Cheese

Cato Corner Farm
Womanchego

Cato Corner Farm in Colchester CT is a family owned farmstead creamery known for its handmade raw milk cheese selection. Womanchego is Inspired by the Spanish classic sheep milk Manchego, this cow milk Manchego is aged 2 – 5 months. Making it more akin to a young Manchego not commonly found in cheese shops. Boasting a medium or mild flavor with hints fruits and nuts and just a touch of sweetness. Far moister than the Spanish cousin, Womanchego tends to be far more versatile. It is delicious on sandwiches or grated over dinner, perfect for tortillas and melted for nachos.

Beverage pairings include:
-Medium red wines like pinot noir
-semisweet white wines like Riesling or light chardonnay
-honey ales and blonde ales

Food pairings include:

-spreads like apricot and fig jam or cranberry chutney
-fresh figs and pear or apple slices
-nuts like toasted cashews or walnuts
-mild savory salami or cured meats

Carr Valley 
Mobay Morbier-style tomme

Carr Valley Cheesemaker Sid Cook has created a U.S. version of the famous French cheese, Morbier.   The Wisconsin creation combines a layer of goat milk cheese with a layer of sheep milk cheese. He then separates them with a layer of grape vine ash.  Therefore, Mobay cheese has three ways of exciting your tastebuds – try the goat cheese layer, then the sheep cheese layer and then both!  The resulting flavors are rustic, yet delicate. Second place winner in its category, Artisan mixed milk cheese by the American Cheese Society.

The bright white side is the goats milk, which has a tangy and slightly lactic flavor. While the pale yellow side is the sheep, that is much richer, sweeter, and creamier. Perfectly balancing each other out to create a distinct and savory blend of flavors!

Pairings include:

• Hams and salami
• Dried cherries, apricots, and raisins
• Hazelnuts and dark chicolate
• Jams and jellies
• Chenin blanc and Riesling
• Belgian whit beers and hard ciders

Cheese of the Week
Jasper Hill Farms Withersbrook Blue 

Withersbrook Blue is an ice cider-soaked, natural rind blue made with raw milk from their own herd. Named for a winding forest brook that originates behind the Jasper Hills creamery in Vermont.

After 60 days of traditional cellar maturation, this cube is placed into a specialized pouch along with a healthy dose of Eden Ice Cider—a dessert cider made from apple juice naturally condensed by Vermont’s freezing winter temperatures.

Pairings:

Cider, Salted Caramel, Figs, Apple & Pears, Rum Cake, Walnuts,

Steak or Cured Game Meats.

Port Wine, Sauvignon Blanc, Bubbly Rosé

Cheese of the Week
Jasper Hill Farms
Moses Reaper Spooky Autumn Brie

Moses Reaper is a (monster) mash-up of impeccably made cheese and playful Halloween fun.
Jasper Hill puts a spooky spin on beloved, brie-like Moses Sleeper by adding annatto to the silky interior, turning it a festive shade of orange.

The rind has a gray tinge thanks to vegetable ash, but the classic flavors of Moses Sleeper
remain: button mushroom, fresh milk, and a slight eggy funk.

Pairings:

This cheese ‘scares’ perfectly with hot honey or classic candy corn and existential dread. As well as a rustic loaf of crusty bread, fresh slices of tart apples, a seasonal harvest farmhouse ale, or a nice pinot noir.

Cheese of the Week
Mitica Pecorino Toscano DOP
100% Sheep’s Milk cheese

Pecorino Toscano cheese has a long history dating back to ancient times. It is believed to have been produced in the Tuscany region of Italy for over 2,000 years. The cheese was a staple in the diet of the Etruscan and Roman civilizations, and its production methods have been passed down through generations.

The production of Pecorino Toscano cheese follows traditional methods that have remained largely unchanged over the centuries and is made from 100% sheep’s milk, which is sourced from local farms in Tuscany. Known for its rich and creamy texture, with a slightly sweet and nutty flavor.

Pairings:
This younger subtle Pecorino pairs well with tart apples, fresh figs, walnuts and to wash it down, a chianti classico or Brunello.

Featured Cheese:
Jean PerrinMorbier de Scey

After a long hiatus in the American market, Morbier has made its return! Made from raw cows milk, this classic French cheese from the Jura region is funky and fruity with, 250 years worth of history. Instantly recognizable with its black mid line of flavorless vegetable ash separating the morning and evening milk. With its smooth texture and creamy profile, it makes an excellent melting cheese like fondue or raclette.

Pairings:
Try simply with stone fruits such as apples and a warm baguette, or with a light bodied pinot noir or gewurtztraminer. Pairs well with cured or smoked salamis, over salads with tomato, or with figs and grapes for a quick snack.

Rogue Creamery

Certified Organic Smokey Blue Cheese

Playfully inspired by Smokey Bear, this American original is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors of honey, apple, and nectarine, plus a mild “blue” finish.

Stands up well to bigger red wines, including Cabernet Franc and Zinfandel, as well as white wines exhibiting a hint of sweetness. A favorite pairing with American Whiskey.

Stewart’s Wine & Spirits pairing:

Pine Ridge Chenin Blanc-Viognier

Cline Eight Spur Zinfandel