Fine Cheese & Charcuterie September 2017

It’s the height of apple season here in New England, and they are expecting one of best crops in many years.  We have had good rain, and many warm and sunny days to help ripen the fruit to perfection.  For me, a moderately tart apple with a hint of sweetness is the perfect pairing with cheddar cheese.  It has to be up there near the top of my list of favorite fruit and cheese pairings along with pear and Roquefort.  It’s also a pretty healthy snack.

It seemed fitting at this time of year for James to choose to feature cheddar for this month’s Passport to Fine Cheese.  There are so many great varieties of cheddar that hail from all corners of the earth, including America.  They can taste so different according to the aging, the type and amount of salt, and the differentiation between the milk from the different regions.  The texture differences and the melting properties can vary quite a bit too.  There really is a lot to know.

I wonder if our customers realize that there is such a flavor difference amongst the different types?  Do they think that if you had one brand of cheddar you have had them all?  I sometimes see cheese being sampled in the supermarket near the fruit, which serves as a great reminder of the power of that combination.  But, I seldom see cheddars from different countries or regions sampled together at the same time.  I bet there is still more great cheddars for our customers to discover, and it’s up to us to give them the first experience if we are going to be successful on hooking them on many.

James and I are off to Anuga, the great European food show, in a couple of weeks. We look forward to reporting to you about anything new and exciting we learn at the show when we return.

Happy fall.