Monthly Archives: May 2010

Fromage of the Day, 05.25.10: Spenwood

Fromage of the Day, 05.25.10:  Spenwood.  Earthy, subtle, and sweet, this extraordinary sheep cheese (it’s Max McCalman’s favorite) is from England.  It pairs with many red wines like Chianti, Rioja and Rhone Valley delights.  It also goes well with farmhouse … Continue reading

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Fromage of the Day, 05.24.10: Appenzeller Beeler

Fromage of the Day, 05.24.10:  Appenzeller Beeler.  Dense, sweet and grassy, the current wheels of this Swiss classic nuttily rock.  It pairs well with drier white wines and roses, American IPA’s, and farmhouse ciders.  If it was a singer, it … Continue reading

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Fromage of the Day, 05.23.10: Chester

Fromage of the Day, 05.23.10:  Chester.  Buttery, grassy and elegant, this natural rind cow’s milk cheese is made by Consider Bardwell Farms in Vermont.  It pairs well with fruit-forward red wines, dry roses, a good Sancerre, American IPA’s, and a … Continue reading

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Fromage of the Day, 05.22.10: Charolais

Fromage of the Day, 05.22.10: Charolais.  Tangy, intense and direct, this goat’s milk cheese is from Burgundy.  It pairs well with sweeter white wines (yeah, I know, what doesn’t?), rose (across the spectrum), ciders, and of course a dark lagers … Continue reading

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Fromage of the Day, 05.21.10: Brillat Savarin

Fromage of the Day, 05.21.10: Brillat Savarin.  Lush, extremely creamy, and slightly tangy, this French triple cream is named for the author of the Physiology of Taste and for good reason.  It pairs well with just about anything that sparkles … Continue reading

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Fromage of the Day, 05.20.10: Dunsmore

Fromage of the Day, 05.20.10: Dunsmore:  Soft, gooey, and luscious, this runny bloomy rind goat is from Vermont.  It pairs well with sweeter white wines, Belgian Ambers, and gentle spring day.  If it was an Allman Bros song, it would … Continue reading

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Fromage of the Day, 05.19.10: Robiola Mambaldone

Fromage of the Day, 05.19.10: Robiola Mombaldone. Oozy, dense and luscious, this incredibly delectable goat’s milk cheese is from the Piedmont. It pairs well with Pinot Grigios, Sauvignon Blancs, maybe a lighter red, ciders, and sweeter ales. If it was … Continue reading

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