Caring and Pairing for your Alemar Cheeses

We recommend allowing your cheese to reach room temperature before enjoying. Unwrap and let sit for around thirty minutes in the summer months or an hour in the winter.

Rewrapping your Soft-ripened cheese: If you have purchased Soft-ripened cheese in its original wrapping paper (Whole Bent River camembert, Blue Earth Brie, Good Thunder, Sakatah) continue to use that paper only as it allows your cheese to breathe. If you purchased any of these Soft-ripened cheeses pre-cut and wrapped in cling wrap or butcher paper, please enjoy within seven days for best flavor. 

St. James Tomme: St. James is an alpine-style, washed-rind, Tomme-inspired cheese. Cut pieces of St. James may develop small amounts of various “friendly” mold over time, even when heat-sealed. This mold is safe to eat, but we recommend you cut it off right before you enjoy. St. James, if uncut and left whole, can last a year past the production date. Flavor will evolve over time, much like our softies.

“What is the date on the bottom of my cheese?” You will find a white date label on most of our products. This is a “born on” or production date. It indicates the day that we made the small batch of cheese. Most of our soft cheeses taste best when eaten within 12-15 weeks from that date.

“Best By:” This is a suggested use-by date on our fresh Fromage Blanc. Some may last longer than printed, but will usually taste best if enjoyed before the sticker date. 

Beverage Pairings: Dry sparkling wine is ideal with our soft bloomy-rind cheeses. Cava, Prosecco, and Champagne provide effervescence and acid to cut through the creaminess of our products. Other whites that we’d suggest include anything crisp and slightly dry like  Gewürztraminer or Viognier. If you are pairing with red wine avoid extremely bold and tannic varieties. We recommend pinot varietals or gentle red blends. Beers that work well with our cheese include lagers, wheat beers, and farmhouse style brews. Malty beer is good. Avoid heavy hops. (An exception to this hoppy beer rule would be with a piece of aged/stinky Good Thunder. When mature, that cheese has enough flavor to compete with any craft brew!)

Recipes and Food Pairings: Coming soon!