STATEN ISLAND, N.Y. — As the school year kicks off and the air turns delightfully crisp, many of us start craving comfort food and fresh takes on familiar favorites. Whether you’re planning cozy dinners or weekend gatherings that begin with a cheese board, or just looking to elevate your lunch game, fall is the perfect time to channel your inner Iron Chef — especially with locally sourced ingredients.
Cheeses, clockwise, starting from the top: White cheddar, Beemster Gouda, Maytag blue, a wheel of Camembert and Manchego wedge. Consider apples, olives, honey, nuts and wine to bring out the best flavors a cheese has to offer. These cheeses were purchased at Pastosa in West Brighton and La Bella Marketplace in Tottenville. (Advance/SILive.com | Jan Somma-Hammel)
Those cheeses might come from the St. George Greenmarket’s Rabbits Run Farm stand (from Bucks County, PA) or from a smorgasbord built from the neighborhood Key Food. As New Yorkers, we tend to feel loyal to familiar brands like Boar’s Head — originally from Brooklyn, now based in Sarasota, Florida. Cabot also stands out with its block cheeses that beg to be shredded into mac ’n’ cheese or sliced into rectangles for a simple, satisfying cheese board. And with its New York farmer connections Cabot, too, is kind of local.
Cabot Cheese farmers themselves came to Staten Island at Cedar Grove Avenue in New Dorp beach as Cabot chefs made food for Habitat For Humanity workers on Friday, June 20, 2014. Staff-Shot
Cabot takes its name from the Vermont town where it was founded in 1919 by 94 farming families. Today, the cooperative spans New York and New England, and I consider it a “local” cheese. Plus, some borough residents might remember their generosity in the wake of Hurricane Sandy as they fed volunteers.
Interestingly, Cabot’s cheddar is naturally lactose-free thanks to the aging process. During cheesemaking, lactose-rich whey is removed, and the small amount that remains in the curd breaks down over time — making it a great option for those with sensitivities.
The Vermont-founded cooperative with New York connections highlights specialty cheddars including Pepper Jack, apple-infused and Everything Bagel varieties that pair with specific wines and accompaniments.
Staff-Shot
Based on a pairing chart from the company here’s a handy, summed up guide to building a cheese board at home. These pairings can also serve as inspiration for bento boxes, lunch snacks, or even dinner starters:
- Pepper Jack — Pairs with Sauvignon Blanc, Riesling, and fruity Zinfandels. For food pairings, choose salami, chorizo, prosciutto, and grilled chicken. Apples, pineapple, and mango have perfect affinities as well.
- Horseradish Cheddar — Best enjoyed with Cabernet Sauvignon, Malbec, or Chardonnay. Meats like roast beef, smoked turkey, and pastrami complement its bold flavor. Pair with pears, red grapes, or dried apricots.
- Garlic Herb Cheddar — Matches beautifully with Pinot Grigio, Sauvignon Blanc, or a light Pinot Noir. Pair with prosciutto, capocollo, or grilled chicken. Fruits like green grapes, blackberries, and figs enhance its herbaceous notes.
- Hot Buffalo Wing Cheddar — Goes great with Riesling, Rosé, or a light-bodied red like Gamay. Pair with grilled chicken, salami, or pepperoni. Celery sticks, carrot sticks, and apple slices offer cooling contrast.
- Everything Bagel Cheddar — Enjoy with Chardonnay, Pinot Noir, or sparkling Prosecco. Lox, smoked turkey, and pastrami are ideal meat pairings. Red grapes, blueberries, and dried cranberries round out the flavor.
Of course there’s lots a cook can do with Cheddar like blending cheeses to make gourmet Mac ‘n’ cheese. Here is Cabot cheddar cheese with pasta garnished with fried chicken crumbles.Jacob Hamilton | MLive.com
Now armed with all this inspiration, do play a little Emeril Lagasse (BAM!) and share the results here at silvestri@siadvance.com. Photos are most welcome.
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