Marc Olivier is one of a handful of growers determined to showcase the pedigree of the local white grape: Melon de Bourgogne. You can smell and feel all of that clean, stony minerality straight through the finish of this wine. Paired with a nibble of salty, creamy Valençay, its quiet apple orchard fruit notes open up beautifully, and its minerally finish clears the way for another tasty bite.
A trip through the French Basque country is one of distinct sights, scents, and flavors. Rolling hills of green pastures are punctuated by craggy mountain peaks and deep valleys, and sheep are everywhere!
A delicate, understated Savoie white from Gilles Berlioz, made of 100% Jacquère, is the perfect compliment to one of my favorite aged Sardinian goat’s milk cheeses, Pantaleo. Coupled with some thin slices of exuberantly tart kumquats, I get all the sunshine and scents I need to make it through the deep-freeze of winter.
One of the cheeses we get from Neal’s Yard Dairy in London is named for the town of Caerphilly because that’s where most of the wheels (made in the surrounding countryside) were sold. The delicious Caerphilly cheese we sell in our store today is made at Gorwydd Farm in the town of Llanddewi Brefi in Ceredigion.
When putting together cheese plates for our Sunday classes, we pair a condiment with each cheese flight. Not only is it fun for folks to try new things together but the ‘whole is greater than the sum of its parts’ phenomenon certainly comes into play when pairing cheeses with condiments.