Blue
Blue cheese is defined by the introduction of Penicillium cultures, usually Penicillium roqueforti, into the curd. The wheels are then pierced with needles to admit air, allowing the mould to develop through the paste into the characteristic blue-green veining.
Flavor Profile
Blue cheeses share a salty, tangy, distinctly piquant character with a savory depth that comes from the mould breaking down fats and proteins during maturation. Texture ranges from crumbly and dry to soft and spreadable depending on style and age. The intensity varies enormously across the category.
How to Use
Crumble over salads, melt into cream sauces for steak and pasta, or fold into dressings and dips. On a board blue cheese serves as the bold accent, and it pairs classically with sweet accompaniments that balance its salt and tang.
Pairing Suggestions
Pair with a sweet wine such as Sauternes or Port, which is the traditional match. Serve with honey, walnuts, pears, figs, and dark bread.
Storage
Wrap in wax paper or foil and store in the refrigerator, kept separate from other cheeses since the mould spreads readily. Best within two to three weeks.
Castelmagno
Castelmagno is one of Italy’s oldest and most prized cheeses, produced in a small area of Piedmont since at least the 12th century. It holds a DOP designation and is made in limited quantities, which has made it something of a connoisseur’s cheese.
Flavor Profile
Castelmagno has a crumbly, semi-hard paste that ranges from ivory to pale yellow, sometimes developing natural blue veining as it ages in mountain caves. The flavor is complex and intense: sharp and tangy up front, with savory, nutty, and faintly bitter notes and a distinctly mineral finish that reflects its alpine origins.
How to Serve
Castelmagno is the traditional cheese for gnocchi al Castelmagno, a Piedmontese classic where it melts into a rich sauce. On a board, serve it at room temperature broken into rough pieces. It also pairs remarkably well with honey, which tempers its sharpness.
Pairing Suggestions
Pair with a Barolo or Barbaresco, the great reds of its home region. Serve with chestnut honey, walnuts, pears, and rustic bread.
Storage
Wrap in wax paper and store in the refrigerator crisper drawer. Keeps for three to four weeks. Bring to room temperature before serving.
Cheddar & Gouda
Cheddar & Gouda is a blended cheese that combines the sharp, tangy character of Cheddar with the smooth, buttery sweetness of Gouda. The result is a versatile everyday cheese that delivers more complexity than either style alone while remaining approachable for a wide range of palates.
Flavor Profile
The blend leads with Cheddar’s familiar tang, then softens into Gouda’s nutty, caramel-tinged sweetness on the finish. The texture is smoother and more pliable than straight Cheddar, thanks to Gouda’s higher moisture content and elastic curd structure. The overall effect is balanced and mellow, with none of the sharpness that can make aged Cheddar polarizing.
How to Use
This blend is a strong performer in cooking. It melts more evenly than aged Cheddar alone, making it excellent for grilled cheese, macaroni and cheese, quesadillas, and cheese sauces. It also slices cleanly for sandwiches and burgers, and holds up well on a casual cheese board.
Pairing Suggestions
Pair with a medium-bodied red like Merlot, a fruity amber ale, or a dry cider. Serve with apple slices, whole grain crackers, and honey mustard.
Storage
Wrap in wax paper and store in the refrigerator. Consume within three weeks of cutting for the best texture and flavor.
Cheddar with Irish Porter
Cheddar with Irish Porter is a striking cheese in which Irish Cheddar is marbled with dark porter beer, creating dramatic mahogany veining throughout the pale golden paste. The visual contrast alone makes it a centerpiece on any cheese board, and the flavor lives up to the presentation.
Flavor Profile
The base Cheddar brings a firm texture and clean sharpness. The porter contributes malty, roasted notes with hints of coffee, chocolate, and dark bread. Together they produce a cheese that is rich and savory with a slightly sweet, toasty finish. The beer flavor is present but never overwhelming, layered into the cheese rather than sitting on top of it.
How to Serve
Serve at room temperature so the marbling stands out and the aromatics open up. This cheese is best appreciated on its own or on a board, where its appearance and flavor can be fully enjoyed. It also melts well into savory tarts and makes a memorable grilled cheese.
Pairing Suggestions
Pair with the obvious partner, a pint of Irish stout or porter. It also works with a robust red like Zinfandel or Syrah. Serve with dark rye bread, whole grain mustard, and cured meats.
Storage
Wrap in wax paper and refrigerate. Best consumed within three weeks of cutting.
Cheddar with Irish Whisky
Cheddar with Irish Whiskey combines traditional Irish Cheddar with Irish whiskey, producing a cheese with warmth, depth, and a distinctly grown-up character. The whiskey is worked into the curd, so the flavor is integrated throughout rather than concentrated on the surface.
Flavor Profile
The Cheddar base is firm and tangy with a clean bite. The whiskey adds notes of oak, vanilla, caramel, and a gentle warmth that lingers on the finish. There is a subtle sweetness that softens the Cheddar’s natural sharpness, and the overall effect is smooth and rounded rather than boozy.
How to Serve
Serve at room temperature on a cheese board, ideally as the conversation piece among milder cheeses. It works especially well as an after-dinner cheese, where its warmth complements the end of a meal. Slice it thin so the flavor does not overwhelm.
Pairing Suggestions
Pair with Irish whiskey for an obvious but excellent match, or with a tawny Port, a malty ale, or a full-bodied red. Serve with oatcakes, dried figs, walnuts, and dark chocolate.
Storage
Wrap in wax paper and store in the refrigerator crisper drawer. Consume within three weeks of cutting.
Cheddar with Red Wine
Cheddar with Red Wine is a Cheddar infused with red wine, which lends the cheese a deep burgundy marbling and a fruity, tannic complexity. It is one of the most visually distinctive cheeses on a board, with wine veining that ranges from soft plum to deep violet.
Flavor Profile
The Cheddar base provides a firm, slightly crumbly texture and a familiar tang. The wine contributes dark fruit notes, a mild tannic grip, and a lingering sweetness on the finish. The combination is bold but balanced, with the wine complementing the Cheddar’s sharpness rather than competing with it.
How to Serve
Serve at room temperature on a cheese board where the marbling can be seen. This cheese pairs naturally with fruit and works particularly well as part of a holiday or celebration spread. Cut into wedges rather than cubes so the veining stays visible.
Pairing Suggestions
Pair with a medium to full-bodied red such as Cabernet Sauvignon, Merlot, or a Rioja. Serve with grapes, fig jam, walnuts, and a rustic baguette.
Storage
Wrap in wax paper and refrigerate. Best within three weeks of cutting. The wine marbling may deepen slightly over time, which is normal.
Fontal
Fontal is a semi-soft Italian cow’s milk cheese developed as a milder, more consistent alternative to Fontina Val d’Aosta. It is produced across northern Italy and, unlike true Fontina, is made from pasteurized milk without the DOP restrictions.
Flavor Profile
Fontal has a smooth, supple, and pliable paste with a mild, buttery, gently sweet flavor. It lacks the earthy, mushroomy complexity of authentic Fontina Val d’Aosta, but that mildness is precisely its appeal for everyday use. The finish is clean and creamy with almost no tang.
How to Use
Fontal is an excellent melting cheese, turning smooth and glossy without separating or becoming stringy. Use it in paninis, gratins, baked pasta, and pizza. Its mildness makes it a good team player in recipes with many competing flavors, and it slices cleanly for sandwiches.
Pairing Suggestions
Pair with a Pinot Grigio, a light Merlot, or a crisp lager. Serve with cured meats, roasted vegetables, olives, and Italian bread.
Storage
Wrap in wax paper and store in the refrigerator crisper drawer. Best consumed within two to three weeks of cutting.
