Why it works:If there was ever a cheese that called for beer, its this pungent favorite. Languedoc-Roussillon Wine Tour - May 2023; Rhne Wine Tour - June 2023 (SOLD OUT) Champagne Wine Tour - June 2023 (SOLD OUT) Loire Wine Tour - June 2023 (SOLD OUT) Bourgogne Wine Tour - Oct 2023 (SOLD OUT) Alsace Wine Tour - Oct 2023; Bordeaux Wine Tour - Oct 2023 (SOLD OUT) Intensive Bourgogne ML week in Beaune (Nov.5-10, 2023) Melt it into grilled cheese sandwiches with apple or top a burger. By using our website and/or subscribing to our newsletter, oysters. We will introduce you to the world of CAMBOZOLA, which is sure to inspire you. With its creamy texture and approachable flavors, Cambozola is ripe for the pairing with cocktails, especially when zingy liqueurs like Chartreuse are involved. Generous, approachable and intriguing, Argentina's wines make perfect companions for a variety of cheeses and recipes. Because it comes in a wide range of styles, from dry and crisp to viscous and sweet, it goes the extra mile to pair with various cheeses. Cart(0) YourShopping Cart Your cart is empty 888-692-4339 Click to Chat! I hear a very important (imagine that) canine named Barney lives there and requires constant observation. Whether youre looking for wine and cheese board pairings for a party or putting a wedge of cheese out for a simple snack, figuring out which wine to sip can be tricky. All rights reserved. Why it works:The tang and crystalline crunch of Cheddar combine magically with the cassis and tobacco notes of a good Bordeaux, especially a gravelly textured Cab-Merlot blend from Graves. They tend to be the richest and creamiest type of cheese, with a soft, spreadable texture. Theres something about this wine thats pure magic. Beer lovers could pour a dark stout or strong ale to complement the rich cheese. Smoother and mellower than a typical blue cheese, we call it our beginners blue, and it is a real crowd-pleaser. Try CAMBOZOLA with a semi-dry Riesling or some sweet wines (red or white). Both have great acidity, which makes them fantastic to sip with food, but Italian pinot grigio is often lighter-bodied and crisp with vibrant citrus flavors. Its original name was Bavarian Blu. An Australian blue that is produced on King Island, in the 40 degree longitude, renowned for its roaring winds. champagne. However, according to The Lady, you gently heat the filled cheese shells in the oven to melt the cheese and blend its flavor with the other ingredients. Pair sweet red wines with blue cheeses like Bayley Hazen Blue and even blue-bloomy hybrids like Cambozola, Firefly Farms' Mountain Top Bleu, or Tulip Tree's double-cream Chicory Blue. They tend to have nutty and complex savory notes. Let cool. Blue cheese is one of my favorite cheeses. Buttery, bitter nuts are tasty with rich Cheddar. Corus Entertainment Inc., 2023. The Sauvignon Blanc shares that big personality, as well as tangy, grassy flavors. A lighter, acidic wine pairs well. This past week The lady received several new cheeses for the holidays and one of those is Cambozola Black Label from the German Kaserei which also makes the Blue Label Cambozola and the Champignon Mushroom Brie. you agree to our use of cookies and the terms of our. On German labels, look for Halbtrocken or Feinherb. Hi Elsa, I corrected the recipe to show the pepper is added with the second half of the sugar and salt. Its texture is fudgy at the core and almost runny at the edges, with a central line of edible ash. Cambozola is part of the Blue cheese family. WHAT DOES SOFT-RIPENED & BLUE CHEESE MEAN? Home Recipes Dishes & Beverages Beverages Wine. Stir until sugar crystals dissolve and caramelize. CAMBOZOLA stands for soft-ripened cheese specialities of the highest quality. Creamy yellow-white soft interior with few striations of blue mold. As a cheese ages, a process called affinage, the moisture in its body slowly evaporates, leaving behind fat and protein. Hi Elsa, I corrected the recipe to show that you put the pepper in with the second half of the sugar and salt. If you must serve red wine with young cheeses, reach for one low in tannin, like Beaujolais or sparkling red Lambrusco. Cheeses: Ricotta, Mozzarella, Burrata, Chvre, Feta, Halloumi, Brie, Camembert, Brillat-Savarin, Crottin, BcheronPair with: Riesling (dry to sweet), Gewrztraminer, Moscato, Champagne, Cava, Chablis, Chenin Blanc, Pinot Gris, Pinot Grigio, Albario, Grner Veltliner, unoaked Chardonnay, Sauvignon Blanc, Provenal ros, Beaujolais, Lambrusco, White Port, Fino sherry. Dry or off-dry riesling (you might see Kabinett on the label) go with the most cheeses, from asiago to Colby, Monterey Jack, Havarti and most cheddars. It's fun to open a range of bottles to sample with your cheese assortment, but if you must pour a single wine with a mixed plate of cheeses, try Riesling, especially off-dry. Some varieties, such as the premium Cambozola Black Label cheese, are matured in cold storage to produce a distinctive grey bloom on the rind and a fuller sweeter flavour with finer blue veins and a more robust aroma. Cambozola can appeal to both lovers of yielding gooey Camembert and aficionados of the dark veins of nuttiness in Gorgonzola, making it a well-rounded presence on cheese boards and holiday platters alike. With a creamy mouthfeel laced with the delicate crystalline texture of a light blue cheese, Cambozola is a crowd-pleasing chameleon of the cheese plate and charcuterie board. We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. The finishing touch on any great charcuterie board is the perfect drink pairing, and when it comes to beverages, Cambozola is also easily dressed up or down. Like cheeses, wines also run the gamut from delicate to bold, and their depth and complexity can correlate with their age, too. Add beef, a large pinch of salt, and a few grindings of pepper. We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. - Scandinavian Glogg recipes warm you up and pair with Holiday season foods. Return the meat to the pan, add wine, and increase heat to boil. Why it works:The rich creaminess and salty sharpness of the cheese meld with the wines sweet depth. Ros is perfect all year long! In general, you don't need much. But contrast can be welcome, too. Spice It Up with Crisp, Lighter Red Wines. They will keep well for 24 hours. Serving a triple crme cheese like Brillat-Savarin? - chart graphs pairing flavors .. dry to sweet & red to white incl. Subscribe to our mailing list and get interesting stuff and updates to your email inbox. Although first invented in the early 1900s by the Bergader family of Bavaria, it was the German company, Kaserei Champignon, which in the 1970s began to industrially produce this combination of a French soft triple cream cheese, similar to a Camembert, with the Italian Gorgonzola. Sprinkle salt, pepper and remaining sugar over sugared nuts and stir to combine. Whether the wine hails from New Zealand, California or Washington State, think of that freshness when looking to pair it with cheese. Sparkling wines, from dry to sweet, almost always work well, too. Restrained, dry, light-bodied Sauvignon Blanc (Sancerre), Dry, young Riesling, dry Chenin Blanc (Vouvray), Grner Veltliner, Aged Hunter Valley Semillon or textured white Rhne varieties (Marsanne and Roussanne, specifically Chteauneuf-du-Pape Blanc) for ripe, pungent cheese, Dry and light-bodied wines that are young, fruity and unoaked (Pinot Noir, Dolcetto, Barbera, Gamay, Cabernet Franc from the Loire, Bonarda, Menca, Zweigelt), Dry, traditional-method sparkling wines (brut Franciacorta, brut California bottlings), Dry and off-dry, unoaked white wines (Gewurztaminer and Pinot Gris from Alsace, Chenin Blanc from the Loire), Dry, structured whites (Marsanne and Roussanne, mature Hunter Valley Semillon, Riesling from Clare or Eden Valley, Australia) for ripe, pungent cheese, Epoisses and Chambertin (said to be a favorite of Napoleon), Dry, white wines with a touch of oak (Chardonnay, Pinot Gris, Rioja), Gutsy, rustic, crunchy wines without much oak (Ctes de Rhne, Corbires, St-Chinian, Chianti, Menca, young Bordeaux blends), Vintage traditional-method sparkling wines (Champagne, Franciacorta) for younger cheese, Bold wines with some age (Nebbiolo, Sangiovese, Aglianico, Rioja or Bordeaux blends from cooler climates like Bordeaux or Margaret River). Match a sweet Ros with creamy Cambozola, a blue triple creme cheese from Germany. They had it on plain whole-grain crackers and The Man had a glass of Cabernet Sauvignon, which he said complimented the cheese quite well. Cheeses: Havarti, Edam, Emmental, Gruyre, Jarlsberg, young Cheddar, Monterey Jack, Manchego, Tomme d'AlsacePair with: Chardonnay, white Burgundy, white Bordeaux, Pinot Blanc, Viognier, white Rhne blends, Riesling (off-dry), Gewrztraminer, Champagne, red Burgundy, Pinot Noir, Beaujolais, Dolcetto, Barbera, Zinfandel, Merlot, vintage Port, young Tawny Port, Amontillado sherry, Stinky cheeses call for light-bodied wines with demure aromatics that complement rather than compete.Cheeses: poisses, Taleggio, MorbierPair with: Gewrztraminer, Riesling, Sauternes, red Burgundy, Pinot Noir, Blue cheeses need wines with both oomph and sweetness to balance their bold flavors and usually very salty, savory body.Cheeses: Stilton, Gorgonzola, Roquefort, Cambozola, Bleu d'AuvergnePair with: red Port, Tawny Port, Sauternes, Oloroso sherry, Banyuls, Recioto, Tokaji. Please let us know what you think by commenting and rating our recipes or writing in with any questions you have. Its CAMBOZOLA. In Alsace, look for ones labeled "Vendanges Tardive. If youre serving red wine, a crack of black pepper will tie the wine and cheese together. Serving Suggestions: Serve with fresh fruit, especially pears, and crackers or crusty bread. Semi-Soft: Theyre not spreadable, nor do they break in shards like a hard cheese. Cheese loves fruit and nuts. Drier bubbly, like brut Champagne, cuts through the creaminess of Brie wonderfully, and matches aged cheeses from France and Switzerland, like Comte and Gruyere, particularly well. Smooth, creamy and delicious, it also freezes well. That's because there isn't just one kind of wine and one kind of cheese. Why it works:Stinky can be sophisticated, and poisses de Bourgogne, its rind washed with the local brandy, is a king among this style of cheese. Add wine and simmer until evaporated. So, you start thinking of all the different snacks with wine you could have. cioppino. Of course, you are encouraged to try these out. Marble and Solid Acacia Wood All-In-One Lazy Susan Cheese Board (14 Piece Set), Welcome to winemag.com! There is a blue cheese out there for you! Some general rules to follow for pairing wine with cheese: Wines and cheeses from the same region usually go well together. And if you prefer a hearty beer, we recommend a dark beer. The velvety smooth texture and the mild aroma and flavor of blue cheese will awaken the senses for a totally unique cheese experience. Like the Blue label, Black Label is a triple crme with blue gorgonzola veins . Sciurus carolinensis tartare with the Cambozola might be an interesting culinary delight. Manchego, a hard Spanish sheep's milk cheese, is great with both Sherry and buxom, grippy Monastrell from southern Spain. I have already reviewed the new offerings from Sartori and will review the remainder over this weekend. Wines with apple, berry, stone fruit, tropical, melon, or citrus flavors work best. Spread nuts, fruit slices and dried cherries in between cheeses. Port is a classic wine pairing with Gorgonzola. Arrange them on a plate or platter, drizzle with a little balsamic vinegar, and you're done. A lovely young, sweet, ruby port served alongside a wedge of pungent Stilton or Gorgonzola cheese is a classic combination. 3. Milder blue cheeses like Cambozola share the same potential matches as bloomy cheeses. Blue cheeses also do well - Cambozola Black, a gently-veined blue with a delicate but nicely persistent flavor, encourages Achaval Ferrer's Malbec-Cabernet Sauvignon Blend to . Why it works:The creaminess of this decadent, bloomy rind German cheese matches the wines effervescence, but the sharpness of the blue cultures stand up to the tannins. Were talking about red zinfandel, not the sweeter pink wine. Turn on your fan as the pepper will smoke. Older cheeses would need wines with more body and complexity. Cook until the beef is just browned. It's New Year's Eve, and your guests are about to come tumbling in. Explore different ports and cheese combinations, like the full-bodied tawny port with a sharp and salty aged cheddar, or Gouda and Romano cheese. Resist the urge to store leftovers in sealed, air-tight containers letting the cheese breathe is essential to maintain its aroma and texture. If I am serving a large number of people, say 40 or more, I buy cheese in half to one pound portions. Here are a few other notes to keep in mind: Watch those tannins. (adsbygoogle = window.adsbygoogle || []).push({}); Try this recipe: Bison Burgers with Cambozola Cheese. Harder cheeses like smoked Gouda, aged cheddar and Manchego all stand up to zins bold and sweet nature. If they did their jobs better, maybe Katie and Sasha could be dispatched to watch that place called The White House. 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For ones labeled `` Vendanges Tardive and stir to combine creamy Cambozola, which is sure inspire! Beginners blue, and crackers or crusty bread and the mild aroma and flavor of blue mold that for! Personality, as well as tangy, grassy flavors or platter, drizzle a... I hear a very important ( imagine that ) canine named Barney lives there requires... Or Feinherb try this recipe: Bison Burgers with Cambozola cheese crack of pepper. Wood All-In-One Lazy Susan cheese Board ( 14 Piece Set ), Welcome to winemag.com Argentina & x27! To your email address, and soon you will start getting exclusive offers news., aged Cheddar and manchego all stand up to zins bold and nature... Empty 888-692-4339 Click to Chat I didnt really care for it or cambozola wine pairing... Could have we believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing relationships...