A Wine & Cheese Pairing with Max McCalman

Weeks back, I took part in a wine and cheese tasting with Max McCalman, a pioneer of the cheese industry. Max is an world-renowned expert on cheese, educator, James Beard award-winning author, Maître Fromager, and someone that greatly inspires me.

A diverse cheese flight of varying milks and textures were served: Humboldt Fog, Cacique Queso Fresco, Le Chatelain Brie, Bellwether Farms' San Andreas, Taleggio, American Grana, Scharfe Maxx, and Pt. Reyes' Bay Blue. Four wines; two whites (Josh Cellars 2013 Sauvignon Blanc, Clos Pegase 2013 Chardonnay), and two reds (Laetitia Vineyards 2013 Pinot Noir, J.Lohr Hilltop 2012 Cabernet Sauvignon) accompanied these cheeses. We sampled each wine with the flight of cheeses,  rather than strictly pairing a particular wine with a specific cheese. This encouraged exploration, uncovering striking and even unpleasant pairing combinations. That's how we learn, right?

I discovered that the Sauvignon Blanc paired nicely with the Let Chatelain Brie, helping breakdown the butteryness. My favorite pairing was the Humboldt Fog with the Sauvignon Blanc, the crisp wine made a beautiful partner with the clean and tangy qualities of the cheese.

The wine and cheese pairing was enjoyable and educational. Here are a few of the many things that I learned from the tasting:


-When pairing, Max suggests starting with the wine first, so you can get the flavors, as cheese is a stronger partner.

-Find the appropriate temperature with the wines.

-Water keeps the palate neutral, lifting off acids and aroma off the palate.

-Crackers work like  a swab, picking up flavors off the tongue.

-Pair the inside of the cheese, or paste. The rinds can clash with wines.

Enjoying & Appreciating Cheese

Appreciating cheese is similar to appreciating wine. When tasting wine, you give it a good sniff, and a little swirl to examine its saturation of color, its viscosity and aroma. You then go in and take a sip. Your palate begins to detect flavors. It could be reminiscent of blackberries, honey, or even have a roasted nut finish. Ahhh...

Like wine, tasting cheese is an experience. Quite possibly an even better experience, I must say! There's a wide spectrum of cheeses with diverse textures, flavors and aromas. Cheese is truly incredible. Making cheese is a craft that requires patience, and cheese makers work very hard at providing a product that is both delicious and unique. This is why I feel the need to really savor it to appreciate all of its cheesy glory!

So before you gobble up that piece of cheese here are a few steps you can take to further your enjoyment and appreciation:

Photography credit: Cypress Grove

Humboldt Fog is a beautiful iconic cheese made by Cypress Grove in Arcata, California. Look at the gorgeous layer of vegetable ash that runs through. Pictured is a young Humboldt Fog. The aroma is similar to fresh cream. A young Humboldt Fog has a slightly earthy flavor with a subtle buttermilk tang and citrus finish. The layer of ash provides a delicate smoky background. With age, it develops a soft runny edge in the rind and intense flavor. The texture is creamy yet light.

1. Pick up the cheese and examine its appearance. 
Check out the interior, rind and color. What do you see? The interior of a cheese can range from dry and granular to satiny like frosting.  You might even see little white calcium lactate crystals. Take a look at the rind. It might be fluffy (rinds of Camemberts and Bries)  or orange and sticky looking (seen in washed rind cheeses). What's the color of the cheese? Cheese comes an array of colors and may have blue veining or be brown or straw in color.

2. Take in the aroma. 

To intensify the aroma, allow the cheese to be at room temperature. Rub a small piece between your fingertips and give it a whiff. Does it smell like sweet milk or does it have a pungency similar to gym socks? Just kidding, but you know what I mean! We all know that cheese can be stinky but that's what makes it so  interesting!

3. Taste the cheese and take mental notes of its flavor and texture.
This is the best part, of course. As you begin to chew, your palate will pick up intense flavors right off that bat followed by nuances of flavor. Cheeses can be nutty, acidic, earthy, candy-like, you name it. It can have undertones of almond and grass. And, like wine, there are starts and finishes.You might taste the lingering salty flavor of a cheese as you finish chewing.
Then there's texture. If you're eating a decadent soft cheese, you will have a buttery and silky mouth feel. Hard cheeses are crumbly and have a slight bite to them.