Looking for a delicious cheese and wine pairing to help say farewell to winter? This week our Wisconsin Cheese Cupid pairing is a 2005 Franciscan Cabernet Sauvignon. Fruity and bold, this cab is the perfect libation to end winter blues.

Cabernet sauvignon is a classic Napa Valley wine. This deep, ruby-red vintage is a wine with supple tannins, vibrant flavors and an excellent balance. It has dark notes of black cherry, currant and tobacco. This cab is often described as “a mix of New World and Old World styles.”

Pair this cab with more forceful Wisconsin Cheeses such as Carr Valley Cheese 10-year Aged Cheddar, Edelweiss Emmentaler and Roth Käse Buttermilk Blue.

Carr Valley Cheese 10-year Aged Cheddar is handcrafted in the company’s La Valle plant in small vats by cheesemakers with more than 100 years of experience. Nestled in the rolling hills of central Wisconsin, Carr Valley Cheese remains one of Wisconsin’s most traditional cheese producers. Fourth-generation cheesemaker Sid Cook received his cheesemaking license when he was only 16 and now owns and operates the plant.

Edelweiss Creamery is a small artisan cheese factory established in 1873 in Monroe, Wisconsin. Edelweiss Emmentaler, a type of Swiss cheese, is made using raw milk and a traditional Swiss copper vat. It pairs well with fruits such as apples, pears and grapes.

Roth Käse Buttermilk Blue is a classic Blue Cheese for dips and dressings. It is a tangy Blue, yet restrained and is shelf-cured for at least 60 days. For a great Buttermilk Blue recipe try Fig and Port Wontons.

by Cheese Cupid

It’s late November. Thanksgiving festivities have come to an end, but many winter holidays are right around the corner. Yes, the entertaining season is in full swing. What better time to try all your favorite wine, beer and Wisconsin Cheese pairings?

This week’s wine to pair with your holiday meals is a 2006 Liberty School cabernet sauvignon, with grapes from multiple vineyards in Paso Robles. Grapes from multiple vineyards give the winemakers the best pick of grapes from different soils and microclimates. Liberty School cabernet sauvignon matures in ten percent new oak, for one year, before blending and bottling. The 2006 cab vintage is full-bodied with notes of cherry and vanilla. It has soft tannins and a smooth finish. Pair it with red meats and semi-aged, semi-hard cheeses. Try a glass with Upland Cheese’s Pleasant Ridge Reserve, Hook’s Sweet Constantine, or Stella Aged Asiago.

Upland Cheese’s Pleasant Ridge Reserve is a Gruyère-style cheese made from raw milk. The nutty, grassy flavor of Pleasant Ridge Reserve comes from the combination of fresh, carefully selected, pasture-produced milk and traditional cultures and enzymes. The cheese is stored in a caved environment for four months and washed and turned daily.

Hook’s Sweet Constantine is a firm, whole-milk cheese, with flavor characteristics of both Parmesan and Asiago. This cheese is excellent for cooking and topping off dishes.

Asiago resembles a cross between Cheddar and Parmesan. Stella Aged Asiago is slightly sweeter, smoother, and nuttier than Parmesan. It can be grated over bread, salads, soups, vegetables, seafood, pasta and pizza.