Meal and wine pairing

Desserts

Baked Alaska

Cheeses

Big woods blue

United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.

Cheeses

Bohemian blue

United States. Wisconsin.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 4 to 6 weeks.

Cheeses

Cabrales

Spain. Asturias.
Semi-hard blue-green veined raw cow's milk or mixture of two or three kinds of milk (cow, sheep and goat).
Ripening : 3 to 6 months.

Cheeses

Cashel blue

Ireland. Tipperary.
Semi-soft pasteurized whole cow's milk cheese with a natural rind.

Cheeses

Castelmagno

Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Semi-hard raw whole cow's milk cheese with a washed rind, sometimes some milk from ewe or goat may be added to the cow's milk.
Ripening : 2 to 5 months.

Cheeses

Castelrosso

Italy. Lombardy. Piedmont.
Semi-hard pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.

Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.

Cheeses

Hopelessly Bleu

United States. Texas.
Soft blue-veined pasteurized goat's milk cheese with natural rind.
Ripening : 2 to 3 months.

Cheeses

Leonardo

Italy.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : 2 months.

Cheeses

Little boy blue cheese

United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 6 to 8 weeks.

Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Pork

Roast pork with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Pork

Roast pork with Stilton

Roast pork filled with Stilton cheese.

Cheeses

Roquefort

France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.