Food & dining

Short Orders

Cheese and champagne from the Boston Cheese Cellar

john tlumacki/globe staff

Istara Ossau-Iraty, Seal Bay Triple Cream, Lille.

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The friendly fromage-o-philes at the Boston Cheese Cellar in Roslindale would like to see the cheese that goes with your bubbly extend beyond brie and Brillat-Savarin. At a champagne and cheese pairing held earlier this month, says Cheese Cellar co-owner Kathy Lacher, standouts were Lille, from Vermont Farmstead Cheese Co. ($20.95 per pound), a soft-ripened cheese that’s modeled on a French coulommiers; Seal Bay Triple Cream from Australia ($15.95 per pound), a “less expensive alternative to Brillat-Savarin’’; and Istara Ossau-Iraty ($21.95), “just a really delicious sheeps’ milk cheese from the Pyrenees.’’ For New Year’s Eve, says Lacher, “you do get people looking for something really special,’’ and any of those three would fit the bill. “These in particular are a good match for champagne, and a little out of the ordinary.’’


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