Monthly Archives: January 2014

Fromage of the Day, 01.20.14: L’Amuse

Fromage of the Day, 01.20.14: L’Amuse.  Tangy, salty and sweet, this aged gouda is from Santaport du Noord Holland.  It pairs with your favorite  Single Malt Scotch from Islay,  an Omnipollo Fatamorgana, a Vincent Sauvestre Chablis, or a Castanon Cider.  … Continue reading

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Fromage of the Day, 01.16.14: Montgomery’s Cheddar

Fromage of the Day, 01.16.14: Montgomery’s Cheddar.  Complex, earthy and sharp, this is one of THE cornerstone classic cheddar from England.  It could make you forget that Americans make cheddar.  Monty’s pairs with your favorite Nebbiolo, an Evil Twin Christmas … Continue reading

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Fromage of the Day, 01.14.14: Blu del Moncenisio

Fromage of the Day, 01.14.14: Blu del Moncenisio.  Creamy, smooth and earthy, this cow’s milk blue is from far northern Italy.  It pairs well with your favorite Chianti Classico, a Tournay Trippel, an Elmer T. Lee, or an Eve’s Cidery … Continue reading

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Fromage of the Day, 01.10.14: Bayley Hazen Blue

Fromage of the Day, 01.10.14: Bayley Hazen Blue.  Peppery and earthy in large doses, this wonderful cow’s milk blue is from Jasper Hill Farms in Vermont.  It pairs nicely with an Evil Twin Imperial Biscotti Break, your favorite Vouvray, Sheep … Continue reading

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Fromage of the Day, 01.09.14: Rogue River Blue

Fromage of the Day, 01.09.14: Rogue River Blue.  Earthy, fruity and peppery, this leaf wrapped, award-winning, cow’s milk blue cheese is from Oregon.  More than a few cheese aficionados believe that this is the finest American made cheese.  It pairs … Continue reading

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Fromage of the Day, 01.07.14: Fourme Aux Moelleux

Fromage of the Day, 01.07.14:  Fourme Aux Moelleux.  Buttery, earthy and sweet, this French cow’s milk cheese is an iteration of the classic Fourme D’Ambert that has been soaked in Vouvray; oh, that Rodolph Le Meunier! What will he think … Continue reading

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Fromage of the Day, 01.06.14: Stichelton

Fromage of the Day, 01.06.14: Stichelton.  Fudgy, peppery and very very earthy, this cheese is made according to the original recipe of Stilton with raw milk and traditional rennet in Nottinghamshire England.  It takes its name from the medieval name … Continue reading

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