Serve at:
04-07. °C Cheeses
Appenzeller Extra
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 6 to 8 months.
Black label.
Meal and wine pairing
Photo by Bernt Rostad - (CC BY 2.0)
https://www.flickr.com/photos/brostad/5529063742/
This wine is paired well with 33meals
Meal families
Cheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Cheeses
Big woods blue
United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.
Sea fish
Bluefin tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealCheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Cheeses
Ewe’s blue
United States. New York.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 2 to 4 months.
Sheep and Goats
Lamb daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view the mealDesserts
Rhubarb crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
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Salers
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard raw cow's milk cheese.
Sea fish
Salmon carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealSea fish
Salmon carpaccio with herbs
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealSea fish
Salmon carpaccio with lime
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the meal