9th Course: Cheese
Paired with NV Mas Amiel Cuvee Speciale 10 Ans d'Age
Notes: Cheese plates are always welcomed at my table. Again, portions were too large (considering the meal that preceded and yet to come), and being a cheese fanatic, it encouraged me to gorge. With the exception of the aged cow, milk, and sheeps blend from Piedmont, which was crumbly, bland and over-aged, I was very pleased with the selection. The Capra Sarda - an aged goats milk cheese from Sardinia was slightly sweet and nutty, I enjoyed that very much. I've had two of these cheeses before (the Epoisses, always a fave, and the Valencay).
Pairing: It's hard to pair just one wine, especially with milk from different animals and different stages of affine.
The Mas Amiel went particularly well with the blue cheese but was too sweet for the aged and Valencay and did something awful with the Epoisses.