Serve at:
08-10. °C Cheeses
Ada’s Honor
United States. Maine.
Soft-ripened goat's milk cheese with natural rind.
Meal and wine pairing
This wine is paired well with 29meals
Meal families
Cheeses
Ashbrook
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Cheeses
Beaufort chalet d’alpage
France. Savoie.
Type of Beaufort produced from June 1 to October 31.
Cheeses
Beaufort fruity
France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.
Main meals
Berthoud
France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.
Shellfish and Seafood
Bordeaux style crayfish
Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.
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Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
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Cremont
United States. Vermont.
Pasteurized cow and goat's milk double cream cheese with a natural rind.
Ripening : 2 to 3 weeks.
Sea fish
Curled fried whiting
Fried whiting with mayonnaise made with a hard boiled egg.
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Dancing fern
United States. Tennessee.
Semi-hard raw cow's milk cheese.
Ripening : 2 months.
Cheeses
Emmental
Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Semi-hard cow's milk cheese.
Pizza, Quiche, Tart and Pie
Flammekueche
France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.
Main meals
Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.
Cheeses
Good Thunder
United States. Minnesota.
Soft-ripened cow's milk cheese with a washed rind with beer (Brown ale).
Others
Grilled cheese
Grilled slices of cheese between slices of bread, with butter.
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Holey cow
United States. California.
Soft-ripened pasteurized raw cow's milk cheese with a natural rind.
Ripening : at least 2 months.
Cheeses
Le Gruyère
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 5 months minimum.
Cheeses
Le Gruyère réserve
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 10 months minimum.
Cheeses
Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
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Montboissié du Haut Livradois
France. Auvergne.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.
Cheeses
Morbier
France. Jura.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.
Cheeses
Off Kilter
United States. Washington.
Soft-ripened cow's milk cheese with a washed rind with beer (Scotch ale).