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Pairing Wine & Cheese
Champagne - Alice Spurrell Reccomends:
Champagne pairs well with many cheeses. I like to serve them along side walnuts, pecans, dried figs and pears before dinner. Many of these cheeses can be incorporated into a first course for your holiday dinner party.
Vacherin Mont d’Or
This wonderful cheese is produced in the fall, and arrives in Vancouver in time for the holiday season. This is a brine washed cheese that has a thick orangey-brown velvety crust, and is quite creamy inside. It is wrapped on the outer edge in spruce bark. The bark imparts a wonderful flavour to the cheese. The taste is unctuous and it has a “never to be forgotten” flavour.
Chaource
Named after the village of the same name, this is an AOC cheese made under strict standards. When young it has a chalky texture and a slightly sour taste, but when fully ripe, its flavour develops and it has the consistency of soft butter. Made in the Champagne region, it’s a natural partner for bubbly. It goes especially well with rose Champagnes.
Langres
This AOC cheese originates in the Langres Plateau in the Champagne region of France. It can be easily recognized by the indentation on the top surface. This raw-milk cheese has a wrinkly, orange rind and is brushed with marc (the liquor which is made from the leftovers in Champagne production) during it’s affinage. It is common to pour some Champagne or marc du Champagne in the well before serving.
l’Edel de Cleron
A piece of spruce wraps around this cheese from the Jura region of France, making for a compelling marriage of woodland falvours and soft texture. While it is similar in style to Vacherin Mont d’Or, l’Edel de Cleron is produced all year round.
Parmigiano Reggiano Scelto
Champagne will go well with dishes, such as scallop risotto containing this familiar hard aged DOP cheese from Parma, Italy. Many savory hors d’eurves can be made with it. Even consider displaying a larger chunk and letting guests break off a piece with a cheese knife before dinner.
Aged Mimolette
Also known as Boule de Lille, (ball from Lille) this cheese is especially popular in Normandy. It is a beautifully bright orange cheese that looks somewhat like a melon. Mimolette is a hard aged cheese that crumbles easily. It has a nutty, caramel taste with a long finish.
Aged Montasio
Like Reggiano, this is a hard Italian cheese with lots of character. This DOP cow’s milk cheese has a granular texture with a slightly piquant finish. An excellent choice to use for a New Years Eve first course…perhaps Montasio ravioli with sautéed asparagus tips
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