Performance Notes
We leave the melty, ooey-gooey dishes to young cheddars. Aged cheddar has earned the right to be left alone next to breads, pastas and robust soups.
Pairing Notes
There’s a lot of flavor and texture going on with aged cheddar, so you want a drink that stands up to that but doesn’t overpower it. We like off-dry, mature beverages that have just a touch of sweetness like saison ale, cider, bock and Belgian ales. For wine, we recommend riesling, chardonnay and champagne (whites) and syrah, pinot noir and chianti (reds). Bourbon and single malt scotch are always sure bets too.
Beer & Cider
Amber Ale
Belgian Ale
Cider
IPA
Pale Ale
Saison Ale
Scotch Ale
Stout
Liquor
Bourbon
Rum
Red Wine
Madeira
Malbec
Port
Syrah
White Wine
Pinot Gris
Sauvignon Blanc
Serve
Aged cheddar likes to be eaten with a little sticky sweetness, so we often serve it with a homemade jam, chutney or honey. You can also get to that winning combo by way of tart with sweet pickles or pickled beets. It makes for a classic English Ploughman’s lunch (cheese, fruit and veggie board) and we also love it with big, peppery green salads, a warm grain salad (barley, farro, quinoa) or most hearty soups.