December Cheese Club: Iowa

Posted on November 30, 2021 by mcginnessalex

Neal’s Yard Dairy Pitchfork Cheddar Somerset, England

The Pitchfork Cheddar is a full-bodied, dense and nutty cheddar from Trethowan’s Dairy in Somerset. It has a juicy bite and creamy texture that coats the mouth. The name, Pitchfork, references the old Cheddar-making tools used to toss the curd while mixing in the salt. This practice is something that Neal’s Yard Dairy continues today. Milk Type: Cow Milk Source: Produced on-site Average Age: 12 months Cheesemakers: Maugan & Todd Trethowan Serving Suggestion: Fold grated Pitchfork Cheddar into scrambled eggs towards the end of the cooking process to get deeper, more savory eggs. WINE & CRAFT BEER PAIRINGS: The Pitchfork Cheddar pairs well with a light red wine such as a Pinot Noir, or a Silky White Wine, like a Chardonnay or a Sauvignon Blanc. For beer, reach for a Cider or English Ale. WINESTYLES: Fruity or Silky BEERSTYLES: Crisp & Clean BACKGROUND:

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Historically, most West Country cheesemakers produced Cheddar before embarking on a cheese more commonly associated with their friends across the Welsh border: Caerphilly. Cheddar takes over a year to mature, while Caerphilly can be turned around in a month of less, so in leaner times, particularly between the first and second world wars, Caerphilly sales provided a steady flow of income while the Cheddar took its time to age. The Trethowans, however, have gone about this the other way around. While based in their home country of Wales, they made their name producing their signature Gorwydd Caerphilly, but when they moved across the border to a dairy farm just up the road from the Somerset market town of Cheddar, they felt compelled to begin producing a clothbound Cheddar alongside it. The milk comes from their herd of Holstein and Jersey cows, which graze on the farm’s organic pastures. The Cheddar is handmade in small batches to a traditional farmhouse recipe. – Neal’s Yard Dairy

Neal’s Yard Dairy Lincolnshire Poacher Alford, Lincolnshire, England

West Country Cheddar meets Comté in this cheese. It is smooth and densely creamy in texture with flavors ranging from rich and savory to long, sweet and somewhat pineapple-like. Lincolnshire Poacher is one of the very few cheeses to be produced on the east coast of the country, where the clay soils are usually improper for dairy farming. Milk Type: Cow Milk Source: Own herd Average Age: 18-24 Months Cheesemakers: Simon Jones and Richard Tagg Serving Suggestion: Melt on top of buttered crumpets or toast. WINE & CRAFT BEER PAIRINGS: Similarly, the Lincolnshire Poacher pairs well with light red Pinot Noirs, Gamays or a Sangioveses. If you prefer white wine, reach for a Silky White, like a Chardonnay or a Sauvignon Blanc. Ciders or English Ales will pair best with this cheese. WINESTYLES: Fruity or Silky BEERSTYLES: Crisp & Clean BACKGROUND:

Although the loamy or clay soils of Lincolnshire are usually ill-suited to dairy farming, the lush pastures of Simon Jones’s Ulceby Grange farm sit on chalky land – and it is this, combined with the mild climate, that has made Lincolnshire Poacher one of very few cheeses to be produced on the east coast of the country. Though the farm has been in the family since 1917, the Jones family didn’t start making cheese until the 1990s, when a young Simon returned from agricultural college. Eager to turn his hand toward cheesemaking, he enlisted the help of renowned Welsh cheesemaker Dougal Campbell to develop a recipe, and the result – which incorporates the hallmarks of a hard mountain cheese into a traditional West Country Cheddar – proved so popular that customers at the local cheese shop initially had to be rationed to quarter of a pound each. Simon’s brother Tim has since joined him on the farm, and in 1995 Simon employed a full-time cheesemaker, Richard Tagg. Today, it is Jon Collins whose job it is to transform milk from their 230-strong herd of Holstein Friesians into cheese on an almost daily basis. Once the curds have been moulded, salted and pressed for 36 hours, the resulting cheese truckles are matured on wooden boards and turned regularly to ensure even maturation. The brothers recently invested in a robot for turning the truckles, improving consistency still further. Though some Lincolnshire Poacher will be aged for up to 36 months, we believe the finest tasting truckles are between a year and 24 months old. – Neal’s Yard Dairy ABOUT NEAL’S YARD DAIRY: Founded in 1979 by Randolph Hodgson, Neal’s Yard Dairy started as a small shop tucked away in corner of London’s Covent Garden, selling and making Greek-style yogurt, crème fraîche and a couple other cheeses. It later became a popular shop for local farmhouse cheesemakers to sell their own product. Today, Neals’ Yard Dairy sells the very best British and Irish cheeses. They work with about 40 cheesemakers, all with different cheesemaking styles and techniques. Learn more about their story here.

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If you enjoy pairing cheese with wine, this is your club! Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely! Click to learn more >

February Cheese Club: Iowa

Posted on January 31, 2021 by mcginnessalex

Hook’s Cheese Company, Inc. 10 Year Cheddar Wisconsin, USA

This 10 year cheddar won 1st place at the 2006 American Cheese Society Show, the only 10 year cheddar to get a 1st place in this, or any competition. It has more calcium crystals than Hook’s 7 year cheddar. It has a full, rich cheddar flavor with a smooth finish. The 10 year cheddar has calcium lactate crystals. These have the texture of salt but have no flavor. More crystals develop as the cheddars get older. The 10 year has a rich, kind of creamy, slightly acidic but more of a fruity note to it. FOOD PAIRING: Make a yummy cheese and charcuterie board with dried fruits, quince paste, olives, pate, cornichon pickles, grained mustard, peppadew peppers, marinated artichoke hearts, assorted salami and prosciutto. WINE & CRAFT BEER PAIRING: When pairing wine with this cheese, reach for a big, bold Cabernet Sauvignon, Cabernet Franc, or Merlot; for beer, look for something a Cider or something malty and sweet, such as a Scotch Ale or an Oatmeal Stout. WINESTYLES: Bold BEERSTYLES: Malty & Sweet

Hook’s Cheese Company, Inc. Triple Play Extra Innings Wisconsin, USA

A fantastic blend of three types of milk – cow, sheep, and goat. Flavor notes that come through – Baby Swiss, Havarti and Gouda. Aged over a year. At this point the Gouda flavor has become more prevalent and crystals have started to form. FOOD PAIRING: Dried apricots, dried cherries, sliced apples and pears; as well as flatbread, sesame breadsticks, olive tapenade, and shelled pistachios. WINE & CRAFT BEER PAIRING: When pairing wine with this cheese, reach for a Zinfandel; for beer, look for something Hoppy and Bitter such as an IPA. WINESTYLES: Bold BEERSTYLES: Hoppy & Bitter

ABOUT HOOK’S CHEESE COMPANY: In 1970 Tony Hook began apprenticing at a small cheese factory in Barneveld and got his cheesemakers license in 1972. In 1976, college sweethearts, Tony and Julie, formed Hook’s Cheese Company. At that time they only produced Cheddar and some Swiss. Since then, they have not only grown into a much larger factory, they have also expanded their lines of cheese. This duo continues to produce award winning cheeses including Colby, Monterey Jack, Maple Jack, Muenster, Cheddar, Pepper Jack, Parmesan, Swiss, Havarti, Gouda, Blue Cheese and many others. To learn more about the Hook’s family and the cheeses they produce, click here.

WineStyles of West Des Moines is excited to announce they have got their hands on a small amount of Hook’s Cheese Company’s special 15 Year Cheddar! While this is not featured in this month’s Cheese Club, we promise you don’t want to miss this. Ask how you can pick up this very special, limited cheese at your local wine store!

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

January Cheese Club: Iowa

Posted on December 31, 2020 by mcginnessalex

Blumenkäse Switzerland

An alpine cheese covered with wildflowers from the meadows of Switzerland. This floral beauty isn’t just pretty on the outside, it’s packed with flavors of French onion soup and sweet carrots on the inside. The rind is decorated in a long list of herbs and flowers, including: winter savory, dill, garlic, caraway, lovage, marjoram, mint, leek, chive, parsley, juniper berries, onion, marigolds, cornflower, roses, and strawberry leaves. WINE & CRAFT BEER PAIRING: When pairing wine with this cheese, reach for a Chardonnay, Viognier, Bubbles or Fruity Red Wines; for beer, look for something Hoppy and Bitter, such as an IPA. WINESTYLES: Crisp, Fruity, and Bubbly BEERSTYLES: Hoppy and Bitter Blumenkases

Marcel Petite Sagesse 24-Month Comté France

Selected by Essex St. Cheese Co., Sagesse Comté (formerly “Symphony”) represents the highest level a wheel of Comté can achieve at Marcel Petite; only 2% of all production reaches this point. Sagesse Comté is selected in line with the Essex flavor profile, but is bigger and broader in taste with a darker paste and immense tyrosine crystallization. This is an unpasteurized cows’ milk cheese with a powerful depth of flavor, similar to a great piece of dark chocolate. Sagesse Comté is available only once a year. WINE & CRAFT BEER PAIRING: When pairing wine with this cheese, reach for a Champagne, aged Chardonnay, or Pinot Noir; for beer, look for something Malty & Sweet such as a Milk Stout. WINESTYLES: Rich, Mellow, or Bubbly BEERSTYLES: Malty & Sweet

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December Cheese Club: Iowa

Posted on November 30, 2020 by mcginnessalex

Genillard Philippe and Marianne L’Etivaz AOP Ormont-Dessus, Switzerland

L’Etivaz AOP is a hard alpine cheese produced by hand in over 100 creameries in the Vaud Alps between May and October using raw milk, under an open fire and the traditional recipe. The long ripening process brings out the rich, powerful aromas which come from the large amounts of herbs the cows consume. This is an excellent dessert cheese, fondue, or cheese that will compliment many cuisines. Members will enjoy two distinctive varieties of the L’Etivaz AOP, both a floral and onion style. WINE & CRAFT BEER PAIRING: When pairing wine with this cheese, reach for a Crisp Chardonnay, a Fruity Barbera d’Alba, or a Fruity Pinot Noir. For beer, grab something light and crisp, such as a Hard Cider. WINESTYLES: Crisp or Fruity BEERSTYLES: Crisp and Clean PRODUCTION: The Alpine pastures are situated at an altitude of between 1,000 to 2,000 meters. The raw milk comes from cows which graze on the natural pastures of the Vaud Alps and Alpine foothills. It is these pastures, rich in wild flowers, that create the aroma and provide the unique flavor of L’Etivaz AOP. To make the cheese, the milk from the evening milking is stocked in churns until the following morning, when the cheesemaker skims off the cream with a ladle. The evening milk and morning milk are then poured into a copper cauldron. The milk, enriched with lactic bacteria obtained from the production center itself, is gently heated to 89.6°F over a wood fire. The cheesemaker then adds the rennet, which consists of natural enzymes extracted exclusively from the abomasum of young calves. After stirring the milk for a few minutes the cheesemaker stops the mixer and allows the milk to rest so that it can curdle. The cheesemaker then stretches a cheesecloth on a rod, slides it under the curds and lifts out the cheese mass which he then puts into a mould and presses. The wheel of cheese thus formed must subsequently be turned over several times. The producer then puts the L’Etivaz AOP casein mark on it as well as his initials in order to be able to guarantee traceability. The wheels remain in the press until the following morning. Weighing between 33 and 84 lbs., the wheels are rubbed with cheese dairy salt and kept at the alpine production center for a maximum of 7 days. For more information, click here.

Photo by: L’Etivaz AOP

Photo by: L’Etivaz AOP

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November Cheese Club: Iowa

Posted on October 31, 2020 by mcginnessalex

Rifugio Crucolo Crucolo Il Piu Saporito Scurelle, Italy

Crucolo “Il Piu Saporito”, which means “more tasty”, is a semi-hard, mild asiago cheese coming from the Trentino region in northern Italy. The milk to make this cheese is selected from the cows that roam the pastures beneath the Trento Mountains. Crucolo has a surprisingly tangy finish to its creamy flavor. The center is white and buttery with diffused and uniform holes, making for a very characteristic cheese. The sub-crust is evenly distributed – an indicator of great attention to detail during the ripening period. The ripening process lasts over 60 days, and must be performed under optimum temperature and humidity conditions. In the aging period, the cheese forms are wetted and washed with water, then turned twice a week. The final product boasts flavors that are sweet, slightly sour, and perfectly salty with a slight bitter-spicy note. WINE & CRAFT BEER PAIRING: Reach for our November Wine Club wine, Finca Buenaventura Aureo Cabernet Sauvignon, when pairing with this cheese. For beer, grab a Hard Cider or a Porter when pairing with this cheese. WINESTYLES: Bold BEERSTYLES: Fruity and Spicy ABOUT RIFUGIO CRUCOLO: The company takes its name from the place where it was built, and still today is the restaurant Rifugio Crucolo, on the “top” of the mountain in the heart of Val Campelle- halfway between the Valsugana and the Lagorai mountain range. The Crucolo Refuge has entered the register of historic businesses, as it has remained in the same family management since 1782. Thanks to the love and loyalty of customers, the Crucolo company continues to grow each year. Today, they are exporting their own brand of cured meats, cheeses, and liqueurs worldwide.

Sant Gil d’Albió Garrotxa Catalonia, Spain

Gorratxa, pronounced ‘ga-ROCH-ah’, is a semi-ripened cheese with a natural flowery rind. Made with pasteurized goat’s milk, it is creamy and compact texture in the cut. This moist and cakey Catalonian import is fast becoming Spain’s most famous goat cheese. Crafted in the foothills of Northern Spain, Garrotxa offers a white pepper piquancy and looks like a river-stone. Its milky, delicate taste is not at all typical of a goat’s cheese. The full-bodied cheese is rich in flavor with a soft paste and a moist, creamy, yet almost flaky, texture. It is covered by a velvety grey mould coating that lends it a woody aroma, yet the rind is not ideal for eating. Garrotxa’s flavor is reminiscent of damp earth underlined by slightly nutty & herbal essences.

HOW IT IS MADE: Made with pasteurized goat’s milk, then aged for several weeks in caves to ensure the delicately, cakey texture won’t harden up. WINE & CRAFT BEER PAIRINGS: For wine, pair with a Cava or the Finca Buenaventura Aureo Chardonnay from this month’s Wine Club. The clean, lactic qualities of the cheese strike harmoniously with the fruitiness of these two wines. For beer, look to pair with a Farmhouse Ale or Sour from our Sour, Tart and Funky or Fruity and Spicy sections. WINESTYLES: Silky, Nectar, or Bubbly BEERSTYLES: Sour, Tart and Funky, or Fruity and Spicy ABOUT SANT GIL D’ALBIÓ: Sant Gil d’Albió is a family business in Catalonia, Spain, with 35 years of experience in the production of artisanal cheeses. Currently produce close to 90,000 kg (about 198,416 pounds) of cheese a year; their products are made in an artisanal way, producing only the highest quality of cheeses. Sant Gil d’Albió exports about 40% of their production, mainly shipping to the United States and throughout Europe. Sant Gil d’Albió is a dynamic, growing company; expanding their range of products and modernizing their facilities, without forgetting their roots. They are a leading company in the production of artisanal cheese in Catalonia, receiving various awards for the quality of their products, including Garrotxa cheese, Lactium d’Or 2019 award. The family business is part of the ‘Lal de Cabres Catalanes’ label, a group of farmers and cheesemakers that defend the consumption of products made with local milk. They continuously maintain the quality of all cheeses and ensure all products are sold at a fair price.

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

October Cheese Club: Iowa

Posted on September 30, 2020 by mcginnessalex

Carr Valley Apple Smoked Cheddar La Valle, WI

This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the flavors from the paprika. WINE & CRAFT BEER PAIRING: Merlot and Shiraz grape wines will bring out the mature flavor of the cheese. For beer, reach for a Hard Cider or a Porter when pairing with this cheese. WINESTYLES: Bold, Fruity, or Nectar BEERSTYLES: Dark and Roasty; or Fruity and Spicy

Photo by Carr Valley Cheese: Apple Smoked Cheddar

ABOUT CARR VALLEY: Owned and operated by the Cook family, Carr Valley Cheese Company is over one-hundred years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, they remain one of Wisconsin’s traditional cheese plants, famous for making cheese the old-fashioned way! Carr Valley Cheese has won numerous awards over the years and continues to offer delicious and unique Wisconsin Cheeses. Certified Master Cheesemaker, Sid Cook, has won more top national and international awards than any other cheesemaker in North America. As a fourth-generation cheesemaker, he received his cheesemaking license when he was 16, and now owns and operates four cheese plants and eight retail cheese stores in Wisconsin. As a company, Carr Valley Cheese began in 1902, and today is best known for producing high-quality, artisanal aged Cheddars. Using cow, goat, and sheep milks, Sid enjoys creating new cheeses, and Carr Valley now produces more than 50 original varieties. APPLEWOOD SMOKED CHEDDAR AWARDS:

1st Place 2016 Los Angeles Int. Dairy Competition
1st Place 2005 American Cheese Society
2nd Place 2007 World Cheese Competition
2nd Place 2012 American Cheese Society Competition

Maytag Dairy Farms 7 Year Aged Cheddar Newton, Iowa

This 7 Year Aged Cheddar has a robust cheddar flavor and an assertive tang that can be slightly acidic or even lactic. It showcases dense, fruit notes and a slightly earthy flavor. The aging process takes the cheddar from a smooth creamy texture to a drier, more crumbly style. This is the 2nd most popular cheese in America and is very versatile. Traditional food pairings include apple pie, or a salted caramel for a nice contrast.

HOW IT IS MADE: Made from cow’s milk, Maytag 7 Year Cheddar has gone through the traditional process of “cheddaring” which involves stacking the blocks of cheese on top of one another to press out moisture. The aging process makes the recognizable cheddar flavor of this cheese even more pronounced and concentrated. Typical “grocery store” cheddars only age 2-3 months, while this cheddar is aged for 7 years. WINE & CRAFT BEER PAIRINGS: For Aged Cheddars with earthy undertones, look for the yin and yang. This cheese pairs well with hoppy bitters and dryness, like an IPA Beer and a Cabernet Wine; or full bodied red, stout, or scotch. WINESTYLES: Fruity; Nectar; or Bold BEERSTYLES: Dark and Roasty; Fruity and Spicy; or Hoppy and Bitter

Photo by Maytag Diary Farms: Maytag Family

ABOUT MAYTAG DIARY FARMS: In 1919 E.H. Maytag, the son of Maytag Appliance company founder F.L. Maytag, purchased a single Holstein cow to provide fresh clean milk to his children. E.H. quickly developed a passion and determination to breed champion Holstein-Friesian cows that could supply milk to the community while also winning blue ribbon upon blue ribbon at livestock shows across the United States.

Photo by Maytag Diary Farm: Cave Wheels

Upon E.H.’s death in 1940, his sons Fred and Robert Maytag assumed leadership of the farms and Fred pursued his idea of creating a uniquely American blue cheese made from cow’s milk. Maytag Dairy Farms collaborated with Iowa State University to pioneer the first great American blue cheese that would compete with classic European cheeses such as Roquefort, made from sheep’s milk. The cheese plant and caves were completed a year later, and the first wheels of Maytag Blue Cheese were formed in October of 1941. Fred’s son Fritz Maytag assumed leadership in 1962 and helped guide the small family company for the next 50 years. In 2003, Fritz was awarded the James Beard Foundation Outstanding Wine, Beer or Spirits Professional, and in 2008 won the Beard Foundation Award for Lifetime Achievement. Fritz now serves as Chairman Emeritus and a director with his brother, Ken Maytag, and their sister, Martha Maytag Peterson. Today, Seventy nine-years after the first wheels of Maytag Blue Cheese were made, the family tradition continues. Each wheel is handcrafted on the family farm in the rolling hills of central Iowa. Maytag Dairy Farm is still owned and operated by the grandchildren and great-grandchildren of E.H. Maytag. His legacy is the pleasure and joy taken from good food shared with people you cherish.

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

September Cheese Club: Iowa

Posted on August 31, 2020 by mcginnessalex

Vermont Shepherd Verano Putney, Vermont

Coming from its name, Verano is Vermont Shepherd’s seasonal summer cheese; made from pure sheeps’ milk when their pastures are abundant with wild herbs and grasses. This summer cheese is one of their rarest and best US sheep’s milk cheese, Verano ages 3-5 months and ripens by August. It is a smooth and creamy, semi-hard cheese; highlighting a sweet, rich and earthy flavor with hints of clover, mint, and thyme. The rustic wheel has a rough, golden brown rind. WINE & CRAFT BEER PAIRING: Semi-hard Cheese, such as Verano pair incredibly with a Red Burgundy or White Bordeaux. These wines are well-balanced in acidity, fruit, and tannins to enhance the flavor of Verano. As for beer, reach for an Amber Ale. This caramel and malt forward beer will play with the earthiness of Verano.

WINESTYLES: Fruity BEERSTYLES: Malty & Sweet ABOUT VERMONT SHEPHERD: Vermont Shepherd is a 250-acre farm in Westminster West, Vermont with 300-700 sheep (depending on the time of year), 2 Border Collies (who herd the sheep) and 8 Maremma – a beautiful white dog who protects the sheep from predators – along with shepherds of all ages. At the northern edge of the farm is a cave which is home to their 2 types of cheese, where they live out the seasons of their lives. Vermont Shepherd has won two conservation awards in 2002 and 2006 for the quality of its farming work and improving the soils, pastures, and water resources.

Vella Cheese Company Dry Monterey Jack Sonoma, California

Firm, pale yellow with a sweet nutty flavor. This cheese is great for grating, shredding, slicing, cooking or just plain eating. Marvelous in toasted cheese sandwiches, omelets and soufflés. Delicious shredded on pasta, soups or tacos, casseroles or enchiladas – for a taste that is unique and special. WINE & CRAFT BEER PAIRINGS: Vella Cheese Co.’s Dry Monterey Jack pairs well with a bright, citrus forward Chardonnay from our Crisp or Fruity section. As for beer, this Jack pairs well with a Kolsch or a Blonde Ale from our Crisp and Clean section.

WINESTYLES: Crisp and Fruity BEERSTYLES: Crisp and Clean ABOUT VELLA CHEESE COMPANY: Gaetano (Tom) Vella arrived in Sonoma in the early 1920s, holding various jobs with the Sonoma Mission Creamery, in which his brother, Joseph, held considerable stock. Tom quickly built a reputation for his hard work, honesty and ability to make superior cheeses. In 1931, a group of dairymen approached Tom and offered to supply him with all the quality bulk milk he would need to successfully operate his own cheese factory. Tom jumped to the opportunity, and thus Vella Cheese Company was born. In 1981, the company was handed over to his children, and today is under the careful eye of his son, Ig Vella. Tom’s tradition and quality continues as cheese are still handmade, using sustainable practices and milk from local dairies. DRY MONTEREY JACK AWARDS:

2014 Silver Medal, California State Fair
2011 Gold Medal, Los Angeles County Fair
2004 Gold Medal, Los Angeles County Fair
1988 International Gold Medal Winner

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August Cheese Club: Iowa

Posted on July 29, 2020 by mcginnessalex

Abondance AOP Rodolphe Le Meunier Haute-Savoie, France

Abondance, is a semi-hard, traditionally French, mountain cheese produced in the Abondance Valley of Haute Savoie, in the Auvergne-Rhône-Alpes region of France. The cheese is made exclusively from unpasteurized cow’s milk sourced from its own breed of cattle, Abondance, as well as Taurine and Montbéliarde. Abondance features a slightly grainy and creamy paste with floral, vegetal, and nutty aromas. On the palate, there’s a beautiful balance of sweetness to acidity; it tastes intensely fruity and buttery with a hazelnut flavor. Before eating, remove the natural rind its gray layer underneath. WINE & CRAFT BEER PAIRINGS: Abondance cheese pairs wonderfully with a dry white wine from the Savoie region; or a light red, such as a Gamay Beaujolais or a light Pinot Noir. Additionally, this cheese pairs well a crisp, pale lager or a kolsch. WINESTYLES: Crisp and Fruity BEERSTYLES: Crisp and Clean PRODUCTION: Abondance cheese has had an Appellation d’origine contrôlée (AOC) designation since 1990. AOC designations were created to ensure products with long histories and strong senses of terroir will guard their identity and uniqueness in the marketplace. With this designation, a cheese producer cannot call a cheese Abondance if it is not made within the confines of a singular region, or according to traditional methods and specifications, similar to wine AOCs like Bordeaux, Bourgogne, and Champagne. Abondance was originally made by monks at the Abbaye d’Abondance (Abondance Abbey) in the 12th century. In the late 1300s, the monks were the official supplier of cheeses to the Avignon popes. This rich, ivory-yellow cheese is made in the area’s mountain chalets from batches of raw milk that combine morning milk with milk from the previous evening. The milk is heated in a copper cauldron to 90° F to warm the curd that is formed, without cooking it. The curd is then cut, drained, put into a round wooden mold, and pressed for a day with a weight on it. It is then salted either by hand, or soaked in brine, then cave aged on spruce planks for six months at a temperature of 54° F and a humidity level of 95%. The cheese is brushed with brine and turned while aging.

Tomme d’Abondance

Comté Fort Saint Antoine Marcel Petite Jura, France

Comté Fort Saint Antoine is a semi-firm, unpasteurized, aged, cow’s milk cheese from the Jura and Franche-Comté regions of Eastern France. Century-old techniques are used to make Comté, which is the most produced and consumed cheese in France. Made with unpasteurized cow’s milk, from Montbeliarde Cattle or French Simmental (or crossbreeds of the two), the taste is complex, nutty and caramelized with a lingering, but not sharp, flavor. The combination of sweetness and saltiness give this cheese an intriguing flavor. This mature Comté is firm but supple, with a buttery and oily texture. It is traditionally sold in huge blocks and matures for a year before it is ready for sale. The natural cave atmosphere of the fort allows this longer aged Comté to have a rich, nutty, fruitier and more flowery taste than its younger aged counterparts. Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline. WINE & CRAFT BEER PAIRING: Comté Cheese is very versatile and pairs beautifully with a Chablis (Chardonnay), a Champagne, or a Pinot Noir. It also pairs well with a light lager, a blonde ale, or a pilsner. WINESTYLES: Silky, Bubbly and Mellow BEERSTYLES: Crisp and Clean PRODUCTION: In 1966, Marcel Petite discovered a defunct military fort in a forest of Haut Doubs, at 3600 feet altitude. The fort’s structure of cut and vaulted stone, covered with a thick layer of soil, providing ideal conditions for “affinage lent” (slow maturing). Petite realized that his Comté cheeses should be aged in their natural environment, near the mountain cheese dairies where they are made. This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and color. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or 24 months. Comté generally will get its name from the cellar where it was ripened, such as Comté Fort Saint-Antoine. Today, over 100,000 wheels are ripened for 10 to 20 months, in the Cathedral of Marcel Petite Comté. Comté was one of the first few kinds of cheese to receive an AOC status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tons of annual production.

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

July Cheese Club: Iowa

Posted on June 30, 2020 by mcginnessalex

Bonvallis – Iberico Cheese Valladolid, Spain

Bonvallis Iberico Cheese is a Manchego-style cheese, one of the most eaten in Spain. An authentic Iberico Cheese must have, by law, a maximum of 50% cow’s milk, a minimum of 15% goat’s milk, and a minimum of 15% sheep’s milk. If these amounts are not specified on the label, the cheese cannot be labeled ‘Iberico’. Bonvallis Iberico Cheese is compact and firm in texture. It features herby, grassy flavors from the goat and ewe milk, and a smooth, creamy texture from the cow’s milk. It is slightly lactic, yet mild and buttery on the palate; making this cheese tasty and aromatic. WINE & CRAFT BEER PAIRINGS: Bonvallis Iberico Cheese pairs wonderfully with wines from our Bubbly wine style category, such as a Cava. Additionally, Iberico cheese pairs well with our Fruity & Spicy beers, such as a cider. WINESTYLES: Bubbly BEERSTYLES: Fruity & Spicy PRODUCTION: Located in Valladolid, the capital of Castilla y León, the family-run dairy, Bonvallis, has produced their cheeses since 1984. The region of Castilla y León is well known for its vast production of sheep and blend cheeses, and cured meat products. Long cold winters and dry hot summers are the perfect conditions for manufacturing their products. Bonvallis Iberico can be semi-cured (around 2 months), cured (4-6 months) and aged (over 7 months).

Araz Smoked Idiazabal Cheese Basque County, Spain

Smoked Idiazabal by Araz is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. Named after the village of Idiazabal, the cheese received Spanish D.O. (Denomination of Origin) in 1987, which defines the basic regulations for the product’s manufacturer. Idiazabal is produced in the shape of a cylinder, with a smooth and hard natural rind that is pale yellow to amber in color. The cheese has a compact texture that is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden moulds in which it was drained and the cheese itself has a characteristic smoky flavor, coming from the fireplaces it is stored near during the summer. WINE & CRAFT BEER PAIRING: Idiazabal Cheese pairs beautifully with a medium-bodied tempranillo from our Fruity wine style category. It also pairs well with Fruity & Spicy beers, such as a cider or a sour. WINESTYLES: Fruity BEERSTYLES: Fruity & Spicy PRODUCTION: In the summer, the sheep migrate to higher pastures to graze on the blossoming, new grass. During this time, the artisanal cheese makers milk the sheep, make the Idiazabal cheese and leave it in the rafter to mature for a minimum ripening of 2 months. At the end of summer, when the cheese makers return back to the lowlands with their sheep, the cheese has ripened and is ready for sale.

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June Cheese Club: Iowa

Posted on May 29, 2020 by mcginnessalex

Liuzzi Cheese – Burrata Hamden, CT

Liuzzi Cheese develops their Burrata authentically with a recipe that dates back over 5 generations. Their semi soft “Pasta Filata” cheese is made with Fior di latte cows milk cultures. They then fill their Burrata with fresh Stracciatella cream. This is often served with a sprinkle of salt and drizzle of olive oil. Scoop up the stracciatella cream with slices of Italian bread or spread the inside of the cheese onto crackers. Serve up with fresh tomatoes and basil, or it’s also a decadent and delicious topping for pizza.

WINE & CRAFT BEER PAIRINGS: Liuzzi Burrata Cheese pairs well with wines from our CRISP wine style category. Also pairs well with light beers, such as Wheat Beers in the CRISP & CLEAN beer style category. WINESTYLES: Crisp BEERSTYLES: Crisp & Clean ABOUT LIUZZA CHEESE: Liuzzi Cheese started back in 1826 in the Puglia region of Italy with their founder, Pasquale (Lino) Liuzzi. He had a dream to establish his own enterprise, producing premium quality cheeses and fine foods. Lino, along with his brother Nicola, eventually moved to the United States and opened up a modest store, Liuzzi Market, in North Haven, CT. Since then, their family continues to serve the local community with the most outstanding products this side of Italy. Their Artisan cheese is made with the highest quality and standards using only fresh ingredients from local farms. All products are made without the artificial growth hormone (rBST) which guarantees the freshest, healthiest options for your family. Their customers are still the bedrock of their accomplishments.

Jasper Hill Farm – Clothbound Cheddar Greensboro, VT

Clothbound is an approachable but complex natural-rind, bandaged cheddar with a crumbly texture and nutty aroma. The flavor is deeply savory and slightly tangy with caramel sweetness to the finish. Clothbound has a signature tang and caramel nuttiness with a rustic crystalline texture that becomes creamy on the palate. This savory-sweet balance of flavor makes a perfect match for charcuterie, apple jelly, or a rich chestnut honey. Pair with an off-dry sparkling apple cider, hoppy ale, or an oaked Cabernet Sauvignon. Clothbound is an award winning cheese, including American Cheese Society’s 2006 Best in Show.

WINE & CRAFT BEER PAIRING: Jasper Hill Farm Clothbound Cheddar pairs well with SILKY or MELLOW wine styles. It also matches well with India Pale Ales (IPA) or hoppy English Ales. WINESTYLES: Silky or Mellow BEERSTYLES: Hoppy & Bitter or Fruity & Spicy ABOUT JASPER HILL FARM: Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. Jasper Hill is driven to be the standard bearer of quality and innovation in the artisan cheese industry, while promoting their regional taste of place. Their underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows’ pasture. Their mission is to make the highest possible quality products in a way that supports Vermont’s working landscape.

Neal’s Yard Dairy Pitchfork Cheddar Somerset, England

Neal’s Yard Dairy Lincolnshire Poacher Alford, Lincolnshire, England

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Hook’s Cheese Company, Inc. 10 Year Cheddar Wisconsin, USA

Hook’s Cheese Company, Inc. Triple Play Extra Innings Wisconsin, USA

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Blumenkäse Switzerland

Marcel Petite Sagesse 24-Month Comté France

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Genillard Philippe and Marianne L’Etivaz AOP Ormont-Dessus, Switzerland

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Rifugio Crucolo Crucolo Il Piu Saporito Scurelle, Italy

Sant Gil d’Albió Garrotxa Catalonia, Spain

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Carr Valley Apple Smoked Cheddar La Valle, WI

Maytag Dairy Farms 7 Year Aged Cheddar Newton, Iowa

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Vermont Shepherd Verano Putney, Vermont

Vella Cheese Company Dry Monterey Jack Sonoma, California

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Abondance AOP Rodolphe Le Meunier Haute-Savoie, France

Comté Fort Saint Antoine Marcel Petite Jura, France

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Bonvallis – Iberico Cheese Valladolid, Spain

Araz Smoked Idiazabal Cheese Basque County, Spain

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Liuzzi Cheese – Burrata Hamden, CT

Jasper Hill Farm – Clothbound Cheddar Greensboro, VT

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