You’d assume that a cheese called Manchester would be British, but no, this one is all red, white and blue.

Named for Manchester, Vt., this aged raw-milk cheese is a prime example of how a good goat cheese doesn’t have to reek of goats. The Consider Bardwell Farm in western Vermont makes the cheese from the milk of pasture-raised goats but then ages the 3-lb. tommes in Jasper Hill Farm‘s caves. The result is a semi-firm, nutty cheese with a taste that reminds of jumping around in a hay-filled barn. If that doesn’t get you in the mood for summer, I don’t know what will!

Artisanal Cheese recommends a Chenin Blanc as the accompanying sipper to Manchester, and I think any light, fruity wine would be a good match. I don’t know if rosés will be trendy this summer, but I’d be willing to give it a shot. Hell, I eat Lucky Charms in applesauce, so do you really think I care about wine trends?

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