But that basic idea is really malleable. But contrast can be welcome, too. They had it on plain whole-grain crackers and The Man had a glass of Cabernet Sauvignon, which he said complimented the cheese quite well. Cambozola Blue Label (a blue brie blend cheese) Additional accompaniments for the cheese plate with sour cherry compote include charcuterie such as sausage, duck prosciutto or pat, fruit and nut crackers, toasted crostini, dark chocolate, Effies cocoa or rye biscuits and toasted nuts such as pecans or walnuts. You can make these nuts up to a week ahead of time. Merlot: Goes well with gouda, gorgonzola, brie, Jarlsberg or parmesan. mussels. We promise fresh quality milk in every ounce of cheese. Peppery and smoky, with lots of blueberry and plum flavors, syrah originally hailed from Frances Rhone Valley but is now widely made in Australia (known as shiraz), the U.S. and Chile. Swipe up to get the full guide on Cambozola cheese wine pairing and what else to serve with it. Since fat and protein carry flavors, older cheeses tend to be more rich and savory. Pinot gris from the Alsace region of France and domestically from western states like Oregon is richer and a little more complex. The Lady had some recipes for various hors doeuvre using the mini version of the Cambozola instead of a wedge from a wheel. Like cheeses, wines also run the gamut from delicate to bold, and their depth and complexity can correlate with their age, too. The Lady said something about Champignon holding a patent for making this cheese. They tend to be the richest and creamiest type of cheese, with a soft, spreadable texture. If I am serving a large number of people, say 40 or more, I buy cheese in half to one pound portions. Danish Blue: Semi-soft and with a. Washed rind cheeses: Washed rind cheeses are cheeses that are washed with a brine and bacteria or mold solution while ripening. WHAT DOES SOFT-RIPENED & BLUE CHEESE MEAN? Their nuttiness also works with oxidative wines like sherry, and their saltiness makes them terrific with sweet wines. This chart was compiled from many other food and wine pairing charts to. A strong and spicy blue cheese from Northern Spain that is made from unpasteurized cow's milk, but can also be blended with sheep and goat's milk. With its creamy texture and approachable flavors, Cambozola is ripe for the pairing with cocktails, especially when zingy liqueurs like Chartreuse are involved. Discover our delicious CAMBOZOLA varieties for every taste, and find out what makes our soft-ripened cheese so unique. Dont forget your vegetables, either: Cambozola makes an excellent garnish to simply steamed asparagus (a mixture of green and white is especially nice). Sparkling water or carbonated citrus-based beverages would have much of the same palate cleansing effect. Add pancetta or bacon to the pan and cook until edges begin to crisp. We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. So, you start thinking of all the different snacks with wine you could have. Sciurus carolinensis tartare with the Cambozola might be an interesting culinary delight. Add beef, a large pinch of salt, and a few grindings of pepper. By using our website and/or subscribing to our newsletter, Add garlic, carrot, celery and thyme to the pot and allow to brown for approximately 2 minutes. And its no secret that Prosecco loves Parmesan! If youd like to add another element to your lavish spread, Cambozola is also an excellent melting cheese for cooking, lending a gilded backbone to superlativegrilled cheesesandwiches,mashed potatoesormacaroni and cheese. Dry or off-dry riesling (you might see Kabinett on the label) go with the most cheeses, from asiago to Colby, Monterey Jack, Havarti and most cheddars. The juicy, tangy fruits go well with young cheeses like Brie. Green salads. A typically medium to light-bodied wine, pinot noir can be earthy and savory, as well as fruity with cherry and berry flavors. : definitely maybe. Wines, too, vary in acidity, sweetness, body, and structure. The exquisitely creamy CAMBOZOLA brings together in harmony two distinct styles of cheese: the rich creaminess of a brie with the piquant notes of a blue cheese. Instead, serve fresh-baked crusty bread and the best artisanal crackers you can find. It can even dress up a better than boringburger(for a slightly different take, lay thick slices across abisonburger just after it comes off the grill). Enjoy! Although first invented in the early 1900s by the Bergader family of Bavaria, it was the German company, Kaserei Champignon, which in the 1970s began to industrially produce this combination of a French soft triple cream cheese, similar to a Camembert, with the Italian Gorgonzola. This wine has some gusto! But the blue cheese also works with a sweet wine. Tokaji asz, like Sauternes, is made from grapes infected with noble rot. Its ginger and butterscotch notes bring out the subtly sweet, spicy and creamy aspects of the cheese. And if you prefer a hearty beer, we recommend a dark beer. The old adage of taking your cheese out of the fridge a half hour before serving holds true here as well: serving Cambozola at room temperature allows its aroma and the silken texture to shine. According to The Brain, Mary is quite special and leads such an interesting life that she requires twelve observers. - chart graphs pairing flavors .. dry to sweet & red to white incl. Thanks to its plush, silky texture and lush red fruit flavors, merlot goes well with just about everything: The bold sharpness of cheddar; smooth Havarti; and a mild nutty Swiss. Cambozolas charcuterie pairing potential is endless, and you can find more great combinationshere. A sweeter riesling (you might see Sptlese on the label) is terrific with really salty, bolder flavored cheeses like Gorgonzola, aged Gouda or Parmesan. Cheeses vary in moisture content, fat content, texture, flavor. Advice From a Cheese Master: How to Buy, Store and Eat Cheese. This makes it the perfect accompaniment for dessert. Sprinkle half the sugar over the walnuts and stir until sugar dissolves. The salt in the cheese heightens the perception of sweetness in the wine, so a wine that's already headed in that direction makes for a breezy pairing. rack or cellar. In addition to drying and concentrating the cheese, age also introduces new flavors. oysters. If desired, spoon off some of the fat. A creamy, buttery, salty blue cheese from Northern Italy that dates back to 879 AD. It's New Year's Eve, and your guests are about to come tumbling in. That's because there isn't just one kind of wine and one kind of cheese. Spice It Up with Crisp, Lighter Red Wines. As with any wine and food pairing, there are a number of considerations, such as texture, acidity, fat and tannin. POV: You're up late enjoying a glass of your favorite wine. If you're not serving right away, cover and refrigerate. Honey is a welcome touch, especially if youre serving a dessert wine. Light-bodied, dry, unoaked Chardonnay (Chablis). It's dry with a delicate body, but its floral aromas will waft ethereally above the savory notes of all of the cheeses. Why it works:Boerenkaas, an aged Gouda popular in its Dutch homeland, can be as versatile as Parm. Classic Pairing: Brie or triple creams with Champagne Why it works: Nothing washes away the creaminess of a silky cheese like the scouring bubbles of Champagne. For everyday enjoyment, semi-dry Rieslings and sweet wines such as Sauternes or Gewrztraminers would pair well, or make a splash with an aged port or champagne. It is a rich and creamy Camembert-type cheese with a bloomy white rind. The rind is edible, and it has a stronger, funkier flavor than the interior. Generous, approachable and intriguing, Argentina's wines make perfect companions for a variety of cheeses and recipes. Smoother and mellower than a typical blue cheese, we call it our beginners blue, and it is a real crowd-pleaser. On those days you feel like wine with your salad, reach for Ros. The good news is that your guests will be thrilled no matter what you pour. This makes it the perfect accompaniment for dessert. Wines, too, vary in acidity, sweetness, body, and structure. My review is based on their enthusiastic enjoyment of this cheese. Its texture is fudgy at the core and almost runny at the edges, with a central line of edible ash. Ros's pairing powers extend from mild creamy cheeses like mozzarella and Brie to zestier white cheeses including French feta cheese, and goat cheese of all kinds. For red wines, the things to watch out for are alcohol and tannin. Buttery, bitter nuts are tasty with rich Cheddar. Add celery and carrots and cook for 2 minutes. We can readily see how young cheeses might partner best with wines that are juicy, fruity, fresh and spiritedsparkling wines, crisp whites, dry ross, and reds with good acidity and sprightly fruit. As an associate editor at Taste of Home, Lesley helps track food and cooking trends, and writes and updates digital content. The unassuming interior yields a rustic French farmhouse ambience. If you are creating a single mixed blue cheese platter pick a variety, in terms of hardness, creaminess, type of milk and country of origin. Similar to other soft-rind cheese such as Brie and Camembert, the cheese should not have an ammonia-like odour a sign that the cheese is past its prime. Selecting the right beverage for your cheese speciality is an art in itself. What wine goes best with all those cheeses? Red zin is jammy with lots of cherry and brambleberry flavors, and a hit of spicy smokiness. Here are a few other notes to keep in mind: Watch those tannins. Of course, you are encouraged to try these out. Cabernet sauvignon is one of the most recognized styles of red wine. Experience has shown that figs, blackberries, and grapes are go particularly well with cheese. Serving a triple crme cheese like Brillat-Savarin? Creamy yellow-white soft interior with few striations of blue mold. Spread nuts, fruit slices and dried cherries in between cheeses. - Scandinavian Glogg recipes warm you up and pair with Holiday season foods. Some are sweeter and milder, but all pack a good deal of sharpness and tang. In general, you don't need much. These cheeses are often quite pungent and tend to have a strong . If you are serving a single cheese platter, with various types of cheese, quarter pound portions, or even 2-ounces portions will do, depending on how many you are serving. It's time to start popping corks. Consider using its creaminess to full advantage incheese ballsor aham and cheese quick bread. Why it works:Nothing washes away the creaminess of a silky cheese like the scouring bubbles of Champagne. All cheeses made by our supplier Kserei Champignon are made using pasteurized and rBST-free milk from cows that graze the lush alpine region of Bavaria, Germany. Parmigiano-Reggiano is arguably the most versatile cheese to pair with wine. In a skillet toast walnuts over medium heat for a couple minutes. // ]]>. Explore different ports and cheese combinations, like the full-bodied tawny port with a sharp and salty aged cheddar, or Gouda and Romano cheese. The word Cambozola is a portmanteau of Camembert and Gorgonzola. Smooth, creamy and delicious, it also freezes well. Resist the urge to store leftovers in sealed, air-tight containers letting the cheese breathe is essential to maintain its aroma and texture. Avoid big, tannic red wines like Malbec, Cabernet Sauvignon, Bordeaux, and Bordeaux blends. It has been produced in Allgu, a region in the south of Germany, for four decades and is a classic soft ripened triple-cream cheese. Older cheeses like Gruyre and Emmental acquire nutty flavors. For more comprehensive / specific expert advice try the award winning, Bars in the home offer enthusiasts a host of conveniences. The bubbles in sparkling wines pose a nice counterpoint to a rich cheese, scrubbing your tongue clean and making you want another bite. Sample Wine Pairing Menu. Their ample acidity and toasty, nutty flavors complement cheeses from fresh through aged. Whether the wine hails from New Zealand, California or Washington State, think of that freshness when looking to pair it with cheese. That's why Camembert and Champagne are a classic combination. Streaked sporadically throughout the inside of the cheese are blue veins produced using similar cultures to a Gorgonzola, albeit with a much milder flavour. It is wrapped in sycamore or oak leaves. Whatever cheese you put out, use the right tools, like good cheese knives. Cambozola is part of the Blue cheese family. A firm but buttery Manchego matches syrahs tannins, as do salty hard cheeses like cheddar, Edam and Parmesan. Like some wines, many cheeses taste better at room temperature instead of super cold. Sweet Rieslings pair well with salty cheese: Blue cheese Aged Gouda Feta Parmigiano Reggiano Semi-dry Rieslings pair well with semi-hard, medium-aged cheese: Havarti Jarlsberg Young Cheddar Monterey Jack Why not try citrus fruits or tropic fruits such as pineapple or passion fruit? The finishing touch on any great charcuterie board is the perfect drink pairing, and when it comes to beverages, Cambozola is also easily dressed up or down. For a drier, young white port, try Gruyere. Semi-Soft: Theyre not spreadable, nor do they break in shards like a hard cheese. Please contact us here to work with us. Or maybe you're having a casual wine tasting evening with friends. Cambozola A mild, creamy cow's milk cheese that combines the flavor of a blue cheese with a camembert-like texture. Blue cheese is one of my favorite cheeses. Havarti, Gruyere and even Gorgonzola make nice pairings, too. Blue cheeses develop pungency from the mold in their veins. But you dont have to stop at the blues. Grilled Romaine Salad with Cambozola Wedge and Pickled Red Onions. Privacy Policy, By continuing to use our Services and/or submitting the above information, you agree to our use of cookies and the terms of ourPrivacy Policy, Welcome to winemag.com! In addition to their primary fruit flavors, they take on secondary notes of oak, toast, earth, oxidation, minerals, umami, and more. Argentine Wine Pairings Not to Be Missed. However, adding a dash of honey and dark-chocolate complexity forms a bridge to the wines toffee-like sweetness. //