What goes with bubbly? The answer is the rich mouth-feel of a triple cream cheese.
This week we have two. Fist we have the Mt. Tam from Cowgirl Creamery in California. This organic, slightly sweet, milky, buttery, mushroomy cheese is a staff and customer favorite. This cheese also won 2nd place in it's category at the ACS competition in 2008.
The second cheese is also a triple cream cheese from Cowgirl Creamery. Fresh off of it's 2nd place all around win at the ACS competition in Austin last week, we are proud to present Red Hawk. This is also an organic milk cheese with a buttery texture and flavor. By washing the rind with a brine solution you get a russet colored cheese with beefy and fruity flavors.
The wine that Jan picked for us this week is the Tabenero from Peru. Yes, Peru. Peru is a developing wine region to watch! Why is sparkling wine and champagne so good with rich, buttery creamy cheeses? In Jan's words,
"The acid makes your mouth water, mimicking the sensation of hunger, encouraging you to
take another bite, another sip. The acid "cleans" your mouth after each bite of rich,
creamy cheese, giving you a clean slate, and encouraging you to have one more bite."
The Tabenero is made from chenin blanc grapes and is dry, not sweet. It delivers a crisp, clean mouthwatering tartness that make it a perfect accompaniment for cheese, or just about anything else you're eating. Sparkling wine isn't just for the extraordinary occasion, it's for any occasion!