One of the classic food and wine pairings is Roquefort and Sauternes (French blue cheese made from sheep's milk and sweet botrytis wine, respectively), so it's no wonder the Canadians created their own pairing of blue cheese and icewine. Now Chef Jason Parsons at Peller Estates Winery Restaurant in Niagara has taken the pairing one step further: infusing blue cheese with icewine.
Essentially, Parsons takes a 4-lb wheel of Canadian Blue Cheese, a Blue Benedictine made at the Benoit Monastery in Quebec, scoops out a shot glass-sized chunk of cheese from the center, and fills it with Riesling icewine. The icewine is absorbed by the cheese through the natural blue cheese veins. Over a period of six weeks, the cheese absorbs 2 bottles of icewine.
The cheese is smoother, but not sweeter, and because its sugar content is so high from the icewine, it makes a killer brulee. Unfortunately, Peller Estates isn't shipping to the U.S., but if you're a cheese fanatic and you find yourself across the border, it might be worth seeking out.
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