Alta Langa Brunet
Brunet is a regular birthday party. Cakey at its core with an ice cream-smooth creamline and a rind that‘s just icing on the cake. Caseificio dell'Alta Langa — a cheesemaking company names after an ancient breed of goat—crafts each round from pasteurized goat’s milk in Piedmont, Italy. We receive each round in a squat cupcake wrapper and immediately transfer to our cool, humid subterranean caves. After weeks underground, Brunet emerges as a delicate gift to cheeselovers. When you break past its paper thin rind, Brunet's paste retains a goaty tang while our aging caves impart complex flavors of sweet straw and seeded bread loaves. Add some Prosecco or Moscato d’Asti to have your cheese, and eat it, too.
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Just the Facts
Farmhouse Ales & SoursFarmhouse, 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 GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
Sparkling WineChampagne, Cava, Prosecco, anything with bubbles!
Pair with: The effervescence of Sparkling Wines makes for a great pairing with richer, fattier cheeses that coat the mouth: think La Tur and Brunet, or a triple creme like Brillat Savarin or Delice de Bourgogne.