THESE ALL-AMERICAN PAIRINGS ARE FRESH OFF THE LIFT AND TURNING TRICKS
Photographed by Nina Gallant • Styled by Madison Trapkin
This season’s Alpine-style cheese plate is inspired by hitting the slopes, but it’s actually perfect for après-ski: when athletes and amateurs sip and socialize at the lodge after a day on the mountain. Not just any lodge or mountain, though—think of Aspen, Colorado, or Stowe, Vermont, since these pairings are entirely domestic. That’s on purpose. Kimi Ceridon, founder and head cheese of Life. Love. Cheese. in Wakefield, Massachusetts, chose American artisan products because, as she says, that’s her jam.
For her selections, Ceridon thought about approachable cheeses for gatherings and the general vibes of winter. Some of those vibes translate into different activities that take place at a ski chalet, such as sitting by the hearth with hot chocolate or watching movies in bed as snow falls outside. Novices on the bunny slope and Olympians alike will agree that these five expert offerings appeal to all palates.
VERMONT SHEPHERD INVIERNO
Origin: Putney, Vermont | Milk: Raw Cow and Sheep
+ Savory Onion Confit by Blake Hill Preserves
Craving a crock of French onion soup? Go for this pairing. The winter version of Vermont Shepherd’s Invierno includes a touch of cow’s milk, which lends the cheese buttery and warm notes, according to Ceridon. Blake Hill Preserves Savory Onion Confit adds a dose of richness when dolloped atop Invierno—like drinking soup from a warm mug.
WOODLAWN FARMSTEAD PAWLET
Origin: Pawlet, Vermont | Milk: Raw Cow
+ Ramp Salami by Small Good
Small Good’s Ramp Salami is a preview of spring that mingles “wonderfully” with Pawlet’s light and meaty funk, says Ceridon. The profile on this pairing is vegetal, like savoring a winter snack while daydreaming about what’s to come in warmer months, since ramps emerge in March, heralding the end of ski season.
MEADOW CREEK DAIRY APPALACHIAN
Origin: Galax, Virginia | Milk: Raw Cow
+ Banana Foster Pecans by Q’s Nuts
Ceridon tastes a grassiness in this aptly named cheese hailing from the Blue Ridge Parkway. The pecans provide a subtle hint of banana that plays nicely with the earthy, fruity, and toasted butter notes of the cheese. This pairing is giving Netflix and chill.
MYSTIC CHEESE COMPANY MELINDA MAE
Origin: Groton, Connecticut | Milk: Pasteurized Cow
+ Raw Pistachio Butter by Wilderness Poets
Think of Melinda Mae and pistachio butter as a mid-slope nosh. “[It’s for when] you don’t want raclette and are craving a light snack before tackling the rest of the mountain,” Ceridon says. Pistachio butter is reminiscent of on-trend Dubai chocolate, while fluffy Melinda Mae is naturally creamy and bright. Together, the two are as luxurious as a five-star resort.
HIGH LAWN FARM HIGH LAWN BLUE
Origin: Lee, Massachusetts | Milk: Pasteurized Cow
+ Burnt Sugar & Fennel Shortbread by Lark Fine Foods
Ceridon counts High Lawn Blue among her favorite blues. “It’s just a creamy, dreamy blue cheese that’s really approachable, even for people that don’t like blue cheese,” she says. “It’s easygoing, but still has that little punch at the back end.” She pairs it with Burnt Sugar & Fennel Shortbread by Lark Fine Foods to contrast sharp and sweet flavors. This is a fireside duo—“Something that feels like s’mores but not quite.”
Alana Pedalino
Alana Pedalino serves as Managing Editor of culture. Her work has been featured in Bon Appétit, Chicken Soup for the Soul, and more. She loves to write, cook, and kayak. Find her bylines at alanapedalino.com.
