Seeing this thread, I just went to Formaggio Kitchen (also carries Jeni's...someday anyway) and got some
Meadowood Farms Rippleton
Chabichou du Poitou
Delice de Bourgogne and a baguette
Rippleton: sheep's milk, soft, has a nutty, buttery flavor. This would go well with a white burgundy or even better, Innis & Gunn toasted oak IPA or white oak wheat.
Chabichou du Poitou: goat's milk. dry, chalky, mild, even sweet. I don't know what wine I would pair this with, maybe a dry Riesling. I'd be tempted to try it with an ice wine or sauterne and some fruit like raspberries or blackberries.
Delice de Bourgogne: cow's milk, very soft, extremely creamy, say that again, extremely creamy, a tiny bit salty, rind has a faint mushroom flavor, buttery, not very complex, it just melts on your tongue and smothers it with butter. I would do a champagne with it or a jammy/fruity red depending on the occasion. Again, I'd try an ice wine with it. If there was a way to coat berries in this, that would be best, though I think you'd want to cut a berry in half to get a blanket of butter and then a shot of berry that wouldn't overwhelm the former.
Best cheese ever? I wouldn't say that, but it should be on the list of any fru-fru dinner party. I just wish good cheese didn't make rebuilding a 911 motor seem cheap.
