Featuring bangin’ cheeses and bubbly vibes, it's the ultimate way to toast to 2024 🎉.
Rate the pairings to discover your palate's preferences. Learn the practice of pairing, & the context of each component.
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Quebec
Pasteurized | Cow | Soft
Cream & butter, lightly salty
Traditionally, the cream was separated from milk and reserved for butter. However, with the evolution of the modern dairy industry, dairy products, especially butter, became a cheaper commodity, allowing for frivolous cheesemaking experimentations. The newest addition to Laterie Charlevoix's lineup, combining cream and whole milk to create a modern luxury, decadent, rich & incredibly luscious.
Quebec
Pasteurized | Goat | Soft
Delicate, creamy & tangy
Fromagerie Le Détour is located near Lake Témiscouata, in a picturesque region nestled between New Brunswick and Maine. The area has long attracted travellers who, throughout history, made detours around the lake to continue their journeys. This cheese takes its name from Grey Owl, a British-born conservationist who was one such traveller. Beneath its natural rind, delicately dusted with ash, lies a bright-white paste that is soft and crumbly, often turning slightly gooier near the edges. The cheese offers subtle caprine aromas, with a delicate balance of citrusy tang.
USA
Pasteurized | Cow | Firm
Savoury, sweet, & a little nutty
This exceptional cheddar represents a celebrated collaboration between two Vermont icons: Cabot Creamery & Jasper Hill Farm. Cabot provides high-quality milk, while Jasper Hill expertly crafts & ages the cheese. Following traditional English cheddaring techniques each wheel is bound in cloth & coated in lard creating a unique environment for aging - anywhere from 9 - 14 months. Crystalline, flaky texture with flavours featuring savoury notes of chicken broth & toasted nuts, balanced with a delicate sweetness. A nod to the rich cheesemaking heritage of England adapted beautifully in Vermont.
France
Pasteurized | Cow | Firm
Toasted nuts & salted caramel fudge
Cheese mites are typically the bane of cheesemakers, but Mimolette is a rare exception. Their presence is not only welcomed but essential to the cheese's maturation. These tiny creatures help develop Mimolette's distinctive flavours: salted caramel, hints of butterscotch, and a deep, earthy nuttiness. Dense, waxy, and tightly packed texture. But as it warms on your palate, it transforms into a sticky fudge-like consistency that's utterly moreish. While younger versions are popular in cooking, aged Mimolette—such as this 20-month masterpiece—truly shines on a cheese board, where its complex flavours can take centre stage.
France
Pasteurized | Cow | Soft
Rich, luscious, & finely earthy
A luxurious delight from the artisans at Renard Gillard. This decadent creation begins with a velvety double-crème Brie, carefully split and generously filled with a luscious layer of triple-crème paste infused with finely chopped black truffles. The truffles bring an earthy, aromatic richness that weaves seamlessly into the Brie’s naturally buttery and creamy character. The result is a cheese that balances opulence with refinement, where every bite offers a harmonious blend of smooth textures and deep, savoury undertones—a true testament to the artistry of French cheesemaking.
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