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Unconventional Cheese Pairings from Slow Food Nations


SFNLast weekend, Slow Food Nations brought foodies from around the world to Denver for a three-day festival.  Think street food festival with an academic conference streak and a lot of cultural exchange.  In other words, something for anyone who loves food.

We (Steve and Kim) were one of 500 delegates to the convening and participated in a full day of discussion about food, politics, sustainability and much more.  And then over the weekend, thousands participated in the festival, which included food-oriented block parties, tasting and pairing classes, a Taste Marketplace, a farmer’s market, roundtable discussions, and even a foodie film festival.

We were incredibly honored to have been invited to join the event as presenters on Sunday, especially since some of our food-world heroes, such as Alice Waters, Joel Salatin and Deborah Madison, led events.  Our presentation, which 10 lucky people got to taste along on stage to, was “Unconventional Cheese Pairings.”

Several attendees  asked us to post the pairings so they could recreate them at home, so here they are:

IMG_3912Laura Chenel Fresh Chevre  (Pasteurized Goat’s Milk, California) Lemon

Goat Lady Dairy’s Lindale (Pasteurized Cow Milk, North Carolina)
Fig Jam + Raincoast Fig and Hazelnut Crisp

Robiola (Pasteurized Cow Milk, Italy)
Pesto + Rustic Bakery Olive Oil & Rosemary Cracker

Upland Farm’s Pleasant Ridge Reserve (Raw Cow’s Milk, Wisconsin)
Mango Jam + Coconut Flake + 34 Degrees Vanilla Cracker

Parmigiano Reggiano (Raw Cow’s Milk, Italy)
Balsamic Glaze + 2s Company Black Pepper Cracker

Canal Junction’s Charloe (Pasteurized Cow’s Milk, Ohio)
OO Mommie Mushroom Ketchup + 2s Company Sesame Cracker

Great Hill Blue (Raw Cow’s Milk, Massachusetts)
Maple Syrup + Castleton Salted Maple Rye Cracker