Featured

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