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Posts Tagged ‘pairings’

Domaine de la Pépière Château-Thébaud Clos des Morines 2009 Muscadet Sur Lie with Valençay Affiné

It’s springtime, and you can just begin to smell it in the air as the damp ground warms up and the bulbs start pushing through. In the cheese world, there is similar rejoicing, because kidding season (when goats have their babies!) has just passed and the best of springtime chèvres are appearing in the cheese case. Paired with a mineral-driven white, these little goat cheeses make a perfect afternoon snack or appetizer to welcome in spring! (more…)

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Ekiola Sheep in the Pyrenees Mountains

Ekiola Sheep in the Pyrénées Mountains

A trip through the French Basque country is one of distinct sights, scents, and flavors. Rolling hills of green pastures are punctuated by craggy mountain peaks and deep valleys, and sheep are everywhere! When Ihsan, Valerie and I traveled through the area in the fall, we tasted a huge array of sheep milk cheeses and an assortment of intense but beautiful wines. Here, we’re featuring a few of our favorite tastes: Ardi Gasnas from Fromagerie Pardou and Ekiola, and a killer red wine from Domaine Ilarria of Irouléguy. Ardi Gasna (or gazna) is Basque for “sheep cheese,” and these smooth, rich sheep cheeses are a specialty in the Pyrénées mountains.

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Gilles Berlioz's "La Piquette" with Pantaleo and kumquats

Each winter, I chuckle when I hear myself describing 30 degree weather as “balmy,” while simultaneously shaking my head at the arctic outcrops of snow outside. With all the white snow setting everything in frigid, monochromatic contrast, I find myself craving shades of yellow and orange, and the warm spectrum of flavors that go along with them. A delicate, understated Savoie white from Gilles Berlioz, made of 100% Jacquère, is the perfect complement to one of my favorite aged Sardinian goat milk cheeses, Pantaleo. Coupled with some thin slices of exuberantly tart kumquats, I get all of the sunshine and fresh aromas I need to make it through the deep-freeze of winter. (more…)

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In 75 A.D. the Romans picked a nice spot in what is today southern Wales to build a fort or caer. A few hundred years later Saint Cenydd entrusted the monastery he started there to his son Ffilli, and thus was born the beginnings of the town of Caerphilly. (more…)

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Lo Brusc Acacia honey

When putting together cheese plates for our classes, we pair a condiment with each cheese flight.

Floriano Turco honey: Melata di Bosco

Not only is it fun for folks to try new things together but the ‘whole is greater than the sum of its parts’ phenomenon certainly comes into play when pairing cheeses with condiments. Classic go-tos for cheeses are honey, jam and membrillo (quince paste).  We also have a range of mostardas from Italy that provide a wonderfully spicy/fruity compliment to some of our stronger cheeses.  The rule of thumb (as with wine pairings) is generally to match strength to strength. (more…)

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