CHEESE PAIRING WITH VEUVE CLICQUOT YELLOW LABEL
Cheese with champagne is a matter of taste. Audacious, sparkling, unexpectedly great taste. Fruity and floral. Young and gourmand.
Rounded and mild. When Veuve Clicquot Yellow Label is paired up with Dutch Gouda, the conversation gets flowing in their shared fruity freshness.
Made through a short fermentation process, Gouda is best aged two to three months to reveal its full fruity character. Serve in small pieces to appreciate its full texture and bite.
Fruity and floral. Young and gourmand. Rounded and mild. When Veuve Clicquot Yellow Label is paired up with Dutch Gouda, the conversation gets flowing in their shared fruity freshness.
Made through a short fermentation process, Gouda is best aged two to three months to reveal its full fruity character.
Serve in small pieces to appreciate its full texture and bite.
Hard cheese. Short maturation. Raw or pasteurised milk. Cow’s origin. Holland.
Full and fruity. Textured and structured. Young and expressive. Brimming with character – Comte’s flavors - dried fruit, hazelnuts, almonds, nuts, complement the yellow and white fruit nuances of Yellow Label.
Made with a blend of several milks, choose a 6 to 8-month-old Comte for the fruitiest taste.
Serve in pieces for a truly impactful exchange.
Hard cheese. Young maturation. Raw milk. Cow’s origin. France, Jura.
Floral and herb-flavored. Salty and tender.
Tomme de Montagne subtly unearths all the saltiness, minerality and herb nuances within Yellow Label. Its meltingly, creamy texture lends the tiny bubbles of Yellow Label an even fresher punch.
Made according to an exact ancestral recipe, serve up Tomme de Montagne in small wedges or slices to maintain its melting, aromatic, mildness.
Hard cheese. Short maturation. Raw milk. Mountain-grazed cows. France, Savoie.
