On: April 29, 2015
This very unique sheep’s milk cheese has hints of burnt cocoa and a nice, buttery texture that pairs very well with a white wine such as M. Chapoutier Belleruche Côtes-du-Rhône Blanc.
Brie de Meaux
Made just 30 miles east of Paris in the region of Ile-de-France, the history of this cheese can be traced back to Emperor Charlemagne who in 774 extolled the virtues of Brie in his chronicles! Simply allow it to warm to room temperature and enjoy with a glass of red wine and a DLM Artisan French Baguette!
Made from unpasteurized sheep’s milk so it’s complex, intense, and beefy; we like it crumbled over steak or salads or served with pears and a glass of Sauternes.
Comté St. Antoine Gruyère
From the Jura region of the French Alps, this Gruyère-style cheese is arguably the most famous Comté. Made of raw cow’s milk, Comté Saint-Antoine is a specialty in the truest sense of the word. With its firm and supple texture, this cheese melts in your mouth, leaving you with flavors that range from dense and smoky to sweet and fruity. Enjoy with slices of Granny Smith apples or in your next fondue.
Vacherin Fribourgeois AOC
Available for only a limited time, this cheese is made from cow’s milk sourced in the Alpine meadows of Switzerland by Bruno Gachet. Along with his wife and three children, he spends the summer with the cows in an area only accessible by foot. Delicate with aromatics of a spring meadow, this cheese is perfect on a cheese plate served with tree fruit or on a grilled sandwich.