This week’s pairing features one of our most popular cheeses from our case. And if there’s one cheese to count on for a reliable pairing, it’s typically, the L’Amuse Brabander. Hand-selected from a cheese cooperative in the Brabant region of Southern Holland, by Betty and Martin Koster of Fromagerie L’Amuse, Brabander is a pasteurized goat milk gouda that most everyone favors. Through careful selection, and a unique method for aging, Brabander is dynamic in flavor, meanwhile delivering a melt-in-your-mouth, yet slightly crystalline paste. Reminiscent of a sea salt and cashew caramel ice cream, Brabander is aged for just about 6 months at slightly higher temperature and humidity than typical of most goudas. For this week’s selection, we’ve paired this gouda with a food-friendly rosé from the Savoie region of Southeastern France, made from the regional varietal, Jacquére. With notes of rusty late season strawberries, light body, mild effervescence, and the perfect acid, the rosé from Domaine Labbé provides ideal qualities needed for an effortless pairing.