Monthly Archives: March 2011

Fromage of the Day, 03.23.11: Tome D’Acquitaine

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

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Fromage of the Day, 03.22.11: Quadrello di Bufala

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

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Fromage of the Day, 03.21.11: Beltane Fresh Chevre

Fromage of the Day, 03.21.11: Beltane Fresh Chevre.  Smooth, creamy and distinctive, this fresh goat’s milk cheese is made in Lebanon CT.  It pairs wonderfully with your favorite Chablis, a Palm Belgian Amber or piece of toasted dark, sweet bread.  … Continue reading

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Fromage of the Day, 03.20.11: Pecorino Tuada

Fromage of the Day, 03.20.11: Pecorino Tuada.  Buttery, vegetal, and salty, this firm Italian sheep’s milk cheese is from Lucca.  It pairs nicely with your favorite Nebbiolo, a Hoften Dormaal Amber, or almost any well behaved white wine.  If it … Continue reading

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Fromage of the Day, 03.19.11: L’Amuse Aged Goat Gouda

Fromage of the Day, 03.19.11: L’Amuse Aged Goat Gouda.  Lean, tangy and very sweet, this small producer aged goat gouda from Holland is the next step up after Midnight Moon and Arina.  It pairs well with really hoppy west coast … Continue reading

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Fromage of the Day, 03.18.11: Appenzeller Beeler

Fromage of the Day, 03.18.11: Appenzeller Beeler.  Nutty, dense, and sweet, this Swiss alpine classic is made from cow’s milk.  It pairs well with your favorite northern Italian red wine, a porter or stout, and a select number of dry … Continue reading

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Fromage of the Day, 03.17.11: Drunk Monk

Fromage of the Day, 03.17.11: Drunk Monk.  Sweet, intense, and smelly, this rendition of Cato’s Corner Hooligan, the renowned cow’s milk cheese from Colchester Connecticut, is washed in brown ale.  It pairs oddly enough with your favorite brown ale (that … Continue reading

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