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A Guide to Local Cheeses

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VARIETY FLAVOR SERVING SUGGESTIONS
Bent River Camembert Cow’s milk cheese from Mankato, MN. Creamy, tangy, bold flavor.

Arrange the three cheeses on a platter and pair with the following:

Condiment Pairings:
- Ames Farm Honey
- Door County Dried Cherries

Wine Pairings:
- Domaine Laureu Savenierres
- Ventisquero Reserve Carmenere

Friesago Sheep's milk cheese from Nerstrand, MN. A well-balanced, Gouda-style cheese with a sweet beginning and tangy finish.
St. Pete's Blue Cow's milk cheese from Faribault, MN. Aged for more than 100 days in limestone caves. Piquant, crisp flavor.
Montchevre
Cabrie
Soft-ripened, goat's milk cheese from Belmonth, WI. Creamy, earthy, rich flavor.

Arrange the three cheeses on a platter and pair with the following:

Condiment Pairings:
- Capstone Apple Chutney
-Lunds and Byerly's Goat's Milk Sourdough Bread

Wine Pairings:
- Morgan Vineyards Sauvignon Blanc
-Biohof Pratsch Zweigelt

Pleasant Ridge Reserve Cow's milk cheese from Dodgeville, WI. Alpine-style cheese similar to Beaufort and Gruyere. Earthy, nutty flavor.
Hook's 10 Year Cheddar Cow's milk cheese from Mineral Point, WI. Rich, robust flavor with a smooth finish.
Lunds and Byerly's Brie Soft-ripened, cow's milk cheese from Belmont, WI. Creamy with a mild flavor.

Arrange the three cheeses on a platter and pair with the following:

Condiment Pairings:
- La Quercia Prosciutto
- Lunds and Byerly's Twisted Ciabatta Bread

Wine Pairings:
- Domaine de Triennes Viognier
-Chateau D'Orignac Pineau des Charentes

Petite Swiss Cow's milk cheese made in Monroe, WI. Buttery, sweet, nutty flavor.
Prairie Breeze Cheddar Cow's milk cheese from Milton, IA. Alpine-style Cheddar with nutty tones and tangy finish.

SOURCE: Lunds and Byerly's Culinary Experts - Real Food Magazine - Winter 2011