Around the Board Summer 2024: The cheese accompaniments we’re loving right now
Inspired by the founder’s Chinese-American heritage, Rooted Fare’s Crunchy Black Sesame Butter is a twist on the sweet filling commonly found in Tang Yuan, a traditional Chinese dessert. Black sesame seeds, peanuts, and a touch of sugar result in a sweet and nutty spread flecked with satisfying crunchy bits. Pair it w2ith Carr Valley Cheese’s Cave Aged Marisa to complement the cheese’s salt and fat.
Clif Family’s Rosé Wine Jelly is summer in a jar. Made with just four ingredients in the kitchen of their organic farm, this rosy-hued jelly is a no-brainer on cheese and charcuterie boards. Pair it with creamy Brie or tangy goat cheese to complement the jelly’s vibrant notes of watermelon, strawberry, and stone fruit from their rosé wine.
Handmade in Sonoma County, Rustic Bakery’s Black & White Sesame Savory Biscuits are studded with toasted black and white sesame seeds. Try pairing them with a versatile, semi-firm cheese like Asiago Fresco DOP. The crisp and nutty biscuit complements the rich and creamy cheese, creating a harmonious blend of texture and taste.
Made with Asher Blue Cheese from Sweet Grass Dairy, the Spotted Trotter’s Blue Cheese Salami combines the best of both worlds. Rich and unctuous blue cheese creates a distinct buttery, nutty flavor profile. Serve thinly sliced with your favorite blue cheese for an indulgent blue-on-blue bite.
A twist on the beloved classic, St. Agrestis’ Phony Mezcal Negroni imparts all of mezcal’s smoky, vegetal complexity sans alcohol. With nuanced notes of pine and citrus fruit buoyed by gentle effervescence, this 0 percent ABV cocktail dupe delivers a sophisticated drinking experience. Serve over ice with an orange twist alongside a salty pecorino to balance the drink’s bitterness.
Cheese Bits Mozzamini Pearls are an innovative new snack featuring a flavor not often experienced in cheese: wasabi. Made of scamorza—a pasta filata cheese similar to mozzarella but with lower moisture content—these tiny green pearls are creamy, yet chewy, with a subtle wasabi kick at the finish. Not quite as intense as the well-known Japanese condiment, this cheese has enough heat to add dimension to a dish and keep you coming back for another bite. Toss them into a bright ahi tuna poke bowl, add them to chopped salads, or simply pop them in your mouth right out of the package.
Josie Krogh
Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.
