Specialty Cheeses

Named after Judy Schad’s redheaded granddaughter, Piper, this velvety, fudgy goat’s milk cheese has a dusting of bright red paprika under its white rind. As it ages, the subcutaneous paste begins to soften and ooze. Don’t worry if you see occasional spots of blue-green mold, but educate your customers and friends of its natural evolution.

Its flavor is refreshing and lactic, slightly sweet and buttery, with a musty finish. A couple of Zuercher staff members have compared Piper’s Pyramid to ice cream. Pair Piper’s Pyramid with medium-bodied whites with balanced acidity (Sauvignon Blanc-Chardonnay blends, for example.) If you go red, go light: Gamay-based reds with soft tannins play along nicely. Hefeweizen or other hazy wheat beers, however, may be the best match of all.