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.
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.
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.
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!
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.
L'AMUSE GOUDA (la-muse gou-DUH)
Description: SANTPOORT - This aged gouda is a farmstead, organic cheese made in small batches. Unlike most goudas, this one is aged 2 years to develop its deep amber color and flavors of roasted hazelnuts and butterscotch. It has a spectacular texture that is velvety smooth. Great with caramel or chocolate. Enjoy chunks with espresso.
LE ROULE (le roo-LAY)
Description: CHER - A traditional fresh table cream cheese that is light and fluffy can be used for baking and spreading. Its distinctive green swirl of herbs and garlic were first introduced in the 1980s by Fromagerie Triballat. Try with raspberry cranberry relish and crusty baguette for a delicious breakfast along with a Mimosa.
MT. TAM (mount tahm)
Description: POINT REYES STATION, CALIFORNIA-Named in reference to Mt Tamalpais in Northern California. It is a smooth, elegant triple-cream which is made with organic milk from the Straus Family Dairy. Firm yet buttery, with an earthy flavor reminiscent of white mushrooms. Pair with Pinot Noir. Serve with fresh berries or fruit preserve.
MUENSTER (MUN-ster)
Description: ALSACE - Named after the village of Munster. This French original is the authentic one and quite different from German or American versions. The rind is wonderfully stinky, brick-red colored disc, the interior is supple and golden, slightly sticky and sweet, with huge flavor, rich and beefy. Pair with a Riesling or beer.
PARMIGIANO REGGIANO (par-mee-JA-no ray-JA-no)
Description: ITALY - Named after two provinces in the region of Emilia Romagna where the cheese is made,(Parma and Reggio), the 80 lb. wheels, aged about 24 months, have a famously grainy, flinty texture and nutty, unforgettable taste. Grate over pastas, in sauces, or crumbled and eaten with your best Chianti.
PLEASANT RIDGE RESERVE (plez-uh nt rij ree-surv)
Description: WISCONSIN-This award-winning cheese is made in the farmhouse style of Beaufort or Comte while it has earned its designation as a true American original. It delivers a pleasing sweet, nutty flavor with a little salt and touch of sour cream. Favorite pairing- a large spoonful of homemade sun-dried tomato pesto, and a glass of red.
