Great Pairing Ideas

Stichelton & Colston Basset Stilton from Neal’s Yard Dairy
We are one of but a few select shops in the US chosen to carry Stichelton in what is still it’s early development, having only been on the scene a few years. Despite it’s newcomer status, though, it is a cheese steeped in old traditions, made the way Stilton used to be made: with raw milk and named after the town where it’s predecessor was first born. Creamier and more complex than Stilton, the raw milk reflects the seasonal diet of the cows as you can see in the deepening amber paste of the wheels this time of year. Not to knock Stilton, however, as the wheels we have begun to receive of Colston Basset’s are some of the finest yet: rich, creamy, buttery, nutty, and sweet.

pair with: preserved walnuts & local pears

Vacherin Mont d’Or
A seasonal delight like no other. Made in the Jura region of Switzerland, inside it’s pine box the velvety washed rind of this cheese beckons forth, undulating tantalizingly. Wrapped in spruce bark, the silky supple paste awaits. Grab some crusty bread, crack the top, and dig in. Smooth, rich, & creamy with woodsy smokey notes, flavors that may remind you of being wrapped up in a warm blanket in front of a fire on a cold snowy day.

pair with: dried balaton cherries & askinosie dark milk chocolate

Tarentaise
Visually similar to the French cheese, Abondance, and named after the valley that inspired this cheese to be made here in the US, the folks at Spring Brook Farm use raw milk from their herd of pasture-fed Jersey cows. This cheese came to our attention several months ago, but it wasn’t until our trip to Austin for the American Cheese Society’s annual conference that we were able to connect with the cheesemakers and bring these wonderful wheels to you. Our very own Emiliano was a judge at the conference this year, and the first place winner in one of his categories just happened to be this Tarentaise. It is with pleasure and delight that we offer you the flavors of this wonderful cheese. It will romp playfully across your palate with distinct beginning, middle, and finishing flavors: sweet & creamy, peppery fruit, then rich and nutty.

pair with: arkansas black apples & marcona almonds

Rogue River Blue
Best in Show at ACS, Best Blue in the world, these and many more accolades are lauded upon one of our favorite cheeses from Rogue Creamery in Oregon. This seasonal cheese was just released last month, and demand is high. Definitely a “must enjoy” for the season, and one that will elevate any pre-, post-, or during meal presentation. Made from raw cows milk, aged in cellars built to mimic the environments of the caves in Roquefort, and wrapped in Clear Creek Pear Brandy macerated Syrah grape leaves, Rogue River blue’s flavors are big and complex: sweet cream, berries, smoke, forest, roasted nuts, caramel, and more. See what flavors you can find in this cornucopic delight!

pair with: date bread & pear mostarda

Prefere de nos Montagnes
Do you remember the days when you could still buy raw milk Reblochon in this country? With the laws imposed a few years ago requiring 60 days of age upon any raw milk cheese to be sold in this country, we lost several of our old good friends. As the flavor is beyond it’s peak at that point, availability dried up and disappeared. Well, harken back to ye olde days and rejoice! Prefere de nos Montagnes is perhaps best described simply as a thing of beauty. For our cheesemonger, Emi, the flavors bring back memories of hiding in the pantry as a child, stealing sips of evaporated milk. That rich, condensed, sweet, creamy goodness will embrace you in it’s warmth and delight your senses.

pair with: fig syrup & black sphinx dates

Roth Kase Grand Cru Surchoix
A fraction the size of it’s Swiss forebears, but equal and even bigger when it comes to what counts: flavor! Only the best wheels of Gruyere are hand selected by the expert cheesemakers at Roth Kase in Wisconsin. These wheels are aged from nine months to a year in their cellars before release imparting incredibly deep, rich, nutty flavors with a sweet salty crunch.

pair with: roasted hazelnuts & apple/pear mostarda

Creminelli Wild Boar Salame
Christiano is offering this limited seasonal variety using Wild Boar from Texas blended with naturally raised Duroc hogs here in Utah. The blend of meats gives this salame a bigger meaty flavor from the boar while cutting out any gamey notes with that sweet Duroc meat. Only the sirloin cuts are used and mixed with pork belly fat for a finer feel on the palate and long lingering finish. Seasoned with wine-soaked cloves and juniper berries for a truly sensational seasonal taste treat.

La Quercia Prosciutto Rossa
The first and only single-breed dry cured ham in the US, Prosciutto Rossa is made from 100% heirloom Berkshire pork. Strikingly deep red color with a lean marbling and clean rich flavor. Responsibly hand-crafted with the integrity of fine ingredients and time-honored tradition by Herb Eckhouse at their prosciuttificio in Iowa. As his wife Kathy says, “I feel good about what we do, because we use pork from animals that have had a good life. I think prosciutto is a great thing for a well-raised pig to become.” We think so, too!