Laura Chenel Taupinière – Goats Milk – Kosher Certified - : This 9-ounce dome-shaped wheel is made in Sonoma, CA from pasteurized goats milk, aged three weeks, and has a white, bloomy rind with a thin layer of vegetable ash. It is soft and creamy, with a pleasantly light goaty tang and an ethereal mushroomy flavor. (Depending on the time of year the milk was harvested, the flavor can even sometimes have grassy undertones) As this cheese ripens, the rind starts to turn orange with some red hues! This is when I love to eat this cheese as it has the most flavor!
Wine Pairing: Sauvignon Blanc, Fruity Zinfandel
Food Ideas: Don’t mess with a good thing! But, if you insist! Remove the rind from a young cheese and crumble over pizza, or a nice pasta with a white wine sauce. With a more mature cheese (creamy under the rind), remove the cheese from the rind and spread over fresh French bread, perhaps some roasted red peppers and some Kalamata olives on the side! Serve with some rose petal or black currant jam.
Cypress Grove “Purple Haze” – Fresh Goats Milk BAR FAVORITE - The perfect mixture of lavender and fennel pollen gives this 3-inch round chevre disk a sweet, addicting flavor that plays off the acidity in the cheese for a delightful complement.
Wine Pairing: Albarino, Pinot Grigio, Viognier, Cava, DRY Gewürztraminer, Alsace Pinot Gris or an Old Vine Jammy Zinfandel.
Food Ideas: Keep this cheese fresh and don’t cook with it. It is best with fresh greens or by itself!
Alta Langa Bosina Robiola, Italy – Cow & Sheeps Milk BAR FAVORITE: It is straw-colored with a white exterior, offering delicate and harmonious flavors and rich fragrances. It is important to eat this cheese at room temperature to experience its full potential.
Wine Pairing: BIG Washington Syrah, Barolo, Primitivo, Chotes du Rhone
Price: $15.99 Food Ideas: Try this with the Rustic Bakery Pan Forte Rosemary! Bake with some puff pastry and pitted black cherries and crispy pancetta bits. Top a burger with this great brie and caramelize it with a blow torch? Yes, a blow torch. It is what we use in the back of the house. My favorite, spread over warm fresh French baguette! I forgot..Fondu!
Point Reyes Blue Dip, California – Cows Milk Kosher Certified - Loaded with Original Blue cheese, this Dip & Dressing couldn't be closer to homemade! It makes a great sandwich spread, a dip for veggies and wings, or as a traditional thick and creamy salad dressing. Be forewarned ~it is habit forming!
Wine Pairing: Chateauneuf-du-Pape, Zinfandel, Cabernet (Napa Valley, Lake County), Port or Sauternes
Price: $4.99/7 oz
Food Ideas: Try this with some Grilled Burgers at home! Make a salad dressing with it and drizzle over fresh endives. (I like to add some unseasoned rice vinegar or champagne vinegar). Pick up some sea salt bagel chips, spread and add some fig preserves! Oh my goodness, the possibilities are endless! Grilled Steak! Take this spread and mix in some unsalted butter. Roll back into a log wit some saran wrap, twisting at ends and use as a compound butter on grilled steak with mushrooms! Or on any of your favorite meats! Polenta Bars
Sweet Grass Green Hill Camembert – Cows Milk - A Camembert-style bloomy-rind cheese, Green Hill is the shining star of the Sweet Grass Dairy line. Double Cream Cheese. Green Hill shines in the Camembert Double Cream department because the salt content is perfect and gives the cheese a luscious buttery flavor. The rind offers up some earthy notes but overwhelmingly the experience of this cheese is one of consuming delicious milk in a semi-solid state, your pallet will be bathed in warm, lactic flavors.
Wine Pairing: Colheita or a Tawny Port. A lightly oaked Chardonnay. Belgian Triple Ale or a hoppy IPA, Chinon or Champagne, some Viogniers
Food Ideas: Again, don’t ruin a good thing. Try a raisin nut bread or panforte with this great cheese or if you are feeling a bit adventurous, I love to make caramelized apple and camembert tartlets! Or if you are from Texas..lets start frying! Deep Fried Camembert is delicious!