A crisp Sauvignon Blanc can offer the perfect wine partner for many of your cheese selections during the warmer months. Most frequently lined up with goat cheeses, these wines can pair amazingly well with some of the sheep milk cheeses. The bright acidity in the Sauvignon Blancs balances the olive oil qualities of these sheep cheeses â€“ like a squeeze of lemon juice on an omega-3-rich Mediterranean fish.
Many of these sheep cheeses are coming into their primes now: the Fleur du Maquis from Corsica; the AzeitÃ£o, the Evora, the Serpa and the Serra from Portugal; the Torta del Casar from Spain. With just a little more age, and also chock full of nutrients, we find the Flixer from Switzerland, the Pecorino delle Balze Volterrane from Italy, as well as the Ossau Iraty or the Abbaye de Belloc from France.
An added bonus that is derived from those sheep milk cheeses is that they are relatively high in CLA â€“ Conjugated Linoleic Acid â€“ the potent anti-oxidant, skin cancer fighter, and weight-reducing fatty acid.
So if youâ€™re headed to the beach or lounging by the pool, take plenty of water, a chilled Sauvignon Blanc and some of those amazing sheep milk cheeses.