Firm Cheeses
ADELEGGER
Raw Cows' Milk Animal Rennet from Allgaü, Germany Käsküche Isny pair with... Husky Lagers, Artisanal Gins, Tannic Reds (try Super Tuscans & Bordeaux) Rich and nutty like any good Swiss cheese but a bit more beefy and hefty like one might expect from a Bavarian farmstead. Sweet & sharp with notes of pineapple, brown butter & marrow. |
APPLEBYS CHESHIRE
Raw Cows' Milk Vegetarian Rennet from Shropshire, England Abblebys Cheese pair with... Burgundian Chardonnay, Sherry, Hoppy Pales Ales A classic: clean and slightly zesty with a rich mouth-feel and finish, crumbly and with that signature tint of annatto. |
APPENZELLER
Raw Cows' Milk Animal Rennet from Appenzell, Switzerland Rolf Beeler pair with... Bold Reds (Cabernet, Malbec), IPAs and Malty Spirits A house favourite; this versatile cheese is equally ideal for elegant courses, fondue and snacking. The fruity, nutty and rich classic is especially alluring after being washed in Beeler's signature secret recipe of spirits, herbs and spices. |
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CABOT CLOTHBOUND CHEDDAR
Pasteurised Cows' Milk Animal Rennet from Greensboro, Vermont Cellars at Jasper Hill pair with... Very hoppy beers, sherry, bold reds and rich whites Modelled beautifully after classic English cheddars, this Vermonter gem displays a characteristic caramel-sweetness and a refined mouthfeel against the traditional earthy and grassy flavours and crumbly, supple texture. |
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ISLE of MULL CHEDDAR
Raw Cows' Milk Animal Rennet from Isle of Mull, Scotland Isle of Mull Cheese pair with... Single malt, single malt, single malt!! ...or a nice stout, dunkel or porter Tobermory mash and rich island grass feeds the small herd of cows which supply this unique and irresistible cheese with a lovely malt background to its naturally yeasty and prickly cheddar profile. |
LANDAFF
Raw Cows' Milk Animal Rennet from Landaff, New Hampshire Landaff Creamery LLC pair with... Ales, Belgian Sours, Chardonnay and Merlot Aged in the cellars at Jasper Hill Farm, this is buttery and open-textured, sweet, peppery and great for melting; a Welsh family's delight inspired by Cærphilly. |
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MONTGOMERY'S CHEDDAR
Raw Cows' Milk Animal Rennet from Somerset, England Manor Farm pair with... IPAs to be sure, Red Ales, Sancerres and Pear Cidres Well, it comes from about 20 miles from the town of Cheddar, so this is just about the most authentic and ancient recipe for the cheese one can find, complete with old-fashioned fissures in the texture. Caramalised fruit and rich, beefy flavours dominate the natural sweet grass flavour of the milk. |
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NUFENEN
Raw Cows' Milk Animal Rennet from Grisons, Switzerland A Swiss Coöperative pair with... Tannic Reds (some Burgundies, Cabernets), Gewürtzminer, Dunkels, Cidre The sweet paste yields to classic Alpine flavours of toasted nuts and buttercream—milk is sourced from a 22-biofarmer collective. |
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PICO MELERO
Raw Castellanes Ewes' Milk Animal Rennet from la Mancha-Castille, Spain Granja Sardón pair with... Rye, Pear Cidre, Sherry or a nice Chenin Blanc. While similar in many ways to younger Manchego, this spicy yet delicate cheese sports a robust coffee-coloured rind and a varied nut-hued inner texture and a sweet sherry-kissed finish. |
RUPERT
Raw Cows' Milk Microbial Rennet from West Pawlet, Vermont Consider Bardwell Farm pair with... Lagers, Oaky (New World) Chardonnay, Barolo or Merlot. This elegant cheese resembles the flavour of European Alpine cheeses with a somewhat drier, subtler texture; notes of butterscotch, but leavened with lovely tropical fruit flavours. |
SERRAT del TRIADÓ
Raw Cows' Milk Animal Rennet from Vernedes, Spain Tros de Sort pair with... Vouvray, Cava, Chardonnay, Petit Syrah, Barleywine, Ruby Port Inelastic and piquant with a scrumptious acid kick; this semi-firm cheese pairs beautifully with hearty meats and robust fruity wines. |
STERNSCHNUPPE
Raw Cows' Milk Animal Rennet from Allgäu, Germany Evelyn Wild pair with... Bitter and Sour Ales or Mineral-driven White Wines like Sancerre “Shooting Star” is rich, complex and meaty with a rough, sticky rind that reveals the wonderful, almost caramelised, buttery texture within. This is a little funkier than your Appenzeller with a slightly more giving texture. |