>> Brunet and Rocal Beets
This fluffy, silky soft-ripened goat’s milk cheese from the little Piedmontese village of Bosia is luscious as whipped cream, oozy, perfect. Our Rocal beets are crimson beauties, steamed and vacuumed packed in France and all ready to go. Their earthy, deep, candy sweetness makes a spot-on foil for tangy Brunet. Suggested wine: Chateau du Trignon, Roussanne, Cotes du Rhone, France In a word... delicious, juicy, floral and creamy white with a wonderfully pleasing mango and honeysuckle nose. Ok, maybe a few words then.
>> Holland Gushofer ZiegenkÄse and Fairway Sesame Brittle
This cheese tastes like candy, and candy makes a wonderful companion. Fairway’s Sesame Brittle’s got a touch of honey which plays upon Gushofer Ziegenkase’s sweet goodness. Gushofer Ziegenkase is crystally, butterscotchy, hazelnutty—we’re talking layers upon layers upon layers of flavor. Suggested wine: Elena Walch, Lagrein, Alto Adige, Italy Grown almost exclusively in the Alto Adige in northern Italy, this cousin of Pinot Noir is the perfect companion for a cheese with a sweet tooth! Rich red berry fruit and saddle leather dominate the palate.
>> Rogue River Smokey Blue
and Tamworth Country Cured Bacon
Oregon cheese innovators smoke their award-winning blue over local hazelnut shells for 16 hours. The result is a firm, not-too-blue blue, with a smoldering, fireplace-y depth. Tamworth heritage breed hogs from Missouri make crazy good bacon; it’s dry cured, so needs no cooking. The porky lush bacon and the smoky cheese are rapturous bedfellows. Suggested wine: Tilia, Bonarda, Mendoza, Argentina Bursting from the glass with gobs of raspberry jam and rich currant, this spicy Argentine is a real crowd pleaser!
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