Serve at:
10-12. °C Cheeses
Acapella
United States. California.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Meal and wine pairing
Photo by Bernt Rostad - (CC BY 2.0)
https://www.flickr.com/photos/brostad/6185081750/
This wine is paired well with 36meals
Meal families
Cheeses
Big woods blue
United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.
Cheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
Blue Stilton
United Kingdom. Derbyshire, Leicestershire and Nottinghamshire.
Blue unpasteurised cow's milk cheese.
Cheeses
Bohemian blue
United States. Wisconsin.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 4 to 6 weeks.
Cheeses
Cabrales
Spain. Asturias.
Semi-hard blue-green veined raw cow's milk or mixture of two or three kinds of milk (cow, sheep and goat).
Ripening : 3 to 6 months.
Cheeses
Cheddar
United Kingdom (Cheddar, Somerset).
Cow's milk cheese with pale yellow colour and strong flavour.
Available in soft, medium, hard and extra hard.
Cheeses
Crottin de Chavignol
France. Loire Valley. Chavignol near Sancerre.
Soft-ripened raw goat's milk cheese and mould on the rind.
Cheeses
Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Cheeses
Dubliner
Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : 12 months.
Cheeses
Dubliner vintage
Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : over 24 months.
Cooked meats
Hare pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Cheeses
Idyll gris
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 12 to 21 days.
Cheeses
Little boy blue cheese
United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 6 to 8 weeks.
Cheeses
Pavé du Nord demi-vieux
France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.
Cheeses
Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Cheeses
Petit Saint-Nectaire
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.