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.
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.
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.
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.
HUMBOLDT FOG (huhm-BOHLT fawg)
Description: ARCATA, CALIFORNIA - It has a uniquely rich flavor and flinty texture. Mary Keehn and Malorie, named this cheese after the fog that rolls over Humboldt County's coastal landscape each morning. Its central layer is vegetable ash, a nod to the traditional French custom. Pair with marcona almonds and a glass of Sauvignon Blanc.
MANCHEGO (mon-CHAY-goe)
Description: CASTILLA LA MANCHA-With a delicious briny, nuttiness, it is Spain's most popular cheese. Its cross-hatched rind is a nod to the tradition of pressing its curd into molds made of tough local grasses. This authentic, artisanal cheese is earthy, hearty and wonderful. Pairs naturally with sherry, marconas almonds and tempranillo.
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.
PECORINO CACIO DI BOSCO (pay-ko-REE-no caw-key-OW day boss-koh)
Description: TUSCANY - Pecorino is the general name for any sheep's milk cheese made in Italy, but this superb 100% sheep's milk cheese is very special with the addition of white truffles. Made throughout Tuscany, the flaky texture and rich, olive flavor is great as a treat with cured meats, fruit, bread and red wine.
PECORINO TOSCANO STAGIONATO (pay-ko-REE-no to-SKAN-no)
Description: TUSCANY - Pecorino is the general name for any sheep's milk cheese made in Italy, but this superb 100% sheep's milk cheese is very special. Made throughout Tuscany, it is known for its slightly flaky texture and rich, olivey, and very nutty flavor. Excelent paired with a super Tuscan wine and a bowl of castelvatrano olives.
ROBIOLA BOSINA (roh-bee-OH-la bu-see-nah)
Description: LOMBARDIA-Of the Northern Italian Cheeses that bear the name Robiola, there are more variations than that of Cheddars. Can be made from cow's milk, goat's milk or a combination of the two. This is the classic luxury cheese and highlight the superior quality of Lombardian and Piedmontese milk. Serve with Sauvignon Blanc, honey.
