This gold medal winner from Boston Post Dairy in Vermont is a washed rind  Tomme-style pasteurized goat’s milk cheese, aged 4-6 months with a rich buttery flavor and nutty undertones. A symphony of flavors that linger.  Pairs well with Pinot Noir, bold dark fruits, fresh apples and rustic bread.
Stewart’s Wine & Cheese Pairing: Louis Jadot Pinot Noir (Bourgogne)

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