The Cheese Party

1 

Goat Cheese

Region: Finger Lakes Region, New York, USA
Milk: Goat

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Characteristics

Tart, mild, and light on the stomach.

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Pairs Well With

Honey, jam, berries, baguette, lightly dressed greens.

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Optional Preparations

Bake or coat in herbs.

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Wine & Beer Pairings

Local sparkling wine or a sweet wheat beer.

2

Manchego (1 Year)

Region: Castile-La Mancha, Spain
Milk: Sheep

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Characteristics

Mild and slightly timid with a subtle nuttiness.

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Pairs Well With

Quince paste, dates, Marcona almonds, Spanish ham, roasted peppers, honey, grilled figs.

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Wine & Beer Pairings

Fruity Spanish wines, malty beers, sherry—or try a bold gin cocktail.

3

Cabot Clothbound Cheddar

Region: Jasper Hill Farms, Vermont, USA
Milk: Cow
Age: 10–13 months

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Characteristics
Sweet, with hints of brown butter and pine nuts. Often described as the “Labradoodle of cheddars”—a cheese with so many flavors it feels like a breed of its own.

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Pairs Well With
Apples, stone-ground mustard, salted almonds, pretzels, caramel, or even dark chocolate.

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Wine & Beer Pairings
Pinot Noir, Rioja, Chardonnay, cider, pale ales, or brown ales.

4

Parmigiano Reggiano

Region: Parma, Italy
Milk: Cow
Age: 24 months

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Characteristics
Bright, salty, with notes of pineapple, toasted almonds, and vanilla.

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Authentic Parmigiano Reggiano is only produced in specific regions of Emilia-Romagna between April and November, when cows graze on the lushest grass. Each wheel is stamped with its birth date and aged for a minimum of 18 months before release.

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Anything labeled simply “Parmesan” outside this region is an imitation.

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Pairs Well With
Truffle, honey, aged balsamic vinegar, strawberries.

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Wine & Beer Pairings
Prosecco, Lambrusco, sparkling reds, lagers, or amber ales.

5

Gorgonzola Piccante

Region: Lombardy, Italy
Milk: Cow

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Characteristics
Firm and bold with a strong, zesty character.

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A staple on Italian tables for centuries, with origins dating back to the 10th century. Its versatility makes it excellent for both cooking and serving on cheese boards.

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Pairs Well With
Buckwheat honey, fig jam, panini, burgers, spinach salads, or stirred into cream sauces.

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Wine & Beer Pairings
Barolo, apple ice wine, or chocolate stout.

1

Sopressata

Region: Tuscany, Italy

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Characteristics
Pungent and often marinated in wine. Available in sweet or spicy varieties.

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Pairs Well With
Rich, fatty cheeses made from goat’s milk.

2

Prosciutto di Parma (18 Months)

Region: Parma, Italy

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Characteristics
Delicate, salty, and slightly sweet.​ Made from heritage pigs raised in 11 regions of Italy, each monitored and inspected by the consorzio to ensure authenticity.

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Pairs Well With
Mozzarella, strawberries, aged balsamic vinegar, figs, and Parmigiano Reggiano.

3

Jamón Serrano

Region: Castile, Spain

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Characteristics
Dry and nutty with almond-like notes. Spain’s most iconic mountain-cured ham, salted and aged for 12–18 months.

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Pairs Well With
Manchego, quince paste, Marcona almonds, smoked olives, crostini.

4

Pepperoni

Region: United States

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Characteristics
Soft, slightly smoky, with flavors of black pepper, garlic, paprika, and red pepper.

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An American-style spicy salami made from cured pork and beef.

Pairs Well With
Crostini, cheddar cheese, mustard, grapes.

5

Chorizo

Region: Iberian Peninsula, Spain

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Characteristics
Fragrant, smoky, and either spicy or sweet.A cured sausage made from coarsely chopped pork and seasoned with paprika.

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Pairs Well With
Manchego, almonds, dates, aged cheddar, roasted peppers, dark chocolate.

6

Smoked Coppa

Region: Brooklyn, New York, USA

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Characteristics
Rich, earthy, and slightly spicy. Dry-cured pork shoulder, rubbed with spices and aged 3–6 months.

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Pairs Well With
Crostini, Parmigiano Reggiano, olives, roasted peppers.