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Discover delicious wine and cheese pairings from Utah producers

  //food-wine.news-articles.net/content/2025/08/26 .. ine-and-cheese-pairings-from-utah-producers.html
  Published in Food and Wine on Tuesday, August 26th 2025 at 18:35 GMT by KUTV
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Utah’s Sweet‑and‑Savory: A Guide to Local Wine‑and‑Cheese Pairings

In a sun‑bleached corner of the Intermountain West, a new “Fresh Living” feature on KUTV (Utah’s flagship local station) is celebrating the state’s burgeoning culinary scene. Titled “Discover Delicious Wine and Cheese Pairings from Utah Producers,” the piece showcases how Utah’s growing vineyards and artisanal cheese makers are collaborating to create a truly regional tasting experience. Although the state is best known for its red rock landscapes, the article demonstrates that its food culture is developing at a brisk pace, with a range of flavor profiles that invite both connoisseurs and casual drinkers alike.

The Rise of Utah Wine

The article begins by noting how Utah’s climate—a mix of high desert, low altitude, and a surprisingly long growing season—has produced a surprisingly diverse range of grape varieties. From the robust reds at Red Rock Cellars in Morgan County to the crisp whites at Highland Ridge Vineyards in Salt Lake City, the local wine scene is becoming a staple of regional pride. The piece highlights a few standout producers:

• Red Rock Cellars – Known for its full‑bodied cabernet sauvignon and a surprising depth of flavor, thanks to the region’s warm nights.
• Highland Ridge Vineyards – Specializes in cool‑climate grapes, producing bright, mineral‑rich chardonnay and rosé.
• Saguaro Vineyards – Located on the edge of the Colorado Plateau, this boutique operation experiments with lesser‑known varieties like Marsanne and Vermentino.

Each producer’s website is linked within the article, offering easy access to tasting notes, barrel‑age information, and online ordering options.

The Artisan Cheese Movement

On the cheese front, Utah is no less exciting. The article focuses on several producers who have turned the state’s dairy farms into “creamery” centers:

• Mountain Cheese Company – Their flagship cheddar is aged for 12 months, boasting a sharp, nutty flavor that pairs beautifully with a glass of red wine.
• Sawmill Creamery – Known for its brie‑like soft cheeses that incorporate local herbs. Their goat cheese is a particular highlight.
• Utah Cheese Co. – Offers a range of aged gouda and blue cheeses, each with a distinct rind that enhances their taste profile.

Links to the cheese producers’ official websites and local retail partners provide readers with a route to try the products themselves or learn more about the cheese‑making process.

Pairings That Work

The heart of the feature is a carefully curated pairing list that shows how Utah’s terroir can shine in a single glass and a bite of cheese. The article breaks the pairings into three categories:

1. Bold Reds and Hard Cheeses

• Red Rock Cellars Cabernet Sauvignon + Mountain Cheese Company Aged Cheddar
  The wine’s dark fruit flavors—blackcurrant, blackberry, and a hint of spice—meld seamlessly with the cheddar’s sharp, buttery undertones. The pairing is described as a “classic power‑couple” that emphasizes the depth of both components.

2. Light Whites and Fresh Cheeses

• Highland Ridge Chardonnays (especially those from their Stoneware Vineyard) + Sawmill Creamery Goat Cheese
  The crisp acidity of the chardonnay lifts the mild, tangy goat cheese, and the citrus notes in the wine echo the herbaceous hints in the cheese’s rind. A refreshing combination that works well in a summer patio setting.

3. Sweet or Sparkling Wines with Creamy Cheeses

• Saguaro Vineyard Vermentino + Utah Cheese Co. Blue Cheese
  A subtle sweetness in the Vermentino balances the sharp, salty blue cheese. The wine’s bright minerality also adds an interesting layer to the cheese’s creamy texture.

The article explains that these pairings are not just about matching flavors, but also about balancing textures and the “mouthfeel” of both the wine and cheese. The producers also recommend experimenting with local fruit preserves or honey to create even more nuanced tasting experiences.

Tasting Tips From the Experts

The feature goes beyond simple pairings and offers practical advice for home tasters. Some of the key takeaways include:

• Serve Wine at the Correct Temperature – Whites at 45–50°F, reds at 60–65°F, and sparkling wines even cooler. This ensures the flavors are not masked by temperature extremes.
• Consider the Cheese’s Aging – Aged cheeses require a richer wine, while fresh cheeses need a lighter, crisper match.
• Use Local Crusty Bread – The article recommends an artisanal baguette from Utah Bakery as a perfect “carrier” for both the wine’s bouquet and the cheese’s flavor.
• Add Local Honey – A drizzle of honey from the Bee Haven Honey Farm can sweeten the wine and lighten the cheese, creating a harmonious contrast.

Community and Sustainability

A significant portion of the article underscores the community aspect of Utah’s wine and cheese scene. Many of the producers discussed are family‑owned and emphasize sustainable farming practices, from drip irrigation to organic composting. The feature highlights how these efforts create a “circular economy” where the waste from cheese production is used to fertilize vineyards, and vineyard runoff is recycled back into the dairy farms.

The article also links to the Utah Winegrowers Association and the Utah Cheese Association for readers who want to explore membership or attend regional events, such as the annual “Utah Wine & Cheese Fest.” This encourages readers to not just taste but actively participate in supporting local producers.

Why This Matters

With an increasing number of tourists and locals looking for unique regional experiences, the piece underscores how Utah’s food and drink scene can compete with more established wine regions. By pairing local wines with local cheeses, the feature showcases the state’s ability to produce high‑quality, terroir‑driven products. It also promotes the idea that great food and wine don’t have to come from distant, well‑known vineyards or dairies; they can be discovered right on home turf.

Takeaway

Discover Delicious Wine and Cheese Pairings from Utah Producers offers more than a list of matches—it invites readers into a local narrative of craftsmanship, sustainability, and taste. Whether you’re a seasoned sommelier or a curious foodie, the article provides a concrete, step‑by‑step guide that encourages exploration, experimentation, and most of all, the enjoyment of Utah’s burgeoning culinary heritage. By linking directly to the producers’ websites and offering detailed tasting advice, KUTV’s Fresh Living segment becomes a practical resource for anyone wanting to experience the best of Utah’s wines and cheeses, right from the comfort of their own home or at a local tasting event.