Cheeses from Mountainous Climates
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APPENZELLER
Raw Cows' Milk Animal Rennet from Appenzell, Switzerland Rolf Beeler pair with... Bold Reds (Cabernet, Malbec), IPAs and Malty Spirits A house favourite; this versatile cheese is equally ideal for elegant courses, fondue and snacking. The fruity, nutty and rich classic is especially alluring after being washed in Beeler's signature secret recipe of spirits, herbs and spices. |
BERNER MÜNTSCHI
Thermalised Cows' Milk Animal Rennet Adelboden, Switzerland Manfred Schmid pair with... crisp whites with a mineral drive like Gewürztraminer or Burgundian Chardonany “The Kiss” A truly stupendous soft-ripened cheese from the Bernese Alps, rich double-cream is sensuous and satisfying with a light acid kick and a silky mouthfeel. A little pricey, but well worth the investment to your tastebuds. |
BONNE BOUCHE
Pasteurised Goat's Milk Microbial Rennet from Websterville, Vermont Vermont Creamery pair with... Sauvignon Blanc, Champagne (when young), Sancerre, Falanghina VC's flagship cheese is one of its best. The small format and light ash dusting have helped win it numerous awards and much praise and prestige. As with the French cheeses it imitates, the mild, almost milky flavour develops over time to a rather piquant and robust cheese with a firmer paste over time. Pick your Bouche at whichever ripeness suites you best. |
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COUPOLE
Pasteurised Goat's Milk Microbial Rennet from Websterville, Vermont Vermont Creamery pair with... Sauvignon Blanc, Champagne, Vouvray, Sours or a dirty Martini The signature "brainy" exterior mould reveals the Loire-inspired origins of this American creation. As visually stunning as it is delicious with sweet cream flavours delicately flowing between fresh notes of grass and tangy goat's milk. |
CREMONT
Pasteurised Cows' and Goat's Milk Microbial Rennet from Websterville, Vermont Vermont Creamery pair with... Sauvignon Blanc, Sancerres, Chinon, Frascati, Hefeweizen A dash of cream in the mix mellows this Loire-style little cake a little closer to the Italian side of bloomies; lemony but sweet, earthy but luscious. |
HARBISON
Pasteurised Cows' Milk Animal Rennet from Greensboro, Vermont Cellars at Jasper Hill pair with... Light Gamays, Areneis and Lambics This cheese beautifully meets many of the requirements we look for in a good Vacherin all year round; creamy but earthy, woodsy (from the Spruce bark) but sweet, meaty but subtle. Always a good choice. |
LAMBORN BLOOMERS
Pasteurised Goat's Milk Animal Rennet from Basalt, Colorado Avalanche Creamery pair with...Crisp, mineral driven whites like Gewürtzminer or Sancerre Quite mild and milky, this cheese is gaining a reputation for being loved by even the most anti-goat cheeseheads. Subtle flavours of oyster, mushroom and grass permeate the supple paste. |
LEONORA
Pasteurised Goat's Milk Animal Rennet from León, Spain Various Small Producers pair with... Rioja Reds & Rosés, Arneis, Champagne, Sherry, Lagers, Grappa and Norman Cidres Quite delicate and redolent with piquant, lemony goat flavour, this hand-made log is ideal for dessert platters or to pair with bubbly wine. |
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MŒLLEUX du REVARD
Raw Abondance Cows' Milk Animal Rennet from Bauges, France Schmidhauser pair with... Beaujolais, Burgundy, Tawny Port This traditional Vacherin-style cheese is smooth and creamy with a fine fruity aroma and taste, and a resinous effervescence imbued by the spruce bark which surrounds the paste. |
NUFENEN
Raw Cows' Milk Animal Rennet from Grisons, Switzerland A Swiss Cöoperative pair with... Tannic Reds (some Burgundies, Cabernets), Gewürtzminer, Dunkels, Cidre The sweet paste yields to classic Alpine flavours of toasted nuts and buttercream—milk is sourced from a 22-biofarmer collective. |
PETIT VACCARINUS
VACHERIN MONT d'OR Thermalised Cows' Milk Animal Rennet from Vaud, Switzerland AOP pair with... Your favourite mineral-driven white & a crusty loaf Is it Christmas already? Wrapped in spruce bark and washed to unctuous, wrinkly perfection, this legendary holiday classic is a true delight. Seasonal. |
READING RACLETTE
Raw Cows' Milk Animal Rennet from Reading, Vermont Spring Brook Farms pair with... Rieslings, Sancerres, Pinot Gris or Rosé One of our favourie Raclette cheese is classically supple and nutty. Ideal for almost any use; snacking, cooking or “machining." You can feel extra-good about buying Reading ("redding") as proceeds from its sale go to the Farms for City Kids Programme for educating and employing local youth. MORE ON RACLETTE |
RUPERT
Raw Cows' Milk Microbial Rennet from West Pawlet, Vermont Consider Bardwell Farm pair with... Lagers, Oaky (New World) Chardonnay, Barolo or Merlot. This elegant cheese resembles the flavour of European Alpine cheeses with a somewhat drier, subtler texture; notes of butterscotch, but leavened with lovely tropical fruit flavours. |
SAINT NECTAIRE FERMIER AOC
Raw Cows' Milk Animal Rennet from Auvergne, France Terres Auvergne pair with... Norman Cidre, Chardonnay, Beaujolais Burgundy, Lagers Earthy and delicately fungal washed-rind cheese hits all the right notes for a restrained stinky-cheese lover. Enjoy notes of cashew, grass and mountain soil. |
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SERRAT del TRIADÓ
Raw Cows' Milk Animal Rennet from Vernedes, Spain Tros de Sort pair with... Vouvray, Cava, Chardonnay, Petit Syrah, Barleywine, Ruby Port Inelastic and piquant with a scrumptious acid kick; this semi-firm cheese pairs beautifully with hearty meats and robust fruity wines. |
STERNSCHNUPPE
Raw Cows' Milk Animal Rennet from Allgäu, Germany Evelyn Wild pair with... Bitter and Sour Ales or Mineral-driven White Wines like Sancerre “Shooting Star” is rich, complex and meaty with a rough, sticky rind that reveals the wonderful, almost caramelised, buttery texture within. This is a little funkier than your Appenzeller with a slightly more giving texture. |
VENDÉEN BICHONNÉ
Pasteurised Cows' Milk Animal Rennet from Auvergne, France Pascal Beillevaire pair with... ...he's a little tricky to pair; Beaujolais works well or a dry Pinot Gris. Norman Cidre is good, too. Nothing very heavy. "Bichonné" ("pampered") indeed. This cheese effervesces the caves in which it matures and is carefully monitored and aged; distinct aromas of earth and mushroom with tart, buttery finish. |