Welcome back to our lead-up to Thanksgiving edition with our next round of pairings featuring an aged creamy goat's milk cheese and a Pinot Gris. A crisper, more refreshing and lighter pairing than yesterday's.
For today's creamy goat's milk cheese, I've chosen one of my Vermont favorites -- Cremont, made by Vermont Creamery. A mixed milk cheese crafted with goat's milk, cow's milk, and a dollop of cow's milk cream. This hockey puck sized disc of creamy cheesy goodness is all milky and bright with grassy, citrusy, lightly buttery notes -- infused with the best Vermont terroir. Mouth coating in the most wonderful of ways -- this cheese combines the classic goat's milk and cow's milk flavor nuances.
And what of our wine partner for today's pairing?
What about Atwater Vineyard's Estate Pinot Gris hailing from the Finger Lakes. Bright, crisp and refreshing with a nice floral acidity with a brilliant floral bouquet of grapefruit, citrus, grass, and ripe summer figs. Light yet rustic, this wine does fabulous dance on your palate.
The bright acidity of the wine will cut through the creaminess of the cheese. The similar flavor nuances in both the wine and the cheese are what makes this the perfect goat cheese pairing - grassy meets grassy and citrusy meets citrusy.
Stay tuned for our blue cheese pairing up later on today!
Showing posts with label Cremont. Show all posts
Showing posts with label Cremont. Show all posts
Friday, November 16, 2012
Friday, January 27, 2012
Day 717 : TGIF Pairing
Thrilled that the week is over?
In the mood for a nice Guinness? Something with weight and body to it after the long week? The dark and fantastically thick beer full of coffee, chocolate, rustic smokey flavors is the perfect drink on this grey rainy day I think.
What to pair with it?
It is tough to pair with stouts and porters because their flavor profiles are so in your face that you don't actually want to go the big bold cheese route, in fact you want to go the creamy, slightly sweet, round route.
So why not one of my favorite Vermont cheeses?
Cremont!
A mixture of goat's milk, cow's milk and fresh Vermont cream, this cheese melts in your mouth in all the right sorts of ways. Bright and milky with a light grassy citrusy sweet finish, it is the perfect yet unsuspecting pairing partner! This mixed milk creamster will cut through the weightiness of the beer in all the right sort of ways and with a handful of walnuts and some rye bread you are set for a nice beginning to your evening.
In the mood for a nice Guinness? Something with weight and body to it after the long week? The dark and fantastically thick beer full of coffee, chocolate, rustic smokey flavors is the perfect drink on this grey rainy day I think.
What to pair with it?
It is tough to pair with stouts and porters because their flavor profiles are so in your face that you don't actually want to go the big bold cheese route, in fact you want to go the creamy, slightly sweet, round route.
So why not one of my favorite Vermont cheeses?
Cremont!
A mixture of goat's milk, cow's milk and fresh Vermont cream, this cheese melts in your mouth in all the right sorts of ways. Bright and milky with a light grassy citrusy sweet finish, it is the perfect yet unsuspecting pairing partner! This mixed milk creamster will cut through the weightiness of the beer in all the right sort of ways and with a handful of walnuts and some rye bread you are set for a nice beginning to your evening.
Image courtesy of www.vermontcreamery.com
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