Our Classes

January Cheese Pairings

Classes Label
  1. Charollais Fermier - Burgundy, France

    A dense truncated cylinder made from the milk of goats that are allowed to forage on the shoots and brambles in the area surrounding the comte of Charollais in the region of Burgundy.

    Merlin Bourgogne Blanc - Burgundy, France

    A versatile white Burgundy from a rather large producer, light made of mostly Chardonnay grapes.

  2. Il Barilotto - Salerno, Italy

    Buffalo whey ricotta, pressed & aged for 2 months. Sweet, milky and perfect match for beer or as a side dish melted on corn or sweet peppers.

    Pinkus Mueller Hefe - Weizen - Germany

    An organic wheat ale made with some barley but mostly wheat malt and hops. Citric flavors and an astringent mouth-feel make this beer a perfect match for drier cheeses.

  3. Ombra - Catalan, Spain

    This aged sheep's milk cheese from Catalunya, Spain is mild, yet full-flavored. The finish is sweet and lingering with hints of caramel. Sometimes the paste can develop nutty crystallized protein deposits.

    Chateau de Calce Cotes du Roussillon 2003 - Calce, France

    Syrah, Grenache and Carignan grapes make up this appealing cherry colored wine with complex plum and warm damson aromas. Medium-bodied, elegant, smooth and supple with ripe berry fruit, gentle spices and an attractive finish.

  4. Pecorino di Pienza Gran Riserva - Tuscany, Italy

    From Fattoria Buca Nuova in the Tuscan town of Pienza. Made in 10 kilo wheels and aged in caves, this is sheep's milk cheese is grassy and intensely aged.

    Foret - Belgium

    Belgium's 100%, certified organic ale, brewed from 100% organically raised hops, barley & pure well water. Bold, dry, and herbal.

  5. Torta La Serena - Extremadura, Spain

    Soft, runny sheep's milk cheese with a sharp vegetal spice and a robust punch in the face flavor!

    Ettaler Doppelbock - Germany

    Sweet dark beer with notes of chocolate and figs. Yum

  6. Twig Farm Goat Wheel - West Cornwall, Vermont

    Local goat's milk tomme brushed with whey and brine solution from one of my favorite local producers, Michael Lee. Supple, sweet, yeasty and floral.

    Dogfish Head 60 Minute IPA - Rehoboth Beach, Delaware

    A powerful East Coast I.P.A. with a lot of citrusy hop character.

  7. Bleu de Bocage - Loire, France

    This goat's milk blue has a wet and floral cream finish, with a sturdy spiciness and a musty cave finish.

  8. Queso Azul Valdeon

    Not too spicy blue from a blend of cow and goat's milk. Before aging, it is wrapped in plane tree leaves, giving it an earthy flavor which offsets the tangy blue making it well-balanced.

    Quinto do Infantado Tawny Porto - Douro, Portugal

    Light, but still expressive of fruit with coffee and toffee.