Le Tastevin Wine Club - Notes on Cheeses – October 08, 2025

The cheese have been selected because they should complement the aromatic, medium body Gamay-based wines of the evening.

Upland Cheese Company Pleasant Ridge Reserve (Raw cow's milk cheese). They craft only one cheese at Upland's, and it is wonderfully made in mountain style (Beaufort is the model). Pleasant Ridge Reserve is made from the raw milk of nine breeds of cows that graze in a variety of pastures, ensuring richness and a complex flavor. Aged 12 to 18 months, the cheese develops a deep and rich nose. The sweet, nutty flavor is accented by just the right amount of acidity, and the finish is long and satisfying. Pleasant Ridge is arguably one of America's best cheeses, having won numerous Best in Show and Grand Champion awards, the only American Cheese to win both awards.

Emmentaler Emmi AOP - This Swiss cheese is a pasteurized cow's milk product aged in the sandstone caves of Kaltbach. Only the best wheels of Emmi Roth's Lucerne Emmentaler are selected for this cheese. An unmistakable blackish brown rind forms around the 200 pound wheel of Emmentaler during the cave-aging process, while the fruity and nutty flavors intensify with notable crystals lending a unique texture. The best known of the Swiss cheeses, Emmentaler cheese is famous for its open texture or 'eyes'. However, Kaltbach Emmentaler AOP is more than just the characteristic holes. It is about the hallmark black-brown patina that develops as the cheese matures for 3 months in the cheese dairy and for more than 300 days in the caves. During this maturation process, white crystals and drops of water are formed from the cheese, known as "tears of joy". The cave maturation results in a tangy, nutty flavour and a crumbly, slightly crystalline texture, typical of the fine Swiss classic from the caves. Our cheese is aged for 12 months.

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