Monthly Archives: May 2010

Fromage of the Day, 05.31.10: Roquefort Mons. Complex, earthy, tangy, wondrous in very many ways, and godawful expensive, this extraordinary cheese is probably in its final American appearance.  It pairs well with dessert wines, barleywine ales and dark beers.  If … Continue reading →

Fromage of the Day, 05.30.10: Lazy Lady La Petite Tomme.  Oozy, lush and tangy, this soft riped goat is from Vermont.  It pairs well with a good Riesling, slightly sweet roses, crisp ales and whatever cider floats your boat.  If … Continue reading →

Fromage of the Day, 05.29.10: Bandaged Billy.  Gruff, earthy and sweet, this goat’s milk cheese is made at Carr Valley Farms in Wisconsin.  It pairs best with slightly sweet white wines and roses, most ciders, red ales, and wheat beers. … Continue reading →

Fromage of the Day, 05.28.10: Robiola Castagna.  Fruity, creamy, and tangy, this northern Italian mixed milk delight is wrapped in chestnut leaves.  It pairs well with most white wines, a few lighter reds, a Kolsch, or a farmhouse cider.  If … Continue reading →

Fromage of the Day, 05.27.10: Sally Jackson Goat.  Fruity, lean and herbal, this fig leaf wrapped goat’s milk cheese is from Washington State.  It pairs well with Vignoles, SBs, pale ales, kolsch.  If it was a Clare Denis film, it … Continue reading →

Fromage of the Day, 05.26.10:  Stracchino.  Delectable, soft and sweet, this northern Italian cow’s milk cheese is practically a dessert but it has a very short shelf life.  It pairs well wiht drier white wines, a few fruit forward reds, … Continue reading →

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 →

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 →

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 →