Le Tastevin Wine Club - Notes on Cheeses – May 13, 2026

The cheeses were sourced from The Cheese Lady, and the epis and baguettes from Give a Thanks bakery, both in Rochester, Michigan. The demi epi bagette style, shaped like a wheat stalk (pain d'épis), is both beautiful and practical - perfect for tearing apart and sharing. Also, the pecan raisin and french peasant bread were sourced from Zingerman's bakery in Ann Arbor, Michigan.

In general, the cheeses this evening are softer and milder to better pair with tonight's wines

Glacier Penta Creme (cow's milk) is a revolutionary luxury ultra-creamy blue cheese from Carr Valley in Wisconsin. A
quintuple-crea blue cheese ("penta creme") and is known for:
o Extremely high butterfat ➔ lush, velvety texture
o Mild, buttery blue flavor ➔ less sharp than Roquefort or Gorgonzola
o Soft, spreadable paste ➔ no crumble - it's closer to mascarpone than to Stilton
o Pasteurized cow milk w/ pencillium roqueforti.
Flavor Profile: Glacier Penta Creme tastes like someone turned blue cheese into silk. It's the dessert wine
of blues - lush, uttery, mellow, and outrageously creamy.

Port Salut (cow's milk) is a semi-soft, washed-rind cow's milk cheese originally created by Trappist monks in the
Loire Valley, this version is from Pays de la Loire, France. It has a distinctive orange rind and a mild flavor. "If Taleggio is a shout, Port Salut is a polite conversation."
Flavor Profile:
o Mild, lactic, slightly sweet
o Lightly yeasty from the washed rind

 

Camembert (cow's milk) is the classic soft ripened, bloomy-rind cow's milk cheese from Normandy. This is the true
AOP Camembert de Normandie from Marie Harel, made with raw milk and ladled by hand.

Page last updated: June 16, 2026 (EB)

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