Soft Cheese

Soft cheese is a delectable category of cheese known for its luscious, creamy texture and delicate flavors. It is characterized by its high moisture content, which gives it a soft and spreadable consistency. Soft cheeses are often enjoyed fresh and are highly versatile in both culinary applications and pairing options.

Soft cheese is typically made using minimal aging processes, allowing it to retain its moisture and develop its characteristic creamy texture. These cheeses are usually made from cow’s, goat’s, or sheep’s milk, or a combination of them. The shorter aging time contributes to their mild flavors, making them accessible to a wide range of palates.

One of the most renowned soft cheeses is Brie. Originating from France, Brie features a velvety white rind and a soft, buttery interior. It boasts a mild and slightly tangy flavor profile, which becomes more pronounced as the cheese ripens. Camembert is another popular soft cheese with similar characteristics to Brie, but it typically has a slightly stronger flavor.

Other varieties of soft cheese include fresh goat cheese (chèvre), which has a distinct tartness and a crumbly texture, and feta, which originates from Greece and offers a briny and tangy taste. These cheeses can be enjoyed on their own, spread on bread or crackers, or incorporated into a wide range of dishes such as salads, sandwiches, and pasta.

Soft cheeses are incredibly versatile and can be enjoyed in various ways. They are commonly spread on bread or crackers, and their creamy texture lends itself well to being used as a base for dips and spreads. Soft cheeses also pair wonderfully with fruits like grapes, figs, and berries, as well as with honey and nuts.

When it comes to wine pairings, soft cheeses often complement both white and red wines. The creamy texture and delicate flavors of soft cheeses can be enhanced by crisp whites such as Sauvignon Blanc or Chardonnay, or by light to medium-bodied reds like Pinot Noir. Sparkling wines can also provide a refreshing contrast to the richness of soft cheeses.

 

Ackawi

Beer Pairing: 

Weißbier, Blonde Ale, Gose, Belgian Dubbel, Cream Ale

Ackawi cheese is a traditional Middle Eastern cheese that originated in Palestine, specifically in the town of Acre (also known as Akko), hence its name. It is a white, soft, and slightly salty cheese that has been enjoyed in the region for centuries.

The history of Ackawi cheese dates back to the Ottoman Empire, where it was made by Palestinian farmers using locally available ingredients. The cheese gained popularity not only in Palestine but also across the wider Middle Eastern region. It has become a staple in the cuisine, commonly used in dishes such as manaqish (Middle Eastern flatbread) and pastries.

The process of making Ackawi cheese starts with fresh cow’s milk, although some variations may include goat or sheep’s milk. The milk is heated and then coagulated using rennet, an enzyme that helps curdle the milk. Once the curds form, they are cut into small pieces and gently stirred to release whey. The curds are then transferred to cheesecloth-lined molds to drain further and achieve the desired texture.

After the initial draining, the cheese is pressed lightly to remove excess moisture. It is then soaked in brine, which adds saltiness to the cheese and helps preserve it. The brining process also contributes to the cheese’s characteristic flavor and texture. Ackawi cheese is typically aged for a few weeks, during which it develops its distinct taste and becomes slightly firmer.

The resulting cheese has a smooth and creamy texture with a mild, slightly tangy flavor. It is often enjoyed as a table cheese, served alongside olives, bread, and fresh vegetables. Ackawi cheese also melts beautifully, making it a popular choice for grilling or topping on dishes like flatbreads and sandwiches.

Also known as:Akawi, Akkawi, Akawieh, Ackawi
Made from:pasteurized cow's, goat's or sheep's milk
Origin:Cyprus, Jordan, Lebanon, Palestine, Syria
Region:Aker
Age:1-3 months
Texture:elastic, smooth and springy
Rind:natural, brine-washed
Color:ivory
Flavor:mild, milky, salty
Aroma:mild, milky
Vegetarian:Yes (vegetarian rennet)
Wine:Riesling

Beer Pairing Desccription: 

Weißbier: A light and refreshing wheat beer, such as a Belgian Witbier or a German Hefeweizen, can be a great choice. The subtle fruity and spicy notes in these beers can complement the mild flavors of Ackawi.

Blonde Ale: A crisp and clean Blonde Ale can provide a gentle backdrop to the delicate flavors of Ackawi without overpowering it.

Gose: A Gose is a tart and slightly salty style of beer that can complement the saltiness of Ackawi. Look for a Gose with subtle fruit additions like lemon or raspberry for added complexity.

Belgian Dubbel: The rich malty sweetness and fruity esters in a Belgian Dubbel can create a delightful pairing with Ackawi cheese.

Cream Ale: A Cream Ale, with its smooth and mellow character, can provide a creamy backdrop for the mild flavors of Ackawi.

 

Affidélice au Chablis

Beer Pairing: 

Belgian Strong Ale, Witbier, Saison/Farmhouse Ale,  Gueuze, Bière de Garde

Affidélice au Chablis is a delicious cheese that originates from the Burgundy region of France. It is a soft and creamy cheese known for its rich flavors and unique production process. The cheese is a variation of the famous French cheese Époisses de Bourgogne. Époisses has a long history that dates back to the 16th century, when it was initially produced by Cistercian monks in the village of Époisses. However, it faced a decline in popularity in the early 20th century and nearly disappeared.

In the 1950s, a passionate cheesemaker named Robert Berthaut revived the production of Époisses, and it quickly gained recognition and popularity. He introduced some improvements to the traditional recipe and developed the cheese as a milder and slightly creamier version of Époisses.

To make the cheese, pasteurized cow’s milk is used. The milk is first heated and mixed with rennet, a natural enzyme that helps coagulate the milk and form curds. Once the curds have formed, they are gently cut into small pieces and placed into cylindrical molds. The cheese is then salted and left to drain for a few hours.

After draining, the cheese is aged for about 4 weeks in humid cellars. During this time, the cheese is regularly washed with Chablis wine, which adds unique flavors and helps develop its characteristic reddish-orange rind. The wine wash encourages the growth of a specific bacterium called Brevibacterium linens, which contributes to the cheese’s distinct aroma and creamy texture.

the cheese is best enjoyed when it reaches a perfect state of ripeness. When fully ripe, it becomes incredibly soft and gooey with a creamy and luxurious texture. Its flavor is bold and complex, with hints of mushrooms, earthiness, and a slight tang from the wine wash.

Also known as:Affidélice, Affiné au Chablis, L'Affine du Chablis
Made from:pasteurized cow's milk
Origin:France
Region:Burgundy
Age:3 to 4 weeks
Texture:creamy and smooth
Rind:washed
Color:orange
Flavor:fruity, mild, tangy
Aroma:perfumed, strong
Vegetarian:No
Wine:Chardonnay, Chablis, Nebbiolo

Beer Pairing Desccription: 

Belgian Strong Ale: Similar to a Tripel, a Belgian Strong Ale offers a range of flavors including fruitiness, spiciness, and a touch of sweetness. It can provide a nice contrast to the strong and pungent flavors of the cheese.

Saison/Farmhouse Ale: Saisons are refreshing and often have a peppery and citrusy profile. They can provide a lively and slightly tangy accompaniment to the creamy cheese.

Bière de Garde: This French farmhouse ale style offers a malt-forward character with a touch of fruitiness. Its maltiness can complement the creamy texture of the cheese while the fruit notes add complexity.

Gueuze: Gueuze is a type of Belgian lambic beer that has a tart and sour taste. The acidity and dryness of Gueuze can cut through the richness of Affidélice au Chablis and create an interesting contrast.

Witbier: A Belgian-style witbier, with its wheat base and subtle spiciness from ingredients like coriander and orange peel, can complement the creaminess of the cheese while adding a refreshing zing.

Boursault

Beer Pairing: 

Saison, English Brown Ale, American Amber Ale, Bière de Garde, Cream Ale 

Boursault is a French soft-ripened cheese that originated in the mid-20th century. It was created by Jean-Noël Boursault, a cheesemaker from the Champagne-Ardenne region in France. The cheese was named after the small village of Boursault, located in the Marne department of France.

The history of Boursault cheese is relatively recent compared to other traditional French cheeses. It was first introduced to the market in 1951 and quickly gained popularity for its unique characteristics. The cheese was initially produced on a small scale but soon gained recognition for its exceptional taste and texture.

The production process of Boursault cheese is meticulous and requires great attention to detail. It begins with pasteurized cow’s milk, which is heated and then inoculated with a specific strain of lactic acid bacteria and rennet. The milk is left to coagulate, forming a curd that is then cut and placed into molds. The curds are drained and lightly pressed to remove excess whey.

After molding, the cheese undergoes a process known as affinage, where it is aged and ripened. During this stage, Boursault develops a white bloomy rind due to the growth of Penicillium candidum, a type of mold. The cheese is typically aged for about two weeks, during which it develops a soft, creamy, and luscious texture.

Boursault is known for its rich and buttery flavor, with a mild and delicate aroma. The interior of the cheese is soft, smooth, and slightly dense, with a pale yellow color. Its texture becomes increasingly creamy as it ages, offering a luxurious and indulgent experience for cheese lovers.

Although Boursault cheese has gained recognition for its quality and unique characteristics, its production remains relatively limited compared to other French cheeses. 

Also known as:Délice de Saint-Cyr, Boursault Chèvre, Grand Vatel, Lucullus
Made from:unpasteurized cow's milk
Origin:France
Region:Val-de-Marne
Age:3 months
Texture:creamy, smooth and spreadable
Rind:bloomy
Color:yellow
Flavor:buttery, citrusy, nutty, salty
Aroma:earthy
Vegetarian:Yes (microbial rennet or vegetable-based rennet)
Wine:Vouvray, Champagne, Gewürztraminer

Beer Pairing Description: 

Saison: Saison is a farmhouse-style ale with a refreshing and dry character. Its earthy and peppery notes can complement the creaminess of Boursault while providing a contrasting flavor profile.

Bière de Garde: Bière de Garde is a French ale with a malty and slightly sweet profile. Its caramel notes and moderate carbonation can complement the buttery flavors of Boursault.

English Brown Ale: An English Brown Ale is a malt-forward beer with nutty and caramel flavors. Its smooth and balanced character can harmonize with the creaminess of Boursault.

American Amber Ale: American Amber Ale combines malt sweetness with a moderate hop bitterness. Its caramel and toffee notes can complement the richness of Boursault while providing a touch of bitterness.

Cream Ale: Cream Ale is a light and smooth ale with a crisp finish. Its subtle flavors and moderate carbonation can serve as a refreshing palate cleanser between bites of Boursault.

Brie

Beer Pairing: 

Weißbier, Saison/Farmhouse Ale, Belgian Golden Strong Ale, Pale Ale, Blonde Ale

Originating from the Île-de-France region of France, Brie is a renowned soft cheese with a rich history and a distinctive creamy flavor. Its origins can be traced back to the eighth century, making it one of the oldest types of cheese in the world.

The name “Brie” is derived from the historic region of Brie, located east of Paris. It was favored by French royalty and became associated with elegance and sophistication. Legend has it that Charlemagne, the Emperor of the Franks, tasted Brie in the town of Coulommiers and fell in love with its taste. Since then, Brie has been held in high regard and has become an integral part of French gastronomy.

The production process of Brie involves traditional cheesemaking techniques. It begins with raw or pasteurized cow’s milk, which is allowed to coagulate after the addition of a starter culture and rennet. The curds are then cut and gently stirred to release whey. The curds are molded into flat, disc-shaped forms and left to drain. Afterward, the cheese is salted to enhance the flavor and encourage the growth of a white, bloomy rind.

The aging of Brie is a crucial step that gives it its characteristic texture and flavor. Traditionally, Brie wheels were ripened in caves, allowing natural molds to develop on the surface, creating the distinctive bloomy rind. Today, modern production methods simulate cave-like environments to replicate these conditions. During aging, the cheese undergoes a complex process of enzymatic breakdown, resulting in the development of a soft and creamy interior with a mild, slightly tangy taste.

The maturation period for Brie can vary, ranging from a few weeks to several months. As the cheese ages, it becomes more flavorful and develops a more pronounced earthy aroma. The rind gradually transforms from a firm white exterior to a softer, velvety texture.

Also known as:-
Made from:unpasteurized cow's milk
Origin:France
Region:Seine-et-Marne
Age:minimum four weeks
Texture:rich, creamy, unctuous
Rind:bloomy
Color:pale ivory
Flavor:mild to pungent, depending upon age
Aroma:pronounced, strong
Vegetarian:Sometimes (microbial or vegetable-based rennet)
Wine:Pinot Noir, Beaujolais, Sauvignon Blanc, Chardonnay, Champagne

Beer Pairing Description: 

Weißbier: The light and refreshing character of a wheat beer, with its subtle fruity and spicy notes, can complement the creamy texture of Brie without overwhelming its delicate flavors.

Saison/Farmhouse Ale: The earthy and peppery notes of a Saison/Farmhouse Ale can create an interesting interplay with Brie, enhancing its flavors while adding a hint of spice.

Belgian Golden Strong Ale: This style of beer offers a balance between fruity esters, spicy phenols, and a subtle sweetness that can complement the richness of Brie.

Pale Ale: A well-balanced Pale Ale with its hoppy bitterness, floral notes, and caramel malt backbone can cut through the creaminess of Brie, providing a refreshing contrast.

Blonde Ale: A crisp and clean Blonde Ale can serve as a neutral backdrop to allow the flavors of Brie to shine through while providing a refreshing and effervescent experience.

Brillât-savarin

Beer Pairing: 

Belgian Dubbel, Barrel-Aged Sour, Champagne Beer, American Pale Ale, Belgian Quadrupel

Brillat-Savarin is a renowned French triple-cream cheese named after the 18th-century gastronome Jean Anthelme Brillat-Savarin. It is believed to have been created in the 1930s by Henri Androuët, a respected French cheese affineur. The cheese pays homage to Brillat-Savarin’s passion for culinary indulgence and his philosophy that “the discovery of a new dish does more for the happiness of mankind than the discovery of a star.”

The production of Brillat-Savarin follows the traditional methods of cheese-making. It is made from cow’s milk, often sourced from the Normandy region of France, known for its high-quality dairy. The milk is first pasteurized and then cultured with lactic bacteria, which helps to develop the cheese’s characteristic flavor and texture. After the curds have formed, they are gently cut, allowing the whey to separate.

The curds are then transferred to molds and left to drain. During this process, cream is added to enrich the cheese, giving it its luxurious and velvety texture. The cheese is typically aged for a few weeks to several months, allowing the flavors to develop and mellow over time.

Brillat-Savarin is known for its luscious and creamy texture, which is a result of its high fat content. It has a thin, bloomy white rind that develops during the aging process. The interior of the cheese is rich, smooth, and slightly chalky near the center. It has a delicate and buttery flavor with hints of mushroom and fresh milk.

Over the years, Brillat-Savarin has gained a reputation as an indulgent and decadent cheese, often enjoyed as a dessert cheese or as part of a cheese course. Its luxurious texture and rich flavors make it a favorite among cheese connoisseurs and those seeking a truly indulgent culinary experience.

Also known as:-
Made from:cow’s milk (US pasteurized cow's milk)
Origin:France
Region:Seine-et-Marne, Île-de-France, France
Age:3 to 7 weeks
Texture:creamy and dense
Rind:mold ripened
Color:white
Flavor:buttery, nutty, sour
Aroma:milky
Vegetarian:Yes (microbial or vegetable-based rennet)
Wine:Champagne, Domaine Chandon Rosé, Viognier, Châteauneuf du Pape

Beer Pairing Description: 

Belgian Dubbel: A Dubbel offers malty sweetness and flavors of dark fruits like raisins and plums. These flavors can harmonize with the creamy and buttery notes of Brillat-Savarin.

Barrel-Aged Sour: A barrel-aged sour beer, particularly one with fruity or funky characteristics, can provide a contrasting and complex pairing with Brillat-Savarin. The beer’s acidity can cut through the cheese’s richness.

Champagne Beer: A beer that mimics the effervescence and dryness of champagne can offer a delightful pairing with Brillat-Savarin. The beer’s bubbles and crispness can cleanse the palate between bites.

American Pale Ale: An American Pale Ale with citrusy and floral hop flavors can provide a refreshing and aromatic pairing with Brillat-Savarin. The beer’s hop bitterness can help balance the cheese’s creaminess.

Belgian Quadrupel: A Quadrupel is a strong and malty beer with flavors of dark fruits, caramel, and spices. Its complexity and boldness can complement the rich and decadent Brillat-Savarin.

Camembert

Beer Pairing: 

English Bitter, Bière de Garde, Farmhouse Ale, Gueuze, Brown Ale, American Amber Ale

Camembert is a renowned French cheese with a rich history and a distinct flavor. Its origin can be traced back to the late 18th century in the village of Camembert, located in the Normandy region of France. The creation of Camembert is attributed to Marie Harel, a local farmer who is said to have learned the cheese-making technique from a priest who was seeking refuge during the French Revolution.

The production process of Camembert starts with raw cow’s milk, although pasteurized milk is sometimes used in modern production. The milk is allowed to naturally sour, and then rennet, an enzyme that aids in curdling, is added. Once the curds have formed, they are cut and gently stirred. The curds are then transferred into molds lined with a special perforated ladle to allow the whey to drain. After a few hours, the curds are turned out of the molds and salted.

The next crucial step in the process is the aging of Camembert. Traditionally, the cheese is aged on straw mats in humid cellars, allowing it to develop its characteristic bloomy rind and distinct flavors. During aging, the cheese undergoes a process called ripening, where it develops a soft and creamy interior while the rind develops a white, velvety mold. The aging process typically takes around three to four weeks, during which the cheese is regularly turned and monitored for quality.

Historically, Camembert was made on small farms and consumed locally. However, its popularity grew rapidly, and by the mid-19th century, it was being produced on a larger scale and sold across France. The advent of industrialization and improved transportation allowed Camembert to reach a wider audience, both domestically and internationally.

Also known as:Camembert Le Châtelain, Camembert de Normandie PDO
Made from:unpasteurized cow's milk
Origin:France
Region:Normandy, Camembert
Age:30 days
Texture:chalky, runny, smooth, soft, soft-ripened and supple
Rind:bloomy
Color:pale yellow
Flavor:buttery, creamy, milky, sweet
Aroma:earthy
Vegetarian:No
Wine:Beaujolais, Chenin Blanc, St Emilion, St Estephe, Pinot Noir

Beer Pairing Description: 

English Bitter: The malty backbone and moderate bitterness of an English Bitter can stand up to the richness of Camembert without overpowering it.

Bière de Garde: This French beer style offers a malty sweetness and a touch of earthiness that pairs well with the creamy and nutty flavors of Camembert.

Farmhouse Ale: A Farmhouse Ale’s rustic and yeasty characteristics can complement the creamy texture and earthy undertones of Camembert.

Gueuze: This Belgian style of sour beer has a tart and complex profile that can contrast with the creamy and mild flavors of Camembert.

Brown Ale: A malty and slightly nutty Brown Ale can provide a complementary backdrop to the creamy and mushroom-like flavors of Camembert.

American Amber Ale: With its moderate hop bitterness and caramel maltiness, an Amber Ale can offer a balanced pairing with the creamy and slightly tangy Camembert.

Cerney

Beer Pairing: 

Belgian Tripel, India Pale Ale, Weißbier, Amber Ale, Pilsner

Cerney cheese is a unique and flavorful cheese that originated in the Cotswolds region of England. This semi-soft, rind-washed cheese has a rich history and a distinctive production process.
The history of Cerney cheese dates back to the 1980s when a woman named Lady Angus, residing at Cerney House in Gloucestershire, decided to create a cheese that reflected the local flavors and traditions of the Cotswolds. She partnered with a local cheesemaker, Cindy Callaghan, and together they developed the recipe for Cerney cheese.

The production process of Cerney cheese starts with locally sourced pasteurized cow’s milk. The milk is warmed and starter cultures are added to initiate fermentation. Once the curds form, they are cut and gently stirred to release whey. The curds are then molded into small cylindrical shapes and allowed to drain naturally.

What sets Cerney cheese apart is its unique rind-washing process. The young cheeses are regularly washed with brine (saltwater) to encourage the growth of specific bacteria on the surface. This bacteria, known as Brevibacterium linens, gives the cheese its distinct reddish-orange rind and contributes to its characteristic flavor and aroma. As the cheeses age, they develop a creamy and supple texture, with a slightly tangy and nutty taste.

Traditionally, Cerney cheese was matured in old brick cellars where the moisture and cool temperature provided the ideal conditions for its development. Over time, the cheese forms a natural rind and develops complex flavors. Today, modern production techniques have allowed Cerney cheese to be made in more controlled environments, ensuring consistent quality and flavor.

Also known as:Cerney Pyramid, Cerney Ginger, Cerney Peppers,
Made from:unpasteurized goat's milk
Origin:England
Region:Cotswolds
Age:1 month
Texture:creamy
Rind:natural
Color:white
Flavor:citrusy, lemony, mild, sweet
Aroma:lemony
Vegetarian:Yes (microbial or vegetable rennet)
Wine:Gavi, Sauvignon Blanc, Chardonnay, dry Riesling, Grenache, Pinot Noir

Beer Pairing Description: 

Belgian Tripel: This strong and complex Belgian ale can complement a range of cheeses, including semi-hard and hard varieties like Gouda or aged Cheddar.

India Pale Ale: The hop bitterness and citrusy flavors of an IPA can stand up to the strong and pungent flavors of blue cheeses such as Stilton or Roquefort.

Weißbier: The light and refreshing nature of wheat beers, such as Hefeweizen or Witbier, can pair well with mild and creamy cheeses like Mozzarella or fresh goat cheese.

Amber Ale: This balanced and malty beer style can complement a wide range of cheeses, including semi-soft varieties like Havarti or Monterey Jack.

Pilsner: The clean and crisp nature of a Pilsner can work well with milder cheeses like Colby or young Gouda.

Coulommiers

Beer Pairing: 

Witbier, Bière de Garde, Belgian Dubbel, American Amber Ale, Farmhouse Ale

Coulommiers is a type of French cheese that originated in the town of Coulommiers in the Île-de-France region, just east of Paris. It is believed to have been produced since the Middle Ages and has a rich history dating back several centuries.

The name “Coulommiers” comes from the town where it was first made. It was initially produced by farmers and monks in the region who used cow’s milk to create this soft-ripened cheese. The lush grazing lands around Coulommiers provided an abundant supply of high-quality milk, making it an ideal location for cheese production.

Traditionally, Coulommiers was made in large rounds, similar to its cousin Brie. The cheese is made using raw or pasteurized cow’s milk, which is curdled with the help of rennet and then cut into small pieces. The curds are gently stirred and transferred into round molds, where they undergo a draining process. Afterward, the young cheese rounds are salted and left to mature.

The maturation process is a critical aspect of Coulommiers cheese production. The rounds are aged for several weeks, during which time they develop a bloomy white rind and the characteristic creamy, soft interior. This aging process allows the cheese to develop its complex flavors and textures.

Coulommiers is known for its mild and delicate flavor, with subtle notes of butter and mushrooms. Its texture can vary depending on the ripeness of the cheese, ranging from firm and slightly crumbly when young to soft and creamy as it matures. The cheese has a pale ivory color, and its rind develops a velvety, edible white mold.

Also known as:Brie de Coulommiers
Made from:unpasteurized and pasteurized cow’s milk
Origin:France
Region:Seine-et-Marne Département in Île-de-France
Age:1 to 4 weeks; pasteurized 4 - 6 weeks
Texture:creamy
Rind:bloomy
Color:pale-yellow
Flavor:buttery, nutty
Aroma:nutty
Vegetarian:No
Wine:Bordeaux, Côtes du Rhône, Pinot Noir, Beaujolais

Beer Pairing Description: 

Witbier: Witbiers are wheat beers flavored with orange peel and coriander, offering a zesty and citrusy profile. The bright and refreshing qualities of witbier can pair well with Coulommiers.

Bière de Garde: This French beer style is known for its malty sweetness and slightly earthy character. The caramel notes and moderate carbonation of Bière de Garde can complement the creaminess of Coulommiers.

Belgian Dubbel: With its rich malty flavors, subtle dark fruit notes, and moderate sweetness, a Belgian Dubbel can provide a complementary pairing to Coulommiers.

American Amber Ale: Amber ales often have a balance of maltiness and hop bitterness, which can work well with the richness of Coulommiers while adding a touch of bitterness to the pairing.

Farmhouse Ale: Farmhouse ales, also known as Saison-style beers, have a range of flavors that can complement Coulommiers, including fruity, spicy, and earthy notes.

Crottin de Chavignol AOC

Beer Pairing: 

Belgian Tripel, Bière de Garde, Belgian Dubbel, Belgian Gueuze, Dry Stout:

Crottin de Chavignol, commonly known as Crottin, is a small goat cheese that originates from the Loire Valley in France. Its history dates back several centuries, and it has become one of the most renowned and iconic cheeses in the region.

The origin of Crottin can be traced to the village of Chavignol, situated in the Sancerre wine region. It is believed that the cheese has been produced in this area since at least the 16th century. The name “Crottin” is derived from the French word “crot,” which means dung or excrement, referring to the small cylindrical shape of the cheese that resembles animal droppings.

The production process of Crottin involves using raw or pasteurized goat’s milk. The milk is first warmed and mixed with a starter culture, which helps to acidify the milk and initiate the fermentation process. Once the desired acidity is achieved, rennet is added to coagulate the milk, forming curds. The curds are then cut into small pieces and left to drain in molds.

After draining, the cheese is salted and aged for a minimum of ten days. During the aging process, the Crottin develops a wrinkled rind that can range in color from ivory to light gray. The rind is edible and imparts a slightly nutty flavor to the cheese. The interior of the cheese is dense and creamy, with a white or pale yellow color. As the cheese ages, it becomes firmer and develops a more pronounced flavor.

Crottin is known for its complex and robust flavor profile. It has a distinct earthy and slightly acidic taste, with hints of nuttiness and herbal notes. Crottin has been awarded the prestigious AOC (Appellation d’Origine Contrôlée) designation,

Also known as:St. Tola Crottin & St. Tola Original (Ireland), California Crottin
Made from:pasteurized goat's milk
Origin:United States
Region:Vermont, California
Age:two to four weeks
Texture:creamy
Rind:natural
Color:cream
Flavor:nutty, tangy
Aroma:fresh, lactic, pleasant
Vegetarian:Sometimes, vegetarian versions of Crottin are available
Wine:Chablis, Burgundy, sauvignon blanc, Sancerre

Beer Pairing Description: 

Belgian Tripel: Belgian Tripels are strong, golden ales with complex flavors of fruit, spice, and a touch of sweetness. The robustness of a Tripel can complement the nutty flavors of Crottin and provide a pleasant contrast.

Bière de Garde: Bière de Garde is a French style of beer known for its malt-forward character and rich, caramel flavors. The maltiness of a Bière de Garde can complement the nuttiness of Crottin and create a harmonious pairing.

Belgian Dubbel: Belgian Dubbels are dark, malty ales with flavors of dark fruit, caramel, and spice. The malt sweetness and fruity notes in a Dubbel can balance the tanginess of Crottin and bring out its nutty qualities.

Belgian Gueuze: Gueuze is a traditional Belgian style of sour beer, characterized by its tartness and complex flavors. The acidity in Gueuze can help cleanse the palate and cut through the richness of Crottin, while the funky and fruity notes can add an interesting dimension to the pairing.

Dry Stout: A dry Stout, such as an Irish Stout or a Dry Stout with roasted malt flavors, can provide a contrasting flavor profile to Crottin. The roasted bitterness of the Stout can complement the nuttiness of the cheese and create a balanced pairing.

Époisses AOC

Beer Pairing: 

Saison/Farmhouse Ale, Trappist Ale, Flanders Red Ale, Oud Bruin, Belgian Strong Dark Ale

Époisses is a renowned French cheese with a rich history and a distinctive flavor. Its origin can be traced back to the Burgundy region in France, specifically the village of Époisses. The cheese is named after this small town, where it was first produced in the early 16th century.

Legend has it that Époisses was originally crafted by the monks of the Cîteaux Abbey. They developed the cheese using traditional techniques, and it quickly gained popularity among the nobility and local gourmands. It became known as the “king of cheeses” during the reign of Louis XIV, who was particularly fond of it.

The production process of Époisses involves using raw cow’s milk from the region’s Montbéliarde or Simmental cows. The milk is gently heated and combined with rennet to form curds. The curds are cut, drained, and placed in circular molds to shape the cheese. After the initial formation, the cheese is salted and left to age.

During the aging process, Époisses develops its distinctive characteristics. It is washed regularly with a mixture of brine and Marc de Bourgogne, a local grape brandy. This washing helps develop the pungent aroma and the reddish-orange rind that is a defining feature of Époisses. The cheese is aged for at least six weeks, during which it matures and intensifies in flavor.

The resulting cheese is a masterpiece of culinary craftsmanship. Époisses has a soft, creamy, and slightly runny texture. Its flavor is bold, complex, and often described as earthy, meaty, and slightly tangy. The rind is edible and adds a contrasting texture to the soft interior. 

Today, Époisses holds the prestigious AOC (Appellation d’Origine Contrôlée) status.

Also known as:Époisses de Bourgogne
Made from:pasteurized or unpasteurized cow's milk
Origin:France
Region:Côte-d'Or, Époisses
Age:Minimum 6 weeks
Texture:chewy, creamy and firm
Rind:washed
Color:red-orange
Flavor:salty, spicy, sweet
Aroma:pungent
Vegetarian:No
Wine:Red Burgundy, Gewürztraminer, Pinot Noir, Sauternes or Late Harvest Riesling

Beer Pairing Description: 

Saison/Farmhouse Ale: A rustic Saison or Farmhouse Ale with its dry, peppery, and slightly fruity character can harmonize with the cheese’s tanginess and enhance its earthy flavors.

Trappist Ale: Trappist Ales, such as those brewed by Chimay or Westmalle, have a range of styles that can pair well with Époisses. Their malty sweetness and yeast-driven flavors can balance the cheese’s intensity.

Flanders Red Ale: The tartness and fruity character of a Flanders Red Ale can provide a refreshing contrast to the creaminess and pungency of Époisses. The beer’s acidity helps cleanse the palate after each bite.

Oud Bruin: A slightly sour and malty Oud Bruin can bring out the complex flavors of Époisses. The beer’s acidity, combined with its caramel and dark fruit notes, can create a harmonious pairing.

Belgian Strong Dark Ale: The rich maltiness, dark fruit flavors, and higher alcohol content of a Belgian Strong Dark Ale can complement the robust flavors of Époisses. The beer’s complexity and sweetness can enhance the cheese’s nuances.

Explorateur

Beer Pairing: 

Witbier, Champagne-style beer, Bière de Garde, English Barleywine, Barrel-aged Sour

Explorateur is a luxurious French cheese known for its decadent creaminess and rich flavor.  Originating from the Normandy region of France, Explorateur cheese was first created in the late 19th century by a renowned cheese producer named Henri Androuët. Androuët, a pioneer in the world of cheese, aimed to craft a cheese that captured the essence of elegance and indulgence. He combined his expertise with the desire to create a unique triple-crème cheese, resulting in the birth of Explorateur.

The cheese got its name from the age of exploration and discovery that characterized the late 1800s. This reference to exploration alludes to the adventurous and bold nature of this exceptional cheese.

The process of making Explorateur cheese starts with the use of high-quality cow’s milk. The milk is carefully pasteurized and then enriched with cream, which gives Explorateur its characteristic richness. The curdling process involves the addition of lactic ferments and a specific type of mold culture that contributes to the cheese’s unique flavor and appearance.

After the curds have formed, they are carefully ladled into molds to drain off the whey. The cheese is then allowed to age in temperature-controlled cellars for several weeks. During this time, the cheese develops a bloomy rind, which imparts a velvety texture and distinctive earthy flavors.

Explorateur is known for its creamy, silky texture and buttery taste. Its pale ivory interior is enveloped by a thin, fluffy white rind that is often lightly wrinkled. The cheese has a distinct aroma, combining notes of mushrooms and freshly churned butter.

Also known as:L'Explorateur
Made from:cow's milk (pasteurized for the United States)
Origin:France
Region:Île-de-France
Age:3 weeks
Texture:smooth and soft-ripened
Rind:bloomy
Color:ivory
Flavor:mild
Aroma:delicate
Vegetarian:No
Wine:Champagne, Sauvignon Blanc, Chianti, Zinfandel, Chardonnay, Pinot Noir

Beer Pairing Description: 

Witbier: A Belgian-style Witbier is a wheat beer brewed with spices like coriander and orange peel. Its light and citrusy flavors can pair well with the buttery nature of Explorateur, creating a refreshing combination.

Champagne-style beer: A Champagne-style beer is effervescent, light, and often has a dry finish. Its bubbly nature and delicate flavors can complement the creamy texture of the cheese while offering a palate-cleansing effect.

Bière de Garde: Bière de Garde is a French ale known for its malty sweetness and earthy undertones. The caramelized malt flavors can harmonize with the buttery notes of Explorateur, creating a pleasant combination.

English Barleywine: An English Barleywine is a strong and malt-forward beer with notes of toffee, caramel, and dark fruits. The rich and complex flavors of this beer style can complement the richness of the cheese, resulting in a decadent pairing.

Barrel-aged Sour: A barrel-aged sour beer, such as a Flanders Red or Oud Bruin, offers a tangy and acidic profile with hints of oak and dark fruits. The acidity can cut through the richness of Explorateur while the fruity and woody notes can add depth to the pairing.

Feta

Beer Pairing: 

Weißbier, Saison, Pilsner, Pale Ale, Gose,  India Pale Ale

Feta is a popular cheese with a rich history that originates from Greece. Its unique taste and crumbly texture have made it a beloved ingredient in Mediterranean cuisine. Let’s explore the origin, history, and process of making Feta cheese.

The origins of Feta can be traced back to ancient Greece, where it was a staple in the local diet. It is believed that Feta cheese was first made around 8,000 years ago, making it one of the oldest cheeses in the world. The name “Feta” comes from the Greek word “φέτα” (pronounced “feta”), which means “slice.” Traditionally, Feta was made using sheep’s milk, although goat’s milk or a mixture of both is commonly used today.

The production of Feta involves a specific process that has been passed down through generations. First, fresh milk is collected from sheep or goats and allowed to curdle naturally or with the addition of rennet. The curd is then cut into small pieces and transferred to special molds lined with cheesecloth. The whey drains away, leaving behind a solid curd. After a period of time, the curds are cut into smaller blocks and then salted. The cheese is left to age in brine, which gives Feta its distinct flavor and acts as a preservative.

Feta is typically aged for a minimum of two months, although some varieties can be aged up to a year. During the aging process, the cheese develops its characteristic tangy and salty flavor, as well as its crumbly texture. The longer it is aged, the stronger the flavor becomes.

Authentic Feta cheese is protected by the European Union’s Protected Designation of Origin (PDO) status.

Also known as:White cheese
Made from:pasteurized or unpasteurized goat's and sheep's milk
Origin:Greece
Region:Thessaly, Central Greece, Peloponnese, Lesvos
Age:over 60 days
Texture:creamy, crumbly, grainy and open
Rind:rindless
Color:white
Flavor:full-flavored, salty, tangy
Aroma:nutty, strong
Vegetarian:Yes, some vegetarian alternatives available
Wine:Pinot Noir, Sauvignon Blanc, Zinfandel

Beer Pairing Description: 

Weißbier: A light and refreshing wheat beer, such as a German Hefeweizen or a Belgian Witbier, can pair well with Feta cheese. The crisp and citrusy notes of the beer can enhance the tanginess and saltiness of the cheese.

Saison: Saison, a farmhouse-style ale, can be a great match for Feta cheese. The fruity and spicy flavors of the beer can complement the creamy and slightly briny characteristics of the cheese.

Pilsner: A clean and crisp Pilsner can provide a balanced backdrop for Feta cheese. The maltiness and subtle hop bitterness of the beer can help cut through the richness of the cheese without overpowering its flavors.

Pale Ale: A well-balanced Pale Ale with moderate hop bitterness and citrusy notes can work well with Feta cheese. The hops can provide a refreshing contrast to the tanginess of the cheese.

Gose: Gose is a tart and slightly salty German beer style that can pair nicely with Feta cheese. The tartness can complement the tanginess of the cheese, while the saltiness can enhance its flavor.

India Pale Ale: If you enjoy bolder flavors, a hop-forward India Pale Ale (IPA) can be paired with Feta cheese. The strong hop bitterness and citrusy, piney notes of the IPA can balance the rich and salty flavors of the cheese.

Langres AOP

Beer Pairing: 

Belgian Dubbel, Belgian Tripel, Gueuze, Dry Cider, Bière de Garde

Langres is a distinctive French cheese with a rich history and a unique production process. Originating in the Langres plateau of the Champagne-Ardenne region in northeastern France, this cheese has been enjoyed for centuries.

The history of Langres dates back to the 18th century when it was first produced by the monks of the Abbaye de Montier-en-Der. They developed a specific method of production that has been passed down through generations, preserving the cheese’s authentic character.

The process of making Langres begins with cow’s milk that is sourced from the local region. The milk is typically unpasteurized, contributing to the cheese’s rich and complex flavors. After the milk is collected, it is gently heated and mixed with rennet to promote curdling. Once the curds form, they are carefully cut and stirred to separate the whey. The curds are then transferred to cylindrical molds, where they are allowed to drain naturally. As the cheese ages, it develops a unique concave shape, with a sunken center and a slightly raised outer rim.

After molding, Langres is left to mature in a cellar or cave for several weeks. During this time, it is periodically flipped and washed with brine or a mixture of water and Marc de Champagne, a local brandy. This washing process contributes to the cheese’s distinct aroma and imparts a reddish-orange rind. Langres is known for its strong and pungent flavors. It has a creamy and slightly crumbly texture with a tangy and earthy taste. As it matures, it develops a rich and robust character, with hints of mushroom and hay.

Traditionally, Langres is served in its characteristic concave shape. The hollow center is often filled with Champagne, allowing the effervescence of the wine to infuse the cheese, enhancing its flavors

Also known as:-
Made from:unpasteurized cow’s milk
Origin:France
Region:Champagne-Ardennes
Age:5 weeks
Texture:crumbly and firm
Rind:washed
Color:orange
Flavor:mild, salty
Aroma:strong
Vegetarian:No
Wine:Burgundy, Marc de Bourgogne, Champagne, Sancerre

Beer Pairing Description: 

Belgian Dubbel: Belgian Dubbels are dark, malty ales with notes of caramel, dried fruit, and spice. The maltiness and subtle sweetness of the beer can provide a nice contrast to the creamy and tangy flavors of Langres.

Belgian Tripel: Belgian Tripels are strong, golden ales with complex flavors of malt, spice, and fruity esters. The sweetness and slight spiciness of the beer can complement the buttery and tangy qualities of Langres.

Bière de Garde: Bière de Garde is a French farmhouse ale with a malt-forward profile, showcasing toasty and caramelized flavors. The maltiness of this beer style can complement the creamy and buttery qualities of Langres.

Gueuze: Gueuze is a traditional Belgian sour beer made by blending young and old lambics. Its tart and acidic qualities can provide a contrast to the creaminess of Langres, creating a balance of flavors.

Dry Cider: While not a beer, a dry cider can be an excellent alternative for pairing with Langres. The crisp and slightly acidic nature of the cider can cut through the richness of the cheese and refresh the palate.

Limburger

Beer Pairing: 

Smoked Porter, Irish Dry Stout,  Lambic, German Doppelbock, English Barleywine

Limburger cheese is a pungent, semi-soft cheese known for its strong aroma and rich flavor. It originated in the historical region of Limburg, which spans parts of modern-day Belgium, Germany, and the Netherlands. The cheese has a fascinating history that dates back several centuries.

The origins of Limburger can be traced back to the 19th century in the Duchy of Limburg, located between the Netherlands and Belgium. It was first produced by Belgian Trappist monks who migrated to this region and brought with them the recipe for a similar cheese known as Herve. The monks began making Herve-style cheese using cow’s milk instead of the traditional sheep’s milk, which led to the creation of Limburger cheese.

The process of making Limburger begins with pasteurized cow’s milk, which is warmed and then curdled using a bacterial starter culture and rennet. The curds are cut, heated, and stirred to release whey. The curds are then transferred to molds and pressed to remove more whey. After pressing, the cheese is salted and left to age.

What sets Limburger apart is the secondary fermentation process that takes place during its aging. The cheese is typically aged for several weeks to several months under specific temperature and humidity conditions. During this time, the bacteria Brevibacterium linens is intentionally introduced to the cheese’s surface, which gives it its characteristic reddish-orange rind and pungent aroma. This bacterium also contributes to the cheese’s unique flavor profile.

Limburger has a creamy, buttery texture and an assertive flavor that becomes more pronounced with age. Its aroma can be quite strong, often described as “stinky” or reminiscent of sweaty socks. The cheese’s bold flavors and distinct characteristics make it a beloved delicacy for those with adventurous palates.

Also known as:Limburger Käse
Made from:pasteurized cow's milk
Origin:Belgium, Germany and Netherlands
Region:Duchy of Limburg
Age:3 months
Texture:creamy, crumbly, firm and smooth
Rind:washed
Color:straw
Flavor:grassy, mild, mushroomy
Aroma:stinky
Vegetarian:No
Wine:Garnacha, Gewürztraminer, Riesling, Beaujolais, Pinot Noir

Beer Pairing Description: 

Smoked Porter: The smoky and roasty flavors of a Smoked Porter can create an interesting pairing with Limburger cheese. The smokiness of the beer can complement the cheese’s strong aroma and flavor.

Irish Dry Stout: The dry and roasty characteristics of an Irish Dry Stout can cut through the richness of Limburger cheese. The beer’s creamy texture and notes of coffee and dark chocolate can create a nice balance with the cheese.

Lambic: If you’re feeling adventurous, you can try pairing Limburger with a Lambic, a type of Belgian sour beer. The beer’s tartness and funky flavors can contrast with the cheese, creating a unique and complex pairing experience.

German Doppelbock: A robust and malty German Doppelbock can be a good match for Limburger. The beer’s caramel, toffee, and toasted malt flavors can provide a rich backdrop that enhances the cheese’s intensity.

English Barleywine: An English Barleywine with its complex malt profile, toffee-like sweetness, and often higher alcohol content can be a delightful pairing with Limburger. The beer’s richness can counterbalance the cheese’s strong flavors.

Livarot AOC

Beer Pairing: 

Saison, Bière De Garde, English Barleywine, Brown Ale, Belgian Strong Dark Ale

Livarot is a renowned French cheese with a rich history and distinctive character. Originating from the Normandy region of France, Livarot has a legacy dating back several centuries. The cheese takes its name from the small town of Livarot in Normandy, where it was first produced in the 19th century. Livarot became popular among both locals and visitors due to its unique taste and appearance. It earned the nickname “Colonel” because it was wrapped with five bands of rush leaves, which resembled the braids on a colonel’s uniform.

The production process of Livarot involves a meticulous and traditional method. It is made from cow’s milk and follows the techniques of washed-rind cheeses. The milk is first heated and mixed with rennet, a coagulating enzyme, to form curds. The curds are then cut into small pieces and placed into cylindrical molds. The cheese is pressed to release whey and develop its characteristic shape.

After being removed from the molds, the cheese is bathed in a brine solution to develop its distinct orange-yellow rind. This brine bath contributes to the cheese’s unique flavor and aroma. The rind is further enhanced by the presence of Brevibacterium linens, a bacteria that is responsible for the cheese’s pungent and slightly tangy aroma.

Livarot is aged for several weeks, during which time it undergoes regular turning and brushing to ensure even ripening and the development of its characteristic flavors. As it ages, the cheese becomes softer and creamier, with a supple and smooth texture.

The resulting cheese is a small, cylindrical wheel with a reddish-brown rind and a pale ivory to yellow interior. Livarot is renowned for its complex and robust flavors. It has a distinct earthy, nutty taste with hints of mushroom and a slightly spicy finish.

Also known as:The Colonel
Made from:pasteurized or unpasteurized cow's milk
Origin:France
Region:Calvados, Normandy
Age:3 weeks to 3 months
Texture:creamy, open, smooth and springy
Rind:washed with brine
Color:straw
Flavor:citrusy, full-flavored, nutty, slightly spicy
Aroma:strong
Vegetarian:No
Wine:Pinot Gris d’Alsace, California Merlot, Bordeaux

Beer Pairing Description: 

Saison: A Saison, a farmhouse-style ale, often has a dry and peppery character along with fruity and earthy notes. Its effervescence can help cut through the richness of Livarot.

Bière de Garde: This French beer style, with its malty sweetness, slight toastiness, and restrained bitterness, can provide a complementary backdrop to the flavors of Livarot.

English Barleywine: An English Barleywine, with its rich maltiness, toffee-like sweetness, and sometimes fruity undertones, can offer a contrasting and decadent pairing with the pungency of Livarot.

Brown Ale: A nutty and malty Brown Ale, with its moderate hop bitterness, can complement the flavors of Livarot while providing a smooth and mellow pairing.

Belgian Strong Dark Ale: This style often exhibits complex malt flavors, dark fruit notes, and a touch of spiciness. These qualities can create a harmonious pairing with the bold flavors of Livarot.

 

Neufchâtel PDO

Beer Pairing: 

Amber Ale, Pilsner, Weißbier, Dry Cider, Saison

Neufchâtel is a soft, slightly crumbly cheese with a rich and creamy flavor. It originated in the region of Normandy, France, and holds a significant place in the history of French cheese-making. The name “Neufchâtel” is derived from the village of Neufchâtel-en-Bray, known as the birthplace of this delectable cheese.

The history of Neufchâtel cheese dates back several centuries. It is believed to have been first made by Norman farmers in the 6th century. Legend has it that during the Hundred Years’ War between England and France, French women would shape the cheese into heart shapes and offer them to English soldiers as a symbol of love and peace.

The production process of Neufchâtel follows traditional cheese-making techniques. It starts with cow’s milk, which is gently heated and mixed with rennet, a natural enzyme that aids in coagulation. Once the curds form, they are cut and stirred to release the whey. The curds are then drained and shaped into distinctive heart-shaped molds, giving Neufchâtel its unique appearance.

Traditionally, Neufchâtel was aged for several weeks to develop its flavors. During this time, the cheese develops a thin, bloomy rind, similar to Brie or Camembert. This rind adds a delicate mushroom-like flavor and a velvety texture to the cheese. Today, Neufchâtel is available in both young and aged versions, with the young cheese being milder and creamier.

Over the years, Neufchâtel has gained popularity not only in France but also internationally. It has become a beloved cheese used in a variety of culinary applications, The Protected Designation of Origin (PDO) status was granted to Neufchâtel in 1969, recognizing its unique qualities tied to its geographical origin.

Also known as:Coeur de Neufchâtel, Farmers Cheese (US)
Made from:pasteurized cow's milk
Origin:France
Region:Haute-Normandie, Neufchâtel-en-Bray
Age:8–10 weeks
Texture:close, firm, grainy, spreadable and supple
Rind:bloomy
Color:white
Flavor:mushroomy, nutty, salty, sharp
Aroma:yeasty
Vegetarian:Typically Yes (vegetarian rennet)
Wine:Light and fruity red wine, Sauvignon Blanc, Sancerre

Beer Pairing Description: 

Dry Cider: While not a beer style, a dry cider can be an excellent alternative pairing for Neufchâtel. The crisp and refreshing qualities of the cider can cut through the cheese’s creaminess and provide a pleasant contrast.

Pilsner: A classic Pilsner with its clean and crisp flavors can be a simple and refreshing pairing for Neufchâtel. The beer’s light body and mild hop bitterness can complement the cheese without overwhelming it.

Saison: A Saison, with its refreshing and slightly earthy character, can provide a nice contrast to the rich and creamy Neufchâtel. The beer’s dry finish and peppery notes can create an interesting flavor combination.

Weißbier: A light and citrusy Wheat Beer can be a great match for Neufchâtel. The beer’s bright and zesty flavors can uplift the cheese’s creamy and delicate qualities.
American Pale Ale: An American Pale Ale with its balanced hop bitterness and citrusy hop flavors can complement the mild and slightly nutty flavors of Neufchâtel without overpowering it.

Amber Ale: The caramel and toasty malt flavors of an Amber Ale can harmonize with the creamy and slightly tangy notes of Neufchâtel. The beer’s moderate bitterness can also add an interesting element to the pairing.

Pierre-Robert

Beer Pairing: 

Witbier, Saison, Bock, Gose, Bière De Garde

Pierre-Robert is a soft-ripened cheese that originated in France. It is named after its creator, Pierre Robert, who developed the cheese in the 1970s. This cheese is known for its creamy texture and delicate flavors, making it a popular choice among cheese connoisseurs. The history of Pierre-Robert cheese dates back to the traditional French cheese-making techniques. Soft-ripened cheeses have been crafted in France for centuries, with a focus on preserving the natural flavors and textures of the milk. Pierre Robert sought to create a cheese that encapsulated the essence of these traditional practices while introducing some modern elements.

The production process of Pierre-Robert starts with pasteurized cow’s milk. The milk is first heated and then combined with specific strains of lactic acid bacteria and rennet, a coagulating enzyme. The mixture is then left to curdle, forming a delicate and fragile curd. This curd is gently ladled into molds, allowing any excess whey to drain away.

After molding, the cheeses are salted and transferred to a temperature-controlled aging room. During the aging process, which typically lasts for several weeks, the cheeses develop a bloomy rind. This rind is a result of the growth of a beneficial mold, which gives the cheese its characteristic velvety white exterior.

As Pierre-Robert ages, the cheese softens from the inside, creating a creamy, luscious texture. The flavors become more pronounced, offering a balanced combination of buttery, tangy, and slightly mushroom-like notes. The final result is a cheese that is rich, indulgent, and complex.

Pierre-Robert can be enjoyed in various ways. Its soft and creamy texture makes it perfect for spreading on crackers or crusty bread. It pairs well with both red and white wines, as well as light-bodied beers. 

Also known as:Pierre Robert
Made from:pasteurized cow's milk
Origin:France
Region:Seine-et-Marne, Ile-de-France
Age:3 - 4 weeks
Texture:rich, buttery
Rind:bloomy, mold ripened
Color:ivory
Flavor:tangy
Aroma:milky
Vegetarian:No
Wine:Riesling, Viognier, Champagne, Chardonnay, Gewürztraminer, Semillon

Beer Pairing Description: 

Witbier: A Witbier is a refreshing wheat beer with citrus and coriander notes. Its light and crisp character can provide a nice contrast to the richness of Pierre-Robert.

Saison: Saisons are farmhouse ales with a dry and peppery character. The effervescence and earthy flavors of a Saison can cut through the creaminess of Pierre-Robert and create an interesting interplay of flavors.

Bière de Garde: This French beer style offers malty sweetness, subtle hop bitterness, and a touch of spice. It can complement the creamy and slightly tangy nature of Pierre-Robert.

Bock: A malty and slightly sweet German Bock can be a good match for Pierre-Robert, as the flavors of caramel and toast can harmonize with the cheese’s creaminess.

Gose: A Gose is a sour and slightly salty German beer style. The acidity and salinity of a Gose can cut through the richness of Pierre-Robert and create a harmonious contrast.

Pont l'Evêque AOC

Beer Pairing: 

Saison, Farmhouse Ale, Belgian Tripel, English Bitter, Belgian Golden Strong Ale

Pont l’Évêque is a renowned French cheese with a rich history and a distinctive flavor. Originating from the Normandy region in northern France, Pont l’Évêque is believed to have been produced since the 12th century. It takes its name from the small town of Pont-l’Évêque, where it was traditionally made.

The production process of Pont l’Évêque has remained relatively unchanged over the centuries, preserving its traditional craftsmanship. It is made from cow’s milk and follows strict guidelines to ensure its distinct flavor and texture. The process begins by collecting fresh milk, usually from Normande cows, known for their rich and flavorful milk. The milk is heated and then mixed with rennet, a natural enzyme that aids in coagulation. Once coagulated, the curds are cut into small pieces and placed into molds, where they are pressed to remove excess whey.

After the initial pressing, the cheese is removed from the molds and salted to enhance the flavor and aid in the preservation process. It is then left to age for several weeks in a controlled environment. During the aging process, the cheese develops its characteristic orange rind and creamy interior.

Traditionally, Pont l’Évêque was aged on straw mats, which helped absorb moisture and contribute to its unique flavor profile. Nowadays, it is aged on wooden shelves, allowing it to develop its distinct aromatic qualities.

The maturation period of Pont l’Évêque typically ranges from six to eight weeks, but it can be longer for a stronger flavor. During this time, the cheese undergoes biochemical changes, resulting in its creamy texture, earthy aroma, and complex taste. The rind becomes wrinkled and develops a slightly salty and tangy flavor.

Also known as:d’Angelot, Pont-L’Évêque, Moyaux cheese
Made from:pasteurized cow's milk
Origin:France
Region:Pays d’Auge, Normandy
Age:40 to 45 days
Texture:smooth
Rind:brine washed
Color:orange/red rind, yellow pate
Flavor:creamy
Aroma:pungent
Vegetarian:Yes (vegetable rennet)
Wine:Pomerol, Chenin Blanc, Champagne, Riesling

Beer Pairing Description: 

Saison: A Saison’s fruity and spicy flavors, along with its effervescence, can contrast and balance the richness of Pont l’Évêque.

Farmhouse Ale: Farmhouse Ales, also known as Saisons, often have a mix of fruity, spicy, and earthy flavors that can complement the flavors of Pont l’Évêque.

Belgian Tripel: The sweetness and higher alcohol content of a Belgian Tripel can work well with the creaminess of Pont l’Évêque, while the beer’s complex flavors can provide a delightful contrast.

English Bitter: An English Bitter’s mild hop bitterness and biscuity malt character can enhance the nutty and savory qualities of Pont l’Évêque.

Belgian Golden Strong Ale: The effervescence, fruity esters, and higher alcohol content of a Belgian Golden Strong Ale can create a lively pairing with Pont l’Évêque.

Rigotte AOC

Beer Pairing: 

Gueuze, English Brown Ale, Witbier, Farmhouse Ale/Saison, American Pale Ale

Rigotte is a small, artisanal cheese hailing from the Loire Valley in France. With a rich history and a unique production process, Rigotte has become a beloved cheese among cheese enthusiasts.
The origin of Rigotte dates back to the 19th century. It is believed to have been created by goat farmers in the hilly regions of the Loire Valley, where the local goats graze on the diverse vegetation. The cheese takes its name from the term “Rigolette,” which means “small stream” in the local dialect, inspired by the streams that flow through the region.

The production process of Rigotte is a testament to the traditional methods passed down through generations. It starts with fresh goat’s milk, which is gently heated and combined with rennet to initiate coagulation. The curds are then cut and left to drain, allowing the whey to separate. The curds are carefully hand-ladled into small molds, giving the cheese its characteristic small, cylindrical shape.

After being removed from the molds, Rigotte is traditionally salted by hand, using coarse sea salt. This step helps to enhance the flavors and preserve the cheese. The salted cheeses are then aged for a minimum of ten days in a cool and humid cellar, where they develop a thin, wrinkled rind with a natural white or grayish bloom.

The aging process contributes to the unique flavor profile of Rigotte. When young, it exhibits a delicate, fresh taste with hints of sweetness and subtle acidity. As it ages, the flavors deepen, becoming more complex and nutty. The texture evolves from firm and crumbly to creamy and smooth.

Rigotte is best enjoyed when it is still young and fresh and  has gained recognition for its high-quality production and is often labeled with the Appellation d’Origine Contrôlée (AOC) designation, 

Also known as:Rigotte de Condrieu
Made from:unpasteurized goat's milk
Origin:France
Region:Parc Naturel Régional du Pilat in the Rhône-Alpes
Age:10 days
Texture:smooth, supple
Rind:natural, mold ripened
Color:Ivory paste, white or blue rind
Flavor:acidic, sweet
Aroma:Nutty, delicate, notes of hazelnut, honey, and acacia
Vegetarian:No
Wine:Condrieu, Cornas, St. Joseph, Syrah, Pinot Noir

Beer Pairing Description: 

Gueuze: Gueuze is a type of Belgian lambic beer that undergoes spontaneous fermentation and blending. Its complex and tart flavors, along with effervescence, can cut through the richness of Rigotte and provide a refreshing contrast.

English Brown Ale: English Brown Ales offer a balance of malty sweetness, nuttiness, and mild bitterness. The caramel and toasty flavors of this beer style can harmonize well with the nutty profile of Rigotte.

Witbier: Witbiers are light and refreshing Belgian-style wheat beers with citrusy and herbal flavors. The bright and zesty characteristics of Witbier can provide a pleasant contrast to the mild flavors of Rigotte.

Farmhouse Ale/Saison: The rustic and spicy character of Farmhouse Ales or Saisons can complement the earthy and nutty flavors of Rigotte, creating a harmonious pairing.

American Pale Ale: American Pale Ales feature a moderate hop bitterness and citrusy hop flavors. The hoppy notes can provide a pleasant contrast to the mild flavors of Rigotte.

Saint-André

Beer Pairing: 

Belgian Doubel, Bock, English Porter, Barrel-Aged Beer, Saison

Saint-André is a luxurious and creamy French cheese that originated in the Normandy region of France. Known for its rich flavor and smooth texture, Saint-André has become a beloved cheese around the world. Saint-André cheese traces its roots back to the 20th century. It was developed in 1928 by a French cheesemaker named André Besnier. André Besnier sought to create a cheese that combined the indulgent qualities of triple-crème cheese with a unique flavor profile. Thus, Saint-André was born.

Saint-André gained popularity over the years and became a sought-after cheese in France and beyond. The cheese was named after the town of Saint-André-de-l’Eure, near Evreux in Normandy. Normandy is renowned for its dairy production, and the region’s lush pastures and mild climate provide ideal conditions for raising dairy cows. This contributes to the exceptional quality of the milk used to make Saint-André.

The process of making Saint-André involves a combination of traditional cheesemaking techniques and careful maturation. It starts with high-quality cow’s milk that is heated and inoculated with lactic acid bacteria and rennet. The curds are then cut, gently stirred, and molded into small rounds.

Once molded, the cheese undergoes a maturation process that lasts for several weeks. During this time, the cheese is carefully monitored and flipped regularly to ensure even aging and the development of its signature creamy texture.

What sets Saint-André apart is the addition of extra cream during the cheesemaking process. This extra cream gives the cheese its exceptionally creamy and luscious consistency, making it a triple-crème cheese. The addition of cream also contributes to its rich, buttery flavor.

Also known as:Saint Bour, St. Andre, Saint André Mini
Made from:pasteurized cow's milk
Origin:France
Region:Coutances, Normandy
Age:30 days
Texture:creamy and dense
Rind:bloomy
Color:ivory
Flavor:buttery, salty, sour, tangy
Aroma:mild, rich
Vegetarian:No
Wine:Pinot Noir, Merlot, Chenin Blanc, Champagne, Beaujolais, Arneis

Beer Pairing Description: 

Saison: Saison, also known as farmhouse ale, is a versatile beer style that can have a range of flavors, from fruity and spicy to earthy and funky. Its dry and effervescent nature can help cleanse the palate between bites of the creamy cheese.

Bock: A malty and slightly sweet Bock beer can provide a smooth and caramel-like flavor that pairs well with the buttery richness of Saint-André.

Belgian Dubbel: Belgian Dubbel is a brown ale with a rich malt profile, dark fruit flavors, and a touch of sweetness. Its complexity and depth can match well with the creamy flavors of Saint-André.

English Porter: A robust and slightly roasty Porter can provide a nice contrast to the cheese, with its notes of chocolate, coffee, and caramel. The smooth and medium-bodied nature of the beer can harmonize with the creamy texture.

Barrel-Aged Beer: Consider a barrel-aged beer, such as a barrel-aged stout or barleywine, for a more indulgent pairing. The complexity and boozy characteristics of these beers can complement the decadence of Saint-André.

Tunworth

Beer Pairing: 

Bière de Garde:, English Pale Ale, American Amber Ale, Dry Cider, American Blonde Ale

Tunworth cheese is a soft, bloomy-rind cheese that originated in Hampshire, England. It is often compared to the famous French cheese, Camembert, due to its similar characteristics and production method.

Tunworth cheese was first produced in the early 21st century by Stacey Hedges and Charlotte Spruce, who founded the Hampshire Cheese Company in 2005. The cheese was named after the nearby village of Tunworth in Hampshire, where it was developed. Tunworth cheese is known for its rich, creamy, and earthy flavor with hints of mushroom and garlic. Its texture is soft and gooey near the rind, becoming denser and firmer towards the center.

The production of Tunworth cheese starts with high-quality, pasteurized cow’s milk sourced from local farms. The milk is gently heated and inoculated with a starter culture and rennet, which helps coagulate the milk. Once the curds have formed, they are cut and ladled into molds, allowing the whey to drain. The curds are then carefully hand-ladled into individual molds, creating the cheese’s characteristic round shape.

After molding, the cheese is left to drain further before being transferred to a temperature- and humidity-controlled maturing room. Here, the cheese undergoes a process known as blooming, where a specific strain of Penicillium candidum mold is sprayed onto its surface. This mold develops a thin, white bloomy rind, which gives Tunworth its distinctive appearance.

During the aging process, which typically lasts for about four to five weeks, Tunworth develops its complex flavors and creamy texture. The cheese is carefully monitored, flipped, and occasionally hand-washed to ensure optimal maturation and flavor development. Once fully ripened, Tunworth is ready to be enjoyed

Also known as:English Camembert
Made from:pasteurized cow's milk
Origin:England
Region:Hampshire
Age:four to five weeks
Texture:soft and gooey near the rind, denser and firmer towards the center.
Rind:Natural, bloomy rind
Color:cream
Flavor:rich and buttery with subtle hints of earthiness & mushroom
Aroma:milky, nutty, rich, sweet
Vegetarian:No
Wine:Champagne or sparkling wine, Chardonnay, Sauvignon Blanc, Pinot Noir, Sauternes

Beer Pairing Description: 

English Pale Ale: An English Pale Ale is a balanced and malt-focused beer with caramel notes and a moderate hop bitterness. Its smoothness and maltiness can provide a nice backdrop for the rich flavors of Tunworth.

Bière de Garde: Bière de Garde is a French farmhouse ale with a malty character and subtle earthy flavors. Its slightly sweet and toasty notes can enhance the creamy and nutty qualities of Tunworth.

American Amber Ale: American Amber Ale offers a balance of malt sweetness and hop bitterness with caramel and toasty flavors. Its medium body and moderate carbonation can complement the richness of Tunworth.

Dry Cider: While not a beer style, a dry cider can be an excellent alternative to beer when pairing with Tunworth. The crisp acidity and apple flavors of a dry cider can cut through the creamy texture and cleanse the palate.

American Blonde Ale: American Blonde Ale is a light and approachable beer with a clean malt profile and subtle hop bitterness. Its refreshing nature can provide a nice contrast to the creaminess of Tunworth.

Vacherin Mont d’Or AOP

Beer Pairing: 

Barleywine, Oak-Aged Strong Ale, Gueuze, Saison, Belgian Golden Strong Ale

Vacherin Mont d’Or is a renowned French cheese that is beloved for its luxurious and creamy texture. Originating from the Jura Mountains in eastern France, Vacherin Mont d’Or has a rich history that dates back several centuries. It is believed to have been first made in the 18th century by farmers in the region. The cheese is named after the Mont d’Or mountain range, which is situated in the Franche-Comté region near the Swiss border.

The production of Vacherin Mont d’Or is highly regulated and follows specific traditional methods. The cheese is crafted exclusively during the winter months, from August 15th to March 15th when the cows graze on hay. The cows’ diet plays a crucial role in shaping the cheese’s distinct flavor profile.

The process of making Vacherin Mont d’Or begins with raw cow’s milk, which is gently heated and mixed with a bacterial starter culture and rennet. The curd is then cut into small pieces, allowing the whey to separate. The curds are gathered and molded into round forms, and the cheese is left to age for a short period.

What makes Vacherin Mont d’Or truly unique is its packaging. The cheese is placed inside a circular spruce bark container, which imparts a distinct flavor and aroma. The container not only helps the cheese maintain its shape but also allows it to develop its characteristic woodsy and earthy flavors.

During the aging process, which lasts around three weeks, Vacherin Mont d’Or is carefully monitored and turned regularly. This helps achieve an even distribution of moisture and encourages the development of its creamy consistency. The cheese ripens from the outside in, resulting in a soft and runny texture near the center, while the outer layer retains a firmer consistency.

Also known as:Vacherin du Haut-Doubs, Vacherin, Mont d'Or
Made from:thermized pasteurized cow's milk
Origin:Switzerland
Region:Jura Mountains
Age:1 month
Texture:spreadable
Rind:washed
Color:pale-yellow
Flavor:mild, creamy
Aroma:rich
Vegetarian:Yes (vegetarian rennet from spruce bark)
Wine:Beaujolais, Gewürztraminer, Riesling, Pinot Gris, Pinot Noir

Beer Pairing Description: 

Barleywine: A rich and robust Barleywine can stand up to the intense flavors of Vacherin Mont d’Or. The beer’s maltiness, dark fruit notes, and higher alcohol content can complement the cheese’s creaminess.

Oak-Aged Strong Ale: If you have access to an oak-aged strong ale, it can be a fantastic pairing with Vacherin Mont d’Or. The beer’s woody and vanilla notes can add complexity and depth to the cheese.

Gueuze: For those who enjoy sour beers, a Gueuze can provide an interesting contrast to the creamy cheese. The beer’s tart and funky flavors can cut through the richness and provide a unique tasting experience.

Saison: A Saison, with its dry and peppery character, can provide a refreshing contrast to the buttery texture of the cheese. The beer’s effervescence can cleanse the palate and balance the richness.

Belgian Golden Strong Ale: The fruity esters, slight sweetness, and higher alcohol content of a Belgian Golden Strong Ale can match well with the complex flavors and creamy texture of Vacherin Mont d’Or.

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