Cheese Louise

Asher Blue Cheese and One Delightful Pairing May 01, 2014 14:47

Asher Blue Cheese + Shotwell Candy Co. Asher Blue Cheese + Shotwell Candy Co. Lately I've found myself sweetly surprised by cheese and pairings.  At heart, I'm a purist, who would like nothing more than the cheese to do the talking (wink wink Louise). Yet last week, our Taste of the South cheese class rendered me speechless. 

We had gotten to our last cheese of the night, Asher Blue from Sweet Grass Dairy located in Thomasville GA (one of my favorites).  I'm not sure how I had one salty caramel left, but I did.  So I thought what the heck, let's marry these two and see what happens. At first, I tasted...then my eyes widened.  Everyone must know what I had done! "The blue is fantastic with the caramel", I softly suggested.  Suddenly other cheese 101'ers agreed...this was a match made.  The grassy saltiness from Asher danced with the depth of the Shotwell Candy Co.  Salty Caramel.  It's  as if I wanted the caramel to be stuffed with blue cheese.  They brought out the best in each other. Both being from the south they represent tradition, memories and serious palate appeal. 

Who knew after so many years I would find such an artisan friendship in our little shop on one southern night.  There are of course some pairing "rules" but I find the best way to go about it is trusting what your taste buds tell you.  I still find myself surprised after 11 months of mongering, and for me, the best is yet to come.

Angela


stichelton - you say that three times fast! February 24, 2012 22:30

I trekked to Formaggio Kitchen in the South End of Boston sometime last year. I knew that they carried some Neal’s Yard cheeses, and I had a hankering for a bit of blue. I know that I can’t get Blue Monday in American, which is such a shame. (note to self!) So I settled for a wedge of Stichelton. It’s made from unpasteurised milk (Cow) with animal rennet. The cheese is a newcomer – five years ago it came on the market, but it’s made with the bacteria that was used in making now banned unpasteurised Stilton. (thank you Listeria) The cheese, hails from a dairy in Nottinghamshire – think Sherwood Forest, run by an American Joe Schneider in collaboration with Randolph Hodgson. But enough of provenance. To the cheese. It’s creamy and lingers long in the mouth. Not as shocking as one might expect from a blue, still sharp, but rich and pops with flavour.