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Roquefort is probably the world’s greatest blue cheese. It
is produced entirely from the milk of the ewes. Pair with Semillion
or Sauvignon grape. Like big reds - Try a bold Cabernet with this cheese. Outstanding!
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The Montrachet is produced by juste one farmer in the Bourgogne region of France.
It is thus ideal with white Burgundy wines or any Chardonnay grape.
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Comte is produced from the milk of cows that have been fed from the rich pastures
of the Jura mountains, no additives are mixed with the milk. The cheese requires a long maturing period. This cheese will
vary from summer to winter depending on the milk used. The crust reveals a soft and creamy pate. Pair with Merlot or Cab Franc grape.
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Stilton is a classic
English blue. Rich and decadent as a blue cheese, try pairing with an older Tawny
Port.
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Humboldt Fog is easily recognozed by a blue vien ash runing through
the center of the cheese. This is our favorite cheese for ultimate flavor.Pairs with excellent with Pinot Grigio/Pinot Gris or a Prosecco.
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Chaumes is a very popular cheese in Europe. It's
nutty taste goes well with the Zinfandel grape or Meritage blend.
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Maytag blue is exceptional! |
Drunken Goat is made in the Jumilla region of Spain. This is a
wine washed cheese that gives it s fruity sweet taste. A Rioja shines with
this wine, dark rich cherries emerge as you consume cheese and wine together.
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Cambozola Triple Cream is a super creamy yet mild
blue cheese with a lot of flavor. Neither punget or salty this cheese pairs nicely with Pinot Noir grape or a deep well structured Malbec.
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Istara is a hard cheese that leaves you begging for more. The rich
mouth and savory flavors linger like a good wine. Pair with Cabernet for the
best flavor.
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Goat Gouda is semi-hard and retains a lot of flavor
from the outside layer of rind. Pairs excellent with a Brunello or a Chianti Reserve.
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Beaufort is creamier and richer than any other Alpine cheese. The
flavor is nutty making it one an all time favorite for fondues. Pair with California Syrah
to even out the creaminess of this cheese.
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Athough Pecorino is known best for it's grittiness as it ages, some Pecorino
Toscano's are fresh and actually taste the opposite. Young (aged typically less than 30 days) and smooth, it has a flavor
that is intense but borders on sweet. Milky and tender, this is a top table cheese, especially as a dessert cheese and should
be served with chocolate deserts. Marries perfect with Sauternes (Semillion and Sauvignon
Blanc grapes) that are chilled slightly.
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Le Chevrot is from Berry France. A mild semi-soft pure white cheese that cries for
wafer thin crackers and a Gewurztraminer to balance the lychee and soft sweet
flavors.
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Taleggio, is the softest, creamiest member of the famous Italian Stracchino cheeses,
Taleggio was first made in the valley of the same name, located in the historic province of Bergamo. Taleggio made its debut
in the international cheese markets after World War I, around the same time as its cousin Bel Paese. Its rough, rosy crust
(inedible), pale yellow interior, and rich and buttery, fruity, slightly salty flavor are what give Taleggio its individuality.
Taleggio's soft, incredibly flavorful interior is creamy in texture and has a pungent aroma. Pairs best with the Merlot grape.
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