What special ingredient makes pizza, pastas, paninis, calzones, grilled cheese sandwiches, burgers and nachos so good?
It’s the CHEESE!
Cheese is so versatile in that you can eat it in so many different ways and it can be delicious any way you slice it, dice it or melt it!
Similar to the wide varieties and complexities of wine, cheese can fall into unique categories based on the texture and the process for which it’s made. Here are a few cheese varieties that we offer and some great pairing suggestions, so tell us which ones you prefer!
An Italian tradition and American favorite. Mozzarella is a pulled or spun cheese that is moist, sweet and buttery.
Milk: Cow or Water Buffalo
Serving Suggestions: Drizzle with olive oil and serve with tomatoes
Pairing: Chardonnay or Chianti
A soft, fresh, goats’ milk cheese with high moisture content and a crumbly or spreadable texture. Chevre has a tangy, refreshing flavor.
Serving Suggestions: Lovely topping for salads, pasta or crostini
Pairing: Sauvignon or Pinot Blanc
A traditional semi-soft cheese with a mild, buttery flavor and open lacy texture.
Serving Suggestions: Ideal sliced or melted on sandwiches
Pairing: Chardonnay or Merlot
A traditional creamy semi-soft cheese. When young, the flavor is mild and easy to enjoy. Aging for six months or longer produces a granular texture and a slightly sweet caramel flavor.
Serving Suggestions: Great table or snacking cheese with salami
Pairing: Merlot or Brown Ale
A smooth, slightly tangy cheese. Similar to young Gouda but is not quite as creamy in texture.
Serving Suggestions: A great snacking cheese which melts well.
Pairing: Pinot Noir or Dark Beer
Cave Aged Gruyere
Aged for over a year in the Kallbach Caves in Switzerland, this cheese has a concentrated and balanced flavor with nuances of fruit and toasted nuts.
Serving Suggestions: The perfect Fondue Cheese.
Pairing: Rielsing or Kirsch
Hard or Firm:
A mild and firm cheese that grates well. It is similar to young parmesan and is a pleasant alternative to sprinkle over pizza or pasta.
Serving Suggestions: Grate and use as a condiment
Pairing: Light and fruity Red Wines
Made from 100% sheeps’ milk, the flavor of Pecorino is bold and salty. Pecorino is aged for nine months and is the perfect topping for Italian dishes.
Serving Suggestions: Grate over pasta, salads or soups
Pairing: Chianti or bold Italian Red Wines
A German washed rind cheese that has a moist, reddish exterior with an assertive, pungent aroma and very robust flavor.
Serving Suggestions: Serve with crusty dark bread.
Pairing: Spicy white wines or Hefeweizen
A famous washed-rind cheese from Northern Italy. Its orange rind surrounds a smooth, dense, spreadble paste with a complex blend of bread-like, fruity notes.
Serving Suggestions: Enjoy with fruit, nuts or slice on breads.
Pairing: Chianti, Ale or Dry Stout
A soft ripened cheese originating in Normandy, France. The paste is creamy and smooth when ripe and has a hint of mushroom and more pungency than brie.
Serving Suggestions: Great on any cheeseboard
Pairing: Syrah or Hard Cider
The characteristic edible white rind ripens the interior of this cows’ milk cheese to a soft, smooth perfection.
Serving Suggestions: Spread on a Baguette or serve with fresh fruit.
Pairing: Champagne or Syrah
England’s famous blue-veined cheese with a creamy and tangy flavor.
Serving Suggestions: Crumble on salads, meats or serve with fruit.
Pairing: Pinot Noir or Port
An ancient sheeps’ milk blue cheese from South Central France. Crafted with care and aged in the caves of Combalou. Roquefort is the perfect balance of salt, butter and blue.
Serving Suggestions: Superb with honey comb and roasted nuts
Pairing: Sauternes or Stout