Finding our Whey: Exploring Sake and Cheese Pairing
Sep 28, 2024
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Myshell Puma, a cheese lover and sake expert, joins as a guest host to revolutionize how we think about sake and cheese pairings. Discover the delicious combination of triple cream French cheese with sparkling sake, utilizing the innovative 'Oreo method' for tasting. They explore the complexity of Gruyere cheese and its umami, while sharing personal stories from Switzerland. The conversation also dives into the bold flavors of blue cheese, encouraging adventurous pairings with honey and ginjo sake. Prepare for a culinary journey that challenges traditional pairings!
Pairing sake with cheese, rather than traditional wine, reveals unique flavor experiences that enhance culinary enjoyment and creativity.
Each sake and cheese combination showcases different textures and flavors, demonstrating the potential for innovative gastronomic adventures.
Deep dives
Exploring Sake and Cheese Pairings
The episode centers around an innovative approach to pairing sake with cheese, an idea that has been anticipated for years. The host introduces a cheese expert to complement the discussion, particularly since one host does not consume cheese. Despite initial hesitations about the compatibility of sake and cheese, the journey into this pairing reveals that it offers unique flavor experiences that go beyond traditional wine and cheese pairings. The hosts emphasize the enjoyment of this culinary adventure and encourage listeners to explore diverse combinations.
The First Pairing: Triple Cream Cheese and Sparkling Sake
The first pairing features Briat Savaran, a triple cream cheese from Burgundy, paired with Hakkaisan Awa, a sparkling sake. The creamy texture of the cheese is noted for its rich, buttery qualities, while the sparkling sake provides a refreshing contrast. This combination allows the bubbles of the sake to cleanse the palate, making the overall experience light and enjoyable. The hosts express their delight in how well the textures and flavors harmonize, with the sake enhancing the cheese’s innate richness.
Gruyere Cheese and Its Sake Counterpart
The second pairing introduces Gruyere cheese, known for its nutty, savory flavor profile, alongside Yuki no Bosha Yamaha Junmai sake. The hosts highlight the cheese’s distinct textures and the significance of the high acidity in the sake, drawing a comparison to white wines traditionally used in fondue. This pairing showcases how the nuances of each element come together beautifully, with the acidity of the sake balancing the creaminess of the Gruyere. Overall, the hosts recount personal stories and experiences related to the cheese, which deepen their appreciation of this culinary match.
A Bold Ending: Blue Cheese and Fruity Sake
The episode concludes with a challenging pairing of Point Reyes blue cheese and Dewazakura Oka ginjo sake, emphasizing the complexity of flavors. Recognizing the divisive nature of blue cheese, the hosts recommend using honey to enhance the cheese’s flavor and make it more palatable for those who may not enjoy its boldness. The fruity notes of the sake complement the strong flavors of the cheese, demonstrating that even controversial ingredients can work well together. This final pairing encourages exploration and experimentation, reinforcing the idea that pairing sake with various foods can yield delightful results.
Episode 172. "Say Cheese"! If you identify as a curd nerd, join us to explore an exciting new way of pairing with sake! We are joined this week by extra special guest host Myshell who lends her crazy-style palate to our exploration of these pairing possibilities. Listen in as we taste three sakes, each of which has been paired with a show-stopping cheese - each a different style from a different country, no less. Have wine and cheese pairings finally met their match? #SakeRevolution