Made in Wisconsin from fresh local goat’s milk — LaClare is known for its clean, fresh style that highlights the terroir of the Midwest.

• Texture: Light, creamy, and spreadable.
• Flavor: Bright and tangy, with lemony acidity and subtle earthiness from the goat’s milk.
• Aroma: Clean and slightly grassy.
• Pairings: Drizzle with honey, pair with fresh herbs or roasted beets, or serve with Sauvignon Blanc or a crisp rosé.

Wine Thief Recommends: Les Pouches Chenin Blanc. Unoaked and medium bodied with wonderful acid and earthiness to align with the cheese.

“Quark” is a German-style fresh cheese rarely made in the U.S.; Milton Creamery makes a beautiful example that bridges cream cheese and ricotta.

• Texture: Smooth and spoonable, between yogurt and cream cheese.
• Flavor: Mild, milky, slightly tangy — very fresh.
• Aroma: Delicate and lactic.
• Pairings: Excellent with fruit preserves, herbs, or as a dip base. Try with light white wines or wheat beers.

Wine Thief Recommends: Sturmwolken Riesling. The acidity of this wine will cut through the richness while a touch of residual sugar, and it’s floral notes will compliment the cheese.

Made daily in Wisconsin using local cow’s milk; this mozzarella captures the essence of “fior di latte” Italian tradition.

• Texture: Soft, moist, and tender with a delicate outer skin.
• Flavor: Milky and clean with a hint of sweetness.
• Aroma: Fresh cream.
• Pairings: Perfect for Caprese salads, olive oil, tomatoes, and basil. Pairs with Pinot Grigio or Pilsner.

Wine Thief Recommends: Santa Maria Palma Aragosta Vermentino. The fresh lemon, lime, and grapefruit notes in this wine will be very complementary the creamy and mild flavors of the cheese.

Traditional French Camembert made in Normandy — a benchmark for lovers of creamy, complex soft cheeses.

• Texture: Creamy interior with a bloomy rind.
• Flavor: Earthy, mushroomy, buttery, and slightly tangy when ripe.
• Aroma: Barnyard and mushroom.
• Pairings: Crusty bread, apple slices, or Champagne.

Wine Thief Recommends: Rochebin Bourgogne Pinot Noir. With it’s mirroring earthiness and mushroom notes, plus it’s light body and low tannins, it’s ideal for the Camembert.

With over 75% butterfat, this brie is indulgent — perfect for those who say “the creamier, the better!”

• Texture: Triple-cream, ultra-rich, buttery, and luscious.
• Flavor: Buttery, with hints of mushrooms and salt; melts on the tongue.
• Aroma: Cream and mushroom.
• Pairings: Sparkling wines, pears, or fig jam.

Wine Thief Recommends: Kind Stranger Chardonnay. This has the acid to deal with the creaminess and the body to complement the richness, plus the little bit of Roussanne (wine grape variety) will accent any earthy mushroom notes.

True Swiss Gruyère aged six months — a balance between youthful sweetness and savory depth.

• Texture: Firm, smooth, and pliable.
• Flavor: Nutty, buttery, with a hint of caramelized onion and salt.
• Aroma: Roasted nuts and cellar.
• Pairings: Chardonnay, lager, or cured meats.

Wine Thief Recommends: Stadt Krems Kremstal Gruner Veltliner. The richness, acid and nuttiness of Gruner is perfect here.

Made from raw cow’s milk in the Jura Mountains — a cheese that reflects France’s alpine pastures beautifully.

• Texture: Dense and slightly crystalline.
• Flavor: Layers of caramel, nuts, butter, and fruit; long finish.
• Aroma: Toasted nuts and hay.
• Pairings: Jura white wines, apples, or charcuterie.

Wine Thief Recommends: Lustau Fino Jarana Solera Sherry Familiar. Nutty and dry to mirror the cheeses’ nutty qualities.

Made from Manchega sheep’s milk — a Spanish classic aged about six months (“Curado”).

• Texture: Firm and sliceable with small eyes.
• Flavor: Buttery, nutty, with notes of lanolin and caramel.
• Aroma: Sweet and slightly earthy.
• Pairings: Quince paste, Marcona almonds, or Rioja.

Wine Thief Recommends: Viña Almeira Albariño. This medium to light bodied white, with it’s crisp acidity and citrusy notes, will provide a refreshing contrast.

Aged Gouda develops those crunchy amino acid crystals — a favorite for cheese geeks.

• Texture: Hard, crumbly, with visible protein crystals.
• Flavor: Intense caramel, butterscotch, and nutty richness.
• Aroma: Sweet and toasted.
• Pairings: Dark beer, port, or apples.

Wine Thief Recommends: Château Jacquet Cabernet. With the age on this cheese, there is a need for bigger bodied structured red, and this cabernet sauvignon from France fits the bill.

Aged in Wisconsin’s traditional bandage-wrapped style — a sharp cheddar with serious character.

• Texture: Firm, crumbly, slightly crystalline.
• Flavor: Sharp, tangy, with caramel and nutty notes.
• Aroma: Savory and complex.
• Pairings: IPA, bourbon, or apple chutney.

Wine Thief Recommends: A bigger bolder cheese with age calls for a bigger bolder wine, so McPherson Shiraz from Australia gets the call with it’s bold dark fruit and big bodied structure it will complement.

The oldest of the Roman cheeses — traditionally fed to soldiers for its energy and flavor.

• Texture: Hard, dry, and granular.
• Flavor: Salty, sharp, and tangy from sheep’s milk.
• Aroma: Pungent and savory.
• Pairings: Great with Chianti, olives, or honey.

Wine Thief Recommends: Saladini Pilastri Rosso Piceno. A blend of Montepulciano and Sangiovese. This is a classic pairing – the fruit from the wine will balance the saltiness of the Pecorino.

Made from sheep’s milk and aged in Roquefort-sur-Soulzon caves — one of the world’s oldest protected cheeses.

• Texture: Moist, crumbly, and creamy.
• Flavor: Sharp, salty, and tangy with deep minerality.
• Aroma: Strong and earthy.
• Pairings: Sauternes, honey, or figs.

Wine Thief Recommends: Zuccardi Q Malbec. The fruit from the wine will pop up front with the salty tang of the cheese, the wine’s acid matching the creaminess.

A local favorite aged in natural sandstone caves — Minnesota’s proud blue cheese tradition.

• Texture: Creamy with even veining.
• Flavor: Bold yet balanced — tangy, salty, and buttery.
• Aroma: Earthy with a clean finish.
• Pairings: Honey, dark chocolate, or stout.

Wine Thief Recommends: Mas de Gourgonnier Rouge. This blend from Provence has dark fruit and spice notes with the complexity and acid that balance and play off the cheese.