 |
|
Boschetto al Tarufo |
|
(boss-KET-oh al tar-TOO-foh) |
|
For those of you who haven't had the pleasure
of experiencing a truffle cheese, this is the one for you to start with.
With a beautiful, soft texture and mild flavor, the truffle's can truly
shine through and take your taste buds on a ride you'll not soon forget. |
|
Country/State |
Italy |
|
Milk Type |
Cow / Goat / Sheep |
|
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! |
 |
|
Cravanzina |
|
(crah-vehn-ZHEE-nah) |
|
A creamy, mild mixed
milk cheese, similar in texture to a double cream, but with a more
pronounced clean, grassy flavor.
In the "paglia" family of cheeses, so named because they are aged on
beds of straw (paglia = straw).
Made in the
Alta Langa region in Italy, known for Barolo and Barbaresco wines |
|
Country/State |
Italy |
|
Milk Type |
Cow / Goat |
|
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! |
 |
|
Feta (Mt. Vikos) |
|
|
|
Mt. Vikos feta
is made with milk yielded from green grass to ensure a natural
sweetness. A classic, crumbly feta, perfect for salads, pizza, etc. 80%
sheep milk, 20% goat's milk. |
|
Country/State |
Greece |
|
Milk Type |
Goat/Sheep |
|
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! |
 |
|
Gjetost |
|
(yet-oast) |
|
This traditional Norwegian breakfast cheese is made by combining goat's
milk, cow's cream and whey which is then slowly cooked down until the
lacose (the naturally occuring sugars in the milk) caramelizes. Its then
formed into these cute little blocks for your thin-slicing convenience!
Great with your morning fruit, toast and tea. |
|
Country/State |
Norway |
|
Milk Type |
Cow/Goat |
|
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! |
 |
|
Hudson Valley Camembert |
|
(KAM-uhm-behr) |
|
|
|
|
Country/State |
New York USA |
|
Milk Type |
Cow / Sheep |
|
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! |
 |
|
Iberico |
|
(ee-BEHR-ee-co) |
|
|
Very similar to manchego,
iberico has the same size, shape, and texture, but with a more nutty,
balanced, almost yeasty flavor. A nice alternative to traditional
grating cheese, but also wonderful in a cheese board with apples,
grapes, pairs, figs, etc. |
|
Country/State |
Spain |
|
Milk Type |
Goat/Sheep/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! |
|
|
|
Mozzarella-Bufola |
|
(mah-tsuh-REHL-uh BOO-fah-lah) |
|
If you haven't yet
experienced the joy of buffalo mozzarella, what are you waiting for?!
You are probably waiting for the Summer months when this cheese is in
season for us (tomato season). With a slightly tangy beginning and a
luscious creamy texture, this cheese is destined to become a favorite of
yours, whether you enjoy it sliced on tomatoes, or straight out of the
container with a spoon. |
|
Country/State |
Italy |
|
Milk Type |
Water Buffalo |
|
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! |
|
|
|
Picon - Aged 3 months |
|
(pee-CONE) |
|
|
A spicy Spanish blue for
those who like their bite of cheese to bite them back. A must if you are
looking for something to go with roasted walnuts or pecans in a salad. |
|
Country/State |
Spain |
|
Milk Type |
Cow / Goat / Sheep |
|
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! |
 |
|
Robiola Bosina |
|
(roh-bee-OH-lah boh-SEE-nah) |
|
Italy's version of a brie. With a slightly
more earthy, almost mushroomy quality, this cheese is perfect for fans
of milder soft cheeses as well as those who are fans of the more pungent
varieties. |
|
Country/State |
Italy |
|
Milk Type |
Cow / Sheep |
|
Cheese style |
Bloomy |
|
Raw/Past. |
Pasteurized |
|
Local Wine |
Hollie's Hill Tranquille Blanc |
 |
|
Rocchetta |
|
(row-KEH-tah) |
|
Rocchetta
remains one of the most popular of all the mixed milk cheeses we carry,
mostly because it tastes amazing. |
|
Country/State |
Italy |
|
Milk Type |
Cow / Goat / Sheep |
|
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! |
 |
|
Tavoliere |
|
|
|
Supple and delicious, this delightful
Italian cheese has quickly climbed the ranks to become one of the most
asked-for cheeses we carry. There is a bit if a bite similar to emmental,
but with a softer texture and clean finish, and you can thank the sheep
for that! Goes quite well with many white wines. |
|
Country/State |
Italy |
|
Milk Type |
Cow/Sheep |
|
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! |
 |
|
Testun |
|
(tess-TUNN) |
|
This earthy and pungent
goat and cow's milk cheese is aged in hay, in fact, actually this cheese
arrives at our doorstep in its cute little nest of hay! It might look
kinda scary, but if you're brave, you'll be in for a pleasant surprise. |
|
Country/State |
Italy |
|
Milk Type |
Cow / Goat |
|
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! |
 |
|
Valdeon |
|
(vahl-DAY-on) |
|
Produced in the Valdeon Valley in the northwest area of
the Castilla-Leon region in Spain, this delectable mixture of cow, sheep
and goat's milk is wrapped in sycamore leaves and aged underground from
2-4 months. One of our most popular blues to have with port. Snatch it
up when you see it in the case, cause it goes fast. |
|
Country/State |
Spain |
|
Milk Type |
Cow / Goat /
Sheep |
|
Cheese style |
Blue |
|
Raw/Past. |
Pasteurized |
|
Local Wine |
MonteVina Zinfandel Port / MonteVina 2005 Muscato / Madrona 2006 Port |
More
cheeses and pictures to be added soon, stay tuned!
Photography by D.W. Johnson
© 2008 | All Rights Reserved |