Semi-hard creamy and unctuous cheese, are rare and highly appreciated by cheese lovers in France. It's all what Gabietou is about. A blend of cow and sheep's milk form the Basque country. The paste is smooth with a grassy and nutty finish. The rind is slightly sticky as the cheese is kept moist while maturing.

Gabietou

Made by von Trapp Farmstead and matured by Cellars at Jasper Hill, Oma is a washed-rind, tomme-style cheese made from pasteurized, organic Jersey milk (formerly unpasteurized). Oma has soft but never runny paste with a balance of pungent and sweet flavours. It smells of roasted nuts, cured meat and chocolate with undertones of rich cream. The thin, orange rind provides an earthy contrast to the richness of the creamy interior.Oma balanced flavour profile make it a perfect choice on a cheeseboard. Belgian-style dubbel ale, Grüner Veltliner and buttery crackers and fig jam or dried fruit make great accompaniments to the cheese.

Produced by Meadow Creek Dairy in the small town of Galax, Virginia, Appalachian is an artisanal cheese made using raw milk from their own herd of Jersey cows. It is a lightly cooked, pressed-curd cheese, aged for at least sixty days until the wheels form a white coat of penicillium moulds to complement its unique flavour. The texture is velvety and melt-on-the-tongue while the taste is reminiscent of lemons with buttery overtones and a mushroomy earthiness.Appalachian goes excellent on a cheese plate or with bread. As it melts beautifully, it could be used with a variety of dishes. The cheese pairs well with a crisp white wine or smooth lager.

Appalachian

Meadow Creek Dairy

Fontina is a classic Italian cheese made in the Aosta Valley since the 12th century. There are many Fontina cheeses made with alternative names such as "Fontinella", "Fontal", and "Fontella" but the Italian Fontina, Fontina Val d'Aosta, identified by a Consorzio (Consortium) stamp is the original and most famous. The other versions are much milder than the original Fontina. There is also a Danish version which can be recognized by the red wax rind. Italian Fontina has a natural rind that turns tan to orange-brown with aging.
Fontina Val d'Aosta is traditionally made from unpasteurised milk of the Valdaostan Red Spotted cows grazing on the plains of Aosta Valley. The texture and flavour of Fontina depends on how long it has been aged. The texture can vary from semi-soft to firm and the flavours from mild and rich to more robust and overpowering. Usually, fontina is aged for 90 days.
The interior of fontina is pale cream in colour and riddled with holes known as "eyes". With a fat content of 45%, the cheese is very rich and creamy which gets nuttier with aging. This versatile cheese can be used to make fondues, and similar Italian dishes. Nebbiolo, a red wine with wild cherry and truffles is a match for Fontina.
(Image to the left: Detail of a fresco from the Castello (or Maniero) of Issogne in the Val d’Aosta depicting a vendor of food and the wares on offer. The cylindrical cheeses on the right have been identified as the earliest known images of Fontina cheese.)

Fontina Val d'Aosta

Caseificio Vallet Pietro e Figli & C. S.n.c.

Rich with buttery flavor balanced by bright acidity and nutty undertones. A smooth-textured cheese made with Castellana and Merino sheep’s milk. Think tangy Manchego.

Suggested wine pairing: Spanish white blend based on Verdejo or Viura.

Brenna

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