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.