Soft Washed-Rind Cheeses
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CABRICHARME
Raw Goat's Milk Animal Rennet from Ardennes, Belgium La Fermière de Méan pair with... Belgian Ales are the natural choice here; try Autumnal Fruits and Squash as well. Sweet and nutty washed-rind cheese is yielding and supple with curious notes of burnt honey and meaty flavours. |
ÉPOISSES de BOURGOGNE
Pasteurised Cows' Milk Animal Rennet from Bourgogne, France Fromagerie Berthaut pair with... French Chardonnay, Dry Riesling and Brandy After very nearly facing extinction during the World Wars, this French staple has come to be synonymous with "stink" as the vanguard for washed-rind cheeses. Aroma aside (a necessary step in cheese appreciation), this cheese is sure to please with its intense custardy finish and warm bacon-scented palate. A real meaty treat. |
HOOLIGAN
Raw Cows' Milk Vegeterian Rennet from Colchester, Connecticut Cato Corner Farm pair with... Oregon Pinots are a surprising hit here; Sweet Rieslings and Sour Ales are great, too. This award-winning washed-rind cheese is most definitely stinky, but with a bright, chèvre- or even Raclette-like finish. |
LAUGHING PRIEST
Raw Cows' Milk Animal Rennet from Reymond, Nebraska Branch Oak Farm pair with... Tannic Whites with Mineral Drive like a Dry Riesling. The Midwest offers us a real contender for old-world style washed-rind cheese; penetrating and classically gooey and pungent. |
LIVAROT
Pasteurised Cows' Milk Animal Rennet from Pays d'Auge, France Fromagerie E. Graindorge pair with... Norman Cidres, Calvados, Dry Rieslings This ancient and reputable cheese sports a plump and oozing texture with a strong aroma and a rich, nutty, barnyard flavour. A classic. |
LORELEI
Pasteurised Goat's Milk Animal Rennet from Dundee, Oregon Briar Rose Creamery pair with... IPAs are the natural choice, the bitterer the better; a very dry Riesling would also work nicely Recently lauded as a Good Food Awards finalist, this Lombardic-style robiola is washed in local IPA, yielding a rich, gooey cheese with a uniquely goaty finish. Bitter hops meet sweet cream and a satisfying yeasty funk. |
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. |
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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. |
QUADRELLO di BUFALA
Pasteurised Buffalo's Milk Animal Rennet from Pandia (Po Valley), Italy Quattro Portoni pair with... Barolo, Fruit-driven Whites (Maschiato, Gewürtzminers, New-World Chardonnay) The recipe is borrowed from classic Taleggio, but extraordinarily rich and proteinaceous buffalo’s milk creates a unique, creamy & savoury taste. |
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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TELEME WASHED-RIND
Pasteurised Cows' Milk Animal Rennet from Los Baños, California Franklin Peluso pair with... Provençal Rosés, light Rhône Reds and Saisons are all great here. Classic Teleme is kicked up by a washing process yielding a tangy, buttery and citric cheese ideal for the table or in risotto; definitely a milder washed-rind, but with a rich, yeasty flavour. |
TORTA di PEGHERA
Thermalised Cows' Milk Animal Rennet from Valtaleggio, Italy Luigi Guffanti pair with... Voignier, Arneis, Cabernet Franc, Lagers, Grappa This rare import sports a layering of hefty countryside flavours; brown butter, hazelnuts, brussels sprouts and mushroom; a must try. |
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