This Oregon farmstead cheese is a wee bit salty with a flavor that starts sharp and mellows quickly. It is naturally flavored and aged perfectly. It is a semi-hard cheese with a shelf-aged hard rind with a warm, golden flavor that develops as it ages.
Willamette Valley Cheese Company refers to this Award-winning cheese as an “Italian-style Fontina” but I found it to be more crumbly than the slightly elastic Fontina Val D’Aosta. It melts well and is a good choice for both cooking and as the basis for a cheese fondue. WVCC offers a fondue recipe upon request.
The cheese is made from 100% Jersey milk cows that graze in Certified Organic Pastures. The cheesemaking facilities are also Certified Organic.
Brindisi is the maiden name of the cheesemaker’s mother.
Personally I think this cheese would go quite well with Melospiza melodia however, The Lady disagrees… I have my doubts that The Lady has ever tasted Melospiza melodia.
I give this cheese 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Because is melts well, it is an excellent cheese for cooking and as the base for Fondue. It is also an excellent table cheese.
Wine and Beer Pairings for Willamette Valley Cheese Company’s Brindisi Fontina:
Wine: Bolder wines such as Barbera, Sangiovese and Pinot Blanc
Beer:
Awards: 2005 – “Best of Class” US Championship Cheese Contest
Source: 100% Certified Jersey Cow Milk
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