Compose a well-balanced cheese flight with a variety of flavors, textures and milk types using our easy-to-follow Artisanal CheeseClock™. Our cheeses are complex – arranging them from mild to strong and pairing with the right beverage should not be.
Each quarter of the CheeseClock™ is associated with several varieties of wines, beers and champagnes. While it is difficult to make generalizations about pairings, over the years we tried hundreds or so for some helpful recommendations. Select one or two cheeses from each quarter of the clock, or let us do the work for you with our best at-peak cheeses in the
CheeseClock Collection (All-in-One) or
CheeseClock Collection (Red Tin).
Click here to read the story about the CheeseClockâ„¢ and our heritage in fine dining.
Pairing Cheese with Red Burgundy
Pinot Noir-based Red Burgundiues sometimes play like their New World counterparts. Try pairing them with natural rinded cow milk and many sheep milk cheeses, including the Iberian thistle-renneted cheeses. Blue, washed rind, or goat milk cheeses will likely not work due to the acids in these cheese types. One exception to that rule is mixed milk cheeses that contain goat milk.