La Brea Bakery Reserve Fortuna Bread
La Brea Bakery sent three loaves of Reserve bread to re-create their suggested pairings. We hope you love what we came up with!
La Brea Bakery Reserve Fortuna bread is the single origin heirloom wheat and grown Grown in Big Sky Country, Montana. Each loaf has it’s own personality and distinctive flavors.
This loaf has levels of texture from the Fortuna grain mix, including a crispy crust and a mixed crumb from the cracked wheat berries.
Everyone loves a well-crafted cheese board with varying textures and flavors. We added Murray’s Forteto Pecorino Toscano Cheese imported from Tuscany. This Italian sheep’s milk cheese has a smooth flavor and texture with a fresh, mild, and grassy taste. Salty, savory salami, crisp, tart apples, sweet grapes and toasted pecans balances out the board with just about every flavor and texture imaginable. Don’t forget the tangy mustard!
Sauvignon Blanc wines are refreshing, fruity and crisp which is a nice wine to pair with a cheese and salami. They are known for higher acidity with lots of lemon, lime and grapefruit notes. From Sonoma County in California, Twomey 2014 Sauvignon Blanc was my pick to enjoy with my mixed cheese board.
It is a dry, zesty and refreshing with fresh citrus notes of lemon, lime and grapefruit notes. The mouthwatering acidity is the key to the pairing but is balanced by ripe melon notes and medium body with a lingering finish.
I couldn’t think of a better choice of wines to balance out all of the flavors so well.