Roncal
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
Merlot
A 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.Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.
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.
Wheat Beers
Wheat Beer, Weisse, Hefeweizen, WitPair with: Bright, tangy goat’s milk cheeses like Westfield Capri and buttery bloomy rinds like Nettle Meadow Kunik.
Featured Content...
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 …