We knew that we were going to start this project with a triple creme. Soft, creamy cheeses are some of the most commonly requested cheeses out of our case. Aged for weeks, rather than months or years, soft younger cheeses offer a clean expression of milk, and tend to pair relatively nicely with other foods and beverages. In the case of Brillat Savarin, a soft-ripened triple créme cheese from Normandy, France, the milk is enriched with cream early in the cheese making process, resulting in a texture within the finished cheese reminiscent of softened butter. These softer styles of cheese serve as a good reminder that producing great tasting cheese is a function of harvesting high quality milk. Here are some of our tasting notes from this week’s pairing.
2020 Gail Cellars “Doris” Dry Rosé & Brillat Savarin
Citrusy, with a bright level acidity, this rosé pairs well with the cheese’s high butterfat content. The saltiness of the cheese welcomes hints of red fruit from the grapes, similar to unripe strawberries. A thin, bloomy rind, and a luscious cream line underneath, help make this pairing a well-balanced combination of flavors and textures.