Grows Together, Goes Together – Priam Vineyards Wine & Cato Corner Farm Cheese

The old adage in wine & cheese pairings is 'if it grows together, it goes together'. Wine and cheese have been tied to regions that date back centuries throughout Europe – styles of each became synonymous with the land and the people that make them. Our neighbors at Priam Vineyards make wine about a mile away from our farm. People will often stop at the farm for a slice of cheese to bring over and enjoy with a glass of wine at their vineyard. Recently, we brought together our most discerning palates did the thankless work of tasting many combinations of our cheeses and wines. We settled on a five wine, five cheese course that highlight a range of unique pairing ideas.


Riesling & Womanchego

The first pairing brings together two acclaimed prize winners for a classic light and crisp combination. The Riesling has notes of green apple and honeysuckle that enliven the naturally fruity qualities of Womanchego. Together, these two make can be snacked and sipped upon over the course of a long, springy sunny afternoon.

Jeremy River White & Bloomsday

Priam's Jeremy River White is a blended white with plenty of sweet pastry-like notes. When matched up with our nutty, medium sharp Bloomsday, some of the more forward, bright notes get muted and open up a rich palette of lower notes in the wine.

Salmon River Rosé & Aged Bloomsday

This pairing flies in the face of convention! Aged Bloomsday is the oldest, flakiest, sharpest cheese in this pairing. Most often, bold and acidic cheeses require an amply full-bodied deep red wine. But this isn't always the case. Priam's Salmon River Rosé is pleasantly dry and floral in a way that cuts the acidity of the Aged Bloomsday and makes for a crisp and refreshing combination.

Blackledge Red & Dairyere

This one is a classic match! Priam's riff on a Bordeaux style wine meets our riff on a Gruyere style cheese meet for a rich and complex umami explosion. Deep, savory notes of wood and caramel undergird the dark berry nose of this wine, while the cheese touches upon all parts of your palate, from sweet to nutty to oniony and floral. The conversation between these two is too hard to simplify into words!

Westchester Red & Black Ledge Blue

The grand finale of this pairing course is a decadent dessert pairing. The Westchester Red blend has plenty of spicy-sweet notes that pepper up the mushroomy and creamy fungal Black Ledge Blue. With a handful of toasted almonds, a drizzle of honey, and bitter dark chocolate, this is the type of dessert pairing to sit at the table with long after the meal has concluded.

Salmon River Red & Dairyere Reserve

Although we did not feature this pairing at the ticketed event, these are two stand alone products that go very well together.  Salmon River Red is a blend of Cabernet Sauvignon and St. Croix yielding a Bordeaux-like wine with complex aromas of leather, coffee, and mocha and a palate of plum, black currant, and caramelized coconut.  The Dairyere Reserve brings a balance of sharp and sweet with a firm texture that finishes with a hint of caramel & a bit of crystal crunch.  Enjoy these each on their own - and then pair them for a sublime experience.

Sweet & Salty: Savor Shortbread Cookies and Cheese

Savor Fine Foods has been making shortbread cookies that are ever inventive with their melange of flavors. They pull from a range of quality ingredients to make cookies that are in turns sweet, savory, spicy, floral, and more! The complexity of these little shortbread cookies makes them a perfect companion for a variety of cheeses. We put together a salty-sweet pairing for Valentine's Day


Lavender & Bloomsday

Sweet, light and floral with a light nutty Bloomsday makes for an eminently snackable pair that is sure to please a wide range of palates.

Moka Ginger & Dairyere Reserve

The Moka Ginger cookies is rich and spicy enough to hold its own next to the hazelnut and caramel sweetness of Dairyere Reserve.

Dried Shallot & Black Ledge Blue

The oniony funk of the shallot cookies enrich some of the more fungal and funky notes in the blue cheese

Firefly Hot Pepper & Hooligan

Is Hooligan too stinky for you? Or do you crave that stench and want to push it further with another strong flavor? Either way, this spicy little cookie elevates the Hooligan to a piquant and pungent match for those seeking the extremes of culinary experiences!

Hors d'Oeuvres for Game Day

Whether you're watching a game or are otherwise enjoying a leisurely evening with friends and family, these three hors d'oeuvres featuring Cato Corner Cheese are sure to liven up the party. They are balanced, simple comfort food recipes brought to life with the flavor and provenance of raw-milk cheese. You can thank our cheesemaker, Chris, for the passion and attention he put into crafting these offerings! Click here to download the recipes as a printable PDF.

Bloomsday Pimento Cheese


  • 8 oz. grated Bloomsday cheese
  • 2 oz. cream cheese
  • ½ cup roasted red peppers, diced
  • ¼ cup diced pickles
  • 3 tablespoons mayo
  • ½ teaspoon hot sauce
  1. Add ingredients to a food processor and mix until a coarse puree is formed. Chill and serve with bread, crackers or crudité.

Dairyere Gougeres 

  • ½ cup water
  • ½ cup milk
  • 1 stick unsalted butter
  • 1 cup AP flour
  • 4 large eggs
  • 4 oz. finely grated Dairyere cheese
  • ¼ teaspoon black pepper
  • ¼ teaspoon grated nutmeg
  • Pinch of salt
  1. Preheat oven to 400. Line two baking sheets with parchment paper. In a saucepan combine the water, milk, butter and salt and bring to a boil. Reduce heat to low, then add flour and stir well with a spoon until a smooth dough forms. The mixture will become drier and pull away from the sides of the pan.
  2. Remove dough to a bowl. Beat eggs into mix one at a time, until well incorporated. Add cheese, reserving ½ oz. for later, as well as the pepper and nutmeg.
  3. Transfer to a pastry bag with a ½ inch tip. Alternatively, a Ziploc bag with a ½ inch hole cut in one corner can be used. Pipe tablespoon sized mounds onto the sheet pans about 2 inches apart. Sprinkle the remaining cheese on top of each gougere and bake until golden brown, about 20 minutes. Serve as is or split and fill with prosciutto, arugula and peppadew peppers.

Black Ledge Blue and Bacon Potato Skins

  • 8 medium sized russet potatoes
  • 4 oz. crumbled Black Ledge Blue Cheese
  • 6 slices cooked and chopped bacon
  • 2 quarts vegetable oil (For Deep-Fry Method: See step 3)
  • 2 tablespoons melted butter (For Broil Method: See step 4)
  • Salt and pepper
  1. Preheat oven 400. Prick each potato several times with a fork and bake on a sheet pan until tender, about 45 minutes.
  2. Allow potatoes to cool briefly, then cut each in half horizontally. Scoop out flesh, leaving about ¼ inch. Reserve for another use. At this point the potato pieces can be either deep-fried or broiled.
  3. To fry, heat the vegetable oil in a large pot to 350. Cook the potato skins in two batches, until well browned, about 3 minutes. Drain on a wire rack or paper towel lined baking sheet. Season with salt and pepper. 
  4. To broil instead, preheat the broiler setting and brush each potato skin all over with the melted butter. Place on a baking sheet and broil until each side is well browned but not burned, about 1 ½ to 2 minutes per side. Season with salt and pepper.
  5. To finish, top the potatoes with the cheese and bacon and broil until the cheese has melted, about 2 minutes. Serve hot.

Putting Us on the Map

Often we will have people stop into the shop and tell us where they have happened upon our cheeses in their travels. There are stories of Hooligans in the streets New Orleans, Dutch Farmstead in the plains of the Midwest, Bloomsday in the city of brotherly love. We truly appreciate the cheese shops, groceries, gastropubs, cafes, and more that have helped us share our cheese with those who don't get to the farm.

To honor those cheese enthusiasts who have put us on the map, we've decided to put them on our own map. Our new map is a small artifact of cheese cartography intended to connect our cheese and our friends wherever they may find themselves.

Please take a look at the map, it may surprise you how close you might be to a hunk of Cato Corner Cheese either in a monger's case or on a chef's plate. The map will have a permanent home on our 'shop' page, and we hope to keep adding new points to the map as we go along. Feel free to let us know if we've overlooked a spot that you think we should pin on to the map, and please do explore all of the cheeses you'll find at any of these great places.

Red markers indicate cheese shops and groceries that carry our cheese. Green markers indicate restaurants that often feature our cheese on their menu. Blue markers indicate farmer's markets where you can find our cheese. Yellow markers indicate wholesale distributors.