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November 12th 2006
1. Courone Louchoise Loire, France
This little goat’s milk donut has vegetal and earthy notes running through its ring of pure cream.
Gatinois Champagne Brut Grand Cru Champagne, France
From the village of Ay this champagne is less toasty and creamy but has a great presence of terroir, minerality and mustiness that mix with fruit to make it deep and complex
2. Vacherin du Mont d’Or Jura, France
Creamy and classic, this seasonal soft ripened cheese is made from 100% Montbéliardes cow’s milk wrapped in spruce bark.
Labet Cote du Jura Chardonnay Jura, France
A purposely fermented white which truly expresses the Jura’s terroir with high minerality from the fossil-rich soils of the region.
3. Pigouille Poitu, France
Dense fresh sheep’s milk with a wet wool finish, an FK exclusive that’s the last of this seasons offering.
Olivier Guyot Marsannay Burgundy, France
Organic and hand–picked these pinot noir vines are 35 to 45 years old in a vineyard passed down from father to son since the 16th century. Deep substantial dank flavor.
4. Sola Tre Latte Piedmont, Italy
A mix of cow, sheep and goat’s milk with an earthy thick pate and a creamy long finish
Schleukerla Helles Lagerbier Bamberg, Germany
This smoke beer is made in copper kettles but does not use smoke malt giving it a clean crisp finish with the characteristic balance of spice and bacon in the nose.
5. Gruyere Alpage Friboug, Switzerland
Only in the warmest summer months can the Montbéliardes make the transhumance up to the snowlines of the Swiss side of the Jura Mountains, where they dine on wild grasses and their milk is cooked over wood-fired cauldrons in high altitude chalets.
Berkshire Imperial Stout Berkshire, Massachusetts
Big black stout with notes of chocolate and dark fruit with hints of a light smoke.
6. Foie Gras Terrine Hudson Valley, NY
Rich, savory and possibly fleeting due to misunderstanding of traditional food practices. Get this treat while you can…
Schoenheistz Vendanges Tardives Riesling Alsace, France
Grapes left to ripen further on the vine give this white the taste of rich residual sugars while still obtaining a balance of citrus that cleans the palate.
7. Castagna Gorgonzola Dolce Oranavasso, Italy
The Cadillac of Gorgonzola, this blue is big, creamy and full bodied. Made from the traditional Red Cow in Piedmont and enriched with cream for a soft and supple texture.
Vigna Rocche Barolo La Morra, Italy
A single-vineyard Barolo has complexity, flash and a stylish charm. Prunes, dates and figs all combine to produce an amalgam of flavors characteristic of Piedmont’s uniqueness.
8.Bartlett Blue Greensboro, VT
From Andy and Mateo’s 37 Ayershire cow’s, this stilton-style blue is made to be soft, savory, decadent and sweet with caramel and cheddar tones and a heaping blue veined bite.
Venchi Hot Cocoa Cuneo, Italy
From one of our favorite producers comes this recipe for powdered cocoa that hasn’t changed since 1878 and contains 24% cocoa fat making it rich, creamy and intense.
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