HUMBOLDT FOG (huhm-BOHLT fawg)
Description: ARCATA, CALIFORNIA - It has a uniquely rich flavor and flinty texture. Mary Keehn and Malorie, named this cheese after the fog that rolls over Humboldt County's coastal landscape each morning. Its central layer is vegetable ash, a nod to the traditional French custom. Pair with marcona almonds and a glass of Sauvignon Blanc.
L'AMUSE GOUDA (la-muse gou-DUH)
Description: 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.
LE ROULE (le roo-LAY)
Description: 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.
MANCHEGO (mon-CHAY-goe)
Description: CASTILLA LA MANCHA-With a delicious briny, nuttiness, it is Spain's most popular cheese. Its cross-hatched rind is a nod to the tradition of pressing its curd into molds made of tough local grasses. This authentic, artisanal cheese is earthy, hearty and wonderful. Pairs naturally with sherry, marconas almonds and tempranillo.
MIDNIGHT MOON (mid-nahyt moon)
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.
MT. TAM (mount tahm)
Description: POINT REYES STATION, CALIFORNIA-Named in reference to Mt Tamalpais in Northern California. It is a smooth, elegant triple-cream which is made with organic milk from the Straus Family Dairy. Firm yet buttery, with an earthy flavor reminiscent of white mushrooms. Pair with Pinot Noir. Serve with fresh berries or fruit preserve.
MUENSTER (MUN-ster)
Description: 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.
OSSAU-IRATY (OWE-so ear-a-TEE)
Description: PYRENEES- Named for the regional river, valley and villages, Ossau-Iraty actually refers to a family of sheep's milk (Brebis) cheese. The prized cheeses are extraordinarily flavored with a lactic, nutty, rich slightly oily, firm texture. This cheese pairs nicely with black olive tapenade and Sauvignon Blanc or a Madiran.
PARMIGIANO REGGIANO (par-mee-JA-no ray-JA-no)
Description: 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.
PECORINO CACIO DI BOSCO (pay-ko-REE-no caw-key-OW day boss-koh)
Description: TUSCANY - Pecorino is the general name for any sheep's milk cheese made in Italy, but this superb 100% sheep's milk cheese is very special with the addition of white truffles. Made throughout Tuscany, the flaky texture and rich, olive flavor is great as a treat with cured meats, fruit, bread and red wine.
PECORINO TOSCANO STAGIONATO (pay-ko-REE-no to-SKAN-no)
Description: TUSCANY - Pecorino is the general name for any sheep's milk cheese made in Italy, but this superb 100% sheep's milk cheese is very special. Made throughout Tuscany, it is known for its slightly flaky texture and rich, olivey, and very nutty flavor. Excelent paired with a super Tuscan wine and a bowl of castelvatrano olives.
PLEASANT RIDGE RESERVE (plez-uh nt rij ree-surv)
Description: 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.
PORT SALUT (POR sa-LOO)
Description: 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.
PRIMA DONNA (pri-MAH DAW-na)
Description: 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.
Region: Netherlands
Milk Type: Cow
RED HAWK (red hawk)
Description: 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.
ROBIOLA BOSINA (roh-bee-OH-la bu-see-nah)
Description: LOMBARDIA-Of the Northern Italian Cheeses that bear the name Robiola, there are more variations than that of Cheddars. Can be made from cow's milk, goat's milk or a combination of the two. This is the classic luxury cheese and highlight the superior quality of Lombardian and Piedmontese milk. Serve with Sauvignon Blanc, honey.
SAINT ALBRAY (SAN ALL-bray)
Description: 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.
TALEGGIO (ta-LEDGE-oh)
Description: 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.
TRUFFLE TREMOR (truhf-uh l TREM-er)
Description: 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.
VALDEON (vahl-day-OHN)
Description: 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.
