The Lady taught a cheese training class in Portland recently and part of that training was pairing cheeses with food items.
Pairings are definitely subjective: if it tastes good together to you; then it’s a good pairing. Here are some our suggestions:
1. Formager d’Affinois with Harvest Song Apricot Preserves.
Wine: Champagne or Sparkling Wine.
Beer: Biere de Garde
2. Drunken Goat and Marcona Almonds
Wine: Merlot.
Beer: Pale Ale
3. Parrano and Dalmatian Fig Spread
Wine: Blended Red Wine.
Beer: Witbier.
4. Mon Sire Raclette with Cornichons
Wine: Chardonnay.
Beer: Gueuze.
5. Maple Leaf Monterey Jack with Quince Paste
Wine: Riesling.
Beer: Amber Lager.
6. Sartori Sarvecchio Parmesan with Pinot Grigio Salami
Wine: Cabernet Sauvignon.
Beer: ESB.
7. MiFroma Cave-Aged Gruyere with Fig Almond Cake
Wine: Medium Red or Dry White.
Beer: Bock.
8. Maple Leaf Pepper Jack on a 34 Degree Natural Crispbread
Wine: Moscato.
Beer: Pale Ale.
9. Rogue Creamery Smokey Blue with Oregon Growers Honeycomb.
Wine: Tawney Port.
Beer: Pilsner.
Bon Appetit!!!
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