Roomano Extra Aged Gouda
Roomano is similar to an aged Gouda, but is technically from the cheese family 'Proosdy'. These have lower butterfat than the required 48% for Gouda (this one has 45%) and their edges are noticeably sharper. This cheese defines the term 'flavor-dense.' Made of pasteurized cow's milk and aged up to 4 years, Roomano has an intense flavor of sweet-salty butterscotch. The granite paste is peppered with white flecks - calcium lactate crystals that form during extended aging - lending an assertive crunch. You'll need a heavy knife (and perhaps some protective goggles) to breach this rewarding fortress of cheese, and a nice brown ale to wash it down.
Unless noted otherwise, Murray's cheeses sold by the lb. ship in multiple 0.5 lb increments. To request a whole wheel, or an intact portion of at least 2 lb, please contact the Murray’s team at firstname.lastname@example.org at least 72 hours prior to the date of shipment.
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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.
Cabernet SauvignonFull-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.
Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.
New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.
RieslingThis food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.
Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).
Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.
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Diamonds are a Cheese’s Best Friend
Have you ever seen a piece of Parm, waiting in your local cheese shop, like a sparkling diamond? Wait, is it actually sparkling? You’re probably wondering what those little crystals, sprinkled over the paste of your cheese are. Or maybe you’ve bitten into a super aged cheddar, only to have a bit of crispy crunch …