ALPINE STYLE

French Raclette (raw) (carry in fall/winter)

An Alpine style cheese made in France.  It is known as the world’s most famous melting cheese.  It can be melted over heat and layered over potatoes, vegetables or bread.  This cheese has a smooth creamy taste that is not too sharp or salty.

Food Pairing: melted over almost anything!

Wine/Beer Pairing:  Chenin Blanc, Pinot Noir, Syrah, Grenache, wheat beer, Blue Moon

Fontina Fontal 

A farmer's style cheese made in northern Italy.  This cheese has a sweet, nutty taste.  This is the perfect melting cheese.

Food Pairing: in sauces, pasta, pizza, risotto, grilled cheese, mac n’ cheese

Wine/Beer Pairing: Chardonnay, Rose, Pinot Blanc, Sancerre, English Porter

Le Cremeux 

An Alpine style cheese aged for 120 days and produced in Switzerland.  It has a unique, developed flavor as it is aged in caves.

Food Pairing: omelets, casseroles, gratins, dried apricots, fondue, sandwiches, pizza

Wine/Beer Pairing: Cabernet Franc, Burgundy (Red or White), Syrah, Grenach, Single Malt Scotch, amber ale, stout

Holey Cow

A cow's milk baby swiss produced in California by Central Coast Creamery.  This semi-soft cheese is made with whole milk giving it a smooth, creamy texture with a buttery finish.

Food Pairing: grilled cheese, sandwich, mac n' cheese 

Wine/Beer Pairing: Pinot Gris, Pinot Grigio, Brown Ale

Emmental (raw)

This semi-hard Alpine style cheese made in Switzerland from cow’s milk.  It has a slightly sweet and nutty flavor with a sharp finish.  During the aging process the cheese develops holes.  Food Pairing: goes great with sandwiches, fondue, melted over mushroom burgers

Wine/Beer Pairing: Chardonnay, Cabernet, dark lagers, pale Ales, pilsner

Cave Aged Gruyere (raw)

A cheese from raw cow’s milk aged underground in caves in Switzerland.  This is a smooth, firm, rustic cheese aged for about 6 months.

Food Pairing: fondue, melted over bread, soups, gratins, figs

Wine/Beer Pairing: Sauvignon Blanc, Pinot Grigio, Riesling, blonde Ale, wheat or amber

Comte (raw) (carry in fall/winter)

An Alpine style cow’s milk cheese from France.  This comte is aged for 6 months and has notes of fruit, hay and is slightly nutty.  Great melting cheese for fondue.

Food Pairing: fondue, mac n’ cheese, soufflé, omelets, grilled cheese

Wine/Beer Pairing: Champagne, Chardonnay, Sauvignon Blanc, Pinot Noir, light lagers, pilsners