PERFECT PAIRINGS

Alex Armstrong is a Certified Cheese Professional (CCPTM) and Certified Cheese Sensory

Evaluator (CCSETM) and is the Executive Cheesemonger and Product Specialist with Columbia Cheese in Long Island City, New York. He has been in the cheese industry for over 12 years beginning as an apprentice cheesemaker before moving into a role as Cheesemonger, Educator and Event Coordinator in Chicago and San Francisco. Alex furthered his career with Jasper Hill Farm where he began as an assistant account manager, managing local and direct sales.  As his role has developed, Alex grew into a role as Alpine Cheese Specialist, Sensory Evaluation Manager and Research and Development Specialist. In 2023, Alex was the recipient of the Daphne Zepos Teaching Award (DZTA), where he traveled to Europe in order to  research Sensory Evaluation in the cheese industry and presented his work at the American Cheese Society Conference. Beginning in the summer of 2023, Alex moved on to a role with Columbia Cheese, Alex works to support sales and the producer partners in Europe, evaluate and maintain cheese quality through the import process, develop social media content, and create and execute educational opportunities for cheese professionals across the country.

Gruyere is one of the oldest styles of cheese made in Switzerland and is known for its bold and brothy flavors with just a hint of fruit. It is also a cheese that is found in many fondue recipes which can include white wine. For this pairing, we have chosen the 1655 Gruyere is a special selection of Gruyere chosen and aged by Fromage Gruyere S.A. Characteristic of this selection is its balanced profile of tropical fruit, bone broth and cashews. While the aromas are more fruity, the paste is undoubtedly savory and rich. The Kishmish raisins on the otherhand are boldly sweet and floral while still having a reminscent flavor of a fermented grape or vin jaune. What is special about this pairing is the intensity of flavor of the Kishmish Raisin is able to stand up to the robust richness of the Gruyere in ways other raisins do not. The sweet and savory interplay between these two create a pairing that is reminiscent of a night of fondue all in one single morsel.

These Dried Mulberries are surprisingly flavorful while still being quite delicate in intensity. What is most satisfying with these mulberries is the light floral, grassy and herbal character that is reminiscent of a fresh chamomile. With such a delicate flavor, it is best to match the level of intensity with a lighter, younger style of cheese. To compliment this lightness, we have chosen Shabby Shoe from Blakesville Creamery, a mold ripened lactic goat milk cheese. This cheese has a cake like texture that is both light and smooth on the palate while the flavors of creme fraiche and lemon zest create a brightly creamy profile. The mulberry’s lightly crunchy texture adds nuance to the overall pairing and the herbal notes of tea and honey imbue the cheese with a gratifyingly sweet finish.

Washed rinds can be known for their funky and wild flavors but Jumi’s Grossvatu Raclette is an exceptional take on a the classic melting cheese. This particular raclette has a firmer and dense texture which makes it more versatile for both melting and for eating on its own. For this pairing, the Baby Pistachio Kernels adds a refreshingly fun textural element to the paste. Likewise, Ziba’s baby pistachio kernels have a uniquely full flavor that is complimented by a light peppery spice and herbal finish. Whether you are enjoying the Jumi Grossvatu Raclette melted over your favorite veggies or just a snack with a glass of wine, the baby pistachio kernels bring a whole new dimension of deliciousness when the two are together.

Due to milk higher in fat, sheep milk cheeses tend to express a deeply buttery profile. This profile is undoubtedly expressed in Formaggi Ciresa’s Pecorino which has a rich nuttiness, finishing with lanolin and black pepper. It’s dense and toothsome paste still maintains some softness, making it the perfect pair with the Sweet Apricot Kernels. While the textures of both enhance each other, the apricot kernel’s flavors of marzipan and sweet malt balance the cheese in such a way that tempers the sheep milk flavors while the slight bitterness of the tannins help cut through some of that fatty richness.

The Shakhurbai Almonds are an ancient heirloom variety that are dry roasted and lightly salted. Compared to the Gurbandi Almonds, these are much more of an umami profile similar to buttered popcorn. To play off the old style, we have selected OG Goat, an aged goat milk gouda, from Kaasaffineurs Van Tricht in Belgium. Goudas, when aged, express a caramelized sweetness coupled with butterscotch and even slightly boozy. The addition of goat’s milk with this cheese adds another layer of sweetness as well as a light almondine aroma that compliments the Shakurbai Almonds. Together, the two balance and augment a sweet and umami pairing that is unmistakably snackable and likely a little addictive in the best way.