Sharp, creamy, and spicy with the intense, full flavor of blue cheese. Danish Blue's bright taste and quality are a testament to Denmark's long cheese-making history. We love this one for our Publix Apron's Celery Salad with Blue Cheese and Publix Apron's Sirloin Steak with Blue Cheese Butter.

• Origin: Denmark
• Available in: Wedges
• Serve: Blend into dressings and sauces or crumble over salads, chicken, or beef
• Pair with: Cabernet Sauvignon

     

 

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Creamy and soft, with a natural rind, sweet flavor, and hints of hazelnut or mushroom. Publix Brie is a Camembert-style brie produced by a co-operative located between the famous Omaha and Utah beaches in Normandy, France, an area known for its lush, rolling hills and fertile grasses. A delicious way to incorporate this cheese into a meal is to try our Publix Apron's Beef and Brie Panini with Horseradish Mayo Brie or try making Brie and Wild Mushroom Fondue.

• Origin: France
• Available in: Wedges and mini-rounds
• Serve: Serve cold on a cheese board or bake a mini-round and top with sweet-spiced nuts
• Pair with: Merlot

     

 

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Decadent, rich, creamy, and slightly earthier and nuttier than Brie. The first Camembert was made in the 18th century, and, even today, it is still produced exclusively in its original location: Normandy, France.

• Origin: France
• Available in: Mini-rounds
• Serve: Serve cold on a cheese tray or bake and top with sweet or savory garnishes
• Pair with: Pinot Noir

     

 

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A firm cheese, with bright flavor, dry texture, and an herbal aroma. Manchego is produced in the La Mancha region of Spain and is made from sheep's milk, with a natural rind developing during aging. Try it in our Publix Apron's Chicken Manchego or Publix Apron's Marinated Manchego Cheese on Sourdough.

• Origin: Spain
• Available in: Wedges
• Serve: Dice and add to salads, serve on a cheese board, or make a rich grilled cheese
• Pair with: Rioja

     

 

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Dry, aged, and slightly salty—yet also buttery and nutty. Italian Parmigiano-Reggiano is still handmade exactly as it was 700 years ago, with apprentices studying the craft for a decade before making their first wheel. This cheese is made in a specific area in the provinces of Bologna, Mantua, Modena, Parma and Reggio Emilia because these territories are home to plants and grasses that give its unique flavor. There are many imitators that call themselves Parmesan, but the real one is easily spotted by its name etched into the rind of every 75 lb. wheel. Showcase the quality of this cheese in our Publix Apron's Roasted Garlic and Parmigiano-Reggiano Mashed Potatoes or Publix Apron's Parmesan, Garlic, and Herb Breadsticks.

• Origin: Italy
• Available in: Wedges
• Serve: Grate and serve over red sauces, with roasted beef, or in Caesar salads
• Pair with: Chianti

     

 

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Hard, dense, and with a strong, sharp flavor and plenty of saltiness. The word "pecorino" is Italian for "sheep's milk", and, even though you'll find plenty of pecorino cheeses made throughout Italy, there's only one Pecorino-Romano. It dates back to the Roman Empire and is still made exclusively in areas around Rome.

• Origin: Italy
• Available in: Wedges
• Serve: Grate and serve over red sauces, grilled veggies, and in strong-flavored sauces
• Pair with: Montepuciano d'Abruzzo

     

 

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Aged and slightly sweeter, smoother, and nuttier than Parmesan. Though Asiago was first developed in Italy, this one is made right here in the USA. The quality is indicative of Wisconsin's old-world craftsmanship and rich dairy heritage.

• Origin: United States
• Available in: Wedges
• Serve: Cube for crackers or shave and sprinkle over red sauce, pasta, or salads
• Pair with: Rioja

     

 

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Creamy and soft, with sweet flavor and hints of hazelnut or mushroom. This cheese ages for about three weeks and has a natural rind that adds to the mushroom-like flavor. Though it can be served cold, cutting at room temperature will let you best experience its full flavor.

• Origin: United States
• Available in: Wedges and mini-rounds
• Serve: Serve cold on a cheese board or bake a mini-round and top with sweet-spiced nuts
• Pair with: Merlot

     

 

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Rich, nutty, and creamy; flavor sharpens with age. Our Hoop Cheddar is crafted in Wisconsin by an award-winning master cheese-maker. Small local family dairy farms provide the cheesemaker with high-quality milk from pasture-fed cows that graze in Calumet and Manitowoc counties in southeastern Wisconsin. It's perfect for our Publix Apron's Cheddar and Potato Soup, as well as our Publix Apron's Jalapeño Cheddar Cornbread.

• Origin: United States
• Available in: Wedges
• Serve: Serve on a cheese tray or use to make soups and cheese sauces
• Pair with: Merlot or craft beer

     

 

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Soft and crumbly with a mildly tangy taste and fresh dairy fragrance. Though first made in France, this cheese's popularity has led to production in the United States. Ours is from Wisconsin and is made with high-quality goat's milk.

• Origin: United States
• Available in: Logs
• Serve: Crumble over chicken and pork or stir into rice salads and risotto
• Pair with: New Zealand Sauvignon Blanc

     

 

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Soft and all natural with a delicate and pleasantly sour taste. As with many of our other domestic cheeses, this mozzarella comes from Wisconsin. It's made by an award-winning master cheese-maker who specializes in all-natural products.

• Origin: United States
• Available in: Balls and logs
• Serve: Layer with fresh tomatoes and basil or drizzle with vinaigrette and herbs and olive oil
• Pair with: Sauvignon Blanc

     

 

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Low fat, nutty, rich, and slightly sweet and salty. Its flavor is perfect for sauces, snacks and desserts. This cheese is made from part-skim milk and is aged for over 10 months. Try it in our Publix Apron's Parmesan, Garlic, and Herb Breadsticks and our Publix Apron's Garlic and Parmigiano-Reggiano Mashed Potatoes.

• Origin: United States
• Available in: Wedges
• Serve: Stir into mashed potatoes, shred over pasta, or cube and serve with fresh grapes or strawberries
• Pair with: Chianti

     

 

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Mellow, buttery, and nutty with a hard, smooth texture with holes called eyes. Eyes form because bubbles of carbon dioxide develop during the cheese-making process, and, in the final product, leave these empty pockets.

• Origin: United States
• Available in: Wedges
• Serve: Slice and add to sandwiches or melt for fondue
• Pair with: Gewürztraminer

     

 

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