1. Emanuel Vom Tal (Sheep Milk, Brie Style)
A creamy cheese with a tangy backbone, reminiscent of Camembert, featuring a subtle mushroom note. This cheese is perfect for those who love bloomy rinds.
Pair with: A northern Italian white, like Arneis, a classic Loire Valley Sauvignon Blanc, or even a Finger Lakes Cabernet Franc. For something unexpected and delicious, try it with a late-harvest dessert wine, such as Caruso & Minini Tagos Grillo Late Harvest.
2. Butta Schaf (Sheep Milk, Pecorino Style)
This one surprised me with its depth: nutty, bold, and deeply savory. It’s like a cross between young Parmesan and a well-aged cheddar.
Pair with: Red wines work well here—think Barbera or Sangiovese—but a crisp Chenin Blanc or a savory Alto Adige Sauvignon Blanc could also bring out its best notes.
3. Felsa Yehr (Sheep Milk, Manchego Style)
A softer, more subtle cheese with delicate earthiness and mild nuttiness, similar to a young Gruyère. Less assertive than others in the lineup, but beautifully made.
Pair with: An Austrian Grüner Veltliner or an Italian white such as Verdicchio. For reds, a light Pinot Noir will complement rather than overpower.
4. Der Gouda (Goat Milk, Gouda Style)
Creamy, buttery, and mild, this is a highly meltable cheese perfect for cooking. I can imagine it melted on a ham and cheese sandwich or in a tart.
Pair with: A crisp white, such as Vermentino, or a light red, like Beaujolais Gamay.
5. Marn Vom Berge (Goat Milk, Brie Style)
A beautifully balanced cheese that captures the richness of goat milk with just a faint, peppery finish. Silky and flavorful without being overpowering.
Pair with: A white wine with bright acidity, such as a dry Alsace Riesling, or a chillable red like an Austrian Zweigelt or Sicilian Frappato.
6. Mountain Valley Sharp Cheddar (Cow Milk, Aged 3 Years)
Aged to perfection, it offers a crumbly texture, earthy depth, and just the right amount of creaminess to balance its sharpness.
Pair with: A Northern Rhône Syrah or an aged Spanish Rioja. Dessert wines, such as Sauternes or a tawny Port, would also complement the cheese’s richness.
7. Der Edel Bleu (Sheep Milk, Stilton Style)
A pleasantly moldy blue with plenty of character but not too much funk. A well-made and versatile blue cheese.
Pair with: A classic ruby Port is the obvious choice, but it would also pair well with a dry Portuguese red, such as one from the Alentejo region.
