Cocktails & Cheese (a recipe for seduction) National Cheese Lovers Day
By John Dunham and Alison Blackman
Today, January 20th, is known as “National Cheese Lovers Day.” While there may be a “day” designated for just about everything, cheese is one of those things almost everyone loves, ever yda. Add some spirits and a few other goodies, and you have a recipe for pure seduction. So, today, celebrate in true”fromage” fashion, we’re talking CHEESE!
Wine & cheese are a typical pairing, but John Dunham reports on some cheese-centric cocktails he tasted at an event hosted by the French Cheese Board. Hopefully these will inspire you to try something similar instead of the “same-old,”same-old.” Below that, you’ll find my suggestions for two decadent, creamy cheeses from France’s Fromagerie Guilloteau (plus a seductive recipe) to win hearts on Valentines Day!
Share the Love: Do you love cheese? Please “social” this post with the hashtag: “AdviceSistersCheeseDay” and/or send out a photo of yourself on Instagram and Twitter featuring your favorite cheese & cocktail pairing, your favorite cheese, or your favorite cocktail. Be sure to add the”AdviceSistersCheeseDay” hash tag and we’ll share and splash the news that you’re a “lover!”
Ah! such romance!
John Dunham: As with “love & marriage,” we usually think of cheese & wine, but at the French Cheese Board’s New York City popup store in late 2015, we had the opportunity to check out 3 three innovative cocktails paired with 20 different French cheeses.
The first, cocktail was paired with Mimolette, a sharp, nutty fruity cheese that is a bright orange in color. The cocktail included Rind infused Busnel Calvados, along with lemon juice, simple syrup, and egg white and Bon Mama fig preserves. The cocktail was garnished with grated mimolette cheese.
The second cocktail was a lovely pink drink designed for pairing with Brie. Its base was camembert- infused Dorothy Parker Gin, blended with lemon juice, a ginger syrup, seltzer and a bit of lingonberry preserves. The sweet drink went well with the creamy cheese and gave the mellow brie a fruity flavor.
The last cheesy cocktail was made from blue cheese infused with Linie Aquavit which was mixed with Dolin Dry Vermouth, Dolin Blanc Vermouth and pickled tomato brine. This cocktail was specifically designed for Raclette, a salt, nutty cheese often served with boiled potatoes, roasted root vegetables, or cured meats.
SEDUCTIVE FRENCH CHEESE!
The Advice Sisters think cheese is highly seductive, so on National Cheese Lovers Day and for the “day of love” — Valentines Day on February 14th), we can’t help but include suggestions for two cheeses you’ll want to slather or slices of fruit, or crackers, or on anything else that suits your imagination. We also are including a recipe that includes some of the most potent aphrodisiacs on Earth *try the recipe at the bottom of this page for Terrines of Pumpkin and Fromager d’Affonois.
The Fromagerie Guilloteau was created in 1981 and is a family-owned business in the Southeast part of France, near the Alps. The company works with over 100 local milk producers, most with an average herd of around 50 cows and collects nearly 40 million liters of milk per year to produce elegant cheese to seduce your taste buds any day of the year . If you aren’t sure what cheese to buy, try these two cheeses: “Fromager d’Affinois with truffles (a double-cream soft cheese made from cow’s milk ) and Saint Angel (a classic triple creme).
The Fromager d’Affonois with Truffles has genuine bits of truffles (a true aphrodisiac) . Keep it for a while and the rind gets thicker, but still somehow, sweet. It is a classic French style cheese (the longer you keep it, the stronger the smell of the cheese).
The Saint Angel is a luxurious triple-creme cheese brie-style cheese that spreads beautifully and “runs/melts” when it is ripe. Don’t be afraid to eat the ring, it’s creamy at first, but the flavor gets more intense with age. There is a creamy, buttery taste that works so well with fruit, sweet figs and yet works with more savory foods such as olives or salty snacks, as well. Try it with champagne at your next “cocktail hour” with pieces of toasted bread, or with fig jam, or the way we like it, on a textured cracker to capture the cheese as it “melts” while you nibble.
RECIPE FOR SEDUCTION: Truffles are a known aphrodisiac and so is pumpkin, apparently men are incredibly attracted to the scent. The recipe below has both of these ingredients! “Verrine” translated into English is a “glass” and verrine recipes are served in small glass vessels but the ingredients are solid, not a liquid. This recipe It isn’t difficult, especially if you use frozen pumpkin (or try frozen butternut squash) instead of fresh pumpkin.
Verrines of Pumpkin and Fromager d’ Affinois Serves: 4; Prep time: 20 min.; Cooking time: 22 min
3 potatoes, washed and unpeeled
1 lb. pumpkin
1 Tbs. salted butter
1 Tbs. cream
1 pinch of salt
3.3 oz. unsalted chicken stock
4 tsp. truffle-infused olive oil
3.5 oz. Fromager d’Affinois truffles
Fill large saucepan with water and bring to a boil. Add the unpeeled potatoes and boil until soft. Meanwhile, peel the pumpkin, remove seeds and fibrous part, and dice into 1-inch cubes. ***Note: you may substitute frozen pumpkin for fresh pumpkin if needed. Drain and peel potatoes.
Peel and chop shallot and brown it in the saucepan with the salted butter for approximately 5 minutes. After the shallot has been browned add the diced pumpkin, shallot, cream, chicken stock and salt. Reduce the mixture to a puree with a hand mixer or masher.
Divide the puree into four verrines. Drizzle each verrine with truffle-infused olive oil. Cut the Fromager d’Affinois Truffles into thin slices and place on top of each verrine.