Chalet font pairing
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Myron Olson prefers his Limburger with a few months of age, when it’s smooth and fragrant. He also prefers wine over beer, he says. Leitz 2016 Rheingau QbA Dragonstone Rieslingįorge Cellars 2016 Finger Lakes Classique Dry Riesling Fruity and Full There’s just enough fruit to complement the cheese without overwhelming, and enough acidity to cleanse the palate.
#CHALET FONT PAIRING CRACK#
If you crack into a block of Limburger as soon as you get it, it’ll be firm and buttery around the edges and crumbly in the center, with a mild, fruity funk. At this age, it works best with clean, lean whites like dry riesling. Here are some suggested wine pairings for Limburger at every stage of development. “Most people like it in the middle.” By then, the chalky center is smoothing out, providing a lush texture to cushion the funk, and the flavors are taking on a gentle, earthy complexity. Why the odiferous rectangle fell out of favor has as much to do with changing tastes as it does with xenophobia toward the immigrants who relished it in the early 19th century. Yet leave the name out of it and Limburger holds its own alongside other domestic artisan cheeses at Chalet, all the milk is local, supplied by 16 dairy farmers within the county, and the culture Olson uses dates to 1911. It’s as close to an American heritage cheese as any.Īnd if you keep it not quite as long as the beer-drinking, tavern-going immigrants of the early 19th century, you’ll find it’s a worthy companion to a glass of wine. Like Munster, Taleggio, Époisses, and Jasper Hill Farm Winnimere-all widely praised wine companions-Limburger depends on Brevibacterium linens for its moist, ruddy rind and sweet, meaty funk, and it gets stronger as it ages. “From start to finish, you have about six months until it’s over the hill,” Olson says. Originally inspired by an aromatic washed-rind block made in the Duchy of Limburg (now Belgium, where it’s called Herve), the cheese supported hundreds of factories between New York and Wisconsin in the early 1900s. It was a staple in taverns, spread on dark bread with a thick slice of onion and washed down with beer. Today, the foil-wrapped bricks are made solely at the 133-year-old Chalet Cooperative, where Olson has worked since 1970. “It” is Limburger, a cheese with a reputation for stinkiness that scares some people off.
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“My wife spreads it on pumpernickel bread with a little strawberry jam and brings it to parties-it’s always the plate we bring home empty,” says Myron Olson, master cheesemaker at the Chalet Cheese Cooperative in Monroe, Wis.