{"id":2726,"date":"2024-03-08T04:25:31","date_gmt":"2024-03-08T04:25:31","guid":{"rendered":"https:\/\/www.sutyo.com\/4-of-the-best-hatch-chile-cheeses\/"},"modified":"2024-03-08T04:25:31","modified_gmt":"2024-03-08T04:25:31","slug":"4-of-the-best-hatch-chile-cheeses","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/4-of-the-best-hatch-chile-cheeses\/","title":{"rendered":"4 of the Best Hatch Chile Cheeses"},"content":{"rendered":"
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It\u2019s Hatch chile season and fresh and roasted chiles harvested in New Mexico, named for the Hatch Valley, are showing up in supermarkets around the country and are also available online from specialty produce companies. A generic name for New Mexican peppers that are grown and harvested in the Hatch Valley region, the meaty chiles vary in heat and are typically sold green but riper chiles will turn red. They are popular in all kinds of recipes, many of which include cheese, such as mac and cheese, quiche and enchiladas, and so it\u2019s no surprise that Hatch chiles have also become a particularly popular inclusion in cheese. While pepper jack is a common variety, you can find Hatch chiles in Gouda, chevre, Cheddar as well. Here are some of the best to seek out.<\/p>\n

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Beemster\u00a0Hatch Pepper Gouda<\/strong><\/a><\/h2>\n
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\"Beemster<\/p>\n<\/figure>\n

Mary Caldwell, marketing manager for Beemster explains that like the chiles themselves, the Hatch gouda started out as a seasonal cheese that was available for the month of August, timed with New Mexico\u2019s Hatch Chile Pepper festival, but now it\u2019s available year-round. Says Caldwell, \u201cOur customers had to forecast and pre-order by February to secure any and all of it sold out every year.\u00a0A number of our customers started expressing interest to carry it year-round.\u00a0Since the chiles are dried, we are able to source enough to maintain year-round production.\u201d \u00a0<\/p>\n

According to Caldwell the company sources the chiles from New Mexico farmers. She notes that \u201cOur labels bear the Certified Hatch Valley Chile logo. Hatch Valley chiles are protected under federal trademark law and we\u2019re proud to carry that stamp of authenticity on our label.\u201d <\/p>\n

As for the pairing of Hatch chiles and Gouda, she shares that the peppers are fruity with a varying amount of heat, which makes it a very harmonious palate experience. She adds, \u201cThe great thing about pairing the chile peppers with our young Gouda is that our Gouda is creamy and buttery, and it\u2019s mild, but not bland. Our Gouda, even at its youngest ages, has complexity. You want a nice balance of mild cheese to let the flavor or herb shine though, but you don\u2019t want it so bland that it\u2019s just texture and no flavor. That\u2019s where Beemster excels, young Beemster Gouda is mild, but has notes of fresh cream and sweet almonds. So our Hatch Pepper Gouda is great for snacking, but also fantastic to cook with \u2013 burgers, chili, tacos, nachos, wraps, omelets. I like to use it in a grilled cheese with peach jam.\u201d <\/p>\n

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Beehive Red Butte Hatch Chile<\/strong><\/a><\/h2>\n
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\"Beehive

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Red Butte Hatch Chile photo credit Katie Schall<\/p>\n<\/figcaption><\/figure>\n

According to Beehive, their Red Butte Hatch Chile cheese started as a small batch special production for a customer in New Mexico and then grew in popularity regionally until it became a seasonal favorite for Harmons Grocery Stores in Utah. It’s since grown to one of their best-selling cheeses year-round. \u00a0<\/p>\n

It\u2019s creamy and smoky with a proper balance of heat. The coriander in the rub on the rind gives it a mellow lemony undertone while the New Mexico Hatch Chiles in the paste provides depth and smokiness.\u00a0\u00a0\u00a0<\/p>\n

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Sierra Nevada Jack Hatch Chile<\/strong><\/a> <\/strong><\/h2>\n
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\"Sierra<\/p>\n<\/figure>\n

The most classic mild cheese that pairs extremely well with Hatch chiles is Monterey Jack. A semi-hard cheese, it has a sweetness that offsets the heat of the chiles. Pepper jack is a popular cheese in Tex-Mex cuisine because it melts well and is mellower than Cheddar. Maxx Sherman, Western regional sales manager for Sierra Nevada Cheese shares that the company debuted the 8 oz. retail Hatch Chile Jack at the 2019 Fancy Food Show in San Francisco, but it had already been a popular food service cheese. Says Sherman, \u201cWe were making 40 lb. blocks for restaurants in 2018. Dos Coyotes<\/a> was going through a 1000lb. and more, a big customer. Central Market<\/a> stores in Texas were also buying large block going back to 2006.\u201d <\/p>\n

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Cypress Grove Hatch Chile Goat Cheese<\/strong><\/a><\/h2>\n
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\"Cypress<\/p>\n<\/figure>\n

Cypress Grove\u2019s tangy fresh goat cheese is combined with the mildly spicy and buttery textured flame-roasted Hatch green chiles and formed into a disk. The classic chevre with flame-roasted Hatch green chiles is best described as earthy, smoke-kissed, and bright. An award-winning cheese, Haley Nessler, senior marketing manager for Cypress Grove shares that it is a limited\u00a0edition cheese that was first released last year, and was released seasonally this year as well — late spring through summer, with August being the last month of distribution. She notes that you’ll see Hatch Chile in retailers over the next month or so, but once sold out, that will be all until next year.<\/p>\n

Try this cheese with an IPA or wheat beer or paired with pinot noir or the most classic wine\u2014 sauvignon blanc. <\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

It\u2019s Hatch chile season and fresh and roasted chiles harvested in New Mexico, named for the Hatch Valley, are showing up in supermarkets around the country and are also available online from specialty produce companies. A generic name for New Mexican peppers that are grown and harvested in the Hatch Valley region, the meaty chiles … Okumaya devam et “4 of the Best Hatch Chile Cheeses”<\/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-2726","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2726","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2726"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2726\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}