Cheese & Wine Pairing - Horseradish Cheddar

We are thrilled to have one of our favorite guest bloggers back for another cheese and wine review. This time, former wine critic for the Arkansas Democrat-Gazette Robert Neralich reviews our Horseradish Cheddar and devises food and wine pairings worthy of one of our customers' favorite flavors. 

You can see the original post and his other writings at Food for the Spirit and the Soul.

Food & Wine

Though I am notoriously lactose-fickle, at the moment my favorite cheese is Cabot Horseradish Pasturized Process Cheddar Cheese, largely because of a discovery that I made concerning its affinity with wine. While the delectable tanginess of this cheese could overwhelm many wines, if thin slices of it are placed on just-grilled burgers - beef, turkey, or veggie, depending on your degree of hippiehood - and allowed to melt, they will amplify the pleasures of the meal considerably, especially if the burgers are paired with a stout Shiraz or robust Zinfandel. I suggest as side dishes sweet potato French fries and steamed broccoli, though I include this last item largely to silence any health nuts - I mean, of course, any wellness advocates - who might be present at the meal and who could compromise its pleasures by complaining about the richness of the fare. I promise that this wonderful cheese, if served as I have suggested, will help take the edge off the chill of even the bleakest winter day.