September Wine Club Cheese Pairing

Nimbus
Chaseholm Farm Creamery
New York
A triple cream, soft-ripened cow’s milk cheese with a bloomy rind, out of the French Tradition. Cave aged for 6-8 weeks for a soft, rich pate through to the centre. For the uninitiated, the triple cream pairs three parts butterfat for every part protein. Decadent, creamy and delicious. Pair with a crusty Pain D'Avignon baguette and a super chilled glass of this incredible Albarino.. preferably at the beach!
 
 
Red Beard
Chaseholm Farm Creamery
New York
A smear of ripened cheese washed with Hard Apple Cider. This little stinker is washed constantly through the first month of its life with a hard cider and brine solution, placing it in the family of washed monastic cheeses. The Red Beard develops a healthy coat of B. Linens during this period, turning its namesake color. As the cheeses continue to ripen their sweetness excels balanced with the earth funk of their kind. a smear of Red Beard on a simple cracker like the Seven Stars Bakery Old Salt Cracker (think mini biscuit cracker) and a glass of  L’Orange is the perfect September combo!
 
 
Stella Vallis
Chaseholm Farm Creamery
New York
Aged four to six months, this classic from the French Alpine tradition is produced in the Hudson Valley. Our Tomme has a natural, edible rind, which is washed in the early part of its life for the betterment of a combination of yeasts and moulds that dominate its surface flora. The pate is firm through the centre yet pliant. Stella Vallis has a nutty aspect underscored by a ‘cheddary’ sharpness. Perfectly paired with this gorgeous French Pinot Noir.