CO-OP WEST MAIN
908 W. Main, Bozeman, Montana, 406-587-4039
Mon–Sat 7:30am–9pm, Sun 8am–9pm
Flying C: Mon-Sat 7:30am–7pm, Sun 8am–7pm
Deli: 8am-8pm daily (hot bar open until 7:30 pm)
44 E. Main, Bozeman, Montana, 406-922-2667
Mon–Fri 8am–8pm, Sat 8:30am-8pm, Sun 9am–7pm
Complete List of Cheeses and Pairings
Smooth, textured and perfect for shredding, this mild goat cheese is easy-to-melt.
A mildly salty feta with a distinct taste of Mediterranean tradition. Serve as an appetizer, put on pasta, in salads or on Middle Eastern pizzas.
|Apetina Feta in Oil||
New Item: A creamy, smooth and slightly salty feta. Serve on an appetizer plate or with any Greek dish. Pair with a pinot grigio. $5.69/each (5.25 oz).
An herb brine is applied while the raw milk cheese cures. It has a strong smell of nutty or fruit flavor. Serve with apples, pears and is an excellent fondue cheese. A very good cheese for grilling and melting cheese for sandwiches.
|Beaujolais, Burgundy or Pinot Grigio|
|Apple Smoked Mozzarella||
A fantastic mozzarella with a hint of smoked flavor. It is ideal for burgers or tossed into a pasta salad.
|Apple Smoked-Smoked Gouda||
A creamy and buttery cheese, it makes for a nice choice on a cheese board. Pair with a riesling or pinot grigio.
|Pinot Grigio or Riesling|
A mild salami that is sweet yet has a hint of garlic. Compliments any cheese tray.
|Ale or Merlot|
Hailing from Italy, asiago has a sweet, nutty flavor. Its texture varies depending on its aging, from smooth when it is fresh to crumbly when it is aged. It is an excellent addition to pasta dishes and pairs well with Cabernet Sauvignon.
|Cabernet Sauvignon or Chianti|
A melting cheese that is great in pasta, pizza or on meat. Serve with pears, crusty bread.
|Belgioioso Creamy Gorgonzola||
Aged 90 days, this soft blue-green veined cheese has a full-earthy flavor and creamy texture. Serve with pears or walnuts. Use in spreads, sauces or mix it with salad dressing.
|Champagne or Moscato|
This is a pasteurized cow, sheep, or goat milk cheese with added cultures. The final product is spotted or veined throughout, carries a distinct smell and robust flavor. It is full-flavored and rich with a firm yet crumbly texture. Pair with sherry, port and most robust reds.
|Cabernet Franc, Cabernet Sauvignon or Port|
|Blue: Maytag Blue||
Nestled in among the rolling hills of central Iowa is the Maytag appliance factory. Down the road and around the corner is the Maytag Dairy which collects milk from a local dairy cooperative, rather than raising its own cows. This cheese has a wonderful tangy flavor, moist yet crumbly in texture, and has a lemony finish. Delicious in sauces!
|Ale or Merlot|
|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|
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 served with bread.
|Brandy or Whiskey|
|Blue: Salmon Valley Blue||
A light creamy blue flavor that isn’t too strong. Perfect for crumbling in salads with cranberries and walnuts.
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 has a slightly tangy aroma. Serve as an appetizer with crusty French bread.
|Cotes du Rhone or Zinfandel|
This is a pasteurized cow’s milk blue cheese from England. It is full-flavored and rich with a firm yet crumbly texture. Pair with sherry, port and most robust reds.
|Cabernet Sauvignon 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.
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|
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.
Pieces of portabello mushrooms are blended into this brie before it’s placed in molds. When it sets, the rich, sweet and earthy brie is swapped in a pastry and baked. Place in the oven and heat thoroughly.
|Brie: Rouge et Noir Brie||
A triple cream made from 100% Jersey milk. A delicate buttery taste at first with a robust aftertaste. Goes well with apples, pears and grapes.
|Champagne, Pinot Noir or Sauvignon Blanc|
|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 Noir or Shiraz|
This manchego is made with part skim cow’s milk. It is rich in flavor and creamy to the palate. It shreds, melts and strings. Excellent for omelettes, pasta dishes or authentic Mexican dishes.
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