Monthly Archives: March 2022

Fromage of the Day, 03.31.22: Beenleigh Blue

Buttery, peppery and earthy, this sheep’s milk blue cheese is from Devon England.  It’s the Mick to the Keith of your favorite Pinot Blanc, a Belgian Strong Dark Ale, a Scrumpy Hard Cider, or any bourbon with a distinctly vanilla-ey … Continue reading

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Fromage of the Day, 03.30.22: Brillat Savarin

Luscious, creamy and just a smidge fungal, this triple cream is named for the author of The Physiology of Taste by Pierre Androuet, the cheesemonger who wrote Le Guide du Fromage. It’s Simone de Beauvoir to the Jean-Paul Sartre of … Continue reading

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Fromage of the Day, 03.29.22: Sally Jackson Sheep

Buttery, herbal and tangy, this long gone cheese was from Washington state.  It was the Kurt to the Courtney of your favorite Basque Farmhouse Cider, a Saison Dupont, and or an unoaked Chardonnay.  If it was a jazz saxophonist, it … Continue reading

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Fromage of the Day, 03.28.22: Tomme De Savoie

Earthy, elegant and smooth in the finish, this classic French cheese is often referred to as Tomme by people proud of their French descent. It’s the Jean Seberg to the Jean Paul Belmondo of your favorite Pinot Noir, a Strata … Continue reading

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Fromage of the Day, 03.27.22: Red Hawk

Funky, creamy and seductive, this washed rind, creamy cow’s milk cheese is from Northern California.  It’s the Brownie to the Max of your favorite Riesling, a barrel aged sour, a Four Roses Small Batch.  If it was a Secret Society … Continue reading

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Fromage of the Day, 03.25.22: Tunworth

Garlicky, Fungal and sumptuous, this camembert-like cheese is from England. It’s the Ferry to the Eno of your favorite Gruner Veltliner, a Strata hopped hazy IPA or a peaty Scotch. If it were a Talking Heads recording, it would be … Continue reading

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Fromage of the Day, 03.24.22: Ossau Iraty

Buttery, herbal and seductively smooth, this cornerstone sheep’s milk cheese is from the Basque regions of France. It’s the Felix to the Oscar of your favorite Tempranillo, a farmhouse ale, or a subtle cocktail. If it was a David Bowie … Continue reading

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Fromage of the Day, 03.22.22: Champlain Valley Truffle Triple

Rich, sumptuous and sweetly fungal, this truffled triple cream is from Vermont. It’s the Sally to the Harry of your favorite Sancerre, a crisp Prosecco or a farmhouse ale. If it was a phase of Thad Jones career, it would … Continue reading

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Fromage of the Day, 03.21.22: Andeerer Traum

Nutty, grassy and slightly malty, this wonderful small producer alpine cow’s cheese is from Switzerland. It’s the Toews to Kane of your favorite Northern Italian red, Schwarzbiers and a minerally white wine. If it was a soul legend, it would … Continue reading

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Fromage of the Day, 03.20.22: Hubbardston Blue Logs

Tangy, sprawling and deeply floral in the finish, these lovely goat’s milk cheeses are made in Massachusetts.  They are the Belichick to the Brady of off dry whites, Ommegang’s Hennepin, and other artfully sweet beverages.  If it was a Clash … Continue reading

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