SPONSORED STORY – BROUGHT TO YOU BY CASTELLO ALPS SELECTION
The Castello Weissbier cheese is perfect for this dish, the tangy hint of beer flavor and creamy texture pairs perfectly with the savory broth.
By Abby Himes
Slate gray jagged peaks, with lightly dusted bright white snow caps towering above vibrant green valleys dotted by the village buildings of the towns below. The cold wind whipping the steam from hot springs and fields dotted with yellow, blue, red and pink wildflowers where cattle graze. Stone farm houses with weathered faces sitting around around an old wooden table covered with meats and cheeses from their farm. These are things I think of when I think of the Alps.
When I found out I would be given the opportunity to try 3 cheeses from the Alps Collection by Castello, I immediately thought of having a little wine and cheese pairing night. We made pesto, roasted garlic spread, grilled steak, veggies with hummus, olives, fresh figs, lightly toasted baguette and of course, cheese (Ten pounds to be exact). We bought one white wine, a spicy Syrah and fruity red blend to go along with our feast.
We tried the Weissbier cheese, which was soft and creamy with a little tang which was probably what they described as a hint of beer. (Beer cheese soup anyone?) It reminded me of a really soft cheddar, it would be fantastic on a sandwich, and we used it on our French Onion soup the next day. The second cheese was the Classic, a much firmer cheese than the first with a little spice to it; the perfect way to makeover the usual turkey sandwich. Finally we tried the Hirten, almost identical to Parmesan, the Hirten was salty and flaky and turned out to be my favorite. I couldn’t stop eating it long after dinner was over, I sat with my wine breaking off piece after piece. The Hirten could easily be swapped in any recipe that calls for Parm. All three of the cheeses were fantastic and with flavors far beyond the usual grocery store variety.
I couldn’t get beer and cheese soup off my mind, but um hello, it’s summer! So I compromised with French Onion with Braised Short Ribs. With a rich, tangy beef broth it’s light enough for rainy summer days and oh so comforting with slices of baguette smothered in cheese. (Don’t even get me started about how perfect this will be in the cooler seasons!) My favorite part has to be the little crunchy bits of cheese that form on the edge of the bowl. The Weissbier was perfect for this dish, the tangy/hint of beer flavor and creamy texture paired perfectly with the savory broth.
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This article is part of Castello Moments, a collaboration between Honest Cooking and Arla Foods USA.
Abby can be found cruising her local farmer's market and co-op looking for fresh, new, flavors and sustainable options. She sees food as an adventure, and is always excited to try something new. Abby is also the creator and voice behind the food blog, Seaweed & Sassafras.