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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BOUCHERON (BOO-sher-OWN) |
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| LOIRE -This slightly aged, surface-ripened cheese has a firm, crumbly, dense texture. It offers typical goat flavors, tangy hints of citrus, and an herbal quality . It can be used for salads and sandwiches, but its unique shape makes a beautiful addition to any cheese course, add only fruit and crisp white, such as Chenin Blanc. |
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BRUNET (broo-NAY) |
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| ITALY - Brunet is named after a breed of goat in Italy's Piedmonte region. The flavor reminds a little bit of sour cream, lemon and tangy, with an earthy edge.This thick, creamy cheese is salty and rich, and as it ages it becomes more pungent. It is a phenomenal cheese. Serve with a crisp Pinot Grigio and a crusty baguette. |
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CABECOU (CAB-bay-KOO) |
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| PERIGORD - Cabecou means "little goat". The cheese of southwest France. It is intensely nutty and fruity, sometimes available leaf wrapped. Aging brings perfection to this petite silver dollar sized button, giving it an intensity, yet smooth creamy finish. Pairs nicely with fig spread and a Sauvignon Blanc or Pinot Grigio. |
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CABRA AL VINO (cob-RAH al VEE-noh) |
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| MURCIA - Also known as "Drunken Goat" due to the dousing in red wine that gives this cheese a sassy edge, while the interior is mild and smooth. The reddish purple rind is a stunning contrast to the bright, white cheese, making an eye catching addition to any cheese plate. Pair with a bold Spanish red, such as Rioja, and figs. |
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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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CANA DE CABRA (Ka-neh de KAH-brah) |
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| MURCIA - Creamy and mild, with tangy citrus notes, this soft-ripened goat cheese log is much like the French Boucheron. Murcia is famous for its rich quality goat's milk. It's aged 21 days and is creamy, mild and intensifies as it ages. Pair with a crisp white wine, Marcona almonds and a spoonful of fig spread. |
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CHABICHOU DE POITOU (SHAW-bee-shoo du pwah-TOO) |
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| POITOU-CHARENTES - From the most important goat breeding region in France, this cheese has a delicate and slightly sweet flavor. It is a soft and even-textured pate when young, turns hard and brittle when mature. May take on interesting shapes and it is usually affined for 10-20 days. Pair with date walnut cake and a Chardonney. |
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CHEVRE des CREMIERS (SHEV day krahm-YAY) |
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| LYONNAIS - This has a creamy, slightly tart flavor, with a tiny bit of earthiness. It is matured in caves and has a beautiful white paste and a wrinkly rind. A lovely and unique addition to any cheese course, pair it with crisp whites, like Sauvignon Blanc, or fruity reds, such as Pinot Noir. |
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CLOCHETTE (kloe-SHET) |
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| POITOU-CHARENTES - This beautiful, delicate cheese is named in French for its distinctive bell shape. It is moist, and soft when young, becoming more flaky in texture and intense in flavor as it ages. It is a wonderful, sophisticated addition to an after dinner cheese course, paired with a crisp Chenin Blanc or wheat beer. |
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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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CROTTIN DE CHAVINGNOL (crow-TAN de shah-vee-NYOHL) |
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| BURGUNDY, CENTRE - When young, these tiny barrels are mild and sweet. When aged, they are firm, flinty and flavorful. The cheese is named after its shape, which is cause for discussion. Wonderful with dried fig. Made in the small village of Chavignol, it pairs naturally with crisp whites, especially Sancerre. |
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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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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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GARROTXA (gahr-ROH-chah) |
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| CATALONIA, GARROTXA-A traditional "rustic cheese", the paste is firm, almost flaky, yet moist and smooth. When ripe, it melts on the tongue, revealing mild herbal flavors with a hint of hazelnuts. Garrotxa is most appropriately served with dry wine but also fruit driven white wines and soft rounded reds. Pair with mixed olives. |
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GJETOST (YAY-toast) |
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| OSTLANDET - This unusual cheese is made when the whey remaining from production of other cheeses is slowly cooked until the water evaporates and the milk sugar caramelizes. Cream is added and the very sweet, rich mixture is formed into blocks. Traditionally eaten at breakfast with apples or with spiced fruit cake at Christmas. |
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GOAT GOUDA (goht GOO-da) |
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| HOLLAND - This cheese has a delicate, citrus tanginess and firm but creamy texture and a snow-white color. When young, it is moist and supple. As it ages, its flavors intensify and it loses moisture, eventually becoming a wonderful, hard grating cheese. A nice addition to a cheese course, paired with a creamy Chardonnay. |
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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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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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LE CHEVROT (luh SHEV-roe) |
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| POITOU-CHARENTES - Delicate and slightly sweet in flavor with faint acidity. The wrinkled rind contains a soft and even textured paste when young, which becomes hard and brittle when mature. Makes a lovey addition to a cheese course, paired with a crisp white, such as Sauvignon Blanc. |
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LE SARLET (LE sar-LAY) |
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| POITOU - This lovely pasteurized goat cheese is unique because the curds spend 14 hours in the whey before they are drained. After 3 weeks of aging, this wonderful soft ripened Perigord cheese is ready. It has a bold goat flavor, and brie like texture. Pair with a crisp white wine like a Chardonney. Enjoy with fresh figs. |
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MIDNIGHT MOON (mid-nahyt moon) |
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| NETHERLANDS - Aged six months or more, this ivory cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The unique use of goat's milk produces a nutty and buttery cheese, with prominent caramel notes. Midnight Moon is made exclusively for Cypress Grove of California. Try with fig spread and ale. |
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MONTE ENEBRO (MON-te eh-NEB-ro) |
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| AVILA - A unique cheese, it is innoculated with the mold that is used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance. Creamy, lemony and slightly acidic flavors intensify with age. The texture also becomes denser and the flavor acquires a more intense, pungent finish. Pair with a Sancerre. |
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MOTTHAIS SUR FEUILLE (mo-THAYS sur FWEEL) |
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| POITOU-CHARANTES- This little gem is wrapped in a chestnut leaf. The flavour is soft and delicate, with hints of mushroom, it literally melts in your mouth. Pairs well with Champagne or with a medium weight single-malt whisky, and a chunk of fig almond cake. |
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POULIGNY SAINT PIERRE AOC (poo-lin-NEE san PEE-air) |
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| BERRY-Chevres come in all shapes and sizes just like firecrackers, this is one of the best ,shaped like a pyramid. The pate, an amazing bright white and finely textured, moist, soft and crumbly. Taste is reminiscent of chestnuts with a hint of floral notes, which turns to a tangy sweet creaminess. Eat with figs and Chenin Blanc. |
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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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SELLES-SUR-CHER (SELL-sir-SHARE) |
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| FRANCE - Ashed coating on this disc is a traditional practice originating as an attempt to dry the surface while encouraging blue mold and continued interior ripening. The visual contrast of the bright white paste and black surface is now appreciated as a sign of beauty and regionality. Pair with fresh fig and Sauvignon Blanc. |
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ST. MAURE DE TOURAINE (SAN MORE duh ter-RAN) |
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| TOURAINE - Easily recognized because it has a long straw that traverses the middle. The straw is placed there to facilitate handling of the Sainte Maure de Touraine. The aroma is of walnut. It has a slightly salty taste and depending on maturation, the flavor is nutty. It pairs nicely with a Sauvignon Blanc. Enjoy with almonds. |
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TERRINE AUX FRAISES (te-REEN-OH FREZ) |
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| PERIGORD - This very special fresh cheese from Perigord is made with fresh Goats milk. It is stuffed with strawberries forming a gentle, melting and sweet terrine. This is an ideal sprintime dessert. Enjoy it while it's available. Great with a glass of Moscato or sweet Riesling. |
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TICKLEMORE (tik-el-MORE) |
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| ENGLAND - From Sharpham Creamery in Devon, the shape of this cheese evokes a seashell. Its mildly sweet and herbaceous aroma eminates from the rind. Beneath the rind lies an oozy texture leaving much for the palate to explore. It has a sharper nutty taste near the rind while the center of the cheese is more cakey and crumbly. |
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TOMME FLEUR VERT (tohm flur vurt) |
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| FRANCE - This flower-shaped wheel of fresh Loire Valley Goat's Milk Cheese is coated with fresh tarragon and pink peppercorns. It's light and fluffy like a mousse cake. Serve it with crusty french bread and a crisp Sancerre. |
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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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VALENCAY (VAL-awn-SAY) |
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| CENTRE - Napoleon is said to have chopped off the tip with his sword because it reminded him of his failed campaign in Egypt. To this day, the shape remains truncated, but the moist, heavy paste is full and melting, with sweet hay aromas and a slightly sour crumble on the tongue. Enjoy with wafer thin crackers and a Prosecco. |
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VARE (VA-reh) |
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| SPAIN - Named after the small town in which it is produced in the province of Asturias, Vare is an outstanding farmhouse cheese. Although most Asturian cheeses are made with cows milk, Anita and Valentin choose to use the high quality milk from 300 farm grown. Enjoy with dried fig and a fruity white wine. |
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VERDE CAPRA (VER-day CAP-ra) |
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| LOMBARDY- Ambrogio Arnoldi, created this cheese. Arnoldi buys his milk from the same region that produces Taleggio. This is a mild blue. It is rindless, it is dense yet creamy, the salt is restrained, the flavors approachable, with no fierce blue bite. This is just the blue cheese you would use in a salad. Pair with Syrah. |
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WYNGAARD CHEVRE AFFINE (VINE-gard) |
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| HOLLAND - This is a goat cheese made by a small artisan producer who uses traditional drainage pots where the whey and curds are naturally separated. It is matured 4 months and takes place in special caves. This mature goat cheese is smooth, neither dry nor hard, but melts in your mouth. Great with bread and light white wine. |
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