Cheese Pairing Tool

Pairing your favorite cheeses with accompaniments such as wine, beer or other foods can provide endless combinations of complimentary, contrasting, and new flavors. Use our handy pairing guide to find perfect pairings. Click here to launch the cheese pairing tool.


Wisconsin Cheesecyclopedia® providing descriptions, history, flavor profiles and use suggestions for the many varieties of cheese made in Wisconsin. Click here to launch the cheesecyclopedia.

Picks and Bites

Picks and Bites is a very special collection of simple creations using Wisconsin Cheese. They're your go-to answer for entertaining, casual eating occasions, appetizers and perfect beverage complements. Picks and Bites provides easy and elegant tastes from sweet to savory. Click here to visit the Picks and Bites website.

Foodie Fresh

Whether you’re looking for a specialty cheese that pairs perfectly with your favorite beverage or sliced meats and cheeses for a sandwich masterpiece, you are sure to find what you are looking for at Culinaria. We proudly feature Boar’s Head meats and cheeses along with our own line of Schnucks Select products. Don’t worry; we still have the St. Louis favorites Volpi Genoa salami and Provel cheese as well. Everything is sliced fresh for you, to your specifications.

We offer a quality selection of specialty cheese featuring both imports and American cheesemakers. Whenever possible, we source our cheeses whole so they can be custom cut in the store and offered in the best possible condition.

Buyers Recommendation

Oscar Wilde Irish Cheddar aged 2 years (at select stores only)

Oscar Wilde once said "The only way to get rid of a temptation is to yield to it."

  • Produced in Co. Cork, Ireland’s dairy heartland
  • Produced from multi-generational family farms where cows are pasture fed 312 days of the year, including the months of milk production
  • Each block is carefully selected and hand-graded
  • Has a distinct creamy taste and a firm, smooth body
  • Serve in omelets or shredded over apple pie
  • Pairs well with bold California Cabs or a dark oatmeal stout

Fresh Soft Cheeses

  • Unripened cheeses that are ready to eat are called fresh cheeses. These young cheeses have a tangy, fresh and mild flavor. Creamy, silky fresh soft cheeses have a moisture content about 60% and often have the bright whiteness of fresh milk.
  • Examples include Crème Fraiche, Boursin, French Herb Roule, Chevre, Feta, Fresh Mozzarella, Mascarpone and Ricotta.
  • Pairs with crisp, light white wines like Sauvignon Blanc or Pinot Grigio.
  • Enjoy with figs, berries, plums, jams, fresh herbs, nuts and pita bread.

Buyers Recommendation:
Chevre: Fresh Chevre (Goats Cheese) is always satisfying. Whether it's our own Missouri made Heartland Creamery or our Award Winning Montchevre line our Goat Cheeses are aimed to please. The bright white pristine color and fresh, mild, tart and sometimes lemony flavor works well with entertaining or recipes. Try making a Goat Cheese Pizza with caramelized onions, sun dried tomatoes and basil! For entertaining try pouring Lemon Curd over an 8 ounce log and sprinkle it with Poppy Seeds YEHAW! Pair with Gewürztraminer or Sauvignon Blanc.

Soft Ripened

  • Soft-ripened cheeses are generally made with cow’s milk and can be mild, smooth and buttery to earthy and mushroomy as it ages. Look for a white velvety, edible rind with a semi-soft interior. Can be flavored with ash, blue mold or peppers.
  • Examples include Brie, Camembert, St. Andres Triple Crème, Bucheron and Cambozola.
  • Pairs well with big red wines like Bourdeaux and Burgundy.
  • Serve with berries, grapes, chutney, pecans, croissants and muffins.

Buyers Recommendation:
Delice De Bourgogne: This rascal is simply Black Tie all the way! When describing this treasure one word always rises to the top of the list and that is "decadence"! This true triple crème (75% fat) is luxurious, creamy, buttery and rich with an aroma of fresh mushrooms. This is without a doubt one of the finest cheeses you will experience. With some fruit, nuts and crusty bread there is only one thing left to do ... pop the bubbly!

Blue Cheese

  • Blue veined cheeses are marbled with a bluish-green mold. They have a tangy, piquant and slightly spicy flavor with a tendency to be sharp and a bit salty. The texture can be moist and creamy or dry and crumbly.
  • Examples include French Roquefort, Italian Gorgonzola, English Stilton, Maytag Blue, Danish Blue, Saga Blue and Rosenborg Blue.
  • Mild blue cheese pairs nicely with light, fruity white wines. Piquant blue cheese is great with robust, spicy red wines. Pair saltier blue cheese with sweeter wines like Zinfandel or Chardonnay.
  • Serve with apples, pear paste, honey, nuts and French or Italian breads.;

Buyers Recommendation:
Bleu d Auvergne: This spicy and sometimes intense blue has an unparalled depth of flavor with hints of wild flowers and lush grasses. The rich regional soil lends itself to premium milk quality that translates into creaminess. This is a wonderful cheese to stuff into fresh mushroom caps, use in salads, with dried pears or simply spread on a rustic baguette. If you like Blue Cheese you will simply LOVE Bleu d Auvergne. Pairs well with Ports and a nice Burgundy.


  • Cheddar is a popular cheese that has a smooth, firm texture and a rich, nutty flavor. As cheddar ages, the texture becomes more granular and the flavor is sharper. Traditionally a light straw color, cheddar can be colored orange with annatto.
  • Examples include mild, Hoop, Aged English Cheddar, Black Diamond, Vermont and New York.
  • Enjoy with a full-bodied Chardonnay or Merlot as well as Syrah or Cabernet Sauvignon.
  • Serve with apples, melons, dates, prosciutto, chutney and sourdough bread.

Buyers Recommendation:
Barbers 1833 Cheddar: There is good reason why this cheese was voted one of the TOP 50 cheeses of the World. Made since 1833 (and yes by the Barber Family) this Cheese has maintained its distinction through time honored traditions. It boasts a truly unique and distinctive flavor profile that is the by product of unique cultures that have been guarded by the family throughout history. This is simply what cheddar should be. Try it on your next Croque Monsieur (grilled ham and cheese with Dijon) and serve with a nice Shiraz or hearty English Ale.

Semi Soft

  • Semi-soft cheeses range from mild and buttery to pungent, earthy and full flavored. The texture is creamy with a very light to rich yellow color. Cheese classified as semi-soft when young, like Gouda, will become harder during the aging process.
  • Examples include Havarti, Edam, Gouda, Doux De Montagne, Jackby, Colby, Longhorn, and Monterey Jack.
  • Pair with light red wines such as Beaujolais, Pinot Noir or fruity white wines like Riesling or Gewürztraminer.
  • Serve with figs, peaches, melons, grapes, cashews, cured meats, pesto and water crackers.

Buyers Recommendation:
Tallegio: While we are giving it the Semi Soft designation there is nothing "semi" about this jewel! This Semi Soft Washed Rind cheese from the Lombardy Region of Northern Italy is wonderfully aromatic which will intensify with age and possesses tangy and fruity notes within its near pudding like texture. Don't be fooled by the pale orange, grey molded exterior because inside is a true Cheese experience in waiting. Try drizzling it with honey or spreading it on crusty bread with a side of Prosciutto d' Parma and a nice medium Italian Red wine. You will want for nothing.

Semi Hard

  • Semi-hard cheeses have a wonderfully complex flavor with a balance of earthiness, sweetness and sometimes a buttery flavor. As these cheeses age, they become more firm, more pungent and crumbly.
  • Examples include Manchego, Gruyere, Jarlsberg, Swiss, Cabra A Vino, Beemster Classic, Parrano Gouda, Dry Jack and Bellavitano.
  • Pair milder cheese with Sauvignon Blanc, Chenin Blanc or Chardonnay. More aged cheese is great with heavier red wines like Cabernet or Zinfandel.
  • Serve with figs, apples, dates, walnuts, pistachios, peppers and sourdough, rye or wheat breads.

Buyers Recommendation:
Iberico: This Spanish mixed milk cheese (cow, goat and sheep) has been gaining in popularity over the past few years and for good reason. Blended with just the right proportions of the milks lends itself to the best of all worlds yielding creaminess, tang, acidity and depth of flavor with a sometimes faint sheepy aroma (this is a good thing as higher proportions of sheep's milk will give added flavor and richness) and herbaceous notes. Slice the Iberico and enjoy with Serrano Ham and a nice mild to medium Spanish Red Wine and some Marcona Almonds and you will be ready to run with the bulls.


  • Hard cheeses are usually very low in moisture with a granular texture and robust flavor. They are pale yellow with a buttery, sweet and nutty taste that intensifies with age.
  • Examples include Parmigiano-Reggiano, Pecorino Romano, Asiago, and Grana Padana.
  • Great paired with a full bodied Chardonnay, Merlot, Cabernet or Pinot Noir.
  • Serve with figs, pears, mirabelles, prosciutto, pasta, olive oil, garlic and crusty breads.

Buyers Recommendation:
Beemster XO and Four Year Gouda (Pittig): Without a doubt a couple my personal favorites. The beautiful burnt butter color and near translucency teamed with flavors of butterscotch, caramel, sometimes whiskey and hints of pecans are simply like candy and that is how I enjoy them. Savor them like a butterscotch drop and reminisce with the flavors that will be left of your palette. Words simply wont do these Cheeses justice so try them! Pairs well with a good Cabernet or Zin.

Processed Cheeses

  • These cheeses are heat treated and generally a blend of several natural cheeses. Cheeses in this category are often flavored and blended with spices. They have some of the best meltability in the case.
  • Examples include American, Provel, Cheese Balls, Alouette Spreads, Hoffman Cheese Bars, cubes and cracker-style cuts.  
  • Pair with light, fruity wines.
  • Serve with apples, grapes, breads and crackers.

Buyers Recommendation:
Give them a break, they are the perfect melters.