January Wine Club Cheese Pairing

Intergallactic
Perrystead Farm
Pennsylvania
 
 Intergalactic isn’t from a rural hillside farm in the traditional sense — it’s the signature cheese of Perrystead Dairy, a small-batch, artisanal creamery located in an urban setting in Philadelphia, Pennsylvania. Intergalactic is a soft, lactic-style cheese with a playful and adventurous character, balancing creamy richness with subtle earthy funk. Its texture is velvety and slightly springy, offering a melt-in-your-mouth experience that feels luxurious yet approachable. On the palate, it reveals layers of tangy, savory, and slightly nutty notes, underpinned by a gentle umami depth that makes it endlessly pairable with wines or charcuterie.
Made with fresh cow’s milk from local, grass-fed Pennsylvania farms, it’s coagulated using thistle (cardoon) rennet, giving it a delicate vegetal brightness alongside its classic cheesiness. The rind is natural and soft, slightly bloomy, hinting at floral and herbal aromas from the urban garden herbs used in the creamery’s experimentation.
Overall, Intergalactic feels both familiar and otherworldly—a cheese that invites curiosity, sparks conversation, and pairs beautifully with structured reds, crisp whites, or even a bold sparkling wine. It’s playful, sophisticated, and undeniably memorable. 
 Paired with Anne Amie's Müller-Thurgau, the flavors seem to expand—earthy notes anchoring the experience while bright acidity and texture lift it into orbit. It’s a pairing that feels adventurous but harmonious, inviting you to explore familiar comfort through a distinctly cosmic lens.
 
 
Bear Hill
Grafton Village 
Vermont
 
This alpine-styled cheese is named for the scenic bluff overlooking the village of Grafton, Bear Hill. It is a washed-rind, alpine-style cheese made with unpasteurized/raw sheep’s milk and cave aged for a minimum of 7 months. This cheese combines the sweet and nutty flavors characteristic of alpine cheeses with a fruity and savory complexity brought on by the sheep’s milk. The rustic rind should range from pale tan to ruddy brown, with aromas of stone and butter.
Bear Hill has a firm yet pliant texture, turning creamy on the tongue. Rich aromas of hazelnut and browned butter give way to a balanced harmony of flavors ranging from toasted nuts to artichokes in butter, with a long, savory finish.
Bear Hill celebrates sustainable practices, wholesome ingredients, and the simple joy of handcrafted quality. It’s not just a cheese—it’s an experience, a bite of Vermont’s pastoral charm and artisanal care and one best enjoyed with a full glass of  'Meme' Chianti Superiore.
 
Europa
Arethusa Farm
Connecticut
 
Arethusa Farm's Europa isn't just any Gouda, it's the reigning champ, having clinched the U.S. Championship Cheese Contest's Best in Show title not once, but twice in a row. Crafted in the rolling hills of Litchfield, Connecticut, this 13-month-aged masterpiece boasts a complex flavor profile with nutty and butterscotch notes. One of our top cheeses at the shop and pairs beautifully with another winner from Brianne Day!