Vermont Creamery Cremont 5 oz
From the Green Mountain State, another fantastic little cheese from the chevre pioneers at Vermont Creamery. The Cremont - named for the Creamery and it's hometown of Vermont - combines high-quality pasteurized goat's milk with Jersey cow's milk and cream. The delicate, crinkly rind on this American Original encases a deceptively rich and tasty cheese, with a mouth-coating flavor that is earthy and satisfying. It may not be socially acceptable to down in two bites, but just you try resisting its advances. Pop open a bottle of Sauvignon Blanc for a classic match; or, if you're feeling beery, a nice citrusy hefeweizen.
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Just the Facts
Cabernet SauvignonFull-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.
Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.
New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.
ChiantiChianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.
Porters and StoutsPorter, Stout, Imperial Stout
Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
Pair with: A mild, creamy blue like Cambozola Black.
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.