To get into the holiday spirit(s), we had Hardy Cognac come over to the French Cheese Board to do a pairing with us.
To kick off the event, everyone had the choice of having two cocktails made with the cognac and then we started with the tasting. There were four in total:
1. Pineau Des Charentes with Fromage de Meaux: Soft creamy bloomy rind cow’s milk cheese from Ile-de France matured for 6 to 8 weeks. Smooth creamy unctuous texture with buttery, mushroom flavors to contrast the dried fruit and honey flavors of the cognac.
2. Pineau Des Charentes Rose with Delice du Poitou: Soft goat’s milk cheese coated in salted vegetable ash matured for 2 months from Poitou-Charentes. Smooth and creamy paste with slight notes of citrus and herbaceous flavors to bring out the fruity berry notes of the rose.
3. Hardy Legend 1863 Cognac with Grand Cru du Jura: Hard cow’s milk alpine-style cheese made in the Jura Mountain area. It has a firm but smooth paste with a fruity, buttery, and toasted bread flavors to for with the nutty aromas and bitterness in the cognac.
4. Hardy XO 20 Year Old with Langres: Semi-soft washed rind cow’s milk cheese from Champagne-Ardenne. Slighty salty and strong in smell, the flavor is lactic, sour milk, with a long finish which complements the long finish of the XO.
Everyone learned a lot about the cognac as well as the cheese and the pairings were a success. There were even walnuts made with maple and cognac that were a delightful snack for people to munch on and sip with the cognac.