Discover chef Raymond Blanc’s irresistible drinks pairings for blue cheese
What’s cheese without a little tipple? When it comes to pairing a drink with Saint Agur, the UK’s favourite blue cheese brand, wine is just the start...
Rich, smooth and decidedly different, cheese really doesn’t get much better than Saint Agur. Lovingly crafted in the Auvergne region in central France – an area renowned for its blue cheese production – it boasts a punchy, tangy taste that is softened by a luxurious creaminess. It’s also slightly milder than traditional blues, which means its versatility goes well beyond the cheeseboard.
While wine has long been the beverage of choice for cheese, thanks to its perfectly balanced flavours, Saint Agur works incredibly well with a range of drinks – including cocktails and non-alcoholic options. And who better to help you find an ideal companion for this cheese than the two Michelin starred chef Raymond Blanc OBE?
A long-time ambassador for Saint Agur, Raymond knows just how versatile this blue cheese can be. “It’s a personal favourite of mine because of its beautiful creamy texture and its tanginess – it really is amazing,” says Raymond. “And you can pair it with so many drinks, from wines, to cocktails, to soft drinks, so nobody is left out.”
Read on to discover some of the legendary French chef’s favourite Saint Agur drinks pairings...
Wine and Cocktail
First, wine. And, for Raymond, it simply has to be a Vouvray, which is made with the Chenin Blanc grape that grows along the banks of the Loire River in Touraine, France. Wines from this region range from dry to sweet, and even still and sparkling, but Raymond suggests a demi-sec (medium sweet) Vouvray. Boasting just enough sweetness to carry the creaminess and saltiness of Saint Agur, it has a beautiful nose of delicate floral aromas that will only enhance the flavour of your cheese. When it comes to pairing blue cheese with red wine, it's simply a no go for Raymond! And the reason is simple: the flavours are not compatible due to the tannins in red wine clashing with the acidity of the cheese.
But, while a glass of red may be out, Raymond does have a little something up his sleeve for the cocktail lovers out there. Here, he shares the recipe for his delectable The lost orchard cocktail. Bursting with sweet, citrussy notes, it marries perfectly with the rich, tanginess of Saint Agur.
The lost orchard
Ingredients
Method
1. Add the Calvados, Cointreau, apple juice, lemon juice, sugar syrup and egg white to a shaker. Dry shake for 10 seconds to aerate the egg white to a foam. Add ice and shake hard again for 10 seconds.
2. Fine strain into a sour glass and garnish with drops of Angostura Bitters. Strike through with a cocktail stick and enjoy.
Mocktail
If you’re not in the mood for alcohol, don’t worry, because Raymond also has some moreish mocktail recipes that pair perfectly with this flavoursome cheese. For a drink that boasts a lively sparkle, you’ll love his zesty Pear and ginger fizz, while his fruity Camparino is sweet and punchy in equal measure. Cheers to that!
Camparino
Ingredients
Method
1. Add the cranberry juice, pineapple juice, lime juice and elderflower cordial to a shaker. Add ice and shake hard for 10 seconds.
2. Pour everything into a highball glass directly from the shaker. Garnish with dehydrated lime and a straw, then serve.
Pear and ginger fizz
Ingredients
Method
1. Add the pear nectar, lemon juice, sugar syrup and ginger ale to a highball glass. Add ice cubes, then crushed ice. To serve, garnish with a dehydrated piece of orange and a straw.