✨HOLA WINOS❣️
It’s Manja Monday 🍽️
LETS UNCORK – Red Wine & Cheese Part One
#SommAllie #ManjaMondays #RedWineCheesePairing
🧀 Cheese and Wine the Perfect Pairing 🧀
Here are some combinations to get your taste buds started.
Keep it simple, use your food to complement the wine and vice versa. 👄
🍷 Merlot
Gorgonzola: One of the world’s oldest blue-veined cheeses. It’s mainly produced in the northern Italian regions of Piedmont and Lombardy & has a milder taste and a softer texture than other varieties of blue cheese
Brie: Soft cow’s-milk cheese & has a mild, buttery and creamy taste. Brie is the best known French cheese (named after the originating town) and has the nickname “The Queen of Cheese”.
Camembert: Often compared to Brie, this cheese has a lower butterfat content. It is a moist, soft, creamy, surface-ripened cow’s milk cheese, originating in the taste 18th century in Camembert, Normandy, in northwest France.
Cheddar: Originating from the English village of Cheddar in Somerset this widely known favorite is relatively hard, off-white and is aged from 3 – 24 months depending on the variety.
🍷Cabernet Sauvignon
Blue: Is semi-soft cheese with a sharp, salty flavor. It is made with cultures of the edible mold Penicillium. This incredible cheese is rich in nutrients and provides a variety of notable health benefits.
Gruyere: Is named after the town of Gruyères in Fribourg and is a hard Swiss cheese that is sweet but slightly salty. The flavor will vary with age which is a typical 5 – 12 months.
Gouda: Another widely popular type that is a sweet, creamy, yellow cow’s milk cheese originating from the Netherlands and is aged from 1-36 months. The cheese is named after the master of Gouda, not because it was produced in or around that city, but because it was traded there.
🍷Pinot Noir
Feta: A soft, Greek brined white cheese made from sheep’s milk or from a mixture of sheep and goat’s milk. Feta has a tangy and salty flavor, ranging from mild to sharp.
Swiss: There are over 450 types of Swiss cheese and range from Soft to Extra Hard, there is even a Blue! Technically Swiss-type cheeses are “cooked”, meaning they are made using thermophilic lactic fermentation starters.
Port Salut: A semi-soft pasteurized cow’s milk cheese from Pays de la Loire, France. It has a distinctive orange rind and a mild flavor. The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. Handmade Port Salut cheese or “Entrammes” cheese is still produced by various monasteries throughout the French countryside.
🥂 Don’t be afraid to experiment! And remember to “Drink Wine, Enjoy Wine… LOVE Wine!” – SommAllié 🥂
// 📲👥 Let’s Connect
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// ALLISON
Brooklyn NYC Born and Breed. Classically Trained Thespian.
Currently Based in Los Angeles,CA
🍯 Tip Jar (mostly for Wine!)
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