Formaggio - Winter Cheese and Wine

Given the levels of snow outside, it's a good time to learn about cheeses and wines that go well with this weather. So off to Formaggio Kitchen's classroom annex I went, to learn from the always fun Adam Centamore. 

As soon as we sat down, we were given a cup of mulled wine, perfect for cold winter nights. The it was right down to business. The first two cheeses were paired with 2012 Schwarzbock Grüner Veltliner from Niederosterreich, Austria, a wine I would most definitely seek out and drink again. The first cheese was Fontina Val d'Aosta Alpeggio, a cow's milk cheese from Aosta, Italy, served with Lo Brusc Miel de Montagne from Provence-Alpes-Côte d'Azur, France. I love the Lo Brusc honey; I have both their lavender and rosemary honey at home right now. This awesome cheese and honey pairing was followed by Crosta di Pane di Capra, a goat's milk cheese that looks like bread from Piemonte, Italy, paired with San Giuliano Bitter Orange Marmalade from Sicily. 

2012 Domaine Pichot Vouvray from Val de Loire, France was the next wine. It was paired with two truly excellent cheeses: Comté Fort Saint Antoine, a cow's milk cheese from Jura, France served with Raphael Confiture de Apricot from Brittany, France, and Challerhocker, a cow's milk cheese from Taggenburg, Switzerland served with Alto Adige Speck and Koslik's Moutarde Allemande au Cidre du Pomme.

Up next was something I'm still thinking about, days later: Tartiflette, a dish from Haut Savoie, France. I need to learn how to make this; it was so ridiculously good. It was paired with Smuttynose Vunderbar! Pilsner from Hampton, New Hampshire. Another excellent cheese followed, Twig Washed Wheel, a goat's milk cheese from Allgau, Germany, served with sautéed onions, Filder-Sauerkraut simmered in Riesling, and rye bread, though it was hard to follow the Tartiflette.

Manchego Curado, a sheep's milk cheese from La Mancha, Spain, was up next, served with the very tasty Confiture de Cerises Noires au Pimente d'Espelette from Pyrénées-Atlantiques, France. The cheese stood up well to the wine: 2013 Tomisa Emilia Cabernet Sauvignon from Emilia-Romagna, Italy.  The next cheese was my absolute favorite of the entire night, though, and it's definitely one I will seek out again. It was Boerenkaas Grand Cru, a cow's milk cheese from Flanders, Belgium, served perfectly with Fat Toad Farms Vanilla Caramel from Brookfield, Vermont. 


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