ANABASQUE made by Landmark Creamery (Albany, WI) – Their premier aged sheep milk cheese is nutty, salty and has a pleasantly sheep-y finish. Inspired by Ossau Iraty and cheese from the Basque region of France and Spain, Anabasque is cave-aged for a minimum of three months. Use it to anchor a cheeseboard, shave it onto pasta or melt into a butternut squash risotto. It’s great with fruity red wines, hard cider or marcona almonds. It would be hard to go wrong with any wine.