Merlot Cheese Pairing

You just want a delicious bottle brimming with impeccably balanced flavor. Enjoy this wine with the people and food you love. That was the inspiration behind Damn Good Red—to create the perfect "anytime wine" to suit any mood on any night of the week.

Located in the quiet town of Hallam, Pennsylvania, York Valley Cheese Company products ensure small-town excellence that has been passed down through four generations of cheese curing experts.

Located in the quiet town of Hallam, Pennsylvania, York Valley Cheese Company products ensure small-town excellence that has been passed down through four generations of cheese curing experts.

In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin. This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy. (from Cheese Merchants of America)

(from Cheese Merchants of America) Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. It's also used as a key ingredient in the world's best alfredo sauces.

Cotija is used as an accent cheese due to its abundant flavor. Cotija can be used in the place of parmesan or other robust savory aged cheeses. Cacique Cotija is our most flavorful artisan cheese.

These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb flavors. Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing package.

The cheese of kings. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their premium product exclusively to FreshDirect. The true Parmigiano.

(from Cheese Merchants of America) Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. It's also used as a key ingredient in the world's best alfredo sauces.

Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano. What Monterey Jack is supposed to be like. First, it's from Monterey (or close enough, anyway).

Moist enough to serve as a table cheese with hearty bread and dark ale. Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano.

This cheese has matured from its milky, mild youth into a hard, sheepy, slightly salty masterpiece, with the characteristic burnt-caramel sweetness of sheep's milk. Our special reserve Manchego from the plains of La Mancha (where Don Quixote lived), in...

This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into large curls (a vegetable peeler works best) and layered over green salads.

Made from skim milk. This Italian twelve-month-aged Asiago is hard and a little chewy, somewhere between Parmesan and aged Cheddar. Suprisingly mild for its age, with a deep nutty flavor and fruity aroma.

Created from cow's milk gathered in two milkings, this cheese has an intense, full-bodied flavor that intensifies with age to make it an excellent grating cheese. Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost...

(from Philadelphia) Philadelphia Whipped Cream Cheese spread has a light, airy texture that is easy to spread.

As easy on your taste buds as it is on your stomach. A smooth, creamy source of protein that goes great with fruit or crackers.

Try sprinkling into salads and creamy dressings, or use it to make terrific spicy cheeseburgers. Gorgonzola is undoubtedly one of the finest and most famous cheeses in the world. We do the crumbling for you.

You'll find its firm texture and rich nuttiness become more pronounced with age. A sheep's-milk classic from the plains of La Mancha, Spain, Manchego is a Denominacion de Origen-protected cheese that's creamy, milky, and grassy with a gently sheepy tang...

Their farm is located in a small Hudson Valley village, just two hours outside of New York City. (from Coach Farm) Enjoy Coach Farm's classic fresh goat cheese where ever you are with our new extended life packaging.

Bijou is French for "jewel" and epitomizes all that is special about goats' milk and the making and caring for a small cheese. Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days.

Made in Spain's remote region of Asturias, Valdeon is wrapped in Sycamore leaves, giving it a unique appearance and adding to its complex flavor. Creamy and intensely flavored, Valdeon has the same richness of the best blues — though milder than Cabrales...

Superb with Jamon Serrano ham and quince paste. Same size, same shape, same texture, same region, made in exactly the same way but for one critical difference: a generous helping of cow's and goat's milk.

They serve it crumbled into salads, stuffed into roasted peppers, or grilled on a bed of mache. Creamy but crumbly. A favorite of chefs for its strong — but not overpowering — goat-cheese flavor.

Moist and flavorful with a silky sheen texture, our creamy mozzarella melts on your tongue into a fresh, clean finish. Made in the Bronx for FreshDirect by Neapolitan artisan, Franco Spatola (otherwise known as the "godfather of cheese"), these luscious...

Now popular throughout the Mediterranean, serve with olives, stuffed grape leaves and warm crusty bread. This sharp and tangy sheep's milk cheese, with a semi-firm texture come to us from Bulgaria where it originated in the 16th century.

Perfect with hardy English ale or sweet ruby port. An old English cheese made of alternating layers of mild, creamy blue Stilton and succulent, very mild and mellow Double Gloucester.