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Posts Filed Under The ‘Flosserkase’ Category

Thursday, April 5th, 2012

I’ll take a Chardonnay, thank you!

I use to say that I thought that I was weaned on Chardonnay. For a go-to white wine, no other grape has come close. When people simply ask for a white wine, if any other varietal is included in the glass, I will bet that there may be a moment of hesitation, almost as though something might be a little “off.” Even for the A.B.C. (anything besides Chardonnay) crowd, the attractiveness of wines produced solely from this grape makes them hard to dismiss. By “attractiveness” I am referring to the grape’s many flavors and aromas, its supple mouth-feel, and its versatility with many foods. The Chardonnay wines can be so delicious that they can be enjoyed on their own. This is a quality that other varietals may also claim – that they can be enjoyed on their own – yet you can lose that appreciation for them more quickly than you can for the Chardonnays. Their wines seem to offer the complete “meal,” not just the beverage accompaniment quality. Some of those aromas and flavors can be found in other varietals, certainly, yet Chardonnay seems to have more of them.

You could say “No two Chardonnays are the same.” This would suggest a level of connoisseurship beyond the grasp of most individuals, even a bit of snobbery. Yes, they are different, yet they are unmistakably Chardonnay.

The appreciation for Chardonnay extends beyond the ease of its pronunciation. How many ways can you say “Chardonnay?” The name rolls of the tongue and the opportunities for rhyming with it are myriad. The relative ease of pronunciation reminds me of the name “Stilton.” This was the cheese guests requested most frequently during my Fromager tenure at Picholine restaurant. Far easier to pronounce than the French equivalent – Fourme d’Ambert – it may have given some diners a sense of connoisseurship, the recognition of a great cheese name. Interestingly, an old article in the Wine Spectator mentioned the success of pairing Stilton with Chardonnay. This sounded preposterous when I first read it, yet I admit that when I tried the two together, it turned out to be a good match. The success of this pairing was confirmed by participants in a Matchmaking Cheese & Wine class recently; the recognition of the successful pairing was virtually unanimous.

Like my favorite red grape – Cabernet Sauvignon – the Chardonnays appear to prefer cheeses made from cow milk. Some of the many cheeses that can pair well with Chardonnay wines with a couple of goat and sheep milk cheeses thrown in include: Affidelice, Appenzeller, Barely Buzzed, Beermat, Beaufort, Bleu de Laqueuille, Blu del Moncenisio, Brillat Savarin, Cheddar, Comté, Dorset, Fontina Val d’Aosta, Försterkäse (a.k.a. Bergfichte), Fourme d’Ambert, Hoch Ybrig, Humboldt Fog, Langres, Livarot, Mahón, Le Moulis, Le Moulis Chèvre, Roquefort, Roves des Garrigues, Rupert, Sainte-Maure, Sbrinz, Shropshire Blue, Stanser Rotelli, Taleggio, Tarentaise.

Yes, a glass of Chardonnay can be lovely on its own but why not elevate it with a fine cheese?

Max McCalman

Friday, June 24th, 2011

Flösserkäse, A Cheese Washed In Hops

Originally posted at Brewingsomefun.com

The Swiss have been tinkering with cheese recipes for centuries. They have elevated milk to alpine heights with their creative endeavors. Their talent for producing outstanding cheese can be largely credited to the availability of pristine waters for the animals and for the cheese making steps, to the diversity of plant species provided by respectful land management, to the careful animal husbandry, and to the state-of-the-art cheese making and ripening methods.

Along with all of these considerations they also like to put their own signatures in recipes: either by adding special blends of herbs and spices to the cheese baths, or infusing those blends directly into the curd; or by using different wines, beers, or other spirits in the bathing solutions. One might think that all the extras might diminish the flavors of the milk itself, yet cheese making always involves at least one other ingredient. The added ingredients should then be permitted for use if the end product becomes a delicious cheese that is unique.

cheesee Flösserkäse, A Cheese Washed In Hops

I recall my impression when I tasted the magnificent Flösserkäse the first time. I liked the name too. It sounded like it might be a good cheese for your teeth. Then again, cheese is good for you teeth anyway. Like if you were rushing out the door this morning and you did not have time to floss you could make up for it later in the day by having some Flösserkäse?

Then when I found out that it was washed in hops I understood its flavor a little better. Hops are usually associated with the bitter notes they give to ales. In the case of Flösserkäse it is not so much a bitter note that I detect but it is more of a grassy, spicy, piney and earthy flavor that comes through, flavors that are often associated with hops. The milk flavor certainly comes through but the influence of the hops is there.

Keep in mind that most cheeses do pair well with most beers, or in more cases than not they do marry well together. The Flösserkäse is a standout. Whether it is the influence of the hops or just the fact that this is a phenomenal cheese to begin with, and it is good for your teeth.

Max McCalman