Expert Tips for Summer Picnic Pairings from Cheese Iron’s Eric Clancy
Scarborough, ME — Jun. 2 — As summer approaches, Eric Clancy, a skilled cheesemonger at the Cheese Iron, is eager to help enthusiasts prepare for the warmer months. With nearly three years of experience, Clancy is your go-to resource for ideal picnic and beach treats that can elevate any outdoor gathering.
Heading to the beach? Clancy recommends packing fresh sandwiches like caprese and burrata with prosciutto, paired with arugula and baby greens. He also suggests aged sheep gouda, which boasts tropical fruit notes, making it perfect with a crisp Sauvignon Blanc. For dessert, don’t forget his favorite sea salt chocolate chip cookies, a delightful addition to your beach spread.
If blueberry pie is on your menu, a triple cream cheese is a fantastic pairing. Its creamy and buttery profile complements the sweet-tartness of the pie beautifully.
Planning a hiking trip? Clancy’s top choice is a 26-month-aged gouda, known for its butterscotch flavor and tyrosine crystals, which resemble candy. Accompany it with dry salami, particularly Landjager, sourced from Morse’s in Waldoboro, paired with pickles for a savory boost.
For those enjoying local brews like Allagash White, pair with a medium cheddar such as Flory’s Truckle or Jasper Hill Farm’s offerings, both of which enhance the beer’s balanced flavors without overwhelming the palate.
Lastly, while oysters may pose a pairing challenge, Clancy suggests an aged Parmesan like Everett’s Tome, which has a milky taste that complements the brininess of the oysters.
As picnic season kicks off, Clancy’s expertly curated selections promise to make your summer outings memorable and flavorful.
Note: The image is for illustrative purposes only and is not the original image associated with the presented article. Due to copyright reasons, we are unable to use the original images. However, you can still enjoy the accurate and up-to-date content and information provided.
