Visitor Monitoring
Close
We’ll keep you in the loop on new cheese & deals!
And we’ll never sell or share your info.
Cart(0)
888-692-4339

Prairie Breeze Cheddar

$18.49/LB
Made in Milton, Iowa, this award-winning cheddar produced by the Musser family uses pastured, hand-milked cow's milk from local Amish farms, all within 15-miles of the creamery. The cheese is a unique hybrid-style - an Alpine cheddar - that combines sweetness and nuttiness in equal parts. It's balanced, medium sharp and you'll find some subtle grassy tones as well.

Just the facts

Country USA
Region Iowa
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Microbial
Age 12-24 Months
Cheese Type Cheddar
Wheel Weight 5 pounds
Pairing Recommendations

Pour a glass of...

  • Chardonnay

    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.

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.

     

    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Hoppy Beers

    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.

  • Cabernet Sauvignon

    Full-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.

    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Appenzeller and some sweeter blues like Bleu d’Auvergne would make a good match.

    New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.

     

Reviews
Prairie Breeze Cheddar zoom