Day Three Hundred and Thirty Four - Harpoon Cider

Originating in Boston, with a second brewery location in Windsor, Vermont, Harpoon Brewery is well known for its fabulous beers, but maybe less known for its utterly delish cider crafted in honor of the longstanding New England tradition of cider. Crafted completely with local apples, primarily McIntosh's, it is fermented with their own blend of yeast to create a natural, clean, light, fruity, and lightly acidic beverage. It is definitely one of my favorite local ciders -- fanciful, fun, and fabulously fantastic!

Image courtesy of www.harpoonbrewery.com

The best thing about cider is its versatility -- great for cold winter days hanging out with friends; summer picnics; with cheeses; with salads, pizzas, meats and more...

On that note I think having a nice hard cheese like a Tarentaise would support the lightness of the cider and bring to life the rustic apple qualities of the cider. In case you don't remember, Tarentaise hails from Vermont and is an aged raw cow's milk cheese modeled on the big guy alpine cheeses from across the pond. 

To counteract the Tarentaise, why not also have a light blue cheese here? How about Old Chatham Shepherding's Ewe's Blue? Hailing from upstate New York, this blue gives the big European guns a run for their money. 100 % sheep's milk inoculated with penicillium roqueforti; this is a creamy punchy blue that isn't too in your face, with just the right of spicy piquant tang. The cider's natural floral fruity sweetness will be the perfect partner for this lovely local blue!

Have a good Sunday night folks!