Made of pasteurized cow’s milk, this semi-firm blue cheese is described as a cross between Stilton and Cheshire. Within 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. It has a sharp, strong flavor and a bit of a tangy aroma, with a fat content of 48%. This cheese is vegetarian friendly and has won many medals including silver at the 2014 World Cheese Awards.
WINE & CRAFT BEER PAIRINGS: For wine, pair with a Port Noir or a Riesling. For beer, pair with any of our stouts or ales featured in our September Beer Club.
WINESTYLES: Silky or Mellow BEERSTYLES: Malty & Sweet or Fruity & Spicy
Red Dragon Cheese Cheddar Wales, UK
Made from pasteurized cow’s milk, this smooth, firm, tasty cheddar is made with Welsh brown ale and mustard seeds making it a buttery and spicy cheese with plenty of bite, but without being too hot. The mustard seeds give the cheddar marvelous flavor and texture, while the brown ale makes the cheese moist and tangy. This vegetarian cheese is aged for three months. Serve as a table cheese or melted on toast.
WINE & CRAFT BEER PAIRINGS: Pair with a Shiraz or a Sauvignon Blanc blend, such as our September Wine Club Selection. For beer, pair with a dark ale, such as those featured in our September Beer Club.
WINESTYLES: Silky or Bold BEERSTYLES: Malty or Fruity & Spicy
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 >
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
ABOUT 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 storyhere.
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
ABOUT 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 storyhere.
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 >
The rind of this rich and creamy Utah cheddar is hand-rubbed with Porcini mushrooms, imparting an earthy, umami notes throughout the paste of the cheese. On the palate, you can expect all the creaminess of the Beehive Cheese’s award-winning Promontory cheddar to be combined with savory notes from the Porcini mushrooms.
Production:Regalis Porcini mushrooms are pulverized into a fine power, rubbed on the rind of the cheese, and then aged. During the aging process, the earthy flavors permeate throughout the 20-pound wheel of cheese and marry beautifully with the natural sweetness of the cheddar. The Gist: Aged for 6-8 months; Vegetarian Rennet; Cow’s Milk Serving Recommendation: Salami, assortment of pickled/brined veggies or olives. It has superb melting capabilities, perfect for risotto or mac and cheese. Awards: Super Gold WCA 2021, 2022
WINE & CRAFT BEER PAIRINGS: Pairs well with a Sangiovese or Pinot Noir, such as our June Wine Club – La Montage Pinot Noir. For beer, reach for an American Pale Ale.
This Utah cheddar rubbed with Earl Grey is a “feel good” cheese. The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with rich fragrances of orange blossoms. On the palate, it is sweet and creamy. This Jersey cow’s milk cheese immediately delights the palate and the complexities of the tea-rubbed rind continue through the finish.
The Gist: Aged for 6-8months; Vegetarian rennet; Cow’s milk; Gluten-friendly product; Organic, non-GMO ingredients in the rub Serving Recommendation: Pair with stone fruits, berries, charcuterie, toasted nuts, or top with honey or jam. This cheese is perfect on scones, baked into shortbread biscuits, or sliced on a sandwich. Awards:
1st ACS 2012
Silver WCA 2017, 2018, 2019
2nd ACS 2015
2nd IMPA 2018
2nd British Empire Cheese Competition 2018
WINE & CRAFT BEER PAIRINGS: Serve with a fruit forward red wine, or a Chardonnay, such as our June Wine Club – M by Martellotto Chardonnay. For beer, reach for a stout, mead or cider.
WINESTYLES: Fruity or Rich BEERSTYLES: Malty & Sweet; Crisp & Clean or Fruity & Spicy
ABOUT 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 storyhere.
Don’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 >
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
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
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.
Don’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 >
The Rocchetta is a blend of three different milks, pasteurized cow’s milk, pasteurized sheep’s milk and pasteurized goat’s milk. It is a slightly ripened soft cheese, without holes, and an edible white/straw yellow rind. Short and careful aging create a creamy balance, allowing the sweetness and acidity to melt together. The palate highlights flavors of butter and crème fraiche.
FOOD PAIRING: This cheese eats well on its own, or served alongside cured meats and jams, or in a salad.
WINE & CRAFT BEER PAIRING: The Caseificio dell’Alta Langa Rocchetta cheese pairs well with Italian wines, such as our June Primary White Wine Club wine, or a crisp Pinot Grigio. For beer, reach for a Weiss Beer or any pilsner
WINESTYLES: Crisp BEERSTYLES: Crisp and Clean
ABOUT CASEIFICIO DELL’ALTA LANGA: Based in the Piedmont Hills of Italy, in a small village called Bosia, Caseificio dell’Alta Langa continues to follow traditions of the people who have inhabited this land for centuries. The territory is made up of steep slopes where goats, sheep and cows are herded and modest amounts of milk is milked and produced each day. Learn more about their story here.
Don’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 >
Grafton Village Cheese Clothbound Cheddar Vermont, USA
Grafton’s signature Cheddar is wrapped in cheesecloth and cave-aged for 6-8 months, a traditional method used for centuries allowing the cheese to take on a deeper variety of flavors. Grassy, nutty notes dominate with some lemony accents and a smooth, lactic body. The texture is firm and creamy with a tendency to crumble.
FOOD PAIRING: Serve as table cheese, alongside dried fruits, nutty bread, dark berries, or grainy mustards
WINE & CRAFT BEER PAIRING: For wine, pair with our April Wine Club Wine – Pierre Jean Sauvignon Blanc; or other ‘Old-World’ classics such as a Chablis, Pinot Noir or Riesling. For beer, reach for a Wheat Beer, Red Ale or off-dry Cider.
WINESTYLES: Silky BEERSTYLES: Crisp & Clean or Fruity & Spicy
ABOUT GRAFTON VILLAGE CHEESE: The Grafton Cooperative Cheese Company was founded in 1892 by dairy farmers in rural agricultural communities who gathered together to make their surplus raw milk into cheese. This helped the community as they were able to take an abundance of creamy milk and turn it into a food that could be stored for a longer period of time. In 1912, a fire destroyed the original factory; it wasn’t until several decades later, in the mid 1960s, the nonprofit Windham Foundation restored the company, and a new era for the town was born. Today, quality and taste are the hallmarks of their company’s award-winning cheeses. Learn more about their story here.
Quicke’s Devonshire Red Clothbound Cheese Devon, UK
Quicke’s is handcrafted using milk from grass-fed cows, clothbound and naturally matured, typically for 6 months. This vibrant, full-flavored cheese has a distinctive taste on a classic Red Leicester, with crumbly texture, fresh, nutty flavors and a lemony creaminess. Best to be eaten within 7 days of opening. Once opened, wrap in greaseproof paper and store in air-tight container in the fridge.
AWARDS:
2020 Great Taste Award
FOOD PAIRING: Use in a Shepard’s Pie or with savory scones
WINE & CRAFT BEER PAIRING: Pair with April’s Red Wine Club Wines or a fruity Pinot Noir. Also pairs well with sparkling wines, ciders and ales.
WINESTYLES: Mellow or Fruity
BEERSTYLES: Crisp & Clean; Sour, Tart & Funky; or Fruity & Spicy
ABOUT QUICKE’S: Established in 1540 by Andrew Quicke, when he fell in love with Devon village and built a better farm. Using traditional recipes, time-honored techniques and heritage starters passed down through the generations, Quicke’s continues to create outstanding clothbound cheddar. Made by hand in the old-fashioned way, slowly matured for a deeply satisfying flavor, their cheese celebrates the deep connection that has grown between the Quicke family and the land they have nurtured for almost 500 years. Learn more about their story here.
WineStyles of West Des Moinesis 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!
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 >
‘Pour Me A Slice’ is sweet and creamy. Beehive Cheese partnered with their good friends at Basil Hayden’s to create a cheese infused with their Kentucky Straight Bourbon Whiskey. As you near the rind, the spiciness of the bourbon becomes more pronounced. This beauty will be enjoyed by bourbon and cheese enthusiasts alike.
“We love pioneers and explorers. That’s what makes our partnership with Basil Hayden’s so exciting. Basil Hayden Sr. began distilling his Kentucky Straight Bourbon Whiskey in 1796 using his own mash based on what he had on hand. Unconstrained by the rules of traditional bourbon, he discovered what we now call “high-rye”. At Beehive Cheese, we can relate to breaking rules and going our own direction. Since our founding, we have produced unique and complex cheeses that are leaders in their category of American cheeses.” – Beehive Cheese Company LLC
FOOD PAIRING: Pair with toasted nuts, chocolate, berries, and charcuterie.
WINE & CRAFT BEER PAIRING: Drink along with any of Basil Hayden’s premium bourbons, medium to full-bodied red wines, ales of all kinds and ciders.
WINESTYLES: Mellow and Bold
BEERSTYLES: Crisp & Clean; Sour, Tart & Funky; or Malty & Sweet
Beehive Cheese Company Barely Buzzed Uintah, Utah, USA
This Utah Cheddar is rubbed with espresso and lavender, and is a winner of 20 major awards. Barely Buzzed is the perfect party cheese. It’s easy to pair, stunning to look at, and always the center of attention on the cheese board. The espresso and lavender rub imparts notes of butterscotch and caramel, which are prevalent near the rind, but find their way to the center of the cheese. This is a full-bodied cheese with a nutty flavor and smooth texture. Hours after it’s made, the special grind is rubbed on the rind. The 20-pound wheel ages for 6-8 months. As it ages, Beehive’s cheesemakers test each batch to determine the right time to introduce the wheel into the world. Learn more about the story behind Barely Buzzed here.
FOOD PAIRING: Pair with Toasted Nuts, Chocolate, Berries and Charcuterie
WINE & CRAFT BEER PAIRING: Drink with medium to full-bodied red wines, ports, ales of all kinds, stouts, and ciders
AWARDS:
1st Place, 2007, 2008, 2009, 2011, 2015 American Cheese Society
3rd Place 2012, 2014 World Cheese Awards
WINESTYLES: Mellow and Bold
BEERSTYLES: Crisp & Clean; Sour, Tart & Funky; Malty & Sweet; or Dark & Roasty
ABOUT BEEHIVE CHEESE COMPANY: 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 Beehive Cheese Company’s story here.
Pat Ford has grown Beehive Cheese into an industry leading maker through his relentless positivity and enthusiasm for customer service. His career in sales has spanned over several decades to include real estate development, business to business software sales, and a brief stint in fire truck sales. Service is very important to Pat. He’s been an active member of the American Cheese Society (ACS) for the last 15 years and served on the Board of Directors for six years. During his tenure on the ACS board, he played an important role in Pat Ford 19 the creation of the Certified Cheese Professional (CCP) program. When he isn’t busy traveling the world with his wife, Jeanette, you can usually find him driving a tractor (or mule) on his ranch. He’s a proud father of five and a grandpa to nine spunky, cheese loving grandkids.
Tim Welsh:
Before starting Beehive Cheese he worked in the fast-paced world of software and technology. He founded Beehive Cheese with his brother-in-law, Pat Ford. Tim poured every ounce of passion into making exceptional, award-winning cheese. Supporting local arts is very important to Tim. Tim has served on the Advisory Board at Red Butte Garden / University of Utah in Salt Lake City. He also serves on the Board of the California Artisan Cheese Guild. His charitable interests include the Ogden Friends of Acoustic Music Festival and their year-round events. Tim has traveled the world with his wife, Kari, and three sons—all of whom work at Beehive. He enjoys cooking, taking in a concert at Red Butte Garden, and snuggles with his two pups, Noodle and Gypsy
WineStyles of West Des Moinesis 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!
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 >
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.
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.
Shopshire Blue
Red Dragon Cheese
Don’t let your Wine Club go home alone!
Production: 
The Gist: Aged for 6-8months; Vegetarian rennet; Cow’s milk; Gluten-friendly product; Organic, non-GMO ingredients in the rub
Grafton Village Cheese
Beehive Cheese Company
WineStyles Tasting Station 