12 Days of Cheese
At DeLaurenti, choosing just twelve cheeses to celebrate the holidays was no easy feat. With so many extraordinary options, narrowing down our favorites felt like picking stars from the sky. But this curated collection ranges from luscious, creamy soft cheeses to robust and crumbly hard ones, and from delicate subtleties to bold piquancy. The twelve cheeses showcase the diverse artistry of the world’s most celebrated cheesemaking regions. The short descriptions and pairing suggestions below will help guide you, and you can find more about the cheeses on our website.
Brillat Savarin, a triple cream with a minimum of 75% butterfat, is rich but not heavy. Impossibly smooth and creamy, it has a pillowy soft, edible cotton rind. This one calls out for Champagne and crusty bread.
Stilton, made by Colston Bassett, a small UK dairy, has a creamy texture and balanced flavors of blue mold, earth, and butter. Pair with steak, candied nuts, and Port.
Roquefort, the king of French blues, made by Gabriel Coulet and aged by Hervé Mons, has a crumbly/creamy texture and a piquant taste. Enjoy alone, in a salad, or with a glass of Sauternes.
Adarré, a Basque cheese with a blend of sheep and goat’s milk, offers a sweet, nutty, and tangy taste. Ideal with walnuts, stone fruit, and white Rioja.
Pyrenees Brebis, a sheep’s milk cheese, is nutty with a uniformly smooth and creamy texture. Made in the French Basque Pyrénées and aged by renowned affineur Hervé Mons.
Beaufort d’Alpage, one of the best alpine cheeses in the world, is savory, herbaceous, and fruity. Pair it with walnuts and Champagne.
OG Kristal, an award-winning aged Belgian gouda, has a creamy, full-bodied flavor with dense texture and crystallization. Enjoy with cabernet and dark chocolate.
Beurre de Baratte, by affineur Rodolphe Le Meunier, is a rich, silky butter with coarse sea salt. Perfect with a crunchy baguette and wine.
Carboncino, from Piemonte, is made from a blend of cow, goat, and sheep milk and has a soft, silky interior and a light, spongy texture. Pair with crackers and Prosecco.
Besace du Berger is a pear-shaped French goat cheese from Dordogne Périgord, with a dense rind and soft interior. Pair with Sauvignon Blanc or Chablis, salads, and bread.
Schnebelhorn is a Swiss Alpine cheese with a firm texture, creamy flavor, and notes of brown butter. Pairs with Pinot Noir, sparkling wine, charcuterie, and apples.
Sagittarius, a gouda-style cheese by Shooting Star Creamery, has a golden, melt-in-your-mouth texture. Pair with Viognier, Chardonnay, almonds, prosciutto, and figs.
