Modern Cheese Culture & Fermentation Pleasure: Exciting Food Pairing for Every Bar
Wine with food opens up new taste horizons here: With a creative variation of regional raw milk cheese, accompanied by spicy, fermented kimchi law, a refined dish is created that combines tradition and modernity in an exciting way. Wine and food enter into a completely new interplay: the strong raw milk cheese gets an Asian-inspired twist from the sour, spicy kimchi vegetable. Freshness, texture and a hint of spiciness contrast and underline the individual aromas of the cheese. Ideal as an appetizer, light main course or luxurious sharing dish – this cheese variation is guaranteed to be a topic of conversation and moments of enjoyment. If you love wine with food, you will get to know the versatility of regional products in harmony with international influences.
Ideal wine accompaniment: Pet-Nat Rosé (Kamptal, Austria)
Pet-Nat Rosé from the Kamptal combines tangy perlage with berry, floral notes and a slightly tart, fresh character. Its natural tingle, red fruits such as wild strawberries, a hint of grapefruit and subtle herbal accents go ideally with the spice and sweet and sour play of the kimchi law. The dry structure and fine, fresh acidity elegantly balance both the creaminess and saltiness of the raw milk cheese.
Sensorially, the Pet-Nat shines with lively fruitiness, subtle yeast melting and dry, drink-animating finish. These properties give the strong, spicy raw milk cheese structure without masking its peculiarities. The kimchi slaw benefits from the refreshing acidity, the sharp and fermented notes get an extra kick from the sparkling wine.
Further wine recommendations for this dish
Crémant de Loire Rosé AOC (Loire, France)
Elegant perlage, notes of red berries and a hint of brioche make this classic French cremant a sophisticated companion. Its freshness and minerality playfully combine with the acidity and spice of the kimchi slaw, while salty raw milk cheese aromas are subtly balanced.
Albariño DO Rías Baixas (Galicia, Spain)
With salty minerality, citrus notes and lively acidity, the Albariño brings freshness and maritime elegance to the dish. It harmonizes with both the creaminess and the sour vegetables. The fine herbal aromas of the wine reflect the kimchi and the finer cheese tones.
Grüner Veltliner DAC (Kremstal, Austria)
Typical spice, filigree acidity and green apple fruit make this white wine an exciting partner for fermentation cuisine and cheese. Its pepperiness absorbs the kimchi spice, while sweetness and acidity are elegantly bound.
Chardonnay (Yarra Valley, Australia)
Cooling climate elegance, yellow fruit and a touch of minerality make Australian Chardonnay an exciting pairing. The wine absorbs the texture of the cheese, brings independent freshness and elegantly combines all aromas.
Sancerre Rosé AOC (Loire, France)
Filigree interplay of minerality, red berries and fine acidity make this rosé a special pleasure. Its lightness and animating fruit combine cheese and kimchi without dominating – a harmonious summer pairing.
The recipe:
Cheese variation with regional raw milk cheese & kimchi slaw
Cooking utensils
- 1 Cutting board & knife
- 1 Mason jar for fermentation
- 1 Bowl
- 1 Platter
Ingredients
For the cheese platter
- 120 g regional raw milk cheese e.g. mountain cheese, soft cheese, raw goat’s milk cheese
- 80 g Sourdough or farmhouse bread
- Fresh herbs Parsley or cress for garnish
For the kimchi slaw
- 80 g White and/or red cabbage finely planed
- 1 small carrot finely grated
- 3 tbsp kimchi minced
- 1 tsp kimchi juice
- 1 tbsp natural yoghurt or mayonnaise
- 1 tsp rice vinegar or white wine vinegar
- 1 tsp honey or maple syrup
- 1 tsp roasted sesame seeds
- Salt pepper, chili to taste
Preparation
Kimchi Slaw
- Put finely sliced cabbage and carrot with salt and kimchi in a bowl.
- Add kimchi juice, yoghurt, vinegar, honey and possibly chilli, mix well.
- Sprinkle with toasted sesame seeds and leave to infuse for at least 1 hour (preferably overnight).
Cheese variation
- Cut the raw milk cheese into bite-sized pieces, arrange on a platter with slices of bread.
- Garnish with fresh herbs, optionally a few nuts or sprouts.
Serve
- Put the kimchi slaw in small bowls or right next to the cheese and enjoy together.
Recommended Accompaniments
- Fresh sourdough bread or baguette
- Nut mix (walnut, almond, pecan)
- Spring onion salad with sesame seeds
