Are you a Feta fan, a Stilton stalwart, or a Cheddar champion? If so, you might be keen to know that today is National Cheese Lover’s Day. Cider and cheese are the perfect complement to one another, and work well together on so many levels.
Cheddar (surely the Nation’s favourite?) is from one of cider’s heartland regions in Somerset, with large and small cider makers right on the doorstep. I can think of few better food and drink pairings than a large lump of mature Cheddar, a door-step sized slice of crusty white bread, and a glass of dry, bittersweet cider. But, there are other great matchings to be had: why not try a fresh, zingy goat’s cheese with a fruity, medium cider or a fully ripe brie with a crisp, dry cider? The options are endless – the fun bit is experimenting to find out what works best for you.
There are a surprising number of meals where cider and cheese combine as ingredients to create delicious dishes. A British take on Mac n’ Cheese, for example, could involve a glug of bold, dry cider. Similarly, why not try using some cider next time you have a dinner party, go retro and dust off the fondue set. The addition of a crisp, dry cider will provide a bite of acidity to cut through the richness of the cheese.
Cider and perry can sometimes even be integral to the cheese making process itself. The Famous Stinking Bishop cheese, from Charles Martell in Gloucestershire, has been rind-washed in perry, providing that fabulous pungent aroma that so befits the name. Whilst former Blur bassist, Alex James, has crafted the multi-award-winning Goddess cheese, which has been rind-washed in Somerset Cider Brandy. Fabulous!
So why not celebrate National Cheese Lover’s Day in the best possible way: with a glass of great British cider!
