Quicke's Goat Cheddar
Quicke's has specialized in cheddar for generations, but when they introduced goat's milk into the equation, it changed the game. Though Quicke's farm is the home to plenty of cows, but not a goat in sight, they were able to source rich goat's milk from a nearby farmer. Just like their other cheddar, the goat's milk was treated with equal love - cut, pressed, and drained by hand. Bound in cloth, the cheese matures to perfection after six months. During that time, it develops toasted almond and whipped butter, while still maintaining a sweetness that is the quintessential goat flavor. The sweet and nutty notes of this unusual cheddar make it pear cider's peculiar friend.
Just the Facts
Pinot NoirLighter bodied and delicate. Old World style generally offers more funk, New World more fruit.
Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.
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.
Sauvignon BlancTypically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).
Producer Spotlight: Quicke’s Farm
Tom Chatfield grew up on seventy acres in southwest England, the son of a first-generation sheep farmer who drove trucks at night to fund his pasture. Tom loved the land, but he did his best to avoid, as he puts it, “learning to drive tractors and pull lambs out of sheep.” His father grew up …