The Great 28 is featured in our Cheese+ 2017 issue.
Everywhere you turn these days, there’s a new tropical superfruit, a fresh cider variety, a just-launched dried meat snack—all jostling for your palate. It’s overwhelming. That’s where culture comes in. We munched and sipped our way through the Winter Fancy Food Show in San Francisco, consulted chefs and other trendsetters, and devoured cookbooks and other media to land on The Great 28: a list of our favorite foods and beverages to match with wheels and wedges right now. There are surprises aplenty in the pages ahead, and although some picks are especially trendy—we see you, shrubs, seaweed, and tinned fish—they’re also tasty and extremely curd-friendly. Because while food fads may come and go, cheese is forever.
The doughy New York classic gets the dairy treatment it deserves
Put some (fish) eggs on it
Reach to the East for a fab curd-friendly tipple
This versatile veg isn’t just for dieters anymore
On tap? Sappy, satisfying pairings
Yes, we’re cuckoo for coconuts
Is there anything the garbanzo bean can’t do?
Don’t regift these confections: Eat ’em with cheese
Get your goat—it’s pairing time
This condiment is on fire right now
Go beyond hop bombs with these buzzy styles
Where’s the beef? Not in these tasty snacks
Curds love sparkling water—just like everyone else does
Curds find a funky, fermented friend
Think beyond the Philadelphia roll
The Ikea mainstay meets its match in the dairy drawer
Cider’s cousin is ready to shine
The ’80s are back—on your cheese plate, that is
This forgotten fruit is on a comeback tour
These buried culinary treasures are tantalizing cheese mates
Sweet and tart, drinking vinegars are dairy sweethearts
Fermentation brings the funk in this tasty partnership
A fresh take on surf and turf
Hot off the press—just add curds
It’s only natural
Who says blondes have more fun?
Curds and cassava are meant to be
Think curds and tropical fruit don’t go together? You don’t know jack