In honor of national bourbon month, the French Cheese Board welcomed Four Roses Bourbon and food influencers for a cheese and bourbon pairing event.
We created the following 3 pairings for the occasion:
- Four Roses Bourbon with Bethmale: a pressed goat’s milk cheese with a natural edible rind from the Midi-Pyrenees region matured for 3-4 months. Slight supple but firm with yeasty and hazelnut flavors.
- Four Roses Small Batch with Brebicet: a sheep’s milk cheese from the Rhone Alps region that is a bloomy rind and matured for 1 to 2 weeks. Smooth and soft with a supple creamy paste. Mild, buttery, and with a slight sweetness.
- Four Roses Single Barrel with Affidélice: a pasteurized cow’s milk cheese with a rind washed with Chablis wine and matured for 3-4 weeks from the Bourgogne (Burgundy) region. Moist ring with velvety texture and has a mild, fruity, tangy, savory flavor.