Some of our favorite Southern artisanal cheese producers are showcased here with a selection of their fine cheeses. Included is a sampling of sheep, cow, and goat's milk cheeses and suggestions for wine pairings that embrace the flavor profiles of each.
1/2 cup chopped walnuts, toasted
1 (11-oz.) log Belle Chèvre goat cheese
1 cup fig preserves
1 pound Champagne grapes, red grapes, red currants or pears, sliced
Wine suggestion: semidry white sparkling wine or Sauvignon Blanc
How to Make It
Place chopped walnuts in a shallow dish. Roll goat cheese log in walnuts, pressing gently to coat completely.
Arrange log on a serving platter alongside a small bowl of fig preserves, Champagne grapes, and an assortment of crackers.
1 lb. Sweet Grass Dairy Asher Blue cow's milk cheese
2 cups hickory-smoked almonds
1 lb. Medjool dates
Almond crackers or buttery crackers
Wine suggestion: Port or full-bodied red wine (such as Cabernet)
1 lb. Locust Grove La Mancha Reserve sheep's milk cheese
1 (2-oz.) container quince fruit paste
1 1/2 cups Marcona almonds
Wine suggestion: Spanish sherry (such as Amontillado) or White Meritage (such as St. Supery Vertu)
1 lb. Sweet Grass Dairy Green Hill (Camembert-style) cow's milk cheese
1 cup peach preserves
2 cups pecans, toasted (about 1/2 lb.)
Assorted butter crackers
Wine suggestion: Champagne or Vouvray (such as Chenin Blanc)
We tested with Chilton County peach preserves. Also, for more information about artisanal cheese producers in the South, visit southerncheese.com.
These featured cheeses can be purchased online at: