The cocktail culture in America has seen a movement toward classic cocktails with modern twists and an imaginative originality that only a mixologist with some culinary background could muster. Balance, acidity and structure no longer apply to just "wine talk." The current success of spirits mirrors the course of wine, craft beers and artisanal cheese in our country's history. Thus, it makes perfect sense that pairing cocktails with cheese is a trend taking our country by storm. With all of the beautiful handmade cheeses and distilled spirits now produced domestically, a new world of opportunity has emerged. In honor of keeping up with all things cheesy, I've put together a few pairings sure to bring some buzz to your holiday bashes.
Let's start with a fresh Italian-style cheese called Crescenza (krih-SHEHN-zuh). You will love the flavor of this cow's milk cheese made at Bellwether Farms in California. It's rich and creamy like butter with a tangy finish that leaves you longing for another bite. Crescenza is similar to mozzarella, but with more complexity, and it's spreadable at room temperature. Think of what you would want to eat with this kind of cheese: basil, tomatoes, salt and pepper. Now think of a cocktail that highlights those flavors. According to About.com, Mixologist Jason Ferris from Bar Artisanal in New York recommends a pepper-infused vodka muddled with fresh basil leaves and topped off with tomato juice for this fresh style of cheese.
This article appears in Oct 28 – Nov 3, 2010.