Now that the temperatures are cooling down, it's time to settle in the Lounge with a glass of wine and selection of artisan American cheeses. Together with our cheese & charcuterie expert Lauren Weissman, we have added a variety of new tastes and flavors that pair nicely with fresh bread and sliced meats from the berkel.
Tumbleweed, Cow's Milk from Fire Spoke Creamery in Lancaster, PA. Semi-hard cheese, cave-aged for 12 months, rich, brown butter aroma and finishes like a creamy cheddar
Ewe's Blue, Sheep's Milk from Old Chatham Dairy in Old Chatham, NY - Creamy rich cheese made in Roquefort style, aged for 6 months, tangy blue flavor
Camembert, Cow's Milk from Blythedale Farm in Corinth, VT - Mild and creamy with a bloomy white mold rind, handmade using the milk from only a small herd of Jersey cows
Chapelle, Cow's Milk from Chapel's Country Creamery in Talbot County, MD - All natural, bloomy rind cheese aged 60 days, mellow flavor with earthy undertones
Coupole, Goat's Milk from Vermont Butter & Creamery in Barre, VT - Delicate, hand-shaped cheese, mild and dense with a creamy center
Additionally, Lauren has created her own Cinnamon Peanut Butter Brittle and Pinor Noir Jelly to pair with the cheeses.
To try her recipe for Pinot Noir Jelly at home, you will need: 3.5 cups pinot noir, 1/2 cup of fresh lemon juice, 1 package liquid pectin, & 4.5 cups white sugar.
Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil and continue boiling for 1 minute, stirring constantly. Remove from heat. Pour into glass jars and allow to cool.