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.
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.
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!
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.
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.
OSSAU-IRATY (OWE-so ear-a-TEE)
Description: PYRENEES- Named for the regional river, valley and villages, Ossau-Iraty actually refers to a family of sheep's milk (Brebis) cheese. The prized cheeses are extraordinarily flavored with a lactic, nutty, rich slightly oily, firm texture. This cheese pairs nicely with black olive tapenade and Sauvignon Blanc or a Madiran.
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.
PORT SALUT (POR sa-LOO)
Description: BRITTANY- This popular soft, supple and easy eating cheese has a mild taste. It is now produced at larger production facilities in Lorraine. It is shaped in thick wheels with a dense, pale yellow interior and a bright orange rind. This cheese is popular for breakfast and snacking, especially with fruit. Enjoy with a white wine.
PRIMA DONNA (pri-MAH DAW-na)
Description: HOLLAND - The first lady of Dutch cheeses also has an Italian connection, not only by name but with the blending of Parmigiano Reggiano cheese cultures to this Dutch-aged Gouda. This combination creates a cheese with complex nutty undertones that finishes with a crunchy saltiness and melted caramel taste. Pair with reds or beer.
Region: Netherlands
Milk Type: Cow
SAINT ALBRAY (SAN ALL-bray)
Description: FRANCE - Made in the foothills of the Pyrenees Mountains in Basque Country, Saint Albray combines the flavor of a mellow Bloomy-Rind Cheese, (especially when young), with the heartiness of a traditional Washed-Rind Cheese as it matures. Enjoy with a crusty bread, fruit chutney and a glass of Red Bordeaux.
TALEGGIO (ta-LEDGE-oh)
Description: LOMBARDY - A deliciously rich, bulging pillow of cheese made since the 11th century. This wonderful cheese has a fresh, desirable farmyard aroma and its creamy paste melts in your mouth. Terrific on its own, or as traditionally seen in Italy sliced over hot polenta. Taleggio pairs nicely with Italian Nebbiolo wines.
VALDEON (vahl-day-OHN)
Description: VALDEON VALLEY - The cheese is made year-round from cow and goat millk. The paste has a soft texture and pale yellow color and is full of small cavities where a white and greenish blue mould is concentrated. Its flavor is salty, pronounced, piquant and long lasting. Enjoy with a fruity red like a Sherry and pears and grapes.
