November Cheese Club: Iowa

Posted on November 1, 2025 by mcginnessalex

Isigny Sainte-Mère Cooperative
Beurre de Baratte
Normandy, France

Beurre de Baratte is made exclusively from the best milk from Normandy, which is distinguished by its exceptional richness in fat, protein and vitamins. Exhaling sweet notes of hazelnut and milk, Isigny’s butter comes from an old-fashioned and traditional churning process. It is the slow maturation that allows the cream to develop.

WINE & CRAFT BEER PAIRINGS:
A crisp, minerally white wine like a Chablis or Muscadet works beautifully. Their acidity cuts through the butter’s richness without overwhelming its delicate flavor. Champagne or other quality dry sparkling wines are also excellent—with their fine bubbles and bright acidity, they provide a clean contrast and enhance the buttery texture. For beer, a light, effervescent beer such as a Belgian Saison or a Pilsner balances the butter’s richness with gentle spice, dryness, and carbonation.

WINESTYLES: Crisp
BEERSTYLES: Crisp & Clean

About the Cooperative:
The Isigny Sainte-Mère Cooperative traces its origins to the establishment of a dairy in Chef-du-Pont near Sainte-Mère-Église, where by 1910 it was receiving 11,000 litres of milk from 90 farms. Just a year later, production had grown to 6 million litres with 200 members contributing. In 1932, 42 milk producers around Isigny-sur-Mer united to market Isigny butter, cream, and Normandy cheeses, forming the Isigny-sur-Mer Dairy Cooperative. The idea of merging the Isigny-sur-Mer and Sainte-Mère-Église cooperatives emerged in 1979 and was realized in 1980, creating the Isigny Sainte-Mère Cooperative. This united organization expanded its collection areas and built on a shared commitment to producing high-quality dairy products. Over time, it has adapted to challenges while preserving its cooperative model and values of dedication, quality, and collective purpose, maintaining its focus on transforming exceptional raw materials into renowned products that showcase the region’s unique terroir to customers around the world. Learn more here.

Essex Cheese
Feta Voras
Florina, Greece

Feta Voras is made in the far Northwestern corner of Greece, in the province of Florina. This is mountainous land, covered in wildflowers and herbs. It’s about as far away from the island of Lesbos and M. Tastanis’s feta as you can get and still be in Greece, but the cheese is still proper feta, recognized with the PDO protected status for traditional feta. The small third generation firm, run by brothers Andreas and Sokratis, makes a creamy, crumbly cheese that you’ll want as a staple in your home. Essex St. Cheese is the exclusive importer.

WINE & CRAFT BEER PAIRINGS:
Reach for a Sauvignon Blanc (especially from Loire or New Zealand) as their crisp acidity and minerality will cut through the feta’s saltiness while highlighting its tangy, fresh flavor. For beer, a Belgian-style wheat beer (Witbier) will work well. Its soft, citrus, light spice and subtle yeastiness with complement the feta without overwhelming it.

WINESTYLES: Crisp
BEERSTYLES: Crisp or Fruity & Spicy

About Essex Cheese:
Essex Street Cheese, founded in New York City in 2006, imports a small selection of iconic European cheeses. From the beginning, the company has focused on working directly with cheesemakers and agers to choose consistently flavorful wheels, starting with Comté from Fort St. Antoine at the Essex Street Market on Delancey Street. Today, it maintains that same focused approach, bringing in only a few classic cheeses and shipping them from the source to New York with minimal time spent in warehouses. Learn more here.

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 >

October Cheese Club: Iowa

Posted on September 30, 2025 by mcginnessalex

Alemar Cheese Company
Apricity
Minneapolis, Minnesota

Apricity, meaning “the warmth of the winter sun,” is Alemar’s newest cheese, crafted from grass-fed cow’s milk and inspired by cheesemaker Charlotte’s time working with small goat’s milk cheeses. Weighing just four ounces, this fluffy, delicate geo-rind lactic-set cheese has been described as the champagne of cheeses—light, airy, and crisp, yet full of flavor and warmth. Its buttery, tangy body reveals notes of tahini and fermented fruit, while aging brings a denser, fudgier texture and the development of a cream line with a balanced barnyardy funk. The rind, reminiscent of a small apple, is both delicate and flavorful, and intended to be eaten. With no single “ideal age,” Apricity offers unique character whether enjoyed fresh from the ripening room or after a few months. Each cheese is hand-portioned and shaped, and the subtle variations between batches highlight its truly artisanal, hand-crafted nature.

Awards: American Cheese Society – 2023 Best in Class

WINE & CRAFT BEER PAIRINGS:
Apricity is delightful when paired with white wines, ciders, honey, crisp or sour beers.

WINESTYLES: Crisp
BEERSTYLES: Crisp & Clean or Sour, Tart & Funky

About the Creamery:
Alemar Cheese Company, founded in 2008 by Keith Adams and named after his daughters Alexandra and Mariel, began in southern Minnesota with a single Camembert-style cheese, Bent River, made from gently pasteurized milk from grass-fed cows, and quickly gained national acclaim. Over time, it expanded its line to include cheeses like Blue Earth Brie, Good Thunder, St. James, Boom Island, and Apricity—each still made from grass-fed cow’s milk produced by their trusted local farm. In 2019, Alemar relocated to the Food Building in Northeast Minneapolis, joining a community of artisan food makers, and in 2021 brought on Head Cheesemaker Charlotte Serino to bring precision and new creativity to its offerings. Today, Alemar centers its mission on crafting fine, small-batch cheeses in Minnesota, rooted in wholesome milk, careful technique, and continuous experimentation. Learn more here.

Firefly Farms
Cabra La Mancha
Maryland

Inspired by cheeses produced high in the Pyrenees mountains of northern Spain’s Basque region. As the cheese ages for 90 days, the cheese makers hand wash, dry brush, and flip each one of these brined orange beauties over and over again until they’re ready. Bello!

WINE & CRAFT BEER PAIRINGS:
Try this cheese with an Albariño for some bright acidity to balance the tanginess of the cheese. For beer, try with a Belgian Saison whose dry, slightly peppery notes can cut through the creaminess of the cheese.

WINESTYLES: Crisp
BEERSTYLES: Fruity & Spicy

Additional Notes:
The semi-soft, washed-rind favorite with a Spanish accent. Tilting at Iberian windmills seemed overrated. Instead, Firefly Farms tried tilting at Iberian creameries (no cheesemakers were harmed in the process). Lo and behold, as they rode off into the sunset, they realized they had speared wheels of washed-rind cheese on their lances (aka tongues). The fruit of their bravery and their quest: to recreate the taste of those wheels and avoid the necessity of further armed conflict.

About the Creamery:
Not all milk is created equal. Firefly Farms works with local farmers to create fair pricing, long-term sustainability, and most important of all, happy goats and cows whose milk makes for delicious cheese and a thriving local economy. They test every load of milk from every farmer; and as the components and quality of their milk improves, so does their cheese. They use only four simple ingredients to make their cheeses, and they are free of additives, preservatives, or stabilizers. All the cultures and enzymes used in cheese making, including vegetarian rennet and surface ripening cultures, are free of bio-engineered or genetically modified ingredients. They always use fresh, local milk and never use frozen curd. Learn more here.

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

Match Made in Heaven!

September Cheese Club: Iowa

Posted on August 26, 2025 by mcginnessalex

Kingston CoOp Creamery
Amish Gorgonzola
Cambria, Wisconsin

Rich, savory and accessible with a bold, yet balanced bite. It’s a perfect match for flavor-enhancing pairings like candied walnuts, apples or a refreshing pale ale.

WINE & CRAFT BEER PAIRINGS:
Try this cheese with a bold wine, such as a Malbec or Cabernet Sauvignon. Or, for something lighter (and our beer lovers), enjoy with a refreshing pale ale.

WINESTYLES: Bold
BEERSTYLES: Crisp & Clean

About the Creamery:
This unique creamery is entirely founded, staffed, and operated by members of the local Amish community. Established in 1975 as an offshoot of Indiana’s Elkhart-LaGrange Amish settlement, the Kingston Amish community remains deeply committed to Old Order traditions. Their dedication to sustainable dairy farming and ethical land stewardship is evident in every wheel of cheese they produce. Kingston sources milk exclusively from over 85 member farms, all of which follow traditional Amish practices including hand milking, pasture grazing, and horse-drawn carriage milk collection. Learn more here.

Somerdale and Millbrook Dairy
1057
Extra Mature Scottish Cheddar
Scotland

Somerdale proudly partners with Millbrook Dairy to supply the distinctive 1057 Scottish Cheddar. Traditionally made in Scotland and aged for over 12 months, this cheddar develops deep savory notes balanced by smooth, lingering creaminess. It has a firm, crumbly texture with bold, tangy character and a sharp finish.

WINE & CRAFT BEER PAIRINGS:
Try this cheese with a Syrah/Shiraz for dark fruit and spice or an oaked Chardonnay for buttery richness that complements its sharp, nutty character. For beer, choose a Scottish Ale, whose malty sweetness balances the cheddar’s tang and saltiness.

WINESTYLES: Fruity or Rich
BEERSTYLES: Malty

Additional Notes:
Named after the year Macbeth, the last Celtic King of Scotland carelessly lost his head, 1057 celebrates Scotland’s bold heritage with an equally bold cheese. Hand-selected by experts David Evans and Kevin Beer, only the finest cheddars made from Scottish milk are considered. Each wheel must meet exacting standards: the right firmness, a rugged, crumbly texture, and a flavor that balances full creaminess with bold, punchy character. The result is a robust, extra mature cheddar that embodies the best of Scotland (rich, distinctive and fit for a king).

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

Match Made in Heaven!

August Cheese Club: Iowa

Posted on July 31, 2025 by mcginnessalex

Blakesville 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

Central 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.

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

Match Made in Heaven!

July Cheese Club: Iowa

Posted on June 25, 2025 by mcginnessalex

Artikaas
Youngsters First Milk Gouda
Holland

A little taste of Holland. This gouda is made with milk that is collected from cows that have had their first taste of Spring’s tender grasses. Artikaas turns their rich, nutritious milk into irresistibly smooth Gouda.

FLAVOR PROFILE:
4-6 week aged, milk, creamy, smooth

WINE & CRAFT BEER PAIRINGS:
Try a crisp Chardonnay or a refreshing dry cider. The bright acidity and fruity notes in either beverage beautifully complement the cheese’s creamy texture and subtle sweetness, enhancing its fresh, yet rich flavor.

WINESTYLES: Crisp
BEERSTYLES: Crisp & Clean or Fruity

RECIPE IDEAS: Want to think outside the cheese board? Try Artikaas’ Hatch Chile Cheese Fondue recipe! Click here >

ABOUT THE CREAMERY:
Artikaas has been a family run cheesemaker in Holland for over six generations. They make Gouda as they always have — meticulously, without shortcuts, with respect for nature, and using only the best milk from family farms.

Clawson Farms
Shropshire Blue
Leicestershire, England

An absolute standout, Shropshire Blue gets its rich golden-orange color from natural annatto, derived from the berry of the achiote tree. This award-winning British blue cheese is fudgy, gently tangy, and irresistibly meltable. With a creamy, mellow flavor that still carries plenty of character, it’s the perfect gateway to blue cheese. Beloved by food lovers, it’s hard to beat for melting onto a crostini, especially with a spoonful of red onion marmalade.

WINE & CRAFT BEER PAIRINGS:
Pair with a Riesling Spätlese—its vibrant acidity and touch of sweetness balance the cheese’s tang and richness. For beer, an English strong ale offers malty warmth that complements the cheese’s fudge-like texture and savory depth.

WINESTYLES: Fruity
BEERSTYLES: Fruity & Spicy

RECIPE IDEAS: Try this delicious cheese on a flaky phyllo dough (what’s not to love?). You’ll love this recipe for Shropshire Blue Tart >

ABOUT CLAWSON FARMS:
Clawson Farms is a farmer-owned co-operative founded in 1912 in Long Clawson, Leicestershire, now made up of around 30 local farms within a 30-mile radius. With over a century of cheese-making heritage, the creamery blends traditional craftsmanship with modern innovation to produce award-winning British cheeses like Blue Stilton, Shropshire Blue, and Aged Rutland Red. Clawson remains committed to sustainability, animal welfare, and community values, recently unveiling a refreshed brand identity that celebrates its roots while inviting a new generation to discover its cheeses. Learn more here.

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

Match Made in Heaven!

June Cheese Club: Iowa

Posted on May 30, 2025 by mcginnessalex

Meredith Dairy
Marinated Sheep & Goat Cheese
Australia

A creamy, spreadable blend of sheep and goat cheese, marinated in Australian extra virgin olive oil, garlic, and herbs. This luxurious cheese is incredibly addictive and versatile.

Meredith Dairy is committed to sustainability, growing their own animal feed and bedding straw, repurposing cheese whey as cattle feed, and using natural fertilizer. Every day, they craft cheese from freshly collected sheep and goat milk. Once formed, the fresh cheese is marinated in a blend of extra virgin olive oil, garlic, black pepper, and fresh thyme. The result is a luxuriously creamy, tangy, and well-balanced cheese.

Enjoy this marinated cheese spread over crusty bread, paired with grilled vegetables, or tossed into a salad. Don’t let the leftover marinating oil go to waste—it makes a delicious base for salad dressings.

WINE & CRAFT BEER PAIRINGS:
Pair it with a crisp Sauvignon Blanc to highlight the cheese’s tangy brightness and complement the herbs in the marinade. For beer, try a Belgian-style Saison—its peppery notes and effervescence balance the richness beautifully.

WINESTYLES: Crisp
BEERSTYLES: Bitter

ABOUT THE CREAMERY:
Meredith Dairy is located about 50 miles west of Melbourne in Victoria, Australia. Originally a farm dedicated to beef, lamb, and wool, it faced challenges when the sheep and wool industries declined in the 1990s. In response, owners Sandy and Julie Cameron turned to sheep and goat cheesemaking, ultimately establishing a farmstead dairy. They expanded their herd with more sheep and goats and built multiple milking platforms to support their new venture. Learn more here.

Grafton Village Cheese Co.
Maple Smoked Cheddar Cheese
Grafton, Vermont

A New England classic. This young cheddar is cold-smoked over maple and hardwood for up to four hours, imparting the signature aroma and satisfying flavor of this classic cheese.

Grafton’s Maple Smoked Cheddar has a mild, buttery body with heady aromas of campfire and smoked ham. A sweet finish recalls memories of toasted marshmallows.

This is a versatile cheese that can occupy nearly any culinary slot. Pair with dried apricots, pickled ramps and cured meats for a cheese board. Maple Smoked Cheddar is a natural pairing with mustard and can add depth to a ham sandwich. It is a superb melter.

WINE & CRAFT BEER PAIRINGS:
Pair it with an Oregon Pinot Noir or a young California Merlot to complement the cheese’s smoky-sweet finish. For beer, a Vermont brown ale or rich porter enhances the maple and savory notes beautifully.

WINESTYLES: Fruity
BEERSTYLES: Malty

ABOUT GRAFTON VILLAGE CHEESE CO.:
Grafton Village Cheese, established in 1892 in Grafton, Vermont, began as a cooperative of local dairy farmers converting surplus raw milk into cheese. After a fire destroyed the original factory in 1912, the nonprofit Windham Foundation revived the company in the 1960s, aiming to support Vermont’s rural communities. Today, Grafton continues its tradition of handcrafting award-winning cheeses using premium unpasteurized milk sourced from small, local family farms. Learn more here.

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

Match Made in Heaven!

May Cheese Club: Iowa

Posted on April 29, 2025 by mcginnessalex

Long Clawson Dairy
Huntsman
Double Gloucester with Blue Stilton
Great Britain

Huntsman is the combination of two British classics—Double Gloucester and Blue Stilton—brought together through a layering process. Creamy, flavorful Stilton is sandwiched between and exterior of mellow, satiny Double Gloucester. It makes a perfect center-piece for a cheeseboard or enjoy with this recipe for a Huntsman burger>

WINE & CRAFT BEER PAIRINGS:
Try with a Tawny Port for nutty complexity, or a Ruby Port for fruit-forward contrast.For beer, keep it simple, pair with a pint of a good, strong Ale.

WINESTYLES: Mellow, Bold or Nectar
BEERSTYLES: Malty & Sweet or Fruity

Long Clawson Dairy
Rutland Red
Red Leicester
Great Britain

Made using a traditional recipe, Rutland Red is buttered, clothbound and matured for six months to produce a flaky, open texture cheese with a slightly sweet, caramelized flavor and rich golden-orange color. It is the the only pasteurized Red Leicester produced in the county of Leicestershire and is a farm favorite at Long Clawson Dairy. It is an award winning cheese, winning three golds at the Global Cheese Awards and four golds and the Tesco Red Leicester Trophy at the International Cheese Awards. Enjoy the Rutland Red with this recipe for Roasted Veg Filo Tarts>

WINE & CRAFT BEER PAIRINGS:
Pair with a Chardonnay to highlight the cheese’s creamy texture and nutty flavors, or a British Pale Ale to complement its mild, savory notes with a touch of hoppy bitterness.

WINESTYLES: Crisp or Rich
BEERSTYLES: Hoppy

ABOUT LONG CLAWSON DAIRY:
Long Clawson Dairy, established in 1911 in the village of Long Clawson, Leicestershire, is a renowned British cheesemaker celebrated for its traditional methods and commitment to quality. Operating as a farmer-owned cooperative, the dairy sources milk from over 40 local farms—many of whom are descendants of the original 12—ensuring sustainability and community support. Learn more here.

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

Match Made in Heaven!

November Cheese Club: Iowa

Posted on October 28, 2024 by mcginnessalex

Artequeso Buenalba Vino Blanco Semicured Sheep Cheese with White Wine Tembleque, Spain

Buenalba Vino Blanco is an artisan cheese crafted from La Manchega sheep’s milk and infused with white wine. This cheese was developed for a client seeking a Spanish wine-flavored cheese without the usual purple hue. The addition of wine from the Airén grape varietal (widespread in La Mancha) imparts a gentle acidity and lactic note to the flavor. Matured for 6 months on the “Finca la Prudenciana” farm in Tembleque (Toledo), it is a pressed cheese, with marks on the rind of the flower and pleita. WINE & CRAFT BEER PAIRINGS: For wine, try this cheese with an Albariño white wine (what grows together, goes together). This white wine from Spain offers bright acidity and citrus notes that complement the cheese’s lactic flavor while enhancing its wine character. For beer, try a Saison — farmhouse ale with fruity and spicy notes. Saison will balance the richness of the cheese and elevate its flavors without overpowering them. WINESTYLES: Crisp wines BEERSTYLES: Fruity & Spicy beers

Artequeso Buenalba Al Pimentón Sheep Cheese with Paprika Tembleque, Spain

Buenalba al Pimentón is crafted from La Mancha sheep’s milk sourced from the Tembleque (Toledo) region of Spain. The addition of smoked and sweet paprika gives the cheese its distinctive reddish-orange hue. While the raw sheep’s milk provides a sharp and lactic flavor, the paprika introduces a subtle spiciness that balances the cheese’s richness. Matured between 3 and 4 months at “Finca la Prudeniana” farm in Tembleque, it is a hard cheese, with rinds marks from the ‘flor’ and ‘pleita’. This well-rounded cheese can be savored on its own or sliced and paired with exquisite jamón and crusty fresh bread. WINE & CRAFT BEER PAIRINGS: Another “what grows together, goes together”—try pairing this cheese with a Garnacha. This Spanish red wine, known for its juicy red fruit flavors and moderate tannins, complements the sharpness of the cheese while enhancing the smokiness of the paprika. For beer, try with an Amber Ale; the malt sweetness and caramel notes of this beer work well with the richness of this cheese. WINESTYLES: Fruity red wines BEERSTYLES: Malty & Sweet Information © Zuercher & Co. – All Rights Reserved.

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

October Cheese Club: Iowa

Posted on September 30, 2024 by mcginnessalex

Delitia Parmigiano Reggiano Butter Italy

We’re switching it up this month by featuring a—drum roll please—BUTTER!! Not just any butter, this sweet-smelling and gentle-flavored Reggiano Butter is made from the cream that remains after the production of Parmigiano Reggiano cheese. The butter is of exceptional quality because the milk used—collected from Parma and Reggio Emilia family-owned farms in the area where Parmigiano Reggiano is produced—is strictly selected according to the extraordinary rules imposed on the production of the famous cheese. Enjoy on your next cheese and charcuterie board, on breads or other baked goods, over pasta or in sauces. WINE & CRAFT BEER PAIRINGS: Delitia Butter pairs well with Malvasia dei Colli di Parma or a white aromatic and slightly sparkling wine. For a beer, most will pair beautifully, but try a light Lager or Pilsner; or go for a Belgian Dubbel, its malty sweetness and fruity notes will enhance the flavor of the butter. WINESTYLES: Fruity or Crisp wines BEERSTYLES: Crisp or Malty beers Information © Delitia and Zuercher & Co. – All Rights Reserved.

Lou Bergier Pichin Toma Piedmont, Italy

This 60-day aged Toma is crafted from raw Bruna Alpina cow’s milk and thistle flower, a rare pairing in the cheese world. Its name, which means “small mountain shepherd” in the Occitan dialect, honors Nonna Magno, the grandfather of producer Mario Fiandino. Following in his footsteps, the Bruna Alpina cows at the Fiandino farm are treated with exceptional care; they even listen to music at a specific frequency to soothe them and enhance milk production. The resulting creamy cheese boasts a subtle mushroom aroma and flavors of freshly cut grass and milk. It offers great value given its unique style and high quality. WINE & CRAFT BEER PAIRINGS: Try pairing it with a light-bodied red wine, like a Pinot Noir, which will highlight the cheese’s delicate flavors without overpowering them. A Saison would be an excellent beer choice, as its spicy and fruity characteristics can balance the cheese’s richness beautifully. WINESTYLES: Mellow red wines BEERSTYLES: Fruity & Spicy Information © Forever Cheese and Zuercher & Co. – All Rights Reserved.

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

September Cheese Club: Iowa

Posted on August 28, 2024 by mcginnessalex

Artikaas Youngsters Smoked Gouda Netherlands

Every Youngsters Gouda is aged 4 to 6 weeks for a perfectly creamy texture. In addition, this exceptional cow’s milk Gouda is smoked to infuse a velvety, toasty smokiness that is also creamy and buttery. It is great for melting over burgers, or snacking with salami. WINE & CRAFT BEER PAIRINGS: For wine, try this cheese with a Spanish red, such as a Tempranillo. The bold, fruity notes of Tempranillo can handle the richness of the smoked gouda, while the wine’s acidity can cut through the creaminess. For beer, look for an Amber Ale; the malty sweetness of an ale complements the smoky flavor of the cheese, creating a balanced and satisfying combination. WINESTYLES: Fruity or Bold red wines BEERSTYLES: Malty beers Information © Artikaas and Zuercher & Co. – All Rights Reserved.

Cooper’s Hill Double Gloucester Great Britain

We’re bringing back a fan favorite! This pasteurized cow’s milk cheese combines the creamy texture and rounded taste of a quintessential British Double Gloucester with the tang of added chives and onions. Cooper’s Hill celebrates a famous cheese rolling tradition enshrined in English folklore. Every year, a wheel of Double Gloucester cheese is sent down the hill and the first person chasing it to cross the finish line receives the wheel of the cheese and all the accolades. The next event is scheduled for May 26, 2025. Learn more about this fun tradition > WINE & CRAFT BEER PAIRINGS: For wine, pair with a Syrah; the bold, peppery notes of the red wine can handle the richness of the cheese. Or, if you’re looking for a white wine, try with this month’s Terra Dives Liolà Bianco; the balance of fresh fruit and acidity will pair well with the cheese’s creamy texture. For craft beer, a natural partner would be British or American Brown Ales. WINESTYLES: Bold or Mellow red wines or Silky white wines. BEERSTYLES: Fruity & Spicy Information © Zuercher & Co. – All Rights Reserved.

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