I.
Fontina
a.
From Valle D’ Aosta, Italy
b.
Raw Cow’s Milk, not pasteurized
c.
From Northwest Italy, bordering France
d.
Very mild stinkiness, moderate
e.
Pair with a light, crisp wine like Albarino
II.
Garrotxa
a.
From Catalonia, Spain
i.
Catalonia borders France and the Mediterranean
b.
Goat cheese aged 4-6 months
c.
Pasteurized
goat cheese
d.
Semi-firm with an edible natural rind
e.
Has a twang, but not super goat-y
i.
The rind is more earthy than the paste
III.
Tomme de Savoie
a.
From the French Alps
b.
Raw cow’s milk, not pasteurized
c.
Lower fat content, especially for a French
cheese
i.
Dairy left over from butter-making is used to
produce this cheese
d.
Kind of similar to Saint Nectaire
e.
Creamy texture, but it is not soft
f.
Pair with new Valencay SB
IV.
Epoisses
a.
From Burgundy, France
b.
Raw cow’s milk, not pasteurized
c.
Washed rind, rind washed with brandy
d.
Funky cheese, definitely the stinkiest on the
menu
e.
Unctuous, creamy texture
f.
Pair with a crisp beer. The carbonation of the
beer with act as little scrubbers and act as a foil to the fatty/mouth coating
quality of the cheese
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