{"id":2531,"date":"2019-05-10T00:00:00","date_gmt":"2019-05-10T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2019\/05\/10\/three-cheeses-to-pair-with-our-sm-16\/"},"modified":"2023-09-04T10:00:42","modified_gmt":"2023-09-04T10:00:42","slug":"three-cheeses-to-pair-with-our-sm-16","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/en\/three-cheeses-to-pair-with-our-sm-16\/","title":{"rendered":"Three Cheeses to Pair with Our SM-16"},"content":{"rendered":"

Sergi Millet is currently the chef at Mas Rabell<\/a>, a restaurant located in a Catalan farmhouse in the heart of the Pened\u00e8s region that has kept its country charm and the beauty of tradition. For over 15 years, he has been pairing his best dishes with wines provided by a region where wine forms an intrinsic part of its essence. Before coming to Mas Rabell, Millet trained at the Escola de Restauraci\u00f3 i Hostalatge hotel and catering school in Barcelona, in addition to working with prestigious chefs and pastry chefs such as Ferr\u00e1n Adri\u00e0 and Oriol Balaguer.<\/p>\n

We\u2019ve turned to him for recommendations on pairing some of his tasty recipes with our wines, and the result is sure to get your mouth watering. Let\u2019s start with a cheese pairing. There are three very specific varieties that form the perfect plus one for our SM-16 (single variety Sumoll). Senses ready, set, go!<\/p>\n

\"\"
\nWe start off with Tou de Til\u00b7lers, a soft cheese made in the Pallars Sobir\u00e0 region using raw cow\u2019s milk. The cheese retains all the flavors of milk fresh from the cow and will play an important role in the cheese board.<\/p>\n

Next up is a variety with a different origin: Garrotxa, which is a goat\u2019s cheese. It has a mold coating and was nearly extinct by the 1980s, but was revived thanks to a young cooperative of cheesemakers and goat breeders in the region who managed to start producing it again.<\/p>\n

Finally, Bo\u00efgot is an artisanal cheese that\u2019s ideal for our select board alongside the Tou de Til\u00b7lers and Garrotxa. Hailing from the municipality of Sant Lloren\u00e7 de Morunys, it is produced by the cheese factory Valette, using raw sheep\u2019s milk. It has a semi-hard texture and a rind with natural fungi.<\/p>\n

These three kinds of cheese pair perfectly with our Sumoll single variety wine and can be accompanied by marmalade or berry jam together with a selection of nuts. What do you think? Ready to give them a try? Keep an eye on our channels because we\u2019re going to be sharing new recipes for pairing with our selection of wines. You won\u2019t want to miss them!<\/p>\n


\nIngredients<\/strong><\/p>\n

SM-16<\/p>\n

Three cheeses: Tou de Til\u00b7lers, Garrotxa, Bo\u00efgot<\/p>\n

Seville orange marmalade<\/p>\n

Berry jam<\/p>\n

Nuts<\/p>\n","protected":false},"excerpt":{"rendered":"

Sergi Millet is currently the chef at Mas Rabell, a restaurant located in a Catalan farmhouse in the heart of the Pened\u00e8s region that has kept its country charm and the beauty of tradition. For over 15 years, he has been pairing his best dishes with wines provided by a region where wine forms an […]<\/p>\n","protected":false},"author":1,"featured_media":1131,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,27],"tags":[44],"class_list":["post-2531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","category-wine","tag-experimental-wine-en"],"yoast_head":"\nThree Cheeses to Pair with Our SM-16 - Jean Leon<\/title>\n<meta name=\"description\" content=\"Three very specific varieties that perfectly pair with our SM-16 (Sumoll monovarietal). Do you have prepared senses? 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