BeyondWonderful.com: Barbara Adams, Beyond Wonderful Baking, Cheese, Produce, and Wine Culinary Experts


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Cheese Expert
Mark Todd

Cheese and Wine Pairing: A New
American Tradition

Almost every European culture has a tradition of pairing local foods with local beverages. In fact, many local specialty foods, including cheeses, were developed specifically to complement the preferred wine or other drink of the region, and vice versa.

The Birth of American Wine and Cheese Culture

In the 1950’s, a few pioneer winemakers and grape growers set about to demonstrate that America could produce world class wines. After almost two decades of hard work and dedication, their efforts paid off as American vintners began to win major awards at blind tastings around the world. Today, wines produced in the United States command some of the highest prices of any wines in the world. And while American fine wine has never commanded the highest market share, American vintners have led trends that the biggest on the block have had to follow.

Wine and Cheese Pairing #1

Farmhouse Cheshire and Rheingau Riesling

Cheshire is one of the oldest cheeses in the British Isles. Traditionally produced in northwestern England in and around the county of the same name, this cheese dates back at least to the Norman Conquest. It is mentioned by name in the great inventory of England taken in 1086 by William the Conqueror, but it probably predates Roman occupation and may predate Christ himself.

Traditional Farmhouse Cheshire is difficult to find today, but well worth the effort. Made from unpasteurized Friesian cow’s milk, this cheese owes its distinctive taste and texture to the unique pastures in which the cows graze. Once part of the ocean bottom, these pastures have a high concentration of salts and minerals, which naturally transfer to the grazing cow and the milk she produces. This yields a cheese that ripens slowly and has a crumbly texture.

Wine and Cheese Pairing #2

Chèvre and
Sauvignon Blanc

Chèvre is the French term for all cheeses made from goat’s milk. It can be fresh or aged; covered in ash, herbs, pepper, white or blue mold – even edible flowers. You can find Chèvre shaped in cylinders, coins, buttons, pyramids or packed in tubs of olive oil. Since goats are commonly believed to be the first domesticated farm animal, cheeses from goats milk were undoubtedly the first produced.

When Americans think of Chèvre, most envision the soft, white, slightly crumbly fresh version so popular on salads and gourmet pizzas. In fact, this popular variety represents only a tiny portion of the Chèvres available in today’s American markets. Hardly even cooked (about 80-85ºF), this cheese is best eaten as soon after release as possible. As with cottage cheese and cream cheese, maximum freshness counts.

Read about Mark Todd.

Get more information on great Alpine and specialty cheeses at Fond O' Foods .



	Chevre Cheese Tray with Sauvignon Blanc Wine



	English Farmhouse Cheshire Cheese Tray with Rheingau Riesling Wine



	Mark Todd at one of the cheese demonstrations that he gives across the United States.

Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine. Check out Barbara Adams Blog , the Beyond Wonderful Press Room, and our newest featured column, Hungry for the Weekend.

Barbara Adams brings you Recipe Collections, Quick and Easy Recipes, Party Ideas, Global Cuisine, and How To Cooking Tips and Techniques.