Cheese And Margaritas: Perfect Pairings For A Zesty Experience

When it comes to the perfect cheese to pair with a margarita, opinions vary. Martin Johnson, the cheese, charcuterie, beer, and wine buyer for Gastronomie 491 in New York City, suggests that a Basque-style sheep's milk cheese is the best pairing for a margarita. On the other hand, Forest Collins recommends Bouton de Culotte cheese as the ideal match for the tequila cocktail.

Pairing a margarita with Bouton de Culotte cheese

The Bouton de Culotte is a French goat's milk cheese from the Mâconnais and the Haut-Beaujolais, in Bourgogne. It is the smallest French goat's milk cheese, weighing between 30 to 40 grams and shaped like a thimble. This cheese is typically enjoyed old or extra-old, when it develops a peppery taste. When young, the Bouton de Culotte has a strong odour and a loud, peppery flavour.

When it comes to pairing a margarita with Bouton de Culotte cheese, it is important to consider the dominant flavours of the cocktail, which are citrus and agave. While these flavours may not be the most obvious match for cheese, a successful pairing is still possible.

The key to a successful pairing is to look for cheeses that can complement or contrast with the flavours of the margarita. In this case, the Bouton de Culotte cheese can offer an interesting contrast. The peppery notes of the cheese, especially when it is aged, can provide a savoury and spicy dimension to the pairing, creating a complex and intriguing flavour profile.

When pairing a margarita with Bouton de Culotte cheese, it is recommended to choose a dry white wine, such as an Edelzwicker or a Bourgogne aligoté, to accompany the cheese. This type of wine will help to enhance the flavours of the cheese and create a more harmonious pairing with the margarita.

Additionally, the presentation and temperature of the cheese can also impact the pairing experience. Bouton de Culotte cheese is often served during the "aperitif", indicating that it is meant to be enjoyed as a small bite or starter. Therefore, when pairing with a margarita, it is advisable to serve the cheese at room temperature, allowing its flavours to fully develop, and to present it in a way that encourages guests to savour and appreciate its unique characteristics.

Saint-Marcellin as an interesting pairing

Saint-Marcellin: An Interesting Pairing

Saint-Marcellin is a French cheese made from cow's milk. It has a soft, creamy texture and a mild, nutty flavour. It is produced in the Rhône-Alpes region of France and is typically aged for around two to three weeks.

When paired with a margarita, Saint-Marcellin offers a unique and intriguing combination. The cocktail's zesty citrus notes and salty rim provide a lively contrast to the cheese's creamy mouthfeel and subtle flavour. The margarita's sharp, tangy flavours can help accentuate the nutty notes in the Saint-Marcellin, creating a complex and surprising taste experience.

The key to this pairing is the interplay of textures and flavours. The creamy cheese and the crisp, refreshing cocktail create a delightful sensory experience, with the cheese's mildness allowing the margarita's dominant citrus and agave flavours to shine through.

For the best experience, a classic margarita is recommended over a Tommy's margarita, as the latter's darker, smokier profile may not complement the cheese as well. Additionally, a standard salt rim is preferred over a spicy one, as the heat can overwhelm the delicate flavours of the Saint-Marcellin.

When serving this pairing, it is essential to use fresh, high-quality ingredients. The cocktail should be prepared with freshly squeezed lime juice, and a good quality 100% agave blanco tequila can be used. As for the cheese, opt for a young Saint-Marcellin to enjoy its creamy texture and mild flavour at its best.

This pairing is sure to intrigue and delight those looking for something a little out of the ordinary. The combination of a classic margarita with the subtle, creamy Saint-Marcellin cheese creates a unique sensory experience that is well worth exploring.

Spicy salt rims don't work well with most cheeses

While a salty rim is a classic addition to a margarita, pairing cheese with a spicy salt rim can be challenging. The dominant flavours in a margarita are citrus and agave, which are not natural pairings for cheese. Spicy salt rims can further complicate this pairing.

Cheese is a salty food, and salt is an essential ingredient in the cheese-making process. Salt acts as an antimicrobial agent, regulates moisture, alters texture, and enhances flavour. However, when paired with a spicy salt rim, the saltiness of the cheese may be accentuated or altered in a way that is uncomplementary.

Spicy salt rims on margaritas typically include spices such as cayenne chile pepper, chipotle chile pepper, or cracked black peppercorn. These spices add heat and a rich, smoky flavour to the drink. While these flavours can complement the sweetness and sourness of a margarita, they can clash with the flavours in cheese.

Additionally, the texture of the cheese may be a factor. Softer, creamier cheeses may not pair well with the crunchy texture of a spicy salt rim. Harder cheeses with a stronger flavour, such as those mentioned above, may be a more suitable pairing. However, the salt and spice combination may still be overwhelming.

Overall, the combination of a spicy salt rim and cheese may result in an overly salty, spicy, or texturally unpleasant experience. It is important to consider the specific cheese and the spices used in the salt rim to determine if they will work well together.

Mimolette makes the cocktail too sweet

Mimolette, a French cheese, is known for its bright orange colour and spherical shape. It is produced from cow's milk and its name comes from the French word "mi-mou" or "mi-molle", meaning "semi-soft", which describes the texture of this otherwise hard cheese. The orange colour comes from the natural seasoning annatto, which does not add any flavour or aroma when used in small amounts. The cheese is traditionally produced around the city of Lille in France and is also known as Boule de Lille.

Mimolette's flavour ranges from mild to sweet and sharp, depending on its age. It is often paired with honey to balance the salty-sweet flavour. The cheese is typically consumed with strong beverages such as bourbon, Scotch ales, barley wines, or earthy, rustic red wines.

While Mimolette's sweetness can be balanced by savoury pairings, it may not be the best cheese to pair with a margarita. Margaritas are known for their dominant citrus and agave flavours, which may not complement the sweetness of Mimolette. The cocktail's tart and tangy notes could be overwhelmed by the sweet and sharp flavours of the cheese, making the combination too saccharine.

Additionally, the strength of a margarita, with its high alcohol content, could further accentuate the sweetness of the Mimolette. The cocktail's sharp flavours may be subdued by the cheese's intense sweetness, creating an imbalanced pairing. While Mimolette is a delightful cheese with unique characteristics, its sweet notes might not be the best match for the already strong and tangy flavours of a margarita.

Citrusy cocktails work well with chèvres

When it comes to cocktails, margaritas are particularly well-suited to pairing with cheese. This is because the dominant flavours of a margarita—citrus and agave—are not natural partners for cheese. However, there is one type of cheese that works well with these flavours: chèvres, or goat's cheeses.

Chèvre is a French word meaning 'goat'. Chèvres are typically made from goat's milk, and they come in a variety of forms, from fresh and soft to aged and hard. They are characterised by a tangy, sharp, and sometimes earthy flavour, with a crumbly texture. These characteristics make them an excellent match for citrusy cocktails like margaritas.

The key to a successful pairing is to look for chèvres that will complement the dominant flavours of the margarita. The tangy, sharp flavours of chèvre mirror the sour, zesty notes of the cocktail, while the earthy, buttery notes in some chèvres can echo the agave in the margarita.

When selecting a chèvre to pair with a margarita, consider the following:

• Fresh, soft chèvres, such as those in log or round shapes, tend to have a milder flavour and a creamy texture. These can complement the citrus notes in a margarita without overwhelming them.
• Aged, hard chèvres, such as those that have been baked or fried, will have a stronger flavour and a crumbly texture. These can stand up to the agave flavours in the margarita.
• Some chèvres have a buttery flavour and a smoother texture, which can provide an interesting contrast to the sharp, sour notes of the cocktail.

When pairing a chèvre with a margarita, it is also important to consider the other ingredients in the cocktail. For example, if the margarita is made with a particularly smoky tequila, you may want to choose a chèvre that has been aged in ash, as the smoky flavours will complement each other. Similarly, if there is an herbal note to the margarita, a chèvre with a rind may work well, as the rind can impart a slightly grassy flavour to the cheese.

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