Saturday: Wine and Cheese

A while ago we bought a bottle of Savagnin that's been sitting there waiting to be tried. Yesterday we went to a good local cheese shop to organize a cheese plate and last night we broke open the bottle.

The cheese plate consisted of an assortment of raw-milk cheeses:

• Hard cheeses:
• Val Poschiavo (this was from Coop, so it didn't really fit in this company, but we had it in the house)
• two year old Gruyere
• Vacherin-Fribourgeois (the "Alp" version)
• Soft cheeses:
  • French brie
  • Tallegio
• Accompaniments:
  • bread
    
  • walnuts
  • almonds (toasted in olive oil)
  • cornichons
  • pearl onions
  • olives
  • apricots
  • blueberries
  • cassis
  • cherries
  • gooseberries
    

All in all a very successful meal; loads of different and interesting flavors and flavor combinations.