This is one of our dispatches from a busy weekend at the Food & Wine Classic in Aspen
I’ll just say it: Cheese is the best food on the planet. With apologies to the other heavy hitters—your cured pork, your crusty bread, your dark chocolate—nothing is better than something sharp and crumbly. At the Food & Wine Classic in Aspen I had the pleasure of introducing Laura Werlin and Bobby Stuckey as they gave out some of the best French cheese you’ll find this side of the Pyrenees, paired expertly with half a dozen French wines. Werlin is the James Beard Award winning author of half a dozen books on cheese and the president of the National Cheese Education Foundation. Stuckey is a recently anointed master sommelier and the wine director of Frasca up the road from Aspen in Boulder, Colorado. As Werlin and Stuckey guided us through a seminar on dairy in its most perfect state, they shared some tips on the makings of successful wine and cheese pairings that are greater than the sum of their parts.
- Want to Eat Cheese All Day? This Is the Job for You
- 9 Best Gifts for Anyone Obsessed with Cheese
- Best Artisanal Cheese
Always try the wine first