A Word Regarding Capriole Cheeses and Cooking

Fresh goat cheese is truly one of most versatile and delicious ways to compliment almost any preparation. As an ingredient it adds a fresh, lemony edge which enhances the flavors of fruits and vegetables, gives lighter texture and loft to heavy pasta and egg dishes, and is the superlative, finishing touch as a garnish on salads and casseroles. A few tips;

• Fresh goat cheese is low in fat and can replace cream cheese in many recipes, but it will not melt. On a pizza or topping a casserole it will keep it’s shape. I love it in lasagna.
• A few tablespoons of pasta water added to fresh chevre will produce a lovely, light sauce for boiled pasta, especially when combined with herbs, pesto, sautéed garlic
• Fresh goat cheese is best when served at room temperature or even better, lightly browned under the broiler or with a kitchen torch.
• When combining fresh goat cheese as an ingredient in casseroles do not overwork or overbeat it. Leave a few lumps to add to the texture of the dish.

Surface or Mold Ripened Chevres (Cannonballs, Pyramides, Sofia, Crocodile Tears) . With a few exceptions, these stars are too special to be combined with other ingredients in a recipe, but are a great addition where their flavor and shape can be repserved as a garnish. A wedge of cannonball in a fresh fig, a slice of Pipers Pyramide or Sofia with sun gold tomatoes and balsalmic . . .wonderful! The combinations are great but the cheese is center stage.

Aged, raw milk cheeses (Old Kentucky, Julianna, Mont St. Francis) are perfect for melting as they are higher in fats and add flavor to cheese sauces, casseroles, and gratinees. Try the Cheese Grits Recipe below.

Cheese Pairings

There’s no doubt that our cheeses pair beautifully with wine, beer, and some spirits, but I would have to become a heavy drinker to list all the possible pairings here.  At my age, I’m not totally opposed to the idea but also welcome any wowie combinations that you favor.  Just send them along and we’ll include them here.

Cheese and Wine

I am not a wine aficionado.  I leave that to my husband, but I do follow an old axiom “buy wine on apples, and sell it on cheese”, ie. the acidity of the apples will reveal the flaws of wine while the fats in cheese will hide them.  In truth, a great cheese will improve a mediocre wine, but a great wine will not improve a mediocre cheese (confirming my belief that it’s all about the cheese!).  I’m also of the belief that almost any good, balanced dinner wine, red or white, will finish off a cheese course.   Wines vary so much in profile that even the same varietals from the same regions will have stark differences from vineyard to vineyard, so by all means, try your own pairings.  With this in mind, these are some of my favorites. 

• Fresh Goat Cheese- The clean, acid tones of this cheese pairs beautifully with an uncomplicated Sauvignon blanc
• Piper’s Pyramide, Sofia, Cannonballs, Crocodile Tears - The slightly acidic, slightly sweet and delicate flavors of these cheeses beg for the balanced wines that will not overpower the cheese .  Pouilly Fuisse –my fav, Gilles Noblet 2008— and Sancerre are my favorites.
• O’Banon - The tannins in the bourbon soaked leaves contrast with the delicate pate of this cheese.  I love it with dry, sparkling wines like champagne, Carpenè Malvolti prosecco , and my favorite, Pol Roget.  Try a Roux Pere & Fils 05 Chablis Premier Crus Montmains. Also, Sauvignon Blancs from the Loire, or minerally whites from the Campania.
• Mont St. Francis - This is a gutsy, beefy cheese with big, buttery flavors and pairs beautifully with sweet wines after a meal, late harvest Rieslings or Zins, moscatos. Spicy Pinot Noirs, and yes, catwaba!  It will also stand right up and bark soulfully with the carmel and vanilla flavors of a smooth bourbon.
• Julianna and Old Kentucky Tomme - Pair with a Pinot Gris, Sauvignon Blancs.

Cheese and Beer

We will be constantly adding to these pairings but the following feature Greg Hall of Goose Island’s picks.

• Fresh Goat – Goose Island’s 312 Wheat , Alaskan ESB
• Piper’s Pyramide - Goose Island’s 312 Wheat, Upland Brewing Porter
• Old Kentucky Tomme - Goose Island Oktoberfest, Midnight Sun's Epluche Culotte,
• Sofia – Goose Island Matilda,
• Julianna - Goose Island Matilda , Midnight Sun's Pride (strong Belgian pale w/brett)
• O’Banon – Goose Island Nut Brown 
• Fromage`a Trois Bourbon-Chocolate Torta – Goose Island’s Bourbon County Stout, Upland Brewing Porter
• Mont St. Francis – Fuller’s ESB, Saison DuPont, Upland Dragonfly 

Cheese and Chocolate

Stay tuned!