Consider Bardwell Farm Dorset
On its web site, Consider Bardwell Farm of West Pawlet, VT describes their raw cow's milk cheese Dorset as being made in the style of Taleggio. It is much better than that, considerably earthier and more complex, albeit firmer, thanks to three months' aging. Dorset has an orange basket-weave rind, smooth and tight, with bright yellow grass-fed Jersey cow interior. Expect a taste somewhere between Pont l'Eveque and ribbons of fat-framed, acorn-fed, Spanish jamon. Toothsome, hearty and perfect with porter.
Just the Facts
MerlotA smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.
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.
RieslingThis food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.
Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).
Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.