The "Neurin Maeul Makgeolli & American Cheese Special Set," available in limited quantities on Homesul.com throughout November. [Provided by the US Dairy Export Council]
The "Neurin Maeul Makgeolli & American Cheese Special Set," available in limited quantities on Homesul.com throughout November. [Provided by the US Dairy Export Council]

Makgeolli and cheese — the fermentation traditions of Korea and the United States — have come together in an unlikely but harmonious pairing.

The US Dairy Export Council (USDEC) said Tuesday it has teamed up with Baesamyeon Juga, a traditional liquor culture company, to launch a limited-edition pairing set combining Korean traditional liquor with American cheese throughout November.

The promotion was conceived to mark the sixth anniversary of Homesul.com, Baesamyeon Juga's online traditional liquor shop. Amid growing demand for traditional spirits driven by the spread of home-drinking culture and increasingly diverse consumer tastes, the set pairs a flagship Korean traditional liquor with authentic American cheeses — two products that share fermentation as a common thread. It goes on sale through Homesul.com in limited quantities for the entire month, starting Nov. 1.

The special set centers on Baesamyeon Juga's signature Neurin Maeul Makgeolli, which is designed to be experienced across four seasonal flavor profiles as it ages, evoking spring, summer, autumn and winter. Each stage is matched with one of four varieties of American original Jack cheese.

The four American cheeses in the pairing are Monterey Jack — buttery and creamy, matched with the spring makgeolli — Colby Jack, with its nutty richness, for summer; Pepper Jack, with a subtle heat, for autumn; and Mild Cheddar, smooth and full-flavored, for winter. Each cheese is paired to complement the seasonal character of its corresponding makgeolli.

"We prepared this collaboration with Baesamyeon Juga to mark the sixth anniversary of Homesul.com and to introduce consumers who enjoy gourmet experiences at home to the special combination of Korean traditional liquor and American cheese," a USDEC official said. "We expect the deep fermented flavors of traditional liquor, which grow richer with age, paired with authentic American cheese to deliver a differentiated gourmet experience."


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