Monthly Archives: May 2011

Fromage of the Day, 05.27.11: Roquefort Herve Mons.  Earthy, tangy, sweet, and sadly incredibly expensive, this phenomenal blue cheese is made from sheep’s milk in France.  It pairs well with the dessert wine or barleywine ale of your choosing.  If … Continue reading →

Fromage of the Day, 05.25.11: Pecorino Pepato.  Salty, peppery, and crumbly, this Sicilian sheep’s milk cheese is all you need to top an interesting pasta, say Raffeto’s Tomato Tagliatelle.  Thusly prepared, it pairs well with your favorite Fiano, or any … Continue reading →

Fromage of the Day, 05.22.11: Cato’s Corner Brigid’s Abbey.  Tangy, direct and buttery, this washed rind cow’s milk cheese is from Connecticut.  It pairs nicely with most grain and grape based beverages on the sweeter side of the spectrum.  If … Continue reading →

Fromage of the Day, 05.21.11: Goat Folk’s Chabis.  Smooth, lively and slightly herbal, these miniature cylinders of fresh chevre were made near the Finger Lakes in New York state. During the late ’80s and early ’90s, they were the gold … Continue reading →

Fromage of the Day, 05.19.11: Taleggio.  Tangy, buttery, and just a tad funky in the finish, this cow’s milk cheese is from Italy.  It pairs well with a Riesling called Leth, Duvel, or a very fruit forward Northern Italian Red. … Continue reading →

Fromage of the Day, 05.18.11: Cato’s Corner Hooligan.  Onioney, funky and complex, this washed rind cow’s milk cheese is from Connecticut.  It pairs well with your favorite dessert wine, a Ommegang Hennepin, or a not too sweet cider.  If it … Continue reading →

Fromage of the Day, 05.17.11: Cinerino.  Ashy in a really good way, buttery, and gently sweet, this sheep’s milk cheese is from Italy.  It pairs well with your favorite Barberesco, a Domaine Dupage, or a dry cider.  If it was … Continue reading →

Fromage of the Day, 05.16.11: Gorwydd Caerphilly.  Briney, earthy, and crumbly, this crumbly cow’s milk cheese is from Wales.  It pairs well with your favorite hand drawn porter, a Tempranillo, or a Brooklyn Local Two.  If it was a tune … Continue reading →

Fromage of the Day, 05.15.11: Ardi Gasna.  Dense, sweet, and just a little smoky, the Ardi Gasna I have in mind is made of sheep’s milk in the Basque regions and aged at Andante Dairy in Petaluma California.  It pairs … Continue reading →