July Cheese Club: Iowa

Cheese ClubKynthos HalloumiKynthos
Halloumi
Cyprus, Greece

A traditional cheese of Cyprus, Greece, the Kynthos Halloumi will have you feeling like you’re surrounded by the turquoise waters and white sandy beaches of Greece. Made of cow’s milk, sheep’s milk and goat’s milk, this cheese has a very low acid content, making it the perfect grilling or frying cheese. Halloumi often resembles a much firmer and saltier block of clean, light mozzarella. 

FOOD PAIRING: This is cheese is a great blank slate to all sorts of dishes. Try grilled, fried, baked, sautéed, or simply on its own. Chop up with watermelon for a fun summer salad, or add any sauce on top of your baked cheese – perfect for a summer BBQ. Try one of Kynthos’ Grilled Halloumi recipes here.

WINE & CRAFT BEER PAIRING: Crisp and fruity wines, such as a Rosé make a perfect accompaniment to this cheese. Look for a Greek wine – what grows together, goes together! For craft beer, reach for a crisp and clean brew.

WINESTYLES: Crisp or Fruity
BEERSTYLES: Crisp and Clean

“Halloumi has been increasingly eaten all over the world since its creation in what is now known as the Middle Eastern island country of Cyprus back during the Medieval Byzantine period which started in 395 AD. Halloumi is widely recognized throughout the Mediterranean as the crowning cheese jewel of Cyprus cuisine as well as in neighboring Turkey and Greece.” – Kynthos

Gril


Regular-kefalotyriKourellas
Kefaloytre
Grevena, Greece

Kefaloytre is a classic cheese of Greece. It is a hard, aged cheese made up of pasteurized sheep and goat’s milk. The Kourellas family keep things traditional by salting the cheese by hand as it matures. Dating back to the Byzantine era, Kefalotyri is believed to be the ancestor of most hard Greek cheeses.

FOOD PAIRING: This cheese is an essential ingredient in classic Greek dishes, such as moussaka, pastitsio, or spanakopita. Grate over pasta, serve shavings with pears and grapes, or fry a couple slices with your eggs.

WINE & CRAFT BEER PAIRING: Similar to the Halloumi pairings, search for something crisp and fruity, such as a Rosé. Even better, look for a Greek wine to accompany your cheese! For craft beer, stick with a crisp and clean brew.

WINESTYLES: Crisp or Fruity
BEERSTYLES: Crisp and Clean

ABOUT KOURELLAS DAIRY:
Greece’s first organic dairy, the Kourellas family has been making traditional Greek dairy since 1960. Their family farm sits in Grevena, a region known for its exceptional dairy products. Although over the years they have outgrown their original dairy, they continue to maintain the same standards of quality and recipes passed down from generation to generation. Learn more about their story here.


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 >

June Cheese Club: Iowa

Cheese ClubRocchetta CheeseCaseificio dell’Alta Langa
Rocchetta
Italy

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.


Monthly Cheese ClubDon’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 >

February Cheese Club: Iowa

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

Hook's 10 Year CheddarThis 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

Hook's Extra InningsA 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


Hook's Cheese Company

© Photo by Hook’s Cheese Company, Inc.


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!

Monthly Cheese Club

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 >

December Cheese Club: Iowa

Cheese Clubletivaz-cheeseGenillard 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, t
he 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.

 

 

Monthly Cheese ClubDon’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 >

November Cheese Club: Iowa

Cheese ClubCrucolo Il Piu SaporitoRifugio 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.


GarrotxaSant 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.


Monthly Cheese ClubDon’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 >