BLUES

Cambazola Black   

A triple cream brie style blue cheese made in Germany.  This cheese can be described as a cross between Camembert and Gorgonzola.  It is a soft-ripened cheese, the insides reveal pockets of blue veining and a unique exterior of grey mold.  It has a nutty flavor with undertones of sweetness.

Food Pairing: crusty bread, fruit especially pears, honey

Wine/Beer Pairing: Chardonnay, Cabernet Sauvignon, Burgundy, Bordeaux, wheat beers

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Delft Blue (seasonal)

This cow’s milk blue, gouda style cheese is produced in the Netherlands.  It is a mild blue with a buttery flavor and slight sweetness.  It make a great dessert cheese and melts excellent.

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Huntsman (seasonal)

A cow milk blue and double Gloucester cheese produced in England.  Two of England’s flagship cheeses layered for a perfect flavor combination.  Double Gloucester is a mild, creamy cheese; whereas Stilton is a strong crumbly blue cheese.

Food Pairing: melt on hamburgers or toast

Wine/Beer Pairing:  Ales, Pinot Noir, Rioja

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Moody Blue

A classic smoked blue cheese made from cow’s milk in Wisconsin.  This cheese is creamy with a hint of smoke flavor from being roasted over fruit wood which give it a finish of roasted nuts and coffee favor.  

Food Pairing: mushrooms, asparagus, red pepper, maple syrup, bacon, salami, honey and dark chocolate

Wine/Beer Pairing:  Merlot, Zinfandel, porter, stout

Grand Noir 

A cow’s milk blue cheese produced in Germany.  This is an extremely creamy cheese that melts in your mouth with sweet and nutty flavor.

Food Pairing: spread over crackers/bread, mushrooms, over steak/burgers, dried fruits and nuts, figs, pomegranate, honey

Wine/Beer Pairing: Riesling, malty/nutty beers, dopplebock beers

Stilton

A blue style cheese produced in England. Blue Stilton is aged for a minimum of nine weeks which creates a semi-soft creamy cheese that gets crumblier as it ages.  This cheese has a light, fresh flavor with a crumbly texture

Food Pairing: figs and honey, cheesecake, salads, pears, preserves, burgers

Wine/Beer Pairing: Pinot Grigio, Port, Shiraz, Moscato, Gewürztraminer, stout

Covadonga

A blue cheese made with cow and sheep milk produced in Spain.  Covadonga is a white crumbly, but very creamy with distinctive blue veins generously spread through the cheese.  This cheese ages for 3 to 4 months until it obtains a generous and pronounced flavor.

Food Pairing: burgers, mushrooms, salad, chicken

Wine/Beer Pairing: Cabernet Sauvignon, Syrah, Zinfandel, Pinot Noir, stout, porter, IPA

Bay Blue 

A cow’s milk blue cheese made in California.  This cheese has a mellow flavor with an earthy, sweet, salted-caramel finish.

Food Pairing: mushrooms, risottos, pastas, roasted hazelnuts, honey, figs, berries, pears, peaches

Wine/Beer Pairing: Pinot Noir, Syrah, Cabernet Sauvignon, Ports, stout

Shaft’s Goldmine (seasonal)

A pasteurized cow’s milk blue cheese made in Wisconsin.  A savory, full flavored bleu cheese, aged for a minimum of one year. Shaft's unique aging process produces a rich, creamy flavor.  This product has a big, bold flavor.

Food Pairing: steaks, mushrooms, honey, apples, grapes, pears, walnuts

Wine/Beer Pairing:  Cabernet Sauvignon, Merlot, dark beer

Roquefort (raw) 

A blue raw sheep milk cheese produced in France.  This cheese is rich, creamy and has a sharp, tangy, salty flavor.

Food Pairing: melted over steak/burgers, with rye bread, honey, walnuts, grapes, in salads

Wine Pairing:  Bordeaux, Cabernet Sauvignon, Merlot, Rosé, dark beer

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