ARTICHOKE LEMON SPREAD (ahr-ti-chohk lem-uh spred) |
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| Our homemade cheese spread is chock full of artichokes and blended with fresh lemons, garlic, spices and fresh cream cheese. This versatile spread is deliciously addictive on hot fresh from the oven crusty baguette. Pairs well with a crisp white wine like a Pinot Grigio. |
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BARELY BUZZED (BAIR-lee buhz-ed) |
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| UTAH - This full bodied cheddar made from jersey cow milk, that melts like butter in your mouth. Hand rubbed with a superfine grind of "Beehive Blend" coffee and french Lavendar, imparting subtle notes of butterscotch and caramel. Eat with roasted nuts and there's a twist, chocolate!. Sip with port, bourbons, stouts or cider.
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BAYLEY HAZEN BLUE (beyl-ee xa-ZEN bloo) |
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| 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. |
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BEECHER'S MARCO POLO (BEE-chers mar-ko POH-loh) |
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| SEATTLE, WASHINGTON - This artisan cheese celebrates Marco Polo who is credited with bringing pepper and other discoveries to Europe. Beecher's takes lightly milled green and black Madagascar peppercorns and blends them with this cheddar style cheese. Taste with pickled onions, pair with bold reds, Merlot or Cabernet Sauvignon. |
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BEECHER'S RESERVE CHEDDAR (BEE-chers ree-surv CHED-er) |
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| 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. |
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BELLWETHER FARMS CREME FRAICHE (BEL-weth-er fahrm krem fresh) |
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| CALIFORNIA - This classic, French-style cultured cream has a rich, nutty flavor with an appealing tart edge. A basic pantry item in French kitchens, it is an ingredient used by fine cooks in many cuisines. Pour over fruit, whip into soups, stir into sauces. Créme Fraîche never curdles while cooking. |
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BELLWETHER FARMS WHOLE MILK RICOTTA (BEL-weth-er fahrm holh milk ri-KO-ta) |
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| CALIFORNIA - This delicate ricotta is made entirely with rich Jersey milk, hand ladling each basket resulting in a captivating cultured milk or clotted cream flavor and tender moist texture. Enjoy with a drizzle of honey and fresh berries perfect with morning coffee or a glass of sparkling and in your favorite recipes. |
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BELLWETHER FARMS YOUGURT (BEL-weth-er fahrms YOH-gert) |
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| CALIFORNIA - Sweeter than goat's milk, tastier than soy and richer than cow's milk! This naturally homogenized sheep milk yougurt contains no antibiotics or growth hormones. Sheep milk could be the answer for those who are lactose intolerant. This refreshing yogurt has the best sourced fruit from the Oregon Columbia River area. |
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BIG EDS (big edz) |
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| WISCONSIN-Coming from Saxon Homestead creamery this farm-style Gouda is young and mild yet packed full of flavor with a soft creamy texture and long buttery finish. Big Eds is fantastic in a grilled cheese sandwich served with crunchy sweet pickles, as a cheese course served with crisp apples or pears, pair with fruity red wine. |
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BIG JOHN'S CAJUN (big jonz key-juh) |
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| UTAH-This spicy hand-rubbed cheese packs a punch. Made from the milk of local jersey cows, lending a deep rich creaminess, coated with a secret cayenne pepper spice recipe, its a great addition to any cheese course. Pair with medium to full bodied reds, champagne or wheat beer, Chutneys, or shaved on salad or melted on a burger. |
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BIJOU (BEE-jzu) |
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| BARE, VERMONT - "Bijou" is French for jewel and this cheese epitomizes all that. It is a small cheese, carefully handled, dried for a day and then moved into the aging room where they develop their natural geotricum rind. As it ages the interior becomes soft and the flavor robust. Perfect when paired with a crisp, fruity white. |
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BONNE BOUCHE (buhn BOOSH) |
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| VERMONT - This hand ladled, ash-ripened cheese is named after a French term "delicious mouthful". It has won instant acclaim, for good reason, its delicate and tangy when young, becoming softer and the rind becomes more dry and piquant with age. Eat with spoonfuls of fig spread and crunchy baguette, sip a crisp white wine. |
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BREAD CHEESE (bred cheez) |
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| OSTROBOTHNIA - From Finland originally, now produced in US, rumor has it that Santa starts his day with this cheese. After draining and pressing the curds, it is toasted over a fire until it is bread-like. Serve warm with coffee or dipped in jam, or maple syrup, or even a sprinkle of salt and a drizzle of lemon juice and herbs |
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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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BUTTERMILK BLUE (buht-er-milk bloo) |
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| 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. |
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CABOT CLOTHBOUND CHEDDAR (kab-uh t klawth-bound ched-er) |
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| MONTPELIER, VERMONT - An approachable, balanced cheddar that impresses with layers of nutty, slightly fruity flavors, with a mellow, caramel finish. Made by Cabot Creamery and aged at the Jasper Hill Farm, this small-batch, clothbound English-style cheddar has won numerous awards. Delightful when joined by fruit chutney or beer. |
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CALIFORNIA CROTTIN (craw-TAN) |
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| CALIFORNIA - Awarded Best in Show at the American Dairy Goat Association National Cheese Competition, this traditional French-style California Crottin goat milk cheese has a wrinkly, geotrichum candidum rind, a fluffy texture and robust, earthy flavor. Possibly better than the French original. Serve grilled over a green salad. |
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CARMODY (CAR-mode-ee) |
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| SONOMA COUNTY, CALIFORNIA - Inspired after visiting cheese aging rooms in Piedmont, cheesemakers at Bellwether Farms wanted to create a similar mild, creamy cheese that highlighted the true flavor of fresh milk. They developed Carmody, which displays the buttery flavors of Jersey milk. Pair with pinot noir, Chardonnay and pears. |
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CAVEMAN BLUE (keiv-maen bloo) |
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| OREGON - Christened Caveman Blue in a nod to nearby Grant's Pass, where the caveman is a fixture of local lore, this five-pound wheel uses raw organic cow's milk matured for about six months. It is bold and complex, sweet and fruity with vanilla tones and crunchy crystals. Pair with honey, nuts, apples, red zinfandel or port. |
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COACH FARM GOAT LOG (kohch fahrm goht lawg) |
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| NEW YORK- This luxurious treasure has a tangy fragrance with authentic bouquet and flavor, always supple. Wonderful with most fresh fruits, especially crisp, sweet apples or pears, dried fruits, jams, chutneys and nuts. Pairs well with a light crisp white wine like a Sauvignon Blanc. |
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COACH FARM TRIPLE CREAM (kohch fahrm trip-uh l kreem) |
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| PINE PLAINS, NEW YORK - A fairly new selection from the respected goat cheese producer, Coach Farm. This decadent triple cream goat cheese like no other. The coach farm cheeses reign supreme. Serve on a crusty bread or crisp flatbread with fresh berries or fruit compote and your finest Champagne. |
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COACH FARMS AGED GOAT STICK (kohch fahrm ey-jid goht stik) |
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| HUDSON VALLEY, NEW YORK- Aged until rock hard these grating sticks have developed a stronger more nutty flavor, delicious grated over pasta, sprinkled on salad or eaten as a table cheese with dried sticky sweet Madjool dates or vibrant castelvatrano olives. Pair with whole black-cherry spoonfruit and Sauvignon blanc. |
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COACH FARMS FRUIT FILLED FRESH GOAT |
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| NEW YORK- This luxurious treasure has a tangy fragrance with authentic bouquet and flavor, always supple. Filled with your choice of fig or pear preserves. Spread on your on your morning toast and serve with fresh fruit such as pears or apples. Pairs well with a light crisp white wine like a Sauvignon Blanc. |
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COACH FARMS GREEN PEPPERCORN BRICK (kohch fahrm green pep-er-kawrn brik) |
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| PINE PLAINS, NEW YORK - Aged under one month, this rich creamy brick is studded with green peppercorns imparting a distinct peppery flavor. Their delicious, hand-crafted cheese arrives directly from the farm to our store. Pair with olive crusty ciabatta and Sauvignon Blanc or Pinot Gris. |
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COACH FARMS LOW-FAT GOAT |
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| New York- This hand-crafted cheese arrives directly from The Coach Farm in Hudson Valley, NY. Its creamy texture and fresh, mild taste is great on bread or crackers, and any recipe calling for cream cheese or ricotta. Surprisingly, this low-fat version tastes very similar to the whole milk cheese. |
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COCOA CARDONA (CO-CO car-DOE-na) |
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| WISCONSIN-Carr Valley's master cheesemaker creates yet another award winner. Chocolate and cheese unite beautifully in this American Original. This cheese is aged and rubbed with cocoa powder. The flavor is subtle, with a slight sweetness and nutty finish the rind a lovely deep velvet brown. Pairings- Ice wine, chocolate stout. |
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COUPOLE (kuh-puh-l) |
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| BARE, VERMONT - Coupole is mild, dense, and creamy. It exhibits all the best qualities of a French-style goat cheese. Individual cheeses are shaped by hand with a sprinkle of ash on the top, then allowed to develop a charming, wrinkly rind. A beautiful addition to a salad, a cheese board, or paired with a crisp white. |
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CREMONT (cre-MONT) |
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| VERMONT-A blend of goats' and cows' milk makes this cheese from Vermont Creamery totally irresistable. It has the texture and citrus tang of a soft goat cheese with the rich decadence of creme fraiche added. This handmade cheese is mild, creamy and complex finish. Pair with whole cherry preserve, hazelnut crackers and bubbles. |
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CRESCENZA- STRACCHINO (cre-chenza straw-KEENO) |
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| USA-Crescenza-Stracchino originated in the Lombardy region of Italy,now fortunately made here in the US. A fresh rindless cheese made from whole milk, it is a unique and provocative delight, the texture of pudding, spoonable soft and delectably creamy, faintly tart and quite fruity. Pair with proscuitto, baguette and Pinot Noir. |
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CULTERED BUTTER WITH SEA SALT (kuhl-cherd buht-er with see sawlt) |
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| VERMONT - This butter is the Grand Cru of Vermont Butter and Cheese Company’s Cultured Butter. Crunchy pieces of flavorful salt combined with our incredibly creamy and delicate butter create a perfect harmony as the butter melts in your mouth and the grains of salt crunch between your teeth. Serve alone or in cooking. |
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CYPRESS GROVE FRESH GOAT (sahy-pruhs grohv fresh goht) |
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| ARCATA, CALIFORNIA - Small discs are made using a traditional method. They are hand-ladled into molds so as not to break the fragile curd formation. The resulting cheese has an exceptional texture and fresh, clean flavor. Some are rolled in black pepper, dill, or chives. Enjoy on a salad or with a crisp white wine. |
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DEVILS GULCH (dev-uhls guhlch) |
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| CALIFORNIA - Cowgirl Creamery's winter season cheese. This little beauty made with rich Jersey cow milk. The rind is lightly dusted in sweet and spicy roasted red pepper flakes. The insides are heavy, rich and creamy. Crisp, sharp apples are called for in order to balance out the richness. Enjoy with a glass of Pinot Noir. |
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DORSET (dore-SET) |
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| VERMONT -Formed in French wooden molds giving the cheese a lovely cross hatched basket appearance. The taste is a masterpiece of lush,savory, buttery flavors with a full pungent rustic aroma. An edible thin pinkish rind. Pair with your favorite Chardonnay or Belgian Ale and thick slices of salami with sour dough bread. |
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DRY JACK (drahy jak) |
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| SONOMA, CALIFORNIA - This famous cheese from Vella Cheese Company has won too many awards to mention. It's rind is rubbed with oil and cocoa and the wheels are aged a minimum of seven months. The hard paste has a sweet, nutty flavor. A perfect table cheese, but also delicious grated. Pairs well with a California red wine. |
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EDEN (EED-n) |
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| WACO,TEXAS-Coming from Brazos Valley cheese, this award winning, creamy brie has a line of ash running through the center and is wrapped in delicate edible fig leaves, creating a very interesting combination of rich, and slightly spicy flavors. Enjoy with sundried fruits and honey. Pair with your favorite bubbles. |
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FISCALINI VINTAGE CHEDDAR (fis-KUH-lee-neh vin-TIF CHED-er) |
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| CALIFORNIA-An excellent mature two year aged clothbound american farmstead cheddar, the texture is firm yet crumbly, a deep golden center. Complex nutty, slightly smokey,earthy notes sprinkled with wonderful crunchy crystals, a long lingering savory butter finish. Pairs well with apples and craft ales. |
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FLAGSHEEP CHEDDAR (flag-sheep CHED-er) |
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| SEATTLE,WA- Beecher's Farmhouse 18 month aged blended sheep and cow's milk exceptional mature cheddar. Crumbly fudgey texture, sprinkled with crunchy crystals with the flavors of toasted walnuts and distinct butterscotch, long and complex finish. Pairs well with balsamic onion jam, malty brown ale or a velvety Merlot. |
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FRESH CREAM CHEESE (fresh kreem cheez) |
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| VERMONT -This all natural cream cheese is hand-ladled, which protects the cheese's delicate texture, the flavor is far better and more direct. You'll find it's softer, lighter, fresher tasting than any cream cheese you've ever tasted. There are endless ways to enjoy, one of our favorites-with smoked salmon, fresh Dill, Prosecco. |
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FRESH CROTTIN (fresh krot-n) |
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| BARE, VERMONT-This is a younger, lighter version of the Bijou. Special cultures are added to the milk in the early stage of the maduration. The cheese is wrapped after being shaped by hand, skipping the aging process to deliver a fresh, lemony cheese. Great with fruits & nuts. Pair with crisp whites, such as Sauvignon Blanc. |
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FRESH GOAT - CHEVRE (SHEV) |
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| VERMONT -Mild, fresh goat's milk cheese, thats highly versatile. An excellent ingredient in many dishes as well as on its own. This chevre is known for quality, superlative taste and freshness. Use crumbled on salads, flatbreads, quiche and in omelets. Perfect with Sauvignon Blanc or wheat ale. |
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FRESH GOAT LOGS (fresh goht) |
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| BARE, VERMONT - These fresh logs of cheese are pleasantly tangy, soft and smooth. Whether with pepper or plain, they are very nice when served with a tapenade, pesto or fruit spread and crusty, fresh bread. This is a popular cheese for sandwiches, salads, and cooking. Pair with a crisp white, such as Sauvignon Blanc. |
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FRESH MOZZARELLA (fresh maht-suh-REHL-lah) |
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| Pure white soft fresh mozzarella ball is what makes our sandwiches and salads so popular. It has just the right amount of saltiness and its luscious, creamy texture makes this a perfect choice for any of your recipe uses. Enjoy with a glass or two of Chianti and wafer thin slices of prosciutto di parma. |
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GRAFTON 2 YEAR CHEDDAR (GRAF-ton) |
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| VERMONT - Graftons signature cheddar has earned national acclaim for its mellow tartness and creamy richness. The very balanced flavors and textures will match beautifully with Bubbles most any Beer even a Merlot, pair with a crusty sour dough or a walnut raisin loaf and a dollop of tangy chuntey. |
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GRAFTON 4 YEAR CHEDDAR (GRAF-ton) |
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| VERMONT - Aged four years, it has a sharp, earthy flavor and a slightly crumbly texture. Made from the raw milk of select herds of local Jersey cows. Cheddar is the result of a traditional, time-consuming process which allows the cultures to fully ripen in the curd. Great with cornichons, chutney, medium-bodied red wine. |
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GRAFTON DUET (graf-tuh n doo-et) |
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| GRAFTON, VERMONT - Strong, tangy and creamy. The newest to our flavored cheeses, Grafton Duet is a delicious and attractively layered cheese made of two layers of Grafton Premium Cheddar and one layer of Minnesota-based Faribault Dairy's St. Pete's Select Blue Cheese. Great on a cheese board or with a fruity white or robust red. |
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GRAN QUESO (grahn KAY-soh) |
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| MONROE, WISCONSIN - Gran Queso has a full, sweet, caramel flavor, with a buttery aroma. It is firm and compact, becoming crumbly with age. Patterned after Spanish Manchego, it is made using traditional artisanal methods and is ripened six months. Enjoy with nuts or sweet jams. Pairs well with spicy, full-bodied reds or Port. |
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GRAYSON (GRAY-sohn) |
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| VIRGINIA -Made with rich golden jersey milk, but don't be put off by its sticky stinky first impressions. What lays beneath its crust is a beefy, nutty delight, with a finish as warm and silky smooth as butter. An outstanding washed-rind, pair with a malty brown ale, dried fruit or sweet melon. |
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GREAT HILL BLUE (greyt hil bloo) |
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| MASSACHUSETTS- Located on the shores of Buzzards Bay, 50 miles south of Boston, Great Hill Dairy is known for its outstanding herd of Guernsey cows, resulting in a true quality blue cheese. The cheese has a slightly dense and rich yellow curd. Pair with chunks of date walnut cake and a sip or two of vintage Port. |
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GREEK KISS (greek kis) |
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| GEORGE - Belle Chevre takes this delectable little fresh goat button and wraps it delicately in a tasty brined grape leaf. This award-winning beauty, makes a gorgeous appearance on any cheese course. Served drizzled with the finest olive oil, and a handful of Nicoise olives. Pair with a sauvignon Blanc or a Hefe-Weizen Beer. |
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GREEN HILL (green hil) |
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| GEORGIA - Green Hill is Sweet Grass Dairy's soft-ripened Camembert-style cheese. The artisan production yields a fragile rind with a rich, golden paste and a sweet, buttery flavor. It's success is rooted in their superior quality jersey cow milk. Pair with another american sparkler, California's Iron Horse bubbly, and Baguette. |
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HUBBARDSTON BLUE (HUHB-erd-tuhn bloo) |
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| HUBBARDSTON, MASSACHUSETTS - This American treasure from Westfield Farms has won many awards over the years. A cow's milk cheese with blue veining on the outside. This is because it has never been pierced to allow the veining inside the cheese. A beautiful blue-gray fuzz covers the rich, fudgy paste. Pair with a fruity white. |
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HUDSON VALLEY CAMEMBERT (huhd-suhn n VAL-ee kam-uh m-bair) |
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| OLD CHATHEM, NEW YORK - A happy flock of about 1,200 sheep meander through the hills of Hudson River Valley. This award winning Camembert-style cheese is mellow and buttery with a nice tanginess. Pair with a rich white or fruity red. Try it with tupelo honey or dried foods. |
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HUMBOLDT FOG (huhm-BOHLT fawg) |
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| 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. |
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JALAPENO MONTEREY JACK (hah-luh-PEYN-yoh mon-tuh-REY jak) |
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| MONTEREY, CALIFORNIA - One of just a few truly original United States cheeses, Monterey Jack was first made during the gold rush days by Scotsman David Jacks. This version is spiked with hot peppers and is deliciously creamy and delicate, leaving a bit of heat on the finish. A great snacking cheese or perfect on a hot sandwich. |
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KUNIK (COO-nik) |
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| NEW YORK - Nettle Meadow Farm is located near the Adironidack Mountains. Made with goats milk for that lemony tang. Then its enriched with fatty jersey cow cream for a mushroomy, super buttery decadent paste. The texture is dense yet meltingly smooth. Knock your socks off with a sparkling, fruity Rose. Eat with ripe berries. |
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LANDAFF (LAN-duf) |
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| VERMONT - Made of high quality raw cows milk and aged at Jasper Hill Cellars. It is a mild, semi-firm cheese with a delicious combination of flavors, tangy with a clean finish. The open and buttery texture comes with a natural, cave-aged rind. It melts beautifully for cooking. Enjoy with a hoppy beer or a glass of Merlot. |
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LES FRERES (LAY FRAIR) |
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| WISCONSIN - The four Crave brothers created this luscious, pudgy round to reflect their Irish-French heritage. Sure enough, it reminds us of a cross between Pont L'Eveque and Ardrahan. This semi-soft washed rind has just a hint of stink. Pair with a warm baguette and a dark beer or a smoky Oregon Pinot Noir. |
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MAPLE SMOKED CHEDDAR (mey-puh smohk d CHED-er) |
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| VERMONT- Aged Cheddar with a rich texture and a smoked flavor that is both sweet and savory. The natural smoked flavor comes from being "bathed in the cool smoke from smoldering maple wood for up to six hours." Wonderful paired with crisp red apples, fruit chutney and a brown ale. |
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MARCO POLO (mahr-koh poh-loh) |
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| WASHINGTON - Marco Polo takes lightly milled green and black Madagascar peppercorns and blends them with Beecher's creamy Flagship cheddar, resulting in a cheese with bite and texture as adventurous as its namesake. Pair with apple onion jam, crusty baguette, and a good slurp of real ale.
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MARIEKE FOENEGREEK GOUDA (FENU-greek GOO-da) |
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| WISCONSIN- In a few short years Hollands family have created an award winning Gouda which is flavored with Foenegreek seed, which imparts a mindblowing maple-y, butterscotch-y flavor to their Dutch style farmstead Gouda. Pair with beer like a blonde or cream ale or Riesling or Chardonnay, and a handful of caramelized walnuts. |
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MARIEKE PESTO BASIL GOUDA (baz-uh l pes-toh gou-duh) |
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| WISCONSIN - From Marieke Penterman comes this authentic old world recipe. All the herbs and spices used in these cheeses are all imported from holland. This one is flavored with pepper, basil, garlic and oregano giving the cheese a wonderful kick. Pair with a crusty artisanal loaf and a craft ale. |
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MASCARPONE (mas-kar-POE-nay) |
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| VERMONT - Made from rich cream that is simply drained of its moisture and sodium, this soft cheese is naturally sweet from its high and concentrated lactose content. It is the secret ingredient adding luster and body to many favorite dishes including the classic dessert, tiramisu. Enjoy with a sweet crisp white wine. |
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MAYTAG BLUE (mey-tag bloo) |
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| NEWTON, IOWA - Ever since 1941, the decendents of Maytag's appliance company founder have is hand-producing this cheese. Its assertive peppery flavor and creamy, melting texture have combined to raise this U.S. cheese to world-class levels of recognition and admiration. Try it on a cheese plate, paired with a spicy red or port. |
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MOZZARELLA (HOME MADE) (moht-suh-REL-luh) |
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| With the advent of machines, this handmade creation is a rare find. The use of steaming hot water makes this process a labor of love. Here at The Cheese Course we have grown accustomed to the temperature and back-straining work involved in producing this popular fresh cheese. Pair with pestos, and white wines like Pinot Grigio. |
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MOZZARELLA FRESH (moht-suh-REL-luh fresh) |
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| U.S.A.-Fior di latte, fresh mozzarella, which is a delicate pasta filata cheese, meaning a spun curd cheese. A pure white base ball sized soft milky sphere is so versatile. Slice it, melt it, drizzled with a favorite olive oil, slices of prosciutto or salami, rustic ciabatta bread and ripe tomatoes. Pair with crisp white wines. |
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MT. TAM (mount tahm) |
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| 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. |
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PIERCE POINT (peers point) |
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| CALIFORNIA-Cowgirl Creamery's summer seasonal cheese is made from Organic whole milk from the Chileno Valley Jersey Dairy. Washed in organic white wine and rolled in dried calendula, chamomile and Thai Basil. The result is a delicious semi-firm yet creamy and complex cheese. Pairs so well with sparkling wine, add some hazelnuts. |
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PLEASANT RIDGE RESERVE (plez-uh nt rij ree-surv) |
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| 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. |
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POINT REYES BLUE (point reyz bloo) |
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| CALIFORNIA- Creamy layers of full flavor, tasting notes of sweet fresh milk with medium-to-strong punch of blue flavor.
Perfect crumbled over salad greens, and melted over steaks or roasted vegetables. Pair with honey, figs or ripe stone fruits. Drink with sparkling wine, full bodied reds such as Syrah or Cab and vintage port. |
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PURPLE HAZE (PUR-puh heyz) |
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| CALIFORNIA - Purple Haze is Cypress Grove's lush and fluffy chevre, sprinkled with tender purple buds of lavender and fennel pollen. The lavender and fennel add an ethereal quality to the already rich goat cheese; floral and piquant, Purple Haze tastes like spring air after a long rain. Pair with sparkling wine and fresh figs. |
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READING RACLETTE (ree-DING ra-KLET) |
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| VERMONT - Reading Raclette made by Springbrook Farms is a mild semi-soft cheese with flavors of sweet milk with a sour, tart rind. It's delicious on its own, perfect for snacking but really its true calling comes from the french work racleur "to scrape". Serve melted and "scraped" over potatoes, with pickles and charcuterie. |
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RED HAWK (red hawk) |
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| CALIFORNIA - The only organic triple-cream, washed rind cheese known to us. Pungent russet red fragile crust. Luscious and briny center, a full-on savory, bacony,oniony bomb! with melt-in-your-mouth buttery, fudgy texture with a heft that doesn't become to runny. Pair with fig jam, hazelnut raisin crackers and Gewurtztraminer. |
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ROGUE RIVER BLUE (rohg riv-er bloo) |
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| OREGON - Wrapped in grape leaves and soaked in pear brandy. It offers a perfume of flowers, fruits, herbs and spices and a moist, sticky consistency. It is aged for up to a year in special rooms which were constructed to simulate the ancient caves in Roquefort, France. Drink a Scotch Ale, pair with carmelized walnuts. |
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ROTH CASE GRUYERE (rawth keys groo-YAIR) |
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| USA-What do you get when you transport a Swiss cheese making apparatus to Wisconsin and hire a master Swiss cheesemaker to operate it? Gruyere Surchoix, which may be better than the original with its rich, spicy notes. Enjoy with pestos, nuts, or on a cheese platter. Pairs with a Malbec or a Merlot. |
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ROUGE ET NOIR (ROOJ et NWAR) |
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| CALIFORNIA - For the first time ever, an American Cheese Company beat the French in an International Competition for Brie Cheese. This cheese has a delicious flavor and luscious texture. It is slightly sweet and irresistibly creamy which will make this one of your favorites. Pair this classic with Doppelbock and dried fruits. |
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RUPERT (roo PURT) |
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| VERMONT - This aged, raw Jersey cow’s milk cheese inspired by the great European Alpine cheeses. Reminiscent of Gruyère and Comté, comes in a 25-pound mega-wheel aged a minimum of six months, with a sharpness and complexity that increases with time. “Best In Show” ACS winner. Great served with a fruity red or white wine. |
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RUSH CREEK RESERVE (ruhsh kreek ree-surv) |
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| WISNSCONSIN - From the makers of the award winning Pleasant Ridge Reserve comes this raw milk washed rind cheese made in the style of France's Vacherin Mont d'Or. Made from fall and early winter milk. Soft and luxuriant, is meant to be served slightly warmed and the top rind removed so a spoon or piece of bread can be dipped in. |
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SAN JOAQUIN GOLD (sahn hwah-king gohld) |
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| CALIFORNIA - San Joaquin Gold is considered Fiscalini's premiere signature cheese. Made from unpasteurized cow’s milk and tastes like a cross between cheddar and parmesan. Nutty, salty, sweet and buttery; all at the same time, this cheese melts on the palate and leaves a lingering satisfaction. Pair with fruity chutney, Cabernet or a Indian pale ale. |
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SMOKED MOZZARELLA (smohk-d moe-tsah-REH-la) |
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| USA - The smoked version of our ever-popular fresh mozzarella. Delicate and moist with a twist on the flavor. Try this melted on your favorite sandwich or as a topping to your grilled hamburger. Drink a Lager, Dunkel, Schwarz, Pilsner, or a Kolsch Ale. |
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ST. PAT (seynt paht) |
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| MARIN COUNTY - These rounds are made with organic milk and wrapped with stinging nettle leaves which imparts a smoky, artichoke flavor. Do not fear the nettles, since they are washed and then frozen to remove the sting before they are wrapped around the cheese. Enjoy with a New Zealand Sauvignon Blanc and some tropical fruit. |
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TARENTAISE (ta-REN-tay-se) |
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| VERMONT-A true farmstead raw milk cheese, it has been aged from 5 months to a year. The cheese wheels are turned twice a week and washed with morge, which contains beneficial cultures for the ripening of the cheese. It is truly an artisanal product in every sense of the word. Pairs well with sundried tomato pesto and a Cabernet. |
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TEAHIVE (tee-hahyv) |
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| UTAH - This “feel good” cheese is rubbed with a blend of black tea and pure bergamot oil. This delicious cheese brings out the soothing qualities of tea and the relaxing properties of bergamot combining to produce a creamy cheese with rich fragrances of orange blossoms. Pair with a marmalade and fruity wine or chocolate stout. |
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TILLAMOOK EXTRA AGED CHEDDAR (til-ah-mook EK-struh EY-jid ched-er) |
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| OREGON - Nurtured with nothing more than the clean air of Oregon’s Pacific Coast. All cheeses are naturally aged and produced with milk from cows not supplemented with artificial growth hormones (rBST). Aged 15 months. Melt in a broccoli cheddar soup and enjoy with a cold beer. |
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TRUFFLE TREMOR (truhf-uh l TREM-er) |
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| CALIFORNIA - This cheese comes to us from Cypress Grove Chevre in California. The classic flavor of truffle meets the velvety perfection of ripened goat milk cheese. Earthy, elegant, and sophisticated. It's sure to make even the most distinguished taste buds shake! Enjoy with bubbles and sliced baguette. |
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WINNEMERE (WIN-e-meer) |
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| VERMONT - From Jasper Hill Farm, this washed-rind stinker may intimidate the uninitiated, but the pink-crusted round is wrapped in dark spruce bark imparting a woodsy flavor. Inside the salty crust, the cheese is creamy, yeasty and tangy with subtle sweetness from the raspberry beer the cheese is rinsed with. Pair sweet beers. |
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