Serve at:
08-10. °C Cheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.
Meal and wine pairing
Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 70meals
Meal families
Appetizers
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.
Cheeses
Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep cheese with raw milk. The rind is rubbed with a paste made from Espelette peppers.
Cheeses
Arnéguy
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.
Freshwater fish
Artic char in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Bamalou
France. Pyrenees. Ariège.
Semi-hard raw cow's milk cheese.
Ripening : 3 months.
Sea fish
Basque-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
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Bear hill
United States. Vermont.
Semi-soft raw sheep's milk cheese with a washed rind.
Ripening : 7 to 8 months.
Cheeses
Berkswell
United Kingdom. West Midlands.
Hard sheep's raw milk cheese with natural rind.
Ripening : 12 months.
Sauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
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Brebis Echourgnac
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Ewe's milk cheese, pressed and uncooked.
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Appetizers
Casse-museau
France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.
Cheeses
Cave aged marisa
United States. Wisconsin.
Hard sheep's pasteurized milk cheese with a natural rind.
Ripening : 3 months.