If you had a vintage 1956 Ford panel truck painted Wimbledon white you'd probably spend a ton of cheddar just to keep it on the road. But if you're the literal farmer's daughter behind (no offense, dad!) The Milkman's Daughter you'd use it to sell cheddar (plus other pair-able snacks and artisanal cheeses) at some of the Eastside's best wineries and brewery tap houses. And, to celebrate its opening, the NW's first mobile grocer has also given us an exclusive breakdown of which of her foods pair best with what booze -- so add this to My Thrillist for the next time you're drinking:

Red Vino: A Merlot or a Cab goes perfectly with Tillamook's vingate white cheddar, or a semi-soft goat cheese like the Spanish Winey Goat, which has been brushed with red wine during its aging, so you know it can't be that baaaaaah-ad. Hmmmm, that joke wasn't exactly the G.O.A.T.

White Vino: If you're drinking Chardonnay or Riesling you better be having lunch with your mom or your mom's friend Diane who you're weirdly attracted to should put some Rogue Creamery blue cheese and Dalmatia fig spread on a cracker from the Fine Cheese Co. and go to town.

Beer: Pair pretty much any kind with MD's pickled veggies; hop-forward suds like IPAs with Red Apple's smoked Gouda; or maltier brews with Mt. Townsend's Cirrus, a NW take on French Camembert that -- if you're doing all this eating/drinking while driving that '56 Ford -- is probably just as rich as you.