Formaggio's The Perfect Pair

Tonight was all about great pairings, and continuing my cheese education. I've taken several classes on cheese pairing from Formaggio, and they have all been excellent. I've learned about pairing chocolate and cheese (twice, because it was SO good), and "scary" cheeses, and soon I'll be taking Cheese 101.

The first "perfect" pairing was Brillat Savarin, a cow's milk cheese from Île de France, with a fresh strawberry, and Cremant du Jura Sparkling Rosé from Jura, France. The cheese was so creamy, and paired very well with the fruit.

The second pairing showed the 2010 Hofner Grüner Veltliner from Neiderösterreich, Austria, paired with two different cheeses: Mothais sur Feuille, a goat's milk cheese from Pays de la Loire, France, served with Lo Brusc Miele du Romarin from Provence-Alpes-Côte d'Azur, and Moses Sleeper, a cow's milk cheese from Vermont, served with Kendall's pear compote. Both very good, but the real standout was the Lo Brusc honey!

The third pairing started with 2010 Domaine Dupeuble Beaujolais from Burgundy, France. This was paired with two different cheeses: Consider Bardwell Rupert, a cow's milk cheese from Vermont, served with onion-black cherry confiture, and Brebis du Haut Bearn Fermier, a sheep's milk cheese from Pyrénées, France, served with housemade duck paté, Pruneaux d'Agen, and mixed salad greens with tarragon vinaigrette. These were both excellent pairings, but I think the salad won; it was one of the best dishes of the evening.

The final perfect pairing of the evening began with Lambrusco, a wonderful Italian wine. It was first paired with fresh ricotta, a sheep's milk cheese made in Massachusetts, served with Italian plums in syrup, and then Bleu des Basques, a sheep's milk cheese from Aquitaine, France, which was served with Rogue Hispanola 70% Chocolate, made in Massachusetts. Blue cheese and chocolate always pair well!


Popular Posts