by Cheese Cupid
Our pairing this week is a 2007 Newton Chardonnay from Newton Vineyards in Oakville, California.
This 2007 chardonnay vintage is delicate, with aromas of crisp apple, pear and toasted bread. Upon tasting, flavors of peach, clove and fresh tangerine balance out this bright and richly textured wine. Very versatile, this wine is a great choice for many foods and goes well with a variety of cheeses, from the fresh and mild, to the aged and complex.
Noted as Mozzarella Fresca in Italy, its origin, Fresh Mozzarella was first made with milk from the water buffalo. In Wisconsin, it is most often made with cow’s milk. This cheese is known as a Pasta Filata cheese, which means that the curds are kneaded, then stretched and formed into balls or logs. Moreover, this cheese is not cured in brine or aged like the low-moisture Mozzarella that many are familiar with in the Midwest. Instead, Fresh Mozzarella is eaten when only a few days old, and to keep it fresh, the cheese is submerged in water. Crave Brothers Fresh Mozzarella is a delicate, young, milky cheese that comes as ciliegine (cherry size), bocconcini (ball size) and ovoline (egg size), or in eight-ounce balls and one-pound logs. Fresh Mozzarella is great when served in the traditional Italian manner, caprèse style – with sliced tomatoes and chopped fresh basil, drizzled with extra virgin olive oil and seasoned with ground pepper – a great dish with a glass of this week’s chardonnay.
Bleu Mont Dairy, in Blue Mounds, produces uniquely aged Cheddar and Gouda cheese from organic milk of pasture-grazed cows. Bleu Mont Dairy 10-month Aged Gouda is a sweet and nutty cheese, which holds up well in a robust fondue dish, as an appetizer or even as a savory dessert aside a glass of Newton Chardonnay. Notably, Gouda is traditionally pronounced “khow da.”
Monterey Jack is the perfect versatile cheese. It can be flavored with almost any herbs, spices or food profiles. Gingerbread Jersey Monterey Jack comes in several unique flavors, including “Taste of Athens,” “Taste of Bangkok” and “Taste of Sicily.” These different cheese flavors are delicious on inventive pizza and sandwich recipes.
Try making one of these pizza recipes with this week’s Wisconsin Cheese pairings – don’t forget the glass of chardonnay: