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Cheese Pairings

Soft Cheeses
A wide variety of cheeses made with whole milk. Cheeses in this category include Feta, Farmers Cheese, Farmers Veggie Cheese, Farmers
w/Basil Cheese

Wine: Dry Riesling, Beaujolais, Pinot Noir, Merlot, Sauvignon Blanc

Food: Olive, vegetables, Pitas or tortilla
Semisoft Cheeses
A wide variety of cheeses made with whole milk. Cheeses in this category include Monterey Jack, Brick, Muenster, Fontina and Havarti, and melt
well when cooked.

Wine: Chardonnay, Champaign, Rielsing, Pinot Noir, Sauvignon Blanc

Food: Apples, Nuts, Pears, Poultry, Pork, Dried Fruit


Hard Cheeses
A descriptive term for cheeses, such as
Parmesan, Romano and Asiago, that are well-
aged, easily grated and primarily used in
cooking.

Wine: Cabernet Sauvignon, Merlot, Red
Zinfandel, Syrah, Chianti

Food: Apples, Nuts, Pork, Vegetables,
Poultry, Grapes, Dried Fruits
Blue-Veined Cheeses
A characteristic of cheese varieties that develop blue or green streaks of harmless, flavor-producing mold throughout the interior. Generally, veining gives cheese an assertive and piquant flavor.

Wine: Riesling, Syrah, Ice Wines, Red Zinfandel, Chianti

Food: Apples, Grapes, Nuts, Vegetables, Crackers, Dreied Fruits, Honey
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