It appears a scientific study conducted
by Iowa State University and
published recently by Science Daily,
confirmed that what we eat may
have a direct impact on our cognitive
acuity in our later years. The
study’s findings show that cheese protects against age-related
cognitive problems, while consumption of red wine relates to
improvements in cognitive function.
We knew that! In fact, in some of our personal experience and
in the experience of all those who attended Dawn Iglesias’
Wine & Cheese Pairings Seminar last month, we can confirm
this— when pairing a glass of red wine with cheese, needless
to say, our cognitive acuity was off the charts.
We can all agree that we have had a lot of science thrown at
us recently, i.e., the pandemic and climate change, so without
further ado, we draw your attention to the article below.
Dawn’s seminar was so well received and attended that we
thought we would publish the contents from a few presentation
slides. A recording of Dawn’s seminar is also uploaded on the
OCWS website under the Webinar tab.
“Cheese is a living thing; it needs oxygen to breathe”
The Cheese & Wine Pairings Webinar which was held last month on December 13 is one of my favorite events to host, both in
person at the OC Fair Courtyard and on a virtual platform. Find below interesting tips and pairings to reference.
Cheese & Storage Tips:
• Cheese should always be served at room temperature for the best flavor.
• In general, red wines pair better with hard, stronger cheeses. White wines and sparklings with softer, creamier cheeses, but
not necessarily all of the time.
• It is always a good idea to pair a wine and cheese from the same region or origin (French cheese with a French wine, No. CA
cheese with a No. CA wine, etc.).
• Light cheeses go with light wines, heavier cheeses go with bold wines.
• Cheese should be stored in a crisper drawer that has temperature control & consistent humidity.
• If cheese is in a plastic wrap, it needs to be removed as soon as possible, and either put in another container, wrapped in
parchment paper, or in a Ziploc bag.
• Soft cheeses will last up to 2 to 3 weeks. Store soft cheeses in a long, rectangle sealed plastic/glass container. You can store
your goat, brie, and soft cheeses together.
• Hard cheeses will last up to 4 months (example: Parmesan) in a partially open Ziploc bag, to allow the cheese to breath.
• Blue cheese can affect other cheeses. Store this cheese separately, either in a container or Ziploc bag.
Dawn Iglesias, Seminar Committee Member
Blanc de Blanc Champagnes:
• Cypress Grove Humboldt Fog goat
• Saint Angel Triple Cream
• Marin French Camembert or Brie
• Langre Fromage
• Brillat Savarin
• Cypress Grove Lamb Chopper
• Cowgirl Creamery Mt. Tam
• Chavroux spreadable goat cheese
• Ewenique sheep cheese
• Ewephoria sheep cheese
• Cablanca Goat Gouda
• Maytag Blue cheese
• Point Reyes Bay Blue
Pinot Noir &
Blanc de Noir Champagnes:
• Saint Andre’ Triple Cream Brie
• Marin French Petite Breakfast Brie
• Vella Dry Jack
• Beecher’s Flagship Handmade
• Point Reyes Toma
• Tillamook White Cheddar
• Cambazola (brie & blue cheese)
• Cypress Grove Purple Haze
• BelGioioso Fontina
• The Drunken Goat
• Havarti with Dill
• Old Amsterdam Gouda
• Wisconsin Sharp Cheddar
• Blu di Bufala (buffalo milk)
• Le Gruyere Switzerland
• 12 Month Aged Manchego
• Winey Goat
• Beehive Barely Buzzed
• Trader Joe’s Unexpected Cheddar
• Collier’s Welsh Cheddar
• Istara P’Tit Basque
• Isigny St. Mếre Mimolette
• Coastal British Cheddar
• Fiscalini Smoked Cheddar
• Castello Danish Blue
• Kerrygold Cashel Blue
• Saint Agur Blue