Valencay 8 oz
Behold: The Pyramid of Cheese. This Loire Valley pasteurized goat cheese takes its shape from Napoleon who demanded that the pointed tops be removed after his military failings in Egypt. We cave age this one, meaning we grow the rind to ensure a thin, cohesive skin that's never bitter or soapy, and dense paste that's lightly piquant, with the minerally notes of our Cave 3. Great with dry sparklers. As seen in the New York Times.
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Just the Facts
Chenin Blanc
Crisp 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!
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.
Sparkling Wine
Champagne, Cava, Prosecco, anything with bubbles!Pair with: The effervescence of Sparkling Wines makes for a great pairing with richer, fattier cheeses that coat the mouth: think La Tur and Brunet, or a triple creme like Brillat Savarin or Delice de Bourgogne.
Since the inception of the Caves at Murray’s Cheese, our expert Cavemasters have aged and produced the best cheeses in our very own center for affinage in NYC. Our Cavemaster Reserve selection is a line of premium, unique cheeses that come straight from one of our four caves. Our Bloomy Rind Cave is home to soft, young Cavemaster Reserve cheeses like our Hudson Flower and Lait Bloomer.
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