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Pairing White Wines with Cheeses from Around the World Seminar
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April 4, 2009 (Sat)
5:00 PM - 6:30 PM
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COST:
$25 per person
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We will discuss and taste the different cheeses with wines to see how each enhances the other, the choices are:
Humboldt Fog Chevre - California Humboldt Fog, made by Mary Keens at Cypress Grove Chevre in McKinleyville, California, is a gorgeous young goat's milk cheese sprinkled in vegetable ash and left to develop a pillowy white bloomy rind. Wine paired-Sauvignon Blanc Gruyère de Comté- France Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. The rind is usually a dusty-brown color, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild, slightly sweet, and 'nutty'. Wine paired-Chardonnay Red Leicester - England Red Leicester was originally made on Sparkenhoe Farm in 1745. The flavor is smooth and balanced with a mild acidic tang. Wine paired-Champagne Parrano Gouda (5 month old) - Holland Parrano cheese is a cow's milk cheese produced in the Netherlands. It tastes mild and nutty, combining salty and sweet flavors. It has a semi-firm texture and a smooth, golden colored paste. Made from pasteurized milk. Wine paired-Chenin Blanc or Vouvray Forme D'Ambert Blue - France Fourme d'Ambert is one of France's oldest cheeses, and dates from as far back as Roman times. It is a pasteurized cow's milk blue cheese from the Auvergne region of France, with a distinct, narrow cylindrical shape. Wine paired-Sauterne or Viognier |
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