Want to make the dopest cheese plate? Take some advice from a pro. Chicago-based monger, Cheesemonger Invitational champion, and cannabis aficionado Jordan Edwards describes four perfect weed-and-cheese pairings to get you started.
Jasper Hill Farm Winnimere and + Gorilla Glue Cold Water Hash
“One of my best friends made this hash—it’s a way of taking trim and turning it into a value-added product. Kind of like milk to cheese, but with a bucket of ice and water instead of curds and whey.
This hash was made from a flower strain called Gorilla Glue, which is a hybrid that’s pretty evenly split between Sativa and Indica. It’s grown more for its high THC content, giving it a heady large cold-brew-coffee-meets-sitting-in-a-whirlpool-high. When hot knifed, it fills the room with an earthy, dusty records and old chocolate, slightly woodsy aroma. Like what I imagine a stoner’s basement in Vermont smells like. Winnimere’s hearty raw milk really shines in this pairing—it’s smoky and rich, cleaned up with a mustardy bite.”
Jasper Hill Farm Little Hosmer + Cheese Shatter
“Shatter is over my head as far as weed science goes, but basically it’s the weed of the future. It’s super concentrated and has a much higher percentage of THC; to use a milk metaphor, it’s like sheep’s milk vs. goat’s milk when comparing fat in dry matter. The strain this shatter is made from couldn’t be more fitting: It’s called Cheese. It has a fruity, jammy aroma with an herbal and strangely cheesy finish.
Little Hosmer is an American brie style made in a perfectly seshable size. Like the shatter, the cheese has a very balanced arch of flavor that ends on a pleasing mushroomy, buttery finish. For shatter and other concentrates, I recommend visiting a smoke shop and asking about what kind of electric “rigs” they carry and ask what they use personally. I use the “This thing rips model four 2.0.”
Vermont Creamery St Albans + Purple Kush Honey Oil
“This little self-contained hot tub of cow’s milk love is made by Vermont Creamery and is their first all cow’s milk cheese. When briefly warmed in the oven it has a delicate custard texture. I paired it with a pre-filled honey oil cartridge. Both the cheese and this format of marijuana are super easy going; the Purple Kush strain is pure Indica and has a floral, sweet taste and aroma. That really turns this pairing into a dessert. It will send you into couch lock, so make sure the cheese is nearby or you’ll just stare at it not wanting to get up.”
Uplands Cheese Pleasant Ridge Reserve + Sour Banana
“I think Pleasant Ridge has this really amazing pineapple and glazed-ham vibe that gets brought to the frontline when paired with Sour Banana, a Sour Diesel and Banana Sherbet hybrid that leans toward Sativa. The flower has this citrus pith, zippy flavor that reminds me of off-dry white wines from Alsace, or crisp farmhouse ciders—both of which also pair well with Pleasant Ridge. (I recommend Virtue Ciders Percheron farmhouse cider from Michigan.)
I enjoy smoking raw papers classic cones. I think the mouthfeel and the body of the smoke when you pull off a joint is part of the sensory experience. Pleasant Ridge is big-flavored and has a lot of depth, with subtle flavors that mirror this strain.”
For more on pairing cheese with cannabis (and more!), check out our Great 28 pairings issue on newsstands now.