Monthly Archives: January 2012

Fromage of the Day, 01.31.12: Toussaint

Fromage of the Day, 01.31.12:  Toussaint.  Tangy, crumbly and concise, this cow’s milk cheese is made at Sprout Creek Farms in Poughkeepsie, NY.  Its easy finish makes it an ideal cheese to pair with beverages.  It goes nicely with your … Continue reading

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Fromage of the Day, 01.30.12: Robiola Tre Latti

Fromage of the Day, 01.30.12: Robiola Tre Latti.  Plush, gamey and complex, this velvety wonder is made from the milk of cows, goats, and sheep in northern Italy.  It pairs well with your favorite Pinot Grigio, an Emilisse Rauchbier, a … Continue reading

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Fromage of the Day, 01.29.12: Roquefort Mons

Fromage of the Day, 01.29.12: Roquefort Mons.  Intense, sweet, earthy, and peppery, this French sheep’s milk classic is one of the best cheeses I’ve ever tasted.  It pairs well with your favorite Sauternes, a Hoften Dormaal Amber, a Templeton Rye, … Continue reading

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Fromage of the Day, 01.28.12: Crozier Blue

Fromage of the Day, 01.28.12: Crozier Blue.  Creamy, sweet, and peppery, this sheep’s milk blue is from Ireland.  It’s kind of a less complex Roquefort.  It pairs well with your favorite dessert wine, a Hoften Dormaal Blond, a Red Breast, … Continue reading

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Fromage of the Day, 01.26.12: Jersey Blue

Fromage of the Day, 01.26.12: Jersey Blue.  Very very rich and creamy, and slightly earthy and peppery, this cow’s milk cheese is not Born to Run; instead it’s Jersey is in reference to the breed of cow (no Snooki jokes, … Continue reading

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Fromage of the Day, 01.25.11: Beaufort

Fromage of the Day, 01.25.11: Beaufort.  Nutty, sweet, and gently herbal, this cow’s milk cheese is from France.  It’s one of the many cousins of Comte and Gruyere.  It pairs well with your favorite Nebbiolo, a Post Stones Chardonnay, a … Continue reading

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Fromage of the Day, 01.23.12: Cornish Yarg

Fromage of the Day, 01.23.12: Cornish Yarg.  Gamey, grassy, and crumbly, this cow’s milk cheese is from Cornwall.  It takes on an herbal flavor from being wrapped in nettle leaves.  It pairs nicely with your favorite Gavi di Gavi, a … Continue reading

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