Sweet, sharp, and very nutty, this cheese is from Wisconsin. It’s the Kareem to the Oscar of your favorite Cotes du Rhone, a Baltic Porter, or durn near any cider out there. If it was a song by the Yeah Yeah Yeahs, it would be “Heads Will Roll,” forceful and sweet.
Tangy in a citrus-ey sort of way, lean and sweet, this firm goat’s milk cheese is from Italy. It’s the Will to the Jada of your favorite Toscana Bianco, a Kolsch, an Basque Cider, or a Whistle Pig rye. If it was a David Bowie recording it would be Lodger, probing but accessible.
We don’t carry Caprotto at 67Gourmet; I wish we did.
Earthy, buttery and grassy, this cow’s milk cheese is from France. It’s the Roger Daltrey to the Pete Townshend of your favorite dark lager, a Picpoul de Pinet, or a sweet cider. If it was a PJ Harvey recording, it would be Let England Shake, forceful and accessible.
We don’t carry St. Nectaire at 67Gourmet, but we might in some future iteration.
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 finish. If it was a Talking Heads song outtake from More Songs About Buildings and Food, it would be the demo of “The Big Country,” lighter yet potent.
We don’t carry Beenleigh Blue at 67Gourmet, but we wish we did.
Luscious, creamy and just a smidge fungal, this triple cream is named for the author of The Physiologyof Taste by Pierre Androuet, the cheesemonger who wrote Le Guide du Fromage. It’s Simone de Beauvoir to the Jean-Paul Sartre of your favorite grower Champagne, a Citra hopped hazy IPA, or a fizzt cocktail. If it was a phase of Miles Davis’s career it would be the first quintet, elegant and substantial.
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 would be James Moody, warm, inviting and gone.
We don’t carry Sally Jackson Sheep at 67Gourmet as she stopped making it in 2010.
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 hopped hazy IPA, or a Templeton Rye. If it was a Miles Davis recording, it would be any of Walkin’, Steamin’ or Relaxing, confident, and subtle.
We dream of carrying Tomme de Savoie at 67Gourmet.
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 tune it would “The Neighborhood,” driving and straightforward with an edge.
We don’t presently carry Red Hawk at 67Gourmet but who knows what the future holds.
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 More Songs About Buildings and Food, contained pleasure but just barely.
We don’t carry Tunworth at 67Gourmet and I don’t think any other American store does either.
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 recording, it would be Low, nuanced, and substantial.
We don’t carry Ossau-Iraty at 67Gourmet, but we dream of it.