Cheese Pairing

Wine and cheese. Why such a logical food paring? Both are fermented foods that start with raw products from the earth: grapes and milk. Both are made by adding live cultures to ferment the substrate. Maybe since they are both such natural products they were meant to be consumed together to create a superlative eating experience.

	These are some of our favorite pairings, trust your palate, experiment…
SOME GUIDING PRINCIPLES: Plan on 1 ounce of cheese per person Taste cheese by first looking at external appearance — then feel the inside texture, smell it, and finally taste the flavor Bring to room temperature 1 hour before serving Try contrasting textures Light Cheeses compliment light flavors Balance heavy cheese with more vibrant flavors

CHEESES		BEVERAGE PAIRINGS
		WINE	BEER
G O A T	Bijou	Gewürztraminer	Belgian Tripel
	Bonne Bouche	Rosé	Saison
	Coupole	Oregon Pinot Noir	Dry Kriek
	Fresh Crottin	Beaujolais/Barbera	Brown/Stout
	Chèvre Classic	Rosato	Sparkling Cider
	Creamy Goat Cheese	Pinot Gris/Vernaccia	Lambic
C O W	Fromage Blanc	Vinho Verde	White Wheat
	Quark	Crisp White/Cortese	Witbeir
	Sea Salt Butter	Prosecco	Sparkling Mead

CHEESES		CONDIMENT PAIRINGS
		CRUNCHY	SWEET	SAVORY	FRUIT	WILD CARD
G O A T	Bijou	Roasted Hazelnuts	Blueberry Jam	Roasted Olives	Cranberry	Bacon Praline
	Bonne Bouche	Almond Thins	Honey Comb	Prosciutto	Elderberry	Chocolate Almonds
	Coupole	Warm Pistachio	Acacia Honey	Pickled Beets	Pears	Dilly Beans
	Fresh Crottin	Maple Crackers	Candied Ginger	Artichokes	Watermelon	Poached Plums
	Chèvre Classic	Ginger Snaps	Marcona Honey	Preserved Mushrooms	Cider Jelly	Quinoa Salad
	Creamy Goat Cheese	Ginger Snaps	Maple Syrup	Chiles, Peppers	Apricot	Cocoa Nibs
C O W	Fromage Blanc	Olive Oil Torta	Truffle honey	Pequillo Peppers	Dates	Fennel Pollen
	Quark	Fig Anise Toast	Lavender Syrup	Pea Shoots	Meyer Lemon	Endive Spears
	Sea Salt Butter	Seeded/Flax Crackers	Pomegranate Molasses	Watermelon Radish	Grilled Peach	Seaweed

Making wine is like making cheese. Everything begins at the source: the landscape, the soil, the water and air. Then we apply the recipe or process, the choice of barrels versus the kind of cheese vat, and finally the control of the fermentation. Time, temperature, and the right environment must all be coordinated to obtain the best aroma and flavor development. Finally, the aging is precise. Temperature, humidity, ventilation, and flipping or rotating will affect the quality of the finished product. Just as the vintner has his/her “Grand Cru”, making an unforgettable Bonne Bouche, Coupole or Bijou is the pinnacle of good cheesemaking.

Cheese ages just as wine ages and gains character and complexity. A fresh Bijou should be paired with a young white wine. Together they will both enhance notes of fresh flowers, citrus, and peaches. At ten days old, Bijou is supple. The rind is soft and flowery. Gamay or a light sparkling wine will follow this softness and delicacy in your mouth.

Aged, Bijou gains character after two weeks and as old as 45 days. As the cheese dries, the rind becomes thick and wrinkled. The texture is more dense. The flavor develops notes of strong, yeasty, sweet, piquant, nutty, and wild flowers. At this stage, pair the cheese with a robust wine that will compete with the bigger taste of the cheese. A Grand Cru Chablis or a 30 year old Cognac with notes of caramel, chocolate, nuts, oak and orange will be the perfect match. Santé!