The Alisios is a trade wind that blows through the Canary Island of Fuerteventura, and it’s a fitting name for this cheese, because enjoying it is a breeze. It’s made from the mixed milk of Canary Island cows and goats and coated in sweet pimentón, the pepper from which paprika is derived. What results is a highly, highly snackable cheese with toasted notes in the paste and a spicy-sweet pop from the outer coat. It’s fully and creamy from the cow’s milk and zingy and zippy from the goat’s. No wonder it took home the Super Gold at the 2016 World Cheese Awards. The Alisios will blow you over with flavor.
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Just the Facts
BourbonThink: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.
RoséWe love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.
Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.
TempranilloMedium-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.