WYNGAARD CHEESE, MATURED FOR 6 MONTHS:
Delicious creamy cheese, tangy and at the same time wonderfully soft. Tangy enough, but not too salty or mature, a gastronomic cheese perfect for any occasion – as a snack to accompany a drink, or to round off the perfect meal.
RECOMMENDED WINES: This soft, semi-mature cheese goes well
with slightly milder, highly fruity wines.

Wine suggestions:

• Calem Porto 10 years old
• Calem Porto Fine Ruby
• Calem Porto Reserva Tawny
• Beaujolais Fleurie
• Beaujolais-Villages
• Rioja ‘Cosecha’
• Ribera del Duero ‘Joven’

REYPENAER CHEVRE AFFINÉ:
Deliciously mature goat’s cheese,
wonderfully smooth, neither dry nor hard, but melts in the mouth. Tangy,
intense, not too salty, full of flavour and with a certain freshness.
RECOMMENDED WINES: This cheese is full of character and is therefore best accompanied by a wine with a lot of flavour.
A good choice is a Riesling Kabinett Trocken, which has a slight hint of
sweetness that perfectly complements the tangy character of the cheese. A bold alternative is an Oloroso Sherry.

Wine suggestions

• Riesling Kabinett Trocken
• Oloroso Sherry

REYPENAER – MATURED FOR 1 YEAR:
Superior cheese, wonderfully ripe, tangy and with a full, intense flavour.
Not yet crumbly but a delicious, fully mature cheese with a highly distinctive character.
RECOMMENDED WINES: This classic, mature cheese with a finely balanced taste should be accompanied by a classic, slightly mature wine.
An alternative, or rather definitive choice is a mature port. The delicate sweetness of the port complements the intense and slightly salty character of this cheese, allowing the somewhat fruity character of the port to come into its own. A perfect balance between wine and food.

Wine suggestions:

• Calem Porto Late Bottled Vintage 1997
• Calem Porto Colheita 1990
• Calem Porto Vintage 2000
• Calem Porto Reserva Tawny
• Medoc
• Saint-Emilion
• Pomerol
• Chianti Riserva
• Brunello di Montalcino

REYPENAER V.S.O.P., MATURED FOR 2 YEARS:
The ultimate cheese – salty, tangy, extra mature, intensely
flavoured and perfectly balanced. A great piece of cheese, firm, with a small amount of salt crystals – a shining example of how good a classic Dutch cheese can be.
RECOMMENDED WINES: This hearty cheese should be accompanied by a hearty, full-bodied wine, ideally a full, fruity and broad port. The cheese brings out the best in the port, while the sweetness of the port perfectly complements the salty and tangy character of the cheese.
A fine alternative is a full-bodied New World wine, with the fruitiness playing a prominent role.

Wine suggestions:

• Calem Porto Vintage 2000
• Calem Porto Colheita 1990
• Calem Porto Fine Ruby
• Medoc
• Saint-Emilion
• Pomerol
• Tokay Pinot Gris (Reserve) from Weinbach-Faller
• Chardonnay from de Bourgogne
• Wine from the South of France (Mourvèdre)
• Shiraz from South Africa
• Egri Bikaver from Hungary
• Agiorgitiko from Greece