Youtube channel link: http://www.youtube.com/user/TheVillagourmet?feature=guide

Gouda video:http://www.youtube.com/watch?v=xKS67WwOaho&feature=plcp

Ossau video: http://www.youtube.com/watch?v=iOVLEPjje_A&feature=plcp

Starting on the lighter end of the spectrum, many pale ales and lagers are extremely agreeable with almost any cheese. This might seem to confuse the matching process but in fact it is actually easier- pick your favorite mild cheese and these light beers will support it fully. Many light beers have more effervescence than the darker brews, which will also naturally lend them towards soft, creamy cheeses like Brie and Taleggio. Summer seasonal beers are more flavorful than the other light beers, and as such you’ll need to identify the predominant flavor in your beer choice to properly pair it with cheeses. Citrus flavors call for tangy goat’s milk cheeses, berry flavors crave ooey-gooey bries, and nutty flavors match aged sheep’s milks. Try some Bucheron with Leinenkugel’s Summer Shandy, a delicious beer brewed with lemonade, for an amazing light summer combination, or have some of our triple-creme Delice de Bourgogne with Leifman’s Cuvee Brut, an incredible fizzy brew made with cherries.

Once we reach beers with more color, the flavors are more predisposed to one type of cheese or another. Ambers, reds, abbey style ales, and Belgian or Tripel style beers all tend to have bolder fruit and toasted nut flavors. The Belgian, Tripel, and abbey style ales like Kwak and Tripel Karmeliet love milder creamy cheeses, particularly of the sheep’s milk variety. Ossau Iraty and other mild sheep’s milk cheeses like Marisa or young Pecorinos will create flavorful harmony with these beer types. Some of the smoother beers in the category also go fantastic with cheddar- try Killian’s Irish Red with some Vintage Kerrygold Irish Cheddar or even Coastal Cheddar from England’s southern coast. Fruitier beers like Sebago’s Runabout Red or Peak Organic’s King Crimson are fantastic with smooth Cheddars, aged goat’s milk cheeses (like Garrotxa), zestier sheep’s milk cheeses (like Manchego), and aged Goudas also.

For bleu cheeses of all kinds, you’ll want a sweet beer to stand up to the prevalent pungent and aromatic flavors. Lindeman’s Brewery in Belgium is a family owned brewery that crafts some of the most interesting and fantastically fruity beers I have ever been lucky enough to try. They have several different flavors including raspberry (framboise), sour cherry (Kriek), peach (Pecheresse), black currant (Cassis, and also my favorite), and apple (Pomme). Try any of these beers with your favorite bleu, perhaps with a nice crusty baguette and a bit of honey to drizzle. Hard ciders and other novel brews will go very well with bleu cheeses too; try Crispin, one of my favorite hard ciders with phenomenal balance of flavor, with some zesty Cashel Irish blue or Gorgonzola Dolce for a truly decadent beer and cheese combination.

Finally we hit the really big flavors of the stout and the porter. These different types of beer can have an amazing range of taste, from chocolate and mocha to coffee and milk, smokey and mesquite to tawny and rich. Coffee, chocolate, and mocha flavors need a significantly creamy cheese to pair, otherwise you probably won’t be able to taste the cheese over the bold flavor in these brews. Delice, Fromager d’Affinois, St. Andre, and Bries of almost all varieties match incredibly well with these beers. A personal favorite match of mine is Peak Organic Oak Barrel Aged Mocha Stout with our Delice Brie- the rich creamy taste meets the dry mocha flavor to create a tongue revelation of mocha coffee and sweet cream. Beers with smokey flavors obviously match well with smoked cheeses- Bel Haven’s Scottish Stout has a lingering mesquite finish to its flavor that is perfectly matched with Idiazabal, one of Spain’s popular smoked sheep’s milk cheeses. Smoked cheeses like goudas and Mozzarella (Scamorza) also meet the jerky-like smokehouse flavor head on.

These are some general ideas on what types of beers play well with cheeses. The problem is that there is  almost an endless variety of delicious craft beers to try and to pair with cheese, so you’ll need to do some fun personal research as well. At the end of the day, the only palette that matters is your own, so feel free to experiment and find the perfect matches for you.

As always you can reach us here by phone, email, or Facebook, and contact us at any time if you have any questions or queries. Remember, the only way to know a cheese is to eat it!

As you might expect, pork has been singing harmony to cheese for centuries. The most famous matches are almost always included in charcuterie, as cured pork is not just a favorite snack around the world, it’s a tradition for many. The Italians are obviously some of the most famous  for their salamis and prosciuttos, sopressatas and pepperonis. These meats almost always have a cheese to match, and there’s usually a regional choice that fits perfectly. Salamis and other cured meats combine well with most Italian cheeses like Pecorinos and Provolones, even the firmer stuff like Parmigiano or the super-spongy Taleggio. Many of the younger cheeses are better for fresh pork; one of my personal favorites is to melt Asiago over grilled pork chops, especially with some thinly sliced and lightly browned apples. Don’t be afraid of mixing the cured pork with fresher cheeses; I like to wrap flat pieces of mozzarella in thinly sliced prosciuttio to create a spiral of deliciousness, which I then dip into seasoned balsamic vinegar and oil. Wonderful stuff!

The Spanish also know their way around cheese and pork. They have created the indefatigable Serrano ham, a cured pork similar to Prosciutto, that is slightly saltier but somehow smoother in flavor. Even rarer still is the incredible Jamon Iberico, made from acorn-fed free range Black-footed pigs. This is the holy grail of cured meat, and as such it is quite pricey, however if you ever get the chance to try it do not miss out- the flavor is salty yet somehow sweet, with incredible buttery layers of cured fat ribboning its outrageous cardinal red flesh. Almost any Spanish cheese can meet the above mentioned porky goodness head on, from Manchego to Garrotxa, Cabrales to Mahon, it’s all great.

If you’re grilling pork chops or ham steaks, a cheese to go with can be easily found. Grilled chops love to have cheeses melted on them, and the fresher the better. If you’re involving some sweetness in a grill sauce or marinade, feel free to pick a cheese with bold flavor to stand up to the zesty marinade. A good example would be our Sweet Bourbon sauce: if applied to pork chops you’ll want something stronger in your cheese, like the fantastic Manchego or the even stronger still Queso Valdeon, a fantastic Spanish blue cheese with incredible earthy flavors. Toss on some really well fried onions and you are in for a treat. If you’re thinking cajun seasonings, pick something milder to enhance the spicy flavors, like Ossau Iraty (our best selling Basque sheep’s milk), Marisa (an American sheep’s milk treasure), or even a creamy Jack cheese.

Typically bacon is not eaten by itself, and therefore matching cheese can be very dependant on the bacon’s application. Bacon on burgers is essentially the dealer’s choice- whichever cheese you prefer can be the best for said combination; it totally depends on your individual taste. Cheddars and mild sheep’s milk cheeses are a terrific foil for bacon on almost any kind of sandwich, and really anything that melts can be a good choice. Goat cheeses can be an acceptable alternative, but I recommend against anything too strongly flavored, because the strong taste will diminish the yum factor of the pork (bacon). Cream sauces like Carbonaras call for a healthy amount of bacon, and even in Alfredos you’ll notice the traditional recipes call for Pecorino or Parmigiano, the famous aged duo from Italy. This is a fairly good rule of thumb, as sheep’s milk cheeses are some of the best to pair with pork.

Pork loins can be stuffed with cheeses and other goodies to create some terrific and simple meals. One of my most memorable dinner parties from college in New York featured a pork loin stuffed with spinach, Provolone, Mozzarella, garlic, thyme, and rosemary, which we tied and coated in an onion-rosemary confit. Needless to say there were no leftovers.

The list doesn’t end there, and remember to be creative! Chances are if it sounds good, it’s going to be even better. Have a favorite salsa? Slather it on top of a thin grilled pork cutlet and finish it with a little melted Idiazabal, a smoked sheep’s milk cheese from Spain. Got the pork and cheese but no seasonings or marinade? Reach into the liquor cabinet and grab that old bottle of whiskey or bourbon, coat the bottom of a frying pan with butter and throw a shot of the spirit into the pan with some thinly sliced onions and a touch of sugar. You’ll have made your own bourbon glaze with caramelized onions to boot; just load up the pork and crumble on your favorite blue cheese.

If you have any questions or comments, give us a shout here at the Gourmet, phone, email, or Facebook; we’re here for you!

And as always, the only way to know a cheese is to eat it!

Cow’s milk cheeses are so vast in number that it’s hard to generalize them, but there are a few easy ways to make sure you pick the right kinds of fruit. Soft cheeses like bries, Taleggio, or Langres are often times the easiest of the cheeses to pair. Any kind of forest fruit like apples, pears, peaches, and berries of all varieties are a surefire choice to place alongside. This is also true for the simplest of cheeses like Ricotta and Mascarpone, both are smooth and silky like yogurt and both will absolutely devour fresh fruit. The firmer cow’s milk cheeses often times pair better with sweeter fruit, such as figs and dates, like Provolone, Gruyere, and even Goudas and Mimolette. The sharper and stronger flavors of the cheeses need a “louder” taste to showcase the cheese without overpowering or taking away from its flavor.

Goat’s milk cheeses can be very flexible, and I typically prefer goat cheese when involving citrus flavors. Lemon, lime, orange, grapefruit; the zesty zing of these fruits is perfectly balanced with the tang of fresh goat cheese- Bucheron, for example, makes incredible lime cheese tarts and is perfect for a salad with a citrus vinaigrette. The aged goat cheeses tend to be milder, and these match more with woodland fruits like apples and pears. Quince, figs, dates, raisins, and any kind of dried fruit takes an aged goat cheese from heavenly to true nirvana.

Sheep’s milk cheese tends to be on the mild side, and therefore plays very well with almost any fruit and berry. These cheeses sometimes are rulebreakers; Ossau Iraty is an aged sheep’s milk that is fantastic with thinly sliced pears and dried apricots, but is mild enough to dazzle with blackberries, huckleberries, and even the subtle nuance of elderberries. Magic Hat Brewery has a summer Elderberry Weiss beer that works wonders with a thick piece of Ossau. More aged sheep’s milk cheeses like Manchego, Idiazabal, and Marisa will prefer the dried stuff- revisit the apricots, figs, dates, et al. Membrillo (Spanish quince paste) is a phenomenal treat with any of the elder sheep’s milks, and I also love the tart pucker of dried cranberries with ewe’s milk cheese.

Blue cheeses are some of the best to join with fruit, and the sweeter the better. If you’ve got a serious piece of Roquefort, you’re going to want some seriously sweet fruit to go with- candied berries, dried fruit like figs and apricots, any spoonful of sugar to help the medicine go down. This is one of the best ways to get a cheese neophyte into the deep water of blue cheese territory; try a smear of Cashel Irish Blue on a light crostini with a dab of honey and dried fig- they’ll never know what hit them.

You can always reach us here at the store via phone, email, and Facebook, but preferably no morse code or shortwave radio. Remember, the only way to know a cheese is to eat it!

And thanks for reading!

Goat’s milk has the least fat content of the three types, and therefore the cheeses will follow suit. These fantastic fromages are often the tangiest cheeses you can every try, featuring very aromatic flavors and creamy undertones. The most important thing to know about goat’s milk is that the cheeses will often have a strong flavor and smell, and for cheese neophytes they can be a bit too gamey, a little too barnyard-y. Once the taste is acquired, however, goat’s milk cheeses are a symphony of flavor sung at high volume, and fresh goat cheese’s can be eaten very regularly without fear of an expanding waistline.

Cow’s milk is usually the middle path, often falling in between goat’s milk and sheep’s milk cheeses in terms of fat content. The range of cheeses this milk can make is fairly astounding, and the fat contents also fall into many categories, some even more so than sheep’s milk, some even less than goat’s milk. A good rule of thumb is that the firmer the cheese, the higher the fat content, which I’ll explain in greater detail a bit later in the post. If you want to stick with the cow’s milk cheeses with the least fat, pick something very moist and fresh, as the fat will be less so, rather than an aged cheddar or gouda.

The last milk we’re talking about today is my personal favorite- sheep’s milk, sometimes called ewe’s milk. The oldest known cheese recipes call for sheep’s milk, and therefore many believe the first animal to be milked was indeed the sheep. Sheep produce the fattiest milk, and even the fresher sheep’s milk cheeses will have far more fat than comparable goat’s milk or cow’s milk ones. This is probably why I love these cheeses so much; they tend to have the richest, creamiest, sinfully decadent taste that really soaks your palette in flavor. Sheep’s milk cheeses coat your mouth also- a wonderful sensation in which every nuance of flavor is utterly inescapable.

One thing that needs to be said concerns the way fat is measured in cheese. The industry standard for measuring fat content refers to IDM, which is an acronym for in dry matter. Basically, this means that the fresher the cheese (and the higher its moisture content) the lighter the fat. For all you brie lovers out there, this is fantastic news, because those bries you always thought were too decadent to eat frequently are actually one of the healthiest cheeses you can eat. This also means that the opposite end of the spectrum, the aged cheeses, tend to be much fattier due to the reduced moisture content. The fat is very concentrated in the aged varieties, partly why their flavors are always so outrageous, and this also factors into the consistency of the cheese. Rock hard, bright annato orange aged Goudas are one of the fattiest cheeses around, whereas our delightful Fromager d’Affinois double creme brie is suprisingly gentle on your circulatory system.

To sum up. goat’s milk cheeses are the least fatty, cow’s milk are in the middle, and sheep’s milk are the real devastators. Fresh means less fat, aged means more, so the least fat you’ll get is in a fresh goat cheese, and the most fat is in an aged sheep’s milk cheese.

Next time you’re snacking on some brie, think about this post, and have another bite on me.

If you have any questions, comments, queries, or you want to know the difference between a white truffle and a black truffle, give us a shout here at the Villa, via the site, email, phone, or even on Facebook. And remember- the only way to know a cheese, is to eat it!

Our first name has already been mentioned- if you like Gouda, Beemster is the cheesemaker for you. They are one of the world’s oldest cheesemaking co-ops, having made their famous cheeses for almost 400 years. We have carried many of their brilliant creations since opening, but we’ve settled on the phenomenal Beemster X.O. The abbreviation literally stands for extra old, and just by looking at this cheese you can see how the aging has affected it. Under its waxy rind you’ll find a shocking pumpkin orange from the annato used in coloring the cheese, and you can easily find copious salt crystals riddling its interior. The flavor has probably the greatest turnaround to ever cross a palate; the nose is sharp and zesty, tempered by the tangy, salty crystals that melt in your mouth, and the cheese finishes smooth and sweet like candy.

A slightly less aged Gouda that still always impresses me is known as Primadonna. This is once again a Dutch masterpiece that while aged slightly less than the X.O. its has a more mellow sharpness on the start and a far creamier finish, thanks to the lighter amount of aging. This cheese has the subtle tang of salt, but the formations are far more cleverly hidden by the cheese’s straw like colored interior, whereas on the Beemster cheeses the color almost highlights their crystalline appearance. Expect a distinctly rich flavor, without quite the razor sharp edge found on the other Goudas.

Our next Gouda is another Dutch creation, called Ballerina. One of the few goat’s milk Goudas I’ve tried, this cheese has all the delicious sharp and salty flavors we love in Gouda, paired with the extra tang of the goat’s milk. The result is a remarkable cheese with one of the most fabulous flavors, a tangy sensation loaded with copious salt crystals (perhaps even more than the Beemster X.O.) Ballerina’s flavor grabs your tongue like a vice and twists it into a knot, almost forcing your mouth to never forget the flavor that lasts and lasts and lasts.

Another cheese that is very Gouda-like in its recipe and taste hails from France, and is known as Mimolette. This gem of a cheese is spherical in shape and also has the day-glow orange interior we recognize in the Beemster, but you won’t notice too many salt crystals in this cheese. Unlike Ballerina and Beemster, this cheese has a much softer consistency, almost like a Jack cheese, and has picked up interesting cheddary flavors and a truly unique aroma, something like a dew-covered grassy pasture. This harkens to the cheese’s roots, and the gently rolling, lush Norman countryside, one of the few places that makes this fantastic and extremely eatable cheese.

Aged Goudas are a bit too firm for melting purposes, but that’s where the cheese grater comes in handy. Grated Gouda can be added to almost anything, from mac ‘n cheese to fondue, and its sweeter flavors allow it to pair very well with cured meats and salamis. The aged Goudas also go perfect with your favorite forest  fruit, like apples or pears. Mimolette is the exception to the Gouda melting rule, even its most aged vielle version still can be melted with a fair amount of success. This means it’s probably the better choice for sandwiches and grilling purposes, and also for topping broiled veggies like asparagus or just about any casserole that finds its way into your oven.

For wine pairing, stick with light to medium bodied reds, preferable with a little bit of fruitiness, like a Pinot Noir, Chianti, or Gamay. For beer, the choices are almost endless, and I could probably write a separate post on how beer and Gouda make magic. To be concise, look for beers that showcase toffee or caramel flavors, like the Innis and Gunn casked aged beers (my personal favorite match).

Gouda can play a supporting role or it can be a solo act. It sings every flavorful note at high volume, and it’s a bit of a Primadonna, but we still love it. Take a chance on Gouda next time you buy cheese; you’ll even hear the words out of your own mouth: “Man, that’s some good(a) stuff.”

Any questions, queries, or comments? Reach us here on the site via email or find us on Facebook, and as always you can give us a ring here at the store. Remember, the only way to know a cheese, is to eat it!

While bleu cheeses have incredible taste and amazing consistency, they can all be summed up as strong. Bleus come in many shapes and sizes, using all different types of milks, and are made across the globe. Bleus are marked by their inherent economy- a little bit of bleu goes a long way. Funky, tangy, piquant, but always rich and creamy, these cheeses bring the most interesting character to world of fromage. Here at the Gourmet we carry several different bleus each with its own personality and each with a very unique flavor.

The first cheese that must be mentioned is the incomparable Stilton. Made from pasteurized cow’s milk (pasteurized due to an interesting loophole in Stilton’s original entry into the world of name-controlled cheese), this cheese has a fantastic sharp nose, a delicious, silky melt-in-your-mouth texture, and one of the most lingering, buttery finishes I have ever been lucky enough to taste. Stilton’s flavor goes on for days and its soft, crumbly texture will inspire you to use it on just about everything.

I love Stilton because of its versatility and just plain fun factor. Stilton is classy enough for an after dinner cheese plate with a sweet dessert wine like Port, but simple enough to simple scoop with a stalk of celery for a snack. Smear some on toast with your favorite jam, or melt some over your next burger with caramelized onions and a touch of barbecue sauce. I like Stilton for bleu cheese mac ‘n cheese, especially when you add some thinly sliced grilled steak over the top. Pair Stilton with full bodied reds or the above mentioned sweet dessert wines; for beers I like the lightly sweet and rich pub ale Boddington’s, a delicious beer brewed with honey, or its close relative Bel Haven, another English beer with sweet notes and full, buttery flavors. Fruity flavors are also recommended- try a hard cider next chance you get, particularly the Crispin brand or Hardcore, another personal favorite.

Our next entry is another famous bleu, Roquefort. This cheese is well regarded as one of the world’s greatest bleus, and it’s protected like the treasure it is. Roquefort is a French sheep’s milk bleu that is aged in the limestone caves of Cambalou, lending the cheese its amazing earthy undertone, literally putting the imprint of the caves on the cheese’s flavor. This cheese is outrageous; phenomenally sharp on the nose, melting on the tongue like butter, with some of the richest, creamiest flavors layering on top and finishing with a tangy, salty zing. This bad boy has quite a lot to say.

Roquefort is another cheese that belongs on the dessert tray, paired with sweet fruit and full bodied reds. Like the Stilton, it marries perfectly to dessert wines like Port or Sherry, but one of the best matches would be a Sauternes from Bordeaux. Figs, dates, dried apricots, honey, and truffle all accent the fabulous flavor of Roquefort. The best part is the melting factor- try it on your next grilled steak with similarly grilled mushrooms and onions, or melt it onto a panini with a smear of honey for a grilled bleu cheese treat. Honestly, you don’t really need to apply it; Roquefort is so good it can be all on its own.

Our last bleu today is a Spanish creation, Queso Valdeon. This cow’s milk bleu hides its delicious goodness under a layer of macerated leaves, either sycamore, chestnut, or grape in variety. This gives Valdeon a very special flavor that few other cheeses could hope to contain; a woodsy, rustic smell and tang, with a grassy finish not found in other bleus, and like all bleus layers of creamy flavor the whole way through. Valdeon also is not quite as salty as the Roquefort, and not so buttery as the Stilton, which actually lets it have a broader range of pairing and application.

Valdeon is one of the best bleus for the salty cured meats like Serrano ham or Prosciutto. My favorite way to eat Valdeon is to stuff a fresh fig with the bleu cheese, then wrap it in a thin slice of Prosciutto or Serrano. Don’t be afraid to melt this cheese too, it’s the best bleu for pork that we carry, so grilled cheeses and paninis are a must. Dried and sweet fruits are a match made in heaven for this cheese, and like the other bleus it loves honey of all kinds. As with Stilton and Roquefort, it pairs with sweet dessert wines like Sherry and Port, but I like to stick with the right region or country at least, so I would choose a glass of Madeira wine. Bold reds are also a pleasant choice, and if you’re going to go with beer, pick something fruity and a little sweet like a Lindeman’s. This fantastic Belgian brewery creates beers brewed fruit like the Cassis, made with black currant (my favorite), or the Peche, a beer brewed with peaches.

If you have any questions, need troubleshooting of any kind, or even if  you’re stuck in Brooklyn and need a nice place to eat, don’t hesitate to call us here at the Villa Gourmet, we’ve got you covered.

And remember, the only way to know a cheese, is to eat it!

Our first examples of cheesemaking brilliance come from Somerdale, an English company that distributes one of our crown Cheddar gems. This cheese is aptly named Cheddar with Caramelized Onion. It’s a soft and lightly tart cheddar that is loaded with sweet and tangy caramelized onions, a flavor combination that is sure to knock those socks right off. When eaten the cheese melts in your mouth like butter, with its luscious texture and rich creaminess countered by the sweet yet sour zing of the onions, drenching the whole palate in glorious flavor.

Another cheese from the same producer is known as Red Dragon, a similarly young cheddar made with whole grain mustard seed and ale. This is easily one of the most flavorful cheeses I have ever tasted; the smooth creamy cheddar is partnered with the serious kick of the mustard seed, giving it a phenomenal spicy flavor akin to horseradish, and the ale adds rich undertones and a lightly sweet finish. Both cheeses exemplify the flexibility of Cheddar, as well as a bit of cheesemaking ingenuity.

Because of the soft textures, both of these are melting champions. Both will make an incredible grilled cheese with ham or top any deli style sandwich with flavorful cheesey perfection. Have some of both ready when grilling season finally arrives, your burgers will thank you (your guests will too!). My uncle loves to steam his burgers, and he’ll steam melt some of the Caramelized Onion Cheddar to literally pour over the top when ready to eat. Add a little bacon and bourbon barbecue sauce with the onion Cheddar for a bacon cheeseburger extraordinaire. Melt some of both over the top of your grilled vegetables or shred over broccoli, asparagus, potatoes, or anything else you can put in the oven. Looking for an alternative to those boring bags of seasoned cheese in the supermarket for taco night? These cheddars will take care of business.

These two have quite complex flavors, so pairing a beverage might seem tricky. Luckily it’s not! You actually have even more options than with a regular Cheddar. For the onion Cheddar I recommend medium bodied reds like Pinot Noir, nothing too full or the cheese will be lost, or your favorite beer. Beer and Cheddar are great friends, and I personally prefer beers with darker color and more flavor, ranging from the classic Killian’s Irish Red all the way to the dark and buttery Guinness Stout. The same goes for the mustard Cheddar, although I shy away from Belgian and Tripel style beers; for these specific cheeses the beers tend to be a little too nutty for the other fromage flavors (i.e. the mustard or the onions).

There are still more Cheddar creations to explore, almost too many to count, but another popular cheese we carry is called Huntsman. While not truly a cheddar, Huntsman is composed of alternating layers of Double Gloucester (pronounced GLAHS-ter) and traditional Stilton Bleu. The Gloucester is essentially a super smooth and very mild Cheddar, while the Stilton is a famous bleu with a sharp nose and rich buttery flavor. This is a personal favorite of mine because its one of the “gateway drugs” of the cheese world; if you don’t like bleu cheese (yet) Huntsman will teach you about bleu’s subtle deliciousness without some of the overpowering flavors and smells found in many excellent bleu cheeses.

Huntsman, as a combination of two cheeses, is a bit of a rule-breaker. Normally I wouldn’t put many fruits near a Cheddar, but the Stilton longs for sweetness; fruit like figs or dried fruits like apricots, even honey would be perfect, and as such they actually play very nice with the Double Gloucester. The cheese is fantastic for crostini especially when smeared with the above mentioned honey, and it actually will melt fairly succesfully thanks to the soft texture of both cheeses. Beverage pairing can go either way; for beer, choose something either nutty or with a touch of sweet, perhaps a Belgian wheat like Hoegaarden or the fruity Peak Organic King Crimson Red Ale. Wines depend more on the application of the cheese: for an after dinner cheese tray go with a tawny port or fortified wine, if theres meat involved stick with a medium red like a smooth Shiraz or Chianti.

Call us if you have any questions, need any troubleshooting, or even if you’re out of ideas for dinner. Follow us on Facebook and stay tuned for video soon to be up on our Youtube channel!

Remember, the only way to know a cheese, is to eat it!