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Cheese- How to prepare an appetizer cheese platter
Doug Berlogar - Cheese expert, Dean & Deluca


Wine Pairings for Appetizer Cheese Board
by Dean and Deluca Cheese Expert Doug Berloager

Wine: Salus Staglin Family Vineyard Cabernet Sauvignon
Cheese: Zamorano (Sheep’s Milk) (Spain)

Zamarano cheese is a sheep’s milk cheese made in the Castile-León region of Spain. This is a hard cheese which is typically aged about 6 months. The cheeses are turned often, and rubbed with olive oil, giving the cheese its characteristic dark color. This cheese owes its flavor character to the breeds of sheep predominant in the region (Churra and Catellana), the climate conditions (cold and humid) and its long aging in cellars.

Wine: 2005 Decoy of Duckhorn Napa Valley
Cheese: Epoisse (Cow’s Milk) (Burgandy)

Époisses de Bourgogne is a cheese made in the village Époisses found in the Commune of Côte-D’Or. It is located around halfway between Dijon and Auxerre. Commonly referred to as Époisse, it is a pungent unpasteurized cows-milk cheese.

Wine: 2006 Hartwell Sauvignon Blanc
Cheese: Ticklemore- (Goat’s Milk) (England)

The cheese is made with full fat pasteurized goat’s milk, which yields a cheese that is about 48% fat content. The flavor of the cheese is very delicate and slightly fruity without strong goaty aromas or finish.

Wine: 2005 Zmor Gewürtztraminer Alexander Valley
Cheese: Abbaye De Belocq (Sheep’s Milk) (France)

A French, traditional farmhouse, hard cheese form the Pays Basque region, made from unpasteurized sheep’s milk. The cheese was first made by the Benedictine monks of the Abbaye de Notre Dame de Belloc from the local flocks of sheep.


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