June 2012 - Oser Communications Group

32
CHEESE
GOURMET NEWS JUNE 2012 www.gourmetnews.com
Cheese pairing
continues to
expand sales
What’s not to like about cheese pairing? It sells two categories at once, and allows
customers to venture out of their comfort zone to find new favorite items. Classes
are also a simple, casual event to drawing customers to the store, either for the public
or as private group events that can be assisted by store staff.
In-store beer and cheese pairing classes continue to be hugely popular, combining
two strong categories (and male and female demographics). Retailers can reach
new audiences by partnering to hold classes off-premise, in brewpubs, restaurants
(a great off-hour promotion) or at producers’ venues like dairies and tasting rooms.
Even beer and cheese biscuits are doing well, according to Mary Lynn
Mondich, who creates them for her company American Vintage. The classic variety
is perfect for cheddar, while her “pizza and beer” cracker does very well
with Mediterranean cheeses.
“It is really about talking to the consumer,” she says. “My most successful retailers
are the ones who go out of their way to talk to consumers, ask them what they want
and what else the store can provide.” Mondich observes that associates must be
comfortable upselling not only the product itself but with also its additional benefit
to the home entertainer: as a conversation starter for hesitant guests.
Of late, pairing has become so popular that New York cheese restaurant Casellula
has created some 100 house-made condiments to pair with cheese. Some are seasonal
(for specific cheeses), but the restaurant typically stocks about 30 condiments
at any given time. When choosing a pairing, the restaurant’s team considers texture
and color as well as taste. Their appearance on cheese retailer Anne Saxelby’s podcast
“Cutting the Curd” is available online, and well worth a listen.
Other strong areas are of course jams, preserves and fruit spreads. Spicy-savory
preserves continue to be popular at the shows, from spicy fig to last year’s sofi-winning
Braswell’s Onion Jam. Pepper jellies and fiery relishes are enjoying a revival
(perhaps as part of the fad for food from the American South), and their traditional
pairing with cream cheese is easily updated.
The new artisan pickles (both vegetables and fruit) are another popular option,
adding a vinegary tang and sometimes crunch to counter rich cheeses.
Gourmet crackers and breads round out the cheese plate, and whole or ancient
grains and sprouted seeds add a healthy novelty to these items.
Mieli Thun Monofloral Honeys from Viola Imports
*Cheese and Honey, and some pairing
suggestions from Andrea Paternoster,
nomadic beekepeer, Mieli Thun
Monofloral Honeys*
The argument of pairing cheeses with
honey has become almost “cult” like in the
territorial Italian cuisine. Cheese and
honey have their own prestigious identity
and can stand alone—one does not need
the other. Interestingly, one reason the tradition
to unite these two products of nature
was born, is the resulting nutritional
value of the dairy rich in calcium and the
honey rich in iron. Like all things requiring
measure and equilibrium, certain principles
apply.
In general, a delicate
cheese calls for a stronger
full-bodied honey. For example,
Melata d’abete,
with a dark amber color
and complex notes of
malt, pairs nicely with a
fresh ricotta or goat
cheese. The Acacia, with
hints of floral, is a much
better match for the pungency
of a gorgonzola. A
sweeter parmigiano reggiano
or grana pairs nicely
with a more bitter chestnut
honey. Fresh honeys
such as apple or orange complement a
pecorino. The intense aroma of eucalyptus
or timo honey will balance a saltier
cheese such Greek feta, and the more
pungent dandelion honey pairs nicely with
a robiola. Lastly, enjoy your pairings by
preparing first the palate with the honey
and then follow with the cheese.
Mieli Thun is available in the United
States through Viola Imports. Contact
them at 847-690-0790, via www.violaimports.com
or through Facebook and
Twitter. Viola Imports: Authentic Foods—
Uncompromised Quality.
Rubschlager Rye-Ola Flax Bread
Rubschlager Rye-Ola[R] Flax Bread is the
newest flavor in the Rye-Ola bread group.
Rye-Ola breads have the true taste of
Northern European breads, baked in
Chicago for a flavor fresher than the imports.
Rye-Olas are made of 100 percent
chopped whole rye. Flax seed is the richest
source of omega3s in the plant kingdom.
Other Rye-Ola varieties are
Pumpernickel, Sunflower and Black Rye.
Rye-Olas can be cut into small triangles
for hors d’oeuvres, or used direct from the
package, can become the start of a memorable
open-face artisan cheese or meat
sandwich. Whether for a snack or a meal,
or just as an interesting addition to a bread
basket, Rubschlager Rye-Ola breads are
perfect. Each slice provides whole grain nu-
Perk Up Parties wth American Vintage
By Mary-Lynn Mondich, Chef-Owner
Cheese and beer pairing takes a different
form with American Vintage, the only
cracker company with a “Liquor License.”
Every cracker is still sliced by hand, in
small batches. Beer is the main ingredient
in the dough, giving the finished cracker a
very home-style texture and taste. Customers
tell us the combination of flavors
gives these handmade morsels an addictive
quality; guests start talking about the
crackers as soon as they taste them.
Our crackers have no preservatives, no
cholesterol and no trans-fats. Only a few
ingredients and you can pronounce them
all. Consumers can taste the difference,
and have said the crackers are “Cheese’s
Hye Quality Bakery
Create wonderful cheese-based rollups
and flatbread snacks with
the Hye Roller: a soft
cracker bread designed for
foolproof rolled sandwiches
and wraps. It is developed
from a traditional Armenian
recipe, by California’s Hye
Quality Bakery.
With its velvety texture,
thinness and flavor, the Hye
Roller complements any ingredient
for a light yet satisfying
eating experience.
Unlike tortillas or other flat
breads, Hye Rollers hold ingredients
without turning soggy, splitting
apart or cracking. Rollups can be made
fresh and held from 48 to 72 hours de-
Way Better Snacks
Want a break from traditional cheese accompaniments?
Way Better Snacks chips,
packed with unique sprouted ingredients,
seeds and whole grains are hearty and
distinctive enough to stand next to some
diverse cheeses. Here are just a few recommendations:
Simply Sweeet Potato: The undercurrent
of sweet potato in these gems lends
itself well to something a bit salty and
earthy like goat cheese or a blue.
Simply Beyond Black Bean: The perfect
foundation for a spicy pepper jack.
Simply So Sweet Chili: These chips
have a chili kick and pair nicely with
Asadero or Queso Fresco.
trition, flavor and fiber, leaving the diner satisfied
long after the snack or meal is finished.
For information and inquiries, call
Rubschlager at 773-826-1245 or visit
www.rubschlagerbaking.com.
Perfect Partner.” In three flavors: Pizza and
Beer, and Smoky Chipotle, Lime and Beer
(in Mild and Hot Hot Hot). See our wine
flavors in the Baked Goods guide.
We are a small artisan company and appreciate
your interest in our crackers. Call us
at 718-361-1003, email info@americanvin
tage.com or visit www.americanvintage.com.
pending upon ingredients.
Baked from natural ingredients
and unbleached
flours with no
trans-fats or preservatives.
White and Wheat
flavors available, as well
as Pesto for foodservice.
Packed 36 to a case, for
retail (12 resealable vacuum-packed
bags, three
per bag) or foodservice
(six bags, six sheets per
bag). Shelf life eight
weeks refrigerated, six
months frozen, two
weeks at room temperature.
Contact Hye Quality Bakery at 877-445-
1778 or visit www.hyequalitybakery.com.
Simply Sunny Multi-Grain: This diverse little
chip partners well with most cheeses. The
company recommends cheddar or Gouda.
Also available are Simply Unbeatable
Blues and No Salt Naked Blues. Way Better
Snacks are certified gluten free and
kosher, Non-GMO Verified. Contact
janineevans@livebetterbrands.com or visit
them at www.gowaybetter.com.