Pinot Noir Cheese Course
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Product Description
Pinot Noir pairs successfully with many natural-rinded sheep and cow milk cheeses so long as they are not too aged. Lancashire, like many traditional farmhouse British cheeses, folds into Pinot Noir gracefully. Pinot Noir also balances nutty sheep milk cheeses. The best Pinots are not very sweet, and since the Belloc provides sufficient sweetness on its own, the cheese doesn't need to be all that salty. Pinot Noir is not known for it's acidity either, therefore the cheese doesn't need to be very tart to harmonize with the wine. The youngish Le Moulis made with cow's milk offers the butter that the velvety smooth Pinots love, along with the earthy finish that flatters Pinot.
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