Serve at:
12-14. °C Cheeses
Appenzeller Surchoix
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 to 6 months.
Gold label.
Meal and wine pairing
Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 20meals
Meal families
Cheeses
Ashbrook
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Cheeses
Bergamino di Bufala
Italy. Lombardy.
Buffalo milk pasteurized cheese with white mould rind.
Cheeses
Crü di capra
Italy. Lombardy.
Semi-soft pasteurized goat's milk cheese.
Ripening : 4 months minimum.
Shellfish and Seafood
Lobster carpaccio with vanilla
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealCheeses
Louis d’Or
Canada. Quebec.
Hard raw cow's milk cheese with a washed rind.
Ripening : 9 months.
Cheeses
Taleggio
Italy. Lombardy.
Semi-soft raw cow's milk cheese with a washed orange rose rind.
Ripening : 25 to 40 days.
Poultry
Tandoori chicken
Tandoori : marinated meat or fish coated with yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).
> view the mealCheeses
Tilsiter Switzerland
Switzerland.
Hard, raw cow's milk cheese with a washed rind.
Ripening : 3 months minimum.
Red label.
Cheeses
Twig farm goat tomme
United States. Vermont.
Semi-soft raw goat's milk cheese with a natural gray-brown rind.
Ripening : 3 to 5 months.