PARRANO from HOLLAND
Parrano is a semi-firm cheese that is spicy without being pungent. Sometimes described as gouda with a Parmesan flavor, it is delicious as a cocktail snack or and appetizer. When heated it melts evenly without becoming stringy. Also great for salads, sauces, and pasta dishes.
Milk: 100% Cow – Pasteurized
OKA from
QUEBEC, CANADA
Originating from the great art of the Trappist Monks, and modern technology,
the Oka Classic continues a time-honored tradition.
The use of heat-treated raw milk instead of pasteurized milk, allows
Oka to retain its robust flavors. After a 60 day ripening period, the
Oka Classic envelops the fragrance and taste that are characteristic
of its origins. The orange tint of the rind is reminiscent of the care
taken in the caves.
Milk: 100% Cow – Unpasteurized.
GOUDA from
HOLLAND
Aged 6 months this red wax Gouda is a mild, buttery cheese perfect for
those who do not like a sharp flavor.
Milk: 100% Cow – Pasteurized
GOUDA –
EXTRA AGED from HOLLAND
Aged 18 months, this black wax Gouda is full-flavored, dark in color
and is has a slightly crumbly texture. It adds a warm delicious scotch-like
flavor when grated onto pastas or pizza.
Milk: 100% Cow – Pasteurized
In 1931, the Vella family decided to make jack and age it to appeal to the then expanding influx of Italian immigrants. The result was Dry Jack, an 8 pound
wheel, its rind coated with a mixture of vegetable oil, pepper, and cocoa, and aged for two years. This cheese has a dry, crumbly texture and a subtle, complex flavor. Great for snacking and grating.
Milk: 100% Cow – Pasteurized
KEEN’S
FARMHOUSE CHEDDAR from ENGLAND
Cheddar from Keen’s Dairy is one of the finest examples today
of traditional farmhouse, linen wrapped cheddar. This cheese has a delightfully
full flavor without possessing the characteristic ‘sharpness’
of a cheddar produced in the U.S. The cloth wrapping helps the flavor
develop into something truly special – eggy, sweet, and grassy,
with overtones of horseradish and nuts.
Milk: 100% Cow – Pastuerized
GRAFTON
4 STAR from the U.S.A.
Grafton 4 Star is a top notch cheddar made by Grafton Village Cheese
Company. This cheddar has been aged for a minimum of four years, which
gives the cheese time to develop into something truly unique –
sharp, fruity, and spicy with a delightful crumbly texture. An American
Treasure!
Milk: 100% Cow
PONT
L’EVEQUE (A.O.C.) from FRANCE
This washed rind cow’s milk cheese from Normandy is known for
its full flavor and pungent aroma. It’s creamy interior has a
pleasantly smelly intensity that pairs well with fermented ciders or
full-bodied reds.
Milk: 100% Cow – Pasteurized and Unpasteurized
CAMEMBERT
(A.O.C.) from FRANCE
Camembert is a timeless classic and one of the most popular cheeses
of France. This soft ripened, bloomy rind cheese has a smooth, ripe,
straw colored interior. Its huge flavor has hints of mushroom, garlic
and truffle when it is made of unpasteurized milk. Pasteurized versions
have a milder, creamier flavor with a slightly mushroomy aroma.
Milk: 100% Cow – Pasteurized and Unpasteurized.
TOMME
DE SAVOIE from FRANCE
Made in the Savoie region of France, this semi-firm, pressed curd cheese
is a welcome addition to any cheese plate. The straw-colored paste has
a slightly saline, yet savory flavor with a very mild aroma. The bottom
line is that Tomme de Savoie is a simple, rustic, delicious cheese.
Milk: 100% Cow – Pasteurized and Unpasteurized.
MORBIER
from FRANCE
Morbier is a cow’s milk cheese from the Franche-Comte region of
France. It has a natural, brushed rind with a semi-soft interior. The
two layers of yellowish-ivory colored paste are separated by a thin
layer of vegetable ash, originally separating the morning milk from
the evening milk. Its fruity, nutty flavor is similar to that of Swiss
raclette.
Milk: 100% Cow – Pasteurized and Unpasteurized.
RACLETTE from FRANCE
Raclette is a semi-soft, cow’s milk cheese from France. The supple
texture has a full, beefy flavor that intensifies when heated. Often
used as the basis for the traditional French melted cheese dish called
raclette, this cheese is made primarily for melting.
Milk: 100% Cow – Pasteurized and Unpasteurized.
SAINT
NECTAIRE (A.O.C.) from FRANCE
This is a semi-soft, pressed, natural rind cow’s milk cheese from
the Auvergne region of France. The soft, supple texture has an earthy,
fruity flavor, and a sweet, grassy aroma. Great with Rhone reds or Beaujolais.
Milk: 100% Cow – Pasteurized and Unpasteurized.
REGGIANO
PARMIGIANO from ITALY
In the United States, Reggiano is thought of as a grating cheese. The
rest of the world savors Parmigiano-Reggiano as a delicious, full-flavored
eating cheese. There is an “art” to enjoying Reggiano as
a table cheese. It began seven centuries ago in the Italianprovinces
of Parma, Reggio Emilia, Modena, part of Bologna, and part of Mantua.
Nature blessed this zone with the most idealistic cattle grazing land
to create the unique milk from the “Zone Tripica”. The local
cheese craftsmen utilize a totally natural process that has not changed
for over 700 years. No additives, no machinery, no gimmicks …
just sweet, fresh milk in its pristine state... then the artisan’s
skills…then aging to perfection.
Milk: 100% Cow – Pasteurized and Unpasteurized.
PERLAGRIGIA
TARTUFO from ITALY
This unique cheese has a semi-soft, solid paste with flakes of black
truffles from Umbria – a region known for truffles. The rind is
rubbed with extra virgin olive oil, then truffle oil, then covered with
an ash mixture of local herbs (nutmeg, cloves, coriander, cinnamon,
licorice, fennel). The ash keeps the cheese from drying out and seals
in the flavor.
Milk: 100% Cow – Pasteurized.
TALLEGIO
from ITALY
The rough, rosy crust (inedible), pale yellow interior, and rich and
buttery, fruity, slightly salty flavor are what gives Tallegio its individuality.
Talleggio’s soft,
incrediably flavorful interior is creamy in texture and has a pungent
aroma. The cheese imparts the essence of the Italian countryside in
such a demonstrative manner, that you could swear that you were sitting
among the cows on a grassy hillside in Lombardy.
Milk: 100% Cow – Pasteurized and Unpasteurized.
FONTINA
VAL D’AOSTA from ITALY
Fontina is the symbol of agriculture in Italy’s tiny, French-speaking
Aosta Valley region. The cows that produce the milk for Fontina Val
d’Aosta graze
on high-altitude Alpine pastures dotted with wildflowers and native
herbs. Fontina is a great cooking cheese, as it melts evenly without
losing any flavor. It is best noted for its value as a savory and fruity
table cheese.
Milk: 100% Cow – Unpasteurized.
ASIAGO from ITALY
Pale yellow and springy, with a delicate, sweet, undemanding flavor
and fragrance, Asiago is an incredibly versatile cheese. Often used
on antipasto platters, it can easily be used for nibbling, melting,
baking, or as a great base for fondue. The flavor of Asiago develops
as it ages, and becomes harder and saltier .
Milk: 100% Cow – Pasteurized and Unpasteurized.
RASCHERA
(D.O.C.) from ITALY
Named after Lake Raschera, which can be found at the foot of Mount Mongioie
in the Italian Provence of Cuneo, Rashera is an official D.O.C. (Denominazione
Di Origine) cheese of Italy. Similar to Toma, if not for its squarish
shape, this soft, Piedmontese cow’s milk cheese has a reddish
(occasionally with a yellowish hue) rind. The ivory colored cheese has
a smattering of small holes, often with a blueish tinge. It has a delicate,
nutty taste.
Milk: 100% Cow – Unpasteurized.
MAHON
(D.O.) from SPAIN
Mahon is made on the island of Menorca with milk from ‘the Friesian’
and ‘Menorquina’ herds of cows. The process of enzymatic
coagulation produces a semi-firm, slightly crumbly texture. Mahon has
a distinctive sharp, milky, acidic flavor that is best pared with fruits
and nuts.
Milk: 100% Cow – Pasteurized and Unpasteurized
UMBRIACO
MAJORE ROSSO from ITALY
This Italian cow’s milk cheese is the typical table cheese of
Treviso. It has a semi-firm texture as a result of its nine months of
aging. The natural rind is washed with Raboso wine, which imparts unusual
character with its tanginess.
Milk: Cow – Pasteurized
BRIE AND TRIPLE CREAM
60% BRIE from FRANCE
Originating in Ile-de-France, Brie is probably the most popular of French
cheeses. As with other soft-ripened cheeses, Brie is ripened (from the
outside in) for a period of roughly 60 days, giving it a chance to form
its characteristic white, bloomy rind. A ‘60% Brie’ refers
to the fat content of the dry matter of the cheese. This is also known
as ‘double cream’ Brie. The higher fat content of a double
cream Brie gives it a smoother texture and buttery, creamy flavor.
Milk: 100% Cow – Pasteurized.
ST.
ANDRE from FRANCE
St. Andre is a well-known, popular triple cream Brie from France. As
with the double cream, or 60% Brie, triple cream, or 75% brie, refers
to the fat
content of the dry matter of the cheese. The 75% fat content of a triple
cream such as St. Andre gives the cheese an incredibly creamy, decadent
flavor and texture. St. Andre is fabulous with champagne and berries.
Milk: 100% Cow – Pasteurized.
FLORETTE
GOAT BRIE from the
FROMAGERIE GUILLOTEAU, PELUSSIN, FRANCE
Florette is creamy, soft-ripened goat milk brie that has a milky, creamy,
smooth interior and a flowery, edible, white-mold rind. Complex in
flavor, serve with fresh fruit, honey, nuts, and a wonderful fruity
wine.
Milk: 100% Goat – Pasteurized
GOAT
ARINA GOAT GOUDA from the CAMPAIGNA DIARY, TILBURG, HOLLAND
This is a smooth textured semi-firm goat’s milk cheese, distinguished
by its surprisingly mild flavor. It is suitable for many purposes, on
the cheese board, as a snack, in a salad, or on bread. Slices and melts
beautifully.
Milk: 100% Goat – Pasteurized
HUMBOLDT
FOG from the
CYPRESS GROVE DAIRY, MCKINLEYVILLE, CALIFORNIA
The gray of the vegetable ash and the white exterior mold of Humboldt
Fog is reminiscent of a foggy day in California’s Humboldt County
– a perfect name for this young goat cheese. The moist, slightly
crumbly texture is snowy-white with a distinctive layer of ash that
creates a lovely contrasting dark vein through the center of the cheese.
When young, it is creamy and complex with a slight lemony goat tang
finish. Enjoy this cheese at any stage of ripeness according to your
own taste – at an advanced age it is wonderfully dry and perfect
to grate over a salad. Serve with any California fruity red.
Milk: 100% Goat – Pastuerized.
CROTTIN
CHAVIGNOL from the FROMAGERIE JACQUIN, VALENCAY, FRANCE
A true aged Crottin Chavignol will be hard, black, and knobby on the
surface. As this cheese ages it takes on a bluish hue and the pate becomes
glossy. It is a little salty and the balance of sourness, sweetness,
and the smell of milk enhances the taste. After five weeks, the cheese
is dry and has shrunk. The smell is strong and the pate has a meaty
texture, with a robust flavor. This is a completely ripe Crottin. The
rind at this age will be rough and hard and should be removed by grating.
Serve with crusty bread and a full-bodied fruity red. A hot Crottin
on salad with wine vinegar makes a good appetizer.
Milk: 100% Goat – Pasteurized
LE
CHEVROT from the SEVRE BELLE FROMAGERIE, ST GERMAIN, FRANCE
Sevre Belle, one of the premier dairies of France, produces Le Chevrot,
a soft goat milk cheese of considerable dimension. Made with goat milk
from the Poitou region, the most important goat-breeding region in France,
it is possible to taste the clean, fresh taste of pure goat milk every
time. The characteristic goat taste increases at room temperature and
as the cheese matures in age. Serve at the end of a meal with a white
wine when the cheese is young or with a red wine when it has matured.
With fresh bread it is ideal for snacks or wine and cheese parties.
Chevrot is a “living” cheese. It is not wrapped and can
thus ripen slowly – gaining in character. After three weeks it
becomes dry and crumbly and is excellent served with aperitifs or grated
over a salad or steak.
Milk: 100% goat – Pasteurized
BANON
FEUILLE from PROVENCE, FRANCE
Slightly aged goat cheese dipped in the marc of the region, and wrapped
in a softened chestnut leaf. The marc protects the cheese against mould,
and as the cheese ages in the leaf it takes on the color and aroma of
the chestnut leaf.
Milk: 100% Goat – Pasteurized
MIDNIGHT MOON from the
CYPRESS GROVE DAIRY, MCKINLEYVILLE, CALIFORNIA
This is a firm, smooth, but slightly granular pasteurized goat’s
milk cheese that is aged for a minimum of one year. Midnight Moon has
a buttery, slightly nutty flavor, with hints of caramel and a definite
sweet, fruity aroma. This is a perfect table cheese, but try it melted
over grilled steaks or vegetables. Midnight Moon will make the most
interesting grilled cheese sandwich you ever had, or try melting it
over onion soup or roasted potatoes. Enjoy with a wonderfully fruity
red.
Milk: 100% Goat
CHEVRE
NOIR from the
FROMAGERIE TOURNEVENT, QUEBEC, CANADA
Chevre Noir is a true matured goat cheddar. This specialty cheese has
an exquisite rich flavor, with accents of nuts and caramel butter, and
a smooth, melt-in-your-mouth texture. Made with fresh, pasteurized Canadian
goat milk, this cheese is carefully aged for a minimum of one year in
controlled aging rooms. This demanding maturation process often develops
“flavor crystals” or crystallized lactose that “pop”
in your mouth, enhancing flavor and texture. Excellent served with fresh
fruit and a full-bodied, fruity red wine. Winner of numerous awards
from the American Cheese Society, Canadian Cheese Associations, and
2nd place winner at the World Championship Cheese contest in Madison,
Wisconsin (March, 2002).
Milk: 100% Goat – Pasteurized.
PETITE
BILLY from BERRY, FRANCE (LOIRE VALLEY)
Berry, France is famous for its production of goat cheese from numerous
small herds of goat that feed on the lush and beautiful pastureland
of this region. Because of these rich pastures, the goat milk is exceptionally
rich and the cheese it produces is exceptionally delicious, incorporating
subtle nuances of clover, herbs, pine, walnuts, and pepper. Creamy and
complex with nutty and herbaceous undertones, this milky-white cheese
sits attractively on a paper chestnut leaf.
Milk: 100% Goat – Pasteurized.
CONTESSA
from the GIRAU DAIRY, SARDENIA, ITALY
The small family-owned dairy that produces this cheese is located in
the most rural of regions in Italy. Their supply of goat’s milk
comes from animals that feed on natural grasslands and herbs, so the
milk is always clean tasting, sweet and herbaceous. Contessa is aged
for a minimum of 240 days so that the cheese has a crumbly texture and
the flavor of herbs and nuts becomes more concentrated and intense.
Milk: 100% Mountain Goat Milk – Pasteurized
SHEEP
RONCAL (D.O.) from SPAIN
Roncal is an artisan Spanish sheep’s milk cheese made exclusively
in the Roncal Valley in Navarra, with milk from ‘Rasa’ and
‘Laxta’ flocks. With a firm texture and a smooth rind, this
cheese has a distinctive flavor that is slightly sharp yet buttery at
the same time.
Milk: 100% Sheep – Unpasteurized.
MANCHEGO
(D.O.) from SPAIN
Manchego is produced in Castille-LaMancha from the milk of Manchega
sheep only. It is a firm textured cheese with a pleasant, creamy flavor
that develops with age into a pleasant tang. Can be found pasteurized
or unpasturized, generally aged for a period of 6-12 months. The longer
aged, unpasturized versions will have a fuller flavor than their younger,
creamier, unpasturized counterparts.
Milk: 100% Sheep – Pasteurized and Unpasteurized.
IDIAZABAL
(D.O.) from SPAIN
Made in the Basque country of Spain, Idiazabal is a raw sheep’s
milk cheese that is firm textured and lightly smoked. It has a full
flavor with smoky overtones that lend to its pleasant, pungent aroma.
Milk: 100% Sheep – Unpasteurized.
PECORINO
ROMANO from ITALY
One of the most popular Italian cheeses, Pecorino Romano was traditionally
produced with milk of sheep grazing on the countryside of Rome. Now
more commonly produced in Sardenia, this eating/grating cheese has an
intensely peppery, sharp bite.
Milk: 100% Sheep – Pasteurized and Unpasteurized.
OSSAU-IRATY
(A.O.C.) from FRANCE
This unpasturized sheep’s milk cheese is firm in texture with
a natural, brushed rind. The nutty, olivey, fruity flavor has a complexity
that has taken thousands of years to develop! One of the oldest cheeses
still in production, Ossau-Iraty is best paired with Rhone reds.
Milk: 100% Sheep – Unpasteurized.
PETIT
BASQUE from FRANCE
This pasteurized sheep’s milk cheese is produced in the French
Pyrennes. Its semi-soft texture and creamy, mild flavor makes it a favorite
for breakfast, an mid-afternoon snack, or a dessert cheese plate. Serve
with walnuts and Medjool dates.
Milk: 100% Sheep – Pasteurized.
BLUE
ST. AGUR from FRANCE
This is a mild, creamy cow’s milk blue from France. The texture
is rich and buttery, making it an ideal cheese to nibble or spread on
bread or crackers. The paste, evenly spotted with blue-green mold, has
a delightfully subtle yet spicy flavor.
Milk: 100% Cow – Pasteurized.
BLEU
D’AUVERGNE from FRANCE
This is a great all purpose blue from the Auvergne region of France.
It is made of pasteurized cow’s milk, and has a soft paste with
an edible, salty exterior. Like most blue cheeses, this can be paired
with any big Rhone red and fruits for a delightful dessert.
Milk: 100% Cow – Unpasteurized.
STILTON
from ENGLAND
This cow’s milk blue from Leicestershire is England’s only
name protected cheese. It’s firm, crumbly texture and liberal
blue-green veining yield a
pronounced full, rich, cheesy flavor with a huge, spicy aroma. Great
with all robust reds, Stilton is a classic dessert cheese that is a
magnificent pairing with sherry or port.
Milk: 100% Cow – Pasteurized.
GORGONZOLA
DOLCE (D.O.) from ITALY
This cow’s milk blue from Lombardy is undoubtedly one of the most
famous cheeses from Italy. The blue vein was originally a product of
the mold that lurked on the walls of the damp, drafty caves in which
the cheese was aged. Gorgonzola Dolce has now evolved with modern cheese
making, and for the past 40 years, the cheese has been pierced with
copper or stainless steel needles, allowing a commercially manufactured
mold to develop. Gorgonzola Dolce (sweet) is a soft, mild blue with
a powerful aroma, great when served with fresh figs and prosciutto.
Milk: 100% Cow – Pasteurized.
LE
PAPILLION ROQUEFORT from FRANCE
This sheep’s milk blue cheese from France is not only one of the
most pungent around, but certainly one of the most complex. While all
Roquefort tends to be good, Le Papillion is definitely one of the best
producers of this beloved cheese. The paste is full of blue-green mold
that spreads evenly to the edible rind. Roquefort shines alongside sweet
Sauternes, as a sublime dessert.
Milk – 100% Sheep – Unpasteurized.
BERKSHIRE
BLUE from HIGH LAWN DAIRY, GREAT BARRINGTON, MA
Berkshire Blue is an entirely handmade cheese made from raw Jersey cow’s
milk, which is high in creamy butterfat and therefore yields great flavor.
Berkshire Blue is a unique, one-of –a-kind blue that is creamy
and very full-flavored. Not like a Stilton or Gorgonzola, it is sweet
and subtle when young, as opposed to a saltiness that’s so often
prevalent in blues. Ages to a delightful tanginess.
Milk: 100% Cow – Unpasteurized.
GREAT
HILL BLUE from the
GREAT HILL DAIRY, MARION, MASSACHUSETTS
Slightly tangy and rather creamy, almost buttery in texture without
the acidic bite of many blues, this cheese is aged for 8 –10 months
at the GREAT HILL farm. Made without food colorings from raw, unhomogenized
cow’s milk that is high in creamy butterfat - this is a versatile
blue that lets its clean, full-flavor milk source shine through. Crumble
over a fresh salad, melt in recipes, melt over a grilled steak –
or simply spread on warm, crusty bread. Enjoy with big red wines such
as Cabernet Sauvignon, Bordeaux, or a tawny Port.
Milk: 100% Cow – Unpasteurized.
POINT
REYES BLUE CHEESE from
POINT REYES FARMSTEAD CHEESE COMPANY,
POINT REYES, CALIFORNIA
A creamier style, full-flavored blue cheese made with milk high in butterfat.
Point Reyes is the only classic farmstead blue cheese produced in California.
The secret to this award-winning cheese lies in the unique combination
of three ingredients: Grade A milk from cows that graze on the green
hills overlooking Tomales Bay, the coastal fog, and the salty Pacific
breezes. Hand-made on the farm from hormone-free raw cow’s milk,
and aged for a minimum of 4 months, the fresh quality of the milk is
evident with every taste. Try Point Reyes in mashed potatoes, folded
into risotto, and topped on pizza, burgers or steak.
Milk: 100% Cow – Unpasteurized.