seems like a lot until you realize France produces 700 cheeses just by itself.

Americans love to start the eve with wine and cheese appetizers; the Europeans finish the meal the same way. Here are a few maxims for success in pairing these two:

• White wine is more pairing-friendly than red wines in general.

• Fresh goat’s milk cheeses work great with dry, crisp white wines.

• Bleu cheeses work excellent with sweet, dessert-style wines.

• Like fruits and vegetables, certain cheeses are “in season” during times of the year.

• A great cheese will make an average wine seem better.

• Obtain ideal serving temperature by leaving cheese out two hours before serving.

• Don’t forget to have some fresh baguettes around.

Every state in the union has at least one winery, and now 43 states each have at least one artisanal cheese producer. It’s never been easier to source excellent, hand-crafted products – whether wine, cheese or chocolate – from our homeland.