Allow me to be the first contributor to this blog space to announce that ABCFWS has recently added a terrific assortment of authentic regional and artisanal cheeses from Artisanal Premium Cheese to selected stores in Florida.  For the cheese lover in me, the timing couldn’t be better.  I mean, let’s face it.  What goes better with wine than cheese?  Not too much else in my book.  After all, these two partners have had a natural affinity for each other since perhaps the dawn of civilization.  Well, at least as old as the discovery of fermentation.

So what’s the new cheese lineup look like?  There are a total of 13 new choices from around the world: 3 from France, 2 from the Netherlands, 5 artisanal cheeses from the USA, and 1 each from Italy, Spain and Canada.  The new French cheeses include a Brillat-Savarin, a Tomme Fermiere from Alsace and a Camenbert, the Netherlands entries are a 4 year aged Gouda and a Geit-in-stad , while the 6 US selections hail from Utah (Terraluna), Minnesota (North Country Blue),  Wisconsin (Uplands Pleasant Ridge), and Vermont (a Bordeaux-style goats cheese called Laurier and 2 year aged Cheddar).  Rounding out the collection are an Italian Pecorino Sardo, a Spanish La Peral and a Canadian Sentinelle.  Whew! That’s quite a variety!

I recently treated my taste buds to the La Peral, a creamy cow and sheep’s milk blue cheese produced in Northern Spain in Asturias.  The La Peral reminded me of an Italian Gorgonzola Dulce – slightly crumbly, with a moist, rich consistency and pleasantly mild sharpness.  It has a hint of olive and mushroom with a melt-in-your-mouth texture.  I cut a few slabs and spread it on some crusty, French-style baguettes and paired it with a robust, jammy, Garnacha from Campo de Borja (Borsao Tres Picos $15.99).  The wine’s deep plum fruit and black pepper spice contrasted nicely with the salty and buttery notes in the cheese.  Later that same evening, I melted some the La Peral on top of a perfectly seared sirloin burger cooked to a juicy medium rare.  Man, talk about beyond good!

After googling La Peral on the web, I was interested to find out that this cheese is produced by one family going back to the 1920’s.  I’ve since had it with other wines: a Rioja Reserva, a Ruby Porto and a nutty Amontillado Sherry, all with good success.

Jim Greeley, Wine Supervisor, SW Florida