Cheeses

........currently available on our cheese plate

Delice de Bourgogne.........soft, cow's, France       - A tribute to small scale industrial French cheese-making, Delice de Bourgogne (Burgundy) is produced by Fromagerie Lincet. The pasteurized triple creme (75% butterfat in dry matter) marries full-fat cow milk with fresh cream, producing an unapologetically rich, whipped delight. Unlike many straightforward triple-cremes, this one has a thin, pungent mold rind that imparts straw and mushroom aromas, complementing the buttery yellow, sweet cream interior. Makes a dreamy breakfast, lunch or dessert - just add champagne!

Garrotxa......semi-firm, goat's milk, Spain
- a goat's milk cheese produced in the Catalonia region in northern Spain. Our Garrotxa is made in a traditional manner by a small artisanal creamery known for its consistently high quality, and it shows! These beautiful wheels have a semi-soft and compact texture and a light but noticeable coating of velvety, blue-grey mold. The flavor is milky and delicate with a hint of nuttiness and a clean, smooth finish. Garrotxa pairs well with most sparkling wines and Champagne, many whites, as well as many Iberian varietals including: Albariño, Tempranillo, Periquita, Garnacha, Sherries and Portos.
 

 

Pecorino Sardo...........firm, sheep's milk, Italy
- Pecorino Sardo was awarded D.O.P. status in 1996. This ancient style of Sardinian pressed sheep milk cheese can be enjoyed on its own, or when it is well aged it can be used as a grating cheese. We selected this Pecorino Sardo, recognizing its superior flavor compared to all the others. The requisite minimum 40% butterfat is held up with a subtle tang. The firm texture allows the cheese to be kept indefinitely, though the nutty aroma and flavor makes this cheese irresistible. Pecorino Sardo pairs well with lighter white wines and fruit-forward reds.



Mousseron Jurassien.......firm, cow's milk, France
-  a firm, raw cow milk tomme crafted in eastern France’s Jura mountains. This marvelous cheese delivers complex flavors derived from the lush vegetation of the region. It is a smaller cheese than its larger cousin, Comté, so the Mousseron Jurassien matures more quickly, developing its full flavor at a younger age. The mushroom name (Mousseron) reflects the distinct flavor which gives this cheese a savory and light fruity finish. This cheese pairs well with Rhône and Merlot-dominant Bordeaux red wines, white Bordeaux, Muscadet, Rieslings, as well as lagers and wheat beers.

Buttermilk Blue......blue, cow's milk, Wisconsin
-   ivory-colored with blue-gray veins and pockets that stops short of the edge of the cheese. Aromas are pronounced, with notes of buttermilk and blue mold.  Flavors near the rind are fairly salty. The cheese has rich, creamlike flavors towards the center, cut through with a robust milk tang.  The tangyness of Buttermilk Blue presents a challenge for most red wines. However, a Sauternes-type dessert wine or a high-alcohol beer such as Chimay Blue could work well.