Gruyere Alpage Moleson
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The tradition of raw cow’s milk Gruyere dates back to the 13th century. Since then, the Alpine region views the creation of this cheese as an art form, passed down through the generations. Gruyere Moleson is handmade from a single family cheese dairy, and this artistry and care can be tasted in each pliable, dense slice. Traditional Gruyere is aged between six months to three years. Gruyere Moleson is aged for eighteen months, which gives it a wonderfully balanced caramel flavor that is perfect for a classic fondue or melted atop a Croque Madame. Marked by time, browned with age, and pitted with tiny holes, a notable feature of this expertly aged cheese is the rind. Best enjoyed with a light, bright red and a few slices of speck or smoky saucisson.
Just the Facts
ChiantiChianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.
MerlotA smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.
Pale Ales & IPAsHoppy 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.