April Cheese Club: Iowa

Posted on March 31, 2025 by mcginnessalex

Neal’s Yard Dairy
Montgomery Cheddar
Somerset, England

Montgomery Cheddar is rich and nutty, reminiscent of brown butter. Its caramelized flavor is described as being similar to the enzymatic browning one finds on roasted meat. It is all softened by a fruity apple-like sweetness. More mature wheels display delightfully crunchy, crystalized bits of tyrosine and a more pronounced sweetness.

Montgomery Cheddar cheese has been made by Jamie Montgomery’s family for over 70 years. Although the term “cheddar” was never protected by his ancestors, a PDO has been established under the name, “West Country Farmhouse” to protect the tradition and a select number of other cheddars in Southwest England. Additionally, Slow Food has partnered with Montgomery, George Keen (Keen’s), and Richard Calver (Westcombe) through the Cheddar Presidium to further preserve this tradition.

WINE & CRAFT BEER PAIRINGS:
For wine, pair with a New World oaky Chardonnay, a fruity Cabernet Sauvignon (watch the tannins, though), or a tawny port. For beer, try with a dry English cider, hoppy IPA or Malty Belgians.

WINESTYLES: Crisp or Fruity wines
BEERSTYLES: Fruity, Hoppy or Malty beers

Clawson
Ploughman’s Choice
Great Britain

English Red Leicester is blended with caramelized onions that have been cooked in balsamic vinegar to make Ploughman’s Choice. The result is a sweet, creamy cheese with just a hint of onions and balsamic.

WINE & CRAFT BEER PAIRINGS:
For wine, try this cheese with a medium-bodied white wine such as a dry Chenin Blanc or a Sauvignon Blanc, or a light red such as a Pinot Noir or Beaujolais. For beer, this cheese will pair beautifully with an Amber or Brown Ale.

WINESTYLES: Crisp or Mellow
BEERSTYLES: Fruity & Spicy or Dark & Roasty beers

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March Cheese Club: Iowa

Posted on February 27, 2025 by mcginnessalex

Artikaas 18 Month Aged Gouda Netherlands

Complex flavors develop slowly as it matures for a year and a half in a state-of-the-art aging facility. A firm texture with some salt crystallization, a deep ochre interior, notes of toasted walnuts, and a brown-butter finish equal perfection! Aged: 18 Months Milk: Cows Pasteurization: Pasteurized WINE & CRAFT BEER PAIRINGS: For wine, pair with Pomar Junction Reserve Pinot Noir; its elegant structure and red berry notes provide just enough acidity and contrast for the cheese’s aged nuttiness. If you prefer white, a lighter-white wine such as Pinot Grigio, Riesling or Sauvignon Blanc. For craft beer, go with a dry cider, which cuts through the richness while highlighting the cheese’s caramel notes, or an amber ale, whose balanced malt sweetness pairs naturally with the aged Gouda’s butterscotch flavors. WINESTYLES: Crisp or Mellow wines BEERSTYLES: Fruity & Spicy beers Information © Zuercher Cheese. – All Rights Reserved.

L’Amuse Brabander Reserve (Black Betty) Gouda Goat Cheese Netherlands

This may be our favorite cheese ever (secret’s out). A mature Gouda from the North Brabant region of the Netherlands, imported by Essex St. Cheese Co. Affineur Betty Koster chooses wheels of Saanen goats’ milk Brabander, normally aged 6-8 months, which she feels are capable of further aging. The Reserve Brabander’s texture is firmer and drier than a typical Brabander, with flavors reflecting brown butter, salted caramel, and pineapple. Aged: 16 Months Milk: Goat Pasteurization: Pasteurized WINE & CRAFT BEER PAIRINGS: For wine, pair with Pomar Junction Roussanne; its smooth texture and subtle floral and stone fruit notes enhance the cheese’s creamy, nutty flavors without overpowering them. If you prefer red, Pomar Junction Reserve Pinot Noir is a great match—its bright acidity and red fruit contrast the cheese’s richness. For craft beer, try a Belgian Tripel, whose fruity esters and effervescence balance the cheese’s creamy texture, or a Pale Ale, which mirrors its caramelized nuttiness. WINESTYLES: Crisp or Mellow BEERSTYLES: Crisp & Clean or Fruity & Spicy beers Information © Zuercher & Co. – All Rights Reserved.

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February Cheese Club: Iowa

Posted on January 30, 2025 by mcginnessalex

Hoch Ybrig Alpine Cheese Cow’s Milk Switzerland

Hoch Ybrig is like Gruyère’s little brother—crafted with a similar recipe but in a smaller, more manageable wheel. Named after the towering Swiss ski slopes, this Alpine cheese packs bold, savory onion notes alongside a surprisingly fruity finish, thanks to regular washes in a cider-infused brine during its 8–10 months of aging. Firm yet creamy, with scattered eyes—or holes—and a delicate crystalline crunch, it’s a true reflection of its mountain origins. The Hoch Ybrig recipe was crafted by Swiss affineur Rolf Beeler and in collaboration with cheesemaker Josef Werder. Melt it into fondue, or pair it with Northwoods Apiaries Buckwheat Honey to highlight its subtle sweetness. Aged: 8 – 10 months Milk: Cow’s milk, unpasteurized Rind: Not edible Region: Switzerland WINE & CRAFT BEER PAIRINGS: For wine, reach for a Riesling with bright acidity and a touch of sweetness to balance the cheese’s savory depth. Or, try with a Chardonnay to compliment its nutty complexity. For beer, try with a Belgian Dubbel for a richness with a subtle spice. WINESTYLES: Crisp or Rich wines BEERSTYLES: Fruity & Spicy beers Information © Murray’s Cheese. – All Rights Reserved.

Molinari & Sons Italian Dry Salami San Francisco, California

This dry-cured Italian dry salame from San Francisco-based Molinari is made in the Milanese style. It is a finely minced mixture of 80% pork and 20% beef spiced with pepper and garlic. It’s a classic salami with subtle hints of roasted nuts, medium body, a mix of salt, sweet and butter; overall very well balanced. WINE & CRAFT BEER PAIRINGS: For wine, pair this salami with a Sauvignon Blanc or a Pinot Noir. For beer, try with a Wheat Beer or a Pilsner. *BONUS PAIRING* For cheese, try this with a Cheddar, a Comte, or our cheese selection of the month – Hoch Ybrig Alpine cheese. Also great in sandwiches, salads, pastas, and antipasti dishes. WINESTYLES: Crisp or Mellow BEERSTYLES: Crisp & Clean About Molinari & Sons: Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco. As a family-owned company with over a century of tradition, Molinari is renowned for its dedication to quality, using time-honored recipes and the finest ingredients to produce rich, flavorful salumi. From classic dry-cured salami to specialty artisan varieties, each product reflects a commitment to craftsmanship and authenticity. Whether enjoyed on its own, paired with cheese and wine, or incorporated into recipes, Molinari salami delivers a true taste of Italian heritage. Learn more here. Information © Zuercher & Co. & Molinari & Sons Salame – All Rights Reserved.

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January Cheese Club: Iowa

Posted on December 30, 2024 by mcginnessalex

Agour Petit Agour Pur Brebis Semi-hard Sheep’s Milk Cheese France

Made from pasteurized sheep’s milk from the Basque Pyreness region, it boasts a sweet, subtle flavor and a creamy yet sturdy texture. Its bright orange rind, dusted with the region’s speciality, Espellettes pimento, giving it a distinctive rusty red appearance, can be brushed clean before slicing. The method used making this cheese is claimed to be the oldest surviving tradition in the world, dating back 4000 year. Petit Agour offers a distinctly sheep-y character, with floral, nutty, and lanolin notes typical of rustic sheep’s milk cheeses—without veering into overly sharp or barnyard flavors. Pair it with cherry spread for a classic combination, or try shaving it over roasted vegetables or a salad of bitter greens. It’s equally delightful on its own, sliced wafer-thin. Aged: 3 months Region: Basque, France WINE & CRAFT BEER PAIRINGS: For wine, pair with a Merlot or Pinot Grigio. For beer, reach for an amber or brown ale, the malty sweetness and caramel notes of an ale harmonize beautifully with the cheese’s subtle, nutty flavors. WINESTYLES: Mellow or Crisp wines BEERSTYLES: Dark beers Information © Zuercher & Co. – All Rights Reserved.

Gabriel Coulet Roquefort La Petite Cave Sheep’s Milk Cheese France

Gabriel Coulet is a family business and a well regarded cellar which proudly preserves an age old tradition. In 1872, Guilhaume Coulet built a wine cellar that later became a cheese aging cave. Roquefort is the undisputed king of French blue cheeses, and they don’t come much better than Gabriel Coulet. Their Roquefort has a wonderful creamy paste with a buttery texture, a peppery bite from the veining, and a nice salt finish. Aged: 4+ months Region: Auvergne, Midi Pyrenees Protection: AOC Fat: 52% WINE & CRAFT BEER PAIRINGS: For wine, try this cheese with a Port. A ruby or tawny Port offers a bold, sweet profile with notes of dried fruit and nuts that counterbalances the salty, tangy richness of Roquefort. For beer, try with an Imperial Stout; the roasted malt flavors, dark chocolate, and coffee notes of an Imperial Stout will also pair beautifully with Roquefort’s salty and tangy intensity. WINESTYLES: Nectar wines BEERSTYLES: Malty & Sweet Information © Zuercher & Co. – All Rights Reserved.

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December Cheese Club: Iowa

Posted on November 26, 2024 by mcginnessalex

Lincet Le Délice de Bourgogne Triple Cream France

Lincet’s venerable Le Délice de Bourgogne is a cow’s milk, triple cream, soft ripened cheese. It has a thick, creamy paste with salt-balanced buttercream of its classic Burgundian forebears. It’s similar to Brie, but richer with a thinner rind. Mild and delicious, a real crowd-pleaser. WINE & CRAFT BEER PAIRINGS: For wine, pair with your favorite bubbly for the season. Try one of our December Bubbly Club selections. For beer, reach for a Stout. WINESTYLES: Bubbly wines BEERSTYLES: Dark beers Information © Zuercher & Co. – All Rights Reserved.

Divina Jalapeño Stuffed Olives Greece

The perfect mix of climate, soil, and terrain create the ideal conditions for the Halkidiki olives. The key to this intriguing duo is the playful contrast of flavor and texture. The buttery and meaty green olives perfectly complement the savory crunch of pickled jalapeños. Try them in tacos and quesadillas, or up your cocktail game by adding them to a margarita or sangria. BEVERAGE PAIRINGS: Bring all of your holiday cocktails to life with these jalapeño stuffed olives. Enjoy in a dirty martini, spicy margarita or sangria. For beer, try with a Mexican Lager to enhance the briny, salty notes. BEERSTYLES: Crisp & Clean Information © Divina and Zuercher & Co. – All Rights Reserved.

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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.

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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.

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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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August Cheese Club: Iowa

Posted on July 29, 2024 by mcginnessalex

Jean 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.

Onetik 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.

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July Cheese Club: Iowa

Posted on June 28, 2024 by mcginnessalex

Point Reyes Farmstead Cheese Co. Toma Point Reyes Station, California

In Italian, Toma means “wheel of cheese made by the farmer herself.” What better way to describe this, Point Reyes’s most versatile, any time, any table cheese. It’s an all natural, pasteurized, semi-hard cheese that is creamy in texture with a waxed rind. It is creamy and buttery in flavor and has a grassy, tang finish. USE & PAIRING SUGGESTIONS: The perfect any time snacking cheese, Toma is excellent for melting into pasta or risotto or in grilled cheese sandwiches. Grate on top of grilled vegetables, burgers or soups. Pair with sweet (peaches, fruit compotes), savory (toasted nuts, sautéed greens) and serve with hop-heavy beers, Pinot Noir or barrel-aged scotch. Toma loves an Old Fashioned cocktail or a Mai Tai! WINESTYLES: Bold or Mellow BEERSTYLES: Hoppy FACTS:

Made from pasteurized, rBST-free cows’ milk
Made with microbial (vegetarian) rennet
Aged for 90 days
Gluten Free

AWARDS:

2024 CA State Fair, Best of California
2023 CA State Fair, Gold Medal
2023 US Championship Cheese, 3rd Place
2022 World Cheese Awards – Silver
2022 CA State Fair, Best of California
2020 Good Food Awards – Best Cheese
See all other awards here

Point Reyes Farmstead Cheese Co. TomaTruffle Point Reyes Station, California

TomaTruffle is the perfect combination of classic Toma paired with the aromatic flavors of Italian Black Truffles from Umbria. Reminiscent of undergrowth, fresh strawberries, dried fruit and a hint of cocoa, the earthy flavor marries beautifully with the buttery richness of Toma. This semi-hard cheese is creamy in texture with a waxed rind. The distinct, aromatic flavor or truffles combines with Toma’s signature flavor for an earthy, buttery delight. TomaTruffle is the perfect decadent cheese for any celebration! USE & PAIRING SUGGESTIONS: Great as a snacking cheese or perfect for melting on eggs, sprinkled on warm potato chips or just enjoyed on its own with a glass of dry sparkling wine.! WINESTYLES: Rich or Bold BEERSTYLES: Fruity & Spicy or Crisp & Clean FACTS:

Made from pasteurized, rBST-free cows’ milk
Made with microbial (vegetarian) rennet
Aged for 90 days
Gluten Free

AWARDS:

2024 Good Food Awards
2024 CA State Fair, Gold
2023 International Cheese and Dairy Awards, Silver
2022 CA State Fair, Best of California
2022 World Cheese Awards – Silver
2022 World Champion Cheese Contest, Best of Class/Top 20 Cheeses

ABOUT POINT REYES CHEESE: Point Reyes Farmstead Cheese Company is a culmination of a family’s agricultural legacy. Founded by their great-grandfather, their California dairy farm has transformed over the years. In the 1990s, seeking a more sustainable path, the Giacomini sisters returned to the farm and transitioned it into an artisanal cheesemaking operation. Their handcrafted cheese, like the signature Original Blue and Toma, continues the family tradition of producing high-quality products while honoring their love for the land. Learn more here.

Neal’s Yard Dairy Montgomery Cheddar Somerset, England

Clawson Ploughman’s Choice Great Britain

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Artikaas 18 Month Aged Gouda Netherlands

L’Amuse Brabander Reserve (Black Betty) Gouda Goat Cheese Netherlands

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Hoch Ybrig Alpine Cheese Cow’s Milk Switzerland

Molinari & Sons Italian Dry Salami San Francisco, California

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Agour Petit Agour Pur Brebis Semi-hard Sheep’s Milk Cheese France

Gabriel Coulet Roquefort La Petite Cave Sheep’s Milk Cheese France

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Lincet Le Délice de Bourgogne Triple Cream France

Divina Jalapeño Stuffed Olives Greece

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

Artequeso Buenalba Al Pimentón Sheep Cheese with Paprika Tembleque, Spain

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Delitia Parmigiano Reggiano Butter Italy

Lou Bergier Pichin Toma Piedmont, Italy

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Artikaas Youngsters Smoked Gouda Netherlands

Cooper’s Hill Double Gloucester Great Britain

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Jean Perrin Morbier AOP Franche-Comte, France

Onetik Ossau-Iraty AOC Pyrenees, France

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Point Reyes Farmstead Cheese Co. Toma Point Reyes Station, California

Point Reyes Farmstead Cheese Co. TomaTruffle Point Reyes Station, California

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Neal’s Yard Dairy
Montgomery Cheddar
Somerset, England

Clawson
Ploughman’s Choice
Great Britain