La Champagne is a region of timeless natural beauty. The name derives from the Latin ‘campus’, ‘campania’, or field. In Old French, this became ‘Champaign’. Today, it’s Champagne. From the very outset, the wines of Champagne were prized above all the vineyards of Europe. Over 24 million bottles are sold in the U.S. every year. Here are a few cheeses we enjoy with champagne:
- Chevre by Vermont Butter and Cheese: It’s nice that CHampagne and CHevre both start with CH, because the two pair perfectly together. This young, fresh goat cheese comes to us from Vermont, but don’t prejudge it – it rivals the best that France has to offer. (4 oz)
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Collier’s Cheddar: Good value, nutrition, and an extraordinary taste define this cheddar. Collier’s is made to one recipe, matured, and packed in Denbighshire. (1/2 lb
) - Camembert: The most famous cheese from Normandy, it has a white mold rind and a rich, creamy interior that pairs delightfully with fine Champagne. (8 oz)
- Fromage d’Affinois: This luscious, Brie-like cheese comes from the Pilat Regional Park in France’s Rhone-Alpes. It’s unique in the world of double cremes in that as it ages, it still maintains a firm paste in the center. Rich, creamy, and gooey, it’s excellent with crisp champagne paired with apples, grapes, and walnuts.
Please note that any item temporarily out of stock will be substituted with a similar item of equal value. Champagne not included.