Poppin’ Bottles, Cuttin’ Cheese
1. Double-Cream Bries, like Fromage d’Affinois from Fromagerie Guilloteau
2. Soft washed-rinds, like Langres from Fromagerie Germain
3. Aged chèvre, like Buchette from Laura Chenel
Goat cheeses become denser and creamier with age, blossoming with clean, floral flavors and peppery notes near the rind. Buchette, a personal-sized goat log from California, becomes especially melt-in-your-mouth gooey when ripened. Eating it is like wearing silk pajamas, but for your mouth. Try it with warm, crusty bread.
4. Alpine Cheese, like Comté
5. Creamy Blues, Like Rogue River Blue from Rogue Creamery
Blues can range from firm and crumbly to smooth and spreadable. When it comes to bubbles, I lean towards the latter. Rogue River Blue, wrapped in pear brandy-soaked grape leaves, is an exceptionally soft, luscious specimen that saturates the palate with a fantasy of ripe figs, butterscotch, and hazelnuts. Enjoy it with the best bubbles you can afford.