Baked Lobster with Mango Sauce - Lobster Tail 5

Imported & Domestic Cheeses

cheese-try

Imported Cheese Tray

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. If you would like updates as we continue to add cheese, please fill out our form for e-mail information. Thanks! via email!

British Isles

Sage Derby

Sage Derby

Sage Derby:

This is a green veined semi-hard cheese, being a cousin to cheddar cheese. The custom of adding sage to Derby cheese began in the 17th century, when the herb was widely believed to possess health-giving properties. The flavor is distinct and delightful.

Food Pairings: Beautiful on a cheese board.

Beer: Bell’s Two Hearted Ale, North Peak’s Siren Amber Ale, Sierra Nevada Pale Ale

Type of Cheese Food Pairings Wine Pairing
Cheddar with Caramelized Onions:From the historic Wensleydale Creamery in England, this latest creation made waves at the New York Fancy Food Show. Creamy, buttery cheddar is perfectly blended with tangy caramelized onions. Serve on sandwiches, fun on a hot dog. Serve alongside grilled portabellas. Beer: Pilsner Urquell, Stella Artois, Fuller London Pride
Cotswold: Double Gloucester enhanced with chopped onion and chives. It’s full flavored, creamy and mild. Similar to cheddar. Called 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 Arugula and Cucumbers. 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 Potter’s Six Seed Cracker 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
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
     
Sage Derby: This is a green veined semi-hard cheese, being a cousin to cheddar cheese. The custom of adding sage to Derby cheese began in the 17th century, when the herb was widely believed to possess health-giving properties. The flavor is distinct and delightful. Beautiful on a cheese board. Beer: Bell’s Two Hearted Ale, North Peak’s Siren Amber Ale, Sierra Nevada Pale Ale
Five Counties: Cow’s Milk. A layering of traditional English cheese: Red Leicester, Double Gloucester, Derby, Somerset Cheddar & Cheshire. It’s a “show stopper” on a cheese plate. Leave the cheese whole and let your guests enjoy taking slices from it. Melt over cauliflower. 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)
Blue Stilton: Crumbly and creamy. Telltale blue veins and a distinctive tangy flavor. The perfect addition to a salad. Add to poached pears for dessert.

Wine: Port, Sauternes or Sweet Sherry Beer: Samuel Smith Oatmeal Stout

White Stilton with Mango & Ginger: Cows’ Milk. The stilton is a young immature cousin to the world famous British blue cheese. It has a 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, Champagne
Beer: Arbor Brewing Blonde

California

Type of Cheese Food Pairings Wine Pairing
Cypress Grove Chive Chevre: Goat Cheese    
Cypess Grove Plain Chevre: Goat Cheese    
Cypress Grove Pepper Chevre: Goat Cheese    
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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Denmark

Type of Cheese Food Pairings Wine Pairing
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
     

England

Type of Cheese Food Pairings Wine Pairing
Stilton: English, Cow’s Milk, full, rich, moist, firm, but crumbly. Serve with Mango Chutney. Crumbles well for salads, soups, and dips. Melts well over burgers and steaks. Serve with robust reds. Excellent with sherry or port.

France

Delice

Delice

Delice de Bourgogne: Cow’s milk.

Incredibly rich & creamy. Tangy, sour cream like tartness. Melts on your tongue like whipped butter.

Food Pairings: Serve with Potter’s Apple Crisps or KII Naturals Cranberry & Hazelnut Crisps. Pairs well with Toski Sands Margret Duck Sausage, Prosciutto, Country Pate, Anything with Truffles, Black Berries & Raspberries

Wine: Champagne & Sparkling Wines, Pinot Noir and French Burgundy

Type of Cheese Food Pairings Wine Pairing
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, Prosciutto 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 Potter’s Apple Crisps or KII Naturals Cranberry & Hazelnut Crisps. Pairs well with Toski Sands Margret Duck Sausage, Prosciutto, 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 34 Degrees Crackers. Great with fruit and chutneys. Wine: Sparkling Wines & Champagne Beaujolais, Pinot Noir, Tempranillo
Picandine Pico Affine: Delicate goat cheese, it’s flavor is lactic and grassy sweet with a hint of salt and barnyard notes. This cheese has a scant oozing layer and in the center the texture remains chalky and moist. Serve with crostinis. Wine: New Zealand Sauvignon Blanc or Rose
     
Raclette: Full beefy flavor. Big, sweet, fruity,aromas. Great in fondue.   Wine: Beaujolais
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 find a rich center that adds up to 70% fat. Enjoy this spectacular cheese all on its own. Serve on La Panzanella Orignal Croccantini or if you like a little more flavor, try it on Firehook Rosemary Crackers. Wine: Plungerhead Zinfandel or Mawby’s Sex Sparkling Wine from Michigan. Also goes well with Pinot Noirs
Beer: Red Hook IPA

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Georgia

Type of Cheese Food Pairings Wine Pairing
Black Swan, Sweet Grass Dairy: Thomasville, GAA leading artisanal cheese producer. Jersey cows on the farm are allowed free range. They focus on high quality products and sustainable farming. The cheese is washed in Stone Brewing Company’s Arrogant Bastard Ale. It has a slight orange hued rind and firm texture. Modeled after a French farmhouse cheese, Black Swan blends the perfect amount of tanginess and creaminess. The beer wash gives this cheese a long finish with a hint of hops, malt and just a bit of pleasant bitterness.   Stone Brewing Company’s Arrogant Bastard Ale

Iowa

Type of Cheese Food Pairings Wine Pairing
Maytag Blue: 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. Or, melt over a burger! Wine: Syrah and Dessert Wines
Beer: Medium Body ale or lager

Italy

Taleggio

 

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.

Food Pairings: Fruit, crusty bread, top a few slices on polenta. Add to warm pasta.

The Ultimate Grilled Cheese Sandwich: Taleggio & Sauteed Pears between to slices of French bread. Fresh California Figs.

Wine Pairing: Italian Nebbiolo, Merlot, Chianti, Barbaresco, Barolo, Sauternes

Type of Cheese Food Pairings Wine Pairing
Basajo: One of Italy’s most famous “drunken cheese”. Strong sheep’s milk blue vein cheese that has been washed with Zibibbo dessert wine and pressed with muscatel grapes Will be the shining star of a cheese board. Armone & Port
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.  
     
Burrata: Cow’s Milk Burrata means “buttered” in Italian. Softer than fresh mozzarella. When cut, the interior spills out, revealing a soft, stringy curd and fresh cream. Serve alongside with halved or quartered cherry tomatoes and chiffonade basil. Drizzle your finest olive oil over the cheese & tomatoes. Season lightly with a coarse sea salt & fresh ground pepper. Cool, Crisp, Dry White such as Jordan Chardonnay
Caprino Cremoso with Truffle: Produced by a third generation farm in Piedmont. Goat’s milk cheese, the texture is soft and spreadable. Serve with a thinly sliced baguette. Sparkling or Fruity White Wine
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 Mocetta (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
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)
La Tur: Made with cow, goat and sheep milk. Runny and oozy around the perimeter with a moist, cakey paste. Earthy and full. Perfect on a cheese board Asti Spumante
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 basil. Loire Valley Sincerre (Sauvignon Blanc)
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
Parmigiano Reggiano: Cow’s milk, Enormous, Piquant, Slightly Salty.Produced in northern Italy from cows pastured in fresh grass. 1st Course: Over prosciutto or carpaccio drizzled with olive oil. Shave over an arugula salad with a mild vinagarette. Create a beef carpaccio with Morcetta, Parmigiano shaved and drizzle with olive oil.
Main Course: Grate over pasta, soups, sauces & risotto.
Dessert Course: Shave over figs or melons.
Big Italian reds such as Barbaresco, Barbera, Barolo, Brunello de Montalcino, Chianti Riserva, Salice Salentino, Taurasi, Tignanello
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
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
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 Provencal Olives. Pinot Gris, Sangiovese, Cabernet Sauvignon
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.The Ultimate Grilled Cheese Sandwich: Taleggio & Sauteed Pears between to slices of French bread. Fresh California Figs. Italian Nebbiolo, Merlot, Chianti, Barbaresco, Barolo, Sauternes
Tomini with Italian Herbs: Cow’s MilkFresh Italian Cheese. Creamy, bordering on tangy, both rich & refreshing. Texture is delicate and crumbly, similar to goat cheese. Antipasti, Salad, Pizza, Pasta, Melted on Grilled Chicken, Omelets or spread on Deli Sandwiches. Rose, such as, Villa des Anges Old Vine Rose or Commanderie de la Bargemone

Michigan

Type of Cheese Food Pairings Wine Pairing
     
Idyll Pastures: Local grass-fed fresh goat cheese. Plain and garlic herb flavors. Creamy and smooth on the palate. Serve with local honey on Black Star Farm Lentil Crackers.
Stuff a baguette with this cheese, basil pesto, roasted red peppers, artichokes and salami.
 
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
     
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. Wine: Rieslings and Hearty Red Wines
Farm Country: Sharp White Cheddar from Lakeview. Grass-Fed Cow’s Milk. Matured for a minimum of 12 months. Earthy flavor with a creamy texture.    
Farm Country: Smokey Jack. Our creamy Jack mixed with 11 different spices combines to have a “just off the grill” flavor. Perfect cheese for a burger. Also works with smothered chicken.  
Farm Country: Truffle. Black truffle peelings combine with white truffle oil to make a rich flavor. Use in omelets and scrambled eggs.  
Farm Country: Sharp Yellow Cheddar. Bold, somewhat nutty with a firm texture. Colored with natural annatto.    
     
     
     
     
     

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Netherlands

Type of Cheese Food Pairings Wine 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. Awesome Burger: Toski Sands Ground Chuck, Gouda, Nueske Applewood Smoked Bacon and Stone Ground Mustard. Wine: Pinot Grigio, Riesling, Beaujolais
Beer: Heineken 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 Firehook Multigrain crackers .Add a slice over cooked or grilled chicken breasts, heat till just melted. Great in a stuffed chicken breast.Vegetarian Gouda Quesadilla:Fill quesadilla with sauteed garlic, onions, mushrooms and sundried tomatoes. Add Gouda with Basil & Garlic. Wine: Chianti
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 Rotterdam Aged Gouda: Matured to perfection. The salty composition comes from the grass the cows feed on, which used to be covered by the sea. 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. Wine: Edge Cabernet Sauvignon or any full bodies Cabernet and Tawny Port.
Beer: Murphy’s Stout or any full flavored stout.
     

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Pennsylvania

Type of Cheese Food Pairings Wine Pairing
Havarti with Garlic & Herbs: Garlic and herbs infuse flavor into this mild Havarti. 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

Monte Enebro

Monte Enebro

Monte Enebro:

The most wonderful aged goat cheese the world has to offer. They make this complex goat’s milk cheese from paturized milk and then inoculate the logs with the mold this is used to make Roquefot, adding to Monte Enbro’s complexity and distinctive appearance. It is creamy, lemony and slightly acidic. Spectacular on its own.

Tempranillo

Grenache

Chenin Blancs

Sautermes

Jerez Cream Sherry

Type of Cheese Food Pairings Wine Pairing
Drunken Goat: SpanishThe cheese is soaked in red wine for two to three days, giving the outside of the a cheese a thin purple rind. Not to mild and not to strong – this is the reason it’s a crowd pleaser. It has a slight sweetness and pleasant sharp finish. Fresh California Figs, Chorizo, Marcona Almonds, Olives. Makes an incredible grilled cheese sandwich. Grenache
     
   
Iberico 3 Milk: Central Spain. Goat, Sheep, & Cow’s milk. Herbal flavor with a deep aroma. Manchego- style cheese. Crusty bread and olive tapenade. Sherry & Port
Idiazabal: Sheep’s Milk, Raw, Firm. Basque country, Sheep Milk. Pronounced flavor with sweet cereal notes and a spicy after taste, plus wood notes as the result of light smoking. This is the quintessential Sheppard’s cheese of the Basque country Grilled meats makes an incredible ham and cheese wrap: Omelets, Apples & Cherries. Serve with piquillo peppers and capers. Marches de Caceres Crianza RiojaMarques de Caceres Reserva RiojaTermes 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
     
Olive Manchego Style Cheese: Sheep’s Milk, Semi-Soft – 3 Month. A new cheese recipe from Castilla la Mancha, this semi-soft sheep’s milk cheese is studded with black cuquillo olives. Great with rosemary crackers. Cabernet Sauvignon, especially nice with Rutherford Tempranillo Grenache
     

Vermont

Type of Cheese Food Pairings Wine Pairing
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
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
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. Wine: Sangiovese
Beer: Peroni Italian Lager
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).
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
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
Tillamook Extra Sharp Cheddar – Special ReserveNaturally aged for more than 15 months. That’s five seasons of waiting, while it developes its strong complex flavor. Perfect for special side dishes, distinctive sauces and hors d’oeuvres. Beer: Shorts Bellaire Brown
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, “mel” 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
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
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
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
Vermont Bonne Bouche: Goat Cheese. Hand labeled, 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 asparagus and drizzle balsamic vinegar over the top.
Great on cheese board with fresh bread, nuts and dried fruit
 

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Utah

Barely Buzzed

Barely Buzzed

Barley Buzzed, Uintah, Utah

Unique espresso and lavender hand rubbed cheese with subtle notes of butterscotch and caramel. Made from the milk of Jersey cows; this is a full-bodied cheese with a smooth, creamy texture.

Award Winning – American Society of Cheese. 1st place – 2007, 2008, 2009, 2011. 2nd place – 2012

Food Pairings: Toasted nuts, chocolate, fresh fruits or charcuterie/ Great “After Dinner” cheese

Wine:

Medium & Full Bodied Wines, Ports Cabernet

Beer:

Ales, Stouts & Ciders

Type of Cheese Food Pairings Wine Pairing
Seahive: Uintah, Utah Handrubbed with local wildflower honey and local sea salt. Made from the milk of Jersey cows in northern Utah. This is a full bodied cheese with a smooth, creamy texture. Variety of nuts, or shaved on salads or soup Wine:Fruity Wine
Beer:Hoppy Ales

Wisconsin

Type of Cheese Food Pairings Wine Pairing
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
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
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
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, Pinot Noir, Tawny Port
BurrattaA ball of mozzarella filled with cream. When you cut open the ball, the cream comes oozing out. Currently Unavailable. Serve with quartered tomatoes topped with slivered fresh basil and balsamic glaze.  
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.
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
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
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
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
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
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
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
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. Heat and cut into strips. Dip cheese strips in marinara or alfredo sauce Wine: Chianti
Juusto with Parmesan: Juusto’s baked cheese with a toasty exterior, buttery aroma, squeeky fresh flavor and a center filled with their aged parmesan. Serve it warm with jam or chutney. Or serve fresh fruit and crusty bread on the side. Wine: Chianti
Moody Blue: Delicately smoked over fruit wood which balances subtle blue notes in this rich, creamy cheese Crumble over burgers or salads. Stir in pasta dishes. Top on pizza Wine:Merlot, Zinfandel
Beer:Stout or Porter

Market: 231-347-1571

Party Store: 231-347-9631

Fax: 231-347-3542