Store Hours: Tues - Sat 10 am-7 pm
and Sunday 11 am-5 pm

Some of the cheeses carried by Kelley Cellars:

Brie – A favorite of King Charlemagne.  The most prized and celebrated of all French cheeses.  Made from pasteurized cows milk.  Round, creamy, soft edible rind.  Pairs well with Sparkling and Crisp wines.

Camembert – Soft ripening cows milk cheese, full flavored, with a mushroomy, slightly salty flavor with underlying flavors of nuts and wood, and an edible rind.  Pairs with Velvety wines, particularly Pinot Noir.

Cashel Blue – From Ireland's Grubb Family Farm.  Cashel Blue is a young, slightly mild and very creamy cheese.  Not too salty - bring to room temperature and it spreads like butter.  Pairs with Velvety wines, particularly Malbec.

English Farmhouse Cheddar – A robust cheese made with full fat Devon milk and matured for 9 months on Birch or Poplar cut from estate woodlands.  Intense and tangy, with hints of almonds and hazelnuts, with a searing acidity.  Pairs well with Velvety wines.

Chevre White – A fresh goat's milk cheese, Chevre is simply French for great.  It is fresh, spreadable and moist with a slightly sharp and lightly acidic flavor.  Cover the Chevre with our Made In Napa Valley Merlot Mushroom sauce and heat for 2 minutes for a deliciously quick appetizer.  Pairs well with Crisp wines.

Cocoa Cardona – Made from 100% Goats milk, aged and rubbed with cocoa powder.  An award winning cheese.  Pairs well with Velvety wines, particularly Pinot Noir.

Drunken Goat – Soaked in wine barrels for three days, removed and aged for 75 more days.  Semi-soft with a smooth start and finishes with a taste sweet with the flavor of wine.  Pairs well with Velvety wines, particularly Rioja/Tempranillo.

Aged Gouda – Aged anywhere from 6 months to a year.  With a firm golden interior its character is hearty and pleasing.  Both sharp and sweet.  Pairs well with Velvety wines.

Manchego– A pasteurized sharp milk cheese.  Has a mild, slightly briny, nutty flavor.  Inedible rind.  Pairs well with Velvety or Robust wines.

Maytag Blue – Fritz Maytag, son of the founder of the Maytag washing machine company, developed this cheese along with scientists from Iowa State University. The cheese is aged in caves in Iowa. One of the first American artisan cheese’s. Moist yet crumbly texture with a lemony finish.  Pairs with Dessert wines.

Parmigiano Reggiano – The King of All Cheeses.  Made from partially skimmed cow’s milk, unpasteurized, hard, pressed, brushed oiled inedible rind.  This Classic Italian cheese pairs well with Velvety and Robust wines, particularly Italian reds.

Pleasant Ridge – From Dodgeville, WI, using milk from cows that only graze on fresh grass.  Firm texture with a pleasing soft nutty flavor.  Best of Show two years in a row at the American Cheese Society conference.  Pairs with Robust reds.

Raclette – Cow's milk cheese originating in Switzerland with a pressed natural brushed rind (inedible).  Excellent cheese for melting, often used with potatoes or dried meats.  Pairs with Crisp wines such as Riesling or Velvety wines such as Pinot Noir.

St. Andre – Made from fresh cows milk and enriched with pure cream. Its flavor is rich and buttery.  Great on toasted English muffins.  Pairs with Sparkling wine/Fruity rose.

St. Marcellin – Made from 100% Goats milk cheese layered and coated with a vegetable ash.  Pairs nicely with Mellow or Velvety wines.

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