Apple and Cheese Pairing Guide, Gjetost Caramel Apples, and Apple Camembert Clafoutis
Brat Summer ==> Apple Autumn
Hello, congregants!
Before we get into all the apple rhetoric, I want to take a moment to thank all of you for entering the Cheddar Giveaway and welcome all the newcomers (I’m so glad you’re here)! I’d also like to congratulate the winner, Dan Crowther, who coincidentally works in the cider industry. I know a lot of you are disappointed that you didn’t win, but I hope it comforts you to know that our big hunk of prized cheddar will be enjoyed alongside cider. It’s one one of the all-time greatest duets, as featured in the following Apple and Cheese Pairing Guide.
According to Wikipedia (questionable source, but good enough for a dramatic blanket statement) there are over 7,500 different types of cultivated culinary apples. That’s a lot of variety! Overwhelmingly so! Luckily, apples are one of the easiest foods to pair with cheese. Their sweetness plays off the salty flavors, their bright juices cut through the rich fats, and the crisp texture stands up to harder cheeses while contrasting softer ones. From dragging a tart slice of Granny Smith through a triple cream brie to washing down a grassy, crumbly cheddar with a bubbly glass of cider, it’s hard to find a bad match.
The below guide features apples in all of their many forms: sliced raw, baked into pie, cidered, buttered, and more. If you find the variety overwhelming, then get yourself a block or wedge of your favorite cheddar, such as Prairie Breeze, Cabot Clothbound, or Unexpected cheddar from Trader Joe's. Cheddar is a no-fail pairing with any apple situation, so try her with any of the following examples and branch out from there.
Please let me know your favorite cheese and apple pairings in the comments below.
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