Although we are known for having a vast international honey selection at the shop, I think that this year’s selection of domestic honey particularly stands out. Over the years, I have gotten to know our domestic honey producers quite well and, while the stories behind their passions are different, they each strive to produce beautiful, unique and delicious honey. Here are a few that will knock your socks off! (more…)
Posts Tagged ‘cheese pairings’
Posted in Honey, Rosh Hashanah, United States, tagged Ames Farm, apiary, bees, Brian Frederickson, buckwheat, buckwheat honey, cheese pairings, Don Smiley, hive, Honey, Rosh Hashanah, tupelo, tupelo honey, Volcano Island on September 10, 2012 | 5 Comments »
Posted in Cheese, Pairings, Producer Profile, Wales, tagged ale, Beer, brown ale, Caerphilly, Cheese, cheese pairings, food, Gorwydd, Gorwydd Caerphilly, IPA, Neal's Yard Dairy, pairings, Trethowan, Wales, wheat beer on October 24, 2010 | Leave a Comment »
Posted in Cheese, Jams & Preserves, Pairings, Produce, tagged apples, Cabot Clothbound Cheddar, camembert, cheddar, cheese pairings, clothbound, fall, food, heirloom apples, Keen's Cheddar, Montgomery's cheddar, Stichelton, Stilton on September 14, 2010 | Leave a Comment »
Spring may be the season of rebirth, but we can’t help a similar feeling of renewal when September rolls around: new season, new school year, cooler temperatures (at least in the northeast). Autumn is also the time to celebrate the harvest – particularly the new batch of apples, that most emblematic of fall crops. Fresh or preserved, apples are a simple and versatile addition to any cheese plate. (more…)
Posted in Candy & Confections, Pairings, Portugal, Travelogues, tagged cheese pairings, cotognata, food, Manchego, marmelada, membrillo, Portugal, quince, quince paste on July 14, 2010 | Leave a Comment »
If you love cheese, you’ve likely come across the sweet, tangy condiment called membrillo. Membrillo is the Spanish word for the quince fruit and is commonly used to refer to the sweet quince paste also known as cotognata in Italian and marmelada in Portuguese. Even though recipes vary, quince and sugar — cooked to a thick consistency, molded and cooled — are the primary ingredients. The resulting quince paste is a traditional accompaniment to many cheeses including the famous Manchego.
When putting together cheese plates for our classes, we pair a condiment with each cheese flight.
Not only is it fun for folks to try new things together but the ‘whole is greater than the sum of its parts’ phenomenon certainly comes into play when pairing cheeses with condiments. Classic go-tos for cheeses are honey, jam and membrillo (quince paste). We also have a range of mostardas from Italy that provide a wonderfully spicy/fruity compliment to some of our stronger cheeses. The rule of thumb (as with wine pairings) is generally to match strength to strength. (more…)