|
 |
|
Abbaye de Belloc |
|
(ah-BAY-duh- bel-OCK) |
|
Made in the
French Pyrenees, this cheese is still hand made by shepard cheesemakers
and has remained consistent through the centuries. It is made
exclusively from the milk of "Manech" sheep, a breed specific to the the
region. Nutty, slightly caramelized flavor makes this one a great pair
with some "bigger" red wines, and is a great alternative for wine lovers
who can't have cow's milk. |
|
Country |
France |
|
Milk Type |
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! |
|
 |
|
Blue de Basque |
|
(bluh-duh- BAHSK) |
|
We call this the poor man's Roquefort, as
this sheep's milk blue resembles the nice, rich, clean flavor (for a
blue) of the much touted Roquefort, at about half the price.
Tremendously versatile. |
|
Country |
France |
|
Milk Type |
Sheep |
|
Cheese style |
Blue |
|
Raw/Past. |
Pasteurized |
|
Local Wine |
Boeger Port |
 |
|
Brebirousse d' Argental |
|
|
|
This delicious little
treasure is like a cross between a mild washed rind, and a smooth,
earthy, creamy, delicate brie. Tear a piece off a crispy baguette and
slap on a knife-full of this one- you won't be sorry, we promise! |
|
Country |
France |
|
Milk Type |
Sheep |
|
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! |
|
 |
|
Brinata - Fresh Pecorino |
|
(breh-NAH-tah) |
|
Fresh sheep's milk brie with a strong
grassy milk flavor. More firm than you'd expect from something called a
brie, but the we know you will find the texture most pleasurable. Don't
miss out on the rind, it's a wonderful flavor complement to the
interior! |
|
Country |
Italy |
|
Milk Type |
Sheep |
|
Cheese style |
Semi-soft |
|
Raw/Past. |
Pasteurized |
|
Local Wine |
Cantiga Oakless Chardonnay |
|
 |
|
Cacio Faenum |
|
(CATCH-yo FEY-num) |
|
While this
cheese might look a little scary with its rind fortified with local
grasses and hays, fear not! One of the more palate friendly aged
pecorinos with fresh alfalfa and grass fragrance and earthy and lightly
salty flavor. |
|
Country |
Italy |
|
Milk Type |
Sheep |
|
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! |
|
 |
|
Feta - French |
|
(FEH-tah) |
|
If you haven't been lucky enough to find
French feta packed in water before, you have really been missing out.
Not too salty, not too crumbly, this feta is juuuust riiiiight. Creamy
and delicious- you are going to have this on a spinach salad with
walnuts, and soon after you will be putting it on everything. |
|
Country |
France |
|
Milk Type |
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! |
 |
|
Fleur du Maquis |
|
(fluhr doo mah-KEE) |
|
Fleur du Maquis, meaning
"flower of the underbrush", due to the tangy, floral pearl of beauty
that lies within the thicket of herbs, dried peppers and mold that is
its homely rind. |
|
Country |
France |
|
Milk Type |
Sheep |
|
Cheese style |
Semi Soft |
|
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! |
|
 |
|
Halloumi |
|
(hah-LOO-mee) |
|
If you haven't
yet had the pleasure of tasting halloumi, boy do you have something to
look forward to! Hailing from Cypress, this cheese is not only suitable
for vegetarians (it has vegetable rennet instead of animal rennet), but
it's also GRILLABLE! That's right, it won't melt, so you can put it on
the grill or in the pan 'til its nice and brown. Finish each slice with
a halved fresh, sweet, cherry tomato, and drizzle with your favorite
balsamic. What a treat! |
|
Country |
Greece |
|
Milk Type |
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! |
|
 |
|
Idaizabal - DOP |
|
(ee-DYAH-tha-ball) |
|
Made in the Spanish Pyrenees, Idiazabal is
one of the only smoked cheeses that we carry, as it is actually smoked
rather than washed with a liquid smoke. Very similar in texture and
flavor to manchego, but with a milder and sweeter flavor. |
|
Country |
Spain |
|
Milk Type |
Sheep |
|
Cheese style |
Hard |
|
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! |
 |
|
L'Ulivo |
|
(luh OO-lee-voh) |
|
Milky smooth sheep cheese with a subtle sharpness.
Washed in olive oil and aged in olive leaves. |
|
Country |
Italy |
|
Milk Type |
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! |
|
 |
|
Lamb Chopper |
|
|
|
Sweet and mild, firm yet supple texture,
this cheese is a favorite of many of our faithful farmers market
patrons. A wonderful introduction to sheep's milk for those of you who
are still a little scared. I feed this one to my Dad (who's fearful of
anything that isn't cow) all the time, he's blissfully unaware. |
|
Country |
Made in Holland for Cypress Grove in Arcata
California |
|
Milk Type |
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! |
|
 |
|
Le Levezou |
|
(luh lay-vay-ZOO) |
|
|
|
Country |
France |
|
Milk Type |
Sheep |
|
Cheese style |
Hard |
|
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! |
|
 |
|
Manchego Queso |
|
(mahn-CHEH-goh) |
|
The old favorite! Just the right
combination of dry, salty, sweet, nutty and clean makes manchego one of
the more famous of the dry, aged sheep milk cheeses. Great with meats (prosciutto),
wine and fruit. Keep it in mind next time you are planning out your next
party's cheese board. |
|
Country |
Spain |
|
Milk Type |
Sheep |
|
Cheese style |
Hard |
|
Raw/Past. |
Raw |
|
Local Wine |
Sierra Vista 2003 Cab |
 |
|
Myzithra |
|
(mee-ZEETH-rah) |
|
Dry and salty, this
tratitional Greek grating cheese is an awesome addition to any pasta
and/or seafood dish with a little browned butter. |
|
Country |
Greece |
|
Milk Type |
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! |
 |
|
Ossau Iraty |
|
|
|
Those of you who are fan's
of the Basque cheeses will know all about this one, and boy is Ossau a
beautiful example of what the Basque can do with cheese. Mild, sweet,
sheep's milk flavor with and firm yet velvety mouth feel. |
|
Country |
France (Basque) |
|
Milk Type |
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! |
 |
|
Pecorino Affienato |
|
(peh-koh-REE-noh ah-feh-eh-NAH-toh) |
|
Aged in honey and hay, this
pecorino (sheep's milk cheese) is nutty, with a delicate honey sweetness
and overtones of grass. Pungent yet clean. |
|
Country |
Italy |
|
Milk Type |
Sheep |
|
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! |
 |
|
Pecorino Al Tartufo |
|
(peh-koh-REE-noh ahl tar-TOO-foh) |
|
A traditional Italian aged
sheep's milk with shaved black truffle, a little goes a long way.
Perfect shaved on a dessert cheese plate with your favorite late-harvest
wines or over a salad with roasted nuts and/or caramelized apple. |
|
Country |
Italy |
|
Milk Type |
Sheep |
|
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! |
 |
|
Pecorino Brigante |
|
(peh-koh-REE-noh bree-GAHN-tay) |
|
While brigante is not
technically a "fresh" cheese in age, you can almost always count on it
to yield the sweet, fresh, mild flavors and textures of some of your
more supple fresh pecorinos. If you catch it early, you can expect a
similar flavor to brinata, or another firmer sheep brie. As this cheese
ripens however, it gets more firm, pungent and earthy. |
|
Country |
Sardinia,
Italy |
|
Milk Type |
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! |
 |
|
Pecorino Con Pepe |
|
(peh-koh-REE-noh cohn peh-peh) |
|
This is yet another aged
pecorino- but this one has whole black peppercorns, giving it a wholly
savory pallet. The perfect contrast to fruit! |
|
Country |
Italy |
|
Milk Type |
Sheep |
|
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! |
 |
|
Pecorino Crotonese |
|
(peh-koh-REE-noh croh-tin-AIS-ee) |
|
Aged in a woven wicker
basket, this firm cheese has a subtle nuttiness with a fresh, bright,
tangy finish. Great for slicing on a cheese board, great for grating on
a salad or pasta. If you are new to pecorino, this is definitely a good
place to start. |
|
Country |
Itally |
|
Milk Type |
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! |
 |
|
Pecorino Peperonata |
|
(peh-koh-REE-noh peh-per-oh-NAH-tah) |
|
Welcome to a pepper-cheese
that doesn't taste like rubber sprinkled with red pepper flakes. Clean
but tangy flavor with a nice, mellow, warm spiciness. Great on
sandwiches or just slice and eat with a nice refreshing beer.
|
|
Country |
Italy |
|
Milk Type |
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! |
 |
|
Pecorino w/ Pistachio |
|
|
|
As you might imagine, this
cheese IS nutty. A soft, mild pecorino that is on the "fresh" side.
Great addition to any cheese board when you want to have something
different, but that will still appeal to pickier cheese eaters. |
|
Country |
Italy |
|
Milk Type |
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! |
|
 |
|
Pecorino Romano |
|
(peh-koh-REE-noh ro-MAH-noh) |
|
Maybe you can't have cow's milk, but you
still need a cheese to grate over your soup/salad. Pecorino Romano is a
great alternative to parm for just about any situation. It's a little on
the saltier side, so don't go overboard, but you'll really enjoy how the
subtlety of this cheese will complement the flavors of whatever you
choose to put it in. |
|
Country |
Italy |
|
Milk Type |
Sheep |
|
Cheese style |
Hard |
|
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! |
 |
|
Pecorino la Tentazione del Frate |
|
|
|
Translates to "the temptation of the monk". So you can
guess how good it is based on the name! Luscious and Seductive, this
cheese will have you tempted as well. |
|
Country |
Italy |
|
Milk Type |
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! |
|
 |
|
Petit Agour |
|
(peh-TEET ah-GOOR) |
|
|
|
Country |
France |
|
Milk Type |
Sheep |
|
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! |
|
 |
|
P'Tit Basque |
|
(peh-TEET bahsk) |
|
Known around the store as "Mary's favorite everyday eating cheese".
Soft, supple, mild, yet incredibly complex in flavor. This cheese has
probably the biggest fan following of any in our collection. Truly a
wonderful little gem. |
|
Country |
France |
|
Milk Type |
Sheep |
|
Cheese style |
Firm |
|
Raw/Past. |
Pasteurized |
|
Local Wine |
Sierra Vista 2004 Mourvedre / MonteVina 2005 Pinot Grigio / David Girard
2005 Viognier / Cantiga Shiraz / Cantiga Oakless Chardonnay |
 |
|
Ricotta Salata |
|
(ri-KOTE-ah sah-LAH-tah) |
|
A pressed, dried and salted
version of the classic. Perfect for grating or shaving in salads or over
grilled vegetables as the slightly spongy texture takes quite well to
olive oils and fine vinegars. |
|
Country |
Italy |
|
Milk Type |
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! |
|
 |
|
Roquefort |
|
(rohk-FOR) |
|
For those of
you who don't yet know the joy of Roquefort, boy, are you missing out!
There is really nothing else in the world quite like it. Tangy, nutty,
creamy, crumbly. If you are looking for a blue that really deserves to
be savored, this is the one for you. |
|
Country |
France |
|
Milk Type |
Sheep |
|
Cheese style |
Blue |
|
Raw/Past. |
Raw |
|
Local Wine |
Cantiga Le Petit Sweet Late-Harvest Syrah |
 |
|
Ros |
|
|
|
|
|
Country |
Spain |
|
Milk Type |
Sheep |
|
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! |
|
|
|
Blank |
|
|
|
|
|
Country |
|
|
Milk Type |
|
|
Cheese style |
|
|
Raw/Past. |
|
|
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! |
More cheeses and pictures to be added
soon, stay tuned!
Photography by D.W. Johnson
© 2008 | All Rights Reserved |