Long, long ago, in a prelapsarian time some cheese lovers call “the Before Times,” a certain cheese graced our case. Ask any of our senior staff (we’re talking 7+ years) about this cheese and they’ll turn misty eyed and sentimental. “Abbaye de Belloc,” they’ll mutter wistfully, like the memory of some forgotten dream. But now, Abbaye de Belloc is back!
We say it a lot, but it’s true: Sheep milk is hard to pair. The flavor is delicate yet complex, the texture rich, the cheese often tart. A Pinot Noir rosé with more skin contact has the perfect amount of tannin to stand up to the Sogn’s richness. The Teutonic’s fresh, fruity notes brighten the cheese and provide a perceived sweetness that balances the earthier notes of the cheese. The duo is light and optimistically sunny, with enough heft to be comforting during the grayer Minnesota days.
