Some of the best pairings can be found where you least expect them. This week’s pairing is a prime example of the little surprises you can stumble upon when you choose to taste outside the box of pairing theory. In a small village just 40 miles north of Milwaukee, Joe Widmer takes tradition seriously, and has devoted himself to upholding the old-world methods of cheesemaking that have been practiced by his family for nearing 100 years. Joe is one of a small number of Wisconsin cheesemakers who hold the title, Master Cheesemaker, and among the many cheeses he produces at Widmer’s Cheese Cellars, his cheddars are absolutely additive. This week we’ll focus our attention on his 6 year-old cheddar, a cheese with deep richness, a smooth creamy paste, and notes of citrus that appease the tannins of a red wine produced in Alto Piemonte, at the base of the Italian Alps. Tasting of brandy-soaked cherries and cocoa, this Nebbiolo blend, from Antonio Vallana, transforms when eaten along side this adolescent Wisconsin cheddar. The wine’s medium body, firm tannins, notes of dark fruit, and balanced structure of acidity benefit from the cheese, and push forward a delicate sweetness, previously hidden. It is our hope that this pairing will encourage you to take a bit more risk the next time you think about pairing cheese with wine.