BDS Cheese and wine

Question 1

Gruyère AOP

Answer 1

• raw cows milk
• l’Aubersons, VD, CH
• alpine cheese aged 24 months
• Fat, fruity, salty and crunchy.
• Wine: Calamin

Question 2

Chaux d’abel fermier

Answer 2

• raw cows milk
• le Fuet/ bernese Jura
• alpine cheese, aged 8 months
• Aromatic, fruity, slightly, salty with milk notes.
• Wine: Calamin

Question 3

Tomme de Rougemont

Answer 3

• raw cows milk
• Rougemont, VD, CH
• Alpine cheese. The Rougemont dairy is supplied by 30 milk producers whose cows graze in the natural
  meadows and alpine pastures of Paysd’Enhaut.
• Creamy, floral, smooth and barn taste.
• Wine: Servagnin

Question 4

Vacherin Mont d’Or AOP “Pegase dore”

Answer 4

• Thermalized cows milk
• Vallée de joux, VD, CH
• Farmhouse It is marketed in round boxes of various
  diameters made of spruce. The strips of spruce are harvested by specialists called “sanglier”.
• Mild, creamy and woody.
• Wine: Barbaresco

Question 5

Sainte-Maure de Touraine AOP

Answer 5

• raw goat milk
• Touraine, FR
• Farmhouse. A straw of rye engraved with the name of the producer and an attestation of the AOP is inserted into the middle of this fragile little cheese.
• Discreet goat flavors, sweetness and freshness, hazel-nut taste.
• Wine: Muscadet

Question 6

Cosne du port Aubry

Answer 6

• raw goat milk
• Nivère, Burgundy, FR
• A Farmhouse produced cheese with a natural rind that is slightly creased and dotted with blue mold due to the natural development of the blue Penicillium. They are matured on rye mats in a fresh cave.
• Strong characteristic, goaty taste. The flavor intensifies during ripening with the development of an attractive blue rind. Its texture is dense with a rich creamy heart.
• Wine: Muscadet

Question 7

Brique de Brebis

Answer 7

• raw sheeps milk
• Saulzais le potier, Cher, FR
• Farmhouse
• Creamy, slightly acidic, light & smooth. Stronger when it’s ripened.
• Wine: Ried Loibenberg

Question 8

Quintano

Answer 8

• raw sheeps milk
• Bergamo, IT
• Farmhouse
• Creamy, aromatic, fruity & slightly salty.
• Wine: Ried Loibenberg

Question 9

Stilchelton

Answer 9

• raw cows milk
• Derbyshire, Leicestershire, Nottinghamshire
• It is made to a traditional Blue Stilton recipe, except
  that it uses raw milk and rennet from calves’ stomachs. The cheesemakers could not legally use the name
  ‘Stilton’ since it is granted the status of PDO by the European Commission.
• Buttery, caramel tasting notes, creamy, savory, spicy & sweet.
• Wine: Pauillac/ Sauternes