Two's Company

Five of the city's best cheese purveyors divulge their ultimate wine pairings.

back in black Glen Park’s Canyon Market suggests pairing the under-stated black-pepper fl avor and delicate lactic finish of Franklin’s Black Pepper Teleme ($18 per pound) with a Syrah rosé. Made at Cal Poly by Franklin Peluso—the grandson of Teleme’s inventor, Giovanni Peluso—the cow’s-milk cheese ranges from relatively firm to oozy. Canyon Market, 2815 Diamond St., 415-586-9999

slow dance A smooth, dry Viognier with a hint of fruit is Rainbow Grocery’s first choice to drink with Andante Dairy’s Minuet ($16 per pound). made in petaluma, the soft-ripened goat’s-milk triple crème has a hint of crème fraîche, giving the cheese a rich and bright flavor. Rainbow Grocery, 1745 Folsom St., 415-863-0620

blending in Cheese Plus says the slightly tart cranberry and cherry flavors of a classic Burgundy are the perfect match for Herve Mons Gabietou ($38 per pound), a semi-soft cheese made from a blend of raw cow’s and sheep’s milk. Cheese Plus, 2001 Polk St., 415-921-2001

heaven sent Cole Valley’s Say Cheese likes to serve Pascal Beillevaire Dome St. Estephe ($21 per dome), a semi-soft French raw-goat’s-milk cheese that “bites back,” with a Grüner Veltliner or dry Riesling. Say Cheese, 856 Cole St., 415-665-5020

sheerly sheep Sheerly Sheep Rinconada Dairy’s Pozo Tomme ($36 per pound) is hand-crafted in San Luis Obispo County from raw sheep’s milk and aged a minimum of two months, which allows it to develop a natural rind. For this rustic, nutty-flavored cheese, 24th Street Cheese recommends a dry Chardonnay. 24th Street Cheese Company, 3893 24th St., 415-821-6658.

back in black Glen Park’s Canyon Market suggests pairing the under-stated black-pepper fl avor and delicate lactic finish of Franklin’s Black Pepper Teleme ($18 per pound) with a Syrah rosé. Made at Cal Poly by Franklin Peluso—the grandson of Teleme’s inventor, Giovanni Peluso—the cow’s-milk cheese ranges from relatively firm to oozy. Canyon Market, 2815 Diamond St., 415-586-9999

slow dance A smooth, dry Viognier with a hint of fruit is Rainbow Grocery’s first choice to drink with Andante Dairy’s Minuet ($16 per pound). made in petaluma, the soft-ripened goat’s-milk triple crème has a hint of crème fraîche, giving the cheese a rich and bright flavor. Rainbow Grocery, 1745 Folsom St., 415-863-0620

blending in Cheese Plus says the slightly tart cranberry and cherry flavors of a classic Burgundy are the perfect match for Herve Mons Gabietou ($38 per pound), a semi-soft cheese made from a blend of raw cow’s and sheep’s milk. Cheese Plus, 2001 Polk St., 415-921-2001

heaven sent Cole Valley’s Say Cheese likes to serve Pascal Beillevaire Dome St. Estephe ($21 per dome), a semi-soft French raw-goat’s-milk cheese that “bites back,” with a Grüner Veltliner or dry Riesling. Say Cheese, 856 Cole St., 415-665-5020

sheerly sheep Sheerly Sheep Rinconada Dairy’s Pozo Tomme ($36 per pound) is hand-crafted in San Luis Obispo County from raw sheep’s milk and aged a minimum of two months, which allows it to develop a natural rind. For this rustic, nutty-flavored cheese, 24th Street Cheese recommends a dry Chardonnay. 24th Street Cheese Company, 3893 24th St., 415-821-6658.

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