Apple and Cheese Pairing of the Day: Castello Blue and Russets
At the apple tastings I’ve hosted over the past few months, I’ve noticed that some people are turned off by the rough, brown skin of russet apples (“russet” being the term that describes said skin). This is a shame, because these are some of the tastiest apples around. Ashmead’s Kernel, Roxbury Russet, Ribston Pippin. You don’t want to miss those. So to get around the skin problem, I just slice the fruit thinly, thereby increasing the ratio of flesh to skin (you don’t want to peel the skin off because it lends a great nutty flavor).
One great cheese to have with your russet apple is the Castello Blue, a gorgeous, creamy sheep’s-milk blue from Denmark. (As an aside, does anyone else feel some conflict about eating European, i.e. decidedly not-local, cheese? I figure, you know, everything in moderation. But I’d feel bad about buying my carrots from Denmark when there are so many good carrots here, so why not cheese?) Anyway.
Like russet apples, Castello blue has wonderful nutty flavors, so put these two together and wow! Creamy, nutty, sweet, tart. Beautiful. Even better, serve it with a dab of the apple butter from the book.