Amish Gorgonzola - Salemville
 
 
Country/State Wisconsin
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Appenzeller
(A-pen-sehl-ler)

This is what you would call an excellent melter for your fondue. Washed with an herbal brine for flavor, it is a butter-colored cheese that gets darker with age. This classic version is 3-4 months in age. Note: Can you believe this style of Swiss mountain-cheese has been around for over 700 years? It started out as a cheese made in monasteries stored in cool caves to age.

Country/State Switzerland
Milk Type Cow
Cheese style Firm
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Asiago d' allevo
(ah-see-AH-goh ahl-LEE-voh)

Aged about 5 months, this cheese has an attractive nuttiness and as it matures gains a slightly tangy, lemony aftertaste. Grate on pasta, melt on bread and a try adding to a vegetable pizza for a little zip in the evening.

Country/State Italy
Milk Type Cow
Cheese style Firm
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Asiago Pressato
(ah-see-AH-goh pres-AH-toh)

Made of fresh whole cow's milk, this is a simple cheese that can be used in many dishes. Try it melted on carrots or as a winter substitute for mozzarella in a lasagna or chopped up with olive oil in a tomato basil salad. Invite your friends!

Country/State Italy
Milk Type Cow
Cheese style Semi-soft
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Auvergne Blue
 
This wonderful blue cheese has quickly become a favorite amongst the staff here at the cheese shop. With just the perfect blend of salty, sweet and blue tang, this is truly one of the most versatile blues we carry. Perfect for salads, BBQ or best of all, enjoy a slice with a sip of your favorite local port. The ideal finish to every part of a multi-course meal.
Country/State France
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Banon - Mini's
(bah-NOHN)

Wrapped up and ready to eat, these delicious rustic cows milk cheeses are as tasty as they are beautiful. Cocooned in chestnut leaves they get the chance to acquire the tangy, yet woodsy flavor that is so wonderful to eat.

Country/State France
Milk Type Cow
Cheese style Washed Rind
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Beemster Gouda X.O.
(HOW-duh)

Aged a minimum of 26 months, this is a new addition to our cheese selection. You will taste the butterscotch, pecan and whiskey flavors that are so pronounced in this treat of a cheese. Try it, you'll like it, we do! 

Country/State Holland
Milk Type Cow
Cheese style Hard
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Black waxed Gouda
(HOW-duh)

The amber color helps to show its age, and leaves a sweet, nutty flavor on your tongue, which makes it so easy to eat as a dessert cheese. Also try it grated over a side dish of steamed asparagus or potatoes.

Country/State Holland
Milk Type Cow
Cheese style Hard
Raw/Past. Pasteurized
Local Wine Cantiga Tim and Edie's Zin

 

Blind Cow - (Den Blinde Ku) - Nokkoelost
 

This is a unique but traditional cheese which is handmade, free of preservatives and has cumin and cloves added to it. We liked it on a grilled chicken sandwich. Sorry, but this cheese is currently not shipping into the U.S. Keep your fingers crossed, blind cow lovers!

Country/State Norway
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Bra - Duro
(brah)

Similar to but slightly different from Alpine mountain cheeses, this one has a pronounced buttermilk flavor that intensifies as it ages, probably due to the grass fed cows. Aged about 6 months. 

Country/State Italy
Milk Type Cow
Cheese style Hard
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Brie - Original
(bree)

These are artisan handcrafted Bries that are just so easy to eat and a pleasure to melt on a toasted baguette and a glass of wine.

Country/State California
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Brie du Nangis
(bree duh nahn-ZHEE)

When this cheese is young it's mild, buttery and with a chalky center and as it ages it becomes runny and it takes on a slight earthy flavor. A customer favorite in our shop.

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Brillat Savarin
(bree-YAHT sah-vah RAHN)

We love this cheese, but how can you not once you've tried the decadent creamy flavor it has to offer. Invite friends to join you and purchase a great loaf of crusty bread to spread it on. We like it spread on Croccantini Crackers, the rosemary ones in particular.

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine David Girard 2005 Coeur de Terroir Blanc

 

Briscole al Barbera
 
 
Country/State Italy
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Burrata - Fresh Mozzarella w/cream & curds
(bah-RAH-ta)

Rich and delicate is the flavor of this fresh mozzarella. It is a mixture of both cream and mozzarella curds inside and knotted at the end. Have this seasonal treat with Heirloom tomatoes and a fresh Ciabatta bread. My favorite way is on a bed of mixed baby greens with a peppered piece of seared Ahi Tuna, add a drizzle of your best olive oils and sea salt and dinner is served

Country/State Italy
Milk Type Cow
Cheese style Fresh
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Cahill's Elderberry Wine

To start off with, this is a very appealing cheddar sliced on a cheese board. It's made with a tangy Irish cheddar cheese and the addition of elderberry wine gives it a slightly sweet taste.

Country/State Italy
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Cahill's Porter
 
The use of their own farm-brewed porter (dark, malty, sweet ale for those of you who aren't beer-savvy) gives this tangy Irish cheddar a malty sweetness with notes of chocolate and even a subtly smoky flavor. Incidentally, this is known lovingly by some of our younger patrons as the "giraffe cheese" for its brown and tan mottled apperance. Try it planed over mushroom risotto for something new and pretty.
Country/State Italy
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine MonteVina 2004 Terra d' Oro School House Road Zin

 

Cambozola Minis
 

A triple cream brie with just a hint of blue. For those who haven't made the leap over to blue cheese because of their sometimes strong flavors, this is a great transition cheese to try. Excellent to spread on apples or on a nice crusty French baguette.

Country/State Germany
Milk Type Cow
Cheese style Triple Cream
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Camembert
(KAM-uhm-behr)

 

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Cantal
(cahn-TAHL)

 

Country/State Holland
Milk Type Cow
Cheese style Firm
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Cashel Blue
(CASH-uhl)

Many times you will hear us refer to this cheese as a "vuluptuous blue". By that we mean it's well rounded in just about every area. Not too salty, not too sweet, not too strong, but just right! Just like Baby Bear's pourage.

Country/State Ireland
Milk Type Cow
Cheese style
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!