An ashed goat milk cheese, a tomme, and a unique, American-style Alpine. By orthodox thinking, the first cheese pairs with a lighter bodied white (perhaps Sauvignon Blanc), the second with a sturdy white (Chardonnay), and the last with a robust red. These traditional pairings are delicious and we encourage you to try them, but we also encourage you to experiment! After running dozens of virtual wine and cheese tastings over the last several years, we’ve found that Sandy Creek, Appalachian, and Calderwood are real chameleons, and can pair beautifully with a broad range of whites, reds, and roses. Don’t let the thought of the “Perfect Pairing” be the enemy of something really good!
Sandy Creek - a striking, dense goat’s milk drum from North Carolina, with delicate horizontal ashed lines running through the midsection. Orthodox pairing: crisp whites. Also worth trying: Pinot Noir, Gamay, and Cabernet Franc.
Appalachian - a cow’s milk Tomme from the western corner of Virginia, a pliant but buttery texture leads to nutty, fruity, and minerally flavors. Stellar with unoaked Chardonnay, but also excellent with oxidized wines and a wide range of reds.
Calderwood - the fruit of a long collaboration with Jasper Hill, this cheese is redolent of pea shoots, peanuts, and earth. A real chameleon with enough heft to pair with Merlot, but delicate enough to pair beautifully with a wide range of whites, rose, and oxidized wines.
Includes about 1.5 lbs of cheese and serves 10 people.
Please note that if any product(s) are out of stock we will substitute with something similar and equally delicious!