908 W. Main, Bozeman, Montana
HOURS
Co-op Hours:
Mon–Sat 7am–10pm, Sun 8am–10pm
Flying C Hours:
Mon-Thurs 7am–7pm, Fri 7am–8pm
Sat 7am–7pm, Sun 8am–7pm
Complete List of Cheeses and Pairings
| Gjetoste |
This Norwegian cheese is made from a mixture of cow and goat’s milk. It has an unusual, sweet flavor. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. |
Coffee, Sparkling water or Tea |
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| Goat Cheese: Bucheron |
A partially dry goat’s milk cheese that is creamier towards the center but progressively more dry as you get out to the rind. Combined for an interesting taste of both creamy and firm, tangy and mellow. |
Bordeaux or Pouilly Fuisee |
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| Goat Cheese: Garlic & Herb |
From Amaltheia Organic Goat Dairy in Belgrade. This cheese is of very high quality that will stand up to most French goat cheeses. This cheese doesn’t have that ‘goaty taste’ that many people dislike. |
Cabernet Sauvignon |
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| Goat Cheese: Spiced Pepper |
From Amaltheia Organic Goat Dairy in Belgrade. This cheese is of very high quality that will stand up to most French goat cheeses and has a mild spiced pepper flavor. |
Cabernet Sauvignon |
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| Goat Cheese: Sundried Tomato |
From Amaltheia Organic Goat Dairy. This cheese is of very high quality that will stand up to most French goat cheeses and does not have the ‘goaty taste’ that many people dislike. |
Cabernet Sauvignon |
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| Goat Crumbles: Monchevre |
From Monchevre, this cheese has a fresh tangy clean crisp flavor. The onion and basil flavors go great on salads or gourmet pizza. |
Chianti, Pinot or Sauvignon Blanc |
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| Goat: Chevre Gouda |
Aged at least six weeks, with a rich nutty flavor and smooth creamy texture. This cheese has a unique semi-hard texture making it more versatile. A goat cheese that marries well with onions, eggplant, peppers, zucchini and other vegetables. Pleasantly sour and mild in flavor. |
Champagne, Gewurztraminer or Sauvignon Blanc |
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| Goat: Chevre Herb Crottin |
Smooth creamy spreadable, kosher goat cheese. Infused with special Herbs de Provence.It has a natural rind which ranges from pale ivory to a darker gray color which changes in stages of its aging. It’s very popular grilled, making the base of a chevre salad. |
Sauvignon Blanc |
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| Goat: Winey Goat |
This semi-soft goat cheese has its rind washed and rubbed with local wines during its curing. This cheese has a rich finely textured goat flavor with a aromatic nose of wine. It has a smooth, sweet flavor. Serve with prosciutto, almonds or salty cashews. |
Sangiovese, Sauvignon Blanc or Shiraz |
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| Gorgonzola Cheese Torta |
A strong flavored tort with a bold Gorgonzola flavor. Spread on crackers, bagels or crusty bread. Great with sliced pears and apples. Heat with milk for an easy fondue. |
Merlot |
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| Gorgonzola: Creamy |
Aged 90 days, this soft, yet firm textured cheese can be cut into small pieces. Full earthy flavor melts wonderfully into sauces, to top pasta or vegetables. Serve with pears or walnuts. Great as a appetizer or dessert. |
Champagne, Chardonnay or Moscato |
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| Gorgonzola: Crumbly |
Both firm and crumbly, this ivory colored cheese has a stronger flavor than the creamy Gorgonzola. Crumble in salads, dips or serve as a dessert cheese. Great with pears, apples and walnuts. Excellent served on steak. |
Cabernet or Zinfandel |
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| Gouda: Aged |
Amsterdam Reserve, an 18 month aged gouda that has a little sweetness to the flavor. Serve on baked squash or salad. Goes well with hazelnuts, pecans, pears and apples. |
Cabernet, Porter or Zinfandel |
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| Gouda: Cablanca Goat |
Perfectly aged with a mild, tangy flavor. Has a firm and smooth texture that is often used for grating and melting. Serve with fresh fruit. |
Cotes du Rhone |
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| Gouda: Red |
A traditional creamy, hard cheese. The flavor is sweet and fruity. It is both a table cheese and dessert cheese. Excellent with apples, grapes and olives. Serve on a sandwich or with pears and apples. |
Pinot or Shiraz |
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| Gouda: Red Hot Dutch |
A wonderful Gouda made with chili peppers that give it a zesty taste. Serve in pasta, soups or even in a baked potato. |
Pinot or Zinfandel |
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| Gouda: Smoked |
Wonderful melting cheese in which liquid smoke is used to bring out the rich flavor. Serve with nuts, pears and apples. Try melted on an apple pie. |
Amber or Porter |
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| Grana Padano |
This cheese comes from Italy’s Po Valley and is often called the “King of All Cheeses.” There are many reasons for this title, namely its savory flavor, its huge size (80 lb. wheel) and its history dating back to the 11th Century. Made from raw cow’s milk and aged for 22 months. |
Chianti |
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| Gruyere: Cave Aged |
A raw cow’s milk. The aging process takes place in caves where natural bacteria and air add complexity to the flavor. It is full-flavored, smooth and nutty with a slightly sweet flavor. |
Chardonnay or Sauvignon Blanc |
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| Halloumi |
A sheep and goat mild cheese that is soft and springy. It’s a mild yet tangy cheese that grills. Serve marinated or eat plain on the grill or fried. Goes well with fruits and vegetables. |
Cabernet, Pinot Grigio or Shiraz |
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| Havarti: Creamy |
Havarti has an ivory interior patterned with a myriad of tiny holes and is mild, creamy and mellow. It comes in a variety of flavors. Excellent as an hors d’oeuvre and great on sandwiches. |
Merlot or Sauvignon Blanc |
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| Huntsman |
A combination of two English cheeses: Stilton and Double Gloucester. A single layer of creamy, tangy Stilton cheese between two layers of a rich flavored double Gloucester cheese. The flavor is mild and pungent in the same bite. Serve as a dessert course. |
Cabernet Sauvignon, Merlot or Port |
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| Idiazabal |
A naturally smoked cheese with a hard but edible orange-brown rind. It has a perfume-like bouquet and a rich, buttery flavor. Goes well chunked and rolled with ham and salami or grated into salads. Serve with almonds or olives. |
Rioja or Spanish Red |
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| Jarlsburg |
Made from pasteurized cow’s milk, Jarlsburg is famous for its wide-eye holes and sugary sweet flavor. It is made into 20-pound wheels and defines the baby Swiss category of cheeses. Try sliced thinly and placed on buttered dark whole wheat bread garnished with parsley. |
Gewurztraminer |
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| Jarlsburg Light |
Jarlsburg Lite is a rindless 40% less fat and 50% less calories. It has the same characteristic large, round holes as the regular. The taste is rich, slightly sweet and nutty. Perfect diced and put into salads. |
Gewurztraminer or Pinot Grigio |
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