Eat within three weeks for optimal enjoyment and always serve at room temperature.
We like to pair aged cheddars and blues with back-slapping beverages. You know, drinks that are hearty, a bit sweet and never snooty. With Dunbarton Blue, we’ll often pour brown ale, porter, stout, amber ale, or, if you’re more into wine, cabernet sauvignon, pinot noir, barrel-strength bourbon or port.
Dunbarton is a friend to cheese aficionados of all stripes, so we serve it solely as a table cheese to begin or end a meal or as a stately snack. We often pair it with sweet and tangy chutneys, crusty artisan breads, marinated mushrooms, candied walnuts, bacon-wrapped dates, thinly-sliced pears and dried Wisconsin cranberries.