Tag Archives: iowa cheese club

May Cheese Club: Iowa

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Cheese ClubHay-there-walnut-cheeseArtikaas  Hay There Raw Milk Gouda with Walnut & Hazelnut Holland

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. The ‘Hay There’ raw milk Gouda with walnut and hazelnut has the creaminess and earthiness of a traditional, raw milk Gouda with the addictive crunch of the walnuts and hazelnuts. This nut-flecked cheese is beautiful to look at and a real treat for your senses – combining smooth and crunch, with nutty and sweet. Flavor Profile: Aged for 60 days – creamy, earthy and nutty Serving Recommendation: Perfect for snacking, on a cheese board, or on a dessert cheese plate WINE & CRAFT BEER PAIRINGS: Pairs well with a fruity red wine or a silky white wine, such as our May Primary White Wine Club wine, Casas del Toqui Barrel Series Semillón. For beer, look for something crisp, such as a Pilsner. WINESTYLES: Fruity and Silky BEERSTYLES: Crisp and Clean

honey-bee-goat-cheeseHoney Bee Goat Cheese Holland

The Honey Bee Goat Milk Gouda is made by drizzling a bit of honey into pure goat milk. This creates a cashew-like, nutty flavor with a hint of caramel and a sweet warmth to lock in those sticky undertones.  Flavor Profile: Aged for 6 months – slightly sweet, not too strong or salty Serving Recommendation: Slice, grate or cube. Wonderful in salads or as a snack with fruit. WINE & CRAFT BEER PAIRINGS: Serve with a crisp white wine or for beer, grab a crisp and clean pilsner or lager. WINESTYLES: Crisp BEERSTYLES: Crisp & Clean

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 >

April Cheese Club: Iowa

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Cheese Clubmahon-cheeseBonvallis  Mahón Semi-Cured Cheese Menora, Spain

Named after the port of Mahón on the Minorca (or Menorca) Island in Spain, this cow’s milk cheese is produced by various small farmers organized in a cooperative. This semi-hard artisan cheese is pale yellow in color and has a nutty and sweet aroma. It is buttery, fruity, sharp and salty in taste. During maturation, the cheese is hand rubbed with butter, paprika and olive oil to give it its traditional orange exterior. The Mahón cheese is sold at different ages ranging from 2 months to 10 months. This cheese was awarded with Bronze and Silver medals at the 2014 and 2011 World Cheese Awards. WINE & CRAFT BEER PAIRINGS: Pairs well with this month’s Wine Club wines, or enjoy with a FRUITY Tempranillo or Rioja; or a SILKY Albariño wine. Enjoy with craft beers that are crisp, such as a Pale Ale or a Cider. WINESTYLES: Fruity or Silky BEERSTYLES: Crisp and Clean SERVING RECOMMENDATION: Spaniards call this a table cheese because it is versatile with almost all foods. It can be served alone as an appetizer or dessert, or with fresh fruit and nuts on a cheese board. It also can be melted beautifully to give life to sandwiches or burgers.

idiazabal-cheeseQuorum Idiazabal Smoked Cheese Northern Spain

Named after the village of Idiazabal, this Smoked Cheese is a traditional farmhouse hard cheese made from raw sheep’s milk in the Basque and Navarra regions or Northern Spain. In the old days, the Basque shepherds lived in small mountain huts, and could only age their cheeses within their stone chimneys – giving the cheese its traditional smokey flavor. Today, the cheese is produced in more modern ways, however, the process is still all-natural to give the cheese it’s smokiness – usually slowly ripened and naturally smoked with beech or cherry wood. Its compact texture and smokey flavor are reminiscent of burnt caramel and bacon. The cheese has a vibrant bouquet of aromas with rich, buttery flavors on the palate.  WINE & CRAFT BEER PAIRINGS: Serve with any of this month’s wine club wines, or enjoy with a FRUITY Tempranillo or Rioja, or with a SILKY or RICH Chardonnay. For beer, enjoy with a crisp Pale Ale. WINESTYLES: Fruity, Silky, or Rich BEERSTYLES: Crisp & Clean SERVING RECOMMENDATION: Enjoy with thinly sliced, fresh bread or melt in the oven as a complement for grilled meats, salads or as a key part of an elegant meal.

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 >

March Cheese Club: Iowa

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Cheese ClubPecorino_Toscano-DOPCaseificio Il Fiorino Pecorino Toscano DOP Tuscany, Italy

The Tuscan Pecorino DOP is a cheese that is protected by the Denomination of Origin, which means it is produced according to strict disciplinary rules according to tradition of that geographical location. This fresh cheese has undergone a short seasoning period, making it soft and delicate on the palate. The smell is fairly strong, with notes of buttermilk and fresh hay. On the palate, the consistency is tender and creamy; it is fairly mild, well-rounded and balanced with a hint of tang. Serve with a light salad or with a bit of bread for a delicious lunch. WINE & CRAFT BEER PAIRINGS: This Pecorino pairs well with a mellow Malbec, such as our Premium Club – Materra Cunat Family Vineyards Midnight Red Blend, a Chianti or a Prosecco. For beer, pair with an IPA, a double IPA and a Belgium Tripel. WINESTYLES: Mellow and Silky BEERSTYLES: Crisp and Clean ABOUT THE CREAMERY: The Fiorino family rooted themselves in southern Tuscany in the 1800s. Years later, they dedicated their land to breeding sheep and discovered the rocky ravines and consistent humidity was ideal for aging sheep’s milk for cheese, and thus, started their passion for quality cheese.

Fontina-val-d-aosta-italian-cheeseFontina Val D’Aosta Semi-soft Aosta Valley, Italy

Since the 12th century, Fontina Val D’Aosta is a classic Italian cheese that is traditionally made with unpasteurized cow’s milk and usually aged 90 days. This Italian Fontina has a natural rind that turns tan to orange-brown as it ages. The interior is a pale cream color with holes known as “eyes”. Rich and creamy in flavor, with more notes of nuts as it ages. This is a great cheese for fondues, Italian dishes, dishes with wild cherries and truffles. WINE & CRAFT BEER PAIRINGS: Serve with a glass of Nebbiolo, a bold Italian Red Wine, a big Chardonnay, or our March Wine Club – Reguta Ribolla Gialla. For beer, pair with a crisp beer such as a pilsner, or a pale Lager such as an Italian Peroni. WINESTYLES: Bold, Rich or Silky BEERSTYLES: Crisp & Clean

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 >

February Cheese Club: Iowa

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Cheese Clubpepper-corn-cheeseCheeseland Gouda with Peppercorns Holland

This mild, creamy Gouda with black peppercorns is a versatile cheese with a unique and interesting flavor profile. It is made with pasteurized milk, organic cream, salt, cheese culture and vegetarian rennet. It is delicious in salads, sandwiches or omelettes. This cheese also pairs beautifully with potatoes, or rich dishes like quiches, casseroles and frittatas. WINE & CRAFT BEER PAIRINGS: Serve with mimosas using a dry Champagne, or serve with California Zinfandels, or Italian Primitivo wines. For Beer, look for a Lager, Pilsner, Brown Ale or Wheat Beer. WINESTYLES: Bubbly or Crisp BEERSTYLES: Crisp & Clean

neals-yard-montgomerys-cheddarNeal’s Yard Dairy Montgomery’s Cheddar England

Since 1911, Montgomery’s Cheddar has been made at Manor Farm, with milk from the 200 Friesian cows that roam the 1200 acre farm. Rich and savory flavors are the hallmark of Montgomery Cheddar. WINE & CRAFT BEER PAIRINGS: Pair with a red wine, such as a Pinot Noir, Malbec or Cabernet Sauvignon. For beer, pair with an IPA or an English Cider. WINESTYLES: Bold BEERSTYLES: Hoppy & Bitter

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 >

January Cheese Club: Iowa

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cheese_club_logo-1240x1240Ubriaco-pinot-RoseUbriaco Pinot Rosé Veneto, Italy

This semi-firm cheese is crisp and salty in flavor with a light fruity aroma, highlighting notes of berry sorbet and ripe peach. It is soaked in organic La Jara Pinot Grigio rosé, retaining the flavors of the wine without the sharp, alcoholic bite being too present or overpowering. The blush colored rind is topped with dried rose petals, making it almost too pretty to eat. Milk Type: Cow – Pasteurized Rennet Type: Traditional Aging: Minimum 10 months Serving Suggestion: Enjoy crumbles of Ubriaco Pinot Rosé on a cheese plate with fresh strawberries, dark chocolate, and a Sparkling Rosé. WINE & CRAFT BEER PAIRINGS: Pair with a Prosecco wine or any crisp and clean beer like a Pilsner. WINESTYLES: Bubbly BEERSTYLES: Crisp & Clean

Brabander-reserveFromagerie L’Amuse Brabander Reserve Gouda (Black Betty) Holland

Also known as Black Betty, the Brabander Reserve is produced by world-renowned affineur, Betty Koster of Amsterdam’s L’Amuse Cheese Shop. Betty hand-selects a very limited number of wheels of Brabander (which are normally aged for 6-9 months) and ages them an additional 6 months, creating this ‘black-label’ version of her goat milk gouda that is only available from November to January. This Brabander Reserve has brown-buttery notes and a creamy bite with additional rich flavors of licorice, caramel, and pineapple. Each shop is only allowed a certain number of wheels each year… so, when it’s gone, it’s gone until next year! Milk Type: Goat – Pasteurized Rennet: Traditional/Hard Average Age: About 16 months WINE & CRAFT BEER PAIRINGS: Pair with a fruity red wine, such as a Cru Beaujolais, or a dark, malty beer with bite such as a Doppelbock. WINESTYLES: Fruity BEERSTYLES: Malty & Sweet

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 >

December Cheese Club: Iowa

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cheese_club_logo-1240x1240pitchfork-cheddar-cheeseNeal’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:
gorwydd_caerphilly_location_map_e4fd8e5d

© Photo by Neal’s Yard Dairy

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
lincolnshire-poacher-cheeseNeal’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:
lincolnshire_poacher_location_map_720x

© Photo from Neal’s Yard Dairy

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.

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 >