Cheese

If spice is your style, it’s worth giving this fiery cheddar from Milton Creamery a try. Chipotle, chili, jalapeno and ghost peppers are blended into a young cheddar, which serves as a sweet and creamy base for an intensely hot, richly spiced burst of flavor. Perfect for those who love a bit of heat but don’t want to sacrifice the flavor of the peppers! Try it melted on a burger or mixed into chili for a hearty and warming meal, or slice it with salami and apples.

Appenzeller cheese from Switzerland is a 700-year-old cow’s milk cheese, distinct for its straw color and nutty flavor, each dairy using a unique herbal brine. From France, Fromager d’Affinois is a creamy brie-style cheese with a fresh pea-pod taste, ideal with crackers. Melkbus raw milk Gouda, especially the truffle-infused Melkbus 149, is a buttery Dutch cheese. Ossau-Iraty, an ancient AOC sheep’s milk cheese from the French Pyrenees, is renowned for its deep, buttery flavor.

In Armenia, traditional string cheese includes black cumin (scientific name Nigella Sativa) and a Middle Eastern spice known as mahleb, and it comes in the form of an endless loop. The cheese forms strings because of the way it is pulled during processing. Other cheeses are only cut and pressed, not pulled, and don’t develop strings.

A lovely pasteurized cow’s milk cheese made to be paired with just about anything! This cheese is perfect for those seeking something delicate and mild while still holding on to flavor. Smooth and pliant, Asiago Fresco has a buttery, fruity aroma and melts like a dream for pizzas, sauces, or grilled sandwiches- and can be eaten sliced with meats and fruit, enhanced even further with a glass of equally delicate white wine.

Heralded as the ‘dew of the sea’ Rosmarinus officinalis provides the perfect savory high note for this rich, nutty and fruity taste sensation. A gold-medal winner of the 2008 World Championship Cheese Contest, this extraordinary delight wears its laurels as lightly as the perfect balance of hand-rubbed rosemary and Italian olive oil.

This artisan cheese has been aged for over four years in our select Dutch aging rooms. It has a stunning complex flavor. It is nutty with flavors of caramel. This cheese adds a great touch when grated over spinach salad, pizza or pasta. It also makes fabulous risotto and omelets.

We have been making cheese on our farm in Ditcheat, Somerset for six generations. Made using traditional starter cultures, rich milk from our cows, and always matured for at least 24 months, Barber’s 1833 Vintage Reserve Cheddar is the culmination of all our achievements. A deliciously creamy cheese with both savory and naturally sweet notes. Only the very best leaves with the 1833 stamp.

Crafted in the traditional method of aging in beech tree barrels, this 4 month old Feta is made with sheep and goat milk. The barrel aging lends this delightful cheese a robust, tangy, and sweet flavor complimented by a crumbly-creamy texture. Perfect to crumble up over a salad for an amazingly rich boost!

Associated with the gruyere family of cheeses, Beaufort is an Alpine beauty aged in the mountains of the Swiss Alps. Aged 6-12 months at minimum, it’s firm, smooth and slightly grainy, with an incredible aroma of mountain pastures. The flavor is for true gruyere lovers- richly earthy, sweet and mouthwatering. A low melting point makes this cheese a favorite for a flavorful fondue, but don’t miss out in slicing it with fish and a sip of white wine.

Straight from Seattle’s Pikes Place Market, try this robust and smoky cheese. A cow’s milk cheddar, hardwood smoked over apple and cherry woods.

The unique blue sea clay soil of the Beemster polder contains special mineral and therefore special grasses which makes the fat softer and sweeter than other milk in the Netherlands. Aged for 4 months, it’s smooth and sweet with a wonderful clean finish. Another great Dutch Gouda.

Dutch cheesemaker, Beemster, makes this young cow’s milk Gouda, infused with wild garlic. A garlicky, creamy cheese from the Netherlands.

Beemster X-O-, aged for 26 months, is Beemster’s oldest cheese. Its unique milk enables a wide flavor range in a shorter aging time, maintaining a smooth, creamy taste, unlike longer-aged cheeses that become crumbly and granular. Perfectly paired with port wines and sweet whites like Riesling, X-O- also serves as a great Parmesan alternative for pastas.

Inspired by a traditional Italian farmstead cheese, Bella Vitano Gold combines the fruity flavor of a premium Parmesan with the creamy smoothness of fine Cheddar. It won a Gold Medal at the 2008 World Cheese Awards.

Espresso BellaVitano is one of the award-winning cheeses in the Sartori Reserve product line. This gourmet cheese is a delicious treat for your breakfast or dessert. Freshly roasted espresso is hand-rubbed into sweet, sugary BellaVitano wheels aged to creamy perfection. The cheese received a Silver Medal in the 2010 World Cheese Awards and a 3rd place in the 2011 American Cheese Society Competition. It pairs well with Pinot Noir, Shiraz, Merlot and Chardonnay or with your fruit beers, stout, Porter beer, Trappist style ale or Barley wine. Food pairings are also multiple, how about chocolate, dried fruit, sweet pastries, honey.

This spicy hand-rubbed cheese packs a heated punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate. The spice is right! The Cajun rub was developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind.

Beer cheese is a Kentucky favorite and was first served in the 1940s at a restaurant in Clark County. Big Russ’s family-recipe mixes southern, spicy flavor cues along with award-winning Wisconsin cheeses. Most varieties start with sharp cheddar. Then, beer is added to provide flavor and texture, as well as garlic and other spices. And now, one of Kentucky’s best kept secrets is finally coming to a store near you.

Made from the fresh milk of pasture grazed Wisconsin goats, it’s aged four months. You’ll love its distinctive bleu flavor and delightful creamy texture.

In 1845 Antoine Roussel, the son of a farmer from the Auvergne region, had the idea to seed his milk-curd with a blue mould he had seen developing on rye bread. He then pierced his cheese with a needle and Bleu d’Auvergne was born. This A.O.C. cheese from south-central France is a favorite of ours.

Bleu des Basques is not an innovation like any other, it is the first sheep’s cheese blue from the Basque Country. The finely developed parsley on the crumbly structure of this sheep’s blue cheese gives it an iodized character as well as a fine persistence.