August Cheese Club: Iowa

cheese_club_logo-1240x1240Abondance CheeseAbondance AOP
Rodolphe Le Meunier
Haute-Savoie, France

Abondance, is a semi-hard, traditionally French, mountain cheese produced in the Abondance Valley of Haute Savoie, in the Auvergne-Rhône-Alpes region of France. The cheese is made exclusively from unpasteurized cow’s milk sourced from its own breed of cattle, Abondance, as well as Taurine and Montbéliarde. Abondance features a slightly grainy and creamy paste with floral, vegetal, and nutty aromas. On the palate, there’s a beautiful balance of sweetness to acidity; it tastes intensely fruity and buttery with a hazelnut flavor.  Before eating, remove the natural rind its gray layer underneath.

WINE & CRAFT BEER PAIRINGS:
Abondance cheese pairs wonderfully with a dry white wine from the Savoie region; or a light red, such as a Gamay Beaujolais or a light Pinot Noir.  Additionally, this cheese pairs well a crisp, pale lager or a kolsch.

WINESTYLES: Crisp and Fruity
BEERSTYLES: Crisp and Clean

PRODUCTION:
Abondance cheese has had an Appellation d’origine contrôlée (AOC) designation since 1990.  AOC designations were created to ensure products with long histories and strong senses of terroir will guard their identity and uniqueness in the marketplace. With this designation, a cheese producer cannot call a cheese Abondance if it is not made within the confines of a singular region, or according to traditional methods and specifications, similar to wine AOCs like Bordeaux, Bourgogne, and Champagne.

Abondance was originally made by monks at the Abbaye d’Abondance (Abondance Abbey) in the 12th century. In the late 1300s, the monks were the official supplier of cheeses to the Avignon popes. This rich, ivory-yellow cheese is made in the area’s mountain chalets from batches of raw milk that combine morning milk with milk from the previous evening. The milk is heated in a copper cauldron to 90° F to warm the curd that is formed, without cooking it. The curd is then cut, drained, put into a round wooden mold, and pressed for a day with a weight on it. It is then salted either by hand, or soaked in brine, then cave aged on spruce planks for six months at a temperature of 54° F and a humidity level of 95%. The cheese is brushed with brine and turned while aging.

Tomme d’Abondance

Comté Fort Saint-Antoine CheeseComté Fort Saint Antoine
Marcel Petite
Jura, France

Comté Fort Saint Antoine is a semi-firm, unpasteurized, aged, cow’s milk cheese from the Jura and Franche-Comté regions of Eastern France. Century-old techniques are used to make Comté, which is the most produced and consumed cheese in France. Made with unpasteurized cow’s milk, from Montbeliarde Cattle or French Simmental (or crossbreeds of the two), the taste is complex, nutty and caramelized with a lingering, but not sharp, flavor. The combination of sweetness and saltiness give this cheese an intriguing flavor. This mature Comté is firm but supple, with a buttery and oily texture. It is traditionally sold in huge blocks and matures for a year before it is ready for sale. The natural cave atmosphere of the fort allows this longer aged Comté to have a rich, nutty, fruitier and more flowery taste than its younger aged counterparts. Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.

WINE & CRAFT BEER PAIRING: Comté Cheese is very versatile and pairs beautifully with a Chablis (Chardonnay), a Champagne, or a Pinot Noir. It also pairs well with a light lager, a blonde ale, or a pilsner.

WINESTYLES: Silky, Bubbly and Mellow
BEERSTYLES: 
Crisp and Clean

PRODUCTION:

In 1966, Marcel Petite discovered a defunct military fort in a forest of Haut Doubs, at 3600 feet altitude. The fort’s structure of cut and vaulted stone, covered with a thick layer of soil, providing ideal conditions for “affinage lent” (slow maturing). Petite realized that his Comté cheeses should be aged in their natural environment, near the mountain cheese dairies where they are made. This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and color. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or 24 months. Comté generally will get its name from the cellar where it was ripened, such as Comté Fort Saint-Antoine. Today, over 100,000 wheels are ripened for 10 to 20 months, in the Cathedral of Marcel Petite Comté.

Comté was one of the first few kinds of cheese to receive an AOC status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tons of annual production.

Comté Cheese Production

© Comté Marcel Petite

Comté Production

© Comté Marcel Petite

 

Monthly Cheese ClubDon’t let your Wine Club go home alone!

Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

The Mystery Behind Cheese and Wine, Explained

Great things take time. We are all familiar with the age-old adage, “Rome wasn’t built in a day.” Whether you’re painting a city block mural or writing a once-in-a-lifetime novel, know that life’s greatest achievements are the result of many smaller efforts strung together with great love and care.

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Create a beautiful and delicious gift, or treat yourself! All the spreads will look lovely atop a brightly colored cheese plate!

Achieving greatness is not often the result of just one lucky lightning strike, but rather dedicated mini-moments of daily discipline exercised over time. Great endeavors, great love, great art, and of course great wine and cheese all take time and care. It is when that time and care are given that we are truly wow-ed with the results.

At WineStyles Tasting Station, we like to appreciate all the finer foods of life, so let’s take a moment to appreciate two of our favorite aged delicacies: Cheese and Wine!

cheese-makerWine has been around since man’s first fire-side dinner party way back in the late Stone Age (nationalgeographic.com). Cheese, on the other hand, came into our lives only 8-10,000 years ago and wine couldn’t have been happier that it finally showed up to the party (nationalhistoriccheesemakingcenter.org).

Cheese and wine are notoriously great when paired together, perhaps because wine pairs so well with many delicacies – chocolate, pizza, leftover Easter candies, to name a few. Although they are so enjoyable together, the pairing process can be difficult to understand. After all, these are two very different items, right?

Precisely!

There is a reason the most popular food pairings of all time make our collective mouths water. Think peanut butter and jelly, sandwiches with pickles, and soda pop with a bag of potato chips. Each of these pairings are so satisfying because they lend a harmonious balance to our taste buds.

Let’s break it down to a gastronomical level. LiveScience.com puts it simply, saying:

CheeseWine2

Choose a rustic slate board for an extra dose of chic. Wine, cheese, and jam make the perfect trio for your taste buds!

“Because fat is oily, eating it lubricates the mouth, making it feel slick or even slimy. Meanwhile, astringents, chemical compounds such as the tannins in wine and green tea, make the mouth feel dry and rough… We don’t like slimy, but we don’t like puckered up, either.”

There you have it. What first seemed an inexplicable craving to enjoy a cheese plate with your glass of wine is finally explained by science! Next time you’re snacking on something salty or fatty and crave a refreshing soda or crisp glass of wine, you’ll know what’s really going on – your taste buds are searching for harmony. And who are we to deny them that!

Want to learn the basics of pairing Cheese and Wine?

Sign up for our next Boot Camp Class: Cheese & Wine 101 at your local WineStyles!

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Learn all about pairing your favorite Cheeses and Wines in this interactive class! Best part about it – you get to taste as you learn! Don’t miss out, this class will be both educational and delicious.

Please RSVP at your local WineStyles location. Seating space is limited, so make your reservation as soon as possible!

*Please note: Classes and rewards may vary at different WineStyles locations. See your local WineStyles Tasting Station for details, click here.

Thanks for reading,

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