{"Cheeses":[{"uid":81,"name":"Aged Cheddar","description":"We don’t shy away from sharpness, so we adore this been-around-the-block cheese for its full-flavor cheekiness. You see the life experience in its beautiful crystalline cracks and you taste it in its always complex and sometimes tangy flavor. This lower-moisture, often flaky cheddar is sometimes but not always clothbound. Any way you slice it (or not), live free, aged cheddar -- you’ve certainly done your time!","description_short":"","img_detail":"/images/Cheese/AgedCheddar.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/agedcheddar.png","audiofile":"/images/CheeseCupid/audio/Aged Cheddar 02.mp3","flavor":"Sharp and complex. Becomes increasingly crumbly with age.","otherPairings":"","url":"/our-cheese/pairing/with-cheese/81/264/Aged Cheddar","cheeseVarietyId":264,"beverageIds":[10,20,22,25,27,31,32,37]},{"uid":2,"name":"Alpine-Style","description":"The Alps have been home to exceptional cheeses from Switzerland, France, Germany, Austria and northern Italy since the 11th century. These cooked and pressed, white-to-golden rustic cheeses were handcrafted to weather the frequent snow-packed storms raging through the Alps. Lucky for us, Wisconsin cheese-makers have been producing award-winning, alpine-style cheeses in our own backyard for nearly 200 years. We use traditional techniques including copper vats to realize the sky’s-the-limit potential of these nutty, rich, full-bodied cheeses. Whether it’s blizzardy outside or not, anytime is the right time for these wonderful wonders from Wisconsin!","description_short":"n/a","img_detail":"/images/Cheese/Alpine-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/gruyere.png","audiofile":"/images/CheeseCupid/audio/Alpine Style 02.mp3","flavor":"Nutty, rich, sweet, and full-bodied. Flavors increase with age.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/2/27/Alpine-Style","cheeseVarietyId":27,"beverageIds":[1,2,5,8,9,12,15,18,19,21,22,23,24,30,34,35,38,43]},{"uid":1,"name":"Asiago","description":"Asiago is the sadly underappreciated Italian sibling of parmesan. Give it some love, people! From young and smooth to aged and crumbly, asiago is a fruity and slightly tart, savory cheese. We love to eat it fresh, but we enjoy cooking with it even more. Named for the small town in northern Italy where it was born, asiago is similar to other mountain cheeses in that it’s dense and firm, well-aged, and originally crafted to weather those long, tough winters in the Dolomites (the Italian corner of the Alps). We love our Wisconsin asiago unconditionally (and year-round!) on its own, on a cheese board or finely grated over nearly any pasta-based entree.","description_short":"n/a","img_detail":"/images/Cheese/Asiago-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/asiago.png","audiofile":"/images/CheeseCupid/audio/Asiago 02.mp3","flavor":"Changes from mild when young to sharp, buttery, and nutty when aged.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/1/4/Asiago","cheeseVarietyId":4,"beverageIds":[1,2,6,7,8,9,12,15,18,19,20,22,32]},{"uid":82,"name":"Baby Swiss","description":"Take away some of the aging of swiss cheese and emmental and you get younger, milder and higher-moisture baby swiss. Nobody knows for sure the origin story of this buttery delightful, full-of-micro-holes cheese. It seems to be native to the American Midwest and it seems to have been created sometime in the middle of the last century. In the hands of our Master Cheesemakers, baby swiss from Wisconsin is less bold than its siblings but every bit as versatile as swiss and emmental. You have our permission to make it all you own.","description_short":"n/a","img_detail":"/images/Cheese/BabySwiss-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/babyswiss.png","audiofile":"/images/CheeseCupid/audio/Baby Swiss 02.mp3","flavor":"Mild, buttery, creamy, and slightly sweet.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/82/5/Baby Swiss","cheeseVarietyId":5,"beverageIds":[3,14,15,21,29,31,34,35]},{"uid":83,"name":"Blue","description":"Not everyone loves a no-kidding-around blue, but we really value the strength and character of this Old World, blue-veined beauty. Wisconsin cheesemakers produce an impressive number of award-winning blues, and many are sharp, peppery and unforgettable. Words to the wise: Serious cheese deserves serious bread, so pair with some care.","description_short":"n/a","img_detail":"/images/Cheese/Blue-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/blue.png","audiofile":"/images/CheeseCupid/audio/Blue 02.mp3","flavor":"Pleasantly sharp, with earthy flavors. Some varieties are salty, with hints of pepper.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/83/7/Blue","cheeseVarietyId":7,"beverageIds":[2,5,7,9,10,12,14,16,18,22,27,30,34,38,43]},{"uid":84,"name":"Brick","description":"Brick is a Wisconsin original from way back. Wisconsin cheesemakers first crafted brick cheese in the late 1800s and named it matter-of-factly after the bricks cheesemakers were using to press the curds. When young, brick cheese is deliciously mild with just a tiny bit of nuttiness. Give it some time to age though, and it ambles into more complex, pungent, even tangy territory. Brick''s nickname for as long as we can remember has been \"married man''''s Limburger.\" In other words, it’s a tamer, quieter version of that famously stinky German cheese.","description_short":"n/a","img_detail":"/images/Cheese/Brick-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/brick.png","audiofile":"/images/CheeseCupid/audio/Brick 02.mp3","flavor":"Changes from mild and sweet with a touch of nuttiness when young to pungent and tangy when aged.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/84/8/Brick","cheeseVarietyId":8,"beverageIds":[1,8,9,11,15,19,20,21,22,23,30,31,33,34]},{"uid":86,"name":"Butterkäse","description":"Butterkäse is a decadently creamy cow’s milk cheese that’s incredibly popular in Germany and Austria where it originated. In Wisconsin, we also loudly sing its praises, and when we do, we pronounce it booter-keh-zuh. Butterkäse is short for “buttery cheese” because of its soft and silky, butter-like texture. It’s a cheese we’re always more than happy to hang out with in a corner at a party, whether it’s served straight-up or in a dish. If butterkäse in the room, you’ll always know where to find us.","description_short":"n/a","img_detail":"/images/Cheese/Butterkase-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/butterkase.png","audiofile":"/images/CheeseCupid/audio/Butterkase 02.mp3","flavor":"Mild, buttery, and delicate.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/86/10/Butterkäse","cheeseVarietyId":10,"beverageIds":[5,11,15,20,21,29,33,36,37,43]},{"uid":90,"name":"Cheese Curds","description":"Wisconsin cheese curds never met a frown they couldn’t turn upside-down. Springy and fresh and famous for that adorable squeak, cheese curds are just flat-out fun! For one, they give you an eye into the magic of cheesemaking, since all cheese starts by separating the curds from the whey. They are also tiny and funny looking with no two alike, like some of the cutest kids we know. Batter and fry them (the curds, not the children!), throw them on top of fries and smother them in gravy, like our neighbors to the north do. Or, just enjoy them fresh, as is. You can’t go wrong with this irresistible Wisconsin original.","description_short":"n/a","img_detail":"/images/Cheese/cheese-curds-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/cheesecurds.png","audiofile":"/images/CheeseCupid/audio/Cheese Curds 02.mp3","flavor":"Mild and salty with a slight rubbery texture.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/90/135/Cheese Curds","cheeseVarietyId":135,"beverageIds":[21,25,28,29,31,35]},{"uid":91,"name":"Colby","description":"Colby makes Wisconsin proud. Cheesemakers in the central Wisconsin town of Colby dreamed it into existence in the late 1800s, and if there were a state cheese colby would be a frontrunner. Many think of it as a milder form of cheddar, because the cheese making processes are similar. It’s tender, it’s lacy, it’s a perfect melter, and most importantly, it makes everything you put with it tastier. ","description_short":"n/a","img_detail":"/images/Cheese/Colby-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/colby.png","audiofile":"/images/CheeseCupid/audio/Colby 02.mp3","flavor":"Mild and cheddar-like.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/91/15/Colby","cheeseVarietyId":15,"beverageIds":[2,3,6,7,8,9,14,18,21,24,28,29,33,35,38]},{"uid":93,"name":"Fontina","description":"Lucky for us, this centuries-old cheese from Italy’s Alpine Aosta Valley came with cheesemakers that emigrated from northern Italy to Wisconsin at the end of the 19th century. Once here, they quickly began putting a Wisconsin spin on this Italian classic through trial and error and, in time, with creative rubs and flavor infusions. Wisconsin fontina has a full, yet gentle flavor, with a touch of tartness that ramps up with age. If you want a versatile cheese that performs as well cooked as it does on a cheeseboard, Wisconsin fontina will always do you right.","description_short":"n/a","img_detail":"/images/Cheese/Fontina-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/fontina.png","audiofile":"/images/CheeseCupid/audio/Fontina 02.mp3","flavor":"Danish and Swedish styles are slightly tart and nutty, with light, earthy flavors. Italian styles are mild, earthy, and buttery.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/93/24/Fontina","cheeseVarietyId":24,"beverageIds":[1,9,11,15,18,23,31,33,37]},{"uid":95,"name":"Gorgonzola","description":"We happily reap what we sow when it comes to our state’s exceptional, award-winning gorgonzola. This rich and creamy Italian cheese, named for Italy’s Po Valley town near Milan, was first made in A.D. 879. Italian immigrants brought its recipes with them to Wisconsin, where our cheesemakers put their own spin on this timeless classic. Gorgonzola was one of our country’s first blue cheese loves, so it makes sense that we’d make ours so memorable. In every possible way.","description_short":"n/a","img_detail":"/images/Cheese/Gorgonzola-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/gorgonzola.png","audiofile":"/images/CheeseCupid/audio/Gorgonzola 02.mp3","flavor":"An earthy flavor that is slightly sharp.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/95/25/Gorgonzola","cheeseVarietyId":25,"beverageIds":[7,8,9,10,14,18,22,25,30,34,37]},{"uid":96,"name":"Gouda","description":"In Wisconsin, we do the Dutch proud with our cultured, buttermilk-rich gouda. It’s sometimes young, sweet and springy, and other times aged, complex and slightly crystalline. Holland-born, creamy, washed-curd gouda is a slightly sweet and incredibly versatile cheese. Wisconsin-born-and-bred gouda is perfect for nearly any role you want it to play, whether it be a starring role on a cheeseboard or as a supporting character as, say, a casserole ingredient.","description_short":"n/a","img_detail":"/images/Cheese/Gouda-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/gouda.png","audiofile":"/images/CheeseCupid/audio/Gouda 02.mp3","flavor":"Light, buttery, and nutty.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/96/26/Gouda","cheeseVarietyId":26,"beverageIds":[1,3,7,15,17,18,19,21,22,23,24,25,28,30,31,34,36,37,38,43]},{"uid":97,"name":"Havarti","description":"This soft, creamy and always-inviting Danish cheese was invented by Hanne Neilsen in the mid-1800s. She named her washed curd, slightly sweet cheese “Havarthi,” after her farm. In Wisconsin, we love this rindless melter, with its tiny pinprick holes or “eyes”, straight-up or studded with dill, caraway or other herbs. However you prefer it, we think versatile havarti is underrated. Not by us, mind you. In Wisconsin, havarti is a conversation stopper. When it’s in the house, Wisconsinites are concentrating on the task at hand: getting some havarti before it’s all gone.","description_short":"n/a","img_detail":"/images/Cheese/Havarti-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/havarti.png","audiofile":"/images/CheeseCupid/audio/Havarti 02.mp3","flavor":"Buttery, creamy, and slightly acidic.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/97/28/Havarti","cheeseVarietyId":28,"beverageIds":[1,2,8,9,11,14,19,29,31,33,34]},{"uid":101,"name":"Muenster","description":"Muenster is one of our country''s first semi-soft cheeses, and it originated in ancient monastic Alsace, France. It made its way to Wisconsin’s no-shortcuts, no-nonsense cheesemakers in the late 1800s. In Europe, muenster is traditionally a soft, creamy white, washed-rind cheese. In Wisconsin, it''s a bit firmer, ranging from mild-to-sharp, with a bright orange, natural annatto coating. We can’t get enough of this earthy, able-bodied cheese. We’ve tried and it’s just not possible.","description_short":"n/a","img_detail":"/images/Cheese/Muenster-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/muenster.png","audiofile":"/images/CheeseCupid/audio/Muenster 02.mp3","flavor":"Mild to mellow, faint aroma, and savory. Becomes creamier with age.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/101/38/Muenster","cheeseVarietyId":38,"beverageIds":[8,9,14,17,18,19,20,21,22,24,29,30,31,32,34]},{"uid":102,"name":"Parmesan","description":"Born in the upper Po River Valley of Northern Italy in the Middle Ages, parmesan is a soulful and legendary cheese. It gained early popularity in the 14th century for the enormous size of its wheels, virtual indestructibility, long shelf life and incredible depth of flavor. Here in America, Wisconsin leads the pack in quantity and quality when it comes to this sweet and savory, nutty and complex cheese. Our cheesemakers have really embraced this cheese’s proud tradition in mastering that classic flavor profile of butterscotch plus salt plus that signature parmtastic tang.","description_short":"n/a","img_detail":"/images/Cheese/Parmesan-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/parmeson.png","audiofile":"/images/CheeseCupid/audio/Parmesan 02.mp3","flavor":"Buttery, sweet, and nutty. Intensifies with age.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/102/42/Parmesan","cheeseVarietyId":42,"beverageIds":[5,6,7,8,11,15,16,17,18,19,22,32,36,37,38,43]},{"uid":106,"name":"Swiss","description":"There are a vast array of beautiful cheeses packing Swiss passports, and Wisconsin’s versions of pale, hole-ly Swiss cheese is our ode to the lot of them. Our Swiss cheese is a kissing cousin to Switzerland’s emmental, and both cheeses are full of those naturally occurring and iconic holes. Wisconsin Swiss is rindless and locked and loaded with buttery, nutty and slightly sweet flavor. Whether you stick your fingers through it and nibble away, or serve it in a deli spread, this full-flavored cheese isn’t about to judge you. Its wants are simple and its motivations are pure. Just slice it, eat it and come back for more.","description_short":"n/a","img_detail":"/images/Cheese/SwissCheese-h.jpg","img_thumbnail":"/images/CheeseCupid/images/cheese/thumb/swiss.png","audiofile":"/images/CheeseCupid/audio/Swiss 02.mp3","flavor":"Mellow, buttery, and nutty.","otherPairings":"n/a","url":"/our-cheese/pairing/with-cheese/106/58/Swiss","cheeseVarietyId":58,"beverageIds":[1,2,8,9,15,17,18,19,21,28,35]}],"Beverages":[{"uid":20,"name":"Amber Ale","description":"Originally hailing from the West Coast of America, easy-to-drink ambers strike what we think is the perfect balance of hops to malt. These often on-the-sweeter-side, slightly citrusy brews tend to be true to their name and amber in color, but some skew to darker brown and even sometimes red. We like our ambers with barbecue, hearty soups, sandwiches and other savory, full-flavored foods.","description_short":"Originally hailing from the West Coast of America, easy-to-drink ambers strike what we think is the perfect balance of hops to malt.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_AmberAle.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/amberale.png","audiofile":"/images/CheeseCupid/audio/Amber Ale 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/20/Amber Ale","cheeseIds":[1,81,84,86,101]},{"uid":21,"name":"American Pale Lager","description":"Golden, light, and refreshing, American pale lager is typically a lightly hopped and malted, balanced brew with a slightly bitter finish. It’s a beer that goes down easy, and generally has a low alcohol content that averages somewhere in the range of 4-6 percent. If you’re looking for a summer session beer, American pale lager has you covered. We enjoy all sorts of foods with this crisp and easy-drinking beer, including Mexican food, fish and chips, roasted chicken and spicy food.","description_short":"Golden, light, and refreshing, American pale lager is typically a lightly hopped and malted, balanced brew with a slightly bitter finish.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_AmericanPaleLager.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/lager.png","audiofile":"/images/CheeseCupid/audio/American Pale Lager 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/21/American Pale Lager","cheeseIds":[2,82,84,86,90,91,96,101,106,107,108]},{"uid":1,"name":"Beaujolais","description":"This light-bodied, easy-drinking French red is made from the thin-skinned gamay grape and tucks perfectly into a picnic basket. It’s fruity, vibrant and lower in tannins than many of its red siblings, and it pairs beautifully with a wide array of foods, including meats, pastas and mushroom-based dishes.","description_short":"This light-bodied, easy drinking French red is made from the thin-skinned gamay grape and tucks perfectly into a picnic basket.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_Red_Beaujolais.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/beaujolais.png","audiofile":"/images/CheeseCupid/audio/Beaujolais 02.mp3","grouping":"RedWine","url":"/our-cheese/pairing/with-beverage/1/Beaujolais","cheeseIds":[1,2,84,92,93,96,97,106]},{"uid":22,"name":"Belgian Ale","description":"There are so many different types of Belgian ales, but what unites them all is their moderate to high-alcohol content and tendency to be on the sweeter, often fruity side. They’re also highly drinkable. Many Belgian ales were first concocted in monasteries, and monks tend to perfect that which they make over the centuries. Practice makes perfect, evidently. We love these big ales for their nuance and complex fruity, flavors. We like to drink them for lunch or dinner with everything from honey glazed ham, sausage or mussels, and for dessert with fruity tortes, cheesecake and alpine and bloomy rind cheeses. They pack a punch, though, so don’t let them sneak up on you!","description_short":"There are so many different types of Belgian ales, but what unites them all is their moderate to high-alcohol content and tendency to be on the sweeter, often fruity side.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_BelgianAle.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/belgianale.png","audiofile":"/images/CheeseCupid/audio/Belgian Ale 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/22/Belgian Ale","cheeseIds":[1,2,81,83,84,95,96,101,102,108]},{"uid":23,"name":"Bock","description":"Typically brewed in the fall and drunk in the spring, Germany’s amber-to-brown bock is a robust and malty lager often brewed for festivals. Historically, bocks were brewed by monks with bottom-fermented yeast. They’re low on hops and big on flavor, and we often pair them (in a proper German stein, of course!) with smoked foods, stews and braises, sausages, spicy foods, earthy and spreadable cheeses and dark chocolate.","description_short":"Typically brewed in the fall and drunk in the spring, Germany’s amber-to-brown bock is a robust and malty lager often brewed for festivals.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_Bock.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/bock.png","audiofile":"/images/CheeseCupid/audio/Bock 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/23/Bock","cheeseIds":[2,84,93,96,107,108]},{"uid":5,"name":"Bourbon","description":"We’re crazy about this All-American, barrel-aged beauty, and we proclaim bourbon one of America’s best and tastiest inventions. It doesn’t have to be distilled in Kentucky, but that’s where this brown beauty was born in the 1700s, and where much of our country’s finest bourbon is still made to this day. When we want a warming spirit full of caramel, vanilla, oak, with a rich history, please pass the bourbon! Whether neat or mixed in a cocktail, bourbon gets along famously with all sorts of foods, including southern foods like country ham and barbecued beef brisket, as well as grilled steak, braises, pickles, chocolates and cheeses.","description_short":"We’re crazy about this All-American, barrel-aged beauty, and we proclaim bourbon one of America’s best and tastiest inventions.","img_detail":"/images/CheeseCupid/images/beverage/detail/Liquor_Bourbon.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/bourbon.png","audiofile":"/images/CheeseCupid/audio/Bourbon 02.mp3","grouping":"Liquor","url":"/our-cheese/pairing/with-beverage/5/Bourbon","cheeseIds":[2,83,86,102]},{"uid":36,"name":"Brandy","description":"Typically served as an after-dinner drink, amber-colored brandy is a bright, and oftentimes slightly spicy, distilled wine usually aged in oak. It goes into many delicious cocktails and drinks, like sangria, sidecars and, a proper Old Fashioned. That said, we generally like to drink it straight-up. Brandy pairs effortlessly with rich desserts and cheeses, fresh oysters and seasonal fruits.","description_short":"Typically served as an after-dinner drink, amber-colored brandy is a bright, and oftentimes slightly spicy, distilled wine usually aged in oak.","img_detail":"/images/CheeseCupid/images/beverage/detail/Liquor_Brandy.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/brandy.png","audiofile":"/images/CheeseCupid/audio/Brandy 02.mp3","grouping":"Liquor","url":"/our-cheese/pairing/with-beverage/36/Brandy","cheeseIds":[86,96,102,107]},{"uid":24,"name":"Brown Ale","description":"Thanks to British brewers in the 17th century, we have this diverse family of rich, malty, sweet, reddish-brown ales. If we’re looking for comfort in a bottle, brown ale usually does the trick. It’s low in hops, usually with a nutty, fruity profile and it’s super food-friendly. Foods that get along well with brown ale include grilled red meats, mushrooms, all sorts of root vegetables, poultry and nutty and most longer-aged cheeses.","description_short":"Thanks to British brewers in the 17th century, we have this diverse family of rich, malty, sweet, reddish-brown ales.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_Brown_Ale.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/brownale.png","audiofile":"/images/CheeseCupid/audio/Brown Ale 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/24/Brown Ale","cheeseIds":[2,91,96,101,107]},{"uid":2,"name":"Cabernet Sauvignon","description":"Cabernet sauvignon is a full-bodied, tannic, acidic, power-punch of a wine grown worldwide that Wisconsinites, like most of America, adore. Young cabs are great, but this wine usually gets better with aging. Because it has such a strong spine, cabernet sauvignon is great with everything from rich stews, braises and slow roasted meats, to bright, spicy Asian dishes.","description_short":"Cabernet sauvignon is a full-bodied, tannic, acidic, power-punch of a wine grown worldwide that Wisconsinites, like most of America, adore.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_Red_CabernetSauvignon.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/cabernetsauvignon.png","audiofile":"/images/CheeseCupid/audio/CabernetSauv02.mp3","grouping":"RedWine","url":"/our-cheese/pairing/with-beverage/2/Cabernet Sauvignon","cheeseIds":[1,2,83,91,97,106]},{"uid":3,"name":"Champagne","description":"There are loads of bubbly whites produced around the world, but if your fluted glass is filled with champagne, those bubbles came from France’s northernmost wine region, Champagne. Champagne is a light and beautiful fizzer made with complex and highly-regulated techniques. Most associate champagne with luxury, power and celebration, making it a perfect pairing for foods like oysters and caviar, exceptional bloomy rind cheeses and French patisserie-style, fruit-based desserts.","description_short":"There are loads of bubbly whites produced around the world, but if your fluted glass is filled with champagne, those bubbles came from France’s northernmost wine region, Champagne.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_White_Champagne.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/champagne.png","audiofile":"/images/CheeseCupid/audio/Champagne 02.mp3","grouping":"WhiteWine","url":"/our-cheese/pairing/with-beverage/3/Champagne","cheeseIds":[82,91,96]},{"uid":15,"name":"Chardonnay","description":"With flavors ranging from crisp to creamy, chardonnay is a global favorite for good reason. Sometimes it’s citrusy and light, while at other times it’s buttery and honeyed. It drinks well with a wide range of foods, including seafood (crab cakes and lobster, please!), poultry, and big, bright, veggie-loaded salads.","description_short":"With flavors ranging from crisp to creamy, chardonnay is a global favorite for good reason.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_White_Chardonnay.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/chardonnay.png","audiofile":"/images/CheeseCupid/audio/Charndonnay 02.mp3","grouping":"WhiteWine","url":"/our-cheese/pairing/with-beverage/15/Chardonnay","cheeseIds":[1,2,82,84,86,93,96,102,106,107]},{"uid":6,"name":"Chianti","description":"Hailing from the central region of Tuscany where it was born, chianti is a nuanced and full bodied red wine. We never uncork a bottle without finishing it. Chianti’s medium-high acidity and mid-level tannins make it ideal for barbecue, pizza, pasta and fresh-from-the-garden summer vegetables.","description_short":"Hailing from the central region of Tuscany where it was born, chianti is a nuanced and full bodied red wine.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_Red_Chianti.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/chianti.png","audiofile":"/images/CheeseCupid/audio/Chianti 02.mp3","grouping":"RedWine","url":"/our-cheese/pairing/with-beverage/6/Chianti","cheeseIds":[1,91,102,107]},{"uid":25,"name":"Cider","description":"American hard cider has witnessed a significant resurgence in recent years. Just like our best craft beers, it is now often complex, artisanal, and highly regional. Hard cider is versatile and drinks well with everything from barbecue, ham, spicy foods and sweets to many different types of cheeses. Warning: hard cider is generally a bit stronger in alcohol content than beer.","description_short":"American hard cider has witnessed a significant resurgence in recent years. Just like our best craft beers, it is now often complex, artisanal, and highly regional.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_Cider.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/cider.png","audiofile":"/images/CheeseCupid/audio/Cider 02 Rev03.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/25/Cider","cheeseIds":[81,90,95,96]},{"uid":26,"name":"Fruit Beer","description":"Often highly regional and seasonal, these beers use fruit to amplify flavor and build complexity. We can get behind that in Wisconsin. Three of our favorite types of fruit beers are raspberry-loaded Belgian framboise, the wide array of grapefruit-infused beers as well as stone fruit beers like cherry and apricot. Foods that go well with fruit beer: duck and pork dishes, pickles, nuts, cheeses and most desserts.","description_short":"Often highly regional and seasonal, these beers use fruit to amplify flavor and build complexity.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_FruitBeer.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/fruitbeer.png","audiofile":"/images/CheeseCupid/audio/Fruit Beer 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/26/Fruit Beer","cheeseIds":[]},{"uid":27,"name":"IPA","description":"First crafted in the 17th century in England, India Pale Ale — commonly referred to as IPA — is one craft beer America can never get enough of. English IPAs are typically more balanced by malt, whereas American IPAs are dominated by floral and/or citrusy hops and usually come with a higher alcohol content. Regardless of where it comes from, we like to partner a frosty IPA with salty and fried foods, barbecue, burgers, salmon, curries, citrusy desserts and cheeses.","description_short":"First crafted in the 17th century in England, India Pale Ale — commonly referred to as IPA — is one craft beer America can never get enough of.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_IPA.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/ipa.png","audiofile":"/images/CheeseCupid/audio/IPA 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/27/IPA","cheeseIds":[81,83]},{"uid":16,"name":"Madeira","description":"The vast majority of wine consumed in early America was rich and nutty madeira. Madeira is a fortified wine (like port and sherry) -- often considered a dessert wine -- first produced on Portugal’s Madeira Island. Madeira is aged from 5-20 years, ranges from dry to sweet and is often a clear to golden color. Depending on the type, madeira pairs handsomely with everything from high-quality chocolate and full-flavored and creamy cheeses, to seafood stews and meaty braises. We love to savor a small glass of it before and especially after a special meal.","description_short":"The vast majority of wine consumed in early America was rich and nutty madeira.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_White_Madeira.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/madeira.png","audiofile":"/images/CheeseCupid/audio/Madeira 02.mp3","grouping":"RedWine","url":"/our-cheese/pairing/with-beverage/16/Madeira","cheeseIds":[83,102]},{"uid":7,"name":"Malbec","description":"Despite its origins in the Bordeaux region of France, high quality malbec is generally most associated with Argentina's Mendoza region. We often go for those ones. Medium-bodied, darkly fruity, acidic and tannic, we love to drink this rustic and warming red with sweet and spicy barbecued and roasted meats, or just about anything fresh off the outdoor grill.","description_short":"Despite its origins in the Bordeaux region of France, high quality malbec is generally most associated with Argentina's Mendoza region.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_Red_Malbec.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/malbec.png","audiofile":"/images/CheeseCupid/audio/Malbec 02.mp3","grouping":"RedWine","url":"/our-cheese/pairing/with-beverage/7/Malbec","cheeseIds":[1,83,91,95,96,102]},{"uid":8,"name":"Merlot","description":"This smooth red wine ranges in flavor from young and fruity to aged and chocolatey and a few delicious places in between. We love merlot’s velvety tannins and full-fruit flavors. It pairs beautifully with so many foods, particularly roasts, gratins, grilled meats and veggies. ","description_short":"This smooth red wine ranges in flavor from young and fruity to aged and chocolatey and a few delicious places in between.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_Red_Merlot.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/merlot.png","audiofile":"/images/CheeseCupid/audio/Merlot 02.mp3","grouping":"RedWine","url":"/our-cheese/pairing/with-beverage/8/Merlot","cheeseIds":[1,2,84,91,95,97,101,102,106]},{"uid":43,"name":"Old Fashioned","description":"The Old Fashioned is one of our all-time favorite cocktails, and although it can certainly be made with whiskey, in Wisconsin we always prefer ours with brandy. Despite the name, there’s no age restriction to this classic on-the-rocks, easy-sipping cocktail. Muscular, slightly sweet, with a hit of bitters and citrus, the brandy old fashioned is straight-up class in a glass. Enjoy it, as we do, at the supper club with all sorts of foods including cheese, nuts, onion rings, barbecue, southern food and dark chocolate.","description_short":"The Old Fashioned is one of our all-time favorite cocktails, and although it can certainly be made with whiskey, in Wisconsin we always prefer ours with brandy.","img_detail":"/images/CheeseCupid/images/beverage/detail/Liquor_OldFashioned.jpg","img_thumbnail":"","audiofile":"","grouping":"Liquor","url":"/our-cheese/pairing/with-beverage/43/Old Fashioned","cheeseIds":[2,83,86,96,102]},{"uid":28,"name":"Pale Ale","description":"Named for the pale malt used to make it, pale ale is a crisp and aromatic, medium-bodied crowd-pleaser of a beer. It’s neither too hoppy, nor too malty. As Goldilocks says, “it’s just right”. Pale ale varies from country to country, and in the U.S. ours are generally less assertive than IPAs and less malty than amber ales. Wide-ranging pale ales go well with all sorts of food including fish and chips, grilled meats and vegetables, spicy dishes, fruity desserts and many Wisconsin cheeses.","description_short":"Named for the pale malt used to make it, pale ale is a crisp and aromatic, medium-bodied crowd-pleaser of a beer.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_Pale_Ale.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/paleale.png","audiofile":"/images/CheeseCupid/audio/Pale Ale 02 Revised.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/28/Pale Ale","cheeseIds":[90,91,96,106]},{"uid":29,"name":"Pilsner","description":"Named for the Czech Republic city of Pilsen, pilsner is light and refreshing with the absolute slightest hint of hops. Pilsner is one of the world’s most popular beers that’s produced in three primary styles: German, Czech and American. Whichever style you’re drinking, easy-does-it pilsner pairs with so many foods. Our favorite partners include Mexican and Asian food, seafood, spicy dishes, pizza, desserts and cheeses.","description_short":"Named for the Czech Republic city of Pilsen, pilsner is light and refreshing with the absolute slightest hint of hops.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_Pilsner.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/pilsner.png","audiofile":"/images/CheeseCupid/audio/Pilsner 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/29/Pilsner","cheeseIds":[82,86,90,91,92,97,101]},{"uid":17,"name":"Pinot Gris","description":"Pinot gris and pinot grigio are different names for the same wine. Both are bright, light, simple whites made from the same grapes. Pinot gris grapes are actually thought to be mutant clones of pinot noir grapes. Pinot gris is usually made in France, while pinot grigio hales from Italy. Other countries, like ours, that produce it choose either name. Wherever it’s from, we can’t get enough of this dry-to-semi-sweet white. It pairs well with everything from seafood to creamy pastas and spicy international foods.","description_short":"Pinot gris and pinot grigio are different names for the same wine. Both are bright, light, simple whites made from the same grapes.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_White_PinotGris.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/pinotgris.png","audiofile":"/images/CheeseCupid/audio/Pinot Gris 02.mp3","grouping":"WhiteWine","url":"/our-cheese/pairing/with-beverage/17/Pinot Gris","cheeseIds":[92,96,101,102,106]},{"uid":9,"name":"Pinot Noir","description":"Named for the dark purple, cooler-climate-loving grapes that go into it, pinot noir is a complex wine that, at its best, is a silky, mysterious and supple wine. It’s known for being a tricky grape to cultivate, and this is part of the appeal when drinking it. Lighter, fruity pinots drink well with seafood, poultry and vegetable dishes, while bigger, earthier pinots love smoked meats, curries and roasts. ","description_short":"Named for the dark purple, cooler-climate-loving grapes that go into it, pinot noir is a complex wine that, at its best, is a silky, mysterious and supple wine.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_Red_PinotNoir.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/pinotnoir.png","audiofile":"/images/CheeseCupid/audio/Pinot Noir 02.mp3","grouping":"RedWine","url":"/our-cheese/pairing/with-beverage/9/Pinot Noir","cheeseIds":[1,2,83,84,91,92,93,95,97,101,106]},{"uid":10,"name":"Port","description":"We love this gorgeous, bold and sweet, fortified red wine sipper from the northern Douro region of Portugal, especially at the end of a delicious meal. We really enjoy drinking it with blues and other bold cheeses: Its sturdy fruit-sweetness is a nice complement to their strong salty flavors. Most ports play well with a slew of desserts, salads, almonds and olives.","description_short":"We love this gorgeous, bold and sweet, fortified red wine sipper from the northern Douro region of Portugal, especially at the end of a delicious meal.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_Red_Port.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/port.png","audiofile":"/images/CheeseCupid/audio/Port 02.mp3","grouping":"RedWine","url":"/our-cheese/pairing/with-beverage/10/Port","cheeseIds":[81,83,95]},{"uid":30,"name":"Porter","description":"First made in England in the 1700s, this hearty, caramel and chocolate-noted beer is one of our favorites. It’s roasty, toasty and dark, and we can’t get enough of its rich, malty flavor. Sometimes brewers add chocolate or coffee to their porter, and some even barrel-age it in bourbon or whiskey barrels to enhance the complexity of the flavor profile. We support all of that, and we enjoy our porter with hearty fare like meat pies, game meats, creamy chowders, big and bold cheeses like blues and dark chocolate desserts.","description_short":"First made in England in the 1700s, this hearty, caramel and chocolate-noted beer is one of our favorites.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_Porter.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/porter.png","audiofile":"/images/CheeseCupid/audio/Porter 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/30/Porter","cheeseIds":[2,83,84,95,96,101,107,108]},{"uid":18,"name":"Riesling","description":"German by birth, riesling is one of our all-time favorite whites. Its flavor can range from dry to semi-sweet to sweet and even sometimes sparkle! It pairs incredibly well with cheese, due in part to its vibrant acidity and minerality. Riesling is also just sweet enough to balance out the salty, often robust, character of many of Wisconsin’s finest cheeses. Of course, that makes riesling well-suited for a wide array of other dishes including curries, barbecue, shellfish of all stripes and all sorts of seasonal soups and salads.","description_short":"German by birth, riesling is one of our all-time favorite whites. Its flavor can range from dry to semi-sweet to sweet and even sometimes sparkle!","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_White_Riesling.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/riesling.png","audiofile":"/images/CheeseCupid/audio/Riesling 02.mp3","grouping":"WhiteWine","url":"/our-cheese/pairing/with-beverage/18/Riesling","cheeseIds":[1,2,83,91,92,93,95,96,101,102,106]},{"uid":11,"name":"Rosé","description":"Caught somewhere between white and red wine, rose's flavor notes can run the gambit from red fruit to citrus to rhubarb and everywhere in between. The world of still-or-sparkling rosé is just as wide and vast as that of whites and reds, and it is such an easy-on-the-eyes, food-friendly wine that you need to give it a chance. Rosé gets its vibrant coral-to-pink color from its limited contact with the grape skins after crushing. Foods that match well with rosés include soufflés, big greens or fruit salads, shrimp and other seafoods, wood-fired pizza and vegetable gratins.","description_short":"Caught somewhere between white and red wine, rose's flavor notes can run the gambit from red fruit to citrus to rhubarb and everywhere in between.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_Red_Rose.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/rose.png","audiofile":"/images/CheeseCupid/audio/Rose 02.mp3","grouping":"RedWine","url":"/our-cheese/pairing/with-beverage/11/Rosé","cheeseIds":[84,86,93,97,102]},{"uid":37,"name":"Rum","description":"Crafted from sugar cane, this sweet, light-to-dark colored, often caramelly spirit is our Tiki time favorite. All sorts of island-hopping drinks, such as mojitos, pina coladas, daiquiris and mai tais, wouldn’t exist without this summer days loving spirit. Like all good pirates, we enjoy rum with everything from seafood, barbecue and spicy foods to slightly sweet cheeses and tropical fruits.","description_short":"Crafted from sugar cane, this sweet, light-to-dark colored, often caramelly spirit is our Tiki time favorite.","img_detail":"/images/CheeseCupid/images/beverage/detail/Liquor_Rum.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/rum.png","audiofile":"/images/CheeseCupid/audio/Rum 02.mp3","grouping":"Liquor","url":"/our-cheese/pairing/with-beverage/37/Rum","cheeseIds":[81,86,93,95,96,102]},{"uid":31,"name":"Saison Ale","description":"Pronounced \"say-zone\" and also known as farmhouse ales, saisons are a unique family of super-refreshing, fruity, and spicy beers. Born in Belgium, they are traditionally from-the-farm, harvest-driven brews that are rustic, with low-to-medium alcohol content. They also tend to be dry yet full of fruity, sometimes spicy, lively flavor. Most importantly, saisons are both fairly light and complex, which makes them great food brews that we like to drink with everything from roasted and grilled meats and seafood stews, to funky, strong cheeses and Asian and Middle Eastern food.","description_short":"Pronounced \"say-zone\" and also known as farmhouse ales, saisons are a unique family of super-refreshing, fruity, and spicy beers. ","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_Saison_Ale.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/saisonale.png","audiofile":"/images/CheeseCupid/audio/Saison Ale 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/31/Saison Ale","cheeseIds":[81,82,84,90,93,96,97,101]},{"uid":19,"name":"Sauvignon Blanc","description":"Grassy, crisp, young and refreshing are all things that we associate with this light-on-its-feet white wine grown in many regions of the world. Sauvignon blanc isn’t far behind chardonnay in terms of popularity, and it’s one of our favorite citrusy-bright summer sippers. We recommend pairing this young white wine with everything from surf-side shellfish, sushi and grilled fish, to turf-side pork chops, chicken and cheese.","description_short":"Grassy, crisp, young and refreshing are all things that we associate with this light-on-its-feet white wine grown in many regions of the world.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_White_SauvignonBlanc.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/sauvignonblanc.png","audiofile":"/images/CheeseCupid/audio/Sauvignon Blanc 02.mp3","grouping":"WhiteWine","url":"/our-cheese/pairing/with-beverage/19/Sauvignon Blanc","cheeseIds":[1,2,84,92,96,97,101,102,106]},{"uid":38,"name":"Scotch","description":"Like our most aromatic of cheeses, the peaty, sometimes smokey or even briney flavor of scotch makes it a very special pairing partner. Peat lends a pungent, smoky and earthy muskiness to scotch, so if you’re just dipping your toes in, we suggest starting with an unpeated scotch. Foods we often pair with scotch include strong cheeses, wild mushrooms, dark chocolates, tangy fruits, grilled meats and roasted lamb. ","description_short":"Like our most aromatic of cheeses, the peaty, sometimes smokey or even briney flavor of scotch makes it a very special pairing partner.","img_detail":"/images/CheeseCupid/images/beverage/detail/Liquor_Scotch.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/scotch.png","audiofile":"/images/CheeseCupid/audio/Scotch 02.mp3","grouping":"Liquor","url":"/our-cheese/pairing/with-beverage/38/Scotch","cheeseIds":[2,83,91,96,102,107]},{"uid":32,"name":"Scotch Ale","description":"If a strong, dark, malty ale is what you crave, Scotch ale is your new best mate! Deep copper-to-brown in color and full of toasted sweetness, we get why Scotch ale is also known in Scotland as “Wee Heavy.” It’s potent! We really enjoy our pints of Wee Heavy in the colder months of the year, with stick-to-your-ribs foods foods like smoked meats and fish, roasted pork or lamb, big and buttery cheeses and rich and dense desserts.","description_short":"If a strong, dark, malty ale is what you crave, Scotch ale is your new best mate!","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_Scotch_Ale.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/scotchale.png","audiofile":"/images/CheeseCupid/audio/Scotch Ale 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/32/Scotch Ale","cheeseIds":[1,81,101,102]},{"uid":33,"name":"Sour Ale","description":"Sour ales rely on wild fermentation for their distinctly earthy, funky, tangy, and fruity flavors. They came into existence well before pasteurization, when pure yeast strains were harder to get a hold of, and their bright, often funky, sour flavors largely derive from wild yeast. We are always impressed with these fruity, make-us-wink beers’ giant blast of complex flavor. We often pair them with foods that they can navigate their way through such as rich and flavorful dishes, mussels and other shellfish, cured meats, salty roasted nuts and full-of-cream cheeses and desserts.","description_short":"Sour ales rely on wild fermentation for their distinctly earthy, funky, tangy, and fruity flavors.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_Sour_Ale.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/sourale.png","audiofile":"/images/CheeseCupid/audio/Sour Ale 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/33/Sour Ale","cheeseIds":[84,86,91,93,97]},{"uid":34,"name":"Stout","description":"Originally, stout was a generic term for a big, strong porter. These days it’s a rich and creamy dark brew of its own made with un-malted roasted barley. When most people think of stout, they think of Guinness, which we love, but there are many other stouts under the sun. When we’re drinking a dark and silky stout, we often eat rich and spicy foods such as barbecue ribs, game meats, smoky sausage, burgers and curries as well as cheeses and chocolates.","description_short":"Originally, stout was a generic term for a big, strong porter. These days it’s a rich and creamy dark brew of its own made with un-malted roasted barley.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_Stout.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/stout.png","audiofile":"/images/CheeseCupid/audio/Stout 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/34/Stout","cheeseIds":[2,82,83,84,95,96,97,101]},{"uid":12,"name":"Syrah","description":"When we want a big and spicy, full-bodied wine, we often reach for syrah. Originally from the Middle East, syrah started building a name for itself when it settled in the Rhône region of France, where it comprises several beloved wines like côtes du rhône. In Australia, they call it shiraz, and it’s their most widely-planted grape variety. Syrah ages well, and we like it with red meat, game, olives and lentil dishes.  ","description_short":"When we want a big and spicy, full-bodied wine, we often reach for syrah.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_Red_Syrah.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/syrah.png","audiofile":"/images/CheeseCupid/audio/Syrah 02.mp3","grouping":"RedWine","url":"/our-cheese/pairing/with-beverage/12/Syrah","cheeseIds":[1,2,83,107]},{"uid":35,"name":"Wheat Ale","description":"In the summer, one of our favorite refreshing sippers is a pint of crisp, subtly spicey, golden-as-the-sun wheat ale. We have Germany to thank for this family of low-hops, wheat-packed, effervescent beers. Wheat ales are known for their interesting flavor profiles, which often include banana, vanilla and cloves. They’re as food-friendly as crisp white wines, and we like to eat seafood, salads, light and fresh cheeses and berry desserts when we’re drinking them.","description_short":"In the summer, one of our favorite refreshing sippers is a pint of crisp, subtly spicey, golden-as-the-sun wheat ale.","img_detail":"/images/CheeseCupid/images/beverage/detail/Beer_Wheat_Ale.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/weissbeer.png","audiofile":"/images/CheeseCupid/audio/Wheat Ale 02.mp3","grouping":"BeerCider","url":"/our-cheese/pairing/with-beverage/35/Wheat Ale","cheeseIds":[2,82,90,91,92,106]},{"uid":14,"name":"Zinfandel","description":"Zinfandel is to California as cheese is to Wisconsin. They love it, they're great at making this fruity-slightly-spicy wine, and they've been doing so since the mid-1800s. Zinfandel can be lighter and lower in tannins, but it’s mostly a robust red loaded with berry fruit flavor and spice. Because it usually has such heft, we tend to drink this wine with flavor-packed foods: Think spicy sticky ribs, leg of lamb, Italian and Indian foods and any strong cheese worthy of being called The Big Cheese.","description_short":"Zinfandel is to California as cheese is to Wisconsin. They love it, they're great at making this fruity-slightly-spicy wine, and they've been doing so since the mid-1800s.","img_detail":"/images/CheeseCupid/images/beverage/detail/Wine_Red_Zinfandel.jpg","img_thumbnail":"/images/CheeseCupid/images/beverage/thumb/zinfandel.png","audiofile":"/images/CheeseCupid/audio/Zinfandel 02.mp3","grouping":"RedWine","url":"/our-cheese/pairing/with-beverage/14/Zinfandel","cheeseIds":[82,83,91,95,97,101]}],"BeverageTypes":[{"name":"BeerCider"},{"name":"Liquor"},{"name":"RedWine"},{"name":"WhiteWine"}]}