AMERIBELLA, JACOBS & BRICHFORD FARMSTEAD CHEESE, INDIANA
RAW COW’S MILK
If you get a chance to taste Ameribella you’re in for a real treat. This seasonal cheese is consistently a stunning bright-orange color. At its peak, its flavor is meaty and its texture is custardy, waiting to be spooned out. Like so many washed-rind cheeses it benefits from a splash of acidity. The red wine shallots do the trick while also contributing a little savory sweetness.
YIELD: 1 CUP
PREP TIME: 15 MINUTES
COOK TIME: ABOUT 30 MINUTES
8 ounces shallots
½ teaspoon fresh rosemary leaves, finely chopped
1⅓ cups dry red wine (e.g., pinot noir)
⅓ cup red wine vinegar
⅔ cup granulated sugar
1 bay leaf
½ teaspoon salt
¼ teaspoon black pepper
Peel the shallots and discard the skin. Slice the shallots into ⅛-inch-thick rounds.
In a medium saucepan, combine the shallots and rosemary with the remaining ingredients. Cook over medium-high heat, stirring occasionally, for about 30 minutes, or until most of the liquid is reduced and syrupy.
Remove from heat and let cool.
Keep refrigerated. Serve at room temperature.
Chef’s note: Make ahead. It will keep for up to 2 weeks.
Other cheeses to serve with this accompaniment: Smooth, savory washed-rind cheeses like Meadow Creek Grayson or Taleggio.
Creative suggestions: Take this pairing to another level by putting it on a burger or pairing it with pâté.