We are spending March putting our mongers up to the challenge of the pair-off of the century. They’re provided the texture, that’s it, and they have to make the best pairings in the world.
This week’s texture… “smooth, silky, reminiscent of a fireside”
The competitors:
Jumi Aarewasser with Housemade Fleur Pickled Strawberries
We are really leaning into spring flavors! Jumi’s Aarewasser is a youthful gem that was originally made as a bit of a peace offering: Aarewasser is made in the valley between Emmental and Aaretal, and the cheesemakers found themselves arguing over the territory of it all. What came of it is a gorgeous, pasty, savory yet kind and sweet semi firm beauty. You get these brothy, floral notes sandwiched between yeasty, salty moments. A cheese that’s meant to be savored, loved, and enjoyed at all hours of the day. Check out the recipe for Fleur Pickled Strawberries here.
VS.
Ur-Eiche with Wood Stove Kitchen Bee’s Knees Mocktail
Women in CHEESE! This Cheese is made by Christa Egli, a master cheese maker in Girenbad, Switzerland. With a team that is largely women she thrives in the unconventional. Ur-Eiche, which loosely translates to ‘old oak’, is made with raw milk that comes in fresh from the evening milking and is stored in copper kettles overnight. After adding her own cultures and rennets she washes this cheese in oak wood extracts. And after 10 months of aging you get this cheese that tastes like a grilled pineapple.
Paired with a Bee’s Knees mocktail (or add some gin ;) ) you get the perfect blend of summer flavors.
AND THE WINNER IS….
*drum roll*
🏆AAREWASSER WITH FLEUR PICKLED STRAWBERRIES🏆
Tune in to find out who you have voted as the ultimate winner of the monger madness...