Brunch Cocktails and Cheese | Schnucks

Brunch Cocktails and Cheese

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As you sit around the table enjoying your Mimosas, Bellinis or Bloody Marys, make sure some of these cheeses are included in the festivities.

Brunch and cheese are the perfect pairing. Every brunch should have some kind of cheese and charcuterie options. As you sit around the table enjoying your Mimosas, Bellinis or Bloody Marys, make sure some of these cheeses are included in the festivities.

Bloody Mary and Cheese Pairings

Usually a Bloody Mary is spicy and the add ons are either pickled vegetables, citrus, seafood or cured meats. 

Our 724 Wisconsin Select 11 year aged cheddar  is packed with savory, intense flavors that pairs so well with the spice and heat of your Bloody Mary. Plus, the calcium lactate in the cheese provides a surprisingly delightful little crunch.

Blue cheese is a natural pairing with a Bloody Mary. If you are going to include blue cheese, I recommend Original Blue from Point Reyes Farmstead Cheese. This fudgy, crumbly cheese has lemon and pepper flavors that are a perfect match for your Bloody Mary. 

The final pairing to go with a Bloody Mary, is Reading Raclette from Springbrook Farm. Raclette is a French word that means to scrape. This cheese is best melted and drizzled over roasted potatoes and pickled vegetables. Be sure to save some vegetables for your drink. I promise you are going to eat them all with your Raclette. 

If you don’t want to be so daring, you can’t miss with any good Italian-style hard cheese, especially Parmigiano Reggiano.

Sparkling Wine and Cheese Pairings

Sparkling wines like Prosecco belong with a nice soft ripened cheese.

Brie and Camembert are the natural pairings, especially since most brunches include Mimosas that are perfect accomplices along with honey, fig spread and fresh berries to make your bottomless Mimosas become more memorable. 

If you want to pick one cheese to have at your Mimosa or Bellini brunch, you have to serve Harbison from the Cellars of Jasper Hill.  This cheese is so good. It has a bloomy rind wrapped in strips of spruce cambium (the inner bark layer). Keep an eye on the sell by date and try to get a piece that is about 7-10 days from expiration. The paste will be just perfect. To serve it, keep the spruce layer around the outside and just slice the top off of the Harbison. Now you can use a spoon to scoop out the gooey greatness that is Harbison!

At your next Brunch, be sure to add some of your favorite cheeses. There are no wrong or right pairings. If you like a cheese, or pairing then include it in your brunch! It doesn’t have to be expensive, or imported or Farmstead or PDO (we will talk more about that on another day) as long as you like it. If you are at a loss for what to serve, take my recommendations. I promise you will find a favorite.

 

Stay Cheesy!

Andy, The Schnucks Cheese Guy

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