La Champagne is a region of timeless natural beauty. The name derives from the Latin 'campus', 'campania', or field. In Old French, this became 'Champaign'. Today, it's Champagne. From the very outset, the wines of Champagne were prized above all the vineyards of Europe. Over 24 million bottles are sold in the U.S. every year. Here are a few cheeses we enjoy with champagne:
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- Chevre by Vermont Butter and Cheese: It's nice that CHampagne and CHevre both start with CH, because the two pair perfectly together. This young, fresh goat cheese comes to us from Vermont, but don't prejudge it - it rivals the best that France has to offer. (4 oz)
- Kerrygold Irish Cheddar: This connoisseur's cheddar, notable for its rich, rounded flavor and firm, smooth body, deserves a place on the cheese board alongside your choice of the world's other great cheeses. (7.5 oz)
- Camembert: The most famous cheese from Normandy, it has a white mold rind and a rich, creamy interior that pairs delightfully with fine Champagne. (8 oz)
- Pave d'Affinois: Pave d'Affinois is a simple, white-rinded cheese with a pleasing finish. Made in small, 5.3-ounce squares that are individually wrapped, this cheese is reminiscent of a Brie or a Camembert. (5.5 oz)
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