Hello, my friends! Phew—I am thoroughly tired out from performing in my operetta for the past four weekends. Today was definitely slow to begin! The show was a great success, though, and everyone created beautiful music and memories.
This week, I’m sharing a little alpine cheese and wine tasting I did with Whole Foods at my local Sur La Table store. The shop has a gorgeous kitchen classroom and dining area that I admire every time I walk by, so it was a treat to attend an event there! We were guided by Certified Cheese Professional Haze-Rue Woodies.
First, a little summary on alpine style cheeses. Whether they are made in France, Switzerland, or Germany, they tend to be made from cow milk at high altitudes in large format wheels. For hundreds of years, they have made for a nutritious way to preserve milk to last through the cold, mountainous winters. At last week’s tasting, we sampled specimens from Switzerland and the US.
Emmantaler
Switzerland, Cow, Raw
If you go to grocery stores in France, you’ll see bags of shredded Emmantaler cheese everywhere—it’s like their equivalent of shredded cheddar. Given its smooth, gooey texture when melted and relatively mild hay flavor, it’s easy to see its versatility. At this tasting, the cheese was paired with Yalumba Y series viognier, which had a crisp floral and pear flavor. The two paired well together, with the wine drawing out the cheese’s finish quite pleasantly.
Kaltbach Gruyère
Switzerland, Cow, Raw
Gruyère is made just outside the town of Gruyères (with an “s”) in Switzerland, and it’s a gorgeous area, maybe one of the most beautiful I have ever seen! The cheese Gruyère was officially recognized in 1655 when a local nobleman ordered two local cheesemaking brothers to make it for his family exclusively. Gruyère is one of my favorite cheeses—that combination of nutty, complex, earthy flavors is just so satisfying! I found the wine pairing a little weak for the cheese, though. The wine, Domaine Allimant-Laugner Riesling from the Alsace region of France, was floral and rather crisp . . . maybe a little too crisp for the Gruyère.
Le Maréchal
Switzerland, Cow, Raw
Le Maréchal has a range of flavors, from nutty, to grassy, to earthy, to broth-like. It also seemed a little saltier than the Gruyère. The herbal covering around the cheese impart their flavor, giving it a refreshing vegetal touch. The wine pairing, a jammy, extremely fruit-forward Berger Blauer Zweigelt from Austria, actually did work out—the cheese and wine burst onto the palate all together, then faded away nearly as quickly as they came.
Pavino
United States (Wisconsin), Cow, Pasteurized (vegetarian rennet)
Whole Foods, ever supportive of high quality cheese, has commissioned this cheese from Emmi Roth. Its flavors remind me of chicken broth, and it’s got an elastic texture and long finish. This was a new cheese to me, and I loved it. I mean, given that I enjoy Emmi Roth’s other cheeses, it shouldn’t be a surprise. The pairing, Criterion Friuli Pinot Grigio, was a honeyed, floral wine—something I’d love a full glass of sometime. Together, I thought the cheese was a little strong for the wine again! Oh well, everyone has a different palate, and I know other people may enjoy this pairing.
Kaltbach Alpine Extra
Switzerland, Cow, Raw
This cheese had a delightful fudge texture, and tickled my tongue as well. It had a sweet, creamy flavor as well as a bit of piquancy at the finish. The wine pairing, Seaglass Riesling from California, evocative of peaches and honey, made for a charming dessert combination.
Thank you, Whole Foods, for inviting me to this tasting event! And thank you, Sur La Table, for hosting! If you want to taste these cheeses yourself, Whole Foods is hosting a worldwide alpine cheese night on September 13! Just go to your local store to taste and talk cheese.
Whole Foods invited me to this event and provided me with food and drink. All opinions are my own.
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