Cow’s milk, sheep’s milk, goat’s milk, buffalo milk—they’ve all come together in this complex, deeply satisfying Gouda-style wheel. Not many cheeses can claim to be the product of the four main milks. What would such a combo taste like? Brown butter and honey, it turns out, with a rich hit of umami that brings out notes of a balanced, syrupy balsamic glaze. Novelty this is not. Fourmage is a true powerhouse cheese, capable of wowing connoisseurs and casual cheesers alike.
Just the Facts
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.
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.
VodkaPairing vodka and cheese may seem counterintuitive, but the truth is that this clean spirit appreciates nuanced cheeses that help bring out the subtleties of its flavor.