A 2007 Four Graces Pinot Noir is our Wisconsin Cheese Cupid Pairing of the Week. This pinot, from Willamette Valley, Oregon, was ranked the 21^st most popular pinot noir in the 20^th Annual Wine and Spirits Restaurant Poll.

Known for being soft, smooth, earthy and elegant, this vintage is aged for over 10 months in French oak barrels. It has vibrant flavors of strawberry and blackberry, with concentrated tannins and notes of wild mushrooms. Because of its bright flavors and aged focus, this pinot noir pairs well with nearly all types of Wisconsin Cheese. Stella Fontinella, BelGioioso Parmesan, and Seymour Green Crest Gorgonzola are all delicious cheeses to try with this unique “New World Burgundy.”

Stella Fontinella is a variation of the semi-soft cheese Fontina. Fontina first became popular in the United States when it was imported from Sweden. Made only by Stella Cheese, located in Green Bay, Wisconsin, Fontinella is a sweet and creamy cheese with a slight hint of tanginess. Serve a glass of Four Graces Pinot Noir with Stella Fontinella and cured meats such as prosciutto and salami, crusty bread, and delicate fruits like peaches, melons, and figs.

A hard cheese, Parmesan is sweet, nutty, and granular in texture, becoming rich and intense with age. Parmesan is very popular in the United States, which has led to the production of many U.S. award-winning Parmesans, including BelGioioso located in Denmark, Wisconsin, which won first place at the 2009 World Cheese Awards. Made from part-skim milk and aged for over 10 months, BelGioioso Parmesan is delicious when grated on pasta, rice, soup, and salads.

Gorgonzola is named after the town located in the Po Valley, near Milan, Italy, where it has been made since 879 A.D. Italian-style Gorgonzola ripens to yield a soft, creamy texture and a flavor that is more earthy than sharp. Wisconsin Italian-style Gorgonzola resembles the dolce latte or sweet milk Gorgonzolas of Italy that are especially creamy. Seymour Green Crest Gorgonzola features a green mold that is imported directly from Italy. Seymour Green Crest Gorgonzola pairs well with apples, nuts, poultry, and a glass of Four Graces Pinot Noir. Spoil yourself and a loved one with a glass of Four Graces Pinot Noir and a Wisconsin Gorgonzola Orzo Salad with Blood Orange Vinaigrette, Calabrese Salami, Rock Shrimp, and Baby Arugula tonight.

This week we’re pairing a 2007 Willamette Valley Pinot Noir from Shea Wine Cellars, with semi-soft, and hard cheeses.

This pinot is vibrant and explosive, with aromas of cherries, strawberries and raspberries. The vintage flavor is well balanced and fruity with spicy characteristics and a long, complex finish that lends itself well to creamier, and intensely flavored Wisconsin Cheeses.

Pair a glass of this pinot noir with semi-soft cheeses, Dofino Creamy Havarti, Meister Cheese Company Great Midwest Basil Jack and BelGioioso Fontina. Or complement the smooth pinot with high-texture, the low-moisture, hard-style cheese of Harmony Specialty Dairy Foods Aged Asiago.

Havarti, a milder version of German Tilsit, originated in Denmark. In Wisconsin, the Center for Dairy Research at the University of Wisconsin-Madison developed a special Wisconsin-style Havarti that is firmer in texture and more buttery than other types. Dofino Creamy Havarti is a perfect example of this gentle and buttery cheese, produced in the Danish tradition. Need an easy and delicious Havarti recipe? To prepare baked Havarti, wrap an 8-ounce piece in puff pastry, brush on egg wash and bake at 425º F until golden brown. Serve hot with fresh fruit, such as apples or pears, for a party appetizer.

Meister Cheese Company produces cheese that is known for its many unique flavors and intense creaminess. Great Midwest Basil Jack, a variety of the Meister Cheese Monterey Jack line, is delicate, buttery and has a slightly tart flavor that balances nicely with the basil herb. Monterey Jack goes well with fruit and poultry.

Fontina originated in Italy in 1477 in the mountainous Val d’Aosta region near the Swiss border. It was named Fontina d’Aosta for Mont Fontin and the nearby village of Fontinaz. Fontina is considered to be one of the most versatile cheeses in the world because it is excellent both on the table and in cooking. BelGioioso Fontina is a semi-soft, mild cheese with a silky texture and sweet, yet earthy flavor – a divine melting cheese.

Asiago derives its name from a small town in northern Italy. In Italy, Asiago usually means Asiago Fresco, or fresh and has a mild flavor and semi-hard texture. In Wisconsin, cheesemakers age Asiago to develop sharper flavors. Thus, Asiago Cheese is often firm and grated. Harmony Specialty Dairy Foods Aged Asiago is creamier, with sharp and tangy flavors. Pair it with a glass of Willamette Valley Pinot Noir and some crusty Italian bread.

Enjoy any of these cheeses and a glass of Willamette Valley Pinot Noir in the “Wisconsin Cheese Recipe of the Month”: Mediterranean Macaroni and Cheese.

It’s December. People around the world are busy with holiday shopping, party planning, seasonal decorating, sharing and making memories – and as season’s greetings are shared, the smell of vino is in the air.

This week’s Wisconsin Cheese Cupid pairing is a 2004 Bourgogne Pinot Noir, Robert Groffier Pere et Fils. This pinot is subtle, fresh, and earthy. It has notes of plum and dark berry. Because of this wine’s bright acidity and gentle tannins, it is approachable by many palates. Pair this vintage with semi-soft or blue-veined cheeses, such as Roth Käse Bambina Fontina, Roth Käse Ostenborg Havarti, or Hook’s Blue Paradise.

Roth Käse Bambina Fontina is a Fontina-style cheese that has a rich mouthfeel and tangy finish. It is delicious melted on flatbreads or pizzas.

Roth Käse Ostenborg Havarti is a buttery, rich, and flavorful double cream Havarti. This cheese is favored for slicing or cubing, or for snacking on with crackers. It is also excellent for cooking – use it in soups, salads and sandwiches.

Hook’s Cheese Company’s Blue Paradise is a double-cream Blue that is smooth, creamy, and rich, though the flavors of this cheese are milder on the palate than traditional bold Blue Cheese.