Casellula pairs each cheese with the most unexpected, flavor-enhancing delicacies – we’re always amazed at how each accompaniment perfectly complements (and often heightens) the flavor of each cheese.

Closest to farthest away (they arrange the cheeses from mildest to strongest): 

– Woodcock Farms Summer Snow (sheep’s cheese from Vermont) served with fudge and a hibiscus flower (this was far and away our favorite)

– Tavoliere (cow’s cheese from Italy) served with an apple cider reduction and an apple crisp

– Pipe Dreams Farm Ash Log (goat’s cheese from Pennsylvania, described as “rare and perfect”) served with roasted red pepper puree (this was one pairing I wasn’t a fan of)

– Bachensteiner (raw cow’s cheese from Germany) served with a beer & pepper mustard (this tasted a little like feet…but in a good way)

– Bonnieview Farms Mossend Blue (raw sheep’s cheese from Vermont) served with Nutella and a sesame tuille (Dad had to go this one alone, although I happily partook in the Nutella)