Semisoft Cheeses
BASERRI
Raw Ewes' Milk Animal Rennet from Marin, California Barinaga Ranch pair with... Rich whites like Arneis, Txacoli (if you can find it) or Lambics The word means “farmhouse” in Basque and betrays the traditional approach taken by Marcia Barinaga to create this delicate and nutty cheese. |
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CACIOCAVALLO LUCANO
Pasteurised Cows' Milk Animal Rennet (sometimes ambient bacteria) from Basilicata, Italy Latteria Salvia Maria pair with... Aglianito or a Chianti will do in a pinch; anything will a little spice, like American Cidre or Tempranillo works, too. Also known as "Silano"; naturally cultured, hand-stretched, cooperatively owned and brimming with tangy deliciousness. Don’t miss this one. |
GRISE des VOLCANS
Raw Cows' Milk Animal Rennet from Machecoul, France Pascal Beillevaire pair with... Sancerres, Chardonnay (Old-World), IPAs, and you might try a floral Gin & Tonic. "Grey Volcano"; a rustic and quintessentially campange style mite-cheese egressing flavours of mushroom, cashew and dusty earth. A must-try. |
MORBIER AOC
Raw Montbéliarde Cows' Milk Animal Rennet from Franche-Comté, France Rivoire Jacquemin pair with... Sancerres, Gamay, Rieslings and Pale Ales Grape-leaf ash beautifully bisects this classic, nutty and rich washed-rind cheese which is made in the traditional way, morning milk under the ash and evening milk on top. |
RACLETTE
We carry a number of Raclettes from France, Switzerland and The United States. Click for more information. |
PAGLIERINO
Raw Ewes' Milk Animal Rennet from Cilento, Italy Casa Madaio pair with... Chianti, Pinot Noir, Proveçal Rosés, or Pale Ales An Italian answer to Basque sheep’s milk cheese, this supple and nutty variety is mild, but with great depth and longevity. |
SALVA CREMASCO DOP*
Raw Cows' Milk Animal Rennet from Valtaleggio, Italy Luigi Guffanti pair with... Petit Syrah, Merlot, Arneis, Lagers, Wheat Beers Compact and pressed, this savoury cheese exudes ripe, sharp and somewhat curious flavours of fungal curd, hay and riverstone; the paste is dense but dry with a caky consistency. *DOP status pending |
le TAUPINIÈRE SAINT ESTÈPHE
Raw Goat's Milk Animal Rennet from Poitou-Charantes, France Paschal Bellevaire pair with... Sancerres, Chinon Blanc, Bruts, Pale Ales, Weisses Highly aromatic, with a dense paste replete with fresh grass, hazelnut & cellar flavours with a tangy zip at the end, this updated version of the dome features a signature decapitated pyramid design. Delicious! |
TOMME CRAYEUSE
Pasteurised Cows' Milk Animal Rennet from Savoie, France Schmidhauser pair with... Côtes du Rhône is the natural choice or other gentle reds, buttery Chardonnay and IPAs are great, too This recent invention employs French Alpine milk with a sharp flavour and tang, citric, floral and creamy with untertones typical of the region, rainwater and earth. "Crayeuse" means "chalky", referring to the textural difference between this tomme and classic Savoie. |
TOMME de SAVOIE
Raw Cows' Milk Animal Rennet from Haute Savoie, France Various pair with... Rhône Reds, Chewy Burgundies, French Chardonnay, Chenin Blanc, Belgian Sours Classic and earthy, lactic, mildly funky with giving and buttery texture and covered with a suede-like, grey rind that is frequently dotted with patches of yellow, red and white mould. A classic. |
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. |
WAVREUMONT BREBIS
Raw Organic Ewes' Milk Animal Rennet from Werbomont, Belgium la Fromagerie des Ardennes pair with... Trappist Ales of course, and a light Beaujolais or Pinot Noir works well, too Sheep is the star here in this trappist-style wheel which is supple and buttery with subtle, milder notes of yoghurt, peanuts, egg and grass and hint of yeastiness, and a soft, yielding texture. |
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