Morbier – France; the flavor of nuts and fruit
An Eclectic Mix
An eclectic exploration that includes a unique “blue”-rinded American chevre, a venerable English classic, and a delectable French favorite.
The Cheeses:
- Westfield Farm Hubbardston Blue (U.S.; Massachusetts)
- Abbey Farm Cheshire (England)
- Saint-Nectaire (France)
The Accompaniments:
Slices of ripe Comice pear and crisp, spicy macoun apple; toasted black walnuts and pecans; crusty, whole grain bread
The Wine:
Oregon Pinot Noir
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A Taste of Italy
Here is a taste of the Italian cheese-making tradition, from the south to the north.
The Cheeses:
- Mozzarella di bufala
- Aged Pecorino Toscano
- Taleggio
The Accompaniments:
Thick-cut slices of Italian sopressata; roasted sweet red peppers; as assorted olives; mostarda de Cremona; thick slices of Tuscan-style bread
The Wine:
Chianti riserva
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Spanish Favorites
An introduction to Spain’s reigning cheeses.
The Cheeses:
- Cabrales
- Roncal
- Mahon
The Accompaniments:
The slices of chorizo; thin-sliced smoked or serrano ham; dried or fresh figs; toasted almonds; marinated olives with lemon zest and garlic; walnut bread.
The Wine:
Spanish Rioja
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A French Selection
A triumvirate of regional French classics.
The Cheeses:
- Crottin de Chavignol
- Fourme d’Ambert
- Pyrenees brebis, such as Etorki or Prince de Claverolle
The Accompaniments:
Sweet peppers, radishes, and celery stalks; lightly steamed green beans; rustic farmhouse-style bread with unsalted butter.
The Wine:
White Sancerre (chilled in Champagne bucket)
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Real American Cheese
A flight of America’s foremost artisanal cheeses
The Cheeses:
- Maytag Blue (Iowa)
- Vella Dry Jack (California)
- Grafton Cheddar (Vermont)
The Accompaniments:
Medjool dates; honeydew melon wedges; paper-thin slices of domestic or Italian prosciutto; chutney crusty sourdough bread
The Wine:
Zinfandel