Shrimp and Harbison is back!
Soft ripened cheeses allow the acidity of the wine cleanse the palate between bites. While we don’t have lobster or oysters at the Naked Grape (yet), it’s worth taking a bottle home for when you treat yourself.
We try to rotate wines, cheeses and food items through the menu, so that our regular guests have opportunities to try new things. We’ve had quite a few requests for Harbison lately, so it’s back on the menu this week.
Harbison, from Jasper Hill Farms in Vermont, is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree’s inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in the vault, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.
As luck would have it, it’s a great pairing for the Pouilly-Fumé on special this weekend. Enjoy!