{"id":4112,"date":"2024-11-14T03:00:12","date_gmt":"2024-11-14T03:00:12","guid":{"rendered":"https:\/\/www.sutyo.com\/boozy-cheeses-are-an-old-trend-that-is-new-again\/"},"modified":"2024-11-14T03:00:12","modified_gmt":"2024-11-14T03:00:12","slug":"boozy-cheeses-are-an-old-trend-that-is-new-again","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/boozy-cheeses-are-an-old-trend-that-is-new-again\/","title":{"rendered":"Boozy Cheeses Are an Old Trend That is New Again"},"content":{"rendered":"
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Withersbrook Blue and glass of cider<\/p>\n<\/figcaption><\/figure>\n

Forget the scary supermarket neon-colored cheese spreads. Using alcoholic beverages to make artisan cheese is all the rage. I was inspired to write this story upon discovering new cheeses that incorporate delicious boozy drinks, like\u00a0Withersbrook Blue<\/a>\u00a0from Jasper Hill in Vermont and\u00a0Trilby<\/a>\u00a0from Cherry Grove in New Jersey.\u00a0<\/p>\n

But marrying alcohol and cheese is anything but new. Sometime during the 12th century, a meticulous monk decided to clean the surface of a cheese aging in the monastery cellar in the same way he was cleaning the rest of the cellar \u2013 by brushing the wheel with salty beer. The cheese developed an orange rind, a creamy interior, and a definite funk. Bonus: it was delicious.\u00a0<\/p>\n

To this day many, people call washed rind cheeses like \u00c9poisses, Langres, Taleggio and Munster \u201cmonastic\u201d or \u201cmonastery\u201d cheese. (The cheeses may also be washed with a salty brine, rather than alcohol.) The cheesemaking technique has traveled far in time, geography, and flavor. Read about <\/em>washed rind cheeses from California<\/em><\/a>.<\/em><\/p>\n

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Boozy Cheeses: Another Way to Express Terroir<\/h2>\n

Julia Treloar, a fromager at Toronto\u2019s Cheese Boutique<\/a>, is a fan of boozy cheese and has seen their prevalence grow. \u201cIn the last five years, I have definitely seen an upward trend in the incorporation of wine, beer, cider and spirits with cheeses,\u201d says Treloar. \u201cI believe that the marriage of locally made cheeses, and alcohol together is a lovely way to showcase our unique terroir, as well as the talented cheesemakers and artisans representing our province.\u00a0 It’s also a great way to enjoy the flavor of alcohol without the buzz that comes with it.\u201d<\/p>\n

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Ripe Trilby<\/p>\n<\/figcaption><\/figure>\n

I\u2019ll use Trilby, one of my new favorites, as a delicious example. It\u2019s a newbie from the farmstead cheesemakers at Cherry Grove in Lawrenceville, NJ. They start with a tiny round of pasteurized grass-fed cow\u2019s milk, which they wash in local Dad\u2019s Hat Rye Whiskey<\/a> as it matures. They use that same Pennsylvania whiskey\u2014which is brawny and herbal\u2014to soak fig leaves from their farm or a neighboring organic farm, which are then wrapped around the Trilby wheels, like gorgeous presents. After about a month of aging, you can unwrap the fig leaves to find multilayered beefy, buttermilky flavors beneath a creamsicle hued rind. The leaf imparts a fruity sweetness, and the whiskey delivers aromas of malty rye. It\u2019s full of depth and impossible not to go back for more.<\/p>\n

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How Cheeses Become Boozy<\/h2>\n