ST. ANGEL (SAINT ayn-GEL)
Description: FRANCE - The triple cream speciatly cheese has a thin white delicate rind and incomparable rich creamy texture. It is firm to cut and handle yet melts nicely in your mouth. As it ages, the rind becomes richer and the paste creamier to create a flavor sensation you will just love. Great paired with berries and sparkling wine.
Description: BOURGOGNE - In many ways, this is similar to the classic Epoisses, the cheese is washed every few days in a bath of Chablis wine, creating a delicate sweetness and a pungent aroma. The rind starts out a pale orange color, then darkens to a copper hue as it matures. Wonderful paired with Pinot Noir, wheat beer and onion jam.
BAYLEY HAZEN BLUE (beyl-ee xa-ZEN bloo)
Description: VERMONT - A natural-rinded blue, sweet and buttery, unique balanced flavors from buttered toast, hazelnuts to licorice developing from the lush pasture lands of Vermont. Its texture is fudgy and dense. Brought to us by Jasper Hill farm. Pair with honey and walnuts. Also try with a dark stout beer and for a grand finale, port.
BEECHER'S RESERVE CHEDDAR (BEE-chers ree-surv CHED-er)
Description: SEATTLE, WASHINGTON - An aged cheddar, Beecher's is smooth, grassy and slightly sweet. Hailing from Pike's Place Market, this clothbound "truckle" (referring to the elongated drum shape) is a prime example of domestic cheese, winning Best of Show in 2007 at the ACS competition. Pair with country-style pate, crusty bread and ale.
BLEU D'AUVERGNE (bleuh doh-VEHRN)
Description: AUVERGNE - This moist, creamy blue has well-distributed greenish-blue veining and a thin salty rind. Its flavor becomes more intense and spicy as it ages. A wonderful addition to crisp salad greens, melted over pasta or serve on a cheese board alongside juicy red pears, a robust red wine or sweet Sauternes.
BOSCHETTO AL TARTUFO (bos-KET-o al tar-TOO-foe)
Description: TUSCANY - This mild and tender cheese is made from a careful blend of sheep's milk and cow's milk. Throughout are shavings of rare, white truffle that make the cheese an addictive delicacy. A true treasure from our friend, Stephano, owner of Il Forteto. Pair with a spicy Italian red and thinly sliced prosciutto di parma ham.
Region: Italy
Milk Type: Cow and Sheep
BRIE LE CHATELAIN (BREE lay shat-uh-LANE )
Description: ILE DE FRANCE-This is a delicious addition to the brie cheese family. It has a noticeably thick patterned rind and its flavors are milky and savory. Compared to other bries, this is especially creamy and buttery. Pair with crusty bread, dried fruits and a glass of red or white Burgundy or Champagne.
BUTTERMILK BLUE (buht-er-milk bloo)
Description: WISCONSIN - Rich and addictive, this blue offers a unique tang. It is made predominantly from the milk of Jersey cows in northwest Wisconsin, which are known to provide extremely rich and flavorful milk. Visually stunning with intricate blue veining. Perfect crumbled on salads or paired with walnuts and honey, try with a Rioja.
CABRA AL VINO (cob-RAH al VEE-noh)
Description: MURCIA - Also known as "Drunken Goat" due to the dousing in red wine that gives this cheese a sassy edge, while the interior is mild and smooth. The reddish purple rind is a stunning contrast to the bright, white cheese, making an eye catching addition to any cheese plate. Pair with a bold Spanish red, such as Rioja, and figs.
CAMBOZOLA BLACK LABEL (cam-ba-ZOLA blak Ley-buh)
Description: BAVARIA-Champignon, makers of Cambozola are proud to bring this new masterpiece. They have skillfully refined the ripening process through longer ageing in special cold cellars, resulting in a premium triple creme with exquisite blue veining and a unique natural gray molded rind. Pair with stout. Serve with warm truffle honey.
CANA DE CABRA (Ka-neh de KAH-brah)
Description: MURCIA - Creamy and mild, with tangy citrus notes, this soft-ripened goat cheese log is much like the French Boucheron. Murcia is famous for its rich quality goat's milk. It's aged 21 days and is creamy, mild and intensifies as it ages. Pair with a crisp white wine, Marcona almonds and a spoonful of fig spread.
CHEVRE DES CREMIERS (SHEV day krahm-YAY)
Description: LYONNAIS - This has a creamy, slightly tart flavor, with a tiny bit of earthiness. It is matured in caves and has a beautiful white paste and a wrinkly rind. A lovely and unique addition to any cheese course, pair it with crisp whites, like Sauvignon Blanc, or fruity reds, such as Pinot Noir.
COMTE (cone-TAY)
Description: FRANCHE-COMTE - Produced in the most glorious and rugged part of the French, Swiss border. Comte is a serious and spectacular heavy weight, the wheels undergo a long affinage and is regularly rubbed with brine. The flavors are rich and melting with a slight sweet nuttiness. Pair with Chardonnay and a spoonful of tomato pesto.
DELICE CAMEMBERT (de-LEESE cam-em-BARE)
Description: FRANCE - Slightly stronger-tasting, but similar to brie, it comes from lush pastures near the Normandy coast, whereas Brie comes from the rocky river beds south-east of Paris. This cow’s milk cheese is covered with a mushroomy white rind and inside, a pale yellow, soft, mellow, double-cream richness. Serve with a Chardonnay.
EPOISSES (ay-PWAHSS)
Description: BOURGOGNE - One of the great classic french cheeses in the world. Aromatic, yes, but only skin deep, a blond interior and is brimming with meaty, creamy custardy richness. Created my monks in the village of Epoisses, it was (and still is) washed daily in Marc de Bourgogne. Pairs perfectly with nut bread and fine Burgundy.
BARREL AGED FETA (bar-uhl ey-jid fet-uh)
Description: THESSALLY - Feta is aged for four months in seasoned birch barrels. Mt. Vikos Barrel Aged Feta Cheese is creamy with a rich, complex flavor. Crumble over fresh vegetables or give it a twist to your favorite pizza. Pairs well with a crisp oaky white wine like a Chardonnay.
FROMAGER D'AFFINOIS (fro-MAJ de a-fin-WAS)
Description: RHONE-ALPES - Sweet, buttery flavors trump the mushroomy earthiness normally found in Brie. Produced from milk that has been specially filtered to yield a silkier texture. Fabulous when paired with preserves, savory pestos or a fruity red wine, like Beaujolais. It's a Cheese Course Favorite!
GARROTXA (gahr-ROH-chah)
Description: CATALONIA, GARROTXA-A traditional "rustic cheese", the paste is firm, almost flaky, yet moist and smooth. When ripe, it melts on the tongue, revealing mild herbal flavors with a hint of hazelnuts. Garrotxa is most appropriately served with dry wine but also fruit driven white wines and soft rounded reds. Pair with mixed olives.
GORGONZOLA DOLCE (gor-gahn-ZOH-lah DOLE-chay)
Description: LOMBARDY, PIEDMONT - Gorgonzola Dolce is aged three to six months producing a creamy, mildly spicy, earthy flavor. One of the trio of world-class blues, along with Roquefort and Stilton. Pair with walnut bread and honey. Enjoy with a glass of Pinot Noir or a sweer Riesling.
