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A Guide to Local Cheeses
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VARIETY |
FLAVOR |
SERVING SUGGESTIONS |
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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
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Friesago |
Sheep's milk cheese from Nerstrand, MN. A well-balanced, Gouda-style cheese with a sweet beginning and tangy finish. |
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St. Pete's Blue |
Cow's milk cheese from Faribault, MN. Aged for more than 100 days in limestone caves. Piquant, crisp flavor. |
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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 |
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Pleasant Ridge Reserve |
Cow's milk cheese from Dodgeville, WI. Alpine-style cheese similar to Beaufort and Gruyere. Earthy, nutty flavor. |
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Hook's 10 Year Cheddar |
Cow's milk cheese from Mineral Point, WI. Rich, robust flavor with a smooth finish. |
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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 |
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Petite Swiss |
Cow's milk cheese made in Monroe, WI. Buttery, sweet, nutty flavor. |
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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 |
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