Fox Barrel Food feed

Bavarian Cheese Lodge Pairings

Scott Tuffield — Fri, 24 Jun 2011 17:26:20 -0400

In April, 2011, we took part in a cheese pairing event at Bavarian Cheese Lodge in Lisle, IL. We were fortunate enough to include our Limited Release, Desert Noir and Artisanal Ciders, and are pleased to share the pairings with you. Below please find a description of each cider and cheese:

Crispin Desert Noir (ABV 6.7%): Inspired by the Roadhouse movie "From Dusk Till Dawn" Crispin Desert Noir is the wilder side of cider. A very Limited Release draught oak barrel aged cider. Desert Noir blends apple-wine aged in Tennessee Whiskey Barrels with apple-wine aged in red wine oak barrels. It is then back-sweetened with Agave Nectar and a touch of Prickly Pear Nectar.

Cheese Pairing: Belletoile Triple Cream Brie (Fromagerie Henri Hutin, Dieue-Sur-Meuse, France), A triple-cream, bloomy rind cheese made by the celebrated French fromagerie Henri Hutin, maker of fine cheeses in the Lorraine region of France since 1922. Both rich and mellow in flavor, Belletoile Triple Cream is a soft, supple, white-rind cheese that is creamy, buttery and lucious. Pairs superbly with the mild flavors of crusty breads & nuts, but also fares well with bold flavored wines, ciders, & summer fruits.

Honey Crisp (ABV 6.5%): Crispin Honey Crisp Artisnal Reserve is a small batch, hand crafted, super-premium hard cider smoothed with organic honey for a rich, creamy, full-bodied crisp taste. Made with a unique filtration process that leaves residual natural apple wine sediment in the bottle. Give it a "bottoms up" swirl to disburse the apple sediment throughout the bottle. Honey Crisp is unfiltered and uses racked apple wine and no added sugar, colorants or sorbate or benzoate preservatives, and is best served cold for smooth, yet crisp refreshment.

Cheese Pairing: Saxony Alpine (Saxon Homestead Creamery, Cleveland, Wisconsin), A sophisticated cheese with a nutty flavor and a supple-body, as comfortable in the kitchen as it is on the table. Made from whole raw cow's milk with a light, dry, washed rind. Ripened 90-150 days. Designed to pair with beverages as well, with the best pairings found in fruity white wine, sweet desert wines, sweet ciders, or a variety of Belgian Trappist Ales.

The Saint (ABV 6.9%): Prepare to be converted. The Saint is a uniquely debonair & elegant cider, a cider to convert skeptics. Naturally fermented with Belgian Trappist beer yeast and a premium blend of fresh pressed apple-juice. The Saint boasts a sweet floral bouquet that develops a yeasty, herbal complexity. The Saint is uncorrupted by added malt, alcohol, added sugars, colorants, or preservatives. This unique cold-filtered cider is smoothed with pure organic maple syrup for a silky, sustained mouth-feel that develops complexity on the palate. Its highly elevated drinkability is never sacrificed to overbearing complexity.

Cheese Pairing: Prairie Breeze (Musser Family, Milton Creamery, Milton, Iowa), An all-natural hybrid alpine cheddar cheese made exclusively with milk from small Amish farms. This unique award-winning twist on traditional cheddar is made in small batches by a small creamery run by Rufus, Jane, & Galen Musser. All of the creamery's cheeses are made entirely with milk from hand-milked Amish dairy cows. Aged for 9-12 months, this is a dry, crumbly well-aged cheddar-type cheese, sweeter than the average, with pleasantly bold tang. Nutty and dry, this flavorful cheese pairs superbly with bold ciders, fruity beers, and orchard fruits.

Lansdowne (ABV 6.9%): A full bodied, confident & imposing extra stout cider. Fermented from a premium blend of fresh pressed apple-juice, using Irish stout ale yeast. It produces a slight hint of butterscotch, balanced by a subtle fruitiness and slightly dry crisp finish, with a uniquely full & buttery mouth-feel. Smoothed with a pure organic molasses and a kiss of organic honey for a complex, bold, heady flavor. Lansdowne is unfiltered and uses racked apple wine and no added sugar, colorants or sorbate or benzoate preservatives, and is best served cold for smooth, yet crisp refreshment.

Cheese Pairing: Black River Blue (North Hendren Creamery, Willard, Wisconsin), Made with a nonprofit co-op which has been making small batch artisanal cheeses since 1923. The creamery produces only blue vein cheeses, including this classic Blue. Made with fresh, raw, hormone-free milk. This blue is full of piquant, full, earthy flavor. Firm and crumbly, yet creamy with blue veins and pockets throughout. This cheese pairs well with big, bold, flavorful foods and beverages, especially those exhibiting a sweet, nutty quality, much like Lansdowne Cider.

Diana Pittet

Scott Tuffield — Fri, 24 Jun 2011 17:30:17 -0400

Title & Company: Cheesemonger at Sickles Market, New Jersey

Company Site: http://www.sicklesmarket.com/

Diana's Blog: http://www.cheddarbound.blogspot.com/

Bio:
Diana Pittet is a cheesemonger at Sickles Market in New Jersey. While making traditional Cheddar in the southwest of England at springtime, the apple trees were in rosy bloom. This experience forever joined cheese and cider in her mind.

Philosophy:
What guides me as a cheesemonger is the commitment to giving my customers what they want for a particular event-whether it be a solo lunch or a cocktail party for fifty people-and to encouraging them to sample something new, especially an artisanal cheese (as opposed to a mass-produced one).Tasting a cheese made by hand can awaken a whole new world of gustatory pleasures, and it can provide a connection to our anonymous food producers. Even though I primarily subscribe to a local, seasonal diet and I am very supportive of American artisanal cheeses (and ciders!) for this reason, I don't limit myself to domestic choices. In this way I am more of a follower of Carlo Petrini, founder of the Slow Food Movement, who aims to preserve the best foods in the world, not just the local ones. This is not simply an issue of taste. Just as I don't want to see artistic treasures lost to the ravages of war, I don't want historic cheeses to be lost to mass production. They are just as much cultural artifacts of our shared humanity as monumental sculptures carved into sandstone cliffs.

Original
Its zippy tingle on the tongue is an excellent foil for a rich and creamy bloomy-rind cheese, such as Mt. Townsend's Seastack, from Washington State. The subtle saltiness of the cheese brings out the sweetness of the cider and emphasizes its pronounced apple taste.

Brut
Whereas opposites attract for the Original, the Brut succeeds with cheeses that have a comparable flavor profile, such a tart fresh goat cheese, like the one from the Vermont Butter & Cheese Company. The cider highlights the refreshing lemon-y taste of this versatile and spreadable cheese.

Honey Crisp
This cider has a rounded flavor that seems just right for a strong cheese hailing from jagged mountains. Der Alpen Kase, from Goot Essa in Pennsylvania, isn't made in the mountains, but its robust, nutty taste mimics ones that are. If you want the real McCoy, go for the strongest of Swiss cheeses, Tete de Moine, and enjoy how the honey notes of the cider play off the meatiness of the cheese.

The Saint
A deliciously complex cider, with a big flavor and small, tight bubbles, the Saint comes closest to the farmhouse ciders of the West Country of England. No cheese represents this area of Britain more than Cheddar, so pick one like the grassy Quicke's Traditional from Devon.

Since the Saint has the mouth feel of a beer and it's fermented with Belgian Trappist beer yeasts, you could go in a totally different direction and try a washed-rind cheese, the traditional match for Belgian ales. More milky than funky, Nicasio Square, from California, is an elegant match for this elegant cider.

Landsdowne
Just as with the Saint, you can go in two different directions with Landsdowne--a full-on aged goat cheese, such as Vermont Butter and Cheese's Coupole, which is toned down by the cider's astringency, or a creamy blue, such as Stichelton from England, which is a salty foil to the sweet molasses flavor of the cider.

Victoria Potts

Scott Tuffield — Fri, 24 Jun 2011 17:33:43 -0400

Company: Grass Roots Gourmet - owner

http://www.midtownglobalmarket.org/?q=shopping/groceries/6758

Fromager philosophy:

The cheese does not stand alone - it likes company. And the best company is the home town crowd. Whether you're in Paris or Peoria (or the TC), artisan cheese is happiest with other local product raised in the same soil and climate.

Favorite everyday cheese: Donnay Chever (Kimball, MN): sets the bar for fresh flavor and silky texture. Perfect for schmeering on a bagel, blobbing on a pizza, slicing on a salad, drizzling with honey or preserves for dessert.

Most decadent cheese: Bent River (Mankato, MN): aromatic, gooey and ... just naughty. I get a big kick watching customers pick up this cheese, take a whiff, get this really goofy look on their face, and then this really sheepish look when I ask "Can I help you?"

Best holiday cheese: Northern Lights Blue (St. Paul, MN): I've had customers who "hate" blues go cross eyed over this one. Beautiful balance of earthy and fresh cream flavors, plays very well with other celebration foods year round: spiced nuts at Christmas, spring onions, July 4th burgers, autumn apples & pears.

Greatest cheese of all time: Breakfast Cheese (Petaluma, CA). A rind-washed cow milk cheese, craggy and inedible on the outside, slurpy and downright barny at the core. My mom used to pick it up at a funky dairy farm on the way to our funky family vacations. We all have our madeleine - Breakfast Cheese is mine.

Vicki's Cheese Pairings With Crispin Cider

Light: strikes me as tart but delicate. My favorite pairings with Lite are:

• Chevre (Donnay Dairy, Kimbal, MN) topped with a dab of Ginger-Pear preserves (Lucille's Kitchen Garden, St Paul, MN): the cheese and cider have a nice interplay of fresh and tangy flavors, the preserves add a little spice and fruit to keep the whole thing from puckering your tongue

• Prairie Breeze (Milton Creamery, Milton, IA): technically a cheddar, but really just a classic Heartland farmstead table cheese - direct but well-behaved pasture flavor, works beautifully with the refreshing qualities of the cider. Produced by an Amish co-op, the cheese maker just turned 18 (we're very proud of him).

• Cranberry Summer Sausage (Prairie Pride, Mankato, MN): LOTS of cranberries in the sausage, make a nice sweet-tart complement to the cider - not to mention the classic affinity between pork and apples (the pork seems to accentuate the apple in the cider).

• Smoked Almonds (Barsy's Almonds, Minneapolis, MN): Barsy's take care to retain the basic flavor of the nut in their roasting, so the smoke flavor kicks in as a nice finish - the first and most important taste you get is the affinity between almonds and apples. Again, this is a case where the complement (the almond) brings out the apple flavor in the cider.

Brut: strikes me as dry but not tart, mild-to-medium apple flavor. My favorite pairings with Brut are:

• Mellage (Carr Valley Cheese, La Valle, WI): a fairly miraculous cheese that combines cow, goat and sheep milk. Under the right conditions, you can taste the distinct flavor of all three milks - Crispin Brut is one of those conditions: the apple flavor is strong enough to enhance all three milks individually, not so strong that it competes with any.

• Apple Smoked Cheddar (Carr Valley Cheese, La Valle, WI): a medium white cheddar very lightly smoked with fruit wood, then hand rubbed with a deeply flavored smoked paprika. The balance of smoked flavors in the cheese is special on its own, but the Brut marries the two at a crazy-good level.

• La Rossa Proscuitto (La Quercia, Norwalk, IA): buttery, acorn-y, a little more porky, a little less salty than most imported proscuittos. Brut seems to me the perfect complement: I taste apple in the cider like I taste pork in the proscuitto and the two flavors really talk. Also, the cider's just dry enough cut the buttery quality of the meat, which is lovely but can get a bit gunky with richer bevvies.

• Dried Apple Chips (Ames Farm, Watertown, MN): these chips have clear apple flavor like Brut, crisp texture like potato chips - this pairing is all about exploring how mouth feel affects you experience of aplle flavor. May thru Oct, spread your apple chips with Granite Ridge (slightly aged goat cheese, seasonal specialty at Donnay Dairy, Kimball, MN) - THE best.

Original: strikes me as very apple-y, a little musky like wind falls. My favorite pairings with Original Crispin are:

• Marieke Fenugreek Gouda (Holland's Farm, Thorp, WI): buttery, nutty flavors of classic Dutch-style Gouda with a mind-blowing maple-y/butterscotch-y finish; works magic with the slightly musky flavor of the cider

• Dante (Wisconsin Sheep Dairy Co-op, Strum, WI): classic medium sharp and salty bite of an aged cheese with the slightly earthy (mushroomy) flavors of sheep milk - exceptional counterpoint to a fruity-earthy cider.

• Smoked Trout - plain or maple (Star Prairie Trout Farm, Star Prairie, WI): When I order trout from Star Prairie, that fish is still swimming. The fish is just fresh but trouty enough, Crispin's Original is just fresh and fruity enough - this is a particularly special local pairing.

• Hazelnuts (good luck finding them): we don't produce a lot of hazelnuts in this part of the country, but what we produce is stellar. If you can find them, lightly toasted hazelnuts would be THE perfect complement to Crispin Original and anything - trotters, head cheese, Kraft singles, I don't care. Local hazel nuts and local cider rock like oysters and champagne can only dream of.

Honey Crisp (man! this stuff is good!): strikes me as rich, mildly spicey, but there's still a very fresh, unprocessed flavor of apple. My favorite pairings with Honey Crisp are:

• Bent River (Alemar Cheese, Mankato, MN) topped with Cranberry-White Balsamic Chutney (Lucille's Kitchen, St. Paul, MN): a downright naughty cheese (gooey, full-flavored), paired with spicey-fruity pickle, paired with fragrant warm cider - all grown together in the same soil and climate. We're talking serious affinity.

• Northern Lights (Joe Sherman, St. Paul): great balance of earthy (think mushrooms) and mineral (think salty) and fresh, grassy milk. Blues and dessert wine are a classic European pairing: rich and funky. For my money, Northern Lights and Honey Crisp are the new classic from the Heartland: rich and fresh.

• Bison Summer Sausage (Big Woods Bison, Nerstrand, MN): bison and honey have two things in common that few other foods share: they're equally rich but clean in flavor. Bison sausage and Honey Crisp Cider are a match ordained in heaven. If you want to take it up to the next level, toss in:

• Pickled Beets (Angelica's Garden, Elmwood, WI) - organic, pricey, and worth every penny. Exquisitely compatible with Honey Crisp - clean, spicey, clean.

Becca Dilley

Scott Tuffield — Mon, 27 Jun 2011 09:38:10 -0400

Becca Dilley is a Minneapolis-based photographer who shoots weddings, food, and products. A native Wisconsinite, she's also the photographer and co-author of The Master Cheesemakers of Wisconsin.

Crispin Light - The challenge with Crispin Light is to play with the flavor without overpowering it, and also to build off of the light texture.

Pairing - Crave Brothers mascarpone. Made on a farmstead creamery in Wisconsin, this mascarpone is sweet, delicate in texture, and incredibly fresh. It's light on its feet in a way that matches Crispin Light's delicate taste.

Crispin Original - Apple flavor is more pronounced in this Crispin varietal.

Pairing - Bucheron from the Montechevre creamery in Wisconsin. The burcheron has a creamy and slightly funky umami flavor. It pairs with the sweeter notes of the original without enhancing the sweetness or making the cider too cloying.

Crispin Brut - This is a drier varietal.

Pairing - Emmentaler-style Swiss cheese from Edelweiss Creamery in Wisconsin. The Emmenthaler has some dry and sour notes that complement those elements of the brut.

Crispin Honey Crisp - This is a stronger flavor than the other varietals, more robust and layered.

Pairing - Billy Goat Blue from Carr Valley Cheese Company in Wisconsin. This blue has a lot of the creaminess of a chevre, and none of the real ammonia flavors of some blue cheeses - the blue cheese umami is a great counterpoint to the sweet cider without overpowering it.

Greg Long

Scott Tuffield — Mon, 27 Jun 2011 09:46:28 -0400

Greg Long

Fromagination - beer and domestic cheese buyer

http://www.fromagination.com

As a cheesemonger and all-around food lover, my mantra has always been one key word: local. Wherever you go, you'll find great local food tailored and perfected to reflect the area it comes from. Food will teach you a lot about where it comes and I can think of no better way to get to know a new city than by sitting at a table for supper.

My favorite cheese will change hourly, but I have three that will always be close to my heart. Each one also represents an important facet of Wisconsin cheese making in a unique way.

Pleasant Ridge Reserve of the Uplands Creamery near Dodgeville, WI is a world-class cheese. This beautiful Beaufort reflects Wisconsin's Swiss cheese making heritage and demonstrates Old World traditions are still sometimes the best way to do things. One herd of all grass-fed cows supply the unpasteurized milk used to make this cheese which is a best seller at our store.

Bandaged Cheddar from the Bleu Mont Dairy of Blue Mounds, WI is made by the "rock star" of cheese making, Willi Lehner. Not only is this one of the best bandaged cheddars being made today, but it is energy neutral in its manufacturing. Willi, like many food producers in Wisconsin, is passionate about our environment and although cheese making is a very energy-intensive process he uses solar power and built his own aging caves to minimize his carbon footprint.

Dunbarton Blue from Roelli Cheese in Darlington, WI is a sign of the innovation in Wisconsin cheese making. Though Roelli Cheese has been a family endeavor for generations, cheesemaker Chris Roelli is not afraid to stray from the beaten path. A cave-aged cheddar with blue veins, Dunbarton Blue is universally appealing due to its gorgeous natural rind and incomparable flavor.

Greg's cheese pairings with Crispin Cider

Crispin Light I found paired very well with Big Ed Gouda from the Saxon Creamery of Cleveland, Wisconsin. Big Ed is perfect table cheese, and one I always make sure I have a home. The cider is light and delicate and the cheese is buttery and gentle. They play with each other and make a perfect combination that doesn't favor one over the other.

Crispin Original has a solid, sweet, and reliable character that is reflected by Casa Bolo from Carr Valley Cheese of LaValle, Wisconsin. Casa Bolo is an invention of Wisconsin Master Cheesemaker Sid Cook, who has been making award winning cheese since the age of 16. The cheese is made with cow, goat, and sheep milk and has a firm texture with a sweet, almost caramel flavor that is bold enough to stand up to Crispin Original but won't over power its intricate flavor.

Crispin Brut was immediately appealing to me and reminded me of the extra-dry ciders of Cornwall, England. Though Crispin Brut harkens back to cider's roots, it has a unique profile of its own, just like Dunbarton Blue of Roelli Cheese of Darlington, Wisconsin. Both are unique twists on classic styles and (thankfully for us!) taste great together as well. The nutty, wheaty, and tangy flavor make way for notes of pineapple and citrus in Dunbarton Blue compliment the dry bite of Crispin Brut perfectly.

Honey Crisp comes in a big bottle to hold that big taste. Because this cider has so many wonderful flavors going on, I wanted a cheese to expand the experience, not distract from it. Saxony cheese from the Saxon Creamery in Cleveland, Wisconsin did just that. The raw-milk, farmstead cheese is an Alpine style with a smooth, nutty taste that juxtaposes nicely with the sweet, bold flavor of the Honey Crisp.

The Saint is my favorite of the Crispin series. As a beer guy, I instantly fell in love with the Belgian Trappist yeast used to make this cider. The only cheese that can stand up to a cider this strong is a good Blue, and the Buttermilk Blue by Roth Käse of Monroe, Wisconsin was just that. The cheese extra aged making it soft, decadent, and irresistible. Not as strong as a Dutch style Blue, but not a mild as a German style, this cheese takes its cues from the southern French styles famed around the world. When put next to the dark, rich, and complex Saint, it makes a perfect dessert course after any meal.

Fox Barrel Black Currant is a refreshing change of pace after all that apple! Blackcurrant, while popular in Europe, is still relatively unknown in North America but I'm hoping it'll catch on soon. This cider is light, effervescent, and has a wonderful array of flavors that go beyond just black currant. Luckily, Petit Frère from Crave Brothers Farms in Waterloo, Wisconsin has flavors to match. One of the few soft-ripened cheeses coming from Wisconsin, this washed-rind Camembert is soft, buttery, and slightly pungent but still has hints of cranberries and raspberries.

Fox Barrel Pear impressed me most with its incredibly fragrant nose. It smells like a freshly cut pear and the flavor delivers on the promises that the aroma makes. To match this traditional 'perry' I found a traditional cheese: the Emmenthaler from the Edelweiss Creamery of Monticello, Wisconsin. Wisconsin Master Cheesemaker Bruce Workman is the only person producing traditional Emmenthaler in North America. Local grass-fed, unpasteurized milk is made into 180 pound wheels in large copper kettles, just like all the best Emmenthalers in Switzerland. Both smell amazing and both taste amazing, together and on their own.

Bedford Cheese Shop

Scott Tuffield — Mon, 27 Jun 2011 09:52:01 -0400

http://blog.bedfordcheeseshop.com/

The Bedford Cheese Shop has been supplying Brooklyn gourmands with their cheese fix since 2003 and owner Charlotte Kamin has been there every step of the way.

Maybe the best way to tell you about The Bedford Cheese Shop is to tell you what we aren't. We aren't a supermarket that happens to sell cheese. Nor are we part of a big chain, or owned by a multi-national corporation. And we aren't an e-tailer that's just in the business of selling cheese online out of a huge warehouse. Nothing could be further from the truth.

Instead, what we are is an old-fashioned cheese shop dedicated to providing you the finest quality cheeses from around the world. Our small staff of knowledgeable cheesemongers is rigorously trained in the art of properly maintaining cheese so that you can be assured of receiving it in the best possible condition. They're also committed to providing you the type of friendly customer service that we're sure will keep you coming back. In fact, some have said that, when it comes to selling cheese, our staff goes to extremes.

Forsterkase

Raw cow, Switzerland

Unbelievably woodsy and creamy. It has a punchy barnyard aroma and will leave your mouth with the impression that you've been doing something naughty & formerly Presidential. Pairs well with fuller flavored, Crispin Original

Cato Corner Bridgid's Abbey

Raw cow, Cochester, CT

This cheese represents all that is wholesome and safe in this crazy, crazy world. Gently cleansed with a mellow brine, it's smooth, nutty and irresistibly moderate. It's the cheese that will please all and offend none. It's the Santa's lap of cheese, minus the creep. Goes well with the Fox Barrel black current

Anton's Blond

Cow, zurwies, Germany

One hell of a beautiful organic cheese. Fed on only fresh hay, the milk alone is phenomenal. Add to that the thick pillowy rind, and you have a sensationally smooth cheese with gentle notes of barn and grass. Perfect to accompany a Crispin Honey Crisp

Lincolnshire Poacher

Raw cow, Lincolnshire, England

This grassy cheese is aged 30 months, allowing time for the hues of fresh hay to mature. Tastes like cutting grass on the first day of fall. Great to go with a trappist style, Organic Maple syrup basesd- The Saint

Fourme De Montbrison Mons

Raw cow, Auvergne, France

Overflowing with wildflowers and running brooks in summer, and blanketed with powdery snow throughout the winter, France's own utopia gives us this amazingly luscious blue. It's fully funky and pairs well with Crispin Brut

Wedge and Bottle

Scott Tuffield — Tue, 06 Sep 2011 18:06:32 -0400

Wedge & Bottle Cheese Shop

www.WedgeBottle.com

Wedge & Bottle is a new Cheese Shop in Phoenix, AZ. Owners, Troy and Krista Daily opened their shop in May 2011.

After many years of dreaming of opening a specialty grocery shop, lots of reading, eating, and classes about cheese, we decided to make our life about cheese. We wanted to bring a place dedicated to providing cut-to-order, well cared for, high quality cheeses to Phoenix. We have so much fun sharing our love and knowledge of cheese with our customers. We hope the passion that we have for the cheeses we sell shines through and we rejoice every time one of our customers finds a new favorite cheese.

A big focus of our shop is to not only provide an ever-evolving selection of artisan cheeses but also provide the wonderful products that accompany them. We especially focus on charcuterie, wine, and beer. We were very excited to do our first cheese pairing class with Crisping Ciders. It was a blast!

Crispin Cider & Cheese Pairing Night 8.25.11

Crispin Original + Charolais Chevre = Happy Couple (without the annoying PDA)

Why we think so? The lemony/tangy taste of the goat cheese is sweetened by the Original cider just enough without making the cider turn too syrupy. Neither the cheese nor the cider overpowers each other.

Crispin Brut + Bucheronn = A Brut that plays nice with Goats

Why we think so? The Brut Cider brings out a refreshing citrusy taste that you wouldn’t normally taste in the Bucheron goat cheese. Plus, the dry brut style of the cider helps cleanse your palate of the dense Bucheron paste so you are ready for your next bite.

Crispin Honey Crisp + Extra Aged Appenzellar = Opposites Attract

Why we think so? The strong pungent/spicy flavor of the Appenzellar is a perfect opposite attracts combination with the sweet honey flavors of the cider. They are both strong, but their flavors are equally balanced.

Crispin The Saint + Beehive Cheese Seahive = It’s a Draw

Why we think so? The Trappist yeast gives The Saint a lot of power in the ring so you need a cheese that can fight back. Cheddar’s sharpness carries a nice punch. Beehive Cheese’s Seahive Cheddar has honey and sea salt on its rind which creates a fun fight between salty and sweet.

Crispin Landsdowne + Roquefort = Classic Combo

Why we think so? It is another salty and sweet dance that is not a new idea. Stout and blue cheeses have been paired for many years because Stouts have big roasty sweet flavors that help balance and stand up to large flavors in blue cheeses. Landsdowne’s sweet molasses flavors bring out a little sweetness in the creamy and pungent Roquefort.

Life is Short, Eat Cheese!