Imported & Domestic Cheeses
- Blue Cheese
- British Isles
- California
- Denmark
- France
- Italy
- Michigan
- Netherlands
- Pennsylvania
- Spain
- Vermont
- Wisconsin
There is an extraordinary selection of local, domestic & imported cheeses. We bring in most of our cheese in the full wheel to ensure you are getting the freshest product. Below is a list of our cheeses with flavor profiles, food pairings & wine pairings. If there is ever a special cheese you're interested in we don't currently carry, please let us know. We love to bring in and experiment with new cheeses. Come in and check out our prices - they're incomparable.
We have more cheeses than is currently listed. We're still working on our site. If you would like updates as we continue to add cheese, please fill out our form for e-mail information. Thanks! via email!
Blue Cheese
| Type of Cheese | Food Pairings | Wine Pairing | |
| Camberzola: German, Cow's milk. Camembert & Gorgonzola cheese | Apple, Pears & Grapes | Wine: Chardonnay | |
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Cashel Blue: Irish, Cows Milk The world's finest gorgonzola *Currently Not Available |
Pears, Walnuts, Sauces & Mashed Potatoes |
Wine: Red & White Cote du Rhone | |
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Buttermilk Blue: Wisconsin, Fresh raw milk from Jersey cows Award winning, Very creamy Handcrafted. Deliciously creamy and tangy with a clean, sweet flavor
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Celery, endive and other crudites Figs, pears, dates, dark chocolate & honey Stars in risotto, pizza and mac n' cheese Incredible in creamy tomato soup |
Wine: Late Harvest Riesling
Beer: Yeasty Dark Beer Cocktail: Gin Martini |
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Gorgonzola Dolce: Cow's Milk Lombardy region of Italy. Almost spreadable. Supple and luxurious with an unmistakable tangy creaminess. |
Table cheese Spread thickly on a crusty baguette. Use in blue cheese dressing. Meltable - perfect in sauces on topped on vegetables and meats. |
Wine: Zinfandel, Sauternes, Bordeaux Blend (Red) | |
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Point Reyes Blue: California, Milk from cows that eat from the farms organic pastures. Mild & Creamy |
Great on salads with light fruit and vinaigrette |
Wines: Sparkling Wine, Zinfandel, Sauterne, Port
Beer: Trappist Beer, Belgian Ale & Stout |
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Maytag Blue: Iowa, Unpasturized cow's milk. An American treasure, peppery flavor with creamy fondant texture. |
Crumble over a salad with sliced pears. Stuff in Beef Filets wrapped in bacon Melt over a burger. |
Wine: Syrah & Dessert Wines
Beer: Medium body ale or lager |
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Rosenburg Blue: Denmark, Cow's Milk A great traditional Danish Blue Cheese with a bold bite. Sharply piquant and lightly salted. Denmark's rich green grazing pastures and fertile soil contribute to the fine, consistent quality of this world famous cheese. |
A great everyday Blue Cheese. Crumbles nicely on salads and steaks. Serve as dessert with strawberries, pears or peaches. |
Wine: Merlot | |
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Roquefort: France, Sheep's Milk. Intense, complex, spicy, flavor |
Serve with Bosch Pears and walnuts
The creaminess can be enhanced when mixing it with butter. Top a steak with this mixture and carmelized onions. |
Wine: Strong Reds, Chateauneuf-du-pape, Castello Port |
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Saga: Michigan Produced in Muskegon for past 25 years and in Denmark for generations prior. A triple cream, soft ripened brie laced with a kick of blue cheese. |
Serve with crackers. Top on burgers. Add to a roast beef sandwich. | Wine: Rieslings and Hearty Red Wines | |
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Stilton: English, Cow's Milk Full, rich, moist. firm, but crumbly. Spice aroma. |
Wine: Serve with robust reds. Excellent with sherry or port. | ||
British Isles
| Type of Cheese | Food Pairings | Wine/Beer Pairing |
| Cotswold: Double Gloucester enhanced with chopped onion and chives. It's full flavored, creamy and mild. Similar to cheddar. Call the "Pub Cheese" in England because it pairs well with beers. | Rob's Stuffed Tenderloin Burger: Stuff ground tenderloin burger with Cotswold cheese. Top with Arugual and Cucumbers. Drizzle Brianna's Blush Wine Vinaigrette over the top. Mmmmm! |
Wine: Zinfandel, Shiraz
Beer: Bellhaven Scottish Ale, Hen's Tooth English Ale, Boddingtons Pub Ale |
| Double Gloucester: English cheddar-style cheese with bold orange color. It's been produced since the 16th century. The full cream, two milking sessions milk gives it a rich buttery taste. | Serve on Rubschlager Sunflower Bread or Ak-mak 100% Whole of the Wheat Stone Ground Sesame Crackers with Mucky Duck Sweet & Tangy Pub Mustard. Use in place of cheddar in any recipe. |
Wine: Gruner Veltiner, Syrah, Viognier
Beer: British Ales and Robust Brown Ales |
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| Huntsman: The marriage of two delicious British classics - Double Gloucester and Blue Stilton. Bold, full bodied Stilton is layered between mellow satiny layers of Double Gloucester. |
Perfect on a cheese board. Serve with 34 Degree Black Pepper Cracker and Dried Fruits |
Wine: Chenin Blanc, Sauvignon Blanc or sweet Port Beer: Orval Trappist Ale |
| Quicke's Double Gloucester: Produces at the Quicke family farm for over 450 years. It's a hard pasturized cheese. It's made using traditional methods and is suitable for vegetarians. Subtle, buttery yet tangy flavor. | Use as the first or last course with apples or chutney. |
Wine: Syra, Sancerre, Rioja, Riesling, Tawny Port
Beer: Sam Smith Nut Brown, Shorts Bellaire Brown or a hoppy IPA |
| Stripey Jack: Cow's Milk. A potpourri of traditional English cheese: Red Leicester, Double Gloucester, Lancashire, Cheddar & Cheshire | It's a "show stopper" on a cheese plate. Leave the cheese whole and let your guests enjoy taking slices from it. |
Wine: Cabernet Sauvignon, Meritage, Merlot or Shiraz
Beer: Brown Ale such as Samuel Smith Nut Brown Ale or Bitters such as Foster's Premium Bitters Ale (in the green can) |
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White Stilton with Mango & Ginger: Cows' Milk The stilton is a young immature cousin wo the world famous British blue cheese. It has crumble texture and the perfect amount of mango and ginger. |
A great dessert cheese.
Also try it on a spring mix salad with Harbor Poppyseed Dressing |
Wine: Sauvignon Blanc or Fume Blanc
Beer: Arbor Brewing Blonde |
California
| Type of Cheese | Food Pairings | Wine/Beer Pairing |
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Cypress Grove Chive Chevre Goat Cheese |
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Cypess Grove Plain Chevre |
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Cypress Grove Pepper Chevre Goat Cheese |
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Cypress Grove Purple Haze: Goat Cheese The lavender and fellen pollen's sweet flavor that plays off the acidity in the cheese for a delightful complement. |
Serve with summer peaches.
Surround with chopped kalamata olives and drizzle generously with Pons Organic Extra Virgin Olive Oil. Set on a platter and drizzle with Savannah Bee Co.'s Cheese Honey. |
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Cypress Grove Truffle Tremor Goat Cheese The classic flavor of truffle meets the velvety perfection of ripened goat cheese. Earthy, Elegant, Sophisticated
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Perfect on a cheese board.
Add to your pasta or risotto Place a thin layer over mashed potatoes and parsnips |
Dry White Wine such as a Pinot Grigio or Albarino
Dolcetto |
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Denmark
| Type of Cheese | Food Pairings | Wine Pairing |
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Fontina, Cow's milk Denmark's rendition of the Italian classic. It has a mild almost sweet flavor with a nutty undertone. Very creamy |
A very versatile cheese enjoyed by many people. It's great on a cheese board and it also melts well for sandwiches or pasta dishes. | Vouvay, Nebbiolo |
France
| Type of Cheese | Food Pairings | Wine/Beer Pairing |
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Belletoile Brie: Triple Cream Brie. Bloomy rind cheese. Rich & Mellow. Creamy, Buttery, Luscious. |
Serve with French bread & fruit. Great on a sandwich (cold or melted). Brie Fondue: Chill brie. Trim rind. Dust with corn starch. Slowly melt over medium low heat, stirring constantly. Whisk in 1 cup of wine. Add: Sauteed Mushrooms, Sauteed Leeks, Proscuitto and/or Crabmeat. |
Wine: Champagne & Sparkling Wines, French Burgundy, Pinot Noir. Brie loves wine, so don't be afraid to try it with your favorite wine. It goes with just about anything. |
| Comte: A French Gruyere. Smooth Flavors with hints of fruit, hazelnut, & Toffee. Great for fondue. | Fresh California Figs | Wine: Cote du Rhone, Burgundies, & Beaujolais. |
| Delice de Bourgogne: Cow's milk. Incredibly rich & creamy. Tangy, sour cream like tartness. Melts on your tongue like whipped butter. |
Serve with walnut bread or Doctor Kracker Klassic 3 Seed Flatbread. Pairs well with Toski Sands Margret Duck Sausage, Prosuitto, Country Pate, Anything with Truffles, Black Berries & Raspberries |
Wine: Champagne & Sparkling Wines, Pinot Noir and French Burgundy |
| Fromager D'Affinois: This cheese tastes like a triple cream brie but it is not a brie. Very silky without the mushroom undertones of brie. Unbelievable creaminess. | Serve with Marcona Almonds and Waterwheel Crackers. Great with fruit and chutneys. |
Wine: Sparkling Wines & Champagne Beaujolais, Pinot Noir, Tempranillo |
| Raclette: Full beefy flavor. Big, sweet, fruity,aromas. Great in fondue. | Wine: Beaujolais | |
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St Andre: Cows Milk, Triple Cream Deserving of it reputation as "The Heavenly Cheese", St Andre might have an angelic facade, but there is no doubt that its actually straight-up sinful. Enchanting and celebratory, inside the downy rind you'll fina a rich center that adds up to 70% fat. |
Enjoy this spectacular cheese all on its own. Serve on LaPancanella Orignal Croccantini or if you like a little more flavor, try it on Margarets Artisan Bakery Roasted Garlic & Chives Flatbread. |
Wine: Plungerhead Zinfandel or Mawby's Sex Sparkling Wine from Michigan. Also goes well with Pinot Noirs
Beer: Red Hook IPA |
Italy
| Type of Cheese | Food Pairings | Wine Pairing |
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Bocconcini, Cow's Milk Cherry size balls of fresh mozzarella balls. |
Great in salads or antipasta trays. Serve with cherry tomatoes with slivers of fresh basil and balsamic vinegar. | |
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Fontina Val D'Aosta, Cow's milk Its taste reflects its origins in the high Alpine slopes. Its earthy, mushrooomy & woody. |
Stands out on a cheese platter accompanied by marcona nuts & olives. It loves to paired with roasted meats and truffles. Perfect paired with Modetta (a dried beef from the Val d'Aosta region) |
Chardonnay, Barolo |
| Fontinella: Sweet and creamy smooth with hints of sharpness. Great for melting. |
Fruits & Crackers Jumbo Sicilian Olives |
Zinfandel |
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Grana Padona: A treasure in Italy for more than 1,000 years. Sweetness & full flavor comes from the best cow's milk in Italy. Aged over 24 months. Use it the way you use parmesan. |
Grated: Serve over salads, pastas, risotto & soups Shaved: Serve with balsamic vinegar & honey Great with figs, pears & dried fruits |
Medium to robust Barolos, Chiantis, Baberesco, Brunello, California Cabernets and Tawny Ports (for dessert) |
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Mozzarella di Bufala, Water Bufala Milk A very special mozzarella. Rich and creamy. Higher in fat and protein that cow's milk. Pure white. |
Best served alone or accompanied by fresh tomatoes and basils. | Loire Valley Sincerre (Sauvignon Blanc) |
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Mozzarella, Fresh, Cow's Milk Outstanding texture and flavor. A more economical variety than the mozzarella di Bufala. |
Great in salads, on a Margarita pizza and crostinis. Good at room temperature but also melts nicely. | Sauvignon Blanc or Dry Riesling |
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Parmigiano Reggiano: Cow's milk, Enormous, Piquant, Slightly Salty. Produced in northern Italy from cows pastured in fresh grass. |
1st Course: Over proscuitto or carpaccio drizzled with olive oil. Shave over an arugula salad with a mild vinagarette. |
Big Italian reds such as Barbaresco, Barbera, Barolo, Brunello de Montalcino, Chianti Riserva, Salice Salentino, Taurasi, Tignanello |
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Piave, Cow's milk From the Piave River Valley region of Belluno, Italy. Dense texture with a slightly sweet tasting flavor. |
Italian dishes such as risotto or polenta. Great a cheese board. | Chardonnay, Merlot and Zinfandel |
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Pecorino Romano, Sheep's milk Used in southern Italy just as Parmigiano Reggiano is used in northern Italy. Salty & Firm. An excellent grating cheese. |
Grate over pasta & vegetable. Excellent with fruit, especially pears. |
Cabernet Sauvignon, Chianti & Zinfandel. For the beer lovers: Ciders & Fruit Beers |
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Ricotta Salata, Sheep's Milk An unaged Pecorino Romano. It's a variation of ricotta that has been pressed, salted and dried to a acquire a dense, firm yet tender texture. Mildly sweet, nutty with milky flavors. |
Use in Italian dishes just like you would other ricottas. Great shaved over salads. Use in cheesecake. Serve with Black Provincial Olives |
Pinot Gris, Sangiovese, Cabernet Sauvignon |
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Taleggio: Northern Italy. Cow's Milk. Italy's very special secret. Strong aroma with a milk flavor and an unusual fruity tang. Texture is moist to oozy. |
Fruit, crusty bread, top a few slices on polenta. Add to warm pasta. |
Italian Nebbiolo, Merlot, Chianti, Barbaresco, Barolo, Sauternes |
Michigan
| Type of Cheese | Food Pairings | Wine/Beer Pairing |
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Halpin's Land of Goshen Goat Cheese Local self-sustainable farm that specializes in artisan cheese. This goat cheese is incredible smooth and mild. One of Toski Sands favorites. |
Serve with our Cajun Fish Sausage with Roasted Jalapenos.
Stuff a baguette with this cheese, basil pesto, roasted red peppers, artichokes and salami. |
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Leelenau Cheese Alpine Style Raclette: Cow's Milk Award Winning. Semi firm, salted cheese with a mild flavor. Quoted in Laura Werlin's Cheese Essentials "...is unequivocally the best raclette in this country and quite possibly the world." *Currently Unavailable |
Use on a cheese board. A great melting cheese - try in fondue, pasta, pizza, potato gratin & quiche |
Wine: Black Star Farms Red House Red |
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Saga: Muskegon Being produced here in Michigan for the last 25 years and generations prior in Denmark. It's a triple cream soft ripened brie laced with a kick of blue cheese. |
Serve as an appetizer. Top a burger or roast beef sandwich.
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Wine: Rieslings and Hearty Red Wines |
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Williams Green Onion Ranch: A blend of fresh flavor from the ranch with a burst of flavor from the green onion. |
Makes a unique sandwich Use Pepperidge Farms Jewish Rye with Boarshead Black Forest Ham, a slice of Williams Green Onion Ranch Cheese and top with Green Leaf Lettuce & Duke's Light Mayonnaise. |
Beer: Michigan's Arbor Brewing Red Snapper |
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Williams Horseradish: Made with cheddar and fresh horseradish |
Whether your in the woods or picnicing on the beach, try Williams Horseradish Cheese with Toski Sands Beef Sticks Jerky | Beer: Michigan's Bells Oberon |
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Williams Roasted Garlic Cheese: Made with fresh garlic. The Williams family started their cheese business using an old barn for a warehouse back in 1945, along Michigan's Saginaw Bay. |
If you like to make your own cheeseball - this cheese is perfect. Also great on a burger or for snacking. | Wine: Chianti |
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Williams Sharp & Creamy: Very creamy. Williams Cheese Company produces, ages and packages more than five million pounds of cheese annually.
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Makes a great macaroni & cheese. | Beer: Michelob Amber Bock |
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Williams Smoked Cheddar: Hickory smoked with real wood chips. |
It pairs beautifully with Michigan Honey Crisp Apples. | Beer: Michigan's Shorts Brewery |
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Williams Smoked Swiss: Award Winning. Hickory smoked and creamy flavor. |
It loves to be matched up with our Toski Sands Fresh Polish Sausage. Serve it on a bun and top with Old Beck Stonehouse Great Lakes Country Dijon (Elk Rapids) and warmed sauerkraut. | Beer: Blue Moon's White Belgium Ale |
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Willimas Garden Vegetable: A special blend of vegetables gives this cheese a unique flavor |
Make a veggie wrap with a whole wheat tortilla. Fill with garden vegetable cheese, thinly sliced cucumbers, sliced avocado and spring mix. Drizzle Walden Farms Low Fat Sugar Free Balsamic Vinaigrette over the spring mix before wrapping. | Beer: Budweiser Select |
Netherlands
| Type of Cheese | Food Pairings | Wine/Beer Pairing |
| Goat Gouda: Mild, delicate flavors and soft texture makes it a friendly cheese. It has a peppery goat's milk finish. |
Great on Cheese Board.
Serve on Wasa Light Rye Crispbread on top with Inglehoffer Dill Mustard |
Wine: Champagne, Sauvignon Blanc, Riesling, Chenin Blanc, Chardonnay, Viogniers
Beer: Amstel Light or a pilsner beer. |
| Gouda: Mild, nutty cheese with a piquant aroma. |
Great for snacking on deli ryes with a cornichon.
Use in place of cheddar in recipes. Awsome Burger: Toski Sands Ground Chuck, Gouda, Nueske Applewood Smoked Bacon and Stone Ground Mustard |
Wine: Pinot Grigio, Riesling, Beaujolais
Beer: Hieneken or your favorite beer. |
| Gouda with Basil & Garlic: Mild, yet flavorful. Liberally seasoned with basil and garlic. It's a fun twist to gouda! |
Serve with 8 Grain Mediterranean Crackers.
Add a slice over cooked or grilled chicken breasts, heat till just melted. Great in a stuffed chicken breast.
Vegetarian Gouda Quesadilla: |
Wine: Chianti |
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Roomano Pradera: Cows Milk Aged 2+ years. Strong flavor or butterscotch, carmel and nut. Dry crumbly texture. One of the best aged goudas produces. |
Serve on a cheese plate or for dessert. Accompany with marcona almonds, toasted nuts. Use in place of Parmesan Reggiano. |
Appertif: Sherries
Spirts: Bourbons |
| Old Amsterdam Aged Gouda: Like molten honey, both sharp and sweet with lots of lactate crystals. It has flavors of walnut and butterscotch. Won many European Gold metals including the "Best of Class" 2010 World Championship. Known as the "Premier Grande Cru Classe". |
Serve at room temperature with fresh baked bread and/or 34 Degree Natural Crispbread. Pears are a great compliment. Delightful as part of an after dinner cheese tray.
Slices, grates and cooks very well.
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Wine: Edge Cabernet Sauvignon or any full bodies Cabernet and Tawny Port.
Beer: Murphy's Stout or any full flavored stout. |
| Smoke Gouda: Firm, grainy texture. Wonderfully smokey aroma. It is slowly smoked in ancient brick overns over smoldering hickory chip embers. |
Perfect for snacking or adding to a party tray.
For a new twist on mashed potatoes, add smoked gouda. |
Beer: Strong Bow Cider, The official beer of the Irish or your favorite beer. |
Pennsylvania
| Type of Cheese | Food Pairings | Wine Pairing |
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Havarti with Garlic & Herbs Garlic and herbs infuse flavor into this mild Havarti.
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Great for snacking. Serve with Water Wheel Crackers and top with Inglehoffer Stone Ground mustard. |
Wine: Lesser Oaked Chardonnay, Sauvignon Blanc, Light Bodied Pinot.
Beer: Stone IPA |
Spain
| Type of Cheese | Food Pairings | Wine Pairing |
| Drunken Goat | Fresh California Figs | |
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Iberico 3 Milk: Central Spain. Goat, Sheep, & Cow's milk. Herbal flavor with a deep aroma. Manchego- style cheese. |
Sherry & Port | |
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Idiazabal: Basque country, Sheep Milk Smokey and rich taste with perfume aromas. This is the quintessential Sheppard's cheese of the Basque country. Aged for up to a year |
Grilled Meats Makes an incredible ham and cheese wrap Omlettes Apples & Cherries |
Marches de Caceres Crianza Rioja Marques de Caceres Reserva Rioja Termes Numanthia |
| Manchego: Six & twelve month aged. Mild nutty flavor. Very versatile. The twelve month has a drier texture. Cheese boards, Baked or Grated. | Lamb, Salmon, Serrano Ham, Olives, Quince Paste | Marques de Caceres Roija & Stella Artois Beer |
| Monte Enebro: The most wonderful aged goat cheese the world has to offer. | ||
Vermont
| Type of Cheese | Food Pairings | Wine/Beer Pairing |
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Cabot Extra Sharp Cheddar Cabot Creamery is a farm family owned cooperative located in the hills of Vermont producing all natural "award winning" cheeses including the "World's Best Cheddar". Their extra sharp cheddar is naturally aged and has reached a flavor that seperates Cabot from all other brands. |
An excellent cheddar for snacking or cooking with. Its flavor will accentuate any recipe calling for cheddar cheese. |
Wine: Meritage
Beer: Leinenkugel Classic Amber, Rogue Northwest Ale, Rogue Yellow Snow, La Fin du Monde |
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Cabot Chipolte Cheddar Farm fresh Vermont cheddar tames the smoked Morita jalapeno chilies and the result is a tantalizing, smokey flavor with a slightly spicy kick. |
Burritos, Melt over tortilla chips topped with fresh salsa. |
Wine: Pinot Noir
Beer: Beck's Dark, Old Rasputin Old Stock Ale, Founders Red Dry IPA |
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Cabot Tomato Basil Cheddar A colorful cheese that tastes as luscious as it looks. Sun drenched tomatoes and sweet basil combine with creamy mild cheddar. Basil and tomato were born to go together and the result is wonderous in recipe or alone. |
Skewer cubes of cheese with cherry tomato and fresh basil. Wonderful in a pasta sauce. Put on a summer sandwich with proscuitto and arugula.
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Wine: Sangiovese
Beer: Peroni Italian Lager |
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Grafton Village Maple Smoked Cheddar They're awarding winning cheddar cold smoked over smoldering maplewood chips for six hours. The cheddar is transformed into a smooth smoky morsel that's subtle and flavorful. |
Great on a Toski Sands juicy burgers or creamy twice baked potatoes. Use as a garnish over Winter Squash soup. Makes a fabulous Macaroni and Cheese with whole wheat pasta. |
Wine: Syrah, Merlot, Cabernet Franc, Pinot Noir, Cabernet Sauvignon, Zinfandel, Pinot Gris, Cabernet Merlot blend
Beer: Edmund Fitzgerald Porter from Great Lakes Brewing. Or, an exremely hoppy IPA (for contrast) or a nutty brown ale (for a compliment). |
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Grafton Village Two Year Cheddar Won over 15 cheese awards. Handcrafted with premium cows milk from small Vermont farms. It has a mellow tartness, creamy mouth feel and unforgetable individuality. One of the finest cheddars produced in the United States. |
It stands by itself and gentrify gratins, pastas and soup. |
Wine: Full Bodied Merlot
Beer: Brown Ale |
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Tillamook Colby Jack Smooth, mellow flavor. A medley of yellow and white cheese. |
Perfect for snacking. Great on a sandwich. It's beautiful when shredded and topped on tacos and salads. | Beer: Dos Equis Lager |
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Tillamook Extra Sharp Cheddar - Special Reserve Naturally aged for more than 15 months. That's five seasons of waiting, while it developes its strong complex flavor. |
Perfect for special side dishes, disctinctive sauces and hors d'oeuvres. | Beer: Shorts Bellaire Brown |
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Tillamook Monterey Jack It has a fresh, mild flavor and a new new name, "America's Best". Expert judges at the 2011 United States Championship Cheese Contest agree that this versatile, "meltable" cheese is truly best in its class. |
Perfect for chili rellenos, enchiladas, or on top of a delicious snack. | Beer: Anchor Steam Beer - San Fransciso |
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Tillamook Pepper Jack A union of mellow Monterey Jack with sweet peppers and spicy jalapenos. As the hallmark of Southwestern recipes that livens everything it touches...including a toothpick. |
Grilled smothered chicken breasts with sauteed onions and topped with melted Pepper Jack. | Beer: Tecate |
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Tillamook Sharp Cheddar It takes at least nine months for it to reach full bodied sharpness, but for those who dare experience full cheddar flavor, it's well worth the wait. Patience pays off when you taste the zing it adds to appetizers and main dishes. |
This is the "Go To" cheddar for all our cooking at the store and at home. You'll get the rich flavor of cheddar in everything you cook. | Beer: Goose Island Indian Pale Ale |
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Tillamook Vintage White Extra Sharp Cheddar Patience is the last ingredient in this cheddar. Each batch takes over two years to age into a creamy crumbly texture that blossoms with flavor in your mouth. There isn't a food in the world thta doesn't go well with this cheese. |
Enjoy with everything! | Beer: Keweenaw Brewing Company Pick Axe Blonde Ale |
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Vermont Bonne Bouche Goat Cheese. Hand ladeled, ash ripened cheese. |
Wrap in phylo dough and gather ends to make a purse. Bake 15 minutes or until crisp.
Cut in quarters. Serve with grilled aspargus and drizzle balsamic vinegar over the top. Great on cheese board with fresh bread, nuts and dried fruit |
Wisconsin
| Type of Cheese | Food Pairings | Wine/Beer Pairing |
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Asiago - Basil & Olive Oil Award Winning. Subtle hand rubbed flavors of basil and olive oil with a distinctive nuttiness from the hand crafted asiago cheese. |
Shave over summer fresh tomatoes; bruscetta, salads, vegetables, soups and pastas.
Wonderful on a cheese board. |
Beer: Hefeweizen Unfiltered Wheat Beer and Pilsner Urquel
Wine: Rose and Chianta Classico |
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Asiago - Rosemary & Olive Oil Gold Medal Winner of the 2008 World Championship Cheese Contest. An extraordinary cheese enhanced by hand rubbed flavors of rosemary and imported Italian olive oil. |
Shave over asparagus or broccolini. Serve a top salads soups and pastas.
Serve on water crackers topped with orange marmalade. |
Beer: Moretti Italian Beer, Founders Porter or New Holland Mad Hatter.
Wine: Amarone della Valpolicella |
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Bella Vitano - Balsamic Their newest flavored cheese. Soaked in premium Italian balsamic vinegar. Harmoniously balanced with sweet, rich, & creamy attributes. Silver Metal winner in the 2009 World Championship Cheese Contest. |
Serve with Mariner Basil Garlic Crackers and top with L'Albero Roasted Garlic; sprinkle on salads or melt on your favorite dish or in a sandwich. | Wine: Cline Ancient Vine Zinfandel, Palazzo Della Torre Allegrini |
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Bella Vitano - Raspberry Unique parmesean flavor and a creamy cheddar texture. Soaked in New Gearus Raspberry Tart Ale. Bright berry notes combined with hazelnut and brown butter flavors |
Serve on Carr's Rosemary Crackers with Stonewall Roasted Garlic & Onion Jam
For dessert, serve with milk chocolate and toasted pistacchios or roasted hazelnuts. |
Beer: Framboise Lambic, Belhaven Scottish Ale and Guiness Stout.
Wine: Italian White Wine, Dry Reisling and Amarone della Valpolicella |
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Burratta A ball of mozzarella filled with cream. When you cut open the ball, the cream comes oozing out. |
Serve with quartered tomatoes topped with slivered fresh basil and balsamic glaze. | |
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Great Midwest Jalapeno Jack Great Midwest cheesemaking tradition began back in 1923. They've been making their award winning cheese for three generations. They produce this luscious cheese from the cow milk brought to them by small Wisconsin farmers who are located within 50 miles of them. |
Good in fondue (mildly sharp), shred over tacos & enchiladas, great melted on a sandwich or burger. | Beer: Lighter styled pilsners and IPA's. |
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Great Midwest Morel & Leek Jack Cheese A marriage of gourmet flavor of the elusive morel blended with tasty leeks. This high moisture monterey jack cheese provides subtle gourmet flavors. |
Use on party trays, serve with Pepperidge Farms Wheat Crisps or melt over flatbread for a tasty hor d'ourve. |
Beer: Bell's Hops Slam, Lions Stout
Wine: Pinot Noir or Sauvignon Blanc |
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Havarti A mild, buttery cheese that has a slightly nutty flavor. Produced in the traditions of Danish cheese making. A favorite of both the young and the old. |
Melt on burgers, sandwiches and in casseroles.
Great for snacking. Serve with a flavorful cracker like Crisini Mediterranean snacking crisp. |
Wine: Riesling , Beaujolais |
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Havarti with Basil Infused with sweet fresh basil that explodes with Italian flavor. Traditionally crafted. |
Ideal snacking cheese for those who are adventurous but not outrageous. Perfect on pizza. Melt on flatbread and top with thinly sliced tomatoes and drizzle with olive oil | Wine: Chianti |
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Havarti with Dill All the rich full flavor of Havarti with the added dash of dill. A sophistication that compliments the gentle flavors of Harvati. |
Great sliced on a roast turkey sandwich. Wrap in puff pastry and bake.
Serve on pumpernickel deli ryes topped with smoked salmon and capers |
Wine: Druhin Chablis or a White Burgundy |
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Hoffman's Natural Vermont Cheddar Full mellow flavor. From fresh milk of Vermont Jersey cows raised on small family farms. Jerseys produce a rich and creamy milk. |
Great for cooking or all by itself. Try with apple pie and it makes a fabulous macaroni & cheese. | Beer: Stella Artois |
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Hoffman's Super-Sharp Cheddar Extra sharp flavor and a creamy texture. Hoffman's has been making cheese since 1912. |
Perfect for snacking or sandwiches. | Beer: PBR |
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Juusto "Baked Cheese" A buttery-flavored, flat and squeaky cheese made in Scandanavia for over 200 years - called "Juustoleipa" meaning "bread cheese". Each piece is baked to create a sweet carmalized, toasted crust similar to brown bread. |
Warm in an oven, microwave of skillet until it glistens; cut in strips and serve for breakfast or dessert with jam, honey or syrup. Great as an appetizer (warm or cold) served with salsa or savory chips |
Wine: Pinot Gris
Beer: Full bodied dark beer |
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Juusto Italiano "Baked Cheese" Juusto's baked cheese with an Italian twist. They've added onion, bell pepper, fennel, oregano, garlic, basil, chillies, parsley, thyme and marjoran to their famous Scandanavian style cheese.
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Heat and cut into strips. Dip cheese strips in marinara or alfredo sauce |
Wine: Chianti
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Juusto with Parmesan Juusto's baked cheese with a toasty exterior, buttery aroma, squeeky fresh flavor and a center filled with their aged parmesan.
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Serve it warm with jam or chutney. Or serve fresh fruit and crusty bread on the side. | Wine: Chianti |