This lovely cow’s milk cheese (raw, of course!) has so much going for it. Cave-aged 2 years, Browning Gold develops a natural rind dusted with powdery white mold and a creamy texture. It is buttery like a Lancashire and has the aroma of toasted nuts and brown butter.

“It strikes me as moister and creamier than most English Cheddars, with a full and lingering flavor” ( Janet Fletcher, San Francisco Chronicle)

Browning Gold’s sweet finish makes it compatible with many red wines, especially a Cabernet Savignon or Petit Syrah.  Don’t be afraid to pair Browning Gold with beer; try McEwen’s IPA or other pale ales with abundant hopping.  Another great choice is Anchor Steam.