Meal and wine pairing
Photo by Kate Ausburn (CC BY 2.0)
https://www.flickr.com/photos/treslola/6885602803/
Valençay Blanc
Vins tranquilles blancs
Serve at: 08-10°C ou 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
This drink is paired well with 66 meals:?>
Meal families
Cheeses
Ada’s Honor
United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Cheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Blarney Castle
Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.
Cheeses
Cabricharme
Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.
Cheeses
Caillou du Rhône
France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.
Cheeses
Camisard
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind wrapped in a thin slice of bacon, can be heated in the oven or in a pan.
Dish usually served with a green salad.
Cheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Cheeses
Coach farm triple cream goat cheese
United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.
Cheeses
Creamy Lancashire
United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk with a pale yellow natural rind.
Ripening : 2 to 4 weeks.
Cheeses
Crottin de Champcol
France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Cheeses
Crottin de Chavignol
France. Centre-Val de Loire. Cher. Sancerre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Cheeses
Crü di capra
Italy. Lombardy.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months minimum.
Cold starters
Fresh Sainte-Maure cheese and pistachio terrine
Sainte-Maure : goat cheese.
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Garrotxa
Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.
Cheeses
Goat camembert
Soft-ripened cheese made from goat's milk with a bloomy rind.
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