CurdNerds

and one Norwegian, one Greek!

Brie de Meaux with crusty baguette, fresh strawberries and Champagne.

Explorateur ripened triple-crème cheese with crusty baguette and Semillon.

Saint-André ripened triple-crème cheese with Bartlet pear slices.

Brillat-Savarin ripened triple-crème cheese with crusty baguette, Medjool dates and Chateauneuf du Pape.

Camembert de Normandie with crusty baguette and Gala apple slices; Serve with Cabernet Franc.

Pour a little wine into the well of Langres de Champenois unpasteurized cow’s milk cheese; serve with prunes, almonds and Marc de Champagne.

Epoisse raw cow’s milk cheese with crusty baguette and Burgundy.

Pont l'Eveque cow’s milk with crusty baguette and Norman cider or Merlot.

Drizzle honey on Reblochon de Savoie raw cow’s milk cheese; serve with water crackers and Shiraz.

Selles sur Cher unpasteurized goat’s milk cheese with water crackers, summer berries and Rosé.

Crottin de Chavignol unpasteurized goat’s milk cheese with crusty baguette, roasted garlic and Fume Blanc.

P’tit Basque sheep’s milk cheese with water crackers, black cherry jam and Cabernet Sauvignon.

Cold San Simón semi-soft cow’s milk cheese slices with fresh peach slices, Marcona almonds and cold Albarino.

Mahón unpasteurized cow’s milk hard cheese slices sprinkled with olive oil, ground black pepper and chopped tarragon. Serve with olives, Jamón Serrano, and Madeira.

Manchego sheep’s milk cheese slices with quince paste slices and Temperanillo.

Garrotxa goat’s milk cheese with fig cake and Azumbre Sauvignon Rueda.

Naked Goat aged raw goat’s milk cheese slices with Marcona almonds in rosemary honey and Marqués de Cáceres Blanco.

Drunken Goat cheese with Spanish chorizo and La Rioja Alta.

Thinly sliced Gjetost caramelized cow and goat milk cheese with crusty brown bread, fresh Bosc pear slices and absinthe.

Keen’s cheddar with Honeycrisp apple slices.

Wensleydale cheese with Jacob’s cream crackers, paired with hot Twining’s Earl Grey tea with milk and maybe a little sugar.

Kerrygold Dubliner cheese slices served with warm fresh soda bread and Guinness or hot Bewley’s Dublin Morning tea with milk and sugar.

Kerrygold Blarney Castle and Harp

Blue Stilton with celery, lightly toasted walnuts, Jacob’s Digestives, red grapes, and Port.

Manouri cheese slice topped with fresh honeycomb and fresh mint; serve with Moschofilero.

Drizzle Purple Haze chevre with honey and sprinkle with toasted almonds; serve with water crackers and white zinfandel.

Humboldt Fog goat’s milk cheese with crusty baguette and black mission figs; pair with Pinot Grigio or Honey moon Viognier.

Midnight Moon aged goat’s milk gouda-style cheese with dried cherries and Pouilly-Fume.

Lamb Chopper sheep’s milk gouda-style cheese with Chenin Blanc or Fat
Tire.