To many, wine and cheese are the most natural combination of food and drink – and for good reason. The processes of making cheese and wine date back thousands of years and are very similar. The finest grapes or milk have natural cultures added to them to produce a living, breathing creation that develops complex flavors with age. Some are bold and spicy. Others are subtle.
When pairing cheese and wine the best rule is to do what tastes best to you. In general, strong flavors should be matched as should subtle ones. There are always fabulous exceptions to any rule. Try pairing a light, dry Champagne with a piquant blue and you will be convinced.
We have picked four completely unique flavors for the Wine Flight Collection to match the best wines in your cellar.
Sweet , creamy and fruity this cheese profile includes a bit of a tangy finish. Start your cheese and wine course here.
The second cheese in your wine flight is a savory and subtle nettle based Gouda. Smooth and creamy it sets the stage for the cheeses to come. The nettle used, as you may have wondered, the same nettle that causes such an irritation in the garden and woods. Cooked, it has a delightful "herby" flavor ans anti-inflammatory properties.
What better way to complement a wine than by combining the flavors right in the cheese. Wheels of award winning Bellavitano are soaked for three days in Merlot before aging. The effect is a slightly sweet finish to the cheese. A nice compliment to any red wine.
Ending a cheese flight with a blue cheese is always a good idea. Montforte Blue is just the right World Champion blue to choose. It is creamy and mild with a wonderful, slight tang.
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