Cheese & Wine Pairings from our November 20, 2021 Class

Posted on Tuesday, November 23, 2021 | By Nicole Easterday |

1. M. Chevalier, Cava, Spain

Cava is Spain’s response to Champagne and is produced in the same manner so some characteristics overlap. It has a similar mouthfeel, medium-bodied with pleasant big bubbles and a nice bit of acid on the finish that cuts through the creaminess of brie. Cava is a blend of 3 Spanish grapes -  Macabeau, a simple grape with floral notes and slightly bitter lemon and green almond finish, Xarello, aromatic with a rich floral nose and a sweet pear and melon taste, and Paralleda- a high acid grape blended in to add zesty citrus notes.

  • Delice De Bourgogne Cranberry - Super similar to Brillat Savarin,  this luscious sweetheart of a cheese really is like putting on silk underpants. A young and rindless cow's milk cheese with 75% butterfat and a coating of sweetened cranberries, this is much more reminiscent of cheesecake than cheese. It's practically made to be paired with bubbles and we love it with this cava. The best dessert I can imagine.
2. Bohigas, Xarello, Catalunya, Spain
This stunner is a  mineral-driven white wine with a similar mouth feel to Chablis from one of the oldest wine estates in Spain. Xarello is one of the main grapes used in Cava and Chardonnay is one of the main grapes in Champagne so the similarities come as no surprise. The grapes for this wine are hand-harvested, and never see oak barrels creating a clean, crisp wine with a citrusy nose and a balanced taste of green apple, sweet citrus, and minerals. It's perfect for light foods or creamy cheeses with a simple tasting profile.
  • Sappy Ewe by Nettle Meadow, Adirondacks, NY - Curds made from sheep and cow milks are coated with a genuine Adirondack maple reduction and then formed into a crotin shape. They're then aged to bloomy perfection before being patted with black edible pine ash for a dramatic finish. "This cheese is a true symphony of traditional Adirondack flavors and...won a Second Place Distinction at the 2017 U.S. Cheese Championships for mixed milk bloomy rinds." She's a beauty that pairs well with lots of different wines styles.
3. Wente, Nikki's Small Lot Pinot Noir Rosé, Arroyo Seco, CA
Wente is so lovable for its history and commitment to sustainability. They are the oldest continuously run family winery in the US and the current winemaker is 4th generation. In 2010 they were one of the first wineries to be certified CA Sustainable Vineyard and have since certified every aspect of the business. We love them for all these reasons BUT when it comes down to it the reason I continue to come back to their wines, they are SPECTACULAR! This Rose is a beautiful subtle pink color with a beautiful nose of strawberry, tropical fruits, and florals. The taste and mouthfeel are crisp and clean with a slightly acidic finish, lots of green apple and grapefruit. We paired it with two cheeses:
  • Camembert di Bufala with Pistachio by La Casera - Buffalo milk brings big, round, richness to this traditionally French-style cheese from Lombardy, Italy. After the cheese is aged to perfection with a delicate bloomy rind, it's cut in half horizontally and chopped pistachios are added for additional richness. This is seriously lavishness at its highest.
  • Camembert dell'Alta Langa - This cheese by Caseificio Alta Langa hails from the Alta Langa region of Southern Piedmont. Like its more common sister cheese La Tur, the camembert features a mix of goat, sheep & cow's milk. One thing I love about this cheesemaker is that they don't use commercial cultures at all but rather have been building and protecting their own in-house cultures for a flavor and style that is uniquely their own.
5. Julien Sunier, Gamay, Wild Soul, Beaujolais, France
Julian has made his way up in the wine world from a wild card winemaker of those in the know to a cult favorite and rightfully so! This is the only offering under $30 but is treated in the same delicate and meticulous manner and equally as lovable. This 100% organic is a classic Sunier Gamay- a nose of red raspberries, bright cherries,  and subtle florals with a taste of ripe summer fruits and mild tannins give a drinkable medium body wine. You can taste the attention to detail and place this wine is produced. 
  • Camembert dell'Alta Langa - This cheese by Caseificio Alta Langa hails from the Alta Langa region of Southern Piedmont. Like its more common sister cheese La Tur, the camembert features a mix of goat, sheep & cow's milk. One thing I love about this cheesemaker is that they don't use commercial cultures at all but rather have been building and protecting their own in-house cultures for a flavor and style that is uniquely their own.
  • Humboldt Fog by Cypress Grove - A gorgeous and wildly popular little California cheese, Humboldt Fog boasts a lovely line of ash down the middle, morbier-style. That's where the resemblance to morbier ends as this cheese is a bloomy-rinded goat's milk typically showcasing floral notes and a fresh citrus finish. The more mature version we sampled in class will had a thicker, meltier creamline than younger cheeses as well as a more intense, even funkier flavor. The funkiness of the cheese worked exceedingly well with the funky wine.
6. Comm. G.B. Burlotto, Pelaverga, Verduno, Italy 

 This wine comes from one of the smallest DOC regions of Italy with only 10 winemakers and about 45 acres of vines dedicated to the rare Pelaverga grape. Giovan Battista Burlotto, the Commander to friends and Family, started making wine and bottling (at this time wine was usually in Casks) in the mid 1800’s. When he died in 1927 the winery all but disappeared. Today the estate is run by the Commander’s great-great grandson Fabio. He has done a phenomenal job of both revitalizing this estate and establishing a name for himself as one of the leading winemakers utilizing traditional processes and grapes. This wine has the color of dark cherries (opposed to the rust color of most wines from the surrounding areas), a red berry nose with a peppery finish, and fruit driven taste with a subtle earthy finish. It is naturally produced and a wonderful food wine and perfect for the fall, still light in body but offers some complexity.

  • Champignon Cambozola - This might have been my favorite pairing of the day! This German creation is a fun take on Camembert and Gorgonzola where the blue veining inside the cheese complements the triple crème lusciousness of what otherwise appears to be a Camembert. Slightly salty and rich with a buttery, spreadable consistency, this is an excellent starter blue for those who may not yet be ready for the big, bold blues.

Brie & Camembert Making Class with FARMcurious