A picnic of joy. Glenfiddich and the White Dairy (Photo: Gleb Smirnoff)
We have no intention of breaking with tradition on holidays, and we are fully aware that the process of "nationalization" of Shavuot – in favor of aggressive promotion of dairy products – was actually completed years ago, but we do want to offer something a little different.
large recipe page is neither dramatic nor drastic. Still cheese and still alcohol, we still came to enjoy, but a little differently, and even, if we dare to say it in an ever-increasing voice - a little better.
In other words, R2M's White Dairy and Glenfiddich Distillery went on a spring picnic, and you're welcome to join.
Something a little different. Inside the White Dairy (Photo: Gleb Smirnoff)
For many, the traditional combination is also the obvious combination, but apparently if people stop for a moment and think why, they won't really know how to answer for themselves
The meeting between Omer Ganor, the ambassador of the Scottish whisky brand in Israel on behalf of the Kerem company, and Tomer Eshed, the head cheesemaker of the Tel Aviv dairy, opened (and continues) with smiles, but was intended first and foremost to break the stigma of cheese and wine, to offer an equally sophisticated and successful alternative, and also - there is no point in denying - to drink a little, followed by the pleasant buzz of a long weekend.
"For many, the traditional combination is also the obvious combination, but apparently if people stop for a moment and think why, they won't really know how to answer themselves," they explained, "In fact, a varied and festive cheese platter can connect to a very wide range of drinks, and Scottish single malt, fully distilled on a barley malt basis, combines the holiday characteristics of milk and harvest greatly. It's also a great way to taste quality whiskey without getting completely drunk, because along the way you take care of quality cushioning of the stomach."
So which whiskey is suitable for which cheese, and why?
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Israeli integration. Glenfiddich 12 American-Oak with Camembert of the White Dairy (Photo: Gleb Smirnoff)
Glenfiddich 12 American-Oak, a new expression of the Scottish distillery that is also exclusive to the Israeli market, ages exclusively in ex-barrels from American oak. It is characterized by woody, crispy and buttery that will suit a relatively delicate, semi-hard cheese.
Therefore, the appropriate cheeses are brie, camembert and even burrata style, only without special seasoning or unusual toppings such as truffles, for example. Omer and Tomer chose the French classic from the dairy's beef milk, wrapped in white mold and with a soft and creamy texture, which goes great in the sandwich and on the plate, with additional cheeses.
Italian classics. Glenfiddich 15 with Pecorino of the White Dairy (Photo: Gleb Smirnoff)
Glenfiddich 15, which undergoes a unique 15-year aging process known as "Solara" in three different oak barrels, including sherry barrels and barrels, is characterized by apple and spice flavors as well as a rich finish.
This type will work well with flavorful cheese but not spicy or moldy. In this case, anything along the lines of Emmental, Pecorino, or Grana Padano could work. Omer and Tomer decided that the dairy's pecorino, a classic Italian cheese made from sheep's milk, was suitable for a cheese platter, a snack with crackers or scratching on cacho a pepe.
Beware of the too much. Glenfiddich 23 Grand Cru and St. Maur's White Dairy (Photo: Gleb Smirnoff)
The Glenfiddich 23 Grand Cru aged for 23 years in American oak barrels that contained most of them, and in European oak barrels that contained sherry. After that, it receives an aging finish in special barrels from France made of French oak, which were used to make champagne.
Its taste is characterized by a sweet-baked-yeast combination, so it is perfect with mold cheese, but of the relatively delicate kind. Gorgonzola dolce, mild Stilton, or German cheeses like Montagnolo will work superbly here and compliment the high-end whiskey.
In this case, it is recommended to avoid cheeses like Gorgonzola, which are simply a little too much and will overshadow the subtle nuances of whiskey. The white dairy does not have blue mold cheeses, but after further thought and tasting, St. Maur's cheese was chosen for matching - another French classic, goat cheese in a coal of chestnut charcoal and white mold.
Go for the seasoning. Glenfiddich Pierre & Kane with the White Dairy Truffle Manchego (Photo: Gleb Smirnoff)
Pierre & Kane is a representative of the distillery's experimental series, in which malt-master Brian Kinsman went in an unconventional direction.
This is a slightly smoky single malt whiskey, a very uncharacteristic product of Glenfiddich, which after initial aging in traditional American oak barrels switched to further aging - a short "finish" in barrels of Caribbean rum.
Fire & Kane is characterized by a sweet-smoked combination with aromas of campfire, vanilla, toffee and tropical fruitiness reminiscent of pineapple. It will be suitable for earthy cheeses, as well as smoked cheeses. Any cheese with truffles, with herbs such as pesto or thyme, is a choice in the right direction, as is the dairy truffle manchego, a semi-hard cheese made of sheep's milk that is considered a Spanish classic from the La Mancha region, and seasoned in Tel Aviv with black truffles, all the way to a deep nutty taste and a mellow texture.
- Food News