Fontina Val D'Aosta
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This is the real Fontina, made from the raw milk of cows grazing in 6,500 foot high Alpine pastures. This semi-firm, cooked and pressed cheese is washed weekly in our caves to develop its signature funk and keep the paste plump. The uniquely rich and nutty flavor is reminiscent of truffles, with a subtle fruity, grassy aroma and supple texture. A central ingredient in Piedmont's famed fondutta, similar to Swiss fondue, blended to orgiastic rapture with cream, eggs, and shaved white truffle. Regional wisdom recommends you grab a glass of Barbaresco or other Nebbiolo-based wine. Try it with a big Chardonnay, or a bold Piemonte red.
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Just the Facts
CiderBrie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.
English style: drier, more like a beer, with nice acidity.
Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.
Basque/Normandy : barnyardy and funky, but still with a little sweetness.
Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.
Lagers and KolschLager, Dunkel, Schwarz, Pilsner, Kolsch Ale
Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.
Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.
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.
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
Macking with Murray’s: Murray’s Classic Mac & Cheese Recipe
In our search for the elixir of life—AKA the perfect mac and cheese—we’ve tasted many-a recipe, and to paraphrase those Brooklyn bards, the Beastie Boys, we’ve been “working harder than ever, and you can call it macking.” At long last, our cheese alchemy has led us to THE ONE: a recipe we can’t keep secret, …