White wines pair beautifully with cheese and cheesy dishes because their crisp profiles and acidity cut through the rich flavors. I had a bottle of white Campanian wine Villa Matilde Greco di Tufo on one hand and a block of this incredible cheese on the other, so decided to make something that did not necessitate a trip to the grocery store: Ivy’s Reserve Vintage Cheddar, Caramelized Onion, and Spinach Tart. The Best Recipes Are Created from Mistakes And they aren’t a drop in the milk pail: Wyke Farms makes 16,000 tons of cheese annually, yet still commit to green energy and sustainability, proving that even large operations can work to support the environment-and it’s the big guys that need to be doing it more. Studies have shown that 35 of the family farms from which Wyke sources their milk have a carbon footprint 20% lower than UK’s national average. Wyke Farms has crafted cheddar cheese out of Somerset, England for 160 years, and today they do so with all green energy: they’re 100% self-sufficient through various sustainable methods-check out this fun, clickable graphic explaining the different ways-and the Reserve Vintage Cheddar I used in the recipe below is 100% carbon neutral, the world’s first. It was so popular, cheddar became the world’s first mass-produced cheese. Yep, those plastic slices are actually re-pasteurized cheddar shreds and sodium phosphate. It’s literally the real cheddar hailing from Somerset to America’s Kraft cheese. It’s the mortadella to America’s bologna (does any other country ruin things like this?). It is the mozzarella di bufala to America’s string cheese. It’s everything the OG cheddar was (and still is) that began in Somerset, England hundreds of years ago and had monarchs pre-ordering wheels. Most of my cheesy, baked recipes are Italian and Italians don’t fraternize with cheddar. I will if I need it for a recipe but more often than not, I need Parm, Pecorino, or mozzarella. I was introduced to more and different and better quality cheeses over the years, as one is, and gradually I stopped buying cheddar at all. I also (still) prefer White Cheddar Cheez-Its over original, because the cheesier flavor and dusting of “cheese” left on my fingers after reaching into the bag is, well, just a lot more delicious. Sure, the Extra-Sharp was also factory-made, but it had twice as much flavor. The wine was then matured in tank for four months before bottling.Before I even knew Somerset cheddar existed, when I tasted my first bite of Extra-Sharp White Cheddar as a kid I was wowed by how much better it was than blocks of orange, factory-made cheddar. The grapes were harvested in the second half of October.įollowing gentle pressing, the chilled must was then gravity settled before undergoing temperature controlled fermentation in stainless steel tanks. The vineyards were planted between 19 at an altitude of 400 to 500 metres above sea level. The grapes come from vineyards planted at a density of 2,500 to 3,000 vines per hectare on volcanic soils of tufa and marly clay. Today, the winery is managed by Avallone’s children, who have single-mindedly dedicated themselves to continuing their father’s dream. A similarly passionate approach is applied to the rest of their range and aside from Falerno, they produce stellar examples of Campanian wines from their vineyards in the prime areas of upper Caserta, the Sannio near Benevento and Irpinia. His vision was guided by an abiding interest in Falernum, a wine best described as the “first growth” of the Roman Empire and his tireless work and research into its history ultimately led to the creation of the modern-day DOC of Falerno del Massico in 1989. The story of Villa Matilde began in the 1960s as the passion project of Neapolitan lawyer, Francesco Paolo Avallone.
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