- Drink
- Vin jaune du JuraMade a few valleys apart and aged the same way. The wine's oxidative nuttiness is already in the cheese.
- Driving
- Roasted barley teaToasted and nutty, which is the axis this cheese lives on.
- Eat with
- Rye bread, cornichons and a few walnutsVinegar and salt cut a long-aged wheel; the walnut picks up the nuttiness already in it.
A classic pairing — settled enough that it belongs to the region.
Comté cheese on Wikipedia
- Drink
- Gewurztraminer, or a Trappist aleA pungent washed rind overpowers most reds. An aromatic white or a yeasty strong ale meets it instead.
- Driving
- Strong dark-roast coffeeOne of the few drinks with enough presence not to be flattened.
- Eat with
- Dark rye, boiled potatoes and cornichonsThe pungent ones want starch to carry them and vinegar to cut them, never sweetness.
Derived from the milk and the style of the cheese, not from local custom. A local will have opinions.
Vacherin on Wikipedia