Food and wine pairing

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Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.

Ripening : 12 to 24 months.

This dish pairs well with 17 drinks :

Alsace Pinot noir rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine low in tannins.

>dish info

Arbois Pinot noir

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

>dish info

Arbois Pupillin Pinot noir rouge

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

>dish info

Bourbon whiskey

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Once you open the bottle, consume it within 36 months.

>dish info

Brut cider

Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Once you open the bottle, consume it within 3 days.

>dish info

Bugey Pinot noir

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Prefer a pairing with a wine low in tannins.

>dish info

Cidre Cotentin Extra-brut

Cider(s) / Perry / Mead

Serve at 08-10°C or 46-50 °F.

Once you open the bottle, consume it within 3 days.

>dish info

Cidre de Normandie Brut

Cider(s) / Perry / Mead

Serve at 08-10°C or 46-50 °F.

Once you open the bottle, consume it within 3 days.

>dish info

Côtes du Jura Pinot noir rouge

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

>dish info

Demi-sec cider

Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Once you open the bottle, consume it within 3 days.

>dish info

India pale ale

Beer(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Lalande de Pomerol

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

Pale ale

Beer(s)

Serve at 06-08°C or 43-46 °F.

>dish info

Pale lager

Beer(s)

Serve at 06-10°C or 43-50 °F.

>dish info

Pilsner

Beer(s)

Serve at 04-06°C or 39-43 °F.

>dish info

Pomerol

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

Stout

Beer(s)

Serve at 09-11°C or 48-52 °F.

>dish info