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Headed to vermont, and there's a ton of local cheesemakers there. I see some obvious choices, like blues and havarti.Any suggestions for other cheeses?I have a pinot noir aging, and two zinfandels. The pinot has only been aging for 3 months, and the zins 2. Should I just get some cheese that seems good, and pair with a commercial wine to see how the flavors pair? I know from this forum my reds are still very young.
Headed to vermont, and there's a ton of local cheesemakers there.
I see some obvious choices, like blues and havarti.
Any suggestions for other cheeses?
I have a pinot noir aging, and two zinfandels. The pinot has only been aging for 3 months, and the zins 2. Should I just get some cheese that seems good, and pair with a commercial wine to see how the flavors pair? I know from this forum my reds are still very young.
