Murray's Irish Cheddar
Cow’s milk picks up a sunny pigment from the lush pastures growing in southeast Ireland’s temperate climes, known as the “Garden of Ireland.” Buttery and grassy, with sweet and fruity flavors, and kept moist with an ever-so-Irish green wax. Slice it for sandwiches, melt it on noodles, or munch it with pickles. The perfect creamy pal for a mug of stout or Irish Whiskey. Like finding the pot of gold at the end of the rainbow, but better (because it’s cheese)!
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Just the Facts
BourbonThink: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.
ChardonnayThis wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.
Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne
New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.
Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
MalbecThis rustic wine is inky and dark, full-bodied with plenty of tannins. Fruity flavors of plums and berries are contrasted by spice and leather.
Pair with: Equally toothsome cheeses like Boerenkaas Gouda.
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.