CASEUS :: edible edification

1. Sel Sur Cher Loire, France
This disk shaped, ash covered, goat's milk cheese is fresh, crumbly and lightly tangy. With age it will develop blotches of grey and blue mold and a stronger, more intense flavor. Served with Acacia honey and the dry Cremant de Loire this pairing is a great start or end to an evening.

Jean Francois Merieau Cremant de Loire Loire, France
This sparkling organic wine is produced with Chardonnay and Chenin grapes from the AOC of Touraine, made in a similar fashion to champagne it is allowed to aged (sur lie) on its yeasts for a clean flavor of apple, pear, and slight minerality accompanied by tiny bubbles.

2. Brebis Ossau Pyrenees, France
Classic, high altitude (transhumance) sheep’s milk aged at least six months. Nutty, creamy and dense in texture with a damp wool flavor finish. This particular wheel comes from a cave which local young bears broke into and ate most of the aging wheels, forcing the Basque cheese makers to abandon the aging process and send them over to us. Pair any semi-soft sheep’s milk with stone fruit preserves.

Naia Rueda Verdejo Rueda, Spain
With 100% Verdejo grape this wine produces a complexity of floral aromas; pear, anise, honeysuckle and dusty minerals mix to create a vivacious and nervy concentrate of deep flavors lifted by an exotic note of citrus zest. The finish is stony and dry to offset the creaminess of the cheese.

3. Torta La Serena Extremadura, Spain
Soft, runny sheep’s milk cheese with a sharp vegetal spice and a robust punch in the face flavor!

Vinedos El Seque Alicante Alicante, Spain
Monstrell grapes grown in the D.O. Alicante with its high limestone terroir produce intense, black cherry fruit and steely acidity while having a lush and vibrant mouth-feel. Spain’s

4. 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. This once a year treat is made that much more special with a secret brine washing of each wheel during affinage.

Berkshire Imperial Stout Berkshire, Massachusetts
Big black Russian style imperial stout with notes of chocolate and dark fruit with hints of a light smoke. Strong and robust this beer will warm you during even the coldest Russian winters.

5. 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.

6.Bayley Hazen 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.

Quinto Infantado Tawny Porto Douro, Portugal
Only A graded grapes are used in this estate bottled port, because that’s all this family grows. Completely foot-treaded and matured slowly and cautiously, this tawny is full of cream, toffee, and spice that stands up to blue cheeses and pairs perfectly with cold winter nights and big chairs place next to blazing fireplaces.