An ancient raw sheep milk cheese from Navarra in the Basque territory near the border of France. Pressed, aged paste develops a fuler, more gamy flavor than the bordering Manchego, which it is often (mistakenly) likened to. Buff tan to butter yellow in color, the hard paste develops into a slightly grainy consistency. Herbaceous and grassy notes underscore a lightly gamy, buttery flavor, with unmistakable sheepiness in the mix. The more it ages, the more that tanginess takes on the taste of sweet, floral flavors. A hint of spiciness is the ideal - it balances out well with a refreshing glass of Sauvignon Blanc.
Just the Facts
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
Wheat BeersWheat Beer, Weisse, Hefeweizen, Wit
Cider and Cheese, Please!
You’ve known since childhood that “an Apple a day keeps the doctor away…” but now that you’re all grown up, you may have also discovered that when pressed for juice and allowed to ferment and age, apples can become just what the doctor ordered! We’re talking, of course, about cider, that underappreciated cousin of beer …