Sprout Creek Farm Toussaint
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A Hudson Valley interpretation of classic European Alpine cheese, Toussaint tastes like a medley of springtime grasses. The fresh Dutchess County pastures shine through here, with notes of peppery herbs, wild flowers, and young grass. There’s a soft touch of salt up front, which leads the slightly crumbly paste to open up with pastoral flavor. Sliced thin and melted, it makes a great topping for pasta or filling for grilled cheese.
Just the Facts
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.
MerlotA 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.
Porters and StoutsPorter, Stout, Imperial Stout
Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
Pair with: A mild, creamy blue like Cambozola Black.