Pronounced 'ga-ROCH-ah,' this moist and cakey Catalonian import is fast becoming Spain's most famous goat. Crafted in the foothills of the Pyrenees, expect more than a bit of similarity to French sheep cheeses like Ossau Iraty. They share a semi-firm texture and sweetness but Garrotxa offers a white pepper piquancy and looks like a river-stone. A velvety grey mold coating lends a woodsy aroma, but is not so ideal for eating. Several weeks in Murray's caves ensures that delicately cakey texture won't harden up. Pair with Cava: the clean, lactic qualities strike harmony with Spain's sparkling white.
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.
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.
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.