Cider and Cheese Pairing

 


Cider and cheese are a natural pairing. The creamy, earthy and savory flavors of cheese play well with the different flavor profiles of cider. We recently sampled our cider along with a few different cheeses from fellow Good Food Award finalists Grey Barn & Farm located in Martha’s Vineyard, MA and Point Reyes Farmstead Cheese Company located in Point Reyes Station, CA. Check out the pairings we put together below. 


Prufrock – Grey Barn & Farm

This certified organic, washed rind cheese from Grey Barn & Farm was named one of the finalists for the Good Food Awards 2020 and won a silver medal in the category of soft cheese at the 32nd Annual World Cheese Awards in Bergamo, Italy.

Description: “The delicate yet pungent paste of this washed-rind cheese has a beautiful, thick, soft yielding texture. Toasty and nutty with hints of tropical fruit and sour cream: when ripe this cheese has a slightly salty and savory flavor. Its delectable texture melts on your tongue.” 

Pairing: We found the balanced tart and sweetness of Mass Appeal paired well with the slightly salty and savory flavor of Prufrock. If serving with a sliced warm baguette and bit of chinky apricot or spicy mango jam on top, as Grey Barn & Farm recommends, we found it also pairs well with Legendary Dry.


Eidolon – Grey Barn & Farm

Certified Organic pasteurized cow’s milk cheese from Grey Barn & Farm. 

Description: “A bright and grassy bloomy rind cheese with hints of apple and celery that give way to deep mushroom and toasted pie crust.” 

Pairing: Grey Barn & Farm recommends pairing with a cold, crisp cider or a dry Champagne: one without excessive sweetness. We found this paired well with the champagne-like character of Legendary Dry. 


Bluebird – Grey Barn & Farm

Certified organic raw cow’s milk blue cheese from Grey Barn & Farm. 

Description: “A mature Bluebird is pleasantly salty with hints of butter. At times it boasts strong yeast notes like a good sourdough. Bluebird’s texture is yielding and soft. Not completely crumbly, it does boast tiny crystals that delight the senses.” 

Pairing: We found the pleasantly salty flavor and richness of Bluebird paired well with the caramel-like acidity, tannic back- bone and funky tartness Kingston Black.


Toma – Point Reyes Farmstead Cheese Co.

Among a whole host of other awards, this all natural, pasteurized, semi-hard table cheese by Point Reyes Farmstead was also named one of the finalists for the Good Food Awards 2020. 

Description: “Semi-hard cheese, creamy in texture with a waxed rind. Creamy, buttery flavor. Grassy tang finish.”

Pairing: We found that the creamy, buttery flavor of Toma paired well with both Mass Appeal and Legendary Dry. 


Original Blue – Point Reyes Farmstead Cheese Co. 

The Point Reyes Farmstead “cheese that started it all.” This “California classic style blue cheese is rindless, all-natural and gluten-free.”

Description: “Milky white in color with blue-green veins throughout. Ultra-creamy texture with medium-strong blue mold flavor. Sweet, fresh milk with a medium-to-strong punch of blue flavor.”

Pairing: We found the fruit forward flavors of Mass Appeal paired well with the peppery finish of Original Blue. It also paired nicely with the bright acidity of Legendary Dry.

 


Bay Blue – Point Reyes Farmstead Cheese Co. 

A rustic-style blue cheese with a natural rind from Point Reyes Farmstead.

Description: It is known for its mellow flavor and sweet, salted caramel finish. It has mild blue mold pungency and is earthy with notes of malty toasted grain.

Pairing: We found the mellow flavor and sweet, salted caramel finish paired best with Kingston Black. 


 

3 Fall Tailgate Recipes and a Cider Cocktail


At Stormalong we love cider, but we also love food, so we thought why not start an ongoing blog series that combines the two. Each month we will be sharing different recipes that incorporate cider in one way or another. With fall around the corner and football season kicking off, we decided to start with a few tailgate classics because when we think of football season we think of tailgating. Whether hosting a group of friends at home or heading to the game, we put together a few easy recipes to add to your spread and that pair well with cider.


Whiskey and Cider Cocktail

– 2 ounces Mass Appeal
– 1-1.5 ounces whiskey (we used Maker’s Mark)
– 2 ounces ginger ale or ginger beer

Combine all ingredients in a glass with ice, stir and garnish with an apple slice (if you’d like). Enjoy!


Cider Brine Chicken Wings

– 4 cans Mass Appeal
– 1 cup kosher salt
– ½ cup sugar
– 3-4 bay leaves
– 1/4 cup peppercorn

In a large container, combine the Mass Appeal, salt and sugar, stirring to dissolve the salt and sugar. (TIP: Pour the salt in slowly because it can cause the cider to spill over the top.) Add bay leaves and peppercorns.  Transfer to a resealable bag, add the meat and seal the bag, squeezing out as much air as possible. Set aside in the refrigerator for a minimum of 2 hours and up to 24 hours. Remove the meat from the brine and grill on medium heat until cooked all the way through.


Buffalo Chicken Dip

– 2 cups shredded rotisserie chicken
– 1 package cream cheese, softened
– 1/2 cup buffalo sauce (we used Tessemae’s Natural Buffalo Sauce – It’s gluten-free, soy-free and dairy-free, sugar free, vegan and Whole30 Certified)
– 1/2 cup ranch dressing (we used Primal Kitchen ranch dressing – It’s gluten-free, soy-free and dairy-free, sugar free, and Whole30 Certified)
– 1/2 cup blue cheese, crumbled
– 1/2 cup cheddar cheese, grated

Preheat the oven to 350 degrees. Mix all ingredients together in a large bowl. Spoon into an oven safe serving dish. Cook for at least 20 minutes, until piping hot. Serve with chips or veggies.


Orzo Pasta Salad

– 1 box of Orzo
– 1 pint of cherry tomatoes, sliced in half
– 1 clove garlic, diced
– 2 ears of corn
– 4 scallions, cut thinly
– 1 cucumber, peeled, deseeded, and sliced
– 1/2 red onion, very finely chopped
– 1 orange pepper, cut into small pieces
– 10 basil leaves, julienned
– 1 large lemon
– 3 tbsp olive oil
– salt and pepper
– feta cheese

Cook orzo in salted water until soft, drain. Blister the tomatoes in 1 tbsp of olive oil, add garlic at the end. Cook corn in the microwave for 3 minutes before shucking, then take corn off the cob. Prep the rest of the veggies and add to bowl. Juice the lemon, add 2 tbsp olive oil, salt, pepper and pour over the pasta. Mix everything together and adjust seasonings as needed. Add feta and basil just before serving.