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.

Cheeses

Beaufort

France. Savoie.
Hard, unpasteurised cow's milk cheese.

Cheeses

Beaufort chalet d’alpage

France. Savoie.
Type of Beaufort produced from June 1 to October 31.

Warm starters

Beaufort cheese soufflé

Served hot.

Cheeses

Beaufort fruity

France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.

Consommé and Soup

Beaufort gratin soup

Main meals

Berthoud

France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.

Shellfish and Seafood

Bordeaux style crayfish

Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.

Pizza, Quiche, Tart and Pie

Cheese pie

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

Salads

Crayfish salad

Shellfish and Seafood

Crayfish tails

Salads

Crayfish tails salad

Cheeses

Cremont

United States. Vermont.
Pasteurized cow and goat's milk double cream cheese with a natural rind.
Ripening : 2 to 3 weeks.

Sea fish

Curled fried whiting

Fried whiting with mayonnaise made with a hard boiled egg.

Cheeses

Dancing fern

United States. Tennessee.
Soft-ripened raw cow's milk cheese.
Ripening : 2 months.

Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Semi-hard cow's milk cheese.

Pizza, Quiche, Tart and Pie

Flammekueche

France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.

Sea fish

Fried whiting

Others

Grilled cheese

Grilled slices of cheese between slices of bread, with butter.

Cheeses

Holey cow

United States. California.
Soft-ripened pasteurized raw cow's milk cheese with a natural rind.
Ripening : at least 2 months.

Cheeses

Le Gruyère

Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 5 months minimum.

Cheeses

Le Gruyère réserve

Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 10 months minimum.