Cheese

Cypress Grove Chevre

 

Humboldt Fog 

The subtle, tangy flavor and distinctive layer of edible vegetable ash are a prized combination in this iconic American original. Youll enjoy buttermilk and fresh cream, complemented with floral notes, herbal overtones and a clean citrus finish. As Humboldt Fog matures, the layer just under the rind will increase developing a more intense flavor.

 

Cypress Grove Chevre is one of America's best known artisan goat cheese companies and makers of the iconic "Humboldt Fog." From the outset, Mary Keehn strove to make the highest quality, best-tasting artisanal cheeses. Patience, hard work and a commitment to quality paid off and over time a large, loyal following began to seek out the Cypress Grove label. Today, renowned for its innovative range of fresh, aged, and ripened cheeses, many invented by Mary, Cypress Grove is a leader in the domestic goat cheese market and has been internationally awarded for the excellence of its products.

Hennings Hatch Pepper Cheddar 

Henning's Hatch Cheddar   

SALE $8.99/lb, reg $10.99/lb

 

Wisconsin Master Cheesemaker Kerry Henning of Henning's Cheese blends the authentic Hatch Valley Chile pepper of southern New Mexico into his award-winning Heritage Cheddar. Hatch Pepper Cheddar is made in the heart of Wisconsin's dairy land, near Kiel Wisconsin by Henning's Wisconsin Cheese company. Henning's was started in 1914 by Otto and Norma Henning who devoted their lives to producing quality cheese. Henning's gets their milk from small local farmers who pasture feed their cows along with feeding them a natural balanced diet. Hatch Pepper Cheddar is aged creamy white cheddar mixed with authentic roasted hatch peppers from Hatch New Mexico. The mild Hatch pepper has a slight hint of sweetness that lends a distinctive flavor to the cheese. 

 

Meadowkas Cheese

Meadowkas - Netherlands Seasonal Cows Milk Cheese
Made only once per year
$10.99 per pound  (while supplies last)
Produced by Uniekaas in the Netherlands from pasteurized cow's milk, Meadowkaas is made only in very limited quantities during the Spring months each year. This season is when the cows are able to graze on the fresh, new growth of rich grasses that are full of nutrients and flavor. The result of this shows in the quality of the milk and therefore the cheese as its only this milk that is used for Meadowkaas. Wheels are matured for four weeks prior to release. The interior texture of Meadowkaas is firm and yet slightly pliant, dotted with the occasional "eye" or hole.

Belletoile

Belletoile - French Triple Cream
Sale $7.99, reg $14.99
If you're looking for a nice Brie-type cheese but want something with a little extra decadence, you might try Belletoile, an oozy triple-cream "Brie" made by Henri Hutin of France. The word "Brie" is in quotes because true French Bries that have a controlled origin name contain only 45 to 60 percent fat. Belletoile is made from cow's milk with extra cream added. This brings the butterfat content up to 70 percent. This high fat content gives it its melt-on-the-tongue texture and earns it the triple-cream label. Belletoile's flavor is rich, only lightly tangy and very mushroomy  with hints of garlic and nuts. The soft white rind can be eaten and contributes even more mushroom flavor. It is excellent spread on plain crackers or yeasty, crusty bread. 

Delice de Bourgogne

Delice de Bourgogne - French Triple Cream
Sale $10.99, reg $19.99
A tribute to small scale industrial French cheese-making, Delice de Bourgogne (Burgundy) is produced by Fromagerie Lincet. The pasteurized triple creme (75% butterfat in dry matter) marries full-fat cow milk with fresh cream, producing an unapologetically rich, whipped delight. Unlike many straightforward triple-cremes, this one has a thin, pungent mold rind that imparts straw and mushroom aromas, complementing the buttery yellow, sweet cream interior. Makes a dreamy breakfast, lunch or dessert.

Manchego cheese 

Manchego - Spanish Aged Raw Milk Sheep Milk
Sale $8.99, reg $13.99
Manchego is the most important and well-known sheep's milk cheese in Spain. The shape of this cheese is very characteristic and defined, due to the traditional use of esparto grass molds which imprints a zigzag pattern along the side of the cheese. True Manchego cheese is made only from whole milk of the Manchega sheep raised in the "La Mancha" region. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk
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Swedish Greve cheese

Greve (Swedish baby swiss)
Guldgreve is a Emmental-style cheese from Sweden. Large, walnut-sized eyes and a clover green wax distinguish this cheese's appearance, while a notably sweet flavor that opens on the palate with a world of fruit flavors, from nectarine to white grape. The finish is just slightly sharp, leaving your mouth feeling clean with a certain acidic dryness. Guldgreve, like traditional swiss cheeses, melts wonderfully without much separation.

Le Roule

Le Roulé is a hand-rolled cheese log filled with garlic, herbs, cranberry and peppers. It was originally produced in the 1980s by Fromagerie Triballat in the Center region of France. Made with pasteurized cow’s milk, the cheese is easily recognizable due to the distinctive swirl pattern. This North-East French produce has a creamy, melt-in-the-mouth texture with a combination of fresh herbs, garlic or cranberry added in for that extra zing. 

 

L'Edel de Cleron

For Vacherin lovers, l'Edel de Cleron is the next best thing. Produced in the same part of Eastern France, the French-Comte. Edel de Cleron is a luscious cow's milk cheese, wrapped with a strip of spruce bark around their perimeter to support the cheese, which is runny when ripe. L'Edel de Cleron, sometimes called faux Vacherin, is a made with pasteurized cow's milk, and has a Camembert-like bloomy rind when young. As it ripens, some tan molds may colonize the surface. The surface should give with gentle pressure, and it has an earthy, mushroomy aroma even before you unwrap this gourmet cheese.

Wensleydale with Cranberries

Wensleydale with Cranberries is a hand-made Yorkshire cheese. It is made from milk drawn from cows grazing the sweet limestone pastures on surrounding farms in Upper Wensleydale. This gives the cheese the unique flavor for which it is renowned.  The cheese is a fresh, young cheese taken at only three weeks old - it has a clean, mild, slightly sweet flavor with a honeyed aftertaste. The superb texture of fresh Wensleydale is perfectly complemented by the addition of natural ingredients of the finest quality.  When this Yorkshire Wensleydale cheese is combined with juicy cranberries you will get a cheese that is a beauty to your eyes and to your taste buds.

Vento d'Estate

Vento d'Estate - Italy
Vento d'Estate debuted less than 10 years ago but already has a considerable American following. This Italian cow's milk cheese, robust in flavor, won't be to everyone's taste, but anyone would have to admit that it has a personality.The name means "summer wind," an evocative moniker for a cheese with a pronounced herbaceous aroma. La Casearia, the Carpenedo family firm that created Vento d'Estate, is based in northeastern Italy, in the Treviso region.

Epoisses

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.

Basil & Garlic

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

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 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
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
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.

Tallegio Mauri
Tallegio Mauri

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.