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 Sauvignon 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.

Browning Gold closeup, raw milk cheese

Pairings Suggestions

Graphic of wine and cheese


Red Wines, Cabernet Sauvignon, Petit Syrah

Graphic of a mug of beer and cheese


McEwen's IPA, pale ales, Anchor Steam