Monthly Archives: March 2011

Fromage of the Day, 03.30.11: Queso de Mano.  Lean, herbal, and salty, this firm goat’s milk cheese is from Colorado.  It pairs well with darker ales, porters and stouts, your favorite Sauvignon Blanc, or a Brooklyn Local Two.  If it … Continue reading →

Fromage of the Day, 03.29.11: Serra Da Estrella.  Densely vegetal, complex, and salty, this sheep’s milk cheese is from Portugal.  It pairs well with your favorite Chenin Blanc, an Ommegang Rare Vos, or almost cider on the sweet side.  If … Continue reading →

Fromage of the Day, 03.26.11: Pantaleo. Lean, sweet, and direct, this firm goat’s milk cheese is from Sardinia.  It pairs well with your favorite Belgian Amber Ale, an especially dry white wine, or a dry cider.  If it was a … Continue reading →

Fromage of the Day, 03.25.11: Mecox Bay Shawondasee.  Nutty and sweet with just a hint of baked potato in the follow through, this cow’s milk cheese is made on Long Island’s eastern end.  It pairs well with your favorite Dolcetto, … Continue reading →

Fromage of the Day, 03.24.11: Cremificato Verdi di Capra.  Creamy, creamy, cream, did we say, uh, creamy, earthy and peppery, this Italian blue is made from goat’s milk.  It pairs well with your favorite sweet Riesling, port, and a big … Continue reading →

Fromage of the Day, 03.23.11: Tome D’Acquitaine.  Buttery, herbal and complex, this goat’s milk cheese is called Clisson by some; it is made in the Loire and finished in Bordeaux by Jean D’Alos.  It pairs well with your favorite Viognier, … Continue reading →

Fromage of the Day, 03.22.11: Quadrello di Bufala.  Smooth, complex, and gamey, this soft, northern Italian cheese is made of the milk of water buffalo.  It pairs well with your favorite Pinot Grigio, a classic Kolsch, or a hard pear … Continue reading →