Creole Baked Ile de France Goat Cheese with the Marechal Sauvignon Blanc and the Samuel Adams Nobel Pilsner

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Michael Landis, our Cheese, Wine & Beer Expert pairs up the Creole Baked Ile de France Goat Cheese with the Marechal Sauvignon Blanc and the Samuel Adams Nobel Pilsner. The recipe can be found on the Ile de France Cheese web site.
Marechal Sauvignon Blanc & Creole Baked Ile de France Goat Cheese
The Ile de France Goat Cheese brings out the ripe fruits of this classic Marechal Sauvignon Blanc, while the wine slightly tones down the tanginess of the goat cheese and brings a nice creamy almost buttery like finish to the cheese.
Samuel Adams Nobel Pils & Creole Baked Ile de France Goat Cheese
The Ile de France Goat Cheese brings out a little bit of sweetness out of the Samuel Adams Nobel Pils and gives the cheese a creamy and slightly sweeter flavor. This is an excellent pairing for a light and fun beer and cheese that's not over complicated.

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