Epoisses is a perennial favorite of fans of strong-smelling cheese. This classic cow's milk cheese hales from Burgundy and has been made in the small town of Epoisses since the late 1700s. In order to develop the characteristic dark orange rind, Epoisses is washed with brine for several weeks then finished with wine or brandy. In the Artisanal Premium Cheese caves we continue the Affinage process, washing our Epoisses several times with Burgundy brandy. This extra washing deepens the flavors of the cheese and guarantees a spoonable, silky paste. One piece weighs approximately 10 ounces.
Creamy Gooda® Imported from Holland
This creamy smooth cheese has been delicately seasoned with basil and garlic. The slightly higher fat content gives the cheese a richer flavor and creamier texture. It’s a Gooda® style cheese, so it is easy to melt, grate or slice. Great on bagels and in omelets. Pasteurized cow’s milk, salt, garlic and basil.
Try something different add an exciting twist to your family’s favorite recipes: make your next mac ‘n cheese or tuna casserole using grated Gooda® with Basil & Garlic instead of cheddar! Spice up an omelette, put it in tacos, try it in potatoes au gratin, or melted on meatloaf... make a tasty cheese sauce for noodles, or toss it into a green salad with fresh tomatoes. There’s no end to the fun you can have with this lively and flavorful cheese!
Caciottona di Capra
A goat in sheep’s clothing. This caciotta, or “little cheese,” hails from the land of sheep’s milk Pecorino but has a flavor all its own—preserved lemons, brown butter, and the spice of whole black peppercorns. Cheesemakers of the Lattebusche cooperative in the Belluno mountains of northeast Italy—very near Venice—craft each wheel from the raw milk of goats who roam freely in the lush, herb-and-flower-filled mountain pastures. The region is home to many of the greatest Italian cheeses of all time—Piave Vecchio and Grana Padano among them- and the special care lavished upon this cheese ensures this cheese stands tall among its neighbors. Cheesemakers carefully age the wheels for 3-4 months before finishing the wheels by hand-rubbing the wheels by hand daily with extra virgin olive oil and whole black peppercorns. Shave atop a plate of buttered al dente pasta, and complement its complex combination of bright fruit and earthy spice with a generous glass of Montepulciano.
Pecorino con Peperoncino
Pecorino Siciliano is one of the oldest cheeses produced in Italy and has been recognized with a designation of origin in 1955. This cheese has the addition of crushed red pepper, which gives a slightly spicy taste. Great as an appetizer even more delicious when melted on focaccia or garlic bread. A hard cheese made from raw sheep milk. The name “Pecorino” is from the Latin meaning pecus sheep from which the cheese is made.
Cotswold is a Double Gloucester with chopped onions and chives blended into the cheese. Cotswold is a region in Southwestern England. The Cotswold cheese is also just called 'Double Gloucester with Chives' or 'Pub Cheese'. It is a smooth, cheddar-like cheese with chives and onions. The mellow cheese with the strong flavors of the chives and onions make Cotswold a good company for the more softer and milder cheese on your cheese board.
Brillo Pecorino Divino
This cheese is made from pure sheep's milk and seasoned with wine. In Tuscany, an ancient harmony is recognized between the flavor of pecorino and the bouquet of wine. This harmony is played out beautifully in Brillo Pecorino DiVino. Pecorino is one of the most ancient cheeses in the world and can be traced back nearly 2,000 years to a time when sheepherding was still the principle means of livelihood for the people of Italy. Wine's history is even longer, so bringing these two culinary ancients together was a natural combination. Made from pasteurized sheep's milk.
Made with the highest quality Lombardy milk and in full respect to old time traditions, Mauri Taleggio is without doubt a first-class cheese. Mild and delicate, melting and creamy on the palate, aromatic in its subtleness, it represents the shining star of the Stracchino cheese family. Its raw-dough like pâté and washed surface convey a complex yeasty morish flavour and an aroma reminiscent of almonds and sweet hay. The presence of mould patches on the rind is a side effect of the natural aging process and is not seen as a defect, it is actually quite the reverse. Without these moulds and ferments on the rind, Taleggio just would not be Taleggio.