CHEESE PAIRING 101
Summer in a cheese course. This month leans into what's actually in season - a goat's milk Gouda made from summer pasture milk, alongside three classics that round out the board: a sharp blue, an Alpine standout, and a proper aged Parmigiano. Pair with something bright, not heavy.
This 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
Last Month
Parmigiano Reggiano — 7-Ounce Wedge
The king of Italian cheese. Crack it into irregular chunks rather than slicing — the texture is part of the experience. Nutty, granular, and endlessly complex.
Piave Extra Aged Red — 8-Ounce Wedge
A Venetian mountain cheese with a firm, almost fudgy texture and deep caramel sweetness. More approachable than Parmigiano but equally serious.
Prima Donna Gouda — 8-Ounce Wedge
A Dutch-Italian hybrid in spirit — aged Gouda with a smooth, buttery richness and a long finish. The bridge between the Italian aged cheeses and the fresh accompaniments.
Intergalactic — 3.5-Ounce
Perrystead Dairy's funky, washed-rind wildcard. Pungent on the nose, surprisingly approachable on the palate. The conversation starter on any board.
White Truffle Honey
Earthy, floral, and luxurious. A few drops on a chunk of Parmigiano is one of the great simple pleasures in cheese eating.
Black Olive Patè
Briny and rich. Pairs beautifully with the Piave — the saltiness amplifies the cheese's caramel notes.
Bruschetta Classica
Bright, tomato-forward, and herby. The acidic counterpoint to all that aged richness. Spread on a crostini between cheese bites to reset the palate.
Truffle Crostini
Earthy and crisp. The natural partner for Parmigiano and the White Truffle Honey.
Prosciutto Crostini
Savory and substantial. A built-in pairing — the cured meat flavor echoes the aged cheese character.
Mini Chunky Breadsticks with Onion
Sweet, savory, and sturdy. The everyday vehicle for spreads and softer accompaniments.
How it eats
Aged, crystalline, and deeply Italian. This board rewards patience — let the cheeses come to room temperature and taste them in order of intensity.
Two Ways to Build This Board
The Italian Cheese Flight Crack the Parmigiano into chunks, slice the Piave thin, and wedge the Prima Donna. Add a small pool of White Truffle Honey alongside the Parmigiano. Set out Truffle Crostini and Prosciutto Crostini. Taste in order: Prima Donna → Piave → Parmigiano with honey.
The Full Board Add Intergalactic to one corner of the board — it's the wildcard, so give it space. Spread Bruschetta Classica and Black Olive Patè in small bowls. Use the onion breadsticks as the neutral crunch element. Let guests build their own combinations.
Monger Notes
- Crack Parmigiano with a cheese knife or spoon — don't slice it
- White Truffle Honey is best used in drops, not spoonfuls
- Intergalactic smells stronger than it tastes — encourage the skeptics
- Let all cheeses rest at room temperature for 45 minutes before serving
- Piave pairs exceptionally well with the Black Olive Patè
Harbison
Rich, spoon able cow’s‑milk cheese with woodsy depth
Ola
Fresh, lightly tangy cream cheese with a clean finish
Brabander Goat Gouda
Firm and sweet with caramelized notes
Fresh Chèvre
Bright, lactic goat cheese
Fig & Acacia Honey Jam
Floral sweetness for creamy and firm cheeses
Classic Taralli
Dry, crunchy Italian crackers
Olive Oil Crostini
Crisp base for soft cheeses
Brewer’s Crackers (Everything)
Sturdy, savory crackers with seeds
How it eats
Fresh, lactic, and light. Built for warm weather grazing.
Pairing / board notes
- Start with chèvre and Ola while cool
- Slice Gouda thin
- Use jam sparingly with Harbison
- Keep board spacing loose