Bicoastal actor, writer, and Certified Cheese Professional, Anne-Marie Pietersma is no stranger to bold flavors, whether she’s working on a new one-woman show in Brooklyn or dreaming up rom-com-inspired pairings for her debut cheese book. We tapped her for tips on pairing some of her flavored cheeses to create a cheese plate that packs a punch.
Weinkase Lagrein + Salami
Origin: Italy Milk: Pasteurized Cow
Pietersma recommends pairing like with like. “There’s a reason many cheese people call this ‘salami cheese,’ and if you closed your eyes, it would be hard to tell the differ- ence,” she says. That’s because this cheese is treated like a cured meat in that it’s bathed in an Italian red wine, herbs, pepper, and garlic and left to age.
Beehive Cheese Barely Buzzed + DONA Grayscale Loose Leaf Black Tea
Origin: Uintah, Utah Milk type: Pasteurized Cow
According to Pietersma, “all pairings are about matching intensity,” especially when it comes to a cheese as aromatic as this one. The earthy and citrusy notes in the tea help tease out the lavender and coffee that are rubbed onto the rind of this cheese. “The whimsical flavor magic that happens as a result makes this pairing a great gateway for those reluctant to try flavored cheeses!”
Leyden Cheese + Almond Cakes
Origin: Netherlands Milk: Pasteurized Cow
“If you go into any Dutch store in the US, you will always find two things: almond cakes, and a cow’s milk cheese flavored with cumin and/or caraway seeds,” explains Pietersma. This pairing is emblematic of those stores and of her Dutch heritage—the creamy-sweet almond paste is a perfect match for the savory and herbal cheese. “It tastes just like coffee hour at any Dutch-American dairy farmhouse.”
River’s Edge Up in Smoke + Zapp’s New Orleans Kettle Style Voodoo Chips
Origin: Logsden, Oregon Milk: Pasteurized Goat
“There is something really fun about pairing chips and cheese,” says Pietersma. Here, the chip is extra crunchy and has a bit of heat to it while the cheese is lactic and fresh. “The smoke is delicate on its own, but enhanced by the spice blend and tang of the chip.”
Madison Trapkin
Former Editor-in-Chief Madison Trapkin is an Atlanta-bred, Boston-based writer. She graduated from Boston University’s Gastronomy master’s Program in December 2018 and started at culture in March 2019. She is passionate about The Feminist Agenda, pizza, and regularly watering her houseplants.
