{"id":17637,"date":"2022-08-12T17:30:12","date_gmt":"2022-08-12T21:30:12","guid":{"rendered":"https:\/\/wine365.com\/?p=17637"},"modified":"2022-09-09T16:33:54","modified_gmt":"2022-09-09T20:33:54","slug":"cheese-terroir","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/cheese-terroir\/","title":{"rendered":"Exploring Cheese Terroir in 4 Countries, 3 Continents, and 2 Wines"},"content":{"rendered":"

Saying \u201cwine and cheese<\/strong>\u201d is like saying \u201cpeanut butter and jelly\u201d or \u201cpancakes and syrup,\u201d and not just because the whole is\u2014if not greater than\u2014just as delicious as<\/em> the sum of its parts! These two ancient products also share many traits in common: they are both fruits of fermentation, can have layers of complexity that develop with age, and are influenced by terroir<\/strong>.<\/p>\n

Terroir is an inherently tricky thing to define. At its broadest definition, it\u2019s tied to a sense of place that is apparent when you taste the wine (or cheese). Wine terroir<\/strong> encompasses the microclimate, the elevation, and the soil where the grapes are grown. Cheese terroir<\/strong> encompasses the cellars where it is stored and aged, the humidity in the air, and most significantly, the grasses and food the animals eat. Alpine grasses, wildflowers, herbal mixes from arid landscapes: these flavors affect the animals\u2019 milk, and ultimately, the cheese.<\/p>\n

Stress factors in the environment affect both wine and cheese, but in opposite directions: whereas vines stressed from low soil nutrients and scarce water produce better grapes, of course this isn\u2019t true for the animals. It has been shown that happy animals produce better-tasting milk<\/a> and, therefore, cheese.<\/p>\n

\"Artisanal
Robiola Rocchetta, Hoja Santa, Roaring Forties Blue, and Ossau-Iraty cheeses<\/figcaption><\/figure>\n

Two Wines That Are Supremely Easy to Pair with Cheese<\/h2>\n

Here\u2019s a rule of thumb: when in doubt, choose a white wine<\/a> or a sparkling wine to pair with cheese. White wines<\/strong> will never overpower a cheese, whereas the tannins or red fruit flavors in red wine could clash with delicate cheeses. And sparkling wines<\/strong>\u2014white, red, and ros\u00e9\u2014have high acidity and a good, cleansing feel mouthfeel due to their effervescence. This means your tastebuds will not be as quick to tire out and you can enjoy more of that great, creamy cheese you\u2019re noshing on.<\/p>\n

\"Wine
Medici Ermete Solo Lambrusco and Villa Matilde Falanghina are two sure bets when pairing wine with cheese.<\/figcaption><\/figure>\n

The wines in my arsenal:<\/h3>\n

Villa Matilde Falanghina Campania IGP<\/a> \u2013 This wine is a stunner. I didn\u2019t realize how much I love Falanghina, but I\u2019ll be on the lookout for it more. The Falanghina from Villa Matilde (Campania, Italy) is honeyed and herbal, with fruity tropical notes of pineapple and white peach. The acidity is well-balanced with its medium body, and the complex notes help it pair with a wide range of cheeses for fun results. Villa Matilde Falanghina is a good reminder that Italy\u2019s white wines are under-discovered.\u00a0 <\/strong><\/p>\n

Medici Ermete Solo Reggiano Rosso DOC<\/a> \u2013 This is a dry, fruity red Lambrusco from one of the best Lambrusco producers. It has bright notes of juicy red raspberry, red currant, and ripe wineberries (I promise, they\u2019re real<\/a>\u2026and no, I don\u2019t mean grapes). It is highly quaffable. And at 11.5% ABV, it doesn\u2019t get to your head. Tannins are there, certainly, because it\u2019s a red wine, but they don\u2019t grip<\/em> your palate, and as such make this great for cheese pairing. Medici Ermete Solo is a good reminder that Lambrusco is under-rated!<\/strong><\/p>\n

Exploring Terroir through Cheese<\/h2>\n

These four cheeses from Artisanal Premium Cheeses<\/a>\u00a0are each reflective of where they come from, spanning four countries and three continents: their cheese terroir shines through. And while the old adage \u201cwhat grows together, goes together\u201d is a helpful way to pair wine and food, these cheeses all pair successfully with the above two Italian wines, both of which you\u2019d do well to have on hand for any number of cheese pairings.<\/p>\n

\"Cheese
Cheeses from 4 countries and 3 continents make up this cheese plate. Pair with Villa Matilde Falanghina and Medici Ermete Solo Lambrusco<\/figcaption><\/figure>\n

Ossau-Iraty \u2013 France: OH-so ear-AH-tee<\/em><\/h3>\n

The Ossau-Iraty is an AOC, or Appellation d\u2019Origine Controlee, <\/em>of France: a culinary delicacy that\u2019s protected, and carefully made according to age-old rules and traditions, for its heritage and typicity. Only one other goat\u2019s milk cheese has this status, Roquefort. Black-faced Manech sheep graze in high Alpine pastures in the summer in the western Pyr\u00e9n\u00e9es\u00a0Mountains, where they feed on seasonal wildflowers and fresh grasses<\/strong>, reflected in the flavor of the cheese. This one paired very well with the herbal notes of the Falanghina; I especially liked it with walnuts, bringing out its nuttiness, and black olive tapenade, emphasizing the cheese\u2019s savoriness.<\/p>\n

Hoja Santa \u2013 Dallas, TX: OH-ha SAHN-tah<\/em><\/h3>\n
\"Hoja
The hoja santa leaf leaves its imprint in the cheese<\/figcaption><\/figure>\n

I\u2019d never tasted a cheese like this before (and I\u2019ve tasted many cheeses!). This goat\u2019s milk cheese comes wrapped in a leaf of local hoja santa plant<\/strong>, native to the area where the cheese is produced in Dallas, Texas. The plant imparts subtle notes of anise, mint, and sassafras to the cheese. Put down your Tex Mex and eat Hoja Santa instead! Or\u2026pair it with a spicy local dish, because I really liked it with a dollop of hot pepper sauce (specifically Trader Joe\u2019s Italian Bomba Hot Pepper Sauce<\/a>) plus the Falanghina; or with a juicy date, which helped it pair perfectly with the Lambrusco.<\/p>\n

Roaring Forties Blue \u2013 King Island, Australia<\/h3>\n
\"cows
Happy cows of King Island, Australia. Photo: Mike Rowe<\/a><\/figcaption><\/figure>\n

You can\u2019t get much more terroir-driven than a moldy cheese, because the mold, of course, is a product of the environment. But this blue cheese has an even stronger pedigree of terroir: it is made with what is deemed the \u201csweetest milk in the land<\/strong>,\u201d which means the cows must be super happy with their diet of special grasses. According to legend, in the 18th<\/sup> century, straw mattresses occasionally washed ashore from French and English shipwrecks along the island\u2019s coast. There, still-viable seeds found fertile ground and grew into dinner for these happy cows. I\u2019m a huge fan of moldy cheese, and the intensity of this matched incredibly well with Lambrusco: the red fruit notes are a perfect pairing for the sharp pungency. Try it with dark jam, dried dates, or\u2014my personal favorite\u2014sweet, pickled watermelon rind (purchased my jar of Bradford Watermelon Rind Pickles<\/a> in a Gastro Obscura vending machine<\/a> in Union Square, NYC).<\/p>\n

Robiola Rocchetta \u2013 Piedmont, Italy: ROH-be-OH-lah roh-KET-tah<\/em><\/h3>\n

I\u2019ve waxed poetic about this triple-cream cheese already; see here for my notes <\/a>(a few words: buttery, rich, with complex textures). As for terroir, it\u2019s a milky mix from cow, sheep, and goat, all of which are raised in the Apennine Mountains right next to Liguria, just 5 miles from the sea, in a little comune <\/em>called Bosio. Bosio also encompasses much of the Natural Park of Capanne di Marcarolo, all of which means these lucky animals have a diet rich in foliage and spend many happy hours frolicking in nature<\/strong>. This cheese paired well with the Falanghina when spread on a simple water cracker, and when I added a date or berry jam to the mix, the Lambrusco won the day.<\/p>\n

\n

Are you curious to taste these cheeses and wines yourself? Gather your friends, because today’s your lucky day: Head on over to the Wine365 Shop<\/a> for the wine bundles and cheeses!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Saying \u201cwine and cheese\u201d is like saying \u201cpeanut butter and jelly\u201d or \u201cpancakes and syrup,\u201d and not just because the whole is\u2014if not greater than\u2014just as delicious as the sum of its parts! These two ancient products also share many traits in common: they are both fruits of fermentation, can have layers of complexity that<\/p>\n","protected":false},"author":2,"featured_media":17639,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53,4],"tags":[337,159,61,29,197,476,328,180],"class_list":{"0":"post-17637","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fresh-pressed","8":"category-wine-and-food","9":"tag-australia","10":"tag-cheese-and-wine","11":"tag-france","12":"tag-italy","13":"tag-lambrusco","14":"tag-texas","15":"tag-white-wine","16":"tag-wine-and-food-pairings"},"yoast_head":"\nExploring Cheese Terroir in 4 Countries, 3 Continents, and 2 Wines - Wine 365<\/title>\n<meta name=\"description\" content=\"Cheese terroir encompasses the cellars where it is stored and aged, humidity, and most significantly, the grasses and food the animals eat.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Exploring Cheese Terroir in 4 Countries, 3 Continents, and 2 Wines - 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