Bourbon
Think: Young. Tart. Tangy. Lemony. Smooth. Moist. Creamy.
No rind. Find: Fresh goat cheese ("Chevre), Mozzarella

Think: Young. Tart. Tangy. Lemony. Smooth. Moist. Creamy.
No rind. Find: Fresh goat cheese ("Chevre), Mozzarella

Pale Ale, IPA, Amber, Red Ale
Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

This rustic wine is inky and dark, full-bodied with plenty of tannins. Fruity flavors of plums and berries are contrasted by spice and leather.
Pair with: Equally toothsome cheeses like Boerenkaas Gouda.
In 1939, Paolo Sartori immigrated from Italy and ended up in Plymouth, Wisconsin and, borrowing a recipe from his native country, sets out to create an American version of Parm. Decades and generations later, the Sartori family works with local family farms to supply milk for their Italian-inspired, Midwest-made creations.
Leave Comments