Creamy Cheeses

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Mor­ri­son un­wrapped a Bucheron, a triple cream goat’s milk cheese na­tive to the Loire Val­ley in France, which he said pairs best with a sparkling wine from Bur­gundy.

“This lit­tle Bucheron cheese dances with that wine,” he said.

While mak­ing the cheese, he said, they add cream through­out the process un­til it reaches nearly a but­ter con­sis­tency. A del­i­cate wine al­lows for the cheese to dom­i­nate the fla­vor.

Per­haps most in­ter­est­ing, Mor­ri­son de­scribed how the high acid­ity and the bub­bles in the wine – which he play­fully de­scribes as “scrub­bing bub­bles” – break through the cream.

“It just mixes to­gether with the creami­ness of the cheese and causes this very pleas­ing … gas­tro-oral event,” he said, and then laughed. “There’s prob­a­bly a bet­ter way to phrase that.”

If you wanted to be truly deca­dent, he said, you could add a driz­zle of nat­u­ral honey or aged bal­samic vine­gar.

A brute, with its lower sugar con­tent, would also work well, Mor­ri­son said. And any lighter wine with mi­cro nu­ances fea­tur­ing cit­rus or ap­ple-type of fla­vor.

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