"Better with Bubbles"
Whether you have Champagne, sparkling wine or cava in your glass, this collection curated by Planet Cheese publisher Janet Fletcher will make an unforgettable cheese course.
Cremont by Vermont Creamery (cow’s and goat’s milk/Vermont): A luscious double-cream cheese from one of this state’s most-admired producers.
Ossau-Iraty (sheep’s milk/France): Aged six months, this nutty Pyrenees mountain cheese reflects centuries of cheesemakingexpertise.
Red Witch (raw cow’s milk/Switzerland): A paprika rub gives this aged alpine-style wheel its rust-colored rind, but Swiss know-how makes it delicious: satiny in texture with aromas of peanuts, bacon and brown butter.
The Blue Jay Quintuple Crème Blue by Deer Creek (cow’s milk/Wisconsin): A mellow, plush and totally decadent triple-cream blue seasoned with juniper berries. You have never tasted anything like this original creation, and you won’t soon forget it.
