Day Three Hundred and Seventy Seven - President's Day Cheese

It's the third Monday in February meaning that it is President's Day, an opportunity to celebrate the birthdays of George Washington and Abraham Lincoln and a three day weekend for some. As the years have passed, this day has also come to symbolize the many birthdays of other American Presidents and is utilized as a marketing tool for retail sales geared at the consumer with mid-winter blues / a three day weekend on their hands and free time. For today's post, I thought it would be fun to suggest cheeses that could be paired with some of the favorite foods of each George Washington and Abraham Lincoln. I thought that I would keep the cheeses straight forward and easily accessible to the masses today rather than choosing my favorite local and obscure cheeses that are location specific somewhat.

It is said that George Washington loved cherries, cherry pie, and everything cherry. He loved fish, potatoes, string beans, sweet and savory pies, and more but for our purposes today, I thought we'd adopt the cherry -- a great fruit to pair with a blue cheese. The sweet juicy tartness of the cherry will find its counterpart in the creamy spicy piquant qualities of the blue cheese -- the perfect marriage of opposites attracting. So what blue cheese did I choose?

Buttermilk Blue cheese hailing from Roth Kase cheesemakers in Wisconsin. Made from the raw milk of Jersey and Holstein cows and inoculated with mold to help age this mid-western gem for two months. You get a gentle yet spicy blue, with a clean tangy mild finish. A great starter blue, perfect for snacking, dips, cooking, and pairing with fresh cherries or cherry compote in honor of George Washington.

Image courtesy of www.wisconsinmade.com

So what about Abraham Lincoln? It is said that Lincoln wasn't the biggest fan of food and eating but he did have a fondness for fresh fruit especially apples, apple pie, cheese and crackers, biscuits,  and oyster stew. Although I am sure I could attempt to come up with a cheese that might be the perfect counterpart to oyster stew, I thought we might take on something easier here like apples. How about pairing it with Cabot Clothbound Cheddar from the great cheese making state of Vermont? Crafted by Cabot, this traditional English style clothbound cheddar cheese is then aged in the cellars of Jasper Hill in Greensboro, VT for around a year, if not longer. The end product is a result of a perfect cheesemaking partnership -- complex, nutty, firm, caramelly, sharp and even somewhat biting. It is an excellent pairing with Lincoln's apples and maybe a small drizzle of honey over the top. 

Enjoy your President's Day folks!