COMMON CENTS WINE + CHEESE CLUB February 2021 | 3-cheese line up Pérail de Brebis | Midi-Pyrénées, France Pasteurized sheep’s milk This little bloomy-rinded disc fromage is the byproduct of Roquefort production. If there’s leftover milk from cheesemaking of the classic, French blue, the remainder of the milk goes into these tiny buttons of sweet, grassy cream with a hint of lanolin. From this month’s wine club lineup, this cheese pairs well with: 2018 Planet Oregon Pinot Noir Coho | Duvall, Washington Raw jersey cow’s milk A slightly washed tomme-style from Cherry Valley Dairy, this cheese is a tremendous expression of terroir. You’ll note flavors of the meadow, where their well-cared-for cows graze, and a slight brininess. Though Coho is an excellent melter, it also makes for a great table cheese, reminiscent of mountain tommes of France. Try it with: Sant'Agata Cantina Paltrinieri Lambrusco di Sorbara or 2018 Planet Oregon Pinot Noir Bûche de Chèvre Frais | Loire Valley, France Pasteurized goat cheese This cheese is young, fresh, bright, and zingy, while still being full and creamy. All of this makes for an incredibly balanced bite and an amicable pairing partner. Try it with: 2018 Pra Otto Soave Classico or 2018 Gabbas Vermentino di Sardegna Manzanile And some tips to keep your cheese happy at home ● Protect your cheese from drying out by keeping it in your fridge in a lidded container (like tupperware), a plastic baggie, or the crisper drawer. ● After opening, always use fresh plastic wrap for any cheese you’re not planning to eat within a day, unless it’s being kept in a container (which we recommend). ● In general, we suggest eating your cheese within a week or so of purchasing. Some cheeses will last longer, but, you know, why wait! ● Keep bloomy rinds and blues separated when possible. The molds are quite zealous and will grow on any cheese they can latch onto, so just keep them in separate containers and you’ll be fine. ● A word about mold ○ If it’s growing on your semi-firm or firm cheeses, just cut it off and eat it! This white and blue mold is just fine — these cheeses lack the water to host the nasty molds. But if mold is growing on your fresh mozzarella, feta, cream cheese, or fresh chevre, throw it out. The amount of water in these cheeses provides a great ​ ​ environment for the nasty stuff. If you start to see mold, you can be sure that the filaments are already running throughout the cheese :( ● For the best flavors, take your cheese out of the fridge for an hour or so before serving. When cheeses are too cold, all their delicious flavors, aromas, and textures get shy. Serve at room temperature to enjoy to the fullest. This month’s fromage was carefully curated by Seattle’s Resident Cheese Lady, Rachael Lucas, ACS CCP, CCSE. Rachael is a cheese buyer for the Ballinger Thriftway in ​ Shoreline, a fromage writer for tastewashingtontravel.com, a blogger at ​ ​ cheeseladyloveswine.com, and she’s on the Board of Directors for WASCA (Washington State ​ Cheesemaker’s Association). .