AFFIDELICE (aa-FEE-de-lease) |
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| 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. |
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AIREDALE (aer-DAYL) |
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| NEW ZEALAND - Airedale has a full bodied flavor profile with a strong to sharp finish that intensifies with maturity. Cheese has small eyes. It reminds one a little of certain Northern European cheeses, for example Tilsit or Esrom and is wrapped in a vibrant red wax. Great with beer and pickles. |
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APPENZELLER (AP-en-zeller) |
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| APPENZELL - This classic mountain cheese is more sharp, and perhaps more complex, than a Gruyere, its rind is rubbed with a secret recipe of herbs, spices, white wine, and salt which contribute to its sophisticated, fruity flavor. A key ingredient to swiss fondue, It is superb when paired with a crusty baguette and hard cider. |
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ARDRAHAN (ARE-dra-han) |
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| CORK- This is an expression of true Irish terrior. Pale golden in the center with a stinky, sticky terracotta rind, it is deliciously savory, nutty and satisfying on the palate. It captures similar characteristics of the french classic Pont L'Eveque. Pairs well with brown ale beers, Riesling wines or perhaps a Pinot Noir. |
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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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ASIAGO D'ALLEVO D.O.C. (ah-SYAH-goh da-LAY-vo) |
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| Veneto-Asiago is made from part-skimmed milk, cooked curd cheese with a brushed rind. It's matured to achieve different styles: Fresco,mild and tangy with a supple texture aged 2 mths, and Vecchio hard, dry a bit sharper, aged 9 mths or longer. Eat with green apples or pears. Drink with a Chianti or Brunello di Montalcino. |
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BANON AOC (BAN-awh) |
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| PROVENCE - Banon is a delicate little disc wrapped in chestnut leaves that have been briefly steeped in brandy. It is most often eaten fresh, mild and creamy. However, its rustic, fruity, nutty flavors intensify deliciously as it ages. Eat with crusty baguette. Pair with a crisp white, a rose, or a light, fruity red. |
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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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BEAUFORT A.O.C. (bo-FORE) |
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| SAVOIE - Made in the mountain area near Beaufort, it is considered by many to be the best of all Gruyeres. Cows graze on lush alpine grass and wild herbs resulting in milk is rich, fruity, nutty and sweet in flavor. The cheeses are brined and aged at least four months. Perfect with sundried tomato pesto, Champagne or Pinot Noir. |
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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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BELLETOILE (bell-aye-TWAH) |
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| ALSACE-LORRAINE - Made by the French fromagerie, Henri Huton, this triple cream is rich, buttery and mushroomy in flavor with a voluptuous, incredibly creamy texture. A perfect match for a crusty baguette, add a spoonful of blueberry preserves and a glass of bubbly. |
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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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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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BLEU D'AUVERGNE A.O.C. (bleuh doh-VEHRN) |
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| 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. |
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BRA TENERO (bra te-neh-rou) |
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| PIEDMONT - This wonderful cheese is made in the small town of Bra, where there are very strict rules governing it's manufacture. The cows have been fed only fresh grass or hay. Tenero is soft, delicate and aromatic. Enjoy with tart green apples, chutney, or pickles. Pair with white Gavi de Gavi or a zippy Italian red. |
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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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BRIE DE MEAUX AOC (BREE-duh-MOH) |
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| BRIE - This very large wheel has a pleasantly mushroom and earthy aroma. It is luxuriously rich, buttery and smooth on the palate. The paste is compact, even-textured, and the color of straw. When fully ripe, the velvety white rind will slightly redden. Enjoy with a crusty french baguette, lightly oaked Chardonnay or Pinot Noir. |
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BRIE L'HERMITAGE (BREE ler-mih-TASH) |
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| BRITTANY - Brie is the best known French cheese and has a nickname "The Queen of Cheeses". The cream-enriched milk creates a rich, luscious texture, and in turn, a very versatile cheese. Pair with fruits, nuts, crusty french baguette and a fruity red wine and of course champagne. |
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BRIE LE CHATELAIN (BREE lay shat-uh-LANE ) |
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| 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.
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BRILLAT MYRTILLES (bre-YAT mir-TEEL) |
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| NORMANDY, BURGUNDY - This triple cream enriched cheese is made with cows milk and covered in billberries. This cheese is melting and creamy with a sweet and fruity flavor that is a universal favorite. Currently available in the spring only, it is a perfect end to a meal with a glass of bubbly. |
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BRILLAT SAVARIN (bree-YAH sah-vah-RAN) |
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| NORMANDY, BURGUNDY - A white, downy rind encompasses a soft, lusciously rich paste, enriched with cream, melting and buttery on the pallet. This triple creme is an elegant dessert, drizzled with honey or fresh berries and served with a chilled flute Champagne. |
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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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CABRALES (kah-BRAH-lays) |
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| ASTURIAS - A cheese with an explosion of flavors, ranging from berries to dark chocolate, grass to black pepper. Its original maple-leaf covering has now been replaced with foil. It is aged in caves with moist, salty breezes from the Bay of Biscay for two to six months. Best eaten at the end of a meal, paired with port or cider. |
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CACIOCAVALLO (kah-choh-kuh-VAH-loh) |
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| SOUTHERN ITALY-Sweet and milky when young, it becomes gamey and pungent with age. It has been made since medieval times using the pasta filata (stretched curd) technique. It is gourdlike in shape with a knob at the top where the cheese has been tied for aging. A great table cheese that pairs nicely with sparkling white wine. |
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CAERPHILLY (care-FILL-ee) |
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| WALES-The flavor is sweet, lemony and herbaceous. It is moist and crumbly when young, becoming creamy and supple as it ages. This traditional, farmhouse cheese is now produced by only two cheese makers in the British Isles. "Gorwydd's" is selected and aged for us by Neal's Yard Dairy. Serve with beer, cider, or a crisp white. |
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CAHILL PORTER (kah-HIL pawr-ter) |
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| LIMERICK - Malty and smooth in flavor. Cahill's Farm has been making cheeses since the early 1980s. This is a hand-crafted Irish cheddar flavored with their own, farm-made, Irish Porter (similar to Guinness). Made from Friesian cow's milk and uses vegetable rennet. Perfect when paired with charcuterie, apple chutney and a stout. |
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CAMBOZOLA (kam-bo-ZO-la) |
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| BAVARIA - Offering a mild flavor with a hint of mushroom and a slightly lemony finish. As the name suggests, this cheese is a combination of the French Bloomy Rind Camembert and the Italian Blue Cheese, Gorgonzola. Great on sandwiches, melted on crostini, or with salads and soups. Pair it with a fruity white or robust red. |
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CAMBOZOLA BLACK LABEL (cam-ba-ZOLA) |
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| 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. |
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CAMEMBERT (KAM-uhm-behr) |
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| NORMANDY-Authentic Camembert is one of the famous trio of cheeses (along with Livarot and Pont-l'Eveque) made exclusively from the rich milk of cows in Normandy. It's mushroomy, garlicky, woodsy flavor is incredible. Entirely unlike the mass-produced versions so commonly available. Serve with dried apricots, fruity Burgundy. |
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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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CASHEL BLUE (KASH-uhl bloo) |
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| TIPPERARY - A moist, creamy and relatively mellow blue cheese,with a mouthwatering tanginess. Their farm is near the Rock of Cashel, where they use milk from the farm's own pedigree British Friesian herd. Serve with honey glazed pears, sugared walnuts and a sweet Semillion or Sauternes. |
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CAVE AGED EMMENTALER (keyv ey-jid EM-mawn-tahl) |
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| LUCERNE - With a dark brown rind and a unique, nutty, full-flavored taste, this is not your everyday Emmental. Made in 200 pound wheels from pure, unpasteurized cow's milk, this special "Swiss" is aged for at least twelve months in sandstone caves deep below the Santenberg. Pair with crusty baguette and a spicy red wine. |
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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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CHAOURCE (shah-OORS) |
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| CHAMPAGNE-ARDENNE, BURGUNDAY - This is delicious at any stage of maturity. When young it's fresh tasting, with a flaky texture. As it ripens, it gets creamy and runny around the edges, with a light red mottling on the thickened rind. It is said to have been created by the monks of Pontigny. Pair with Champagne, Rose and berries. |
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CHAUMES (SHOME) |
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| PERIGORD - Based upon traditional Trappist-style cheese, it is a soft with a rich, full-bodied flavor and creamy texture. Chaumes is produced in the foothills of the Pyrenees mountains by one of the largest cheesemaking companies in France. Pair with robust reds, such as Syrah, and rustic crusty baguette or ciabatta. |
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CHIMAY (she-MAY) |
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| CHIMAY - Beer brewing monks of Belgium produced this wonderful stinky wheel. Chimay takes its name from the beer it is washed in which nurtures the cheese into a semi-soft paste. It is pungent, meaty and full-flavored. A superb melting cheese, pair with fingerling potatoes, raisin walnut bread and a Belgian beer or robust red. |
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COMTE (cone-TAY) |
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| FRANCHE-COMTE - Produced in the most glorious and rugged part of the French, Swiss boarder. Comte is a serious and spetacular 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 spoonfull of tomato pesto. |
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CORNISH YARG (KOR-nish YARG) |
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| ENGLAND-This spin on a 13th century recipe pays homage to its inventor, Mr. Gray, his name backwards. Its incredible display of hand-laid nettles proves the work of the master artisan. Full of rich flavor, from the earthy rind to the smooth center, it provides a unique and wonderful taste in every bite. Pair with fruity white. |
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COTSWOLD (cots-WALLED) |
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| COTSWOLD - This is simply Double Gloucester cheese with the addition of chives. Since Double Gloucester already has a zesty character, this is a great match. Tangy, zesty, creamy and rich. We like to pair it with Peppadews. It also nice when paired with full-bodied whites or medium-bodied reds. |
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COULOMMIERS (coo-loom-YAY) |
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| ILE-DE-FRANCE - Although a petite version of the Brie family, it is full in flavor. It offers hints of earth and mushroom and has a lingering finish. The paste is pale yellow and smooth. It is wonderful eaten as part of a cheese board, served with crusty bread and a lively, fruity red wine. |
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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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DANISH BLUE (DEY-nish bloo) |
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| DENMARK - Creamy and flavorful, this blue is extremely versatile. Created by Danish cheesemaker, Marius Boel in the 1920s as an answer to French Roquefort. It is milder and not as complex, yet it became quite popular. It can be used on salads, sandwiches, and in all forms of cooking. Pair with a robust red or a dessert wine. |
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DELICE D'ARGENTAL (dey-LEES duh-are-JHEN-tal) |
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| BURGUNDY - Among all the luxurious double-cremes out there, this is a favorite. Made by hand on a vineyard, it has creme fraiche added, giving it extra richness and a gentle lactic tang. There's the faintest earthy note coming from the thin bloomy rind, but the center is like velvet. Pair with Champagne and fresh blackberries. |
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DELICE DE NOSTALGIE (de-LEESE de NOS-tal-gee) |
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| FRANCE - Smooth as silk, rich and creamy, the dreamy delice de nostalgie is perfect for pairing with a flute of your favorite bubbly. velvety smooth and has a full buttery flavor. This one will appeal to anyone with a penchant to indulge in the best. Pair with fresh berries in season, hazelnut and fig crackers. |
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DELICE DES CREMIERS (dey-LEES day kraym-YAY) |
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| BURGUNDY - Creamy and slightly spicy, this typical vineyard cheese is delivered in darling wooden boxes. It ripens in cellars for three weeks and continues ripening in boxes for another two weeks. Let it continue to ripen in the box so that the cheese becomes even creamier. Pairs perfectly with fresh fruits, Rose, or Beaujolais. |
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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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DODDINGTON (daw-DING-ton) |
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| NORTHUMBERLAND - Best described as a British Territorial cheese, which lies somewhere between a Leicester and a Cheddar. Matured to over twelve months, Doddington encompasses exceptional flavors, most noteably sweet caramel and toasted nuts. It has a complex aroma, reminiscent of cotton candy. Try with a fruity red wine. |
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DODDINGTON (DOD-ing-ton) |
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| ENGLAND - Made by Maggie Maxwell in Northern England near the scotland border. It is firm, crystalline and dry textured a bit like a moist Parmiagianno or a good Montgommery Cheddar, the flavors are rich and rounded and fruity with nutty toasted notes. Serve with a crusty piece of bread, fruit chutney, pickles and brown ale. |
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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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DURRUS (DUR-ruhs) |
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| CORK - Mellow and fruity with a distinct hint of apples, this is a lovely, earthy cheese. The pastures near the village of Durrus are never ploughed. They are lashed with salt from the Atlantic and have a long growing season of herbs and grasses; all contributors to great milk. Enjoy after dinner with Sancerre or Merlot. |
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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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EMMENTALER AOC (EM-mawn-tahl) |
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| BERNE - From the Emme river valley, this is one of the world's most recognized and largest cheeses - a wheel is over 200 pounds! Holes, or eyes, form due to carbon dioxide bubbles trapped during ripening. Its sweet, nutty flavor makes it perfect for sandwiches, cheese boards, fondue or with a big red or crisp white wine. |
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ENTLEBUCHER MOUNTAIN FLOWER (Entleh-BOOKhr moun-tn FLOU-er) |
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| SWITZERLAND-The milk comes from the only complete Bio-sphere (organic) area in the country, part of UNESCO, and situated across the moorland "Finsterwald" on a high plateau. Enriched with cream this cheese bears intense aromas and flavors and creamy consistency. Great for melting. Pairs well with a flowery aroma white wine. |
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EPOISSES (ay-PWAHSS) |
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| 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. |
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EPOISSES GRAND (ay-PWASS) |
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| BOURGOGNE - One of the greatest french classic cheeses in the world, this cheese has a barnyard aroma, a blond interior and is brimming with meaty, creamy 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. |
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EXPLORATEUR (ehk-sploh-rah-TOOR) |
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| ILE-DE-FRANCE - Buttery and sweet, this triple cream was invented in 1958, when the rocket Explorer was in the news. A picture of the rocket still appears on the label. Refreshing and moist when young, it is also delectable when aged, developing a tan rind and supple interior. Pair it with a ripe fresh fruit and fruity red wine. |
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FARMERS FIVE (fahr-MERS fahyv) |
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| DORSET - This farmhouse cheddar is sharp, mild, tangy - all in one bite. Created from a selection of cheeses from England's five counties, Lancashire, Cheshire, Derbershire, Gloucestershire and Leicestershire. It is striking with its five layers. Great served with pickles and fruit chutney and a glass of Pinot Noir or Merlot. |
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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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FOL EPI (FOLE EP-ee) |
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| LOIRE - This cheese is made in the style of Emmenthal, but in small 'loaf' style wheels, has a light, sweet fruity, nutty flavor. In French, Fol Epi means 'wild wheat stalk.' Matured for 3 months, the rind made from toasted wheat flour and is decoratively embossed. Excellent for cooking or paired with a full-bodied white |
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FONTINA (fon-TEE-nuh) |
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| ITALY - This Fontina is rich and mellow with a smooth, buttery flavor. A firm, yet supple cheese. It melts at relatively low temperatures so it is excellent in fondue (along with Gruyere), pasta, or eggs. Also terrific with charcuterie, sweet fruits, and a dry Riesling. |
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FONTINA D'OSTA (fahn-TEE-nah DAOW-stah) |
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| VALLE D'AOSTA - Often poorly imitated, even in Italy, authentic Fontina has a firm, but supple paste with flavors of grass, nuts, and fruit. Made by an Italian consortium of cheesemakers that are very strict and protective about tradition and quality. It is a wonderful melting cheese or paired with full-flavored red wines. |
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FORSTERKASE (FOR-stehr-Kehz-uh) |
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| ST. GALLEN- Washed in a white wine bath and wrapped in tree bark. The combination of the white wine wash and the bark produces a spicy, woodsy flavor that is full of umami. The cheese has a smooth, vacherin-velvety texture. Fýrsterkäse's complex taste complements Pinot Noir or Reisling, alongside rye bread and balsamic onion jam |
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FOUGERUS (Foo-je-row) |
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| ILE-DE-FRANCE - Soft in texture, it melts in the mouth with a slight tang. The aroma of a forest floor melds with mushroom and a bit of ammonia from the rind. Sitting stout and pretty, this grande dame looks like a small, double-stacked wheel of Brie with a decorative fern on top. Pair this beauty with a lively, fruity red wine. |
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FOURME D'AMBERT (FOORM dahm-BEHR) |
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| RHONE-ALPES, AUVERGNE - This is soft, rich creamy blue vein, is less salty than many other blues. From the ancient dairy heartland of Auvergne, the word 'fourme' comes from the bucket shaped molds used to drain and shape this cheese. Serve with fruity, robust reds or a sweet Sauternes or Banyuls. Pair with caramelized walnuts. |
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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 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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FROMAGER D'AFFINOIS (fro-MAJ de a-fin-WAS) |
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| 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! |
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FROMAGER D'AFFINOIS BLUE (fro-MAGE da-fin-NWAS bloo) |
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| FRANCE - This soft ripened cheese with blue veining is just pure heaven. The mild edible rind and creamy paste create a blue cheese that is mild and satisfying to most tastes. As it ages the rind becomes richer and the paste creamier creating an unctious creamy taste sensation. Pair with a pinot noir and a crusty baguette. |
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FROMAGER D'AFFINOIS TRUFFLES (fro-MAJ da fin-WAS tra-FULLS) |
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| RHONE-ALPES-The start of truffle season, is when the makers of this Brie style cheese forage the roots of oak trees to find this delicacy to add to their hugely popular cheese.Creamy with a buttery richness, it melts on the tongue as the flavor of earthy, pungent truffles and sweet cream carress the palate. Perfect with Bubbles. |
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FROMAGER de CLARINES (fro-MAGH duh clar-EEN) |
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| FRANCHE-COMTE - Smooth and velvety, it must be served as close to room temperature as possible to release it's fresh white truffle flavors. This extraordinary cheese is meant to be served with a spoon directly from its wooden box, which supports its runny consistency. Delicious when served with crusty bread and fruity red wine. |
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GAPERON (gah-peuh-ROHN) |
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| AUVERGNE - An assertive cheese, with a Brie-like texture, flavored with chunks of garlic and cracked black pepper. It is said that young men gauged the wealth of prospective in-laws by counting the number of Gaperon hanging at the kitchen window to ripen. A delicious addition to a cheese course, partnered with a robust red. |
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GORGONZOLA CREMIFICATO (gor-gahn-ZOH-lah crem-if-ick-ATO) |
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| LOMBARY - Luscious seriously creamy, spoonable paste can develop some serious pungency after two months of maturation. The cheese is so moist that when pierced (to begin the blueing process) the tunnels simply collapse onto themselves, preventing aggressive molding. Decadent when eaten with crusty bread and a glass of Sauterns. |
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GORGONZOLA DOLCE (gor-gahn-ZOH-lah DOLE-chay) |
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| 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. |
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GORGONZOLA NATURALE (gor-gon-ZO-la NACH-er-uhl) |
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| LOMBARDY - The most famous cheese from this region. Cave-aged for over one year, Naturale is for blue cheese lovers. It has a thicker, drier rind than its younger version (Dolce) and a firmer texture with more pronounced, intense flavor. Drizzle with honey and caramelized walnuts, serve with a robust red. |
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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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GRATTE-PAILLE (graht-PIE) |
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| ILE-DE-FRANCE - In addition to the smooth texture and rich mouth feel associated with cream-enriched cheeses, Gratte-Paille seems to embody the natural, earthy flavors of the pasture grasses and wild herbs. It develops a slight sharpness with age. Luscious with a sweet dessert wine or Champagne. Perfect as a dessert. |
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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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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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GRES DE CHAMPENOISE (GRE-DE cham-PE-nwas) |
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| FRANCE - This soft, bloomy-rind cheese in the style of a triple Creme. The secret is, that it is enriched with ladles of crème fraiche giving it a wonderful velvety texture and a delightful fresh cream edge. The taste is creamy with a smooth texture and a slightly lactic yet sweet finish. Pair with fresh raspberries and Bubbly. |
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GRES des VOSGES (greh de VOHJ) |
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| ALSACE - Full of delicate, buttery flavors with a soft, fruity finish. It is surprisingly mild compared to other washed-rind cheeses. Soft-ripened and pampered to perfection, it is bathed in fruity Gewurtztraminer and is always beautifully adorned with a single fern leaf. Pair with spicy Gewurtztraminer or a robust red. |
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GRUYERE (gree-YEHR) |
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| FRIBOURG - Gruyere is a classic alpine cheese with a bold, sweet, nutty, fruity flavor, though not as sharp as Appenzeller, but it's more assertive and creamy than Emmentaler. It is considered by many to be the finest melting cheese for fondue, gratins, soups and sandwiches. Serve with walnuts, fruit bread, and red Burgundy. |
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GRUYERE BEELER (Gru-YAER) |
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| GRUYERE-Gruyere is not just Gruyere. Beeler's superior Gruyere is created in the Dairies of Les-Pont-de-Martel, then aged in Swiss Alp caves for at least 16 months, a true artisanal production and pure example of Alpine terrior, smooth melting texture, slightly sweet with complex savory notes. Great with red or white Burgundies. |
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GUBBEEN (goo-BEAN) |
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| CORK - This farmhouse cheese is washed in brine and has aromas of mushroom and earth. It offers gentle herb and floral flavors with a strong, beefy creamy finish. An enjoyable, unique cheese, it is perfect for an after-dinner cheese course along with a dollop of balsamic onion jam and a full-bodied, spicy red. |
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HAFOD (haa-FUD) |
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| WALES-Hafod in Welsh means, 'summer place'. This traditional hard cheese handmade by Sam and Rachel Holden, is the longest running certified organic dairy farm in Wales. Their Ayrshire cow milk is rich in butterfat and high in protein, creating rich brown butter and nutty flavors. Pair with apples, Sauvignon Blanc or IPA Beers. |
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HOCH YBRIG (hohk ee-BRIG) |
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| KUSSNACHT - The cheese that made Rolf Beeler famous in the US. Made like Alpine Swiss classic Gruyere, but white wine is added to the brine in which it is washed. On the palate though it reveals the same crunchiness and roasted nutty flavors, with an added smooth sweet finish. Pair drizzled with buckwheat honey and a wheat beer. |
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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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HUNTSMAN (HUHNTS-muh n) |
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| MELTON MOWBRAY - Hailing from Long Clawson Dairy, this attractive cheese has a layer of Stilton between layers of Double Gloucester. Whereas the Stilton has a piquant, spicy flavor, the cream-enriched Double Goucester has a fairly mild, creamy flavor. Both cheeses have a firm, yet supple texture. Delicious with fruit chutney. |
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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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JENSEN RED (yen-zuh n red) |
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| VICTORIA - In 1892, the Jensens (cheesemakers) and the Johnstons (farmers) agreed that Australian cheeses needed a shakeup. Today they have over 800 Fresian cows milking to make this wonderfully bold washed rind cheese. Sweet, creamy and nutty. Pair with balsamic onion jam or pumpernickel. Try with a wheat beer or a robust red. |
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JERSEY BLUE (jur-zee bloo) |
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| SWITZERLAND - Willi Schmids highly decorated blue, the overall winner at the World Jersey Cheese Awards in 2010 on the island of Jersey. An extremely dense and bold blue, it is still very creamy and balanced to the perfection. Try this one with a fine port and carmelized walnuts. |
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KEEN'S CHEDDAR (keen s ched-er) |
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| WINCANTON, SOMERSET - One of only two small traditional cheddar makers still remaining in England. the Keen family uses only the milk of their own herd to make this fantastic, firm-bodied, nutty clothbound cheese. It is carefully selected and aged for us by Neal's Yard Dairy, London. Wonderful when paired with chutney and ale. |
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KNOBLAUCH (NOE blagh) |
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| GERMANY - From the Bavarian Alps the producers of the famous Cambozola have created this delicious flavored double creme soft ripened cheese. This brie is studded with garlic and chives which greatly enhances the flavor of this double creme cheese. Serve with rustic pumpernickel bread and pickles, pair with a brown ale. |
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L'AMUSE GOUDA (la-muse gou-DUH) |
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| 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. |
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L'EDEL DE CLERON (la-DELL duh clair-OWN) |
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| COMTE - This extraordinary cheese is intended to be served with a spoon directly from its wooden box, which supports its almost runny consistency. The flavor profile is gently sweet, slightly woodsy and quite delicious. Traditionally, this is eaten alongside boiled potatoes and cumin seeds. Try it with a glass of Pinot Noir. |
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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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LANGRES (LON-gruh) |
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| CHAMPAGNE - Hence it's formal name of Langres de Champenois, this is for those who don't like a strong taste but appreciate sophisticated flavors that linger lovingly on the palate. Its texture is curdy and springy with subtle flavors and notes of sour cream. It pairs naturally with a French bubbly and a light drizzle of honey. |
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LE MERLEMONT (MAER-le-mon) |
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| FRANCHE-COMTE - This disk-shaped cheese is a cross between a brie and Camembert. It is a soft, unpressed cheese with a thin bloomy rind washed with brine and its mellow, rich flavors are approachable to most. Pair with light, fruity red wines. Enjoy with fresh crisp apples and honey. |
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LE ROULE (le roo-LAY) |
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| 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. |
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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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LEYDEN (LAY-den) |
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| LEIDEN- A Gouda style cheese with whole cumin seeds scattered through out the curd, creates a tangy flavor and spicy aroma, intensifying as it matures.
A perfect slicing cheese and great with baked ham, bring on the onions, mustard, pickles, and cold beer. |
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LIMBURGER (lim-BER-ger) |
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| BAYERN - Notable for its strong, pungent aroma, which develops as the cheese ripens. The distinctive flavor, buttery and sweet, is not as strong as its odor. Although originally a Belgium cheese, it has become essentially a German Cheese. Serve on pumpernickel bread with thin sliced onions and pickles. Great with dark beer. |
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LINCOLNSHIRE POACHER (ling-kuh n shahyuh POH-cher) |
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| ALFORD, LINCOLNSHIRE - This is one the world's finest farmhouse cheddars. Aged years by producers Simon and Tim Jones, then by Neal's Yard Dairy. This classic full-flavored cheddar is lively and complex, with a smooth paste. Great when served with fresh bread, chutney and cornichons, and a glass of bold red wine or dark beer. |
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LIVAROT (LEE-va-roe) |
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| BASSE-NORMANDY - Nicknamed "The Colonel" due to its five bands which echo French military uniform stripes. Livarot is one of the famous Norman trio of cheeses. It has a wonderfully pungent rind with a meaty, nutty, earthy flavor. Team it with a well-knit red or cider. Excellent with a crusty bread and fresh fruit. |
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MAHON (ma-HONE) |
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| MINORCA - It is a 100% cow's milk cheese ripened in underground caves for at least 60 days. The flavor is a bold, magnificent one that could never be called mild. The yellowish-orange rind conceals a soft, salty and decidedly spicy interior. Pair with marcona almonds and a fruity red like Garnacha. |
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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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MIMOLETTE (mee-moh-LET) |
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| FLANDERS-This cannonball shaped cheese comes to life as it ages. It hardens and turns a deep orange on the interior. The beautiful deep orange hues provide an array of fruity, nutty flavors with hints of caramel and butterscotch. Comparable to an aged farmhouse Gouda. Pairs well with Malbec or dark beer. Enjoy with fresh grapes. |
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MONTASIO PDO (mon-TA-zee-yoe) |
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| FRIULI-Very similar to an aged Asiago in its firm texture and flavor, a genuine Alpine creation. Its difference is due to whole milk, so it is somewhat more creamy and rustic. If you've never had a Frico, you're in for a treat, simple to make, grate the cheese, some olive oil and a frying pan. Pairs well with a chianti. |
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MONTBRIAC (mon-bree-AK) |
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| FRANCE-This soft blue cheese is cave-ripened and described by some as a blue version of a double-cream Brie or a blue-veined Camembert. This cheese is a tangy, soft, ripened blue made from cow's milk with a very creamy texture and a hint of blue injected into its ash-rubbed gray rind. Try it with an earthy red and rustic honey. |
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MORBIER (MORE-bee-yay) |
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| FRANCHE-COMTE-Long ago, soot from copper pots used to cook curd was rubbed on the evening's leftovers to prevent drying and keep bugs away until morning when the curd could be pressed onto the top. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste. Enjoy with a glass of Beaujolais and nuts. |
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MOSER CRUBLANC (KHRUE-blaa) |
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| SWITZERLAND - The Swiss answer to the classic Camembert. As opposed to the French original, this one is still made of raw milk. The result is an incredibly lush, creamy and flavorful cheese with a long and round finish. Try to stop eating this, you won't be able to. Serve with a fruity light red wine and a crusty baguette. |
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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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MUNSTER (MUN-ster) |
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| 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. |
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OKA (OKAh) |
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| CANADA - Oka was originally manufactured by the Trappist Monks of the Cisterian Abbey of Notre Dame du Lac in Quebec Canada. Oka has a pungent aroma and soft creamy flavor which can be nutty and fruity covered with a copper-orange hand washed rind. Serve melted over vegetables. Enjoy with a trappist Ale. |
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PARMIGIANO - REGGIANO (par-mee-JA-no ray-JA-no) |
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| 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. |
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PARMIGIANO REGGIANO CRAVERO (par-me-GI-ano Rej-ee-ANO) |
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| EMILIA-ROMAGNA- Giorgio Cravero carefully selects the best wheels to further age in his own aging facility in Bra. An exceptional cheese. Texture of Buttery crumbles with crunchy fruity, fragrant and complex flavors. Parmigiano as it should be. Favorite pairings- aged balsmic, juicy pears,walnuts. Dolcetto light and fruity wine. |
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PETIT SAPIN (pe-TEET sa-PAN) |
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| COMTE-Creamy and silky, its smooth enough to drink. At room temperature it reaches a fondue-like consistency, and if thats not milky enough, it can be warmed in the oven for dipping pleasure. Heated or not, this cheese is easy to serve guests by simply dunking bread directly into the box. Serve with an oaky Chardonney. |
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PIAVE (pee-A-ve) |
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| BELLUNO- Aged from 6-14 months. Hard and rough on the surface. With flavors of pineapple and almonds and a long sweet milk finish. Piave has an intense, full-bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies with age and makes this cheese absolutely unique. Pair Piave with Zinfandel. Shave over pasta or bread. |
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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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PIERRE ROBERT (pyer ROB-ert) |
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| CHAMPAGNE -A luxurious triple cream cheese, cream is added to the milk during production. The soft paste is almost mousse like, the rind a tender white bloomy mold, a perfect meltingly rich, buttery texture with a tangy bite not often found in this style of cheese. Spread on baguette or even graham crackers. Pair with Champagne. |
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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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PONT-L'EVEQUE (PAWN-lay-VEK) |
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| NORMANDY-This is one of the famed trio of Normandy cheeses. It has a more earthy, beefy flavor than Camembert due to its brine-washed rind. Its strong smell could indicate a powerful cheese, but this is not the case; it's a fruity, subtle, and refined cheese. It pairs well with Pinot Noir and a crusty baguette drizzled with oil. |
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PORT SALUT (POR sa-LOO) |
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| 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. |
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PREFERE DE NOS MONTAGNES (pre-fe-RE DE NO mon-TANYA) |
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| JURA - Have an uncanny resemblance to Reblochon you would'nt be wrong, this pasteurized version with no lack of that unctuous sweet buttery, nutty, savory flavor or tender edible rind. A faint stinkiness pushes this decadence over the edge. Perfect for making Tartiflette. Old pairings die hard- go with a fruity Beaujolais. |
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PRIMA DONNA (pri-MAH DAW-na) |
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| 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. |
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PROVOLONE (proh-vuh-LOH-nee) |
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| LOMBARDIA - Made both in the south and north. Most people do not realize that Provolone is basically fresh mozzarella that has been rubbed with salt, and aged. One of the most popular cheeses , it has a slightly oily feel and intensifies in flavor as it ages. Drink with Chianti, enjoy with sliced salami and olives. |
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RACLETTE (ra KLET) |
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| SWITZERLAND - Derived from the French word 'racler' which means 'to scrape', this deliciously fruity mountain cheese is traditionally melted over open flames. The wheel is cut in half and the exposed. The melting side is scraped off onto plates of sliced meats and grilled vegetables. Pair with Riesling. |
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RACLETTE WHITE WINE (RUH-clet wahyt wahyn) |
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| SWITZERLAND - Raclette, the melted cheese served with boiled potatoes, pearl onions, and cornichons (pickled gherkins), is a traditional Swiss dish. This one has white wine added to the paste, and you will smell and taste it. The square shape makes it very convenient for the table raclette ovens with the small melting pans. |
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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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REBLOCHON (ruh-bloe-SHAW) |
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| SAVOIE- A triumph of cheese making, though sadly currently illegal in the US, because raw milk policies, but if you get the chance to try it on your travels, the texture is brie-like; very sweet,beefy,nutty flavor; deliciously smelly. Enjoy with wines from the same region, fruity, white Savoie wines, or fresh,young, fruity reds. |
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RED DRAGON (red DRAG-uh n) |
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| WALES - As part of the United Kingdom that is truly unique and beautiful with its mountains and lush green valleys, this cheddar-style cheese is studded with the most delicious whole grain mustard seeds and infused with beer. Serve with crusty sour dough loaf, pickled chipollini onions, and beer. |
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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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REYPENAUER (REY-pen-hour) |
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| HOLLAND - The ultimate aged Gouda that's salty, tangy and extra mature. It's firm with a good amount of crunchy crystals. This cheese gets its cognac designation of VSOP from it's perfumy scotch or cognac aroma- a far cry from the bland freshness of its youth. Pair with either reds or white wines, and the best crusty baguette. |
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ROARING FORTIES BLUE (rawr-ing FAWR-tee bloo) |
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| KING ISLAND - This creamy, superbly fruity, nutty blue is rindless and covered in blue wax. The pollution-free island allows cows graze on a variety of grasses, supplemented by the occasional meal of sea kelp washed ashore during the powerful storms known as "the roaring forties." Pair with a dessert wine and a drizzle of honey. |
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ROCHE BARON (ROSHE bare-OWN) |
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| FRANCE - An unusual and delicious cheese which tastes like a fine French Reblochon (washed rind with creamy, beefy flavor) with a bit of mild blueing throughout the paste. Beautiful to behold, this cheese pleases most palates and is perfect for entertaining. Pairs well with an earthy Pinot Noir or Champagne. Enjoy with walnuts. |
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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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ROQUEFORT (roke-FORE) |
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| FRANCE - One of the oldest most famous cheeses in the world. All Roquefort is still ripened in the same cool, damp caves of Combalou where natural fissures allow air currents to flow gently. Its soft, crumbly paste melts in the mouth with an intense and complex spicy, salty, flavor. Paired with Sauternes. Enjoy with honey. |
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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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ROUCOULONS (roo-coo-LOHN) |
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| COMTE - Bloomy rind with considerable reddish mottling. Straw-colored interior, mild flavor with slight mushroom aroma. The heart is the symbol of its tenderness. Enjoy with a varietal of grapes and a glass of Pinot Noir.
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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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SAINT ALBRAY (SAN ALL-bray) |
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| 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. |
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SAINT MARCELIN (SAN mar-sell-AN) |
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| RHONE ALPES-With a rindless golden crust and an unparalleled silky texture. It comes as a small crock full of rustic, creamy, flawless gem. Aged about one month, the flavor is mushroomy and earthy with a delicate residual tang. As it ripens, the flavors concentrate, becoming quite robust. Spread over a hot baguette, drink Syrah. |
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SAINT NECTAIRE (SAN neck-TARE) |
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| AUVERGNE - Nutty and fruity flavor with a touch of salt and spice. It is heated and coagulated with rennet. The curd is pressed into the molds by hand. The cheese is then removed, salted and wrapped in cloth. Finally, it ages in cheese cellars for a minimum of three weeks. Pair with cashews and a glass of Beaujolais or a Lager. |
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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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SAN SIMON (san cee-MON) |
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| GALICIA-Before the days of refrigeration many fresh cheeses were slightly smoked over a hardwood fire to preserve them. This is how this buttery and slightly acidic tetilla style cheese came to be. Because of its shape it is sometimes called a "bufone" or dunce cap. Delicious sliced cold or melted as a compliment to many foods. |
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SHROPSHIRE BLUE (SHROP-shur bloo) |
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| LEICESTERSHIRE-The distinctive deep orange color comes from the addition of annatto, a natural food coloring. Shropshire, while generally creamier and less nutty than Stilton, is sometimes stronger. Maintained at peak ripeness in a temperature and humidity controlled cheese caves. Pair with a sweet Riesling, raisin walnut bread. |
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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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SOMERDALE BUTTER (SOHM-er-deyl BUHT-er) |
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| ENGLAND - This English butter hails from Summerset where cows graze on the most lush grasses creating this rich cream. Taste the difference good butter can make. Melt over a crusty baguette, fresh baguel, or toast for breakfast. |
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ST. ANGEL (SAINT ayn-GEL) |
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| 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. |
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ST. FELICIEN (san-fell-e-see-AN) |
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| RHONE-ALPES - The rind, pate and flavour of this little cheese is complex with a fabulously creamy texture, a light acid tang and a nutty aromatic nose. As in the production method a soft curd is used. The pate is uncooked and unpressed, the rind has a natural yellow mould. Pair with baguette and St Amour red wine. |
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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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STICHELTON (sti-shel-tn) |
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| ENGLAND - This organic raw milk blue is made in the traditional English vein. Although this new cheese is made exactly like Stilton, it cannot be called that due to it's raw milk component. This rich and fudgy blue is fruity and nutty and has a spicy long lasting finish. Pairs well with a cold cider beer. |
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STILTON (STILL-tun) |
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| ENGLAND - Stilton can only be made on one of six dairies in the east-central area of England. Coltson Bassett, the smallest, is generally regarded as the very best. More complex due to its aging, this Stilton has a rich, creamy taste with nuances of honey, nuts and leather. Enjoy with fresh pairs and a glass of Port. |
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TALEGGIO (ta-LEDGE-oh) |
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| 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. |
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TARAGO RIVER TRIPLE CREAM (ta-rah-gow RIV-er trip-UH l kreem) |
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| GIPPPSLAND, VICTORIA -The white mould blooms on the exterior of the cheese within 10 days of production, creating some very sharp flavours under the rind and can become musty and bitter as the cheese matures. The clean citric flavours make this cheese ideal with acidic and juicy fruits and perfect dessert cheese. Pair with Rose. |
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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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TETE DE MOINE (TET duh MWAHN) |
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| BELLELAY- A semi-hard cheese with a silky body which easily melts in your mouth. It is not cut, but pared into the shape of delicate rosettes. The paring technique increases the amount of air coming into contact with the surface of the cheese allowing the full flavour of it to develop. Enjoy with fruit and a strong dessert wine. |
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TETILLA (tay-TEE-yah) |
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| GALICIA - The soft paste, thick and smooth with few air pockets is very creamy on the palate. The flavor is clean and smooth. It can be eaten at any time of the day. It is also suitable for cooking especially as stuffing and in recipes calling for coating as it melts easily. Enjoy with a crisp white wine like Sauvignon Blanc. |
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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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TOMA PIEMONTESE (TO-ma pe-mon-TASEE) |
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| ITALY - It has a smooth and supple rind that ranges in color from pale yellow to brownish-red. The paste is white with a tinge of yellow. It is sweet to the taste, and the flavor becomes deeper as the ripening period is prolonged. Great cooking cheese and pairs with a bold Ale. |
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TOMME DE SAVOIE (TOME duh sa-VWAH) |
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| FRANCE - Tomme de Savoie is not a specific brand or place name, but rather a more general regional appellation. The Tomme from Savoie features a semi-hard consistency that melts in your mouth when ripe, and a mild, delightfully nutty flavor which contrast its typically funky, barnyardy, musty aromas. Drink with farmhouse Ales. |
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TORTA DI GORGONZOLA (TOR-ta dee gawr-guh n-ZOh-luh) |
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| LOMBARDY - The creamy tang of Gorgonzola Dolce with alternate layers of fresh rich Mascarpone Cheese are pressed together like a gateau. This decadent "cheesecake" is delicious on its own or serve with fruit and nut flat breads, melted over hot pasta or polenta for a velvety rich sauce. Pair with a robust red or sweet white. |
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UBRIACO (oo-bree-AKO) |
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| ITALY - This "drunk" cheese is produced once a year following the grape harvest by farmers in Veneto. The flavor has a strong hint of pineapple and, in the some cases, the cheese has a musty and slightly tart flavor. This particular Ubriaco is sweet and brighter in its flavor.Enjoy with grapes and a flute of Prosecco. |
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URCHRUETER (BIO) (OOR-khruetr) |
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| SWITZERLAND - Organically farmed. From the central part of the country in the foothills of the Alps this cheese is washed with brine of wild grown herbs which are reflected in a distinct, but elegant herbaceous flavor, very complex and rich. All ingredients come from organic farming. Delicious on a cheeseboard or in a sandwich. |
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VACHERIN FRIBOURGEOIS (Vuash-RAEn Free-bour-SHWUH) |
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| SWITZERLAND-Famous for its important part in any kind of Fondue. Rolf Beeler's is one of the few left made in the traditional way: Clothbound and washed almost daily until the end of its affinage. The bumpy rind hides an extremely smooth and creamy paste, melts perfectly (of course). Make a fondue and pair it with a crisp white. |
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VALDEON (vahl-day-OHN) |
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| 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. |
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WENSLEYDALE (wenz-lee-DALE) |
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| YORKSHIRE - This traditional semi-hard crumbly textured cheese is made from a recipe that can be traced back to 12th century Cistercian monks. It has a smooth thin natural dry rind which is bound in muslin with a moist hazelnut creamy taste and salty tang. Perfect paired with pickles or tart spoon fruit and a pilsner style beer. |
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WESTMINSTER CHEDDAR (west MIN-ster ched-er) |
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| TAUNTON, SOMERSET-Aged at least ten months , this excellent farmhouse traditional cheddar, projects hints of pasture giving it wonderful fruity,green grass notes. Salt crystals form naturally,giving a disticntive texture that is balanced with a hint of creaminess. Pair with chutneys and pickles,real Ales or a new world Cabernet. |
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WINDSOR BLUE (wind-SOR bloo) |
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| NEW ZEALND- Windsor Blue is described as a creamy blue with a soft buttery texture and silky smooth mouthfeel. It has a unique blue cheese culture that dissects the richness and combines to produce a delicate flavor that intensifies with aging. Excellent served with a drizzle of Tupelo honey, roasted walnuts and a vintage port. |
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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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