New Cheese Arrivals! Updated May 27,2010
Please Choose Type of Cheese:
Goat Cheeses
Cow
Sheep
Blend
Van Dijk Chevre Blanc (Goat Gouda)
On the hills of Eindhoven, near the southern end of the Netherlands, Anna Van Dijk, has been grazing over 500 of her goats on lands covered in natural grasses and wild herb is what gives her cheese a savory milky characteristic. Going back to 1976, when it all began, Anna has been producing her famous Dorothea goat cheese from pasteurized milk that is aged for 60 days with a thorough recipe that involves fluctuating humidity and temperature to get the perfect maturation. Its precise aging routine is what gives this delicious bright white cheese its full nutty flavor and aroma.
$10.99
ON SALE: $9.99
Sentinelle (Goat)
25th Annual Conference, American Cheese Society's Winner.
The third cheese from this American Cheese Society awarded cheese maker has a soft, pure white center, a light goaty taste and zest from its lovely orange washed rind.
When young, its texture is pleasant, and becomes even softer and creamier with affinage.
The name recalls the time when the neighboring Fort Ingall, as Sentinelle, protected the Canadian border. Today, the goat herd eats the lush grass under the Aster Scientific Station, which observes the movements of the galaxy.
Pair Sentinelle with big reds or sweeter white wines such as Riesling or Canadian Gewurztraminer.
Bocconcino di Langa (Goat)
$4.99
La Tur (Blend)
From the great wine region of Piemonte comes La Tur: a dense, creamy blend of pasteurized cow, goat and sheep milk. Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. The effect is like ice cream served from a warm scoop; decadent and melting from the outside in. An ideal regional pairing would be a sparkling Asti Spumante – effervescence will whisk away the richness while matching the mild acidity. We recommend you get back-up; La Tur is always the first to go at a party.
$10.99
King Island Dairy's Roaring Forties Blue (Cow)
A full flavoured blue with a sweet, slightly nutty character and a good aftertaste. A Roquefort style mould is used to create this unique and exciting cheese style.
$6.99
Sea Hive (Cow)
26th Annual Conference, American Cheese Society's Winner.
SeaHive is hand rubbed with wildflower honey and local Redmond RealSalt. The honey is harvested from a local farm where the bee’s visit wildflowers and fruit orchards. The salt is from an ancient sea bed near Redmond, Utah and contains unique flecks of color that are the result of more than 50 natural trace minerals. This cheese is a true expression of local flavors.
Yarra Valley's Marinated Feta (Cow)
Persian Fetta is higher in moisture and lower in salt than a Greek style feta. It is marinated in a virgin olive oil blend with fresh herbs, garlic and spices. The creamy texture combined with its full rounded flavour has made this award winning cheese a consistent favourite.
$4.99
Banon De Chalais (Cow)
Banon de Chalais hails from the sunny and windswept hillsides of Provence. This lovely little cow's milk cheese is wrapped in fresh chestnut leaves that are briefly steeped in brandy. Still young and fresh flavored, it absorbs the delicate, subtle vegetal flavors of the leaves. The leaves turn brown when the cheese has reached its peak ripeness. You will find that this mild cheese is a versatile cheese with several wine types, especially the white wines of the Rhône valley. One piece weighs approximately 4 ounces.
$7.99
Epoisses (Cow)
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.
$19.99
Gouda (Cow)
Goat Gouda makes for a lighter, creamier version of Gouda, compared to the far more familiar cow versions This cheese has a smooth semi-firm texture that practically melts in the mouth leaving a sweet mild aftertaste, which makes for a lighter, creamier version of Gouda, compared to the far more familiar cow versions.
Certainly an excellent candidate for an introduction to the goat cheese family that can be enjoyed on its own or with a cup of our fresh-roasted coffee.
As with many other goat cheeses, you can try pairing the Goat Gouda with a Sauvignon Blanc, but also with many other white wines including: Rieslings, Albariños, Seyvals, Viogniers, Verdejos, Chenin Blancs, Muscats, and Chardonnays, as well as Champagnes and many other sparkling wines.
This cheese is also a good partner for several red wines, including: Aglianicos, Gamays, Zinfandels, Grenaches, Sangioveses and Tempranillos. For beers, try pairing this cheese with Lagers, Pilsners, Wheat Beers, Amber Ales, Trappist Ales,and Lambics.
$8.99
Le Chatelain Camembert (Cow)
This cheese has more the color of butter. The rind is thick and patterned, which makes it easily recognizable. The taste is buttery and creamy on the palate. It spreads well, particularly on a baguette with a slice of ham.
$5.99
Comte (Cow)
Comté is a firm pressed cheese made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comté. The cheese is produced in small, cooperative dairies, known as "fruitières” which collect the milk from farms within 15 miles distance only. Comté is the most popular DOP cheeses in France, and it is claimed that there are more than 83 distinct flavors in Comté, including apricot, chocolate, butter, cream, and grilled bread. Jura wines make a classic pairing for Comté, as well as Rieslings, Muscats, Gewürztraminers, and many of the softer red Bordeaux blends.
$8.99
Morbier (Cow)
Morbier is an aromatic and surprisingly mild French cow's milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche-Comté. Traditionally, the evening's fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and to create a delectably stinky aroma. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste. Morbier is excellent served with Gewürztraminer or Pinor Noir.
$8.99
Zamorano (Sheep)
Zamorano is a hard sheep's milk cheese, generally nuttier and richer than its Spanish cousin, Manchego. The nomadic shepherding families of Castille-Léon have been hand-crafting Zamorano for centuries. Zamorano has a full, deliciously gamey, sheep's milk flavor with a texture that melts in the mouth. We recommend that you try pairing this cheese
with lighter crisp white wines and with soft to medium-bodied red wines.
$11.99
Pecorino Sardo (Sheep)
Pecorino Sardo was awarded D.O.P. status in 1996. This pressed sheep milk cheese from Sardinia can be enjoyed on its own, or when well aged it can be used as a grating cheese. We have selected this cheese from a dairy that has been certified Organic by the USDA. This Pecorino Sardo is an especially delicious specimen of this ancient style of cheese, with the requisite minimum 40% butterfat held up with a pleasant tang. The flavor and texture are smooth so this cheese can be enjoyed immediately or kept indefinitely. With a mild aroma, this cheese has a pale straw-colored paste and is slightly open-grained, with a few tiny holes. |
Roncal (Sheep)
Roncal comes from the rich sheep's milk of the legendary Lacha and Aragonesa breeds of oveja sheep. Depending on the season, these herds graze in the high Pyrénées or the Bardena area of Navarra, the province that was the setting for Ernest Hemingway's "The Sun Also Rises." Roncal, made in one of seven villages in the Valle de Roncal, has nutty and piquant flavors with a firm, chewable texture. Somewhat similar to Pecorino Toscano and Manchego, Roncal has its own unique, mouth-watering character and pairs well with many types of wine but you may especially enjoy it with a Sauvignon Blanc or a Tempranillo.
La Peral (Sheep)
La Peral is a lightly blued, rare and delicious cheese hailing from Asturias in Northern Spain. It is made from pasteurized cow's milk to which sheep cream has been added. Also known as Queso Azul Asturiano, La Peral is made by the Lopez Leon family. The wheels are aged for sixty days just to the point that the blue begins to develop. La Peral resembles an Italian Gorgonzola and has a touch of olive oil flavor and a pleasant pungent aroma. Its moist and slightly crumbly texture becomes significantly creamier in the finish. Along with other bigger wines, we recommend that you try pairing this outstanding blue cheese with Tempranillos, Cabernet Sauvignons, Gamays, Ports or Spanish desert wines.
$15.99
Please
contact us at (508) 548-4824
to place your order today!
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