Hold Your Nose, and Thank the Monks!There is only a slight difference between B.epidermis, the bacteria found on cloistered regions of the human body, and Brevibacterium linens, found on the skin of a washed-rind cheese. At least when it comes to aroma. So why then do we trust and enjoy, a cheese that smells like body odor, but not body odor per se? For enthusiasts of washed-rind cheese, its bodily odor activates our “cheese pheromones.” Indeed, the cheeses with the funkiest smell ((i.e. Epoisses, Taleggio, Cowgirl Creamery’s Red Hawk, all of which are available at Datz, by the way) often have the sweetest centers that melt like a dream. Their earthy funk adds flair to mild foods, and as they cook, the silkier ones form a sauce that coats food in a film of smooth, creamy luxury. These are cheeses that inspire cooks. You can thank the monks for this lovely discovery. During the Middle Ages, Trappist monks in Europe began rubbing the beer and spirits for which their establishments were celebrated on their cheeses to keep the rinds from cracking. The fact that the practice only made the cheese more delicious was simply fortuitous. Because washed rinds were traditionally Trappist cheeses, it is not surprising that they pair well with beer. The monks who make these cheeses are also master brewers and would naturally want their two creations to taste good together. I like them best with Trappist beers, but they go well with Belgian beers in general, whose slight sweetness plays off the flavors in the washed rind’s interior. Pairing with wine is simple, too. Aromatic whites are generally the way to go. Off-dry Gewurztraminers, Rieslings and lightly oaked Viogniers work like Belgian beers to highlight the cheese’s sweetness. If the cheese is European, it goes especially well with the wines of the region. Epoisses loves pinot noirs and chardonnays from the Burgundy area where it grew up, for example. So hold your nose if you must, but try not to judge a cheese by its odor. If it’s too strong for you on its own, try easing into a good washed rind with a recipe that incorporates it into a classic dish. Like grilled cheese, for instance. In honor of Grilled Cheese Month (April), we present the following recipe: Tallegio Grilled Cheese with Caramelized Onions and Arugula. In this sandwich, melted Taleggio makes one of the creamiest grilled cheeses you will ever taste. Offset by the sweetness of the caramelized onions and peppery arugula, the flavors are perfectly balanced. The crunch offered by country wheat and walnut bread only sweetens the deal.
Makes 2 sandwiches
Directions:
|
