Monthly Archives: June 2010

Fromage of the Day, 06.30.10: East Dorset

Fromage of the Day, 06.30.10: East Dorset.  Herbacious, lean and slightly sweet, this blend of cow and goat’s milk cheese is made by Consider Bardwell in Vermont.  It pairs nicely with a summertime wheat beer, a light smokey white wine, … Continue reading

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Fromage of the Day, 06.29.10: Persille du Malzieu

Fromage of the Day, 06.29.10: Persille du Malzieu:  Spicy, earthy and very direct, this is other great French blue.  It pairs with beers, wines and ciders on the sweeter side of the spectrum; my personal choice would be a Belgian … Continue reading

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Fromage of the Day, 06.28.10: Emmenthal Beeler

Fromage of the Day, 06.28.10: Emmenthal Beeler. Minerally, intense, and nutty, this Swiss classic deserves far better than to be merely melted into a fondue.  It pairs well with farmhouse ciders, porters and stouts, deep rich red wines, and a … Continue reading

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Fromage of the Day, 06.27.10: Entelbucher Schwingerkase

Fromage of the Day, 06.27.10: Entelbucher Schwingerkase.  Sweet, nutty and direct, this “wrestler’s cheese” is from Switzerland.  It pairs well with a lot of beverages:  dry mineral-ly white wines, dry roses, big bruising Cabernets, hoppy IPA’s and (of course) darker … Continue reading

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Fromage of the Day, 06.26.10: Fontina Val D’Aosta

Fromage of the Day, 06.26.10: Fontina Val D’Aosta. Earthy, balanced and herbal, this firm, classic Northern Italian cheese is the only one worthy of the name Fontina. It pairs well with Northern Italian reds, sweeter white wines, and a crisp … Continue reading

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Fromage of the Day, 06.25.10: Ardrahan

Fromage of the Day, 06.25.10: Ardrahan.  Tangy, aromatic and intense, this washed rind cheese is from County Cork Ireland.  It pairs well with sweeter white wines, and, need we say, a well drawn pint of Guinness.  If it was a … Continue reading

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Fromage of the Day, 06.25.10: Juniper Grove Buche

Fromage of the Day, 06.24.10: Juniper Grove Buche.  Tangy, pasty and direct, this log of goat’s milk cheese from Oregon has a stick of hay through the middle.  It pairs well with Sauvignon Blancs, Pinot Noirs, Belgian Abbey ales, and … Continue reading

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