So I thought why not make this classic sidekick this week's marriage Mondays star?
What sort of cheeses could you imagine pairing with a pickle?
Contestant Number # 1: Fol Epi - Meaning "wild wheat stalk" in French, this pressed cooked cow's milk cheese from the Loire Valley is brushed with toasted wheat flour during its aging process. Shaped somewhat like a loaf of bread with those classic Swiss cheese holes; this first contestant is loosely modeled on the recipe for Emmental, however Fol Epi is creamier and smoother. Somewhat nutty with a nice wheaty, milky, fruity finish, it sure is a versatile cheese! But will it have what it takes to stand up on its own to our pickles?
Contestant Number # 2: Rogue River Creamery's Smokey Blue - Rogue takes their Oregon Blue, the first blue cheese produced in the Pacific Northwest and makes it the first American blue cheese that has ever been smoked -- cold smoked over local hazelnut shells for sixteen hours. Creamy, luscious, piquant, spicy, with a wonderful nutty smokeyness to it! Does this pioneer of a cheese have what it takes this week?
Image courtesy of http://www.murrayscheese.com/