Pavin
Named after a lake in the Auvergne region of France, where it originates from, Pavin is a semi-soft cheese made from pasteurized cow’s milk. It is aged for about 2 months in humid cellars, and during that period, it is regularly washed with a combination of annatto and brine in order to create a sticky, orange-colored rind that is dusted with fine white mold.
Pavin’s light yellow body has a mushroomy aroma, while the flavors are best described as earthy and nutty. It is recommended to serve Pavin with full-bodied wines such as Pommard or Mercurey.
Pairing tips
Mercurey Rouge
Mercurey is a French appellation located in the Côte Chalonnaise region of Burgundy that produces full-bodied ruby red wines from Pinot Noir grapes. These ... Read more
Bière de Garde
Roughly translated as beer for keeping, this strong pale ale originated in French Flanders as a traditional farmhouse ale. Its name stems from the practice of brewing ... Read more
Côtes de Bourg Rouge
Although the appellation Côtes de Bourg also produces dry and fruity white wines, it is renowned for their dark and robust reds that are primarily based ... Read more
