Mark's October Cheeses, Beer and Wine Pairings:

Tilsiter Cheese and
Octoberfest Beer

Alsatian Munster Cheese and
Alsatian Gewurztraminer Wine

Columns to Savor
Mark Todd

Classic Pairings from France and England: California Crotin and Sauvignon Blanc from Quincy, and Montgomery's English Farmhouse Cheddar and Samuel Smith's India Ale

Picnic Cheeses: Fiscalini Cheddar with Chemay Ale, and Lesendairy Blue Roomkass with J. Lohr Beaujolais Wine.

Picnic Cheeses that Celebrate Summer.

Spring Cheeses: White Stilton with Lemon Zest and German Hefe_Weisse Beer, and Blue Stilton with Australian Tokay Wine.

Irish Cheeses: Cashel Irish Blue Cheese and Late Harvest Zinfandel, and Cahill's Porter Irish Cheese and Guinness Stout.

Brie de Meanx with Gruet Sparkling NV Brut and French Morbier Cheese with Saison Farmhouse Ale.

Aged Gouda Cheese and Belgian Dubbel Beer, and Fourme d’Ambert and
Côtes du Rhone Wine.

Cheeses of the Alps: Allgäuer Bergkäse with Alsatian Pinot Blanc, and Appenzeller Cheese with Bock Beer.

Cheeses of the Alps: Chiantino Cheese and Altbier Beer, and Hirtenkäse Cheese and Gewürztraminer Wine.

Spanish Wines and Cheeses.

History of Beer, Cider, and Mead: Cheese's Other Companion Beverages with two pairings.

Read more about
Mark Todd.

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

Cheese Expert
Mark Todd

The Good, the Bold
and the Stinky

This month we explore washed-rind cheeses, opening with an easygoing, approachable pair and closing with a duo that qualifies as “extreme eating.” Our first combo is the entry level offering, Tilsiter and Octoberfest. These two have been sharing a table in Germany for centuries, and chances are you’ll be as comfortable with them as they are with each other.

The second pair is a radical flavor fest best suited to the adventurous palate. While Munster is technically French, originating in Alsace, its character is distinctly German, harkening back to the many centuries which Alsace has spent under German rule.  No wonder it’s a perfect fit for a bold Gewürztraminer. The Munster is certainly one of the strongest cheeses available without a doctor’s permit, and Gewürztraminer is one of the few wines I could imagine bearing up to the flavor onslaught.

Cheese and Beer
Pairing

Tilsiter Cheese and Octoberfest Beer

The Cheese
Tilsiter is similar to a part-skimmed milk havarti, but with a washed rind. It is a very traditional German cheese, equally at home with brats and beer at Octoberfest or melted in a savory dish. This cow’s milk cheese is characterized by small mechanical open holes, a slightly elastic texture and a distinct earthy aroma. The wash (of whey and salted water in this case), is applied directly to the rind of the cheese regularly over a period of weeks, allowing specific bacteria to grow on the surface, while inhibiting mold and unwanted bacteria from forming. The result is a fairly mild version of washed rind, but still in the category.

Tilsiter is an entry-level cheese for people just starting to expand their horizons into this family of pungent offerings. Look for cheeses that are creamy ivory in color, and uniform from rind to center. If the cheese is dried out, slightly graying or blotchy, it has been cut too long and should be avoided. It should have a mild to moderately earthy aroma, not overpoweringly barnyardy. It will come foil wrapped so the rind is hard to see, but it should be fairly thin and dry with a distinct orange color. Avoid cheeses with a thick and sticky rind, which indicates age or poor handling.

Alsatian
Munster Cheese
and Alsatian Gewurztraminer Wine

The Cheese
Only Alsace makes real Munster, which is not to be confused with German Münster, and certainly not Wisconsin Meunster. This is serious cheese, not for the uninitiated. In fact, this washed rind, cow’s milk cheese that gives new meaning to “earthy” has been known to make even some long-time cheese aficionados squirm.  

In prime condition (just to the ripe stage), this cheese has aromas of mown hay and saddle leather, with a flavor so strong it is sharp, yet it at the same time sweet and nutty, even beefy. The rind, as in all washed rind cheeses, is edible. However, this is certainly an acquired taste and not necessary to the enjoyment of most washed rind cheeses. The creamy texture of this cheese stands in stark juxtaposition to its extreme taste. It looks gentle and mild; it is not.

Look for cheeses with little to no bulging sides, creamy beige pate with small irregular openings and a smooth, moist rind. The rind should be distinctly orange-red in color and show no cracking, as this indicates a dry or mishandled cheese.

Created for Barbara Admas
Beyond Wonderful
by Cheese Expert,
Mark "The Cheese Dude" Todd.

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.

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