{"id":2172,"date":"2024-02-02T16:27:13","date_gmt":"2024-02-02T16:27:13","guid":{"rendered":"https:\/\/www.sutyo.com\/how-cheesemongers-cheesemakers-and-industry-pros-celebrate-thanksgiving-with-cheese\/"},"modified":"2024-02-02T16:27:13","modified_gmt":"2024-02-02T16:27:13","slug":"how-cheesemongers-cheesemakers-and-industry-pros-celebrate-thanksgiving-with-cheese","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/how-cheesemongers-cheesemakers-and-industry-pros-celebrate-thanksgiving-with-cheese\/","title":{"rendered":"How Cheesemongers, Cheesemakers and Industry Pros Celebrate Thanksgiving with Cheese"},"content":{"rendered":"
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What\u2019s a nice cheese board like you doing at a holiday like this?<\/em> For years, Thanksgiving tables have been so loaded down with bland turkey and starchy sides that there hasn\u2019t been much room, physically or mentally, for cheese-focused inspiration. A perfectly curated cheese board might once have seemed too cutting-edge for this tradition-bound holiday, when people get skittish at even the thought of a new recipe for cranberries or a lightened-up version of green bean casserole.<\/p>\n

That\u2019s all beginning to change, though. This year, many guests will be greeted with a welcoming cheese board, cheese-filled signature sides, and end-of-meal cheese courses that will be the perfect finale to gratitude-filled gatherings.<\/p>\n

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Elizabeth Nerud Shepherd\u2019s Way Big Woods Blue Photo credit Joy Erickson, Kowalski\u2019s Markets<\/p>\n<\/figcaption><\/figure>\n

Cheese Meets Fruit<\/strong><\/h2>\n

We talked to cheesemongers, cheesemakers, and industry professionals about what they\u2019re planning for this year. One thing they mentioned was how a cheese course can definitely be the easiest part of a cook\u2019s holiday prep. \u201cThanksgiving is a huge culinary undertaking, with so many dishes that require attention,\u201d says Liz Nerud, an American Cheese Society Certified Cheese Professional and the specialty cheese department manager at the Woodbury, Minnesota-based Kowalski\u2019s market. \u201cGive cheese its due respect, and it will reward you with effortless elegance,\u201d she says, adding, \u201cMy perfect bite for the season is Shepherd\u2019s Way Big Woods Blue<\/a> on a mini toast or bruschettini with a smear of fig jam. It\u2019s so simple, but at the same time just so very satisfying, especially for the way it balances the piquant blue, the cozy fig, and the crunchy toast.\u201d Her hometown pride shines through: \u201cI\u2019m so proud that this cheese comes from Minnesota. It\u2019s made by Jodi Ohlsen Read, one of America\u2019s premier sheep milk cheesemakers.\u201d<\/p>\n

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\"Roth_Beauty_Cheeseboard_Thanksgiving_Harvest_02_HighRes.jpg\"<\/p>\n<\/figure>\n

Madeline Kuhn, a licensed Wisconsin cheesemaker who works in R&D at Emmi Roth USA<\/a>, says she\u2019ll be keeping pairings simple and flexible by using pantry staples. For her family\u2019s holiday cheese board, she stocks up on thin, crispy crackers, dried fruits like apricots and home-dehydrated apple slices, boozy cherries that are picked and preserved from a backyard tree, and tart, spicy chutney, all served with crisp hard cider. As you might expect from a cheesemaker\u2019s family, there are specific requests from everyone. \u201cMom has to have a blue-veined cheese, and she loves Roth Buttermilk Blue<\/a>,\u201d Kuhn says. \u201cDad needs Roth Canela<\/a>, the more of it the better. My brother likes everything, but he\u2019ll happily snack on some Roth Chipotle Havarti<\/a>, and my sister is satisfied with Roth Grand Cru Original<\/a>. As for me, I serve myself some Roth Aged Gouda<\/a> and any \u2018wild card\u2019 soft ripened cheese currently hanging out in my cheese fridge.\u201d<\/p>\n

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\"Prairie<\/p>\n<\/figure>\n

For Leslie Cooperband, co-owner and head cheesemaker at Prairie Fruits Farm & Creamery<\/a>, this Thanksgiving\u2019s appetizer will be a warm presentation of the creamery\u2019s Camembert-style cheese, Little Bloom on The Prairie<\/a>. \u201cI just drizzle it with some local honey, add local pecans and dried fruit, and put in a 350 F degree oven for about 15 to 20 minutes,\u201d she instructs. \u201cThe warm, soft cheese, with some sweet accompaniments, is the essence of a fall appetizer.\u201d<\/p>\n

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\"Rush-Creek-Reserve.jpg\"<\/p>\n<\/figure>\n

A Showstopping Seasonal Cheese<\/strong><\/h2>\n

Columbia Cheese Co<\/a>. sales associate Doug Jacknick always serves Rush Creek Reserve<\/a> from Uplands Cheese, a once-a-year product that\u2019s wrapped in spruce bark, which gives shape to the cheese and imparts a subtle woodsy flavor. \u201cOur guests are usually surprised and impressed by the quality of American artisanal cheese,\u201d he says.<\/p>\n

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\"Blue<\/p>\n<\/figure>\n

Cheese Melts into the Meal<\/strong><\/h2>\n

This year, as always, there will be plenty of cheese on the 21-foot table to which David Gremmels invites \u201cvaccinated friends, neighbors, and those who find themselves alone on the holiday.\u201d The cheesemaker and president of Rogue Creamery<\/a> unabashedly declares Thanksgiving to be his favorite holiday. During the meal, guests enjoy \u201csmokey blue\u201d mashed potatoes, mashed with cheese crumbles instead of butter. Salads are garnished with pears from orchards surrounding Gremmels\u2019 farm and are dressed with his house blue cheese salad dressing. \u201cThen, before we serve the huckleberry pie, there\u2019s a cheese plate featuring the autumnal release of Rogue River Blue<\/a>, surrounded by poached pears. It\u2019s always a favorite,\u201d he says.<\/p>\n

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From Appetizer to Dessert<\/strong><\/h2>\n

Jasper Hill Farm<\/a>\u2019s lifestyle editor, Lilith Spencer, has some rules of thumb for her Turkey Day cheese. \u201cI like to set out one or two simply plated cheeses for guests to nibble on while the rest of the meal comes together,\u201d she says. \u201cI try to keep it light because of all of the traditionally rich dishes that will follow, so I do fresh pairings like sliced radishes and quick-pickled apples, along with bright pairings like mostarda di frutta<\/a> and dried apricots. I serve thin crisps rather than hearty crackers or crusty bread, and I love to include popcorn. It\u2019s a great cheese platter item, because it brings the salty crunch factor, looks so festive, and isn\u2019t too filling. I serves dry, funky hard ciders, and Spanish sidras and ciders from Normandy tend to do the trick.\u201d<\/p>\n

Her top appetizer platter pick is Harbison<\/a>, a soft-ripened cheese with a rustic, bloomy rind. \u201cIt has that lovely woodsy aroma that makes me feel cozy,\u201d she says. \u201cIt’s also incredibly simple to serve, because all you need to do is temper it and slice the top off, and folks can dip right in. It’s always a showstopper.<\/p>\n

And the cheese keeps coming at Spencer\u2019s holiday table. \u201cAs part of the dessert course, it\u2019s really nice to make a cheese flight with small portions of each cheese,\u201d she says. \u201cI like the idea of cheese being the thing that lingers on the palate.\u201d<\/p>\n

Of course, it wouldn\u2019t be a real Thanksgiving without leftovers. Spencer has this final, timely reminder: \u201cLeftover cheese can be used for the next day\u2019s turkey sandwiches.\u201d<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

What\u2019s a nice cheese board like you doing at a holiday like this? For years, Thanksgiving tables have been so loaded down with bland turkey and starchy sides that there hasn\u2019t been much room, physically or mentally, for cheese-focused inspiration. A perfectly curated cheese board might once have seemed too cutting-edge for this tradition-bound holiday, … Okumaya devam et “How Cheesemongers, Cheesemakers and Industry Pros Celebrate Thanksgiving with Cheese”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2172","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2172"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2172\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2172"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}