This guide focuses on pairing farm-based A FEW GENERAL GUIDELINES ciders and one perry (fermented pear juice), with cheeses from the Northeast region. Craft cider is an agricultural product made from the fresh-pressed juice of apples. As cider becomes popular and production increases, special apple vari- eties better suited to cider are giving rise to diverse and more sophisticated flavors and new opportunities for apple orchards. Ciders range from sweet to dry, and from FARMSTEAD PAIRINGS FROM THE NORTHEAST bubbly to still. Nearly all are blended, but some are single varietal expressions. Cider and perry are food-friendly and Pairings can heighten shared characteristics or reveal subtle complex, like wine, with many aro- contrasts (think salty and sweet). An mas and flavors that pair beautifully extraordinary pairing creates flavor and a texture experience that is greater than with cheese. the sum of its parts. Look for balance and try to avoid having one flavor overpower the other. WWW.CIDERWEEKNY.COM VISIT

This guide was produced by Cider Week NY with Pay attention to the acidity, David Flaherty, Beer & Spirits Director at Hearth aromatics, size of bubbles and Restaurant and the Terroir wine bars in NYC, weight of cider to help you determine and Elizabeth Chubbuck, Associate Director of what cheeses to best pair it with. Wholesale at Murray’s Cheese. HARD CIDER (the fermented juice of apples) Cider Week NY is an annual ten-day event that celebrates Richer, creamier, mouth-coating the craft cider revival by featuring hard cider prominently was America’s most popular beverage before cheeses favor carbonation and in restaurants, bars, and shops throughout NYC and the acidity that helps cut through the Prohibition. Thankfully, many orchardists and Hudson Valley. Cider Week was launched by Glynwood, butterfat and salt to refresh the palate. an agricultural non-profit in Cold Spring, NY, to build the cider makers from the major apple produc- market for craft cider, revive heirloom apple varieties, and ing regions of North America are reviving this ultimately improve the viability of regional orchards. “What grows together, goes historic beverage and returning distinctive together.” Though not a guarantee farm-based and artisan ciders to their original of a good pairing, try ciders and cheeses from the same region to explore the glory and variety. concept of terroir. There are no hard and fast rules, especially when cheeses and ciders change with seasonal production. As long as something better or more interesting happens when the two come together, and especially if they make you pause and think about what you’re tasting, that’s what we call a good pairing.

DRY OFF-DRY STILL SEMI-DRY SWEET COMPLEMENTARY PAIRING CONTRASTING PAIRING UNUSUAL PAIRING SNACKABLE PAIRING SWEET/SALTY PAIRING This guide focuses on SPARKLING, DRY CIDER SPARKLING, OFF-DRY CIDER STILL, DRY CIDER SPARKLING, SEMI-DRY CIDER ICE CIDER WITH WITH FIRM, AGED GOAT WITH BLOOMY, BUTTERY, WITH HERBAL, SOFT, WITH CHEDDAR CHEESE SPICY CREAMY, pairing farm-based TOMME-STYLE CHEESE DOUBLE CRÈME CHEESE SHEEP’S MILK CHEESE BLUE CHEESE ciders, and one perry (fermented pear juice), with cheeses from the Northeast region. There are countless possibilities, so start with our initial sugges- tions. For those who EVE’S CIDERY AARON BURR CIDERY FARNUM HILL CIDERS HUDSON VALLEY FARMHOUSE SLYBORO CIDERHOUSE, NORTHERN SPY HOMESTEAD PEAR KINGSTON BLACK RESERVE “SCRUMPY” CIDER ICE HARVEST want to have more fun, FINGER LAKES, NY SULLIVAN COUNTY, NY LEBANON, NH STAATSBURG, NY GRANVILLE, NY

we’ve listed a few other This salty and citrusy This lightly carbonated perry This still (no bubbles) cider This low alcohol, naturally This smooth, rich and ciders and cheeses dry, naturally fermented with soft tannins and subtle high in tannin and acid is effervescent, unfiltered ambrosial ice cider with cider with tiny bubbles and aromatics made from wild, one of the rare bittersharp cider with no sulfur is made tropical fruit notes is a with similar flavor mouth-watering acidity is foraged, true perry-pears apples that makes a good from a field blend of Breezy classic pairing with Old profiles so that you a perfect complement to a found on abandoned orchards varietal cider and offers an Hill’s eco-certified eating Chatham Sheepherding can experiment with rustic and washed rind aged offers a nice contrast with unusual pairing with a rich, apples and pairs beautifully Company’s, Ewe’s Blue goat cheese like Consider the mildly piquant mineral dense, nutty and herbaceous with Cabot Clothbound from Old Chatham, NY. The creating your own Bardwell’s, Manchester notes on the rind of a soft, cheese like Hudson Cheddar from Greensboro, balance of sugar and acidity pairings. from neighboring West bloomy-rind, pasteurized cow Flower from Old Chatham VT. Notes of caramel, peanut in the ice cider is a classic Pawlet, VT, which accentu- & goat’s milk cheese like Sheepherding Company butter, and brown butter contrast to the lingering, ates the sweetness of Nettle Meadow’s Kunik aged by Murray’s Cheese brothiness in the cheese spicy, salty and sweet flavors the fruit in the cider. from Warrensburg, NY in the in NYC. Usually, you rely bring out the sweetness and creamy texture of this Two parts come together Southern Adirondacks. For on bubbles to cut through in the cider and the fruity melt-in your mouth blue to form something those with a fondness for a fat, but this pairing works and tannic tang of freshly cheese. A hit for anyone completely different. subtle argument. because the cider calls out pressed apple skins. The who loves the drama of OTHER CIDERS every subtle nuance in the winning combo of low alco- bold contrasts! cheese which is enveloped hol and snackable cheese AND CHEESES EVE’S CIDERY, PERRY PEAR with a fragrant mix of rose- makes this a pairing you ORCHARD HILL CIDER, EXTRA BRUT BELLWETHER, KING BALDWIN mary, lemon-thyme, elder- can enjoy all day, EDEN ICE CIDER, NORTHERN SPY WITH SIMILAR FARNUM HILL CIDER, EXTRA DRY SLYBORO CIDERHOUSE, OLD SIN berries, marjoram and hop preferably poolside. EVE’S CIDERY, ESSENCE BELLWETHER, LORD SCUDAMORE WEST COUNTY CIDER, REDFIELD FLAVOR PROFILES FOGGY RIDGE CIDER, SERIOUS CIDER FOGGY RIDGE CIDER, FIRST FRUIT flower. A serious heavy-hitter pairing to impress your friends. EVE’S CIDERY, BITTERSWEET BELLWETHER, ORIGINAL ROQUEFORT OR JASPER EVE’S CIDERY, ALBEE DOC’S DRAFT, HARD APPLE HILL, BAYLEY HAZEN BLUE CHAMPLAIN VALLEY, HILL STILL & DRY TWIG FARM, NAKED FLOCK, DRAFT TRIPLE CRÈME OR BELLEWETHER, HERITAGE GOAT TOMME OR VERMONT CREAMERY, * Many of the cheeses and ciders SAN TUMAS CABRA ROMERO OR PENTERMAN’S FARM, MARIEKE AGED GOUDA CREMONT in this guide can be found at FLEUR DU MAQUIS OR ROOMANO, 3 YEAR Murray’s Cheese