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8 Cheeses to Tackle the Super Bowl

There’s always one friend who outs himself as a traitor once football season starts. The Cowboys, Tim? I mean really? Come on. You start to question everything you know about this person, every fond memory, every joke, every beer, until you’re left a paranoid mess who suspects that your friend Tim might be an android. He likes the Cowboys, you stutter by way of justification as you cower under your desk to avoid Tim’s sure-to-be x-ray laser vision. We’ve all been in exactly the same position, and if there’s one friend we’re terrified of losing more than all the Tims of the world, it’s cheese. We’re here to make sure this Super Bowl you can watch the game reassured in the knowledge that your cheese is wearing the same colors you are. This should also give you more time to think of good hiding spots to avoid Tim’s robotic super strength after his team loses.

If you’re rooting for the Broncos…

Congratulations! You’ve got one of the best quarterbacks of all time on your team! Maybe the fourth time is the charm for Payton, and if it is these cheeses will be the backbone of any good celebration. If not, cheese is also great for consoling the bereft.


Cantal Laguiole, from southeastern France, isn’t anything wild or crazy, but it does bring out subtle notes of butter, citrus, caramel, and nuts. While not a showstopper, this semifirm, 3-to-6 month aged cheese is great on crackers for those action-less second downs and time-outs, and its orangish color automatically makes it a fan of the Broncos.

Widmer’s Wisconsin Cheddar


Photo Credit: Widmer's Cheese

Photo Credit: Widmer’s Cheese

Wisconsin Cheddar is famously sharp, and Widmer’s is no exception. It packs a tangy punch, hints at caramel and salt, and sports a slightly fruity finish. Definitely an exciting cheese for those make-or-break third downs Payton loves so much!

Alpine Gold


Alpine Gold is a semi-soft washed-rind cheese from The Farm House Natural Cheeses in British Columbia. The curd boasts the yellow-orange hue every Broncos fan should look for in their cheese, alongside a rich and savory taste with hints of flowers and grass. The cheese also goes great with golden ales, so you can impress your friends with your pairing knowledge, even though you were going to get the same kind of beer all along.



The original forebear to what we call Swiss cheese, Emmentaler comes from—you guessed it—Switzerland. Much like its deli counterpart, wheels of Emmentaler are smooth and dense, with mild, fruity, and savory flavors. Plus, it’s got about as many holes as the Broncos will try to poke in Carolina’s line.

If you’re a Panthers fan…

It has been an amazing year for the Panthers, and the Super Bowl is the cherry on top of the 15-1 cake that Cam Newton and his offensive line helped bake. The Panthers are certainly one of the best teams in the NFL, and being relative youngsters to the league they have yet to bring a trophy home to North Carolina. If ever there were to be a year of Carolina supremacy, this is the one, so make sure not to mess up your Super Bowl party by not having enough cheese!


Our main man Stilton showed up ready to party and already wearing its jersey! This age-old English blue cheese has everything you need: It’s creamy, crumbly, and pairs extremely well with crackers, pears, and apples. Try it with a barley wine for an extra treat.



Congratulations! You’ve drafted the ultimate spread cheese as your number-two overall pick! Camembert hails from France and brings buttery smoothness and addictive spreadability to the field.



Another blue, Cabrales is obviously a Panthers fan like its cousin Stilton, but they’re not the same. Cabrales is produced in small villages of northern Spain, and it’s cured in the area’s limestone caves. The temperature and humidity help that beautiful blue mold grow, and the result is one of the strongest blue forces in the world, second only perhaps to Carolina’s defensive line.

Cabot Clothbound Cheddar


No cheese plate is complete without cheddar, but to avoid the painful color orange in this situation we’ve opted for something a little less . . . inflammatory. Cabot’s clothbound version—aged in the Cellars at Jasper Hill—shares most things with its Midwest counterpart, like bold flavors and a cutting zing. Sit back, slice yourself some, and watch as Cam threads the needle with cheddar-like sharpness.

Brook O'Meara-Sayen

Brook O’Meara-Sayen is a journalism student at Emerson College forever on the hunt for that last ten minutes of sleep. In his spare time he enjoys reading, Merle Haggard, and spending Friday evenings trying to break his personal record for most cheddar eaten in one sitting.

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