Whether you have Champagne, sparkling wine or cava in your glass, this collection curated by Planet Cheese publisher Janet Fletcher will make an unforgettable cheese course.
Cremont by Vermont Creamery: (cow’s and goat’s milk/Vermont)
A luscious double-cream cheese from one of this state’s most-admired producers.
Ossau-Iraty: (sheep’s milk/France)
Aged six months, this nutty Pyrenees mountain cheese reflects centuries of cheesemaking expertise.
Red Witch: (raw cow’s milk/Switzerland)
A paprika rub gives this aged alpine-style wheel its rust-colored rind, but Swiss know-how makes it delicious: satiny in texture with aromas of peanuts, bacon and brown butter.
The Blue Jay Quintuple Crème Blue by Deer Creek: (cow’s milk/Wisconsin)
A mellow, plush and totally decadent triple-cream blue seasoned with juniper berries. You have never tasted anything like this original creation, and you won’t soon forget it.
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