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Wine & Cheese Club: A Pairing Night
The Cellar at Allenberry
Tuesday, October 13 · 6:00–7:30 pm · $30 per person · 21 and over
Three cheeses. Five pours you won't find by the glass. A certified Level 2 sommelier, Sam Gibson of The Wine Merchant chose every bottle on the list and will tell you where each one comes from and why it belongs beside the cheese in front of you.
The flight, in order
One- Grass Fed Double Creme Brie
The Baldor Brie is a delicious grass-fed cows milk cheese, made with milk sourced from Normandy. This double creme has fresh and lactic flavors with a subtle hint of salt. Perfect for enjoying table side or cooked. The penicillium candidum rind is perfectly bloomy and imparts a slightly earthy flavor. Texture is chalky when young and beautifully creamy when fully ripe.
Two - 8 Month Aged Piave
Often likened to the king of Italian cheese, Parmigiano-Reggiano, Piave is a deliciously nutty, pasteurized cow's milk cheese from the Veneto in northern Italy. It has a concentrated sweet, crystalline paste with a full, tropical fruit flavor and slight almond bitterness. Aged for twelve months, Piave is wonderful as a table cheese, shaved over a salad of bitter greens, or enjoyed with an aperitif.
Three - Somerdale Red Dragon
Somerdale Red Dragon forms part of the'Heraldic range of speciality blended cheddars. English Cheddar is carefully blended with Wholegrain Mustard Seed and Ale providing a wonderful bite without being overpowering.Red Dragon is a great addition to any cheese board and makes for a fantastic burger topping or grilled sandwich filling.
Seating is limited.