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Moist and soft, this cheese has a mild, delicate and pleasantly tangy flavor. Because it is unaged, it has no rind or surface mold. The whey is gently gravity-drained from the curd, leaving a light, spreadable cheese that is a versatile as butter.
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BRINDAMOUR (BRAN-da-MOOR) |
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| CORSICA - Also known as Fleur du Maquis, this cheese is traditionally covered with herbs such as rosemary, savory, thyme, and coriander seeds. Sweet, creamy, and herbaceous when young, it becomes increasingly tangy, nutty and hard with age. Can be paired with a full-bodied white, but this unique cheese can stand alone. |
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MOZZARELLA di BUFALA (moetz-suh-REHL-lah dee BOO-fah-lah) |
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| COLOMBIA-Many believe this mozzarella is sweeter and has more depth of flavor than the cow's milk version. A tender, milky cheese that Italians refer to as "il fiore de latte" (the flower of the milk). It has a deliciously soft, yielding texture. Perfect on sandwiches or with sea salt and a drizzle of olive oil and a wheat beer. |
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BURRATA (boor-RAH-tah) |
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| VERMONT- Burrata is made using the pasta filata process, meaning the curd is immersed in hot whey and stretched until it reaches desired pliablity. A "bag" is formed from the spun curd and is then filled with bits of unspun mozzarella curds and heavy cream. Enjoy with salty cured ham and homemade pestos, pair with Chianti. |
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CABECOU (CAB-bay-KOO) |
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| PERIGORD - Cabecou means "little goat". The cheese of southwest France. It is intensely nutty and fruity, sometimes available leaf wrapped. Aging brings perfection to this petite silver dollar sized button, giving it an intensity, yet smooth creamy finish. Pairs nicely with fig spread and a Sauvignon Blanc or Pinot Grigio. |
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CHABICHOU DE POITOU (SHAW-bee-shoo du pwah-TOO) |
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| POITOU-CHARENTES - From the most important goat breeding region in France, this cheese has a delicate and slightly sweet flavor. It is a soft and even-textured pate when young, turns hard and brittle when mature. May take on interesting shapes and it is usually affined for 10-20 days. Pair with date walnut cake and a Chardonney. |
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