Montlouis Sur Loire & Emmentaler
We’re going to get to the vino, Montlouis Sur Loire, and to the cheese, Emmentaler, but first some backstory. I started 2018 taking wine classes and have absolutely fallen in love. Most people hate getting up and going to school, but Tuesday mornings are my favorite. I get so excited to get to class, hear what my classmates have to say about the wines, and listen to my teacher’s experiences in the industry.
Last week we had an incredible wine, Florent Cosme ‘Utopie’ Demi-Sec, and I loved it so much I went straight to my wine shop after class to look for it. Sadly, my guys didn’t have it but recommended a comparable option, and now I have another new love. I recently did an Instagram Live on their suggestion a 2010 Montlouis Sur Loire Les Tuffeaux.
First, a little geography lesson; Vouvray and Montlouis are appellations on either side of the Loire Valley, a place that fascinated me long before I started drinking wine. I grew up taking French classes and my classrooms were filled with photos of the castles of the Loire Valley, Chenonceau, Chambord, d’Usse, as well as others.
I’m not surprised as my education continues, that my early love for castles of the Loire Valley, would run into my later love for French wine.
Now back to the wine. The Montlouis is a beautiful clear, yellow wine with notes of white fruit, peach and pear, with a hint of honey. The soil where these grapes are grown is actually quite stony with limestone, which plays into the name Les Tuffeaux (limestone) that you can taste on the back end.
This past weekend I paired the wine with some incredible cheese from Switzerland. A colleague of my boyfriend’s has started a movement with Guormino Ltd. to #savetheemmentaler, a true Swiss Cheese. It’s so much better than most of the cheese on the market masquerading as “Swiss”, yet is actually made here in America.
We had two versions, a 6-month aged, and a 2-year aged Emmentaler, as well as Hornbacher. We’ve actually been eating the Hornbacher for weeks and are pretty obsessed with it.
The 6-month aged Emmentaler is very smooth with a mild spice and tastes like you might expect a from a Swiss up front. Then, there’s a great, nutty, creamy flavor that lingers and is so rich and delicious you don’t want it to leave your palate. While the 2-year aged cheese has a much more prominent smell before it even hits your mouth. The strong complex flavor really comes out and remains throughout as the cheese hits the back of your mouth, and is much more earthy than the 6-month.
If you’re just starting to dabble in fine cheeses, I would recommend starting with the 6-month Emmentaler. But if you’re feeling bold, and want a more flavorful selection, grab the 2-year.
After my Instagram Live tasting with Les Tuffeaux, I did a tasting with these cheeses and decided to break them down and try them in recipes we would typically use a mass produced cheese for. With the 6-month Emmentaler we made Cuban Sandwiches and with the Hornbacher, an open faced Croque Monsieur. No worries, recipes are to follow 🙂