Fromagerie Sophie’s 12 Days of Cheesemas’ Goes Ethnic

(Gerry Furth-Sides, photos courtesy of Fromagerie Sophie in San Luis Obispo) Leave it to the European-inspired cheese shop in America, Fromagerie Sophie in San Luis Obispo, to come up an international version of the 12 Days of Cheesemas’ drawn from her abundant selection, typically 60-80 cheeses in the case at any time, made according to old world traditions.

Fromagerie Sophie has your ‘12 Days of Cheesemas’ covered with a unique, worldly selection of artisanal cheeses perfect for the holidays. Whether you’re celebrating with close family or throwing a Christmas party for the whole neighborhood to enjoy, these 12 cheeses are just what you need to make the holiday season extra special (and extra delicious). 

Day 12 – Gorwydd Caerphilly – This semi-hard, unpasteurized cow’s cheese from England hits all the right notes with its earthy rind and creamy, succulent center. Mild and buttery with hints of lemon, it would be an ideal match for Alsatian Gewürztraminer, Chardonnay and California Pinot, as well as a citrusy IPA, ale or wheat beer.

Day 11 – Alex – Named after the Alex train system that connects the countryside of Southern Germany to Munich, this semi-soft, unpasteurized cheese is washed in local herbs at five months, which imparts rich aromas to the rind and adds a welcome complexity to the taste. Dense and creamy at its core, Alex is balanced by notes of fruit and cured meats with a texture that’s elastic with incredible meltability.

Day 10 – Paški Sir – Produced exclusively from milk of the sheep on the Island of Pag, this hard, pasteurized cheese is Croatia’s most awarded cheese and a lovely choice for the holidays. With its pleasantly sharp taste and smell, and a melt in your mouth texture, it would be great sprinkled on risotto and polenta, with olive tapenade or even served a holiday ham this season. Try it with stronger red wines like Cabernet Sauvignon and Merlot.

Day 9 – Sottocenere al Tartufo – A semi-soft, raw mild cheese from Italy, Sottocenere al Tartufo is mixed with truffle shavings and aged roughly 100 days in an edible vegetable ash rind with spices. Nutmeg, coriander, cinnamon, licorice, cloves and fennel add complexity in flavor and aroma, making it an ideal cheese to serve with a wide variety of holiday meals. An ideal pairing for red Italian wines like Barbera, this versatile cheese will also go well with sparkling wine, full-bodied whites and dry wines.

Day 8 – Shakerag Blue – Aged four months, this Tennessee blue has a crumbly, dense paste with an added kick: it’s wrapped in local fig leaves that have been soaked in Chattanooga Whiskey. Offering complex notes of savory bacon, dark chocolate, root beer and more tropical fruit flavors towards the rind, it’s a fun cheese worthy of any holiday celebration. 

Day 7 – Tomme Perigourdin Affinée – With its edible “brainy rind,” creamy texture and aromas of nuts and mushrooms, this soft, pasteurized from France is perfectly suited to Cabernet Sauvignon or a white wine with a bit of silkiness, like Semillon.

Day 6 – Langres – Dense and rich, with a creamy flavor and long finish, this semi-soft, pasteurized cheese from France is milder and more delicate than many washed-rind cheeses. The top of the cheese is concave and tradition dictates pouring Marc de Champagne into it so it infuses the paste. Try it with Burgundy, Champagne or California Rosé.

Day 5 – L’Affinee au Chablis – A triple-cream cow’s milk cheese from the Burgundy region of France, as the name implies, this cheese is aged with regular washings of Chablis wine, making it a natural pairing for any fine Chablis wine. 

Day 4 – Mothais Sur Fueille – Made from whole goat’s milk, this soft, pasteurized and slow-curdled cheese is aged on a chestnut leaf. The result is a paste that’s rich and creamy with a thin natural rind. Try it paired with a bold red wine or a sweet or tangy white wine. 

Day 3 – Chiriboga Obere Muhle Blue – This German cow’s milk, pasteurized cheese is made from the milk of grass-fed cows at the foot of the Alps in Bavaria. Intensely rich and buttery, with a dense, tongue-coating texture that’s reminiscent of frozen custard, it has sweet cream and grassy flavors that are balanced with a welcome blue piquancy. 

Day 2 – Cusie foglie di Castagno – This hard, Italian cheese gets its delicate and complex aromas from its lengthy aging time, sometimes over two years, where it spends time aging in cellars. The wheels are then wrapped in a layer of chestnut leaves, giving the cheese its unique flavor. Enjoy on its own, or paired with a fine dark beer.

Day 1 – Black Betty – A crowd-pleasing cheese only available during the holidays, this goat cheese gouda from Holland is aged 6-9 months with an additional 6 months in caves, resulting in a cheese with a firm paste and intense flavors of pineapple and brown butter. It takes its name from the black wax it’s coated with, distinguishing this pasteurized gouda from younger versions.