A Review Of Our Cheese Pairing Event

First off, thank you again to all those for coming!!!

Jamie Mayne and myself had a wonderful time conversing with friends new and old, exploring our palettes, and making new culinary and wine discoveries.

If you missed it, here is the menu of cheeses, small accompaniments and wines with which they were paired:

La Tur (Cow/Sheep/Goat) from Italy – paired with Gooseberry Jelly – Rucksack Chenin Blanc

Vacherousse d’Argental (Cow) from France – paired with honey roasted nuts – Rucksack Barbera Rosé

Kaasfort 30 Month Gouda (Cow) from Holland – paired with peach mostarda – Rucksack Zinfandel

Old Fritz (Cow) from Switzerland – paired with pickled fennel – Rucksack Cabernet Franc

We encourage you to go out and try these cheeses on your own and see what you think. Perhaps the most important message from the evening was experiment, experiment, experiment. We created the above list based on our knowledge and experience, however we definitely believe that these pairings should be tried in other orders. If the attendants of this event took nothing else away, we hope that they learned to listen to their own palettes, play and get out there and have some fun!

This inaugural cheese event at Rucksack was such a success, we will definitely be doing this again. Please stay tuned to our newsletter, in addition to our Facebook and Instagram pages, and of course this website for information about other exciting Rucksack events coming up throughout the year.