Quattro Portoni Caciocavallo Di Bufala
Caciocavallo is a stretched-curd cheese, so its springy texture is something you simply knead to have. Typically it’s made from sheep’s or cow’s milk, but this buffalo version adds a thick, creamy essence that creates a fullness of body to complement the freshness of flavor.
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Cider
Brie 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.American Cider: often, but not always on the sweeter side.
Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.Lagers and Kolsch
Lager, Dunkel, Schwarz, Pilsner, Kolsch AleLagers 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.Pinot Grigio
A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.