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Complete List of Cheeses and Pairings
Asiago

Aged 30-40 days and up to one year. It has a sweet, nutty pronounced flavor.

 Cabernet Sauvignon or Chianti
Blue: Point Reyes

From Point Reyes Farmstead Cheese Company, this is a raw milk cheese that uses penicillium roqueforti to create blue veins. Aged five to six months to give the cheese a rich flavor. Great in dips, salads as well as for cooking.

 Chardonnay or Sauvignon Blanc
Blue: Rosenborg

A strong blue cheese with a sharp piquant taste. Goes well in dips, salads and sauces. Wrap in a puff pastry and serve. Excellent on salads and serve with bread.

 Brandy or Whiskey
Blue: Rosenborg with fruit

A luscious, melt in your mouth cheese is robust in flavor, making a bold fruity yet smooth finish. Serve with bread or almonds.

 Ale, Gewurztraminer or Lager
Blue: Salmon Valley Blue

A light creamy blue flavor that isn’t too strong. Perfect for crumbling in salads with cranberries and walnuts.

 Riesling
Blue: Shropshire

Made from pasteurized cow’s milk. It is a soft cheese with a sharp, strong flavor that takes between six to eight weeks to mature. Orange in color with blue veining, it enjoys a slightly tangy aroma. Serve as an appetizer with crusty French bread.

 Cotes du Rhone or Zinfandel
Blue: Stilton

Blue vein, pasteurized cow’s milk. Smooth and mellow mild richness of cheddar and tangy blue that isn’t overly pungent. Serve in sauces, dressings or with fruit as a dessert cheese. Goes well with fruits.

 Cabernet or Port
Blue: Stilton w/Lemon

A young cheese with a very mild fresh flavor, suitable for vegetarians. Makes a great dessert cheese that is perfect served with nuts.

 Beaujolais or Viognier
Boursin

A triple cream cheese that is creamy with a slightly nutty taste. Available in garlic & herb, shallot & chive, and a reduced fat version. Serve on baguettes or use instead of sour cream on a baked potato. Serve on smoked fish as an appetizer.

 Gewurztraminer, Pinot Gris or Riesling (dry)
Brie De Meaux

A creamy ripened cheese that has a pungent flavor. It has a little tangy bite to it. Serve with fruit or a plain cracker.

 Chardonnay, Pilsner or Sauvignon Blanc
Brie: Chatelain

This soft brie has a potent succulent flavor. It is a very ripe rich and creamy cheese. Serve with a crusty bread, apricots or pears. Serve with a light red.

 Champagne
Brie: Willamette Baby Brie

A full creamy flavor offers a clean, sweet refreshing taste which tends to shape further with age. Firm and flaky, but not dry. It has a fragrant, sweet smell. Serve with fresh fruits such as pears, grapes and apples.

 Pinot or Shiraz
Cambazola

A rich and creamy Camembert cheese with a bloomy white rind. Beneath its crust are streaks of tangy blue. It is the marriage of Camembert and Gorgonzola giving us Cambozola. The perfect addition to the after-dinner cheese course serve with fruit and nuts.

 Champagne, Chardonnay or Sauvignon Blanc
Camembert

Born centuries ago in Normandy, one of France’s most fertile regions, authentic Camembert is still exclusively produced there. This cow’s milk cheese is supple, rich and creamy with hints of apple and a slightly more robust flavor than brie. Serve at room temperature with French bread and apples.

 Chardonnay or Shiraz
Camembert: Champignon

A soft ripened cheese in a tin from Champignon. Great for picnics, desert or snacks. An earthy flavored cheese that’s great with bread.

 Cotes du Rhone, Pinot Grigio or Shiraz
Camembert: Yellow Buck

A woodsy earthy flavor with tangy undertones of a soft creamy to buttery cheese. Serve with apples, pears or crusty bread. Try as a dessert cheese.

 Chardonnay or Riesling
Chabier Tomme

This is a 50/50 goat and cow’s milk. It has a nutty and creamy texture that melts in your mouth. It has a persistent flavor that is mild with a smooth texture.

 Pinot Grigio, Pinot Noir or Sauvignon Blanc
Cheddar: Black Mountain

A combination of garlic, herbs and wine blended with Welsch cheddar makes this a potent, assertive cheese. Try melted on baked potatoes, stuffed in chicken or on its own with crusty bread.

 Ale
Cheddar: Cranberry Chipotle

A unique white cheddar combined with cranberries and chipotle peppers for some added depth. The result taste like spicy barbecue sauce with a warm finish of a mild cheddar flavor. A very good cheese on grilled paninis.

 Rose
Cheddar: Farmhouse

A true English cheddar cheese that has a rich, spicy finish. A splendid cheese that has a great flavor. Serve with almonds, olives or fruit.

 Bordeaux, Merlot, Port or Stout
Cheddar: Parkham Farmhouse

Parkham Farms is situated close to the sea on the North Devon Coast. The cheese is made by hand using a traditional recipe. It has a distinctive flavor and texture, smooth and creamy with a lingering savory finish.

Serve with almonds, olives and fruit.

 Gewurztraminer, Merlot or Viognier
Cheddar: Porter

A full-flavored cheddar, that is ever so slightly pungent with a firm texture. It has a hint of caramel, chocolate and coffee. This cheese is flavored with Irish Porter and marbled for a stunning effect. Serve with sausage or in potato salad.

 Cabernet or Guinness
Cheddar: Smoked, Amish

A firm, smooth-textured mild and sweet when fresh and tangy when aged. It has a mild smoked flavor that really taste great on a burger.

 Ale or Pinot Noir
Chevre

A sweet, yet tangy cheese that is used to dollop over fruit, or can be sweetened to frost of fill a cake. Serve with French bread, pears or apples. Garnish over salmon or herbs and lemon to use instead of sour cream.

 Pinot Grigio or Sauvignon Blanc
Chevre: Herb & Garlic

Delicious on sourdough bread as well as a dip for fresh veggies. A delightful substitute for ricotta cheese in lasagna. This cheese holds its form well when baked due to its low fat content and doesn’t run when heated.

 Chardonnay, Riesling or Sauvignon Blanc