Sign Up For Our


Your Partner in Plant-Based Living

Get recipes, tips and all kinds of cheezy goodness
delivered right to your inbox.


Paired for Perfection

Posted on May 2, 2016

Wine and cheese are natural allies in plant-based meals both simple and sublime. The question is, what goes with what? Ultimately, your own taste buds call the shots, and there’s no harm in experimenting. But let’s say the book club is coming over. Or you’re thinking about appetizers for an upcoming party. Here are a few pairing suggestions to get started:‬
–        Smoked Gouda — to enhance the complex flavors, try a classic full-bodied Cabernet Sauvignon with hints of cherries and even vanilla.
–        Jalapeño Havarti — to complement the spicy character of the cheeze, serve with a dry Riesling with a crisp, bright profile.
–        Medium Cheddar — so satisfying and expressive, this cheeze calls for Pinot Noir, aged in oak with a soft, velvety texture.
–        Monterey Jack — some couples are meant to be; Jack, meet Rosé. Fruity, floral, citrus and melon.

Media Inquiries

For media inquiries please contact:

Just Three Questions

Got a sec? Take our survey to help us do even more to meet your plant-based needs.

Get Started

For Business

Product Locator

Find the cheezy goodness that is right around the corner from you.