“It’s classic cheese season,” says Bridget Fitzpatrick, Certified Cheese Professional at Whole Foods in Devon. Bouncing around the expanse of cheese offerings, domestic and from abroad, Fitzpatrick dispenses her cheese acumen, righteous garnishes and the libations that bring everything together in the spirit of the season. With spring’s milk having time to develop as cheese all summer, “after six months of aging, it’s a great time for cheese.”
We asked Bridget to share her expertise on four key cheese pairings that will wow at your next holiday gathering. All of these cheeses and beers are, of course, available in stock at Whole Foods Market.
Pairing One: Award-Winning Stunners
The cheese: Black Diamond, an aged blooming rind goat cheese by Yellow Springs Farm of Chester Springs; Vintage Grand Ewe, a sheep’s milk cheese.
The taste: Black Diamond bursts with a well-balanced mix of creamy and saltiness, and a slight hint of pungency. Grand Ewe beams with rich, well-balanced notes of butterscotch and almond.
The accompaniments: 34-degrees Natural Crisps, Eat This preserves.
The beverage: The flavors marry well with a saison—ripe with fruit and spice.
Pairing Two: Slice of Cheese Luxury
The cheese: The truffled Sottocenere from Italy.
The taste: Aromatic, luxurious and with a pronounced earthiness.
The accompaniments: Marcona almonds and cherry balsamic jam from Anarchy in a Jar.
The beverage: Bold red like a cabernet sauvignon or a bigger chianti.
Pairing Three: Holy Grail of Holiday Cheese
The cheese: The creamy, washed-rind Vacherin.
The taste: Blend of funk, rich cream, sharp butteriness.
The accompaniments: Virginia Chutney’s cranberry variety and 365 mini toast.
The beverage: The cheese’s big flavor pairs well with sparking wine, like a dry champagne or a light beer.
Pairing Four: Blue Cheese Perfection
The cheese: French Persille du Beaujolais.
The taste: Cross between a Gorgonzola and a Stilton with a mix of farmyard earthiness aside creaminess.
The accompaniments: Apple “crackers” and honeycomb harmonize well with this “easy pair.”
The beverage: Offering a Beaujolais, as it shares the same provenance as the cheese, will be a beaming complement. Fitzpatrick elaborates that a sure-fire way to keep flavors balanced is to think of a food and drink pairing regionally: “If it grows together, it goes together,” she says.
General Pairing Rules
Fitzpatrick offers fail-safe selections: “Definitely a Vacherin! Something blue, like a Stilton, and a cloth-bound cheddar.” Go for variety though, she cautions. “Too many similar flavors and textures make for less than exciting selections that will not pair well.”
She also reminded that cheese is seasonal. What worked well at a summer picnic may not be the choice for late-night by the fire. Fresh goat cheese, for instance, may not be available or at its best.
Fitzpatrick offers a cheesemonger’s insight for the unfamiliar: “Don’t be afraid to ask questions.” With over 300 cheese experts in the Whole Foods ranks, guidance is plentiful.
“Sample! Don’t be intimidated.”
Get shopping at Whole Foods Devon at 821 W. Lancaster Ave in Wayne; phone: 610-688-9400.
- Photography: Jim Berman
