‘Tis the season …. for sunny yellow Meyer lemons! We created this pairing a while back for the good folks at Eat Wisconsin Cheese. Citrus preserves bring a welcome vivaciousness to a cheese board in these long last days of winter, while aged alpine-style cheeses recall the lush summer meadows of seasons past.

Meyer Lemon Marmalade and Roth Grand Cru | cheeseandchampagne.com

Our honey-sweetened Meyer lemon marmalade brings out the sweet flavors of a cheese like Pleasant Ridge Reserve or Roth Grand Cru Reserve. Serve atop an oat cracker and add a spring of thyme for a party-worthy appetizer.

Roth Grand Cru Reserve cheese | cheeseandchampagne.com

Are you wondering where there are Alps in Wisconsin? Alpine-style cheeses are those modeled after traditional Swiss mountain cheeses — not necessarily made in the Alps. Grand Cru is the signature cheese of Wisconsin’s Roth Cheese, a cheese made in traditional copper vats and aged — in the case of the Reserve — 6 to 9 months. It’s floral and nutty and just an all-around palate pleaser. Grand Cru Reserve has twice won gold in the World Cheese Awards, while the washed-rind Grand Cru Surchiox was World Champion in 2016.

Click over to EatWisconsinCheese.com for our marmalade recipe and then let us know what you paired it with!

{ Comments on this entry are closed }


Tommes typically hail from France or Switzerland, are made from skim milk and are a natural match with pickles, olives and other Francophile accompaniments. But what should you do when you meet a Minnesota-made tomme crafted from rich whole milk? Pair it with Israeli-style pickles, of course.

Perhaps that’s not an obvious duo, but a buttery tomme – in this case, the Lone Grazer Creamery’s Northeazy – can stand up well to the tangy, vinegary, tumeric-tinted pickles from the must-have cookbook “Zahav.” Call it a bridge between two cultures (pun very much intended) or just the result of a random scavenging of the refrigerator one day, but I call it delicious.


I typically don’t try to post about two of particular creamy’s cheeses in a row, but having been gifted almost an entire wheel of Northeazy after a work event, it would have been a pity to pass on such an opportunity. Unlike Hansom Cab, Northeazy isn’t washed in whiskey or other libations, which allows more leeway in pairing options. The crusty exterior encases a spongy delight of thick, yellowish, slightly sweet paste. It won’t break down and ooze, of course – that would be very un-tomme like – but when the paste bulges under a love squeeze, you’ll know it’s ripe for snacking.

Now for these pickles. Well, there’s not a speck of dill in sight. Instead, you get a crisp, sharp bite, and the mixture of carrots, celery and cauliflower offer a variety of bites ranging from sweet to woodsy to super-crunch. Though they could be the star of any mezze tray, make them the centerpiece of your cheese board for a change, along with fluffy wedges of homemade pita (no flat, sad store-bought discs allowed!) and a bowl of Zahav’s life-changing hummus. Middle East + Midwest = cheese and pickle paradise.

{ Comments on this entry are closed }

Lemon Mint Whipped Chèvre Spring Crostini

May 5, 2016

Have you had your fill of adorable baby goat pics on Instagram yet? Okay, that may not be possible … but the even better news is that all that kidding around has led us to this moment: the beginning of fresh chèvre season! I had to give up my daily chèvre toast for Passover — […]

Read the full article →

Lone Grazer Creamery’s Hansom Cab, Minnesota

April 4, 2016

So it’s been a long time. How long, you might ask, since I posted? Well, so long that a new cheesemaker in town has opened its creamery doors and developed not one, but three signature cheeses. My excuse? I now have not one, but three signature children. It’s been a bit busy. But bygones – I’m […]

Read the full article →

Ripe! a DC Cheese Party Returns April 3

March 23, 2016

Hello cheese friends! For those of you in our nation’s capital, get ready to celebrate the end of winter (and avoid the teaming hordes of tourists here to see the cherry blossoms) with the 2nd annual Ripe! DC cheese party. On Sunday, April 3, local and regional cheesemakers and top European importers will share their wares […]

Read the full article →

Truffle Cheddar Mac & Cheese

February 19, 2016

I have a ritual each year of checking out the menu preview for the Oscars night, in hopes of seeing a selection of artisan cheeses called out by name, to no avail. I don’t see how you can have such a big gala without cheese as the centerpiece, but at least I also haven’t yet […]

Read the full article →

Smokin’ Hot Valentine’s Day Cheeseboard for Two

February 11, 2016

First there was Big Block of Cheese Day, then National Cheese Lovers’ Day, but we’re still riding the cheese love train right on into Valentine’s Day. Whether you’re spending Valentine’s Day with someone you love or alone eating a big hunk of gouda (y’all saw New Girl this past week, right?!), you’re going to want […]

Read the full article →

CheeseBowl 2016: Battle of the …. Goats?

February 5, 2016

Sure the Panthers and Broncos may be the ones playing in the Big Game this weekend, but as far as we know, no one is (yet) milking either animal for cheese … at least not that’s commercially available. Though I would like to see someone attempt to milk a bronco…. Fortunately for those of us who […]

Read the full article →

Big Block of Cheese Day 2016; All Puns, No Cheese?

January 12, 2016

As has become the tradition at the White House, the day after the State of the Union will once again be Big Block of Cheese Day. An Aaron Sorkin/West Wing-inspired throwback to the days of President Andrew Jackson, the event sadly no longer features an actual block of cheese but instead is a day during […]

Read the full article →

12 Days of Cheesemas!

December 24, 2015

Doing some last minute holiday shopping? Here’s our wishlist…. If you need a last-minute card for the special fromagaphile in your life, we’ve got a free downloadable version for you right here. If you haven’t heard, it’s a true Cheesemas miracle: Rush Creek Reserve from Uplands Cheese is BACK! After a one-year hiatus, it’s back in a limited […]

Read the full article →