by Dawn Smith-Pfeifer
Are you adventurous in the kitchen? Do you have a "knack" for knowing just what a recipe needs to make everyone go, "Whoa! Food heaven!"?
Well, that's not me. My husband blames it on the fact that I am of Scandinavian descent, and that there is some leftover propensity from the dark ages to cook the heck out of stuff just to survive.
I don’t blame my ancestors. I blame my palate. It's just not very "engaged" for lack of a better word. You know people who say, "It has undertones of cherry wood, smoked gouda and a little peppermint?" Yeah, I don't understand them at all. I taste something and it's either palatable or not. Boom. Done.
So, when I saw Midwest Dairy's brochure that explained what cheeses to pair with other "stuff" I had to share it. I can't be the only one with sub-par taste buds.
For instance, did you know that Brie pairs well with dried fruit or fig jam and a glass of dry, oaked Chardonnay or sparkling water?
Cheddar goes great with hearty sausage or fruit and a hoppy India Pale Ale, Syrah, or a vanilla-forward Viognier or Lemonade. (Don't ask me what a vanilla-forward Viognier is, but it sure sounds tasty!!!)
I took these directly from "A guide to cravable cheese pairings and cheese boards." If you are taste-bud inept and have trouble pairing your socks, let alone cheese and other food, I strongly suggest you check this out:
HARD AND SEMI-HARD CHEESES
Hard cheeses deliver a flavor intensity that is beyond compare, while semi-hard cheeses have a firm texture and wide variety of flavors.
Cheddar
Rich, Sharp, Peppery
PAIRS WITH:
• Hearty sausage or fruit
• A hoppy India Pale Ale, Syrah, a vanilla-forward Viognier or Lemonade
Gouda
Sweet, Buttery
PAIRS WITH:
• Piquillo peppers, salted almonds or bits of hearty country ham
• A full-bodied wine such as a Red Zinfandel, the bright berry flavor of a Grenache, a rich Porter or Root Beer
Swiss
Hearty, Nutty
PAIRS WITH:
• Piquillo peppers, hearty ham or spiced pistachios
• The subtle strength of a Merlot or a clean IPA
Parmesan
Salty, Nutty, Granular
PAIRS WITH:
• Spiced nuts, olives or cured charcuterie
• A hearty Cabernet Sauvignon
Want more tips? Check out Midwest Dairy's guide here: https://www.midwestdairy.com/resource/cheese-pairings-cheese-boards-guide/