Step right up to our virtual cheese counter and let our mongers be your guide. We’ll help you find the cheese of your dreams….from the comfort of your armchair.
Cave Aged Gabietou
After a too-long hiatus Gabietou is back! The mongers are hard core geeking out about it. Try a taste and you'll see why!
Porter, Stout, Imperial Stout
Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
Pair with: A mild, creamy blue like Cambozola Black.
This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.
Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne
New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
Pair with: Slightly stronger cheese like sweet Prairie Breeze cheddar, or a mild washed rind like Keeley’s Across the Pond.
Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.
Utah’s Beehive Cheese Company keeps it all in the family- founded in 2005 by brothers-in-law Tim Welsh and Pat Ford, even the coffee for their acclaimed Barely Buzzed Cheddar comes from Tim’s brother, a coffee roaster. Using local ingredients and the milk of Jersey cows from a neighboring dairy, this family business creates buttery, aged wheels in their Uinta, Utah, facility, located within walking distance from both Tim and Pat’s homes.
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