Wine & Cheese Wine & Cheese

BrieBrie

Considered the Queen of Cheeses, Brie is famous for its smooth yet tangy, slightly acid taste and its woodsy smell. The cheese ripens quickly, and must be eaten before the flavor and aroma become offensive.

ReblochonReblochon

Soft and surface-ripened, Reblochon originated from the Savoy mountain region. Reblochon means "second milking" - cow herdsmen would fill milk quotas with their early milkings, and do an additional milking (they felt that richer milk came from this one) to use for their cheesemaking. Additionally, the cheeses were made while the milk was still warm. Rare and expensive

CamembertCamembert

A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village, in which there is a statue of the creator of this particular variety (Marie Harel). At the beginning of its ripening, Camembert is crumbly and soft, and gets creamier over time (usually 2-3 weeks). A certain legend says that Napoleon liked Camembert so much when he first tried it that he gave the waitress who served it to him a long, passionate kiss.

Pont – l’ EvequePont – l’ Eveque

Named after a town in Normandy, France. Pont-l'Eveque has a slightly moldy brown rind and a soft, supple paste. Also known as Moyaux cheese.

MunsterMunster

8th Century monks from the French valley of Munster first created this soft, orange-rinded cheese.