Ken, Iowa City Specialty Department, Cheese & Beer Buyer

Alsatian Munster: It’s strong and complex and a little stinky (in an appealing way) and earthy. It’s great with a semolina baguette and a bottle of Côtes du Rhône or an Alsatian White.
 Parrano from Holland: This cow’s milk cheese combines the creamy mouthfeel of a Gouda with the zip of Parmesan, and I have always enjoyed a little zip in my creamy mouthfeel, haven't you?
 
 
 
Linda, Specialty Department
 
Ossau Iraty: This is made from sheepmilk in the Basque Country. I like how it feels in the mouth – very silky and soft. It’s mild but with good flavor, kind of olivey.
Taleggio: Not everyone likes a stinky cheese, but I love this one. Made from cows’ milk, it’s earthy, grassy, flowery, herby, buttery, and very yummy.
Bucheron: This has a classic goat cheese tanginess. It ripens on the edge first, so it’s creamier there and you get a variety of ripeness that’s really interesting. 
 
 
Lucas, Coralville Specialty Department
Cypress Grove Chevre – Truffle Tremor: This is still my absolute favorite. It’s amazing, with black truffles. The nutty ripe edge is like butter and I like to spread it on bread, and eat the middle part on crackers. The whole Cypress Grove line is incredible.
 
 
 
 
Miss Nik, Iowa City Specialty Department Lead
Appenzeller: I love this because I love fondue – this just adds another dimension to it. It’s a perfect melter and melty cheese is the best food on the planet.
Pleasant Ridge Reserve: This cheese, from Dodgeville, Wisconsin, is very complex, nutty, with a bit of sweetness. It’s made from milk from pastured, free-roaming cows. And it’s won best in show three times at the American Cheese Society.
Capriole Chevre: This is certified humane. It tastes great, it’s low in fat, has no cholesterol, and is low in sodium. What more can you ask for?

 

Tom, Coralville Specialty Department Lead

Delice de Bourgogne: I have truly never met a person that didn’t like this cheese, and 
if I ever do I'll punch them in the nose.

Manchego: Kinda Cheddar-y and pretty darn tasty. Always liked at dinner parties.