CHEESE PAIRING 101

Five cheeses this month, not four — we couldn't resist rounding out the board with a proper Manchego alongside the usual lineup. A true grazing spread: something buttery, something nutty, something sharp, and something you'll want to save for last.

This Month

"White Gold" Parmigiano Reggiano — 7-Ounce Wedge

The good stuff. Aged longer than a standard Parmigiano, with a deeper, more crystalline bite. Break it by hand, don't slice it.

Signature Gouda — 8-Ounce Wedge

Caramel-sweet and firm. A crowd-pleaser that works as either a cheese course or a snacking cheese.

Marin French Brie — 8-Ounce Wedge

Soft, buttery, mild. Serve this one first — everything else on the board is bolder.

Grana Padano — 8-Ounce Wedge

Milder and less crumbly than Parmigiano, with a smooth, almost buttery finish.

Manchego Classico DOP — 7-Ounce Wedge

Firm, slightly tangy Spanish sheep's milk cheese. Pairs beautifully with the chutney.

Ginger Peach Chutney — 9-Ounce Jar

Sweet with real ginger heat behind it. Built for the Manchego, but excellent with the Parmigiano too.

Sesame Grissini / Olive Oil Grissini / Parmesan & Pecorino Crostini

Three textures — the grissini are thin and snappy, the crostini are sturdier and built to hold a slice of cheese on top.

How it eats

A genuinely full board this month — five cheeses means you can go light or go all-in depending on the crowd.

Two Ways to Build the Board

Light Evening: Brie, Manchego, and the Ginger Peach Chutney with the grissini. Simple, balanced, done in five minutes.

Full Spread: All five cheeses, lightest to boldest — Brie, Manchego, Grana Padano, Signature Gouda, then Parmigiano last. Chutney in the center, all three crackers on the side.

Notes

  • Pull everything out 20–30 minutes before serving
  • The Parmigiano keeps well tightly wrapped in parchment for several weeks
  • Ginger Peach Chutney is also excellent stirred into a vinaigrette if you don't finish the jar on the board

Last Month

Roquefort Blue Cheese — 8-Ounce Piece
The classic French blue — tangy, salty, crumbly. Don't save it for last; it's strong enough to hold its own against the jam.

Comté Fleur — 8-Ounce Wedge
Nutty and slightly sweet, with a smooth, dense paste. The bridge cheese on this board — pairs with everything else in the box.

Hootenany — 8-Ounce Piece
This month's find: a goat's milk Gouda made specifically from spring and summer milk, with hickory nut and wild flower notes you won't get any other time of year. Serve it first — it's the lightest on the board.

Cravero Parmigiano Reggiano — 8-Ounce Piece
Aged, granular, deeply savory. Best broken by hand, not sliced — the crystals are part of the experience.

Blood Orange & Grappa Jam — 3.9-Ounce Jar
Bright and boozy in the best way. Built for the Roquefort, but don't sleep on it with the Comté.

Amatriciana Taralli / Cacio e Pepe Taralli / Mini Chunky Breadsticks with Chili Pepper
Three crunch options with different heat and flavor profiles — start mild (Cacio e Pepe), work up to the chili breadsticks.

How it eats
Built for a warm evening, not a fireside board. Serve slightly under room temp so the Hootenany doesn't go soft too fast.


Two Ways to Build This Board
Light & Bright: Hootenany, Comté, and the Blood Orange & Grappa Jam with the Cacio e Pepe Taralli. Add a chilled white wine and call it dinner.

Full Spread: All four cheeses, both cracker types, jam in the center. Start with Hootenany, move through Comté, then Cravero, and finish on the Roquefort — lightest to boldest.


Monger Notes

  • Pull the cheese 20–30 minutes before serving — even in summer, cold mutes the flavor
  • Roquefort keeps well wrapped in parchment (not plastic) for up to two weeks
  • Hootenany is a limited seasonal batch — it won't be back until next summer's milk run