Monthly Archives: October 2010

Fromage of the Day, 10.29.10: Humboldt Fog

Fromage of the Day, 10.29.10: Humboldt Fog.  Pretty, citrus-ey and flakey, this California chevre is one of the new American classics.  It pairs with a nicely balanced Sauvignon Blanc, a Kolsch, or a farmhouse cider.  If it was a 90s … Continue reading

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Fromage of the Day, 10.28.10: Marieke

Fromage of the Day, 10.28.10:  Marieke.  Tangy, complex and sweet, this aged gouda is made by Dutchfolk in Wisconsin.  It pairs well with hoppy IPA’s and drier white wines. (As much as I jump up and down about how you … Continue reading

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Nutty: The Joy of Cheese November Events

Nutty:  The Joy of Cheese November Events Alpine cheeses are one of the best starting points into the world of high end cheese.  They deliver familiar flavors–their primary overtone is reminiscent of roasted hazelnuts, cashews, almonds or macadamia nuts, or … Continue reading

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Fromage of the Day, 10.27.10: Fiscalini Bandaged Cheddar

Fromage of the Day, 10.27.10: Fiscalini Bandaged Cheddar.  Earthy, crumbly, bitingly sharp and in dire need of a new name, this is one of the first American clothbound cheddars; it hails from Modesto California.  It pairs well with a bourbon, … Continue reading

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Fromage of the Day, 10.26.10: Bayley Hazen Blue

Fromage of the Day, 10.26.10: Bayley Hazen Blue.  Earthy, peppery and crumbly, this wonderful blue is made at Jasper Hill Farms in Vermont.  It pairs nicely with sweeter white wines, porters and stouts, and any ale that leans toward the … Continue reading

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What does it mean…

…when I say in Fromage of the Day that a cheese can pair with two wines that are polar opposites in temperament and flavor?  It’s a great indicator that a cheese has several components to its flavor and some of … Continue reading

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Fromage of the Day, 10.25.10: Val Bagner

Fromage of the Day, 10.25.10: Val Bagner.  Sweet, nutty, a touch grassy, and smooth, this alpine cheese screams “Raclette.”  It pairs well with big bruising California Cabs, bone dry whites, porters, stouts, and dark lagers of all stripes.  If it … Continue reading

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