Roth Kase Monroe
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Monroe is an eminently approachable washed rind cheese. It has a meaty, pudgy, toothsome texture, a bready sweetness, and just the slightest bit of vegetal funk. Washed rinds are sometimes overlooked as a go-to snacking cheese, but Monroe proves that belief categorically wrong. A slice of fresh baguette is all you need to get to most of the wheel, but it also melts beautifully over a turkey sandwich.
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Just the Facts
Chenin BlancCrisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.
Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!
CiderBrie 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 KolschLager, Dunkel, Schwarz, Pilsner, Kolsch Ale
Lagers 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.