The Big Cheese List

Cheddars are a semi-hard cheese which originate from the village of Cheddar in Sommerset, England. Their iconic yellow color is derived from the plant based additive Annatto. Cheddars can be separated into two groups, mild and sharp. The only difference between the two is the aging process. Mild Cheddar ages for about 2-3 months while Sharp Cheddar ages for at least a year.

Jack is a white cheese which was founded in Monterey, California (hence Monterey Jack). Jack is a semi-hard cheese which differs from Cheddar because the curds are washed rather than pressed in the “cheddaring” method. This results in a creamier and more moist cheese as compared to Cheddar. Pair a Sharp Cheddar with a cabernet, or pair a Milder Cheddar or Jack with a mellow Merlot!

A semi-soft cheese has a white bloomy rind which occurs from a unique beneficial mold. This rind helps cheese ripen from the inside out. Brie is a very popular semi-soft cheese because of its high milk content and creamy texture.

Pungents are an interesting category because all cheeses smell, but the washed rind family takes top honors in the stinky cheese division. During the aging process, anything from brine to brandy is added to encourage the growth of friendly bacteria. These bacteria lead to the distinct smell we find in cheeses like Beer Kaese. Serve these smelly types of cheese at room temperature with fruit and nuts with a Pinot Blanc.

Swiss is a generic term in North America for several related varieties of cheese including Amish Swiss, Gruyere, Lustenburg, Cave aged Swiss, and Baby Swiss. Riddled with holes known as eyes, we can tell a lot about the cheese through the eyes on a Swiss. The larger the eyes the more pronounced the flavor due to a longer aging process. Fresher cheeses such as Baby Swiss have smaller holes. Swiss cheeses are characterized by their fruity and nutty flavor. These are the perfect cheeses for a sandwich or a fondue. Pair an Aged Swiss with a Brown Ale, whilst paring a Gruyere with Chardonnay.

Blue Cheeses are well known for their powerful flavor and are used for their natural antibiotic penicillium qualities. The origin of Blue Cheese is thought to have been invented by accident by a drunken cheese maker who left half eaten ewe cheese in a moist cave and returned months later to find moldy cheese. The flavor tends to be sharp and salty, and varies depending on the climate of the curing and length of the aging process. Stouts pair beautifully with the Bleus.

Our extensive line of these varieties include all natural cheese with combinations of fruit, herbs, spices, and seeds of which some have the added enhancement of being smoked. The majority of these lovely assortments are set in a mild semi hard so your palate can enjoy the specific flavor without being overpowered by the cheese itself. Served as an attractive cheese board accompanied with fruits fresh or dried, nuts, and your favorite salami, we suggest you pair our milder and sweeter cheeses with Merlot; and our more intense flavors with Cabernet.

Goats and Milk Cheese are great alternatives for consumers with an allergy to cow’s milk. Goat’s milk has small fat molecules thus making softer and smaller curds which are easy to digest. Sheep’s milk is extremely tasty and contains many beneficial fatty acids making it well worth the occasional indulgence. Sheep and Goat’s milk cheeses usually come semi-hard, but a soft-ripened Goat Cheese, called Chevre, can be a wonderful treat rolled in ground nuts and fried. Sherry is a great pairing for Sheep Cheese, while Brown Ale works great for Goat Cheese.

In the olden days the Italian table would have a knife or a grater aside various chunks of cheese. Hence the name Table Cheese. These can include any of the Romano, Parmesan, Asiago, or other Italian varieties. The rich cheese history can be traced back to the Romans, as they were the first to develop techniques for aging and storing cheese. Cheese became a common staple among the Roman Empire and laborers were commonly paid in cheese. Most popular varieties today include Pecorino Romano, and Parmigiano. Chianti or a Wheat Beer will go great with any of these cheeses.

Raw-Milk Cheese is made with unpasteurized milk. These cheeses vary greatly from firm to oozy and creamy to crumbly. The benefit to Raw Milk Cheese is in the lack of pasteurization of the milk. When milk is pasteurized, it kills of flavor rich enzymes and the cheese loses that flavor building foundation. You can purchase semi-hard, blue, and soft cheeses all that are Raw Milk Cheeses.