Hudson Valley Cider Guide

Tag: Pairings

  • Leesy Cheesy Matchups

    Leesy Cheesy Matchups

    Washed rind cheeses began as a style of monastic cheese making in Alsace, France, centuries ambien ago. This style of cheesemaking involves repeated washing with diluted brines and cider, beer, spirits, or wine to cultivate bacteria on the surface of the cheese, giving it a distinctive clomid online flavor as it matures. The results can be extremely pungent, smear-ripened styles, like the Burgundian Epoisses whose red, stinky rind barely contains the creamy paste inside, or harder, firmer styles like Hartwell (above) where the bacteria is more restricted through washings and brushings. Cheesemakers often collaborate with local craft beverage makers to create unique regional styles. Aging caves can also be used by creative affineurs, or cheese aging ambien zolpidem specialists, to develop a signature brand or specialty cheese. Here are a few decadent cider-washed favorites that pair well with the Hudson Valley’s diverse cider and apple spirit offerings.

    Photo: The Cellars at Jasper Hills Farms

    Murray’s Cavemaster Reserve Greensward

    The result of a collaboration between NYC’s Murray’s Cheese and The Cellars at Jasper Hill Farm in Vermont, Murray’s Cavemaster Reserve Greensward features a wash of cider-based brine with just the right amount of cave aging to achieve an oozy, silky texture. Its spruce wrap lends subtle hints of pine and resin. Big and meaty.

    Matchups:

    Slightly funky natural style ciders or an unaged Applejack can stand up to the cheese’s unusual pine notes.

    Photo: Courtesy Murray’s Cheese

    Gatekeeper

    Gatekeeper is a washed-rind triple creme made with pasteurized sheep’s milk, cow’s milk, and cow cream from the Hudson Valley’s Old Chatham Sheepherding Company. At just a few days old, the baby cheese makes its way to Crown Finish Caves in Brooklyn where it’s washed in Graft Cider’s funky Farm Flor three times during its two-week stay.

    Matchups:

    Sparkling ciders and apple brandies balance the salty, fruity, and yeasty cheese flavor.

    Photo: Courtesy Crown Finish Caves

    Hartwell

    Hartwell is a bloomy-rind style cheese from The Cellars at Jasper Hill Farm inspired by the soft cheeses of Brittany. Washed with Ice Cider lees from a nearby cidery, its flavors start out custard-like and approachable becoming more complex as it softens. Aromas of butter-softened leeks with crisp apple nuances. Find it only at Whole Foods.

    Matchups:

    Dry to off-dry sparkling ciders complement the fruity aromas of the cider wash; for a sweeter finish, try a Pommeau.

     

     By Wendy Crispell
  • Cheesy Collaborations, Perfect Pairings!

    Cheesy Collaborations, Perfect Pairings!

    It’s no coincidence that the world’s best cider regions are also known for their cheeses. Here in the Hudson Valley and Capital Region there are a number of creameries producing cheeses that create magical combinations when paired with local hard ciders, and many are available in tasting rooms, farm stores and markets.

    In general, drier styles of cider pair well with mild, fresh goat cheeses, while off-dry, fruit infused or barrel-aged styles favor cheddars and Gouda. Sweeter-style ciders, and Orchard Hill’s Pommeau, are the perfect ending to any meal accompanied with a spicy blue cheese.

    Some cideries are collaborating with local dairies and cheese caves to create their own special cheeses. Try one of the following for an ideal marriage of cider and cheese:

    Nine Pin Ciderworks has recently teamed up with Nettle Meadows Farm to create Pins and Nettles, a mixed goat and cow’s milk tomme washed with cider, then rubbed with bright green tarragon and sea salt. It’s a delicious, crumbly, hard cheese with ginger undertones.

    A seasonal favorite from Murray’s Cheese in NYC is Little Big Apple (below) using apple leaves from Warwick Valley Winery’s orchard. After soaking the leaves in apple brandy, they are wrapped around a triple crème tomme and aged in caves on Bleeker Street in the West Village. If you’re lucky enough to score a piece of this, sit down and pour yourself a glass of Warwick’s Black Dirt Apple Jack or their aged American Fruits Apple Liqueur. Pure perfection!

    Consider Bardwell Farm Slyboro is a raw goat milk cheese, washed in hard cider from Slyboro Cider House in Granville. Aged for about two months, this cheese has sweet grassy notes and a hint of apple lingering on the rind.

    Local cheeses are also available at Bad Seed Cider Co., Brookview Station Winery, Applewood Winery, and Nine Pin Ciderworks. Discover your own favorite pairings with the region’s ciders and recreate the experience at home!

     By Wendy Crispell