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Maple Leaf Red Wax Gouda

$12.99/Lb


An old favorite from a well-established company, Maple Leaf Cheese Co-op takes pride in using quality milk from a cooperative of second and third-generation Wisconsin dairy families.  Made with RBST-free pasteurized cow’s milk, this creamy young Gouda has a refreshing tang from the additional ripening of the milk and the partial washing of the curd. A light buttery, nutty flavor slices into smooth, creamy bites, which loves a light lager or buttery Chardonnay. This is simple, pasteurized cheese at its finest.


Just the Facts

Country
United States
Region
Wisconsin
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Vegetarian
Age
1-2 months

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 Tickler cheddar, or a mild washed rind.



    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 to contrast the sugar and bring out the funk.



    American Cider: often, but not always on the sweeter side.

    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Lagers and Kolsch

    Lager, Dunkel, Schwarz, Pilsner, Kolsch Ale

    Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.

    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.



  • Merlot

    A 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.

    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.