Cheese Classifications Pasteurized - used to kill off germs, milk is heated to a high temperature and held for a specific

c amount of time; FDA rules severely regulate the importing of cheese, requiring most to be pasteurized; reduces the flavor profile, but improves shelf life, many popular French cheeses are now unavailable in the US Raw - uncooked, more true to milk flavor, coveted by cheese aficionados; NOT TO BE CONSUMED IF PREGNANT Fresh - uncooked, unripened (no mold), mild, moist, tangy FVD: Housemade Ricotta - Gnudi, Doughnuts FVD: Housemade Mascarpone cream cheese, farmers cheese, cottage cheese Pairing: crisp, light white wines - Sauvignon Blanc, Pinot Grigio Bloomy rind - semi-soft, inoculated with mold from the outside during the cheesemaking process, resulting in a delicate, furry exterior (often rubbed off due to packaging) FVD: Haystack, CO (Alyson worked here) FVD: Prix de Diane, Rockport ME FVD: Brillat Savarin Brie, Camembert, Pierre Robert Pairing: rich, whites - Chardonnay, Vouvray Pairing: light, fruity reds - Beaujolais (Gamay), Pinot Noir, Grenache Washed rind - semi-soft, inoculated with mold from the outside, later in aging process so as to be not so strong, usually orange-hued, washed in a saltwater solution (sometimes rinsed with beer, brandy, or other liquid) FVD: Hudson Red FVD: Red Cloud Pont-lEveque, Taleggio Pairing: rich, aromatic whites - Riesling, Chenin Blanc, Gewurztraminer Pairing: full-bodied reds - Cabernet Sauvignon Pairing: darker beers - wheat, porter Natural rind - self-formed rind, no mold inoculation, no washing; dense textured, and well-aged Mimolette, Tomme de Savoie Pairing: full-bodied whites - Chardonnay Pairing: medium- to full-bodied reds - Merlot, Syrah, Sangiovese

Blue-veined - injected with mold (Penicillium) usually with a syringe, either during cheesemaking or aging processes FVD: Barden, Consider Bardwell, VT FVD: Bleu de Bocage, FR Gorgonzola, Roquefort, Maytag Blue Pairing: Sweet or fortified wines - Port, Sauternes Uncooked, pressed - unheated and pressed to drain the whey, firm texture FVD: Barely Buzzed, UT English Cheddar, Manchego, Morbier Pairing: full-bodied whites - Chardonnay Pairing: medium-bodied reds - Merlot, Tempranillo Pairing: possibly Port, Stout Cooked, pressed - heated before pressing, firm texture Gruyere, Parmigiano-Reggiano, Dutch Gouda Pairing: Sangiovese, Malbec Pairing: darker beer

Accompaniments Crackers - housemade Whole wheat Fennel pollen - floral, more licorice flavor than fennel seed Toasted walnut bread - housemade Date and Fig Newton - housemade, for those unfamiliar with fig newtons: fig and date filling in a cookie-like pastry, or biscuit (British term) Candied nuts - toasted with honey and sugar-in-the-raw, salted, then baked Cocoa almonds - 3 coatings: first with simple syrup, then with chocolate, finally with cocoa layer Dates - Mehjool Figs Fresh fruit, usually grapes and/or sliced local apple or pear Fruit preserves (see above) - housemade Honey - Albion ME

Mise: individual - salad fork and dinner knife, cheese knife for each soft cheese shared - same, plus share plates