Weinkase Lagrein

$22.99/Lb


Don't let the name fool you. Though it translates from German into ''wine cheese'', this unusual tomme is actually from the northern Alto-Adige region of Italy. Local Lagrein wine with added herbs and garlic and pepper are used to soak the cheese for 5 days. This flavor penetrates the pasteurized cow's milk and the result 6 weeks later is an irregular, finely holed cheese with a creamy smooth paste that is reminiscent of the French Gaperon. If you can track down a wine with the same name; then you're in pairing business.


Just the Facts

Country
Italy
Region
Trentino-Alto Adige
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
2-4 months

Pour a glass of...
  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.

  • Farmhouse Ales & Sours

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.

    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.



  • Pinot Noir

    Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

    Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.

    Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.

    New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.

    Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.



  • Tempranillo

    Medium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.

    Pair with: Sheep’s milk cheese like Malvarosa or Pyrenees Brebis, flavored cheese (truffles, herbs, or spices), and younger leaf-wrapped cheeses with some funk.