Pinot Cheese Assortment! Price: $29.99
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Pinot Noir is quite possibly the oldest
grape variety to be cultivated for the purpose of making wine. Some of the
countries most skilled winemakers are producing some of the most exciting
and cheese-friendly wines we’ve tasted. We love its light fruitiness and
its delicate, velvety texture, and so do these cheeses.
Blythedale Camembert: For over 100 years, the barn at Blythedale
Farm has been a focal point of the village of Cookeville, Vermont. A much
newer barn houses the 30 or so Jersey cows in Karen Galayda's herd. These
cows supply all of the milk for Blythedale Farm's Vermont Camembert is
much different than today's stabilized French Camembert in that it ages
gracefully. When fresh, it is mild and creamy, pale yellow in color with a
bloomy white mold rind. When aged it develops lots more character, turning
yellow-orange and losing most of its fluffy white coating. The texture
turns from creamy to almost crumbly and the flavor explodes with a complex
Cocoa Cardona: Nestled amongst the rolling hills and lush pastures
of central Wisconsin, Carr Valley cheese remains one of Wisconsin’s
traditional cheese plants, famous for its cheddar varieties made the
old-fashioned way. Owned and operated by the Cook family, Carr Valley will
celebrate its 100th anniversary this year. Made from 100% Goat milk, this
cheese is aged and rubbed with cocoa. Cocoa Cardona won 1st Best of Class
in the US cheese Contest in 2003.
Le Marechal is a raw cow's milk cheese produced in small batches in
the town of Corcelles-aux-Payernes. Aged for 5 months, at the beginning of
the third month the cheese is rubbed with Herbes de Provence (a blend of
thyme, oregano and other country herbs) giving it a beautiful appearance
and a wickedly spicy flavor. We were surprised by how strongly the herb
flavor penetrates the rind, imparting their rustic flavor on the cheese.
Reminiscent of Gruyere and Tete de Moine, Le Marechal is a new cheese that
belongs among the classics.
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An informative guide that details the history of cheese, provides nutritional
information, and offers tips on how to buy, store, and serve cheese. For the
truly ambitious, Lambert includes step-by-step instructions for making both
fresh and aged cheese at home. A chapter on pairing wine with cheese takes the
mystery out of finding just the right match, and indispensable charts expertly
guide those interested in substituting or experimenting with more unusual