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- Aged Mimolette: This very special semi-soft cheese comes from the Asiago region of the Italian Alps. A cheese that is easy to fall in love with, Trugole's fruity character is the result of rich milk from Alpine cows that graze on wild foliage and grasses in mountain meadows. The uniqueness of Trugole impressed us in both its flavor and texture when paired with Cabernet. (8 oz.)
- San Joaquin Gold: This is a new artisan cheese made by Fiscalini Farms of Modesto, California. It is semi-hard with a natural rind and a sweet, salty, buttery taste. Made from unpasteurized milk from Fiscalini's own herd of 1400 Holstein cows, it is a wonderful cheese for snacking, but can also be used as a topping for soups or salads. (8 oz.)
- Smokey Blue: Rogue Creamery's "Oregon Blue" is the first blue cheese recipe made on the west coast and they thought it only fitting that this classic recipe become the first blue cheese ever smoked. The result is magic when paired with Cabernet! "Oregon Blue" is a classic Roquefort style blue cheese made with unpasteurized cow's milk that is cold smoked 16 hours with Oregon Hazelnut shells. (8 oz.)
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Comments about Cabernet Sauvignon Cheese Assortment:
The cheese was a big hit at our wine tasting party. All the selections complimented the Cab but the favorite was the Beaufort. It was great to have the guesswork done for you and be pleasantly surprised at the result!
Comments about Cabernet Sauvignon Cheese Assortment:
Our wine club meets once a month and we bring a wine and food that goes well with it. The Cabernet Sauvignon Cheese assortment lived up to it's endorcement. The cheeses were varied and paired beautifully with full bodied Cab Sav's. We had it as a cheese course after appetizers, soup, and entrees but before dessert, as the French do. Wonderful!