Meal and wine pairing

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.

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in cloth.
Ripening : 12 to 24 months.

Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Poultry

Coq au vin jaune with morels

Cheeses

Gruyère

France. Auvergne-Rhône-Alpes. Savoie. Bourgogne-Franche-Comté. Franche-Comté.
Hard raw cow's milk cheese.
Ripening : 4 months minimum.

Cheeses

Morbier

France. Jura.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.

Salads

Morteau sausage salad

Cheeses

Oka ashed

Canada. Quebec.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.

Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust filling with eggs and cream mixed with bacon.

Main meals

Raclette

Melted cheese accompanied with sausage, potatoes and vegetables.

Beef

Roasted bone marrow

Pork

Saucisse de Morteau

France. Franche-Comté.
Smoked sausage.

Main meals

Tartiflette

Dish made with cream, potatoes, cheese and bacon.

Main meals

Tofailles

France. Grand-est. Vosges.
Dish cooked in a pot over a low heat (1h30 to 2h) made with onions, potatoes, slices of bacon or lardons and white wine with or without leek.
Served with a green salad.

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Semi-soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 2 months minimum.

Veal

Veal filet mignon with forestiere sauce

Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.

Main meals

Vegetarian tartiflette

Dish made with cream, potatoes, cheese and sometimes mushrooms.