Monthly Archives: June 2010

Fromage of the Day, 06.16.10: Wildspitz Bio

Fromage of the Day, 06.16.10: Wildspitz Bio.  Lean, sweet, and nutty, this alpine cheese is made from a blend of cow and goat’s milk in Switzerland  It pairs well with fruiter red wines, white burgundies, alt bier, bocks and  a … Continue reading

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Fromage of the Day, 06.15.10: Lazy Lady Sweet Emotions

Fromage of the Day, 06.15.10:  Lazy Lady Sweet Emotions.  Oozy, tangy and concise, this bloomy rind cheese comes from yep, Vermont.  It pairs nicely with Sauvignon Blancs, some Chardonnays, and an Mahr’s unfiltered lager.  If it was a jazz guitarist … Continue reading

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Fromage of the Day, 06.14.10: Queijo Penamacor

Fromage of the Day, 06.14.10: Queijo Penamacor.  Lean, tart and vegetal, this somewhat creamy goat’s milk cheese is from Portugal.  It pairs well with rich hearty red wines,  Rieslings, darker ales and lagers and probably a saison.  If it was … Continue reading

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Fromage of the Day, 06.13.10: Cabot Clothbound Cheddar

Fromage of the Day, 06.13.10: Cabot Clothbound Cheddar. (Yep VT Cheese tastings coming up!) Gritty, sharp and direct, this wonder from Jasper Hill Farms set the standard for domestic old school cheddar. It pairs well with darker ales and lagers, … Continue reading

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Fromage of the Day, 06.12.10: Hittisau

Fromage of the Day, 06.12.10: Hittisau.  Balanced, smooth, and nutty, this Austrian cheese tastes like a mild mannered cousin of Comte.  It pairs well with Sancerres, lighter red wines, pale ales, farmhouse ciders, and real, sour Lambics.  If it was … Continue reading

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Fromage of the Day, 06.11.10: Hartwell

Fromage of the Day, 06.11.10: Hartwell.  Creamy, gently earthy and direct, this bloomy rind cheese is from guess where, Vermont (this is my version of being heavy handed).  It pairs well with most white wines, a few lighter reds, and … Continue reading

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Fromage of the Day, 06.10.10: Torta La Serena

Fromage of the Day, 06.10.10: Torta La Serena.  Vegetal, tangy and slightly salty, this soft Spanish sheep is ideal for parties.  It pairs well with rich Spanish red wines, sweeter  whites, Red Ales and conventional ciders.  If it was a … Continue reading

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