Issue link: http://digital.copcomm.com/i/551222
26 / the tasting panel / august 2015 Say Chse! In my humble opinion, chse is the LeBron James of fd. Powerful on its own, it's veatile and enhances everything around it—whether that's wine, br, spirits, bread . . . I could go on for days. Anywhere you take it, people wi flock to it, and you know it's going to be a crowd-pleaser. T far? Maybe, but if you can't te, I—like mo consume—am a big fan of the moldy uff. by Emily Coleman Mixing It Up Variety is the spice of life, and if you ask the folks at Vermont Farmstead, they will add that variety also makes spectacular cheese. Their mixed herd of Holstein, Jersey, Ayrshire, Brown Swiss and Milking Shorthorn cows brings about a unique set of delight- ful cheeses. Although the company focuses on Old World cheeses like Edam and Lillé, it also produces twists on these offerings—the Hot Pepper WindsorDale accompanies a dark beer beautifully. www.vermontfarmstead.com A Family Tradition The Sartori family started making cheese all the way back in 1939 and they have garnered critical acclaim and awards ever since—three Best in Class rankings at the U.S. Championship Cheese Contest means they're doing something right! Their portfolio features everything from classics, like their nutty Parmesan and grana-style Asiago, to unique reserve offer- ings, which include cheeses like a Merlot Bellavitano, a Citrus Ginger Bellavitano and a Rosemary & Olive Oil Asiago. It's love at first bite! www.sartoricheese.com Beyond the Cow While most of us think about cows when the word "cheese" is uttered, we mustn't forget about the equally delicious goat cheeses on the market. Sourced from local, independent farms across the country, Montchevré delivers a diverse line-up of high quality goat cheeses. Blended with innovative flavors, their logs—made by Master Cheesemaker Jean Rossard—and crumbles spice up any meal or pairing. Don't even get me started on their Truffle Goat Cheese—I still dream about that tasty treat! www.montchevre.com A Perfect Pair While I love all cheese on its own, buddying these selections up with a lovely beverage never fails to bring about a killer combination. The bright, high acidity of the Mason Cellars 2014 Pomelo Sauvignon Blanc helps cleanse the palate and cut through the fattiness and creaminess of the cheeses. This choice hands out generous layers of passion fruit, guava and lime peel to your palate—beauti- fully balancing out nutty cheeses like Manchego and Gouda. A match made in cheesy heaven! www.masoncellars.com