Hello, internet friends! If you're looking for our usual blogger, Agela, you can find her at the American Cheese Society convention in Austin, TX. Apparently she's off the grid, probably locked in her hotel room with a nasty cheese headache. I've been lucky enough to be appointed guest blogger for this week's pairing, and let me tell you, it's a real doozy.
Judging by the past posts, I think I'm supposed to tell you about the cheese first. It's called Barely Buzzed, and it's a cheddar style cheese covered in espresso beans and lavendar from Beehive Cheese Co. in Uintah, Utah. The coffee beans are roasted by the cheesemaker's brother and then mixed with lavendar buds and oil to create the dynamic rub. It's a real eye opener! (Get it? Caffeine?!) This cheese won 1st place in the Flavored Cheddar category the last two years at ACS, and we'll find out this week if it can pull off the threepeat. The suspense is killing me! Agela, we need updates from Austin, stat!
Wine Buyer Jan has selected Garretson G White, a Viognier/Rousanne blend, to join up with our star cheese. Now you're probably thinking, "Egads, man! Coffee cheese with Viognier?! Pastoral's gone batty!" Au contraire, my friends. Wine Buyer Jan (WBJ from now on) thinks this robust vino stands up to the cheese without pushing it around, and this power play highlights the fruity finish in the wine while gently mellowing out the Barely Buzzed. The nice acidity in this juice still ends up emphasizing the lavendar in the cheese, and leaves the palette in a fresh, summery state of mind. WBJ thinks that this full bodied white will only drink well for a couple more years, so come on in and try some this weekend, or jump on over to our webstore and order some from a sitting position! Time is running out.
Xian
