Cheese

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Boursin-Black Pepper     This triple cream is characterized by the lively cracked black pepper that gives it a distinctively spirited taste. It has smooth, buttery texture, and rich, creamy flavor, and is lightly piquant.

Pair with sparkling wine, dry white wine or fruity red wine; Almost any Beer, Cider, liqueur's, eau de vie, Aquavit, whiskeys, Gin, or  Sake.

Boursin-Garlic Herb   Spreadable consistency infused with loads of garlic and herbs. Boursin is frighteningly tasty and quite  addictive. It is also a friend to cracker and bread alike, truly an all around treat.

Pair with sparkling wine, dry white wine or fruity red wine; Almost any Beer, Cider, liqueur's, eau de vie, Aquavit, whiskeys, Gin, or  Sake.

Camembert                Camembert has a delicate salty taste that includes underlying flavors of mushrooms, garlic and nuts. As it starts to ripen it is soft and flavorful, but as it ages the flavors intensify, and it gets creamier.

Pair with Champagne, (red or white) Bordeaux; Apple Cider, French Bière de Garde, Light German Beer, a Stout,Vodka, Gin, Grappa, eau de vie, Aquavit. Lighter whiskey or a Brandy.

Cacio de Roma        Washed in sea salt for 24 hours and then aged on wood in cellars for thirty days. This cheese is creamy in texture, with a mild, balanced flavor that finishes with a touch of fruit.

Pairs with big bright reds (Barbera, Chianti, Vino Nobile), and also with Ale's, and warming spirits (whiskey, brandy, rum, etc.).

Lamb Chopper           This organic cheese is smooth (almost buttery) with a light and fruity aroma. Though it is mild in intensity the surprising sweetness of this cheese lingers on your palate.

Pairs with bright white (Chenin Blanc, Vouvray), full bodied red wine, hard ciders, amber ale, and a variety of Spirits.

Perail - LouPerac       A fabulous young soft cheese from Aveyron France, Perail is a sheep's milk cheese with a smooth and thick texture and a velvety flavor. Great to spread on a baguette and very mild.

Pairs with high acid whites (Bordeaux, Burgundy, Champagne), Blond Ale, lighter wheat beers, Gin, or aquavit .

Castelrosso       A semi-hard cheese matured in cellars on silver fir shelves (about 60 days), has a dry, crumbly, snowy white paste. The flavor is mild: lactic, buttery, and clean with a gentle, residual tang.

Pair with a big red wine (Bordeaux, Cabernet Sauvignon, Chianti) a ruby port, a Pilsner-style lager, or a hoppy Pale Ale, a well aged Brandy, or Rum, a strong aperitif, or a dry hard cider.

Tête de Moine        This cheese is firm, with straw yellow paste and a spicy, fruity flavor and aroma. It is matured from four to six months and receives regular brine washings which produces a red sticky rind.

Pair with Chardonnay, White Burgundy,  Sake, Belgian-Style Saison, Creamy Stouts, French dry Ciders, fortified white wines, Kummel, Grappa, Aquavit, eau de vie, or Genèver .

Epoisses      This cheese is deliciously rustic with sour lemons lingering on the palate. Truly a gourmet treat to be savored, Epoisses is powerfully sapid with salty, creamy and pungent flavors.

Pair with Alsatian Gewürtztraminer, Pinot Gris, Riesling, Trappist Beers, Porters, Stouts, or an IPA, a young brandy, Grappa, eau de vie, Aquavit, or Gin.

Fresh Chevre      This light and zingy fresh cheese leads with articulate lemon flavors. It is soft, and spreadable, and has the consistency of a dry cottage cheese with the tang of rich sour cream.

Pair with sparkling wine, dry white wine or fruity red wine; Any Beer especially a Lambic, Cider,  eau de vie, Aquavit, whiskeys, Gin, or  Sake.

Saint Andre        This triple cream cheese is famous for its smooth and rich, buttery texture. This soft white cheese is sublimely delicate like brie mixed with equal parts of thick, sour cream and whipped sweet cream.

Pair with Riesling, Beaujolais or Sparkling Wine; Sake, Hard Ciders, Belgian-Style Beers, Fruit Beers; Vodka, Gin, Grappa, eau de vie, Aquavit or Brandy.

Chevre-Garlic & Herb  This soft, and spreadable fresh cheese is excellent. With the tang of rich sour cream and mellow- interesting garlic and herb spices this is a terrific  snack that is also surprisingly versatile.

Pair with sparkling wine, crisp white wine; Sake, Hard Ciders, Belgian-Style Beers, Fruit Beers-- any beer; Vodka, Gin, Grappa, eau de vie, Aquavit, or whiskey

Gorgonzola      The flavor is piquant and spicy, with wood mold mushrooms, and a bite that gently hits the tongue. It is firm, crumbly, robust and savory. An inviting, delectable, and versatile blue cheese.

Pair with Champagne, a full-bodied red or a sweet red wine, Barley-wine Style Ale, Trappist Beer, Stout, light whiskeys, Grappa, Aquavit, or Gin.

L'Edel Cleron      Earthy, with mushroom aromas that becomes more woodsy from the spruce bark supporting  the sides. The flavor is milky, earthy and pleasant; it is creamy, moist, spreadable and not too salty.

Pair with Pinot Noir, an Alsatian Riesling or Pinot Gris; Hop filled Pilsner, malty Beers, vintage Ales, or Barley Wine, Brandy, Genever, Gin, Grappa, Bourbons, or  Sake

Grafton-Sage   What an exciting and versatile cheese.  Starting with their amazing cheddar Grafton blends the curd with hand-rubbed Dalmatian sage. The finished product is a wondrous glory to relish.

Pair with medium-bodied (or fruity) white wines; Hard Ciders; Any beer; lighter whiskey, or blends; Arak, Grappa, Aquavit, or Gin

Manchego      The taste is very distinctive, with svelte salt and mild earthiness. It is creamy with a slight tang, and a nutty sapid exuberance. The texture is firm, and the wonderful flavor lingers.

Pair with big red wines (Tempranillo, Cabernet Sauvignon, Meritage), a dry Cava,  Sake, an I.P.A. or even Tequila, Whiskey or Rum.

Langres      The center is soft and slightly crumbly. It is very creamy with lingering intricacy and a vibrant saltiness. This soft ripening, washed rind cheese is mild yet deliciously rich and complex.

Pair with full bodied wines ( Chardonnay, or Pinot Noir grape), Champagne,  Sake, Grappa, a young brandy, Belgian-Style Saison, Creamy Stouts, eau de vie, or French Cider.

Le Coutance    This is an authentic triple cream cheese with unique and subtle flavors. It has a soft and yellow, creamy center with a white bloomy rind. The taste is rich, sumptuous and fine spun.

Pair with full bodied wines, Champagne,  Sake, Grappa, Aquavit, a young brandy, or a dry Gin, a Belgian-Style Saison, Creamy Stouts, or French Cider.

Idiazabal       Smooth, rich and satisfyingly sharp, Idiazabal is a smoked sheep's milk cheese that gives off a warming rustic scent. The taste is strong, slightly tart, yet buttery and woodsy. With an excellent earthy flavor that linger.

Pairs with Bordeaux, Cabernet Sauvignon, any big red; Brown Ales, Sweet Hard Ciders, and Brandy, dry Rums, Whiskeys.

Mozzarella      Buffalo mozzarella, is the prize of all fresh mozzarella. A mild white cheese made from fresh water buffalo milk, this Mozzarella is made from whole milk and has a soft texture and a sweet, delicate flavor.

Pair with Any Red Wine, dry   White Wine, or Champagne, Sake, Fruit Beer, Wheat Beer, I.P.A., Pilsner, dry Ciders, Grappa, Aquavit, eau de vie.

Delice dePommard      This cheese is handcrafted by Alain Hess, it is a ball shaped triple creme cow cheese is rolled in mustard seed, and then tied with a mustard husk. Creamy and soft, with rich yet delicate creaminess, and yummy mustard seed spice.

Pair with red Burgundy, sparkling wine, dry white wine; Any Beer especially Belgium Style Ale, French Dry Cider,  eau de vie, Aquavit, whiskeys, Gin, or  Sake.

Valbreso Feta        Feta cheese is remarkably versatile. Valbreso, in particular, has a pleasantly rich and creamy taste, with a tangy, mildly salty edge, and a light crumbly texture.

Pair with light whites (Pinot Grigio, Chablis, Retsina),  Sake, a nice Wheat Beer or even with Ouzo, Arak, Rum, Whiskey, or a digestive.

Brillat Savarin     This masterpiece is a fresh triple cream cheese is rich and buttery, with an unbelievable- recherché texture. Then it is combined with a luxurious layer of black truffle. This cheese is an exquisite and special treat.

Pair with a full bodied red wine,  a sparkling wine, a dry white wine; Belgium Style Ale, French Dry Cider,  eau de vie, Sake, or Brandies.

P'tit Basque       P'tit Basque, has an oily texture and an earthy, nutty flavor. The cheese is creamy on the tongue, and as it warms, sweet and salty flavors emerge, a fantastic table cheese for any occasion.

Pair with Beaujolais, Grenache, Cotes du Rhone, Viognier, essentially any wine, beer,  Sake,or spirit, this cheese will work!

Pie D' Angloys         This cheese is soft-ripening with an aromatic, washed rind. The supple, rich texture oozes with elegance, giving way to an authentic rich, but subtle flavor. This little gem packs a punch!

Pair with high acid whites and big fruity reds; Darker Ales, Trappist Beers, Porters, Stouts , and Normandy Cider, Pineau des Charentes, Lillet, Dubonett, Vermouth, etc

Belletoile     This is a triple cream in the style of brie. It has flavors of butter, mushrooms and truffles that make this simultaneously rich and mild-- a friendly, and delectable cheese.

Pair with Barolo, Brunello, Champagne, Belgian-Style Saison, Belgian Tripels, Fruit Beers, Hard Cider,  Sake, Vodka, eau de vie, or any spirit.

Pont Leveque       The cheese is well known for its delicate bouquet, which is reminiscent of the fresh countryside. Pont l'Eveque is a very rich and soft cheese with a creamy and full-bodied flavor.

Pair with Pinot Noir, Pomerol or Saint-Emilion wines, Brut Champagne,  Sake, French Bière de Garde, German Kolsch, Stout, Hard Cider, white fortified wines, white spirits.

Grafton-Premium      Rich, and slightly sharp this perfect cheddar for your every need. This cheese is made from Raw milk, the old fashioned way and is filled with toothsome creamy deliciousness to prove it!

Pair with medium-bodied red, or white wines; Sake, and every beer that in memory; spirits from whiskey to Gin, rum to grappa, hard cider, IPA, and just about anything else.

Grafton-Reserve      This is the 2 year old Grafton. With a fruity sharpness up front that yields to a complex and sharp finish, this cheese is wonderful. It is dry and crumbly with a fantastic, and savory depth.

Pair with medium to full-bodied reds and vibrant white wines;  Sake, Pilsner-style lagers, Hop filled Pale Ale, Nut-Brown Ale, or Porter, Pommeau de Normandy, Cider, Pineau des Charentes.

Roquefort        Is white, crumbly and slightly moist, with veins of blue mold. It has characteristic odor and flavor with a notable taste, and a sharp tang. The overall flavor begins slightly mild, waxes sweet, smoky, and fades to a salty finish.

Pair with strong reds (Bordeaux, Rhone) or sweet whites (Sauternes, Tokai). Also Barley wine Style Ale, Trappist Beer, or Stout.