Wine & Cheese Club Cheese Pairing

Alpage

Chaseholm Farm Creamery

New York

Aged for 6-8 months, this Alpine-style Cheese has the full-bodied character one would expect of an older cheese with a natural edible washed rind, and darker colored pate full of nut, caramel, and Umami flavor. Look for minor holes developing and the formation of crunchy lactate crystals in the oldest wheels. Delicious flavor with broad appeal.

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.

Whithersbrook Blue

Jasper Hill

Vermont

Withersbrook Blue is an ice cider-soaked, natural rind blue cheese made with raw milk from the farm. The name comes from a winding forest brook that originates near the creamery in Greensboro and meanders through the sugarbush alongside their pastures. This curious cube spends 60 days maturing in the Cellars at Jasper Hill where it develops distinctive veins of blue flora. From there, they load the cheese into a pouch along with a hearty pour of Eden Ice Cider. This sweet libation is crafted from locally grown apple cider that has been stored outside for a freezing Vermont winter. A spring thaw releases the juice’s sugars, leaving the water behind in order to concentrate the apple’s essence. The fermented result yields a delicious dessert cider with a bright acidity that mingles elegantly with the cheese.