Cheese

ANDRAE’S BAKERY

Handcrafted from Scratch and Baked Fresh Daily

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Specialty Cheese

General Cheese & Wine Pairing Guidelines

We carry over 30 types of imported and domestic cheese with an

emphasis on artisanal cheesemakers. New cheeses arrive every week.

Feel free to ask questions or for suggestions.

If you are curious about a cheese, we can give you a taste before you buy.

There are many different cheeses and wines, so here is a general guideline on pairing. It, also, depends on personal preference.

Young Milky Cheeses --- Light, Young, and Fruity Wine, White or Red like Sauvignon Blanc or Pinot Noir

Strong Flavored cheeses --- Young Robust Red Wine

Aged Mellow Cheeses --- Older Robust Wines like Cabernet Sauvignon and Zinfandel

Soft Ripened Cheeses --- Full Flavored Chardonnays

Soft, Rich Cheese, Taste not Overpowering --- Older Fine Wines

Intense, Complex Blues --- Sweet Dessert Wines like Port or Sauternes

Source The Cheese Lover’s Cookbook & Guide by Paula Lambert

Storing Cheese

It is ideal to store your cheese in the vegetable drawer in your refrigerator.

Since it is alive, let it breathe.

Fresh Cheeses should be wrapped in butcher paper, parchment paper, or wax paper
Blue cheeses should be wrapped in foil
The rest should be wrapped in loosely wrapped saran wrap

Fresh Cheese will last a week or two while hard cheeses like Parmigiano Reggiano will keep for one to two mouths

Serving Cheese

It is always best to serve cheese at room temperature for the best flavor, texture, and aroma. Remove it from the cheese wrap and allow to come up to room temperature for thirty minutes to one hour before enjoying.

Cheeses can be served with various items; besides our handcrafted, hearth baked breads, serve it with dried or seasonal fresh fruit, nuts, honey, olives, cured meats, and crackers.

Cheese Plates

If you are sampling several wines, pick one cheese that pairs well with each wine. You can do this be focusing on the origin of the wine and cheese. Or just pick one that compliments the wine (see above).
You will want to have a variety of cheeses for your guests to choose from since taste is a personal preference. Do not just cater to yours. For less than ten people, 3 to 4 cheeses is adequate. For more than 10 people, try 5 cheeses. A good combination would include a fresh cheese, blue cheese, an aged cheese, soft ripened cheese, and an unique cheese.
Combinations should include the various types of milk: cow, goat, and sheep.
A combination of sizes and shapes make for the best presentation. Cubing cheese is not always the best way to enjoy a cheese. Fan some cheese out and have individual knives for each cheese. The cut will effect the taste of the cheese.
Allow 2 ounces of cheese per person
Hint: Since cheese is light in color, display on a tray with a dark background or on green grape leaves.
Accoutrements: Embellish your cheese plate with our selection of cured meats, marcona almonds, and membrillo. As well as, honey, crackers, and olives.

Suggestions

Classic

Cheddar or Cheddar like

Blue

Chevre

Brie

Firm sheep

Californian

Mt. Tam

Seascape or Holey Cow

Pt. Reyes Blue

Chevre such as Redwood Hill Crottin