Becca Dilley

Becca Dilley is a Minneapolis-based photographer who shoots weddings, food, and products. A native Wisconsinite, she's also the photographer and co-author of The Master Cheesemakers of Wisconsin.

Crispin Light - The challenge with Crispin Light is to play with the flavor without overpowering it, and also to build off of the light texture.

Pairing - Crave Brothers mascarpone. Made on a farmstead creamery in Wisconsin, this mascarpone is sweet, delicate in texture, and incredibly fresh. It's light on its feet in a way that matches Crispin Light's delicate taste.

Crispin Original - Apple flavor is more pronounced in this Crispin varietal.

Pairing - Bucheron from the Montechevre creamery in Wisconsin. The burcheron has a creamy and slightly funky umami flavor. It pairs with the sweeter notes of the original without enhancing the sweetness or making the cider too cloying.

Crispin Brut - This is a drier varietal.

Pairing - Emmentaler-style Swiss cheese from Edelweiss Creamery in Wisconsin. The Emmenthaler has some dry and sour notes that complement those elements of the brut.

Crispin Honey Crisp - This is a stronger flavor than the other varietals, more robust and layered.

Pairing - Billy Goat Blue from Carr Valley Cheese Company in Wisconsin. This blue has a lot of the creaminess of a chevre, and none of the real ammonia flavors of some blue cheeses - the blue cheese umami is a great counterpoint to the sweet cider without overpowering it.

Published by Scott Tuffield