Tag Archives: August Cheese Club

August Cheese Club: Iowa

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grape leaf wrapped sheep milk cheeseBlakesville Creamery
Pecuri in l Vigne
Sheep’s Milk
Wisconsin

Pecuri in l Vigne (Italian for sheep in the vineyard) is a fresh sheep’s milk cheese. These rindless disks are only about three days old when they’re enrobed in muscat wine-soaked grape leaves and vacuum sealed. Best served brushed with olive oil and grilled. The flavor is fresh, bright and lemony, with a hint of wood smoke.

WINE & CRAFT BEER PAIRINGS:
Pairs beautifully with a Chianti, whose bright acidity and earthy red fruit notes complement the cheese’s tangy, nutty profile. For a craft beer option, try a Belgian Dubbel—its malty sweetness and dark fruit flavors echo the richness and complexity of this semi-aged sheep’s milk cheese.

WINESTYLES: Fruit
BEERSTYLES: Malty

Information & Photos © Zuercher – All Rights Reserved.

chili goudaCentral Coast Creamery
Hatch Chili Cheddar
Paso Robles, California

Indulge in the vibrant flavor of Central Coast Creamery’s Hatch Chili Cheddar. This cheese masterfully blends rich, creamy cheddar with the mild heat of roasted Hatch green chilis, offering a unique taste experience. This cheddar has a rich, buttery texture complemented by the subtle smokiness and sweetness of Hatch green chilis. Great pairing for summer grilled foods, especially on a grilled burger with a glass of Geyser Peak Merlot.

WINE & CRAFT BEER PAIRINGS:
Pairs perfectly with a Riesling—its off-dry sweetness and crisp acidity balance the cheese’s creamy texture and mild heat. For a craft beer pairing, go with a West Coast IPA, whose citrusy bitterness contrasts the richness and highlights the smoky warmth of the Hatch chiles.

WINESTYLES: Crisp
BEERSTYLES: Hoppy

ABOUT THE CREAMERY:
Central Coast Creamery’s story is uniquely rooted in experience and family. Founder Reggie began his dairy industry career in 1991, working in a cheese company’s quality lab before gaining expertise across the field—from whey refining to bacteria culture sales. He and his wife Kellie, a Cal Poly alumna, dreamed of starting their own creamery for years while raising their three daughters in Modesto, California. In 2012, the family made that dream a reality by relocating to Paso Robles—a place Kellie had loved since college—for its growing wine region and thriving community of craft beer, artisan spirits, and fine food. Today, their creamery reflects decades of industry knowledge and a shared passion for quality, family, and the Central Coast lifestyle. Learn more here.

Information & Photos © Central Coast Creamery and Zuercher. – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!

Match Made in Heaven!

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 >

August Cheese Club: Iowa

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Cheese Clubmorbier-cheeseJean Perrin Morbier AOP Franche-Comte, France

Morbier was behind Jean Perrin’s creation of their cheese dairy in January 1965. Produced in strict keeping with tradition, it is the only Morbier available in the United States. It’s made from raw cow’s milk and cellar-refined for between 45 and 130 days to create a creamy, ivory-colored texture, and a range of flavors from soft and creamy to those with more character for bolder cheese lovers. It is known for its distinct appearance, with a layer of ash running through the center. The ash used in Morbier cheese is vegetable ash, and it is primarily a traditional and aesthetic feature. The smell is legit; funky, washed and briny. The paste has a silkiness to it while still being firm. The flavor is multi-layered with a tannic finish.  PAIRING SUGGESTIONS: Pair the Morbier AOP cheese with this month’s Maison Biotteau AOP Anjou Rouge. The delicate tannins and bright acidity of this red wine complement the creamy and slightly tangy flavor of Morbier. For beer, reach for a Belgian Dubbel. The caramel and dark fruit notes in the beer balance well with the creamy texture and earthy flavors of the Morbier. WINESTYLES: Mellow BEERSTYLES: Dark & Roasty Information and photo © Jean Perrin & Zuercher & Co. – All Rights Reserved.

Ossau-Iraty-AOC-CheeseOnetik Ossau-Iraty AOC Pyrenees, France

A genuine AOC treasure, this cheese boasts a rich, fruity, and nutty flavor from the milk of Manech and Basco-Béarnaise sheep. Ideal for picnics, its semi-firm and smooth texture offers delightful notes of hazelnut, butter, and herbs. It pairs wonderfully with a variety of fruits, vegetables, and salty meats like Prosciutto di Parma. PAIRING SUGGESTIONS: Pair the Ossau-Iraty AOC with this month’s Maison Biotteau Anjou Blanc. The Chenin Blanc’s fresh acidity will enhance the nutty, buttery flavors of the cheese. As for beer, try with one of our August Beer Club selections, or another Belgian Saison. The farmhouse ale’s herbal and spicy characteristics complement the rich, nutty, and herbaceous profile of Ossau-Iraty. WINESTYLES: Crisp BEERSTYLES: Fruity & Spicy or Sour Information and photo © Zuercher & Co. – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!Match Made in Heaven!

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 >

August Cheese Club: Iowa

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Cheese ClubGoat Gouda_August Cheese ClubCentral Coast Creamery Goat Gouda Paso Robles, California

Central Coast Creamery’s flagship cheese bursts of fruity and caramel aromas that will transport you to the sun-soaked hills of California the moment you cut into it. Its ivory-colored paste is semi-firm, yet crumbly, tacky, and slightly chalky and crystalline. It has starchy flavors of tart apples, grass and crusty bread. This award winning gouda is made with 100% goat’s milk and is aged for 4 to 6 months. Awards:
  • 2016 – American Cheese Society (ACS) – 2nd Place Award
  • 2016 – World Cheese Championship – 3rd Place Award
  • 2014 – World Cheese Championship – 3rd Place Award
  • 2013 – United States Cheese Championship – Best of Class
  • 2011 – United States Cheese Championship – 2nd Place Award
  • 2010 – Best of Show – American Dairy Goat Association (ADGA)
  • 2010 – American Cheese Society (ACS) – 3rd Place Award
WINE & CRAFT BEER PAIRINGS: What grows together, goes together! All of our August Wine Club wines will pair beautifully with this cheese. As for beer, enjoy with a crisp Amber Ale. WINESTYLES: Bold or Crisp BEERSTYLES: Crisp & Clean CENTRAL COAST CREAMERY: Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. At the helm is Reggie Jones, a veteran of the dairy industry, who has worked in various aspects of quality control, production management, whey refining and sales of cheese cultures and enzymes. After considering their next venture, Reggie’s family decided to make the move to California’s Central Coast, well-known for its support of artisan foods and wineries. Looking back into the region’s history, one will find that the area was once home to a number of dairies. However, during the 1970’s, most of the region’s independent dairy farms lost their steam, and were extinct by the end of the decade. The Jones family, looking to rejuvenate these roots, started Central Coast Creamery. In true California spirit, all of their cheeses are made in primarily handmade, small batches using locally-sourced milk free from artificial growth hormones, and aged on pine racks. Learn more > Information © Central Coast Creamery and Zuercher & Co. – All Rights Reserved.

raspberry-habanero-frontPRiMO Raspberry Habanero Preserves Denver, Colorado

These raspberry habanero preserves have a straight up red raspberry flavor with delightful tropical heat that unfolds into a long satisfying finish. On average, PRiMO cooks their preserves for one minute or less, so the fruit’s natural flavor shines in every bite. PAIRING RECOMMENDATIONS: Pairs great with this month’s Goat Gouda and a glass of wine from any of our August Wine Club selections. It also pairs beautifully with a soft-ripened buttery cheese- think Delice de Bourgogne, Camembert, Kunik (Nettle Meadow Farm) and semi-soft, washed-rind cheeses such as Epoisses and Taleggio. For beer, reach for a crisp Amber Ale as well. WINESTYLES: Bold or Crisp BEERSTYLES: Crisp & Clean PRiMO: PRiMO is a small independent producer that create their own unique flavors and recipes and lovingly hand-craft them in small batches. They obsess over every detail- from the ingredients they source to how they might pair with cheese, salumi and wine, and everything in between.  Learn more > Information © PRiMO and Zuercher & Co. – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!Match Made in Heaven!

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 >

August Cheese Club: Iowa

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Cheese Clubaged-cheeses-st-albans-250Vermont Creamery St. Albans Websterville, Vermont

The St. Albans cheese is a uniquely American take on the French St. Marcellin. It is an aged cows’ milk cheese and takes its name from the town of St. Albans, Vermont. Hand-shaped and aged for eleven days, these delicate cheese disks are packaged in sturdy ceramic crocks that double as baking vessels. INGREDIENT INFORMATION: Pasteurized Cultured Milk, Salt, and Enzymes SERVING SUGGESTIONS:
  • Share on a cheeseboard alongside other fresh and aged cheeses
  • Spread it on a seeded cracker or crostini
  • Melt and drizzle on top of baked potatoes or roasted corn on the cob
  • Other pairings: Pickled Eggs, Pomegranate Molasses, Sweet & Sour Pickle, and Pea Shoots
WINE & CRAFT BEER PAIRINGS: For wine, pair with a Sauvignon Blanc or a Bordeaux Blanc. For beer, pair with a sparkling mead. WINESTYLES: Crisp or Silky BEERSTYLES: Fruity & Spicy RECOGNITION:
  • 2017 US Championship Cheese Contest – Third Place
  • 2017 Sofi™ Awards – Best New Product – Cheese Category
  • 2016 World Cheese Awards – Bronze
reformatted-vermont-creamery-logoABOUT VERMONT CREAMERY: Founded in 1984, on a chance interaction between two young entrepreneurs, Allison Hooper and Bob Reese. Allison learned how to make cheese during an internship on a farm in Brittany, France. Bob was working for the Vermont Department of Agriculture when he was in charge of organizing a dinner featuring all Vermont-made products. The French chef of this dinner requested fresh goat cheese, and Bob scrambled to find a local producer. He was able to find Allison, who was working in a dairy lab and milking goats, and asked her to make the cheese for them. The dinner was a success and the cheese was a hit – and so, Vermont Creamery was born that night. Today, these two business owners continue to make consciously-crafted, delicious dairy in Vermont. Their cheeses and butters have won hundreds of national and international awards and their team remains the most valuable resource of them all. Learn more about their story here. St Albans Cheese Plate

beehive-seahive-cheeseBeehive Cheese Seahive Cheddar Uintah, Utah

Seahive is a true expression of the flavors of Utah. This sweet and creamy Utah Cheddar’s rind is rubbed with local wildflower honey and ancient salt harvested from a pristine ocean deposit in Redmond, Utah giving the cheese its signature pinkish hue. The honey on the rind elevates its inherent sweetness, without becoming cloyingly sweet. INGREDIENT INFORMATION: Vegetarian rennet, cow’s milk, all ingredients rubbed on the rind are organic and this is a gluten-friendly product. SERVING SUGGESTIONS:
  • Pair with stone fruits, berries, charcuterie, and toasted nuts
  • Top with jam
  • Sidecar with your apple pie.
WINE & CRAFT BEER PAIRINGS: For wine, reach for an unoaked, silky Chardonnay. When pairing with beer, opt for a crisp Pilsner or Lager. WINESTYLES: Silky BEERSTYLES: Crisp & Clean RECOGNITION:
  • 1st Place International Cheese and Dairy Awards (ICDA) 2021
  • 2nd Place World Cheese Awards (WCA) 2021
  • 3rd Place American Cheese Society 2011
  • 3rd Place WCA 2018, 2019
Bee Hive Cheese logoABOUT BEEHIVE CHEESE: In 2005, Tim Welsh and his brother-in-law, Pat Ford, had a vision of opening a creamery in the mountains of Northern Utah. With no more than eight days of cheesemaking experience between the two of them when they first began, the two broke tradition without even realizing it. They enjoyed the freedom to experiment and created their own rules about what artisan cheese could be. With their families by their sides, they built a company grounded in independent thinking, connectedness, and authenticity. They partnered with some of the best cheese researchers and creameries the western U.S. had to offer. Today, Beehive Cheese continues to produce award-winning cheeses that bring family and friends together. Learn more about their story here. Beehive Seahive Cheese Photos and information © Vermont Creamery and Beehive Cheese – All Rights Reserved.

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

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 >

August Cheese Club: Iowa

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pre-sliced-Olli-calabrese-4-ounceOlli SalumeriaCheese Club Calabrese Oceanside, California

A spicy salami that gets its kick from cayenne pepper and paprika. It is zesty, yet not overpowering. WINE & CRAFT BEER PAIRING: Red Zinfandels make the perfect accompaniment to this salami. For craft beer, reach for a Belgian-style Golden Ale or a hoppy IPA to balance the spice of the salami. WINESTYLES: Mellow or Bold BEERSTYLES: Crisp and Clean; or Hoppy & Bitter ABOUT OLLI SALUMERIA: Owner, Oliviero (or Olli) grew up in a family of salumi makers. In 1850, his great grandfather was already making salami in Norcia, Italy. By 1900, his family moved to Rome, opening many salumi stores throughout a larger market.  By 1950, his grandfather started a manufacturing business, that had later grown to be the most successful salumi business in Rome. Born in Rome in 1978, Oliviero spent many years learning from his grandfather. By 2010, he moved to the United States to start his own company, Olli Salumeria, using the traditional techniques learned from his family. Learn more about their story here >

Cypress Grove humboldt fog cheeseCypress Grove Humboldt Fog Arcata, California

The Original American Original® was conceived in a dream, states founder Mary Keehn. Her creation opened the door for soft-ripened goat cheese in America. Each handcrafted wheel features a distinctive ribbon of edible vegetable ash. On the palate, there are flavors of buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. As Humboldt Fog matures, the cream-line develops and the flavor intensifies. FOOD PAIRING: Drizzle it with honey and serve with prosciutto, tart apple and Marcona almonds; or crumble it over a salad for a delicious treat. Try this recipe > WINE & CRAFT BEER PAIRING: Young Humboldt: Demi-sec sparkling or Sauvignon Blanc wines. IPA, Porter or Wheat craft beer. Ripe Humboldt Fog: Pinot Grigio, Rosé, Sweet Sherry, Vouray wines or enjoy with a Pale Ale craft beer. Mature Humboldt Fog: Pinot Noir or Zinfandel wines or IPA or Stout craft beer. WINESTYLES: Crisp, Mellow BEERSTYLES: Crisp and Clean or Malty and Sweet ABOUT CYPRESS GROVE: Cypress Grove is located on the rural north coast of California. Cypress Grove founder, Mary Keehn, had a dream of a soft-ripened goat cheese that later became an award-winning, recognized cheese; this creation fueled the growth to one of the most popular creameries in the country. Learn more about her story > 

Screen Shot 2021-06-28 at 7.24.47 PMDon’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover 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 cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >