Bacchus Wine And Spirits    
"For what you never knew existed, but now can't live without"


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Gourmet CheesesWhat's New at Bacchus:
Our cheeses come from near and afar. We hand cut and wrap each piece and in that process we've tried them all. So stop in and ask for a taste and let us tell you how great each and every one is.

Listed are only a few of the over 100 different cheeses.
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Great with Chardonnay, Sparkling Wine and Pinot Blanc. For red wines try Sangiovese, Pinot Nior or DelcettoBrie
It is a soft, unpressed, naturally drained cow's milk cheese, molded into large disks and aged for at least three to four weeks. Brie is the best known French cheese and one of the great dessert cheeses. In order to enjoy the taste fully, Brie must be served at room temperature.Tangy, fruity and full-flavored, best served when plump and smooth.
Try with Reisling, Sparkling Wine, Viognier and Dessert Wines. For the reds try Sherry or Zinfandel.
Saga Blue
Triple cream creamy cheese from Denmark that enjoys the added flavor of a blue-veining throughout. This Danish cheese is mild and very rich and creamy.
Try with Riesling or Chenin Blanc. For the red wines try Cabernet Franc, Bordeaux or Rioja
Harvarti
Buttery and creamy, semi-soft and mild flavored.
Try with Port, Reislings
Cambozola
Blue-veined, smooth and zesty. Cambazola is a modern, creamery, blue cheese made from cow's milk. It has a flat round shape with penicillin rind. The cheese was created in 1970's. The texture is smooth and rich and the taste is spicy and slightly sweet-sour.
Try with Red & White Burgunday, Pinot Noir or Chardannay
Port Salut
Semi-hard cow's milk cheese. Smooth, mild, creamy and all-natural. This cheese is related to Port du Salut, with which it is often confused. It is produced in Entrammes, in the department of Mayenne in northwest France. The rind of the cheese is slightly moist and colored, with regular traces of the plastic-covered cloth used in production. It has a very faint smell. The pâte is elastic, cream-colored, soft, and supple.
For the whites try Chardonnay, Reislings, Sparkling Wines or Viognier. For the reds try Zinfandel, Sangiovese, Cabernet Sauvignon. Vella Dry Jack

Created during World War One by a San Francisco cheesemonger to replace Parminiano-Reggiano, which was not imported from Italy during the war. Rounds of Monterey Jack cheese are aged for up to one year, then coated with a mixture of vegetable oil, pepper and unsweetened cocoa. A great grating cheese and a welcome addition to a cheese platter.

Keens Farmhouse Cheddar

A complex Cheddar, full of character with a lingering flavour made on the Keen’s family farm in East Somerset. Keen’s won the coveted Best Mature Traditional Cheddar in the World 2005.
"Serving Kalamazoo since 1971"