JUNE 2021 WINE CLUB

 
 

 WINE CLUB | CHEESE CLUB

ALL CHEESE CLUB MEMBERS GET TO ENJOY THESE 3:

Rulo de Cabra Fresco | Spain

Pasteurized goat's milk
An extremely fresh, bright and delicious log with tangy, plush, mouth-coating creaminess makes this an excellent option for many styles of wines. If you choose a fruit-forward wine, you’ll be pleasantly presented with notes of berry cream pie. Zippy acidity in accoutrements also bodes well with this brand of cheese.
From this month’s wine club lineup, this cheese pairs well with: 2018 Berger Zweigelt

Alpha Tolman | Vermont, USA

Raw cow's milk
This Alpine style is a domestic favorite with its toasted nut, dried herbs, and umami profile. This style of cheese couples well with medium-bodied red blends, as the two kick around licoricey herbaceousness, fruit, and mineral.
Try it with: 2019 Kumusha Cabernet Sauvignon

Rembrandt Gouda | The Netherlands

Pasteurized cow's milk
With flavors like butterscotch, toasted sesame seeds, and dried pineapple, this well-aged crystalline fromage is very accessible. It has zero funk but all the pizazz, so you could have lots of fun tasting this gouda with many types of wine.
Try it with: 2020 Evesham Wood Blanc du Puits Sec

6-CHEESE MEMBERS ALSO GET TO ENJOY THESE 3:

Pico Affine | Perigord, France

Pasteurized goat's milk
The bloomy rind on this Frenchie is thin and melts right into the paste, which makes for a pleasant bite with absolutely no bitterness. You’ll glean nuances of sweet cream, a touch of biscuity yeast, and a hint of tang. A mineral-driven Sauvignon Blanc or a brisk Chenin Blanc will do the trick.
Try it with: 2018 Annesanti Ninfa Del Nera Bianco

Brebis Caussenard | Southwest France

Pasteurized ewe's milk
Approachable and medium-firm in texture, this cheese will melt on your tongue in thin shavings. We love this natural-rinded beauty because it’s floral, verdant, and nutty. Aged sheep cheeses like this do well with robust, tannic reds like Cabernet Sauvignon or Tannat.
Try it with: 2015 Clos des Fous Cabernet Sauvignon

Montasio | Friuli, Italy

Raw cow's milk
This mountain formaggio is a table cheese that boasts notes of mountain pasture, nuts, and full-fat buttermilk. Try it with a chardonnay, or even a nice red table wine. This cheese is pretentious-free, as should be its pairing companions.
Try it with: 2020 Evesham Wood Blanc du Puits Sec or 2018 Berger Zweigelt

 
 

AND SOME TIPS TO KEEP YOUR CHEESE HAPPY AT HOME

  • Protect your cheese from drying out by keeping it in your fridge in a lidded container (like tupperware), a plastic baggie, or the crisper drawer.

  • After opening, always use fresh plastic wrap for any cheese you’re not planning to eat within a day, unless it’s being kept in a container (which we recommend).

  • In general, we suggest eating your cheese within a week or so of purchasing. Some cheeses will last longer, but, you know, why wait!

  • Keep bloomy rinds and blues separated when possible. The molds are quite zealous and will grow on any cheese they can latch onto, so just keep them in separate containers and you’ll be fine.

  • A word about mold: If it’s growing on your semi-firm or firm cheeses, just cut it off and eat it! This white and blue mold is just fine — these cheeses lack the water to host the nasty molds. But if mold is growing on your fresh mozzarella, feta, cream cheese, or fresh chèvre, throw it out.  The amount of water in these cheeses provides a great environment for the nasty stuff. If you start to see mold, you can be sure that the filaments are already running throughout the cheese :(

  • For the best flavors, take your cheese out of the fridge for an hour or so before serving. When cheeses are too cold, all their delicious flavors, aromas, and textures get shy. Serve at room temperature to enjoy to the fullest.