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June 8, 2006
Place Taste & Sustenance
Goat’s Milk
Twig Farm West Cornwall, Vermont
Goat milk from the granite laden fields of the New York-Vermont border. Earthy, creamy, nutty and flint flavors make this cheese a complex wheel worthy of being compared to Catalonian tomes.
St Maure de Touraine Loire, France
Fresh, milky, lemony goat milk from the clean, lush fields of Northern France. Covered in rendered vegetable ash, this log can age to a perfect goat butter stick with a lemon rind finish.
Beer: Samuel Adams Cherry Wheat
Cow’s Milk
Comte Marcel Petite Le Fort Jura, France
18-24 month old cow’s milk aged in a former munitions cave. Nutty sweet and complex with French onion soup flavors.
Caseum Maiorum Piedmont, Italy
Made with the milk of the original “Red Cow” grazed only on alpine grass. This unique cheese has a biscuity consistency when young and softens with age with a characteristic limestone flavor.
Wine: Gruner Veltliner
Sheep’s Milk
Brebis Ossau AOC Pyrenees, France
Classic, high altitude sheep’s milk aged at least six months. It is nutty, creamy and dense in texture with a damp wool flavor finish.
Pecorino Morchiato Pienza, Italy
Grass fed aged sheep’s milk aged three months and rubbed with walnut-olive oil paste. A style
that originated in Sardinia, this wheel is dry textured and full of almond and sharp provolone flavors.
Beer: Cream Stout or Chocolate Bock
Blue Cheese
Roquefort Carles Roquefort, France
The father of blue cheeses and possibly the first cheese known to man, this cave aged AOC sheep’s milk blue is pungent & creamy, using rye bread to produce the blue-ing agent penicilium roqueforte.
Queso Azul de Valdeon Valdeon, Spain
Cow and Goat’s milk blue wrapped in Plain tree leaves. Dry, crumbly, super spicy with bitter green vegetable flavor on the finish.
Beer: Black Lager
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