Specialty Cheese, August 2016

Transcription

Austrian & German..............................24
Basque......................................................26
Belgian..................................................... 30
Canadian.................................................32
English..................................................... 34
French...................................................... 36
French Air Ship.................................... 48
Spanish.................................................... 56
Swiss..........................................................62
Irish........................................................... 68
Greek & Balkan.................................... 70
Italian.........................................................72
Dutch......................................................... 80
Cheese Index........................................ 84
Contents
American Artisan................................... 4
Welcome
ERSON
PET
CHEESE
CATALOG
Welcome to the Peterson Cheese Catalogue! Stuffed
with local favorites, American originals, old world
classics, and amazing cheeses from wherever we can
find them, this brochure showcases our continually
evolving selection of specialty cheese.
Traditional cheesemaking, authentic flavors, and a
sense of place are the core ideas behind our cheese
program and themes you will see throughout our
catalogue. By partnering directly with independent
cheese makers and affineurs, we are able to source a
collection of amazing cheeses. Being directly involved
with the producers helps us lead the industry in food
safety and traceability, as well as deliciousness.
We are proud to offer these specialty cheeses and are
excited to work with you to promote them in the Northwest.
Thank you,
The Peterson Cheese Team
American
AmericanArtisan
ArtisanCheeses
Cheese
A MA LTHE IA D AI RY – BELGRADE, MT
Melvyn and Sue Brown began their Grade A organic Amaltheia Dairy on Thanksgiving
Day 2000. They started milking with 90 goats. Initially they sold their milk to a
distributor making gourmet cheese for California customers. In the spring of 2002
the Browns decided to develop and operate their own cheese facility. Today, they
are milking about 280 goats and producing 150 gallons of goat milk each day.
Their chèvre takes three days to make and is produced in small batches. The herbs
used to flavor the cheeses are locally grown and organic whenever possible; their
flavored goat cheeses are all-natural, certified organic by the USDA, and made
with vegetable rennet only.
06546 Roasted Garlic and Chive Chèvre 12/4oz
Chèvre with organic roasted garlic and organic chives. An ACS award-winner!
06548 Spiced Pepper Chèvre 12/4oz
Fresh chèvre with organic roasted bell peppers, jalapeno, and banana peppers.
06574 Plain Chèvre 12/4oz
A clean, fresh chèvre and another ACS award-winner!
08319 Smoked Chèvre 12/4oz
Hickory-smoked
25588 Whole Milk Goat Ricotta 12/4oz
A rich and bright goat ricotta made from whole milk.
B E E C HE R ’ S HA NDMADE CHEESE – SEATTLE, WA In the heart of Seattle’s historic Pike Place Market, visitors press their noses against
the windows at Beecher’s Handmade Cheese to witness a vat of creamy white
milk transformed by the expert hands of the cheesemaker. They watch as curds
materialize from the milk, and then knit together to create a fine artisanal cheese.
10729 Flagship - 40 lb (16929 precut)
Beechers’ signature cheese, Flagship is a creamy combination of cheddar
and gruyere cultures, carefully aged for one year to deliver a distinctive,
robust, nutty flavor.
10731 Smoked Flagship - 5lb loaf (16930 precut)
15 months of aging nurtures the flavor and texture of Flagship to perfection.
The cheese is then naturally smoked over a distinctive blend of apple and
cherry wood, resulting in Flagship’s signature robust and nutty flavor infused
with the heady, fruity essence of natural hardwood smoke.
99880 Beechers Flagship Reserve 16lb wheel
Flagship Reserve is a bandaged cheddar: the wheels are wrapped in cloth
and open-air aged for at least one year. This cheese is made only on days
when the milk composition is just right, allowing for a lower moisture and
higher salt content, but preserving the creamy finish that Kurt Dammeier
(whose middle name is Beecher) demands of this fine cheese. By air-aging
this cheddar there is a 14-16% moisture loss during aging that concentrates
the rich flavor and produces a finish that lingers on the palate. In 2007, the
American Cheese Society named Beecher’s Flagship Reserve “America’s Best
Cheddar”.
10725 No Woman - 40 lb (16926 precut) 10734 10lb loaf
A Beecher’s favorite, No Woman’s unusual and satisfying flavor is sure to
excite your taste buds. With Jamaican Jerk spices, it is earthy with a touch of
brown sugar and cloves.
10728 Marco Polo - 40lb (16935 precut) 10713 10lb loaf
Beechers’ Marco Polo is a creamy cheese blended with lightly milled green
and black Madagascar peppercorns. The result is cheese with bite and
texture—sophisticated yet approachable.
10756 Just Jack - 40 lb (16925 precut) 10733 5lb loaf
Beyond your basic Jack cheese, Just Jack is especially creamy and rich in
flavor.
10730 Flagsheep 16.5lb wheel
This twist on Flagship Reserve is a blend of cow and sheep’s milk. The wheels
are clothbound and aged for about one year.
07079 Dutch Hollow Dulcet - 40lb (07178 precut)
This washed-curd "jack-style" cheese is produced only in Beechers’ New York
City Facility. The beautiful 100% jersey cow’s milk comes from Dutch Hollow
Farm in upstate New York and produces a rich, creamy cheese.
06535 Yule Käse 16lb - seasonally available by special order
Yule Käse is a special holiday version of Flagship Reserve. The wheels are
clothbound and aged for 13 months before finishing their maturation in local
red wine and blackberry honey.
B E EHI V E C HE E SE C O MP A N Y – UI NTAH, UT
The Beehive Cheese creamery sits at the mouth of Weber Canyon in a valley
between the forested Wasatch Mountains—home to world-class powder skiing in
the winter and meadows of heavenly wildflowers in the summer. It is a modern
cheese operation where old-world craftsmanship is practiced.
Beehive’s cheeses carry undertones of Utah’s unique high-desert and four-season
ecosystem. Tim and Pat use only first-class-grade whole milk from Jersey cows
at Ogden’s Wadeland South Dairy: 350 acres near the salty marshes, ponds, and
mudflats of the mineral-loaded Great Salt Lake. The same nutrient-rich soil that
feeds thousands of migrating birds, feeds the lush alfalfa that the cows love to eat.
11222 Barely Buzzed 5lb (16432 precut)
This is a full-bodied cheddar with a nutty flavor and smooth texture. The cheese
is hand-rubbed with a Turkish grind of Colorado Legacy Coffee Company’s
(the cheesemaker’s brother) “Beehive Blend”. The blend consists of a mix of
South American, Central American, and Indonesian beans roasted to different
styles. French Superior Lavender buds are ground with the coffee and the
mixture is diluted with oil to suspend the dry ingredients in the rub. The rub
imparts notes of butterscotch and caramel which are prevalent near the rind,
but find their way to the center of the cheese. The cheese is aged on Utah
Blue Spruce aging racks in humidity-controlled caves, and moved to different
temperatures during the aging process to develop texture and flavor. The
name “Barely Buzzed” comes from Andrea at Deluxe Foods in California. She
was the winner of the “Name This Cheese” contest.
1st Place, Flavored Cheddar. American Cheese Society Annual Competition
2007, 2008, and 2009.
5
2
American Artisan Cheese
11228 Seahive 5lb (06609 precut)
Seahive is hand-rubbed with Beehive wildflower honey and local Redmond
RealSalt. The honey is harvested from a local farm where the bees 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.
B E L LWE THE R FARMS – PETALUMA, CA In 1986, Cindy Callahan purchased a few sheep to help “mow” the pastures on the
farm in Petaluma, California and make them more manageable. In turn, the first
steps were taken to get into the cheese making business, now under the direction
of her son and cheese maker, Liam Callahan. A commitment to the highest quality
milk drives the cheese making at this artisan company, where they use their own
sheep milk and the Jersey cow milk from their neighbors. Bellwether continues to
win numerous awards at the American Cheese Society and their products have
been written about in many magazines and books. Currently, we offer a selection
of their fresh cow’s milk cheeses.
14200 Fromage Blanc 8/7.5 oz
A wonderful alternative to cream cheese and fresh chèvre, this rich, flavorful
Jersey cow’s milk cheese can be used in many ways. Smooth and creamy in
texture, it has a buttery, full flavor with a tangy bite.
14202 Crème Fraîche 8/7.5 oz
00834 Crème Fraîche 9/5 oz
This cultured cream is based on the traditional French pantry item and is making
its way into American kitchens as well. Use this thick, mouthwatering cream in
soups, sauces, and baked dishes like a potato gratin, or try a simple dollop over
fresh seasonal fruit. The flavor is milky-fresh and sweet with a tart appeal.
C E L LA R S A T JASPER HI LL - GREENSBORO, VT
Jasper Hill is a working dairy farm with an on-site creamery in the Northeast
Kingdom of Vermont. An underground aging facility maximizes the potential of
cheeses made by the creamery, as well as those made by other local producers.
Jasper Hill's mission is to make the highest possible quality products in a way that
supports Vermont's working landscape. They are focused on quality and innovation
in the artisan cheese industry and promoting their regional taste of place.
We stock a rotating selection of Jasper Hill cheeses and offer more options on our
American Artisanal Pre-Order:
14257 Cabot Clothbound Cheddar 34lb wheel (16392 precut)
14258 Quarter Wheel
Cabot Clothbound is a handsome natural-rinded traditional cheddar,
bandaged with muslin and skillfully aged a minimum of 10 months at the
Cellars at Jasper Hill. Cabot Clothbound has all the characteristic texture of an
English-style cheddar, with sweet caramel and milky flavors that distinguish
this cheddar at the counter.
Cabot Clothbound Cheddar has won many awards and took Best in Show at
the American Cheese Society competition in 2006.
14262 Moses Sleeper 4/1.25lb wheels
Moses Sleeper is one of the newer cheeses from Jasper Hill’s cheese house in
Greensboro, VT. Modeled after the classic French Brie, Moses Sleeper is chalky
when young and becomes creamy as it ripens, with a long finish reminiscent
of grass, brassica vegetables (cauliflower, asparagus), and hay. The clean, rich,
award-winning milk from the small herd of cows at Jasper Hill Farm makes the
creamy sweetness in this cheese just that more pleasing to the palate.
14250 Landaff 8.5lb wheel (16217 precut) Preorder
Landaff has a rustic, natural rind and a semi-firm paste showing subtle
aromas of cave and grass. This American original has a balanced complexity
and harmonizes a bright buttermilk tang and savory brown butter notes.
Landaff is versatile enough for the kitchen and melts exceptionally well, while
retaining a smooth body and indulgent character.
Doug and Deb Erb craft Landaff on their second-generation dairy farm in the
White Mountains. Declining milk prices drove the Erbs’ determined pursuit
of cheese making as a way to revitalize their farm. Doug developed Landaff
after study with the Vermont Institute for Artisan Cheese and time spent
making Caerphilly with the Duckett family of Somerset, England.
14984 Kinsman Ridge 6lb wheel Preorder
From the folks at Landaff Creamery, Kinsman Ridge is a tomme style cheese
made with raw milk and a naturally molded rind. The cheeses are washed
with a salt/water brine at the beginning of maturation and then left to develop
a delicate fleur of white and grey molds. The semi-soft paste ripens into a
creamy, yielding texture with flavors of cultured cream and butter, balanced
by a hint of bacon and just the right amount of funk.
14261 Bayley Hazen Blue 8lb wheel Preorder
Bayley Hazen Blue is a natural-rinded raw milk blue cheese. Ayrshire milk
from the morning milking is selected for the production of this standout cheese.
The quality of the milkfat makes for a unique blue that ages well. The paste of
a Bayley Hazen is drier than most blues and the penicillium roqueforti takes a
back seat to an array of flavors that hint at nuts and grasses—and in the odd
batch, licorice. Though drier and crumblier than most blues, its texture reminds
one of chocolate and butter. It is aged between 4 and 6 months.
Bayley Hazen is named after an old military road that traverses the Northeast
Kingdom. The road, commissioned by General George Washington, was built to
carry troops to fight the English on a Canadian front. Though no battle ever took
place, the road brought Greensboro its first settlers and continues to be used.
14265 Oma 4/1.25lb wheels Preorder
Oma is named for grandmother Erika vonTrapp, who settled the farm with
her husband Werner. It is a pudgy, washed-rind tomme with balanced
pungency. Though not based on any other specific recipe, the decadent
style is immediately familiar. Sebastian learned to make cheese by working
at Jasper Hill Farm and both brothers spent time with Neal’s Yard Dairy
in preparation for their new pursuit. Oma has a soft, golden interior that,
depending on age, ranges from thick and creamy to pudding-like, though
never runny. This indulgent mouthfeel, coupled with a tender, palatable rind
and balanced character, remind us of the French Reblochon. Its flavor is
buttery and round with a reserved earthy aroma. Oma is beverage-friendly,
especially with craft beers, and it is a suitable match for dried fruit or fig jam.
7
14220 Weybridge 16/3oz wheels Preorder
This delightful, delicate little cheese has a fluffy whipped texture and big
farm fresh flavor. Weybridge is made with pasteurized organic cow’s milk.
25467 Harbison 8/10oz Seasonal Preorder
Harbison is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal,
and bright flavors. This cheese is named after Anne Harbison, who is seen by
many to be the grandmother of Greensboro, VT. She’s active in the community,
runs a bed and breakfast, and volunteers at the public library, and has known
the Kehler brothers since they were children. The bark, cut from Jasper Hill
Farm’s woodlands, holds the delicate cheese together, provides flavor to the
creamy paste, and allows for an ideal presentation as the centerpiece of a
cheese plate. Harbison is made from pasteurized cow milk.
25935 Winnimere 2/1lb Seasonal Preorder
Winnimere is a take on the classic cheeses from the Jura Mountains such as
Vacherin Mont d’Or. Like these traditional cheeses, Winnimere is only produced
during the winter months when Jasper Hill’s Ayrshire cows are giving rich, hayfed raw milk. The young cheeses are wrapped in tender spruce bark harvested
on the farm and washed with cultured brine for even rind development. At 60
days this decadent cheese is spoonably soft and has notes of smoked pork,
sweet cream, and a distinct woodsy finish. Best enjoyed whole by removing a
part of the top rind and spooning out the rich paste.
C R E A ME R Y 333 – BELMONT, WI AND BROOKLYN, NY Creamery 333 is the creation of 3 friends, each with a different background and
field of expertise. Renowned French affineur Herve Mons, established and awardwinning goat cheese maker Arnaud Solandt, and cheese innovator Francois
Kerautret, have combined the best of their experience and knowledge to create a
New World creamery rooted in Old World tradition. All 3 friends share a common
passion for life and good food that is evident in their work. Creamery 333’s mission
is to create quality, authentic cheeses that highlight terroir and craftsmanship.
25943 Trivium 1/10lb wheel
Trivium is the first offering from Creamery 333 and named with a Latin word
for a place where 3 roads meet. It is a natural-rinded goat milk cheddar
made in Wisconsin and sent to Crown Finish Caves in Brooklyn to age for a
minimum of 4 months.
Crown Finish Caves is a cheese aging facility located in an 1850s lagering
tunnel thirty feet below the street in Crown Heights, Brooklyn. Benton Brown,
alumni from the Academie Opus Caseus training center at Mons, turned
the tunnel into a modern affinage facility and cheese cave. Temperature,
humidity, and airflow are all carefully controlled, and Benton and his team
use traditional techniques to bring out the best in each wheel under their
care. The ambiance of the cave, wood boards, and hand brushing and turning
provided to these cheeses allows Trivium to develop its unique rind and
distinctive flavor profile.
C Y PR E S S GR O VE C HE VR E – HUMBOLDT COUNTY, CA Mary Keehn started Cypress Grove in Humboldt County, CA in 1984. Their exceptional
cheeses are the result of careful focus on the main ingredient: the milk. Initially the
farm produced its own milk but over time, due to the demand for their product,
they have built relationships with neighboring family-owned farms that produce
their supply of pasteurized milk. These carefully managed and cared-for herds are
able to provide a year-round supply for Cypress Grove.
We offer Cypress Grove’s excellent collection of fresh cheeses. For our Specialty
selection, we have chosen to feature a few of Cypress Grove’s most popular aged
cheeses:
07118 Bermuda Triangle 1.5lb prizm
Made in a 1.5 lb prizm-shaped log, this aged goat cheese is a double rind
cheese that it is covered with a layer of ash, and then allowed to bloom with
an edible white mold of Penicillium candidum. When young, the interior will
be slightly fudgy and firm. As it ages, the cheese ripens from the exterior
towards the center, becoming creamy and smooth in texture. When ripe, one
should detect a combination of both characteristics: runny paste near the
rind and a firmer paste toward the interior. When young, the flavor is tangy
and light. As the cheese ripens it becomes stronger and more complex, with
full—even sharp—but not pungent flavors.
11383 Humboldt Fog 4lb wheel
18825 Humboldt Fog Mini 4/1lb wheels
This aged goat wheel is a double rind cheese with a layer of ash covered with
the edible white mold. It also has a layer of ash running through the center,
which is reminiscent of the early morning fog found in the area for which
the cheese is named. On the cheeseboard Humboldt Fog makes a stunning
presentation, with a stark white rind and interior, contrasted by layers of ash.
The flavor and texture are likewise impressive: a fresh, tangy lightness that
develops earthier, more complex characteristics with age.
Humboldt Fog Minis are sized perfectly for restaurants; their smaller diameter
makes them easy to portion and they present beautifully on the cheese plate.
18823 Ms. Natural 6/4oz
The building block for Cypress Grove’s flavored fresh goat cheeses, this is the
pure expression of their fresh chèvre. The goats at Cypress Grove are grazed
on the lush pastures of the Northern California coast, and the result is fresh
goat cheese with a rich, creamy texture and exquisitely clean flavor profile.
Ms. Natural is pure and simple, with bright notes of lemon and no “goaty”
aftertaste.
18830 Purple Haze 6/4oz
Purple Haze is flavored with a wonderful blend of lavender buds and fennel
pollen. Serve with a drizzle of local honey for a delicious treat.
18824 Herbs de Humboldt 6/4oz
A hand-mixed blend herbes de Provence is folded into pure Cypress Grove
chèvre to create this creamy, savory cheese.
00839 Psychedillic 6/4oz
Beautiful fresh chèvre covered in rare dill pollen. Try this with your lox for a
new twist on a classic!
9
00840 Sgt. Pepper 6/4oz
A spicy fresh chèvre made with exotic chiles that really pack a punch! The hot
and spicy flavors are cooled by the lactic acidity of the fresh goat cheese.
Great on its own or as an ingredient, Sgt. Pepper is a true show stopper.
11384 Truffle Tremor 3lb wheel
Truffle Tremor is the newest creation from Cypress Grove. The earthy flavor
of truffle comes through in this velvety goat milk cheese, making for another
distinctive cheese from Cypress Grove.
11388 Midnight Moon 10lb wheel
Aged a minimum of six months, this blushing ivory-colored goat milk Gouda is
dense and smooth. Nutty, brown butter notes are followed by a long caramel
finish, and the texture has a slight crunch of protein crystals that form naturally
with aging. Produced in the Netherlands for Cypress Grove Chevre.
11390 Lamb Chopper 10lb wheel
“Born to be Mild”, this sheep milk cheese is buttery in color and flavor with
a long, complex finish. The texture is smooth and soft-firm, making Lamb
Chopper an enchanting table or cooking cheese. The wheel is finished in
natural wax. Made in Europe exclusively for Cypress Grove Chevre.
DISTE F A N O – P OMONA, CA DiStefano is an artisan cheese company that specializes in burrata and other
Southern Italian specialties. Owned and operated by the Bruno family, they have
been making burrata in California since 1993 and continue to introduce innovative
Italian-style specialty cheeses to the American palate.
11337 DiStefano Burrata 12/4oz
Burrata is the richer, more luxurious cousin of mozzarella, hiding an interior of
creamy stracciatella (carefully torn shreds of mozzarella and fresh cream).
Enjoy with grilled bread and a delicate drizzle of olive oil, as an upscale pizza
topping, or with grilled peaches and balsamic vinegar.
25761 Caciocavallo Limone 4.5lb piece
The newest edition to the DiStefano family of cheeses is Caciocavallo Limone,
a tradition in Southern Italy that is rarely produced domestically. While the
cheese is being hand-formed, an entire organic lemon is carefully placed
inside the cheese to impart a bright citrus note as it matures. This young
caciocavallo is a fantastic melter—ideal for grating into a risotto or atop crostini.
F ISC A LIN I F A R MS – SAN J OAQUI N VALLEY, CA Fiscalini Farmstead Cheese is located in Modesto, CA, on a dairy farm founded in
1914. Late in 2000, John Fiscalini added a cheese plant to the dairy farm and a
few months later hired Mariano Gonzales as the head cheesemaker. Mariano, born
in Paraguay, is a world-renowned cheesemaker, learning from childhood how to
make excellent cheese. Fiscalini specializes in gourmet cheddars, without the use
of artificial ingredients such as preservatives or coloring agents. They make cheese
the original way—a labor-intensive process—that brings out the taste and texture
of the cheese. The cheeses are handcrafted and produced in small quantities in
an open vat.
14351 Fiscalini Bandage Wrapped Cheddar 15lb Quarter
Fiscalini’s bandage-wrapped cheddar is made in traditional 60-pound wheels,
bound in cheesecloth to promote mold growth, and hand-turned daily for the
first two months. This 16-month-aged cheese will only get better. Mariano and
Fiscalini Cheese Company have been awarded “Best Farmhouse Cheese in
America” for their Bandage Cheddar three years in a row (American Cheese
Society August 2002, 2003, and 2004). James Montgomery from North
Cadbury, England, world-famous maker of Montgomery Cheddar, calls this
the best American cheddar available. This cheese has a firm, crumbly, strawcolored flesh and a nutty, slightly smoky, earthy, and more round finish than
most aged cheddars. Laura Werlin, author of Cheese and Wine, notes that
this cheddar pairs wonderfully with most heavy red wines and also with sweet
whites, a rare attribute found in cheeses.
46662 San Joaquin 30lb wheel Preorder
San Joaquin is an American Original cheese created at Fiscalini Cheese
Company. In keeping with the European tradition of naming unique foods
after the location where they were first produced, this cheese has a thin,
natural rind with a tawny, buttery color. It is mildly sweet and mellow when
young, with a darker golden hue and nuttier flavor developing over time. Its
flesh is firm and granular with an aroma of toasted nuts and browned butter.
It has pleasant acidity and salt balance with a deep lasting flavor and lovely
sweetness. It can be used as a table cheese, melted for cooking, or grated
as a soup or salad topping.
18360 Purple Moon 12/8oz
Since 1914, Fiscalini Farms has been making handcrafted “works of art”
in the cheese making world. For four generations the Fiscalini family has
maintained a California dairy tradition that continued the family’s Swiss dairy
heritage reaching back over 300 years. Today their farm has grown to 530
acres, with 1400 Holsteins that provide the outstanding milk for their cheeses.
If you have already tried their San Joaquin Gold and Raw Milk Farmhouse
Cheddar, their Purple Moon is a must. If it is your first time, Purple Moon is
a great introduction to their unrivaled cow’s milk cheeses. Purple Moon is
the quintessential California cheese that marries any cheese lover’s favorite
tastes: Farmhouse Cheddar soaked in Cabernet. Say no more...
08170 Hopscotch 1/5lb Preorder
The cheese masters at Fiscalini soak their fresh cheddar curds in Devil's
Canyon Scotch Ale for two hours before pressing the curd into blocks, giving
this cheddar a most distinct flavor of hops and of course, beer. Devil's Canyon
Scotch Ale has a deep malt and caramel flavor, with overtones of chocolate
and a slight hint of smoke. This cheese has great cheddar flavor, slices well,
and can be used for snacking, sandwiches, or cooking.
11
GR A F TO N VIL LAGE CHEESE CO. - GRAFTON, VT The Grafton Village Cheese Company is located in rural Grafton, Vermont, where
a 100 year tradition of handcrafted cheese is continued. The finest milk from a
collective group of farms, combined with the skill of their cheese makers, has placed
Grafton Village in a group of regular award-winners in American cheese making.
They exclusively use Jersey cow milk, which is known for rich, smooth flavor due
to naturally high butterfat content. The milk is produced without the use of bovine
growth hormone, or BST, and microbial rennet is used, making this cheese suitable
for vegetarians.
10166 Classic Reserve Cheddar 12/8oz wheels
10167 Classic Reserve Cheddar 10lb blocks
Classic Reserve is aged for 24 months and is the signature cheese of the
Grafton Village Cheese Company. This raw milk cheddar is aged to release
moisture while concentrating and developing intense, complex flavor. The
high butterfat of the Jersey milk lends a smooth creaminess to the tangysharp bite of real Vermont cheddar. The texture is firm with fissures and cracks
throughout the paste, and the flavor is an outstanding example of acidic,
biting cheddar with full flavor.
10169 Grafton Smoked Cheddar 2/5lb blocks
This classic reserve cheddar has been smoked naturally with maple wood.
09358 Queen of Quality Clothbound Cheddar 16.5lb wheel -limited supplyThis very limited-edition clothbound cheddar is produced with 100% Jersey
milk from Springbrook Farm (producer of Tarentaise and Reading). The
batch was crafted by Grafton’s master cheesemaker, Dane Huebener, and
cave-aged for over 6 months. The flavor is complex, savory, and oniony, with
a rustic earthy bite.
K E N D A L L F A R MS - ATASCADERO, CA Sadie Kendall started making cheese and crème fraiche straight out of the California
Polytechnic Institute in 1981. She chose cheese over Law School, and describes the
Kendall beginnings as follows: “In the 80’s, it wasn’t easy to find a cream producer
willing to take the extra care and time required for our cream. After several false
starts, a perfect match was made. We found a producer small enough to be willing
to take the extra time. Then came the careful selection of starters, with a proper mix
to bring out the beauty of that cream. Finally, it was right, perfect. We have been
supplying the finest shops and chefs in California ever since.”
14216 Crème Fraîche 6/32oz
Just as Sadie puts it, this Crème Fraiche is handcrafted and delicious. It
has a creamy, clean, full flavor like those from the other side of the Atlantic.
Perfect for cooking, or simply drizzled over fruit.
MA R IN F R E N C H CHEESE COMPANY- PETALUMA, CA
Marin French Cheese Company is the oldest cheese manufacturer in the US and a
unique part of American history. Known by locals as The Cheese Factory and by
its brand name, Rouge et Noir, Marin French has produced hand-crafted, artisan
soft-ripened cheese since 1865. Rouge et Noir cheeses are similar to French and
European varieties but reflect the characteristics of Northern California, producing
a unique regional style.
14313 Original Brie 6/8oz
Jersey cow’s milk gives Marin French’s Original Brie a delicious browned
butter flavor and creamy texture. Unlike many producers, cultures are
blended directly into the milk rather than spraying on the surface. This
technique allows the cheese to ripen more evenly and offer great flavor even
at an early age. Full-flavored from the beginning, Original Brie becomes
even richer and more deeply satisfying as it ages.
14312 Triple Crème Brie 6/8oz
14311 le Petit Crème 6/4oz
We also have a wide variety of Marin cheese available by preorder. This includes
the large-format Grand Artisan line and flavored brie cheeses.
M ON T C H E VR E - B E LMO N T, WI
Montchevre Betin Inc. produces soft goat’s milk cheeses: fresh, blue, brie, and
Camembert. Located in tiny Belmont, Wisconsin, Montchevre sources goat milk
from about 30 farmers located in the southwestern corner of the state. In an
effort to become more environmentally friendly, Montchevre pioneered the use of
methane digester technology at the dairy, using their high-tech process to convert
whey into electricity. This process drastically reduces waste from the cheese
making process, produces water for irrigation, and generates more than enough
electricity to run the plant.
00497 Chevre Blue 1/5lb wheel (16007 precut)
American Cheese Society 2010 1st Place Winner in the Rindless Blue Vein
Made From Goat’s Milk Category. Chevre in Blue is a traditional goat blue
cheese made from prime quality goat milk and aged over 90 days. The mild
goat flavor blends superbly with blue, and this cheese is wonderful crumbled
on salads or in a homemade dressing.
M T . T O W N SE N D C R E A ME R Y-PORT TOWNSEND, WA
With a dream of reinvigorating the dairy industry on the Olympic Peninsula, owners
Matt Day and Ryan Trail opened Mt. Townsend Creamery in the spring of 2006.
Staying true to their values, only local milk from area farms is used to make these
award-winning Pacific Northwest artisan cheeses.
01114 Seastack 4/6.4oz
When Seastack debuted at the 2006 Seattle Cheese festival, it was described
as “a taste of the ocean.” Seastack truly reflects the terroir of the Olympic
Peninsula, with its rich, creamy texture and a salty earthiness that pays
homage to the region’s dairy tradition. Seastack is a semi-lactic set, softripened cheese that is rolled in sea salt and vegetable ash prior to aging.
01116 Cirrus 4/6.4oz
This Pacific Northwest Camembert is inspired by the thin white clouds that
hang over the Olympic Mountains, yet is rooted in the tradition of French
cheese making. The white mold covering its exterior makes Cirrus come alive
with an abundance of flavor as it ages.
13
14104 New Moon 1/5lb (05412 precut 7/11oz)
This newer addition to the Mt. Townsend family is a simple whole milk cheese
that is a great for daily use in everything from quesadillas to sandwiches. It is
reminiscent of a Jack-style cheese, but New Moon offers a richer texture and
a buttery flavor that is well-suited for everyday recipes. Its excellent melting
characteristics are a particular favorite for those seeking an alternative to
Mozzarella and Jack.
14115 Campfire 1/5lb (05352 precut 7/11oz)
This wood-smoked variation on New Moon is the result of a collaboration
with Crimson Cove Smokehouse. The blend of alder and applewood smoke
compliments the richness of flavor and texture in the cheese, producing a
unique cheese steeped in traditional Northwest smoking methods.
14103 Off Kilter 4/6.4oz
A small- format, washed-rind cow’s milk cheese bathed in Kilt Lifter Ale from
Seattle’s Pike Brewing Company.
05353 Red Alder 4/6.4oz
A small-format, natural rind cow’s milk cheese with an earthy flavor and
fresh, grassy notes.
01117 Truffle Stack 6/5oz
Mt Townsend’s original Seastack cheese, with the addition of Italian black
truffle and sea salt. Upon release, it was awarded a gold medal for Specialty
Outstanding Food Innovation by the National Association for the Specialty
Food Trade.
POINT REYES FARMSTEAD CHEESE – POINT REYES, CA
Point Reyes Farmstead Cheese launched in August of 2000 with the introduction of
their beautifully handcrafted Original Blue, which was received to great acclaim.
The farm is located north of Point Reyes on Tomales Bay. Until 2000, their herd of
about 250 Holsteins was dedicated to fluid milk production. These “happy” cows
are allowed to roam the farm pastures for 5 months of the year during the winter
and spring. The grasses are then cut and preserved for silage, which is fed to
the cows during the remaining months of the year to maintain consistency. The
cheese maker, Monte McIntyre, was the Master Cheese maker at Maytag Dairy for
10 years prior to joining Pt Reyes. Still family-run the Giacomini family, this is a
true farmstead operation with a wonderful, growing collection of California artisan
cheeses.
11005 Original Blue 1/6 lb wheel (16005 precut)
This blue is made from hormone-free raw cow’s milk, with microbial rennet
and Penicillium roqueforti blue culture. After pouring the cheese curds into their
forms, the cheeses are left in a cool, high-humidity room for 3 weeks, during
which time they’ll be salted once a day and rotated. On the fourth day the
cheese is punctured with stainless steel needles and moved into an aging room
to mature for at least 4 months. The texture is semi-firm with a rich, creamy
consistency. The flavor has a citrus tanginess with nice complexity (from all the
nutritious grass those cows are eating!) and a great salty-savory balance.
08363 Toma 1/10lb wheel
A natural rind, semi-firm, farmstead cheese made from pasteurized cows’
milk, Toma has a creamy texture and buttery flavor, with a grassy-tangy
finish. The wheels are aged a minimum of 90 days. Certified Kosher by the
Orthodox Rabbinical Council of San Francisco.
12762 Bay Blue 1/5lb wheel
Building on the traditions of their Original Blue, Point Reyes' newest offering is the
rustic Bay Blue. With a natural rind and dense paste, this cheese is reminiscent
of a good Stilton. A fudgy blue with mellow flavors and a sweet/salty finish.
R E D W O O D HILL F A R M – SONOMA COUNTY, CA For over 30 years, Redwood Hill Farm has been committed to producing the best
tasting and least processed goat milk products available. As a family farm in
Sonoma County, they utilize a natural approach to animal husbandry to handcraft
award-winning goat milk cheese (delicious goat milk yogurt).
18244 California Crottin (6/3 oz)
An American Cheese Society winner, including awards for Best Farmstead Goat
Cheese in 2000 and 2002, California Crottin is Redwood Hill’s version of the
French Crottin de Chavignol. Similar to a traditional Crottin but made right here
on the West Coast, California Crottin is a great representation of the classic.
18252 Chevre Plain 6/4 oz cups
18253 Chevre Garlic and Herb 6/4 oz cups
18250 Chevre Fire Roasted Chili 6/4 oz cups
R O G U E CR E A M E R Y – R O GUE VALLEY, OR
Rogue Creamery’s cheese making roots go all the way back to the 1930s when
Tom Vella (father to renowned cheesemaker Ig Vella) decided to open a Southern
Oregon creamery in the middle of The Great Depression. Today, Rogue Creamery
continues to uphold the practices and principles of artisan cheese making as set
out by the Vellas.
11011 Rogue River Blue 1/5lb wheel –seasonalThis is Rogue’s most famous blue cheese, steeped in local flavors. A seasonal
release, Rogue River Blue is made once per year in a limited quantity and
released just before the Autumnal Equinox. The raw milk comes from herds
that graze on high-elevation pastures above the Rogue River Valley. Milk for
each year’s production is collected between the Autumnal Equinox and the
Winter Solstice. Once the wheels are formed, they are wrapped in locally
harvested grape leaves that have been soaked in Clear Creek Pear Brandy.
The wheels are then cave aged for a minimum of 9 months before being
wrapped and sent to market. Beautiful and intense and multilayered, Rogue
River Blue is a Northwest classic.
11010 Oregon Blue 1/5 lb wheel (17500 precut)
This is the first blue cheese created at Rogue Creamery by Tom Vella in 1957.
It’s an approachable blue with a firm, buttery paste and a bouquet of flavors
to satisfy a range of palettes.
15
11018 Smokey Blue 1/5 lb wheel (17505 precut)
A long, gentle cold-smoking over Oregon hazelnut shells infuses Rogue
Creamery’s Smokey Blue cheese with an added layer of rich flavor and
terroir. Sweet cream flavors and caramel notes balance earthy flavors of
smoke and hints of roasted nuts. The result is a cakey, yet smooth blue cheese
reminiscent of candied bacon.
11009 Oregonzola 1/5 lb wheel (17515 precut)
Oregonzola’s Italian roots are evident in its name. Like Gorgonzola, this blue
cheese manages to be sharp, fruity, and spicy all at the same time. After
aging for one hundred-twenty days in Rogue Creamery’s caves, Oregonzola
becomes slightly creamy without becoming wet.
11019 Crater Lake Blue 1/5 lb wheel
The most robust of all the blue cheeses from Rogue, Crater Lake Blue
combines blue mold strains from around the world with Rogue Creamery’s
own molds. Covered with lustrous blue-green veins that mirror the intensity
of Crater Lake, this silky cheese is rich and sweet with a deep buttery finish.
11037 Caveman Blue 1/5 lb wheel
Caveman Blue is a fruity blue with slight vanilla tones and a texture full of butter
and crystals. It is aged for approximately one year and has a natural rind.
R O TH K A SE – M ONROE, WI Nestled in the rolling hills of Southern Wisconsin, Roth Käse’s chalet factory houses
a Swiss-made copper vat for the traditional production of Gruyère. They use timehonored recipes and the freshest local milk to craft their cheeses. The cellar master
and his team meticulously tend to the cheese throughout the curing process to
ensure that each cheese leaving their care meets rigorous quality expectations.
This commitment to excellence has earned Roth Käse cheeses over 100 awards in
regional, national and international competitions over the past decade.
11003 Buttermilk Blue 1/6lb wheel (17189 precut)
11023 Buttermilk Blue Crumbles 1/5lb bag
Buttermilk Blue proves that not all great blue cheeses come from overseas.
Drawing on the pristine natural resources of northwestern Wisconsin, Roth
Kase’s master cheesemakers begin with the freshest raw milk from herds of
predominantly Jersey cows. The homogenized (not pasteurized) milk is
inoculated with a secret blend of cultures, hooped by hand, pierced, salted, and
then cured for at least 2 months with regular rotation, to ensure a perfect cheese.
11007 Buttermilk Blue Affinee 1/3lb
Select wheels of Buttermilk Blue receive further curing for a minimum of six months,
which results in a denser cheese with peppery notes and added layers of flavor.
11001 Moody Blue 1/10lb wheel
Made in small batches from fresh, local Wisconsin milk, this rich, creamy blue
is delicately smoked over fruit wood to create subtle smoky undertones with
hints of roasted nuts and coffee. Beautifully balanced, sultry, and seductive,
Moody Blue is excellent on a cheese plate and delicious in culinary applications.
11455 Gran Queso 1/5lb wheel
Similar in style to Spanish Manchego but made from cow’s milk, Gran Queso
has a firm body and a rich, full flavor. In deference to Manchego, Gran Queso
is matured and has a traditional “basket-weave” rind. The interior paste is
ivory-yellow in color, becoming slightly darker towards the rind. The rind itself
is painted with a breathable protective layer and is colored a rich yellowbrown. The flavors of Gran Queso are sweet with a hint of salt, a noticeable
sharpness, and a long finish.
25963 Roth Private Reserve 1/18lb
Inspired by classic Alpine cheeses, Roth Private Reserve is an American
original cheese with a natural rind and dense creamy paste. Made in copper
vats and carefully aged for 6 months in Roth’s cellars, this cheese is the latest
innovation in a family tradition that dates back to 1862. It has a robust,
grassy flavor and sweet nutty finish.
S A M I S H BA Y C HE E SE – B O W, WA Suzanne and Roger Wechsler of Samish Bay Cheese have been making organic
farmstead cheese in the Skagit Valley since 1999. They have a small herd of
Milking Shorthorn and Jersey cows and use all of their milk to make cheese (and
a little yogurt.) Their farm and cheese making operations are certified organic by
the Washington State Department of Agriculture. All herbs used in the cheeses are
also grown organically on the farm.
14452 Gouda Organic 1/8lb wheel
14451 Gouda Organic with Herbs 1/8lb wheel
14454 Gouda Organic with Chili, Chive, and Onion 1/8lb wheel
Samish Bay Goudas are made with pasteurized milk and aged a minimum
of 8 weeks. These certified organic cheeses showcase the quality of the
farmstead milk and the herbs used to flavor them.
14453 Queso Fresco Organic 6/2lb
Samish Bay’s local take on a Latin American classic, their Queso Fresco has
a firm, dry texture and a mild flavor.
14457 Ladysmith Organic 2lb wheel preorder
14458 Ladysmith Organic w/ Arugula 2lb wheel preorder
14456 Ladysmith Organic w/ Chives 2lb wheel preorder
14460 Ladysmith Organic, Small Wheel 4/1lb wheels preorder
14461 Ladysmith Organic, Small Wheel w/ Chives 4/1lb wheels preorder
Ladysmith is a very fresh cheese produced several times a week by Samish
Bay. The freshness of these cheeses dictates that they should be consumed
while the fresh quality can be enjoyed, within a week or so of receiving them.
In order to make sure you receive the freshest cheese possible, we pick
Ladysmith up weekly on Wednesday and deliver it on Thursday and Friday
by weekly preorder.
Ladysmith was the 1st place winner in the Fresh Cheese category at the 2010
American Cheese Society competition!
17
14463 Aged Ladysmith preorder 2lb
Aged is a “relative” term when it comes to Ladysmith. This version is aged
just long enough for a thin rind to develop and the curd to break down into a
smoother texture.
SPRING BROOK FARM - FARMS FOR CITY KIDS – VERMONT
Spring Brook Farm follows a long tradition of cheese making which has its origin in
the French Alps. Their Vermont-made, raw-milk Tarentaise cheese was inspired by the
traditional cheeses of the French Alps, but its complex, rich flavor tastes like no other
European or American cheese.
Several years ago John and Janine Putnam of Thistle Hill Farm in nearby Pomfret,
VT traveled to France looking for a cheese that would suit the milk from their herd
of Jersey cows and Vermont’s climate. After much research and help from a French
cheesemaker, they developed a semi-hard cheese and named it Tarentaise, after the
valley in the French Alps which inspired it. As demand for their cheese grew, John and
Janine collaborated with Spring Brook Farm and the Farms for City Kids Foundation to
build on this Tarentaise cheese making process.
Much like the variation from one cheese maker to the next within regional cheeses
produced in Europe, both Spring Brook Farm Tarentaise made in Reading, VT, and that
produced on sister farm, Thistle Hill Farm in Pomfret, VT, maintain unique flavor profiles.
This is the result of subtle differences between the two farms – the pastures, the Jersey
herds, and the cheesemakers. The regional flavors are preserved and even highlighted in
the respective cheeses. The result is a difference not only expected, but highly celebrated.
Farms for City Kids has been in operation since 1994, bringing groups of children to
the farm for a week at a time to experience a farm-based curriculum. The cheese
house is designed to allow visitors to view the process of making cheese, and has been
integrated into the educational mission of the foundation. Making cheese at Spring
Brook Farm further enhances the educational mission by creating a venue for students
to study economics, chemistry, microbiology, food preservation, health, and nutrition.
All funds from the sale of cheese go to support the Farms for City Kids foundation.
00018 Reading 18lb wheel (14814 - 1/4 Wheel)
With advice from a French cheese making consultant, Reading was born.
Made in a copper vat with traditional methods, this semi-soft alpine-style
cheese has a creamy, nutty character infused with the flavor of the Vermont
pastures and the rich milk of their small herd of Jerseys. The cheese melts
well and is also a great stand-alone on a cheese platter.
00017 Tarentaise 18lb wheel (00882 - 1/4 Wheel)
Based on the Alpage-style cheese Abondance, Tarentaise is fairly firm and
aged for at least six months. The flavor is grassy, nutty, and buttery; as the
wheels age in our caves, the flavor becomes more assertive.
Tarentaise was awarded the prestigious honor of “Best Farmstead Cow’s Milk
Cheese” at the 25th American Cheese Society Conference.
24552 Tartentaise Reserve 18lb wheel
Tartentaise Reserve wheels are specially selected for additional aging for up
to a total of 18-24 months. The extra aging produces an intense cheese with
a dense golden paste and tyrosine crunch. Its deep caramelized flavors are
balanced by delicate fruity notes. Made only with exceptional wheels, this is
a small production cheese available in very limited quantities.
25489 Ashbrook 18lb wheel (26905 - 1/2 Wheel)
This new cheese from Spring Brook Farm is made in the style of the French
Morbier, complete with its signature line of vegetable ash running through the
center of the paste. This is achieved by splitting the wheels in half as soon
as they can actually hold their shape, sprinkling the ash over the cut wheel,
then pressing the halves back together for aging. The cheese is made from
100% raw Jersey cow's milk and formed into 18 pound wheels, which are
then carefully washed and turned as they mature for the next 2-3 months.
In summer, the cows graze in pasture which yields a beautiful yellow paste.
There is a slight aroma of toasted peanuts, the texture is bouncy and the
mouthfeel is heavenly-rich and creamy. The flavor is deep and buttery with
notes of earth and grass.
U PL AN D S C HE E SE – D O DGEVI LLE, WI Located in the Driftless region of Wisconsin—where the landscape was untouched
by 10,000 years of receding glaciers—rolling hills and valleys make up the lush
landscape that surround Uplands farm, where Andy Hatch creates his magnificent
cheese. Due to this geological phenomenon, the soil is rich and produces
incredibly fertile grasses, wildflowers, and legumes that are ideal for grazing. The
farm spans 300 acres, divided into many paddocks that the animals are grazed
on progressively, ensuring that the cows are always consuming fresh grass and the
paddocks have time to regrow. The result is some of the most amazing raw milk
produced in the US, and it truly shines through in the alpine expression of Pleasant
Ridge Reserve.
26565 Pleasant Ridge Reserve – 10lb wheel
Pleasant Ridge is named after the land formation in southwest Wisconsin on
which the beautiful 300 acre Uplands farm was built. This cheese is crafted
in the same traditional of such noble cheeses like Beaufort and Gruyère. Like
the alpage versions of these cheeses, Andy Hatch only makes Pleasant Ridge
from the months of May through October. It is in these months that the cows
graze completely at pasture, consuming the lush grasses and wild flowers
of the farm. Using the pure raw milk from these grass-fed cows is just the
beginning of the development of this extraordinary cheese. Each wheel of
Pleasant Ridge Reserve is carefully aged in ripening rooms built directly into
the creamery, where it is washed several times a week with brine to develop
the golden rind and coax out the complex and layered flavors of the carefully
selected raw milk. The result is a thoughtful and heavenly experience for
your palate, with flavors that range from nutty, robust, and grassy to slightly
sweet—all playing in a harmonious balance with a long lingering finish.
19
VE LLA C HE E SE COMPANY – SONOMA, CA 14303 Vella “Bear Flag” Dry Jack - 18 months - 8lb wheel (16312 precut)
Mention “DRY JACK” and you’re reminded not only of a remarkable cheese
but also of an entire family history. The Vella Cheese Company in Sonoma,
California—fifty miles north of San Francisco—has been operating for nearly
seventy years, having transformed itself from a brewery into a cheese
making facility during Prohibition. Today Ignacio (“Ig”) Vella runs the
operation, as he has for much of its existence (he traded in cheese for local
politics a few years). Ig’s father, Tom, started the business in 1931. Like many
wonderful foods, Dry Jack cheese is the result of both luck and design. A
Sonoma cheese dealer was having a hard time selling his supply of Monterey
Jack during World War I. He began stacking his cheeses in his basement,
between wooden boards, since he had no place else to put them. He tended
to the cheeses, adding a little salt to them and turning them every week.
What resulted was a dry, aged cheese that particularly appealed to Italian
immigrants who were searching for a hard grating cheese. (Italian cheeses
were not being imported to the US at the time.)
Ig Vella is tireless in his promotion of high-quality cheese. He still dons a
rubber apron, and like the rest of his workers, gathers the curds, ties them in
muslin, and places the muslin sack of curds and remaining whey between his
belly and the side of the cheese vat, squeezing out as much moisture as his
strength will allow. It’s then bundled and tied to drain further on wooden slats.
The term “dry” comes from the fact that, unlike regular Jack cheese, Dry Jack
is aged to allow much of the moisture to evaporate. A unique feature of Vella
Dry Jack is its rind, which is coated with a mixture of cocoa, pepper, and oil.
This dark brown rind not only adds a bit of spice, but also protects one of
America’s most soulful cheeses.
VE R M O N T C R E AMERY – WEBSTERVI LLE, VT Launched in 1984, Vermont Creamery still follows the path Bob and Allison Hooper
took years ago — crafting artisanal dairy products in the European style through a
vital link with local farms. Based in the town of Websterville, the company supports
a network of more than 20 family farms that provide milk meeting the highest
standards of purity. While Vermont Creamery has earned worldwide recognition,
the company is proudest of its contribution to the health of local agriculture. After
all, as Allison learned on a family farm in France, quality originates at the source —
with the people who work the land and the pride they take in the yield.
14206 Crème Fraiche 12/8oz cups
Crème Fraiche was one of the first products made at Vermont Creamery.
Using high quality cream from their local St. Albans Cooperative and natural
lactic cultures, this crème fraiche is the Hoopers’ take on a French classic.
65056 Cultured Butter, lightly salted 6/8oz
65058 Cultured Butter, sea salt 6/6oz in baskets
European-style cultured butter is amazing and Vermont Creamery makes
one of the best. Made with high quality fresh cream, the butter is ripened
with natural lactic cultures and then churned into a rich butter with an 86%
butterfat content. The lightly salted butter is great for everyday use; the Sea
Salt Baskets are flavored with crunchy Celtic sea salt.
15288 Quark 6/8oz cups Preorder
Quark belongs to a family of European-style cows’ milk cheeses made
with different textures and butterfat contents, to perform different roles in
the kitchen. In Germany, quark — German for curd — is a popular everyday
cheese that is well-suited to a wide variety of uses. At the request of a chef
making traditional German-style pastries and desserts, Allison drew on her
European education in artisanal cheese making to craft Vermont Quark with
11% butterfat and a smooth, creamy texture.
14207 Cremont 6/5oz Preorder
Cremont is a mixed-milk cheese combining local fresh cow and goat milk
with a hint of Vermont cream.
14208 Bonne Bouche 6/8oz Preorder
Bonne Bouche literally means “good mouthful”, and is a French term used
to describe a tasty morsel. This hand-ladled, ash-ripened cheese was first
introduced in 2001 and continues to be a cheese lover’s favorite.
05350 Bijou 6/2oz Preorder
An American line of French-style ripened goat cheeses wouldn’t be complete
without a small Bijou-like Crottin. Bijou is French for “jewel” and epitomizes
all that is special about goats’ milk and the making and caring for a small
cheese. This geotrichum-rinded cheese has a unique sweet and yeasty flavor.
Made with fresh pasteurized goat milk from family farms, Bijou curd
coagulates overnight, drains in cheese cloth, and is then shaped into little
buttons. Dried and ripened for one week, Bijou evolves with time, gaining a
sharpness and complexity after thirty days. Serve toasted on baguette with a
salad for a traditional French bistro Chevre Chaud.
05349 Coupole 6/6.5oz
This American original is named for its likeness to a snow-covered dome
shape and is one of the creamery’s signature geotrichum-rinded cheeses.
In the landscape of cheese varieties, it stands out as a distinct goat cheese.
Coupole is made with fresh pasteurized goat milk that has been coagulated
and shaped. Coupole’s center has a dense texture and fresh milky taste. The
cheese’s allure is attributable to the intriguing contrast between the strong
ripened flavor of the rind and the delicate fresh taste of its interior. The
wrinkled, coral-like appearance makes for an impressive centerpiece on any
cheeseboard, or melted on top of a perfectly grilled steak.
W AS HI N G TO N STA TE UN IVERSI TY - PULLMAN, WA 99162 Cougar Gold 30oz tin
Cougar Gold is an American cheese produced at the Washington State
University Creamery in Pullman, Washington. Like other cheeses sold at the
creamery, Cougar Gold is notable for being sold exclusively in 30oz tin cans.
Cougar Gold is a sharp white cheddar that is aged for at least one year. It
has a nutty flavor somewhat resembling Swiss or Gouda. When properly
refrigerated, Cougar Gold is claimed to last indefinitely in the can, and an
unopened can becomes more flavorful, sharp, dry, and crumbly with age.
21
American Artisan Cheeses
99163 Crimson Fire 30oz tin
An award-winning cheese created on demand for hot pepper lovers who
wanted more “kick” in their cheese! WSU Dairy added jalapeño and cayenne
peppers to their reduced-fat Viking cheese. Deliciously spicy with red, orange
and green marbling, and 1/3 less fat.
WIL LA P A HIL LS FARMSTEAD CHEESE - DOTY, WA Established in 2005, Willapa Hills Farm is a mix of lowland pastures and woodland
hills on the banks of the Chehalis River. Three generations of family are involved
in raising dairy sheep and making cheese on the historic farmstead in southwest
Washington. They are a Washington State Grade A dairy and Licensed Dairy
Processor.
Their cheese and dairy products are handcrafted in a creamery located in a
century-old gambrel barn. Willapa Hills produces a variety of fresh and aged
sheep, cow, and mixed-milk cheeses and dairy products. They have a particular
passion for blue cheese and produce five distinct varieties.
To ensure fresh natural milk, the sheep are raised on pasture year-round without
exposure to pesticides, commercial fertilizers, or growth hormones. Their feed is
free of animal byproducts and the grass hay is locally grown and nourished by
the 70+ inches of rainfall that keeps the eastern edge of the Willapa Hills lush
and green. The cow milk used in Willapa Hills cheeses comes from a local family
dairy that shares the same commitment to fresh and natural milk. Only natural
ingredients are used for all of Willapa Hills’ products, and the blue mold is certified
gluten free.
Blue Cheeses
All of Willapa Hills’ blue cheeses have a natural, “wild” rind that gives them a unique
depth of flavor. The rinds are very sensitive to plastic wrap, which can suffocate
the rind and result in off-flavors and colors. For best results, Willapa’s blue cheeses
should be stored in the original paper wrap with plastic on the cut face only.
11021 Big Boy Blue 4lb wheel
The newest blue cheese from Willapa Hills, Big Boy blue is 100% cow’s milk.
Big Boy has the densest blue veining of all their blues, resulting in a slight
punch that balances wonderfully with the creaminess of the cow’s milk.
11027 Two Faced Blue 7lb wheel
Two Faced Blue is made with a blend of sheep and cow’s milk and aged for
about 90 days. The blue veining is still light after 90 days and the cheese
retains a great buttery flavor that is not overwhelmed by the blue veins.
Natural Rind Cheeses
14099 Pluvius 8lb wheel
Pluvius is a natural rind cheese with broad appeal thanks to its firm texture
and mild flavor profile. The cheese has subtle nutty notes that increase in
complexity as it ages. Over time, the natural rind begins to ripen along the
outer edges of the paste, creating a deliciously soft, creamy layer. Pluvius
makes an attractive addition to a cheese plate or a delicious ingredient in
recipes both simple and elegant.
Fresh Seasonal Cheeses
The following fresh seasonal cheeses are available by weekly preorder:
18639 Willapa White 6/5oz preorder
This is a fresh, lactic set cheese made with sheep’s milk. Similar to a fresh
chevre crottin but made with sheep’s milk, each of these small cheeses is
hand-ladled and they have a delicate, fudgy texture.
18638 Fresh with Ewe 6/5oz preorder
This is an aged version of Willapa White. The rind of these small cheeses
is treated with blue cheese molds and left to surface-ripen. The delicate
molded rind gives way to an almost-liquid, creamy paste with a fudgy core.
23
Austrian & German Cheeses
21081 Klassisch Farmhouse
This is a traditional Austrian sheep’s milk cheese. Creamy and smooth in texture,
the flavor is pleasant with a slightly tangy finish.
Made by DIE KÄSEMACHER
From Vitis, Austria
Sheep’s milk
Pasteurized
Aged 3 months
2/2.2lb
21083 Krauterschatz
A very smooth, semi-firm cheese coated and rubbed with alpine herbs (krauter).
For 3 months this treasure (schatz) is cared for by the master cheese makers.
The creamy paste has small eyes throughout. Winner of a gold medal at the
2010 World Cheese Championship.
Made by Alma
From Hörbranz, Austria
Cow’s milk
Unpasteurized
Aged 3 months
2/7lb
21084 Moosbacher 1/18lb preorder
The production of Moosbacher includes a unique double ripening. The first
ripening involves propionic cultures which result in the formation of large eyes.
The second ripening involves surface ripening with red cultures. The cheese is
covered with linen, making it very eye appealing. The flavor is nutty with some
earthy overtones from the red cultures.
Made by Schardinger
Pasteurized
From Scharding, Northern Austria Aged 3 months
Cow’s milk
1/18lb
21010 Cambozola (16340 precut)
With a smooth, creamy texture and a hint of blue, this triple cream cheese
is carefully crafted in the Bavarian mountain region. Great on sandwiches,
Cambozola is also wonderful melted over vegetables or steak.
Made by Champignon
From Bavaria
Cow’s milk, 75%
4.4 lb wheel
Pasteurized milk
White bloomy rind
Aged at least 3 weeks
Wrap tightly to store
00242 Cambozola Black Label
Black Label Cambozola is triple-cream blue with a grey molded rind. Taller and
more intense than the classic Cambozola, the Black Label’s longer aging brings
out more of the “blue cheese” flavors while maintaining the classic creamy
texture of the original.
Made by Champignon
From Bavaria
Cow’s milk, 75%
4.4 lb wheel
Pasteurized milk
Grey molded rind
Aged 4-6 weeks
Wrap tightly to store
25
Basque Cheeses
23777 Agour Brique
This cheese from Agour is formed as a rectangular brick and aged for at least 4
months. Its shape makes it easy to slice, and it conveys the same richness and
character of the AOC Ossau-Iraty.
Made by Agour
From the Pyrénées
Sheep’s milk, 50%
4.4 lb block
Pasteurized milk
Natural rind
Aged at least 4 months
23740 Agour Pyrénées Brebis AOC Ossau-Iraty (17415 precut)
This authentic Ossau-Iraty-Brebis-Pyrénées is made in the Basque area from pure
sheep’s milk. Brebis is the French word for sheep and the sheep’s milk cheeses
of this region are some of the oldest in production. The Basques insist that their
cheeses are around 4000 years old and often call them ardi-gasna, meaning
“ewe or local cheese” in the local dialects. The Agour Company, located next to
Baigura Mountain, is in the heart of the Basque country. This artisan producer
is committed to providing cheese of the highest quality and according to strict
rules of tradition. About 100 shepherds from around the village of Hélette provide
milk daily. Generations of shepherds continue to breed small flocks of the Manech
breed, recognized by their red or black head and thick wool. Some of the AOC
rules include that milk production must be done in the Basque Country from local
herds; the milk must be transformed within 48 hours after milking; only natural
rennet may be used; and the resulting flavor and texture must adhere to regular
inspections by experts. This cheese is firm in texture with a rich, aromatic flavor
and nutty aftertaste.
Made by Agour
From the Pyrénées
Sheep’s milk, 50%
10 lb (4.5kg) wheel
Pasteurized milk
Natural rind
Aged at least 4 months, usually 6 months
23731 Ardi Gasna with Espelette
This cheese is a recent addition to the Agour range. The famous Basque Espelette
pepper is added to the cheese itself. The paste has a light orange tint and the
pepper lends a little spice to the flavor. The addition of pepper prevents this
from meeting the AOC requirements to be called Ossau Iraty; Ardi Gasna is the
generic Basque name for sheep’s milk cheese.
Made by Agour
From the Pyrénées
Sheep’s milk, 50%
10 lb (4.5kg) wheel
Pasteurized milk
Natural rind
Aged at least 4 months, usually 6 months
23780 Bleu des Basques
A rustic natural rind gives way to a smooth, dense paste shot through with blue
veining. The characteristics of Basque sheep’s milk dominate this cheese, giving it
a creamy, melt-in-your-mouth texture, lactic flavors of butter and cultured cream,
and a delicate spicy-floral edge. The spicy blue molds are a nice counterpoint to
the richness of the milk and help make this a complex and wonderfully balanced
blue cheese.
Made by Onitek
From the Pyrénées
Sheep’s Milk
6.6lb wheel
Raw Milk
Natural rind
22937 Idiazabal DOP
Idiazabal is a small village in the heart of the Basque region. Each fall with the
first snow, farmers would descend from the mountain pastures with their flocks.
At that time, an important farmers market would take place where smoked ewe’s
milk would be sold. Normally this cheese is smoked with beech wood, hawthorn
or cherry wood. Idiazabal is a robust and sharp cheese, made to be cured for
a long period. Unpasteurized whole sheep’s milk from Lacha and Carranzana
breeds giving it a slight piquant taste.
Made by Bideki
Raw milk
From Spanish Basque region Natural, smoked rind
Sheep’s milk, 45-50%
7 lb wheel
23241 Istara AOC Ossau Iraty (17185 precut)
This is a wonderful version of a traditional Ossau-Iraty-Brebis from the Rigal family of
cheeses. It has a dense, semi-firm texture sometimes broken with a few thin fissures
or holes, but otherwise compact. The flavor is refined and balanced: aromatic
herbaceous and fruity qualities with a buttery rich finish. This cheese is similar in style
to an Etorki but has much more character and complexity largely due to its AOC
status. Anyone who enjoys sheep cheese will quickly become an addict.
Made by Louis Rigal
From the Basque Pyrénées
Sheep’s milk, 50%
9.5 lb wheel
Pasteurized milk
Natural, brushed rind, finished with wax
27
Basque Cheeses
23243 Petit Basque with Waxed Rind
23245 Petit Basque with Natural Rind (Natamycin Free)
This little sheep milk cheese hails from the Basque region of Southwest France
towards the Spanish border. The size and shape are just right for a cheese tray
and the texture is semi-firm. Traditionally served with black cherry preserves.
Made by Lactalis
Pasteurized milk
From the Pyrénées-AtlantiquesWax or Natural rind
Sheep’s milk, 50%
Aged at least 70 days
1.5 lb wheel
23121 Pyrénées Montcayol Poivre Vert
Filled with mild green peppercorns, this popular cheese is pleasantly simple, with
the texture and sweetness of Havarti and a buttery flavor and peppery tang.
Made by Onetik
Pasteurized milk
From the Pyrénées AtlantiquesWaxed green rind
Cow’s milk, 50%
Aged around 1 month
8.8 lb wheel
The Basque region spans the
border between France and
Spain in the western Pyrenees
mountains, extending down
to the coast of the Bay of Biscay. Though three regions lie in
France and four in Spain, the
Basques have remained relatively autonomous throughout
history. Their traditions, language and cheese(!) date back
thousands of years.
Belgian Cheeses
23201 Chimay Biere wheel (17471 precut)
This Trappist cheese comes to us from the Abbey of Chimay. It is washed with the
well-known beer from Chimay, giving it a characteristic aroma: the attributes of a
pungent washed rind cheese filled out by the yeast and hops of a great beer. Despite
being a washed rind cheese, it has a gentle flavor with a supple, smooth texture.
Made by Chimay Fromages
From Belgium
Cow’s milk, 45% 4.5 lb wheel
Pasteurized milk
Washed rind
Aged around 2 months
23818 Chimay Grand Cru
Grand Cru is a little bit stronger than the Classique due to different ferments. It
has a darker rind and firmer texture.
From Belgium
Cow’s milk, 45% 7 lb wheel
Pasteurized milk
Natural rind
Aged around 2 months
Store in original box
23223 Le Poteaupre
Covered with forests and pastures and crossed by numerous rivers, the countryside
of Chimay has always been a livestock-rearing area and that means cheese!
From the same Trappist monks who produce the popular Chimay Ales, this soft
and creamy washed rind cow’s milk cheese is presented in a wooden round
“vacherin style” and displays an earthy mushroom taste.
From Belgium
Cow’s milk
Pasteurized
Wash rind
2.2lb wheel in wooden box
23219 Vieux Chimay
This is an aged cheese made in a domed shape, from the Abbey of Chimay. It
has a semi-firm texture with mild, medium-aged gouda-style flavor. The coloring
of the interior is a nice rosy-orange that provides good color and shape to a
display on a cheeseboard.
From Belgium
Pasteurized milk
Natural rind
Aged around 4 – 6 months
Store in original box
Canadian Cheeses
18832 Le Chevre Noir
Chevre Noir is a 1-year aged cheddar-style goat cheese made by Fromagerie
Tournevent, which has been making this cheese for over twenty years and
garnering a variety of awards at international cheese competitions along the way.
This renowned goat milk cheddar uses thermalized milk and vegetarian rennet.
Le Chèvre Noir is an elegant, crisp cheese that develops a complex flavor dotted
with lactose crystals during the aging process. The aroma is soft and pleasant,
with a distinct touch of goatiness. The texture is firm and silky smooth as well
as crunchy due to the crystals. While it has a traditional aged cheddar flavor,
Chevre Noir has a sweet, nutty, caramel, and wine-flavored finish. This cheese
pairs wonderfully with ice wines, fortified apple cider, fruity-sweet white wines,
(such as Muscatel and Gewertzaminer) or a heavy malt beer.
Made by by Fromagerie TourneventAged 1 year
From Quebec
Black Wax Brick shape
Thermalized Goat’s milk
Vegetarian rennet
2.4lb loaf
English Cheeses
20661 Shropshire Blue (16191 precut)
Despite its name, this relatively new cheese has nothing to do with Shropshire. It
was invented and produced in Scotland but is now made by some English Stilton
cheese producers. Indeed, it is made in exactly the same way as Stilton except
that annatto is added to the milk, along with the starter culture and the mold.
The cheese comes in medium-size drums with a rough brown rind and a bright
orange paste with vivid blue veining. The texture is firm and creamy, but also
slightly crumbly. The flavor is sharper than Stilton and quite distinctive. There
is a definite sour or wine-like tang with oranges and lemons, but the aftertaste is
sweet. This cheese looks dramatic on a cheese board or buffet. Use sparingly
to give a color lift to stuffed baked potatoes and chicken Cordon Bleu.
Ford Farm
Cow’s milk 48 to 55% fat content
16 lb wheel
Pasteurized milk
Semi-hard blue, natural brushed rind
Aged 3 months
01039 Stilton (01196 precut)
01195 Half wheel
Stilton is named for the little village of Stilton, but it has never been made there.
It was, however, made nearby and is still made locally within the counties of
Derbyshire, Leicestershire (now including Rutland), and Nottinghamshire. Known
in Britain as the “king of cheeses,” Stilton has been protected by a copyright owned
by the Stilton Cheese Makers’ Association. There are currently five members of
the association and one other producer. Stilton cheeses are drum-shaped with a
thick, hard crust, which is usually grayish-brown and slightly wrinkled with whitish
powdery patches. The paste is crumbly when young, softening and darkening
at the rind as it matures. It is a lovely creamy ivory color with well-spread blue
veining growing from the center outward. The veining increases and turns a bright
blue-green with maturity. The aroma is sharply nutty and the flavor is full of mellow
nuts and fruit. The flavor strengthens as it matures. Stilton is not sold until it is at
least three months old and a few cheeses are sold when they are more mature.
Long Clawson
Pasteurized cow’s milk 48 to 55% fat content
19 lb wheel
Vegetarian rennet
Semi-hard blue, natural brushed rind
Aged 3-5 months
20685 Wookey Hole Cheddar (16247 precut)
20681 Wookey Hole Cheddar Quarter Wheel
Gerry Cottle, once the ringmaster and owner of Britain’s leading circus and now
owner of the historic Wookey Hole Caves, is reviving one of the site’s oldest
traditions: he’s bringing cheese back to the Wookey Hole to mature in the cave’s
ideal conditions. The result is a rich, aged, traditionally made cheddar.
Ford Farm
Cow’s milk
60 lb wheel
Pasteurized milk
Clothbound, natural rind
Aged a minimum of 14 months
French Cheeses
23829 Abbaye Ste Mere/Saint Paulin (17420 precut)
Abbaye Ste Mere, also known as St. Paulin, is a traditional monastery-style
cheese. It has a smooth, dense texture and a golden yellow washed rind. The
rind is periodically washed with brine during maturation, and the aging brings
out fruity aromas and yogurt-like lactic flavors. The wheels are wrapped in
cryovac before being packed for export. This stops the aging process and keeps
the cheese from becoming overly intense during shipping.
Made by Isigny Ste Mere
From Normandy
Cow’s milk, 45%
6 lb wheel
Pasteurized
Washed rind
26511 Beaufort d’Ete AOP
Beautiful is a traditional mountain cheese made in the Savoie region of the French
Alps. These massive cheeses weigh approximately 100lbs and are the product
of a full day’s milking from 45 cows. During the cheese making process, salt
is applied only to the rind of the cheese. This helps the crust develop while
preserving the sweetness and delicacy of the paste. Beaufort d’Ete is made
exclusively with summer milk, and the complex, powerful aromas are reminiscent
of pastures with wild grasses and flowers. It finishes with a good tang and lingering
nutty flavors.
A Seignemartin Selection
From Savoie
Cow’s milk
40kg Wheel
Raw milk
Natural, brushed rind
Aged a minimum 12 months
23713 Fromager d’Affinois Brebis
Fromager d’Affinois Brebis has a very silky texture and a mild, sweet flavor. The
flawless white bloomy rind envelops an extremely creamy paste, making it a
perfect crowd pleaser.
Made by Guilloteau
From Southern Rhone
Sheep’s milk, 45%
2.2 lb wheel
Pasteurized milk
Bloomy rind
21920 Bethmale Vache
21921 Bethmale Chevre
Bethmale is named for a village located in a remote mountain valley that is a
favorite of skiers and hikers. Produced by Jean Faup, our Bethmale is made
with both goat and cow’s milk. The goat’s milk version has a white paste and a
little more of an acidic edge, balanced with rich grassy flavors. The cow’s milk
rendition has a rich butter-yellow paste and very creamy mouthfeel. The rustcolored washed rind is lightly covered with white cheese molds and the paste is
dotted with small eyes.
Made by Jean Faup
From Midi-Pyrenees
Cow or Goat milk
Pasteurized
Aged 4 months
6 lb wheel
23193 Bleu d’Auvergne L’Or des Domes AOC
Blue d’Auvergne may be produced from milk within the entire area of Auvergne,
where the cheese has been made for a very long time. It is inoculated with
Penicillium roqueforti in the milk as well as pierced with needles with the strain on
them. It has an intense pattern of blue veining, with a moist, crumbly texture. The
flavor is a balanced spicy-salty combination.
Made by Soc. Fromagère du Livradois
Thermalized Milk
From the Auvergne
Natural rind, wrapped in foil
Cow’s milk, 50% Aged a minimum of 4 weeks
2.5 lb half wheel
23845 Bleu d’Auvergne Terre des Volcans
The combination of the highest quality milk and careful affinage by master
affineur Herve Mons produces this spectacular blue cheese. The aging takes
place in an abandoned railroad tunnel converted to a cheese cave specifically
for this project. The milk has been gently pasteurized, allowing its wonderful
sweetness to balance the bite of the blue mold.
Aged by Herve Mons
From Roanne
5lb wheel
Low temperature pasteurized Cow’s milk
Aged about 3 months
23127 Bleu des Causses AOC (17435 precut)
Bleu des Causses comes from the same region and cheese making tradition as
Roquefort. Made from raw cow’s milk, Bleu des Causses is well marbled with
blue molds and has a dense texture. Its strong, spicy flavors are balanced by the
richness of the milk. It is a full flavored blue cheese.
Made by Les Compagnons Fromagers
Raw milk
From Rouergue No rind, wrapped in foil
Cow’s milk, 50%
Aged 2 – 6 months in natural caves
5.5 lb wheel
37
French Cheeses
23188 Bleu Chèvre (17214 precut)
This is an unusual triangular-shaped goat cheese with a white molded rind and
generous blue vein. The texture is thick and smooth, while the flavor at its peak
can be rich, like a goat Gouda, with a distinct blue sharpness and tang. This
cheese needs special attention when storing; the rind must have room to breathe
or it will turn on itself and ammoniate quickly. The payoff is an absolutely unique
piece of cheese that is well worth the careful handling.
Made by Jacquin
From the Loire
Goat’s milk, 45% 3.5 lb piece, triangle log
Pasteurized milk
White mold rind, Penicillium glaucom blue
Aged around 4 weeks
23827 Brie 60% Isifrance (17401 precut)
A well-made double cream brie with a mild flavor. This is the classic most of us
picture when we think "brie".
Made by Isigny Ste Mere
From Lorraine
Cow’s milk, 60% 6 lb (3kg) wheel
Pasteurized milk
White mold rind
Aged about 3 weeks
05600 Bûche “Maître Seguin”
A great representation of the classic "buche" style goat cheese log. Always made
from fresh curd, the Maître Seguin is generously padded in bloomy Penicillium
Candidum mold and left to age. Over time the paste just next to the rind will
soften and begin to ooze, while the interior remains chalky and flaky in texture.
Made by Sèvre et Belle
From Poitou
Goat’s milk, 50% 2.2 lb log
Pasteurized milk
White mold rind
Aged around 3 – 4 weeks
05601 Bucherondin (17210 precut)
Bucherondin is a log-shaped, soft-ripened goat’s milk cheese coated with a fluffy
bloomy rind. We like its texture as well as its slightly tangy taste. Easy to cut and
portion, it is a favorite to many caterers, restaurants, and retailers.
Made by Sevre et Belle
From Poitou
Goat’s milk, 45%
4 lb log
Pasteurized milk
Bloomy rind
23846 Camembert Le Pommier
A tribute to the raw milk Camembert AOC, Le Pommier is made in collaboration
with the affineur Herve Mons. While it is not possible to import raw milk
Camembert to the US, we feel this is the next best thing! Norman milk is
gently pasteurized and a complex blend of cultures are added.. These cultures
reproduce many of the characteristics of raw milk, and become evident in the
textures and flavors of a Camembert Le Pommier as it ripens. Full-flavored and
intense, this Camembert is very different than most of the “Camembert-style”
cheeses on the US market. We are proud to offer this wonderfully stinky cheese!
Selected by Herve Mons
From Normandy
Cow’s milk
12/8 oz Case
Low-temp pasteurization
White Molded Rind
Aged about 3 weeks
09653 Brie du Pommier
This traditional brie comes from the same producer as our Camembert Le
Pommier and is made with the same complex blend of cultures. The one kilo
wheels are taller than the Camembert and the larger form brings out different
characteristics as the cheese ripens. Brie du Pommier has notes of cultured
cream and melted butter, alongside well-developed earthy, mushroom flavors.
Selected by Herve Mons
From Normandy
Cow’s milk
2/1 Kilo Case
Low-temp pasteurization
White Molded Rind
Aged about 3 weeks
23831 Cantalet Doré (16102 precut)
One of the oldest of the French cheeses, Cantal was reportedly enjoyed over
2000 years ago in ancient Rome. Cantal AOC is named for the mountains of the
Auvergne region and is often referred to as the “French cheddar”, though the
recipes are very different, as are the resulting textures. When young, Cantal has
a mild, buttery flavor that develops over time into a pleasant bite, reminiscent
of sharp cheddar. Cantalet is a smaller form of Cantal. This 20lb drum-shaped
cheese makes a beautiful presentation piece and fits nicely into the cheese case
or buffet table. The basic flavor profile is the same as a full size Cantal, but the
smaller wheels age differently and present more of the "sharp cheddar" flavors.
Made by Livradois
From Auvergne
Cow’s milk, 45%
20 lb wheel
Pasteurized Milk
Natural, brushed rind
Aged 3-7 months
39
French Cheeses
05602 Caprifeuille
Caprifeuille is a great example of the classic Loire Valley-style goat cheese.
Formed as small logs, these cheeses are surface-ripened with a culture called
geotrichum candidum. The geotrichum culture forms a thin, delicate rind of ivory
white molds and ripens the cheese from the surface inward. The maturation
helps bring out the mineral and grassy flavors of the goat’s milk.
Made by Sevre et Belle
From Poitou
Goat’s milk
6/9.9 oz
Pasteurized milk
White mold rind
Aged about 10 days
23180 Carré du Berry
This small square (or carré) of goat cheese is fresh and tangy, with aromatic
notes thanks to the herbs and juniper berries that cover the surface. The curds are
set with a slow lactic process and hand-ladled into the molds, giving the cheese
a smooth, velvety texture.
Made by Jacquin
From Berry, in the Loire
Goat’s milk, 45% 6/8 oz case
Pasteurized milk
No rind; covered with herbs & juniper berries
Aged around 1 week
23178 Chabiquet
Originally based on the traditional Chabis or Chabichou cheeses of the Loire,
this Jacquin goat milk cheese is a fresh, yeasty, and fruity soft cheese for a
cheeseboard. When young it doesn’t have a rind and crumbles when cut into
wedges. As the cheese ages, it develops a tender ivory and white molded rind,
and becomes more balanced in flavor with fuller aromas.
Made by Jacquin
From Berry, in the Loire
Goat’s milk, 45%
12/5 oz case Pasteurized milk
Fresh
Aged around 1 week
23151 Chaource AOC
This delicate, ethereal cheese melts on the palate with sweet cream and fruity
flavors. It is good to eat at any stage of ripeness—from young, not fully cured
and slightly chalky, to fully ripe with a bite and the texture of soft butter. Created
to accompany the sparkling wines of Champagne, this soft-ripened doublecream cheese is truly festive.
Made by Lincet
Pasteurized milk
From Champagne
White Molded Rind
Cow’s milk, 50% Aged about 2 weeks, up to 1 month
6/9 oz Rounds
05597 Le Chevrot
Chevrot is a small, cylindrical artisan goat cheese with a dense, semi-soft texture
and generous, complex flavors typically found in well-aged goat cheeses. It is
wonderful to eat at many stages, ages particularly well, and is a favorite of goat
cheese lovers.
Made by Coop. Sèvre-et-Belle Pasteurized milk
From Poitou
Natural ivory & white mold rind
Goat’s milk, 50% Aged a minimum of 60 days
6/6 oz case
05596 Mini Chevrot
This smaller version of Le Chevrot ages more quickly and presents a different
take on a great cheese.
Made by Coop. Sèvre-et-Belle Pasteurized milk
From Poitou
Natural ivory & white mold rind
Goat’s milk, 50% Aged a minimum of 60 days
12/80gr case
23765 Coulommiers
It is said that Coulommiers is the ancestor of all Brie cheeses. Beneath its bloomy,
edible white rind it has an extra-rich, creamy body. Coulommiers has an allure
you will find irresistible. It is best eaten at room temperature.
Made by Rouzaire
From Ile-de-France
Cow’s milk, 50% 6/400 g
Low temperature pasteurized
White mold rind; soft, smooth paste
Aged about 4 – 6 weeks
23729 Comté Extra "la Gélinotte" AOC (16008 precut)
23723 Quarter wheel
23721 Eighth wheel
Aged 10- 12 months and made with milk from the Jura’s famous Montbeliard
cows, our "la Gélinotte" Comté selection melts beautifully and represents the
classic flavors and character of Comté cheese. Each wheel is unique, but careful
selection and aging ensures a consistently amazing cheese and pays tribute
to the traditional farmers, cheese makers, and affineurs of the Jura Mountains.
Made in the Jura Mountains
Cow’s milk
80lb wheel
Raw milk
Natural rind
Aged 10-12 months
41
French Cheeses
12818 Comté Extra "le Saut du Doubs" AOC (14758 precut)
14759 Eighth Wheel
Our “le Saut du Doubs” Comté selection is made exclusively with the summer
milk of a single frutier and aged 15-22 months. The golden summer milk is rich,
sweet, and grassy. Careful aging brings out deep nutty flavors while preserving
the sweetness and texture of the paste. This is an amazing cheese!
Made in the Jura Mountains
Cow’s milk
80lb wheel
Raw milk
Natural rind
Aged 15-22 months
23116 Delice de Bourgogne (17640 precut)
At 75% butterfat, Delice de Bourgogne is an incredibly silky, indulgent piece of
cheese. This triple crème ripens throughout so the paste becomes creamy and
very smooth from rind to center, without any chalky bits. The flavor has exceptional
depth, characterized by sweet milky flavors and the lightest hint of lemon tang.
Made by Lincet
From Burgundy
Cow’s milk & cream, 75%
4.4 lb wheel
Pasteurized milk
White mold rind
Aged about 1 month
24984 Époisses AOC
A king among cheeses, Époisses is a soft-ripened, washed-rind cow's milk cheese
produced in the Burgundy region of France, where Fromagerie Gaugry sources
only local milk that exemplifies the lush terroir of the region. While aging, the
cheeses are washed with cultured brine and Marc de Bourgogne, developing the
thin wrinkled orange-reddish rind and distinct piquant aroma of this beautiful
cheese. The rind produces a strong, earthy flavor and as you work toward the
center the flavors become more and more buttery, with notes of peanut.
Made by Gaugry
Pasteurized Milk
From Burgundy
Washed rind (Marc de Bourgogne)
Cow’s milk, 45%
6/250 gram
24986 L’Ami de Chambertin Preorder
L’Ami de Chambertin was created in 1950 by Raymond Gaugry to be a perfect
pairing for the grand cru wines made near the village of Gevrey-Chambertin.
A close cousin to Époisses, L'Ami du Chambertin is very closely related, but its
smaller diameter and taller height results in a cheese that ripens differently as
it ages. When eaten young, the interior paste is dense and cakey with a thin,
creamy veil just beneath the rind. As it matures, that cakey interior evolves to a
rich, creamy texture that is best served with a spoon. Made to pair perfectly with
Gevrey Chambertin, this silky washed rind cheese is an amazing addition to the
serious cheese lovers’ plate.
Made by Gaugry
From Burgundy
Cow’s milk, 45%
6/200 gram
Pasteurized Milk
Washed rind (Marc de Bourgogne)
08198 Elderflower Tomme “La Cigogne” (09873 precut)
12684 Quarter wheel
For generations, the delicate Elderflower has been hand-picked throughout
Northern Europe and used to flavor traditional desserts and liqueurs. Elderflower
has recently grown in acclaim through use in cuisine by some of the world’s most
renowned chefs, and popular cocktail liqueurs like St. Germain. Recognizing its
growing appeal, and in celebration of the significance of the elderflower to the
inhabitants of the Alsace region, family-owned Alsatian cheese maker Haxaire
has begun infusing a traditional Alsatian cheese with the elderflower blossoms,
creating a new springtime tradition. This semi-firm cow’s milk cheese is aged
a minimum of four months and delivers a well-balanced floral flavor and subtly
sweet notes of honey and vanilla.
Made by Haxaire
From Alsace
Cow’s Milk
12lb Wheel
Pasteurized Milk
Washed Rind
Aged at least 4 Months
23152 Le Fougérus
Fougérus is a brie-style cheese that ripens slowly and can be enjoyed with a stillfirm center or fully ripened and on the verge of falling apart. The flavor is sweet
and milky—typical of Brie but with more depth. Fougérus is a specialty of the
Rouzaire Company and is decorated with its signature fern leaf. The fern is used
both for decoration and to impart a woodsy scent to the cheese.
Made by Rouzaire
From Ile-de-France
Cow’s milk, 50%
1.5 lb wheel
Low temperature pasteurization
White mold rind, aged with a fern leaf
Aged about 4 weeks
43
French Cheeses
23844 Fourme d’Ambert Terre des Volcans AOC
These wheels of premium Fourme d’Ambert are selected by Herve Mons and
aged in an abandoned railroad tunnel that has been converted into a cheese
cave specifically for this project! The Terre des Volcans selection has a dense,
creamy paste and emphasizes sweet lactic flavors balanced by generous blue
veining.
Selected and aged by Herve Mons
From the Auvergne
Cow’s milk, 50%
4.5 lb wheel, cylinder
Pasteurized milk
Natural rind, blue vein, wrapped in foil
Aged a minimum of 28 days to 2 months
23196 Fourme d’Ambert “L’Or des Domes” AOC
Traditionally this cheese was produced from milk only around the town of
Ambert, but now the AOC status includes the Montbrison region as well as others.
The word fourme refers to the wooden mold or form that shapes the cheese into
a small cylinder. This version is generally more heavily veined than others, with
intense blue caves filling the interior of the cheese. It has a crumbly, though semisoft texture, and a full, fairly sharp blue flavor.
Made by Soc. Fromagère du Livradois
From Auvergne
Cow’s milk, 50% 4.5 lb wheel, cylinder
Thermalized Milk
Natural rind, wrapped in foil
Store in original foil
23726 Fromage de Meaux
Brie is the classical name of a region around Paris, including the Ile-de-France and
Champagne, and the history of this cheese dates back through legend to the 5th
century. Charlemagne in 774 was said to love this now world-renowned cheese.
Fromage de Meaux is based on the traditional farmstead cheese of the region and
is produced by Rouzaire for export to the US. The texture is soft and smooth, with
earthier, more complex flavors than a typical Brie. Packaged in a traditional wood
box, the 3-kilo wheels make a dramatic display in the cheese case.
Made by Rouzaire
From Ile-de-France
Pasteurized milk
White mold rind
23719 Fromager D’Affinois (17206 precut)
23760 Fromager D’Affinois with Pepper (17208 precut)
23761 Fromager D’Affinois with Garlic & Herbs (17207 precut)
Fromagerie Guilloteau is an industry leader in a modern process known as ‘ultra
filtration’. It is a technique co-created by Jean-Claude Guilloteau that occurs
before the cheese making process. The pasteurized milk is forced through a series
of membranes to extract some of the protein and water, while concentrating
all the other desirable components. The result is the production of consistent,
nutritionally rich cheeses that have a silkier mouth feel and creamy, subtle flavor.
Fromager D’Affinois’ mild rind and smooth paste make it a crowd-pleasing
favorite.
Made by From. Guilloteau
From the Southern Rhône
Pasteurized milk
White mold rind
Aged about 4 weeks
23709 Fromager D’Affinois Bleu
Blue D’Affinois is essentially a rich, blue brie, similar to the famous cheese
Cambozola. The pâté has a soft creamy texture that melts on the tongue; the
flavor is mildly blue with the elegance of a satin texture that lingers with a sweetblue buttery aftertaste.
Made by From. Guilloteau
Pasteurized milk
White mold rind-light bluing in paste
Aged about 4 weeks
12970 Mimollette 3-month
23175 Mimolette 6-month
24769 Mimolette 12-month
Mimolette is closely related to a Dutch Edam; the melon-sized wheel with a flattened
top and bottom are nearly identical. Mimolette, however, has a natural rind that
becomes rough and pockmarked over time. The paste is a strikingly rich orange
color that ages into an orange-brown hue with maturation. The texture is firm and
the cheese has a caramelized, nutty, rich flavor and slight tang on the finish.
Made by Isigny St Mere
Pasteurized Milk
From the region around Lille Natural rind
Cow’s milk, 40%
Cave-aged for three, six, or nine months
7 lb wheel
45
French Cheeses
23146 Munster AOC
With a washed rind, intense aroma, and smooth, creamy paste, this Munster is
the real deal! Protected by an AOC designation, Munster originated as an ancient
monastery tradition, and the legend of this cheese dates back to the 7th century.
The Haxaire family has specialized in authentic Munster since 1929. In 1996, Haxaire
formed a cooperative dairy with 25 young farmers. Combining traditional cheese
making with modern production standards and generations of experience, they
produce cheeses for export and share their regional specialties with the world. We
are proud to offer an authentic representation of this cheese making tradition.
Made by Haxiare
From Alsace
Cow’s milk, 50%
3 lb wheel
Pasteurized milk
Washed rind
Aged minimum of 3 weeks up to 2 – 3 months
23158 Pavé D’Affinois
This soft-ripened cheese is made in a small square shape referred to by its
name, pavé, meaning a square or rectangular paving stone. With proper aging,
this sweet, mild cheese will ooze from its rind.
Made by Fromagerie Guilloteau
From Southern Rhône
Cow’s milk, 45%
6/4 oz case, square shape
Pasteurized milk
White mold rind
Aged about 3 weeks
23125 Pavé de Jadis
Pavé translates into a square or rectangular shaped paving stone. This cheese,
made in a brick-sized rectangle, is dusted with ash and has a striking, distinctive
appearance. The texture is often fudgy and creamy, while the flavor is very clean,
mild, and lemony.
Made by Jacquin
From the Loire
Goat’s milk, 45% 3 lb piece
Pasteurized milk
No rind, covered with ashes
23720 Peilloute Florette (17425 precut)
Florette is a soft-ripened goat cheese from Fromagerie Guilloteau. It has a
unique octagonal shape and a subtle, delicate flavor with a slight goat cheese
aroma. The texture is satisfyingly creamy and spreadable.
Made by Fromagerie Guilloteau
Goat’s milk, 45%
2.2 lb octagonal wheel
Pasteurized milk
White mold rind
Aged about 4 weeks
12885 Pico Affinée
This lovely soft- ripened goat cheese looks like a small Camembert. The rind is
inoculated with geotrichum, producing the wrinkled texture associated with Loire
Valley goat cheeses. Both the interior paste and rind have a golden tinge. The
flavor is tangy with a sweet finish that becomes fuller as it ripens.
Made by Picandine
From Perigord SW France
Goat milk
Pasteurized Goat milk
Wood box
6/3.5oz
23162 Pierre Robert
This triple-crème cheese, invented by Rouzaire, is named after Robert Rouzaire
and his son Pierre. Made in a small 1.1lb wheel, this silky cheese ripens to a perfect
buttery texture with a tangy bite not often found in this style of cheese. Just a
bit more animated than many of its counterparts, Pierre Robert is a wonderful
cheese with its own unique integrity.
Made by Rouzaire
From Ile-de-France
Cow’s milk & cream, 75% 4/1.1 lb case
Low temperature pasteurization
White mold rind
Aged about 3 weeks
23695 Pérail de Brebis
This little soft-ripened sheep's milk cheese hails from the Aquitane. It has a thin,
delicate rind that shelters a fresh, buttery paste with aromas of meadow and
fresh hay.
Made by Papillon
From Auvergne
Sheep’s milk
100g/10 per case
Pasteurized milk
Natural ivory rind
Aged about 1 week
23142 Grand Pônt L’Evêque AOC
One of the classic cheeses of Normandy, Pônt L’Evêque is made in the area
around its namesake town. The rind is washed with brine during maturation, but
towards the end of the aging process the washing stops and a delicate coating of
white molds develops. Somewhere in between a Camembert and a Livarot, Pônt
L’Evêque has a creamy texture and a meaty paste with notes of bacon and hay.
Made by Graindorge
From Normandy
Cow’s milk, 45% 3.5 lb square piece
Pasteurized milk
Washed rind, natural white mold
47
French Cheeses
23184 Pyramide Ash
Made in the style of Valançay, this pyramid-shaped goat cheese from Jacquin is
made with pasteurized milk and dusted with ash. The curds are hand ladled into
their molds and the finished cheese has a very smooth, fudgy paste.
Made by Jacquin
From the Loire
Goat’s milk, 45% 6/9 oz case
Pasteurized milk
Fresh, dusted with ash
23119 Raclette Carré
This simple, mild Raclette has a grassy, sweet flavor. The square shape is friendly
for slicing.
Made by Livradois
Pasteurized milk
From Auvergne
Natural, washed rind
Cow’s milk Aged about 2 months
10 lb square piece
23712 Roquefort Papillon AOC Black Label
Roquefort dates back to 79AD, and was granted the first French AOC designation
in 1925. It continues to be ripened in the natural caves of Mont Combalou in
the commune of Roquefort-sur-Soulzon. The cheeses are made with raw sheep's
milk and must be aged at least 3 months to be called Roquefort. At this point
the wheels are cut in half and graded according to the quantity and distribution
of blue veining. Papillon releases the majority of their cheeses at 3 months, but
the best, like this Black Label selection, are wrapped in foil and held back for
additional aging. Aged for a full 6 months, this cheese is delightfully intense. The
paste has a crystalline crunch and firm texture that melts across your palate.
Blue mold flavors dominate, but the spice is balanced by the sweet grassiness of
the sheep's milk and a nutty, salty finish.
Made by Papillon
From Rouergue
Sheep’s milk, 52%
3 lb half wheel
Raw milk
No rind, wrapped in foil
23402 Saint Agur (17275 precut)
St. Agur is made in the village of Monts du Velay in the Auvergne region of France.
Made from cow’s milk and ripened for at least 2 months, this rich, creamy blue
has a spicy blue flavor. Mild overall, with a good salt balance, St. Agur appeals to
many palates. Due to its creamy nature, Saint Agur melts well in sauces or can
be enjoyed simply sliced on top of chops.
Made by Fromagerie des Chaumes Pasteurized milk
From Auvergne
Natural rind
Cow’s milk,
5 lb wheel
23170 Saint Nectaire “L’Or des Domes” (17250 precut)
This cheese is made in the northern part of Auvergne, in the mountainous area of
Mont-Dore, a popular skiing area. Traditionally the cheese is aged on rye straw
and occasionally brine-washed, which contributes to its characteristic aroma of
an old, humid cellar. The rind may show many colorful molds (white, yellow and
red), which are a result of the wild grasses that the cows eat during summer and
autumn. The texture is semi-soft, often with small eyes in the paste. The flavor is a
wonderful combination of summer pasture and sweet, fruity milk flavors.
Made by Soc. Fromagère du Livradois Pasteurized milk
From Auvergne AOC
Natural rind with white, yellow & brown molds
Cow’s milk, 45%
Aged about 1 – 2 months
4 lb wheel
23646 Tomme de Savoie "Génépi"
A farmstead version of the classic French Tomme, Génépi Tomme de Savoie is
made with whole raw cow’s milk and aged a minimum of 60 days. The rustic
brushed rind covers a semi-soft paste with sweet lactic flavors and delicate
aromas.
A Génépi Alpine Selection
From Savoie
Cow’s milk 4 lb wheel
Raw milk
Natural rind
49
French Air Ship
The Cheese Pavilion at Paris’ Rungis market is stacked to the rafters with cheese.
Regional specialties from all over the country find their way to the market and
Rungis serves as an international hub for producers, wholesalers, and exporters.
Walking the aisles, you will see many of your favorite cheeses as well as some
mysterious and exotic specialties.
Small-format, soft-ripened, washed-rind, and otherwise ooey-gooey cheeses
abound. These are wonderful to enjoy in France but most of them don’t travel
well. In an effort to make these beautiful, fragile cheeses available at home, we
have partnered with expert cheesemongers at Rungis to form our Peterson Air
Ship Program.
Every other week, we take your orders and assemble a collection of cheeses to be
shipped by air to the US. By working on a pre-order basis and using air shipping
logistics, we are able to offer cheeses that would never survive the normal import
process. Our French Air Ship Program is a slice of the Rungis cheese market
made available to you right here at home.
An example of our Air Ship Order Form is included in this catalogue. A copy of
the form is sent every other week by email and includes current pricing and a
delivery schedule. Please contact Garrett at gabel@petersoncheese.com to add
your name to the email list.
14945 l’Aviateur 1/1kg
14959 l’Aviateur-small 12/100gr
L’Aviateur is a small-format triple cream cheese made by Rouzaire. Whole milk
is enriched with crème fraiche, giving this cheese a dense, tangy paste that melts
in your mouth. Named by Robert Rouzaire for a hometown hero, this cheese
honors Clement Ader and his aeroplane.
21919 Bleu de Chèvre Cendré
This ash-ripened goat's milk blue is produced just outside the city of Paris and
is a rare breed. The cheese is mild and easy on the palate compared to other
strong and piquant goat milk blues. The texture is soft and gooey with tart lactic
flavors, moving into green grass, and then finishing with a slight nutty note.
23154 Brillat Savarin Affinée
This soft, bloomy rind triple crème is truly one of the great indulgent experiences
in cheese. At a minimum of 75% butterfat, it offers bright lactic flavors that pair
perfectly with Champagne, as the carbonation helps cleanse the palate of the
beautifully rich paste. Brillat Savarin is fantastic as a dessert course with fresh fruit.
23148 Brillat Savarin with Truffle
The rich character of Brillat Affinée, with French truffles folded into the buttery
rich paste. It is hard to go wrong here.
French Air Ship
14964 Brillat Savarin with Papaya
14963 Brillat Savarin with Cranberry
As a twist on the classic Brillat Savarin, these cheeses pair the lactic flavors of a
fresh triple cream with the sweetness of dried fruit. Shipped young, they have no
rind and an even, buttery texture.
14905 Régal De Bourgogne with Raisins
14906 Régal De Bourgogne with Mustard
14911 Régal De Bourgogne with Herbs
14910 Régal De Bourgogne with Truffles
These small triple crème rounds from Burgundy are buttery and rich. The rind
of these fresh cheeses is formed by rubbing them with different ingredients,
making flavorful, festive cheeses. The mild, creamy paste marries well with many
different flavors.
14942 Brie with Grand Marnier
This classic French brie, with a bloomy rind and delicate paste, is stuffed with a
layer of mascarpone and Grand Marnier. Made by Rouzaire in the Ile-de-France,
it is a great variation on a classic.
14960 Brie with Black Truffle
This classic French brie, with a bloomy rind and delicate paste, is stuffed with a
layer of mascarpone and French black truffles. The mild paste is a great vehicle
for the flavor of the truffle, and the creamy texture makes this a crowd pleaser.
21917 Cabecou Rians
Cabecou Rians is a soft, bloomy-rind goat's milk disk made from locally sourced
milk in Perigord. It has a refined, creamy texture and subtle flavor that can be
enjoyed served hot or cold. Often accompanied by preserved figs.
23111 Chabichou de Poitou
This wrinkly geotrichum goat's milk "bonde" (truncated cylinder shape) is an excellent
expression of the lush terroir of the Poitou. Fresh grass and lemon notes wake up
the palate, and flavors linger from the dense fudgy interior that is surrounded by a
thin creamy veil hidden just beneath the rind. Pair this with a Chardonnay from the
Haute-Poitou, or lighter reds, such as Gamay or delicate Pinot Noirs.
21916 Crottin Chèvre Poitou
This small-format bloomy-rind chèvre from the Poitou is molded by hand. The
geotrichum rind possesses a slight sweetness that balances perfectly with the
bright, tangy citrus notes of the paste. The texture is dense and chalky, and
becomes increasingly complex as it ages.
14914 Chablis Chalancey
This soft-ripened cheese is washed with Chablis wine during maturation. The
delicate orange rind gives way to a creamy paste that is almost liquid when fully
ripened. Chablis Chalancey has rich, fruity aromas and gentle yeasty notes.
14883 Époisses Coupe
Époisses Coupe is a very pungent, soft-ripened, washed-rind cheese produced
in Village Époisses in the Burgundy region of France. Named the "king of all
cheeses" by Brillat Savarin, its intense aroma yields to a luscious, rich, creamy
interior that's spoon-worthy. The young cheese is washed in brine and aged in
high humidity cellars for four weeks, then washed again with the local liqueur
Marc de Bourgogne. This 1kg coupe is made from pasteurized cow's milk and
pairs well with Sauternes or even Trappist ales.
14942 Mini Explorateur
Easily recognizable by the rocket pictured on the label, Explorateur is sinful—
and a buttery-smooth indulgence to say the very least! Made by Du Petit Morin
in the Ile-de-France, these small wheels have a full 75% butterfat content and a
delicate white molded rind. As it ripens, the paste becomes smooth and fudgy
and then meltingly tender.
14944 Mini Fougérus
Fougérus is a brie-style specialty of the Rouzaire Company decorated with its
signature fern leaf. The fern is used both for decoration and to impart a woodsy
aroma to the cheese. These minis quickly mature into runny perfection.
14961 Gratte Paille
Gratte Paille is a triple cream cheese that was invented in the 1970’s by Rouzaire,
a creamery in Seine-et-Marne. The name comes from the words gratte (scrape)
and paille (straw), which refers to the straw mats that the cheese ripens on.
Gratte Paille is a soft cheese in a hand-molded brick shape with a natural white
rind, almost twice as thick as a Camembert. The creamy cheese has an earthy
mushroom flavor which sharpens with age.
14999 Graines des Vouges
Made in Alsace, Graines des Vouges is named for the heavily forested mountains
that border the region. The recipe is similar to Munster, but with a less developed
rind and a very smooth texture reminiscent of Robiola. Each 126-gram pavé is
decorated with a sprig of spruce, which lends its flavors and aromas to the cheese.
53
French Air Ship
14941 Langres Chalancey AOC 6/180g
14965 Langres Coupe 2/1kg
This soft-ripened cheese has been washed with Champagne brandy to give it a delicate,
creamy flavor with a long finish. The shape is unusual and distinctive: a cone or cylinder
with a hollow in the top. To form the hollow, the curd is turned only twice during draining.
The brightly colored rind is the result of continual washing; orange bacteria grow on the
surface as well as some white flora or yeast. The cheeses are place in humid cellars
during maturation, which takes 2 to 5 weeks.
21918 Mothais Sur Feuille
Mothais Sur Feuille is a beautiful cheese from the Poitou that is prepared from fresh
goat's milk and aged in high-humidity cellars. During its maturation the cheeses are
wrapped in chestnut leaves to protect these fragile gems as they age. The leaves
impart a woodsy aroma and complex flavors—both earthy and citrusy. Pair with some
single-malt whiskey or a small-production champagne.
21637 Munster Petit Doux
A washed-rind cheese with an intense aroma and smooth, creamy paste, these petit
Munster are amazing. Protected by an AOC designation, Munster comes from an
ancient monastery tradition which is believed to date back to the 7th century. The
Haxaire family has specialized in authentic Munster since 1929. In 1996, Haxaire formed
a cooperative dairy with 25 young farmers. Combining traditional cheese making with
modern production standards and generations of experience, they produce cheeses
for export and share their regional specialties with the world. We are proud to offer an
authentic representation of this cheese making tradition.
14962 Le Sanglé
Made in the style of a Vacherin Mont d’Or, La Sanglé has a washed rind that is covered
in a delicate fleur of white molds. A band of spruce bark gives the classic appearance,
imparts a wonderful aroma, and helps hold the cheese together as it ripens to a
spoonable texture.
14912 Soumaintrain
Soumaintrain is a close cousin to Époisses, sharing the same terroir and cheese making
techniques. A little larger than an Époisses, these cheeses are aged 20-40 days on
a wood plank, with regular washings to develop the rind. The larger size and shorter
maturation give it a sweeter flavor than an Époisses; runny under the rind with a fudgy
center, this cheese has a full nutty flavor balanced by grassy sweetness and a gentle
acidity.
14917 Tradition du Berry Berceau Pyramide
Similar to Valançay, this selection from Jacquin is made with pasteurized goat milk.
Named after the town of Berry, it is made in the shape of a pyramid with a flat top.
Made by the same producer as our Pyramide Ashes, Berceau is more aged, developing
a delicate molded rind. Each small cheese is packaged in its own individual wooden
crate for proper ripening.
14915 Tradition Jacquin Berceau Rond
This small goat cheese is roughly the size and shape of a hockey puck, called a
rond in French. It has an ashed rind which encourages the interior to ripen, attracts
beneficial blue and white molds, and creates a visual contrast between the white
interior and blackened rind. The rind is edible in the younger stages and adds
interesting flavors when aged. The interior is slightly hard at first, but melts claylike in the mouth. The taste may be slightly sour with a salty-sweet finish. Each
cheese is packaged in its own individual wooden crate for proper ripening.
14916 Tradition Touraine Berceau Buche
Essentially a pasteurized version of Sainte-Maure de Touraine, these small goat
cheeses are shaped as small logs with a straw through the center to help hold the
cheese together during aging and ventilate the center. The exterior is dusted with
ash and develops a delicate molded rind as it ages. Delicious at many stages, this
cheese develops edible blue and white molds that contribute to the complexity of
flavor. Each log is packaged in its own individual wooden crate for proper ripening.
14913 Trou Du Cru
Trou du Cru is a very strong, pungent French cheese developed by the cheesemaker
Robert Berthaut in the early 1980s. Similar to a tiny Époisses, this soft cheese has
an ivory-yellow paste with an orange, edible rind. Over its four week maturation,
each small cheese is washed individually with Marc de Bourgogne. This strong
local alcohol imparts fruity nuances and a toasty straw-like flavor to the cheese.
55
Spanish Cheeses
22926 Campo de Montalban
This cheese is made from a blend of cow, sheep, and goat milk from La Mancha.
Aged 90 days, the texture and appearance are similar to Manchego, but with
the flavor of all three milk types. Campo de Montalban is rich and buttery and
finishes with a perfect balance in your mouth.
Made by Mitica
From La Mancha
Cow, Goat and Sheep’s milk
Pasteurized
Aged 3 months
6lb wheel
22916 Cana De Cabra
This soft-ripened goat cheese log from Murcia is similar to the French Bucheron.
Murcia is famous for the quality of its goat milk, and this farm produces outstanding
cheeses. Cana de Cabra is creamy and mild with hints of citrus in the finish. The
cheese is aged 21 days before its released, and it becomes buttery and delicious
during maturation. As it ages, the flavor continues to intensify.
Made by Mitica
From Murcia
Goat’s milk
Pasteurized
Aged 1 month
1 kilo(2.2 lb) Log
22910 Cana De Oveja
Cana de Oveja is an original cheese by Lorenzo. This is the first soft-ripened sheep
log in Spain and an interesting twist on the classic goat cheese log. Cana de Oveja
is aged 21 days and is buttery and delicious. The flavor intensifies as it ages.
Made by Mitica
Pasteurized
From Murcia
Aged 1 month
Sheep’s milk
2.2 lb log
22906 Drunken Goat Wine Cured Cheese DO (Queso de Murcia al Vino)
21451 Drunken Goat Minis 12/12 oz
This artisan cheese from Murcia has a semi-firm, bone-white paste and a smooth
velvet rind which has been soaked in Doble Pasta wine. It has a sweet, fruity,
mild flavor.
Made by Lorenzo
Pasteurized milk
From Murcia
Natural rind, soaked in wine
Goat’s milk
5 lb wheel
22924 Garrotxa
Garrotxa is the fruit of the work of a small cooperative of goat farmers in Catalonia.
They have managed to recover a cheese which used to be manufactured a long
time ago in this region. It is a compact, mild goat’s milk cheese, aged for at least
3 weeks. The wheels will develop a characteristic gray-blue mold.
Made by Mogent
From Gerona
Goat’s milk,45%
3 lb wheel
Pasteurized milk
Natural rind
22962 Ibérico 6 Month
22963 Ibérico 3 Month
Ibérico is one of the best-known and most purchased cheeses in Spain, but it
does not have very much exposure in the United States. The cheese is similar in
style to Manchego, but Ibérico is made with a blend of pasteurized cow, goat,
and sheep milk. The ratio of the three milks varies from season to season based
on the weather and the breeding patterns of the goats and sheep. However the
following guidelines are strictly adhered to by the producing dairies. The milk
blend minimums are: cow milk 50%, goat milk 30%, and sheep milk 10%. In
general, the cows’ milk provides the flavor and acidity while the goats’ milk
provides the slightly tart flavor and whiter color, and the sheeps’ milk adds the
richness and buttery consistency due to its higher fat content.
Ibérico’s flavor is herbaceous with a very mild goat tang that blends with the
buttery sheep milk to produce a comforting flavor and aroma. The interior paste
has a white to slight beige color and a mild sheep aroma.
Made by Campobello
From La Mancha
Cow, Goat and Sheep milk
Pasteurized
Aged 3 or 6 month
6.6lb wheel
22908 Ibores DO
We are pleased to offer this fine quality Ibores cheese. It is a semi-firm, raw goat
milk cheese rubbed with paprika from the region of Extremadura in southwestern
Spain. Ibores has a silky texture and a clean finish, with hints of grass and earth
which reflects its homeland.
Made by Mitica
From Extremadura
Goat milk
Raw
Aged 4 months
2lb wheel
57
Spanish Cheeses
22937 Idiazábal DO
Idiazábal is a small village in the heart of the Basque region. Each fall with the
first snow, farmers would descend from the mountain pastures with their flocks.
At that time, an important farmers market would take place where smoked ewe’s
milk cheese would be sold. Normally this cheese is smoked with beech wood,
hawthorn, or cherry wood. Idiazábal is a robust and sharp cheese, made to
be cured for a long period. Unpasteurized whole sheep’s milk from Lacha and
Carranzana breeds results in a slight piquant taste.
Made by Bideki
Raw milk
From Spanish Basque region Natural, smoked rind
Sheep milk 45-50%
7 lb wheel
22939 Mahón Cured D.O.
Mahón is the capital and port of Menorca, one of the Balearic Islands in the
Mediterranean sea. It is also the name given to the cow milk cheeses produced
on the island. There are many variations of this cheese; our selection is well-aged,
with a compact, friable texture and a smooth, oiled rind. The taste is slightly tart,
with enough salt to get a hint of the sea.
Made by Coinga
From Menorca
Cow milk 38%
8 lb wheel
Pasteurized milk
Natural oiled rind
Aged 9 months
22920 Mahón DO - Young
A pleasant, mild cow’s milk cheese from Menorca, in the Balearic Islands.
Produced with thermalized milk, the paste is pale yellow in color with numerous
eyes and a characteristic orange rind. Young Mahón is aged 4 months and is mild
with a nutty finish. This is a wonderful melting cheese.
Made by Mitica
From Menorca
Cow milk
Thermalized
Aged 4 months
8 lb square
22899 Manchego Viejo DOP (12-month)
Manchego Pasamontes comes from one small-production creamery that has
been making cheese since 1876. When compared to industrially-produced
Manchego, the difference in flavor is evident. This raw sheep milk cheese is aged
for 12 months and has a straw-colored, embossed rind. The complexity of flavors
results in a long, pleasing finish.
Made by Pasamontes
From La Mancha
Sheep milk 45%
6.6 lb wheel
Raw milk
Natural, oiled rind
22961 Manchego (3 month)
22960 Manchego (6 month) (16014 precut)
Queso Manchego is the best known sheep’s milk cheese in Spain. This true, aged
Manchego is made only from the milk of the Manchega sheep from La Mancha
region, which is located on a vast plateau more than 600 meters above sea level.
The flavor is slightly acidic and piquant, and the persistent taste of the sheep’s
milk gives it a nutty finish.
Made by Roblevilla
Pasteurized
From La Mancha
Natural, oiled rind
Sheep milk
6.6lb wheel
05328 Monte Enebro
Monte Enebro is made in Avila, Spain, by Rafael Baez and his daughter Paloma.
The Baezs make their complex goat milk cheese from pasteurized milk and
then inoculate the rind with the mold that is used to make Roquefort, adding to
Monte Enebro's complexity and distinctive appearance. It is creamy, lemony, and
slightly acidic; as it ages, the texture becomes denser and the flavor becomes
more intense, with a pungent finish.
Made by Rafael Baez
White and blue rind
From Avila, Spain,
Flattened log shape
Pasteurized goat milk
3lb log
22919 Naked Goat (Murcia Curado DO)
This fabulous 6-month-aged goat cheese from Spain was recently awarded DO
status. Naked Goat is produced with raw milk and it is mild and creamy with a
tangy, sweet finish. The cheese is equally suited to melting and to the cheese
plate. Pair with almonds in honey and a crisp white wine.
Made by Mitica
From Murcia
Goat milk
Raw
Aged 6 months
5lb wheel
22907 PataCabra
This unique goat’s milk cheese is made in the brick shape of a “Pata de Mulo”.
Julian makes this washed-curd cheese, which is wonderful young as well as aged.
It is quite pungent, yet smooth, with a rind that turns from a reddish and slightly
sticky to a faded, pale orange-brown.
Made by Mitica
From Aragon
Goat milk
Pasteurized
Aged 3-5 months
51b brick shaped loaf
59
Spanish Cheeses
25125 Tetilla DO
One of the iconic cheeses of Galicia, Tetilla’s name means “little breast.” Originally
a farmhouse cheese, Bama creamery continues to produce Tetilla using artisan
methods. The cheeses are semi-soft, with small eyes throughout the paste and a
thin natural rind. Sweet and mild, Tetilla has a subtle complexity that continues
to develop as the cheese ages.
Made by Bama
From Galicia Cow Milk
Cone shaped wheels
Pasteurized
Aged 15 days at the creamery
Natural rind
6/2.2lb
22930 Valdéon DO
Valdéon hails from the valley of the same name, located in Léon, on the southern
spur of the Picos de Europa. The main activity in the valley is cattle rearing. Its
inhabitants dedicate themselves to making hand-crafted blue cheeses, which
are aged in caves and acquire blue mold. The unique conditions of these caves
result in a cheese that is a wonderfully bright and piquant balance of rich cow’s
milk and lactic goat’s milk.
Made by Picos Europa
Pasteurized milk / Blue cheese
From Léon
Natural rind
Cow and Goat milk, 45%
6 lb wheel
07181 Veigadarte
This cheese is made to order by a small artisanal producer named Mr. Joaquin
Villanueva Casado, whose creamery is located in the small town of Ambasmestas
in the Castilla-Léon region of Spain. Joaquin uses milk from Murciano-Granadina
goats. Aged for 1 month, this cheese has a high butterfat content and the
characteristic tang attributed to goat milk. The ash rind is covered by an edible,
bloomy white mold. As this cheese ages, the outer ring becomes creamy, while
the inner ring remains pure white in color, and retains a firmer texture. Overall
the texture is smooth, and the flavor is complex and long lasting, with a slightly
earthy finish. It pairs wonderfully with sparkling cava and citrus fruit.
Made by Joaquin Villanueva Casado Pasteurized
From Castilla-Léon Aged 30 days
Goat milk
2.2lb log
22921 Zamorano DO
Zamaoano is made from the raw milk of the Castilla-León region’s Churra and
Castellano sheep and aged for 6 months. Its rind has the familiar embossed zigzag
pattern of many Spanish cheeses but the flavor is distinctively its own. This DO
cheese’s name derives from the namesake town in the center of the region of
production. The flavor is deliciously sweet and tangy, with an underlying nuttiness.
Made by Marques del Castillo Raw Milk
From Castilla-León
Aged 6 months
Sheep milk
6lb wheel
Swiss Cheeses
21643 Pleinvent Fermière "Génépi"
Pleinvent is an original farmstead cheese from Gerard and Ann Biland. Gerard has almost
eighty cows and moves them seasonally, rotating between pastures at the farmhouse
and their Alpage, in search of fresh mountain grass. In addition to his original cheeses,
Gerard also makes Gruyère Alpage AOC and Vacherin Fribourgeois AOC, always working
on a farmstead basis with their own raw milk.
Pleinvent is an alpine tomme, representing the best of the regional Swiss farmhouse
tradition. With some similarities to Gruyère, Pleinvent is concentrated and intense. Aged
8-12 months and made predominantly with summer milk, this cheese has the balanced,
toasted nutty flavors typical of the region, with a pleasant acidity and delicate floral notes.
A Génépi Alpine Selection Raw milk
Made near Gruyère
Natural rind
Cow Milk
Aged 8-12 months
6.5lb wheel
21642 Vacherin le Plisse " Génépi "
Another Biland farmstead original, Plisse is a fermière twist on Vacherin Fribourgeois.
The curd is never heated to more than ninety-five degrees and the pressed paste has
a smooth elasticity and small eyes throughout. A rich, creamy texture balances with a
very savory flavor profile.
A Génépi Alpine Selection Raw milk
Made near Gruyère
Natural Rind
Cow milk
Aged 4-6 months
6.5lb wheel
21644 Vully Rouge " Génépi "
A single producer cheese, Vully is made at the Schäfer Fromagerie, located by the lake
of Morat in the canton of Fribourg. The cheesemaker begins by collecting the milk of
12 small dairies that raise the traditional breeds of the region and never feed the herds
on silage. The milk is then gently thermalized and the cheese making begins. During
maturation the wheels are regularly washed with a mixture of brine and Pinot Noir, giving
the beautifully embossed rind a distinctive color that darkens as the cheeses ages. This
Rouge selection is aged about four months and has a semi-firm, creamy, intense paste.
Toasted peanut flavors marry with a little lactic sweetness and a spicy finish.
A Génépi Alpine Selection
Thermalized milk
From Fribourg
Wine washed rind
Cow milk
Aged 4 months
12lb wheel
22602 Appenzeller Extra (16115 precut)
Appenzeller is a classic Swiss regional mountain cheese. Cows fed on pasture rich
with herbs lend distinctive, sweet grassy flavors to the milk, which is reinforced
by washing the wheels in a spice/herbal brine during maturation. The cheeses
officially become Appenzeller at three months, and wheels of Appenzeller Extra
are aged for an additional three months to further intensity the flavor profile.
A Mifroma Selection
Made in the Appenzel region
Cow Milk
Raw Milk
Aged 6 months
15lb Wheel
22646 Cavern Aged Gruyère 1/8 Wheels (16219 precut)
Since the 12th century the people of Western Switzerland, in the region of Gruyère
have been producing one of the most well-love cheeses of all time, Gruyère AOP.
These particular wheels of Gruyère are hand selected for their superior quality
and after four months of aging are transported to sandstone caverns with high
humidity and a constant temperature of 55.4-57.2° F to coax out the nuanced
flavors of the finest raw milk used in the initial production. For the next six
months the wheels are washed with salt water and turned regularly to develop a
protective and rough rustic rind. These select wheels mature over 10-11 months
and the result is a full flavored cheese that is both fruity and savory, with notes of
toasted nuts and fresh grass. Gruyère is a true staple on the cheese plate and
the foundation for any authentic fondue.
A Mifroma Selection
Made in Gruyère, Canton of Fribourg
Cow’s Milk
Raw Milk
Washed rind
70lb Wheel
25728 Der Scharfe Maxx
The name says it all; literally translated from German Maxx (maximum) and Scharfe
(sharp). This seems very appropriate for this strong and pungent mountain cheese.
Made in Thurgau by the Studer Dairy in northern Switzerland they start with fresh
whole cow's milk with a touch of cream added into the mix that yields it's very rich
and smooth mouthfeel. During maturation the wheels are aged for a minimum of
four months and are washed with an herby brine, giving it it's distinctive tangy and
meaty flavor profile. The aromas are of fresh barnyard air and the flavors move
from sweet caramelized onions to rich brothy notes as it matures.
Studer Dairy
Thurgau, Switzerland
Cow's milk
Raw milk
Aged a minimum or 4 months
Washed rind
15lb wheel
63
Swiss Cheese
25664 Heida
Heida is a sturdy mountain cheese crafted from raw cow milk and typically aged
for 10-12 months. Using the rare grape varietal Salvagnin used to produce Heida
wine, the cheesemaker washes the wheels and allows the yeast from the grape
must to influence the cheese as it ages. When eaten young the paste is smooth
and rich, and becomes brittle and flaky as it ages. Tangy and zingy flavors are
pronounced by the distinctive washed rind.
Nikolaus Heinzmann
Wallis Canton, Switzerland
Cow's milk
Raw milk
Washed rind
9lb wheel
25658 Chapel Hill
After 5 months of meticulous aging, this Swiss alpine cheese is ready for release.
Hailing from a tiny hamlet outside of the village Rossruti, the terroir of the region
truly shines in this cheese. The cows never graze farther than seven miles from
the farm, where they eat fresh grass and wild flowers, and the milk is never treated
in any way. Chapel Hill has a beautifully rich creamy paste with complex notes of
herbs, grasses, and hay, with a delightful nutty finish.
Kaserie Rislen
Rislen, Switzerland
Cow's milk
Raw milk
8.8lb wheel
25663 Green Fairy
This cheese’s name refers to the women (the green fairies) who grow and cultivate
the secret mixture of organic herbs that play an intricate roll in the recipe. This
unique cheese uses only fresh herbs, bringing out a bright and crisp flavor not
found in any other herbed cheese. Green Fairy is made by Lenk Milch, a cooperative
formed in 1999 with the goal of promoting and supporting these niche producers
and helping keep traditional techniques and recipes alive. This luscious cheese is
perfect for any occasion and a welcome companion to a dry martini.
Lenk Milch
Bernese Alps, Switzerland
Cow's milk
Pasteurized milk
Aged 2-3 months
15.4lb wheel
25661 Cresta
Deep within the Cresta forest there are hidden caves which were used at one time
for munition storage, but are now used to age one of Switzerland's great cheeses.
The cheesemaker carries the wheels of Cresta by hand from his farm to these
hidden caves, which possess the ideal humidity to age the wheels for at least
one year. Made from organic raw cow's milk, this full-flavored cheese brings out
flavors of caramelized onion and broth, with the distinctive kick Swiss mountain
cheeses are known for.
Dionis Zinsli
Sufers, Switzerland
Cow's milk
Organic raw milk
10lb wheel
25660 Cewetie
This small, young, semi-soft sheep milk cheese has a smeared, dry rind, and a
unique and complex paste. It tastes of almonds, nuts, and a slight sweetness and
is far more elegant than powerful. Cewetie was named "Best sheep's milk cheese
from Switzerland" at the Swiss Cheese Awards in 2014!
Flacke Dairy
Beromunster, Switzerland
Sheep's milk
Thermalized milk
2lb wheel
25666 Spitzebarg Goat
A new cheese from a classic Emmenthaler producer, this beautiful goat cheese is
a great mark in the transformation of this creamery. This small 4.4 pound wheels
are produced in Gohl, and they are characterized by a bright, clean clavor with
mild goaty notes. Spitzebarg can be aged from six weeks to six months, and the
flavors become more pronounced with maturation. This cheese’s dense paste is
refreshing on the palate and begs for a light Pinot Noir.
Guggisberg Dairy
Pasteurized milk
Gohl, Switzerland
4.4lb wheel
Goat's milk
25668 Senior
The term senior is not only related to age, but also refers to a level of recognition
and respect. And in the case of this cheese, it refers to the highest level of
recognition from the cheesemaker. Erich Reichmuth treats every wheel of cheese
as an individual, with unique nuances and characteristics. Only a few of the
wheels that he produces meet Erich's rigorous standards to become the highly
prized Senior. The flavors are rustic and robust with notes of fresh grass, hay,
and burnt sugar.
Erich Reichmuth
Schwyz, Switzerland
Cow's milk
Pasteurized milk
Aged a minimum of 200 days
13.2lb wheel
25665 Milchzapfe
Cheesemaker Roli Ruegg loves his cured meats so much that he created a cheese
to look just like a salame! Aged very similarly to cured meats in an argillite cave,
the cheeses hang and develop a naturally formed rind in the high humidity. This
raw cow's milk cheese reaches its peak around five months of aging, when rich,
meaty flavors abound with an accompanying tang and acidity. Enjoy this unique
cheese by placing it on a girolle (rind on) and curling it into tiny rosettes.
Roli Ruegg
Saland, Switzerland
Cow's milk
Raw milk
Aged 4 months
4.8lb loaf
65
Swiss Cheese
25669 L'Etivaz AOP
Made on the Alp Grand Ayerne in the lush Pays d'Enhaut, Rene-Maurice Lenoir
crafts this amazing L'Etivaz AOP from the milk of a small herd of 68 cows. The
raw milk yields complex, yet bright, clean flavors, with just a hint of acidity. In
2000 L'Etivaz was the first Swiss cheese to recieve AOP status, and to this day
72 families still move up to the Alps of Pays d'Enhaut to produce L'Etivaz in the
remaining 130 chalets situated on altitudes between 3,000 and 6,000 feet.
Rene-Maurice Lenoir
Pays d'Enhaut, Switzerland
Cow's milk
Raw milk
16lb wheel
25657 Le Bon du Jura
From the rolling hills of the Bernese Jura comes this new organic, raw milk
mountain cheese. Le Bon du Jura ("The Good of Jura") is a complex cheese aged
for 8 months, during which time the wheels are carefully washed and turned as
they mature and develop their deep reddish-brown, rustic rind. The paste is
dense and firm, but creamy on the palate. The flavors are robust and nutty, with
lighter green grassy notes lingering on the finish. Le Bon du Jura is a versatile
cheese that pairs well with many beers and wines, and also has great melting
ability for a spectacular fondue.
Fromagerie des Reussilles
Ajoye, Switzerland
Cow's milk
Organic raw milk
Aged 8 months
Washed rind
15.4lb wheel
25667 Hop on Top
Franz Renglli, a young artisan cheesemaker, is always looking to create new
and unique cheeses. Working together with the brewery in Entlebuch, he has
developed Hop on Top, which retains the lush creaminess of his other cheeses and
coaxes out the robust, earthy flavors of the beer. The wheels are washed with
beer for five months, and then for the finishing touch the cheese is coated with the
dried remains of the aging barrels. The paste is sweet and creamy, with more
intense and slightly hoppy flavors towards the rind.
Franz Renglli
Schupfheim, Switzerland
Cow's milk
Thermalized milk
Washed rind
10lb wheel
Irish Cheeses
01683 Cheddar with Irish Whisky (05538 precut)
01684 Cheddar with Red Wine (05539 precut)
01685 Cheddar with Irish Porter (05540 precut)
06502 Naturally Oak Smoked Cheddar
Produced by Old Irish Creamery, located in County Limerick, this is classic Irish
cheddar. To make the flavored cheeses, authentic Irish ingredients are folded into
the curds and pressed, giving the cheeses their characteristic marbled appearance.
Jameson whiskey and Guinness lend their iconic flavors to some of Old Irish’s
most popular cheeses. These 5lb wheels are made without a waxed rind.
Made by Old Irish Creamery
From Ireland
Cow’s milk
5 lb wheel
Pasteurized milk
No Rind
Aged about 4 months
Blended with different flavors
Greek & Balkan Cheeses
22898 Paski Sir
This sheep’s cheese is aged for a full year and made on Croatia’s Pag Island, a
small, windy island with little vegetation. The local sheep graze on salty grass and
the maritime climate is an integral part of the cheese. The sheep produce very
little milk—just one liter per day—and their milk produces an intense, concentrated
cheese. Rich and flavorful, it is not overly dry and there is a beautiful crystallinity
in the texture, with a gentle sweetness. There are a total of 40,000 sheep on the
island of Pag and 3,000 of these belong to the producer of Paski Sir, who has
been making cheese for more than 25 years.
Made By Forever Cheese
From Pag Island, Croatia
Sheep’s Milk
Pasteurized
4.4lb wheel
Israeli Sheep’s Milk Feta (23218 Retail 24/1lb)(21515 Bulk Tub 17.6lb)
“Pastures of Eden” is a Balkan-style Feta cheese made from 100% sheep milk.
It is produced by the Sheep & Goat Breeders Association of Israel, which was
established prior to Israeli independence in 1948 and represents 200 sheep and
goat farms located throughout Israel. Very rich and creamy and over salted, this
Feta has won numerous awards and enjoys a loyal following.
Made in Israel
Sheep’s Milk
Pasteurized
Bulk or retail
00334 Barrel-Aged Feta
Production of Mt. Vikos Barrel-Aged Feta takes place around the region of
Thessaly in Greece, which is a beautiful area bordered on one side by the Aegean
Sea, and on the other by the mountain range that includes Mt. Olympus. Milk for
production comes from the goats and sheep that range freely on the slopes of
Mt. Olympus, where they browse and have access to over two dozen grasses and
wild herbs. The milk is collected by a herders’ cooperative each morning and
delivered to the Mt. Vikos creamery. Once made, the feta is dry-salted, cut into
large wedges, and placed in 120lb. birch barrels. A brine solution is poured into
the barrel to submerge the cheese, and the barrels are then cellared at 55°F with
85% humidity to mature for at least four months.
The paste of Mt. Vikos Feta is bone-white in color and slightly “open”, meaning
that is has slits and -holes. The texture is dense but crumbly, and yet the mouthfeel is rich and smooth. Flavors are pleasantly salty with clean, lactic, milky notes
and a slight lemony tang.
Made By Mt Vikos
Pasteurized
From Thessaly, Greece
8lb tub
80% sheep and 20% goat milk.
21069 Manouri
One of the Greeks’ favorite cheeses, Manouri is an exceptional traditional Greek
whey cheese exclusively manufactured in Central and Western Macedonia and
in Thessalia . It is produced with whey from the milk of ewes and/or goats, with
the addition of milk and cream. The result is a soft, rindless cheese with a unique
taste and flavor, a creamy white color, and a texture like a light cheesecake. It is
very smooth and has a fresh, milky, slightly citrusy flavor.
Made by Krinos
From Greece
Sheep’s Milk
Pasteurized
2.2lb log
21046 Halloumi
Halloumi, a unique cheese from Cyprus, is a cooked-paste cheese with a texture
that lies somewhere between feta and mozzarella. The cooked curds give it a
higher melting point than most cheeses, and it is often served fried or grilled. Mt.
Vikos’ Halloumi is still made on Cyprus using traditional techniques.
Made by Mt. Vikos
From Pafos, Cyprus
Sheep’s Milk
Pasteurized
6/8oz
21063 Kasseri
The classic Greek melting cheese, Mt. Vikos’ Kasseri is made with a blend of sheep
and goat milk. Its special texture is achieved by warming, stretching, and handkneading the curds before molding and aging the cheeses for approximately 6
months. Kasseri is soft and buttery at room temperature, and can be enjoyed
sliced or melted.
Made By Mt Vikos
From Thessaly, Greece
Mixed Milk
Pasteurized
5lb Wheel
71
Italian Cheeses
21537 Asiago d’Allevo “Mezzano” DOP
This Asiago, traditionally known as Asiago d’Allevo, is available in three ages
ranging from fresh (fresco), to medium-aged (mezzano), to well-aged versions
of a year or more (vecchio or stravecchio). Asiago takes its name from the village
located in the mountainous area of the Dolomites in Veneto. Our medium-aged
version is a good grating cheese substitute, with mild, sweet butterscotch flavors
and a firm texture.
Made by Bella Italia
From Veneto
Cow’s milk, 45%
25 lb wheel
Raw milk
Brushed rind
Aged 3 to 5 months
21538 Asiago Pressato DOP (17216 precut)
21540 Asiago Pressato Quarter Wheel
Asiago Pressato is a fresh cheese, semi-soft in texture with a very mild flavor. It
works well as a mild table or melting cheese, or for use in sandwiches.
Made by Bella Italia
From Veneto
Cow’s milk
28lb wheel
Pasteurized
Waxed rind
Aged at least 1 month
22901 Blu di Bufala
A semi-firm cheese, Blu di Bufala is ivory in color with deep blue veining. It is rare
to find an aged buffalo milk cheese, and this one is distinctive and full bodied.
The cheese is a balance of sweetness and spice, with a slight tang in its lingering
finish. Its delicate paste will often turn grey soon after cutting, and this natural
artisan cheese will vary from piece to piece.
Made by Forever Cheese
From Lombardy, Italy
Buffalo Milk
9lb Cube
Pasturized
Natural Rind
Age 3-5 months
08020 Bosina (Robiola due latti)
This traditional Robiola is made with a blend of sheep and cow milk. The flavor
and texture are very delicate, with a rind that is lightly mushroomy.
From Piedmont
Made by Alta Langa
Cow and Sheep milk 12/10oz
Pasteurized milk
Soft-Ripened
21610 Cacio de Roma
This creamy, semi-soft sheep milk cheese from the Rome countryside is the
classic table cheese of Italy. It has a very full, flavorful taste.
Made by Sini Fulvi
From Roman countryside
Sheep’s milk
4lb wheel
Pasteurized milk
No Rind
21532 Fontina Val d’Aosta DOP (17040 precut)
21539 Fontina Val d’Aosta DOP Quarter Wheel
Aged in an 18th century copper mine, this Fontina is marked with the
shaped consorzio stamp that signifies an authentic Italian Fontina.
many imitators, true Fontina is made in the high mountain valley
d’Aosta. Dense and meaty, this is a classic alpine-style cheese with
paste and washed rind.
Made by Ambrosi
From Piedmont, the Valle d’Aosta
Cow’s milk, 45%
20lb wheel
mountainUnlike its
called Val
a pressed
Raw milk
Natural rind
Aged about 3 months
21533 Gorgonzola Dolce DOP (00187 precut)
Made in the northern Italian region of Lombardy, this young Gorgonzola has a
creamy texture and distinctive greenish-blue veining. It is decadent with fresh
fruit and emulsifies wonderfully into sauces.
Made by Ambrosi
From Lombardy
Cow’s milk, 48%
3lb eighth wheel
Pasteurized
Washed rind, foil wrapped blue cheese
Aged 8 Weeks
21557 Gorgonzola Piccante di Montagna DOP (“Mountain Gorgonzola”)
These special wheels of Gorgonzola are made with milk from herds brought up
to higher elevations to graze on alpine meadows. The alpine grasses yield rich
milk with high butterfat content. The cheeses are formed into 6 kilo drum-shaped
wheels and naturally aged for a minimum of 80 days. A yellow, buttery paste
and intense blue veining are the key characteristics of a Mountain Gorgonzola
and this selection from Ambrosi is one of the best.
Made by Ambrosi
From Lombardy
Cow’s Milk 13.2lb Wheel
Pasteurized
Natural Rind
Aged 80 Days
73
Italian Cheeses
21553 Gorgonzola Piccante DOP
This aged blue from northern Italy has a firm yet creamy texture and distinctive
greenish-blue veining. The flavor is tangy and robust with rich, milky undertones.
Made by Ambrosi
From Lombardy
Cow’s milk, 48%
3lb eighth wheel
Pasteurized
Washed rind, foil wrapped blue cheese
Aged about 6 months
21303 Grana Padano (16218 precut)
Grana Padano is produced around the Po Valley and is Northern Italy’s
counterpart to Parmigiano Reggiano. Aged a minimum of 14 months, this is a
younger cheese than our Reggiano and is creamier and a little more mild. It is
an excellent grating cheese with concentrated flavors.
Made by Ambrosi
From Piedmont to Veneto Raw Cow’s Milk
10lb eighth wheel
Raw milk
Natural brushed rind
Aged 14 months
08019 La Tur
This delightful cheese is made from a blend of pasteurized cow, goat and sheep
milk. The texture is meltingly creamy under the rind with a denser, chalky interior.
The flavor is sweet and slightly earthy, with a nice lactic tang, This is the perfect
dessert cheese, especially when paired with a nice sparkling wine like Asti
Spumante. Each cheese is packaged in its own plastic cup.
Made by Caseificio dell Alta Langa Pasteurized milk
From Piedmont
Soft Ripened
Cow, Goat, and Sheep’s milk Aged at least 20 days
6/240g wheels
01220 Lou Bergier Pichin Preorder
This 60-day aged raw cow milk toma is made in Piemonte, a mountainous northern
region of Italy. Made with vegetable rennet from alpine flowers (referred to as
the kinara method) that grow wild on the mountainsides, Lou Bergier Pichin is a
combination of ancient tradition and modern cheese making. The name literally
mean “man of the hut” and pays tribute to Nonno Magno, the cheese maker’s
grandfather. The cheese has a delicate aroma with a full flavored creaminess.
Made by Fattorie Fiandino
From Piemont
Raw Cow’s Milk
Aged 60 days
Natural Rind
2 – 5lb wheels
21351 Parmigiano Reggiano “Export” 24 month – 80lb Wheel
21390 Parmigiano Reggiano – 10lb Eighth Wheel
Italy’s most famous cheese, Parmigiano Reggiano has been made in Parma and
Reggio-Emilia the same way for more than 700 years. Today, its production is
tightly controlled and protected by a PDO designation. The consorzio brands on
the cheese signify a high quality cheese made in the traditional, regional style.
The selection and aging of Reggiano is as important as the cheese making itself,
and Ambrosi helps us select wheels that are of consistently excellent quality. The
cheeses must be aged a minimum of 12 months to earn the name Parmigiano
Reggiano, and they continue to improve as they age.
We offer two Reggiano selections, aged 18 months and aged a minimum of 24
months. The younger Reggiano is available in 10lb eighth wheels and presents
the classic flavor profile while remaining easy to shred and shave.
Our 24-month Reggiano has an “Export” designation stamped on the side of
each wheel. This indicates that at 18 months of maturation, the wheels were
classified as superior quality by consorzio experts and selected for extra aging.
Crystalline and intense, these wheels are aged a minimum of 24 months and
represent the best of Ambrosi’s production.
Made by Ambrosi
From Emilia-Romagna
Cow’s milk, 28-32%
Raw milk
Aged 18 or24 months
80lb Wheel or 10lb Eighth Wheel
07221 Red Cow Parmigiano Reggiano “Gran d’Oro” Preorder
The Red Cow Parmigiano Reggiano is made exclusively with the milk of a special
breed of cattle called “Vacche Rosse”. This heritage breed yields small amounts
of milk concentrated in proteins that produce exceptional wheels of Reggiano.
They are fed on fresh grass, locally produced hay, and an abundance of wild
herbs, which gives these cheeses their characteristic straw yellow color and subtle
floral flavor. Almost extinct in the 1980s, the Vacche Rosse have been revived
by small producers like Catellani who continue the tradition of producing their
region’s oldest cheese with this ancient breed of red cows.
Made by Catellani
From Emilia-Romagna
80lb wheel
Raw milk
Aged an average of 24 months
75
21932 Balzzano Parmigiano Reggiano “Brown Cow”
This Parmigiano Reggiano selection comes from a single family-run dairy. One
of only four producers in the Consorzio di Sola Bruna, they are dedicated to
producing Reggiano with the milk of a traditional breed of brown cows. The
brown cows are an old-fashioned breed prized for the richness of their milk,
which is recognized for its nutritional content, sweetness, and delicate flavor.
Regulated by Consorzio di Sola Bruna Raw milk
From Emilia-Romagna
Aged an average of 24 months
10lb Eighth Wheels
Italian Cheeses
21536 Pecorino di Pienza
A fresh sheep milk cheese with a pressed paste and semi-firm texture; it has a
mild grassy flavor with a nice acidic balance.
Made by Latteria della Val d’Orcia Pasteurized
From Tuscany
No rind
Sheep’s milk
Aged 45 days
3lb wheel
21310 Pecorino Romano (16567 precut)
21400 Pecorino Romano Quarter Wheel
Pecorino Romano is Italy’s oldest cheese, dating back to ancient Roman times.
This pecorino is made in Sardinia where land and sheep are abundant. Rooted
in the Roman tradition, it is a good grating cheese with a spicy, salty tang.
Made by La Concordia
From Sardinia region
Sheep’s milk
55lb Wheel
Pasteurized
Natural rind
21313 Fulvi Pecorino Romano DOP
21401 Fulvi Pecorino Romano DOP Eighth Wheel
This Pecorino Romano is made from sheep milk collected from the Roman
countryside and produced in Fulvi’s nearby plant. Formed in 80lb drums and
rubbed with the traditional black wax, this full flavored sheep’s milk cheese has a
distinctive flavor profile and long, savory finish.
Made by Fulvi
From Lazio
Sheep’s milk
64lb Wheel
Raw milk
Waxed rind
Aged 10-12 months
09740 Brunelli Pecorino Romano DOP
09941 Brunelli Pecorino Romano DOP Eighth Wheel
The Brunelli dairy was founded in 1938 and continues to produce traditional
Pecorino Romano in Lazio. October through June, raw sheep milk is collected
from herds grazing on the rich pastures of the Roman countryside. This milk is
made into 80lb drum-shaped wheels that are then salted and aged. Unlike many
larger producers, Brunelli still uses a dry-salting process, where sea salt is hand
rubbed onto the cheeses several times during aging. This helps keep the fruity,
delicate flavors of the milk intact while imparting the characteristic salty tang
of a good pecorino. The cheeses are aged in Brunelli’s natural caves that have
been used since Roman times and have history dating back to the Etruscan era.
Aged 12-18 months, Brunelli Pecorino Romano is great on pasta and Neapolitanstyle pizza, but is also delicate and nuanced for the cheese plate.
Made by Brunelli
From Lazio
Sheep’s milk
75lb wheel
Raw milk
Black Paper Rind
Aged 12-18 Months
21447 Mascarpone Retail 12/8.8oz
21446 Mascarpone Bulk 6/17.7oz
This fresh, 75% butterfat, traditional dairy product has been coagulated with
lemon juice and allowed to drain, resulting in a smooth, ultra-creamy texture and
mild, buttery flavor.
Made by Galbani
Pasteurized
From Lombardy
Fresh cheese
Cow’s milk cream, 75%
21535 Pecorino Toscano DOP
This Pecorino Toscano is produced in the Val D’Orcia (Siena) under strict
supervision of the Consorzio of Pecorino Toscano. It has a firm texture and a rich,
nutty flavor, with a lingering finish hinting of butterscotch.
Made by Fratelli Putzulu
From Tuscany
Sheep’s milk 4lb wheel
Pasteurized
Natural rind
Aged 6 months
21315 Pecorino Toscano DOP Stagionato
Aged 4-6 months, this Pecorino Toscano has a dense paste with a naturally
molded rind and full sheep milk flavor. Easy to shred or shave, it is a versatile
ingredient and an equally qualified table cheese.
Made by Sini Fulvi
From Tuscany
4lb wheel
Pasteurized
Natural Rind
Aged 4-6 months
21554 Provolone Piccante
Provolone is the most popular cheese in southern Italy and no kitchen is likely to
be without it. The family of Provolone cheeses ranges from small ball-shaped
pieces to huge hundred-pound salami. Though sizes vary, they all share the same
recipe and production technique in common, known as pasta filata. As with
Mozzarella, this means that the curd is pulled and twisted until the appropriate
texture and consistency is reached. Provolone is then brined and hung up to dry.
Provolone Piccante is an aged version that may have a deeper straw-colored
paste than the younger Provolone Dolce. This impressive, 22lb salame-shaped
cheese is tied with yellow rope. It is ready to hang or place directly on the slicer.
Made by Delitia
From Southern Italy
Cow’s milk 22lb log
Pasteurized milk
Waxed rind
Aged 10 months
77
Italian Cheeses
08021 Rochetta (Robolia tre latti) preorder
Rochetta is the name Alta Langa gives to their Robiola Tre Latti to differentiate
from other three-milk Robiolas on the market. Made from a blend of cow, goat,
and sheep milk, Rochetta is delicate and creamy and expresses the nuances of
all three milks.
Made by Caseificio dell Alta Langa
From Piedmont
Cow, Goat, and Sheep milk 6/250g
Pasteurized milk
Soft-Ripened
Aged 3-4 Weeks
22913 Rustico Black Pepper
21612 Rustico Red Pepper
These creamy cheeses are made with 100% sheep milk, and produced in the
country outside of Rome, where they are known as Caciotta for their small 4lb
forms. Cacio de Roma is the classic table cheese from Italy with a very full,
flavorful taste. Rustico wheels are made from the same base, with the addition of
either whole black peppercorns or crushed red pepper.
Buonatavoloa
From Lazio Region Sheep’s milk
4lb wheel
Store in original packaging
No rind
21609 Sottocenere with Truffle
Sottocenere is an exotic, semi-soft, raw cow milk cheese, which has been aged in
ashes to preserve it, as per Venetian farmers’ tradition. Sergio, the cheesemaker,
jazzes up the ashes with nutmeg, cloves, coriander, cinnamon, licorice, and fennel.
The cheese itself has Italian black truffle in the paste, and the rind is aromatized
with truffle oil.
Made by Forever Cheese
From Veneto
Cow’s milk 12lb Wheel
Raw milk
Ash-coated rind
Aged 3 months
00662 Taleggio DOP (00788 precut)
Taleggio shares a history with Gorgonzola in that it was also originally a product
of the tired (stracca) cattle that needed to be milked after returning from the
long climb down from summer pasture. The rind is an intense, burnished orangebrown color with several molds and the stamp indicating it is a true Taleggio. It is
a wonderfully distinctive cheese with a wide range of flavors including a meaty
richness, accented by yeasty, fruity qualities and a tangy, salty bite.
Made by Ambrosi
From Lombardy
Cow’s milk, 48%
5lb square
Pasteurized
Washed rind, reddish-orange with brown mold
Cave-aged for approximately 2 months
21547 Toma Piemontese Piccola
Similar to Tomme de Savoie or English Caerphilly, this simple and authentic cow
milk tomme is an everyday cheese for breakfast, lunch, or as a snack. It is mild
and mellow with a firm texture that may be smooth when young, and becomes
slightly flaky with age.
Made by Quaglia Vittorio
From Piedmont
Cow’s milk 5lb wheel
Raw milk
Natural rind
Aged about 3 months
07177 Tuada
Tuada, which means “cellar” in Italian, refers to the fact that this cheese is matured
in cellars. Rubbed with a coating of ash and olive oil, Tuada wheels are placed on
beechwood boards and aged a minimum of 5 months. This is a small production
cheese made by Verano Bertagni, who works with his father and a small team
to produce a few original cheeses as well as the traditional pecorinos of the
Garfagnana. The flavor is exceptionally sweet for a cheese of this age, and the
sweetness is balanced by earthy mineral flavors that evoke the Tuscan terroir.
Made by Bertagni
Raw Milk
From Tuscany
Aged 5 Months
Sheep’s milk
Natural Rind
6lb wheel
22929 Ubriacone
Ubriacone is a raw cow milk cheese bathed in a mixture of local Clinton & Raboso
wine must, and then pierced like a gorgonzola to allow the aroma and flavor of the
wine to permeate the cheese. Ubriacone is an affectionate term in Italian for “great
big drunk”. The cheese is wrapped with grape leaves to cover the holes of the
piercing and prevent mold growth. Keep the leaf in place when cutting the cheese.
Made by Forever cheese
From Veneto
Cow’s milk
Raw Milk
5lb wheel
79
Dutch Cheeses
21170 Balarina, Aged Goat Gouda (16463 precut)
A uniquely rich-flavored goat cheese with a caramel finish, Balarina’s texture is
firm, with the development of small flavor crystals. It won a Gold Medal in the
World Cheese Contest in both 1992 and 1998.
From Holland
Goat’s Milk 9 lb wheel
Pasteurized Milk
Waxed Rind
Aged 1 year
21142 Benning Goat Cheese (16462 precut)
Made according to Dutch tradition, this semi-soft goat cheese combines the light,
fresh taste of goat milk with the smooth texture of Gouda. The taste is distinctive
and flavorful yet mild, and it is firm enough to slice.
From Holland
Goat’s milk
9 lb wheel
Pasteurized Milk
Waxed Rind
Aged 6 Months
21175 Ewephoria (16473 precut)
Made in almost the same fashion as aged Gouda but with sheep milk, Ewephoria
has a rich caramelized flavor and nutty finish. The producers developed the
cheese using a unique culture which makes the paste even sweeter and nuttier
than other sheep milk varieties.
From Holland
Sheep’s Milk
10 lb wheel
Pasteurized Milk
Waxed Rind
Aged 10 Months
21160 Aged Gouda (16430 precut)
Delightfully rich aged Gouda flavor with an extraordinarily smooth and creamy
texture. It is firm, sliceable, and easily grated for cooking. The classic, delicious,
high-quality flavor makes it extremely versatile.
From Holland
Cow’s milk
9 lb wheel
Pasteurized Milk
Waxed Rind
Aged 6 months
21149 Double Cream Gouda
Holland’s fertile soil and lush green pastures help produce unusually rich milk.
The milk for this Gouda is made even richer by adding whole cream before the
cheese making begins. This Gouda is over-the-top delicious, sliceable, melts
beautifully, and is ideal for making creamy cheese sauces.
From Holland
Cow’s milk
9 lb wheel
Pasteurized Milk
Waxed Rind
Aged 6 months
21140 Mild Red Wax Gouda (16420 precut)
This is the well-known, well-loved, classic Gouda. Mild and buttery, this cheese
has been a favorite for generations.
From Holland
Cow’s milk
9 lb
Pasteurized milk
Red wax rind
Aged 4-6 months
25266 Oosprong Gouda
Located in Uitgeest, Netherlands, the Groene family farmstead has been passed
from generation to generation for more than 360 years. Since the early 1990’s
they have focused on biodynamic farming processes, and their farm includes
horses, sheep, bulls, and beef cattle, as well as a herd of 160 dairy cows.
Biodynamic farming practices and the natural bounty of the region help produce
extremely high quality milk rich in proteins, minerals, and natural sugars. The
animals spend at least 7 months of the year outside, grazing on forage rich with
dandelion, sorrel, and marsh marigold. The farm is located only 1500 meters
from the North Sea, and the salty breeze is as much a part of the terroir as the
seaweed incorporated into the feed.
Each wheel of Groene Oorsprong bears the stamp of the farmstead, as well as
the words Extra Belegen, or extra aged, indicating that they have been aged for
a minimum of 1 year. The wheels have a waxed rind and a smooth, dense paste
shot through with protein crystals. The careful aging lends caramelized nutty
flavors while preserving the rich, sweet, grassy flavors of the milk. This is an
unmistakably farmstead cheese and each wheel reveals its own delicate nuances.
Made by the De Groene Family
From Northern Holland
Cow's Milk
Pasteurized milk
Aged 1 year
Waxed Rind
15.4lb wheel
21260 Old Amsterdam (16450 precut)
One of the first specialty cheeses in the Peterson lineup, Old Amsterdam is a
Dutch classic with a loyal following here in the Northwest. Regularly checked for
flavor, and only be sold when strict standards of quality control are met, this is a
cheese of consistent, exceptionally high quality. Just like many famous wines, Old
Amsterdam is now recognized with ‘Premier Grand Cru Classé’.
From Holland
Cow’s milk
11lb Half Wheel
Pasteurized milk
Waxed Rind
Aged 18 months
81
Dutch Cheeses
21250 Parrano (16468 precut)
Parrano is an unforgettable cheese with a distinctly Italian temperament. It has
the alluring, nutty flavor of an aged Parmesan and the versatility of a young
Dutch Gouda. Aged to perfection, Parrano tastes buttery and nutty and is perfect
as a snack on its own or added to nearly any recipe.
From Holland
Cow’s milk
28lb wheel
Pasteurized milk
Thin waxed rind
Aged 14 months
21135 Vintage 3-Year Gouda
This aged Gouda is amber in color and has delicious butterscotch flavors with a
nice salt finish.
Made by Unikaas
From Holland
Cow’s milk
Pasteurized
Waxed rind
20lb wheel
21139 Vintage 5-Year Gouda (16438 precut)
16430 Vintage 5-Year Gouda Quarter Wheel
This extra-aged Gouda is deep amber verging on orange in color. The powerful
flavor is sweet, almost like toasted caramel or butterscotch, and the extra aging
results in crunchy Tyrosine crystals throughout the paste. This is an intense cheese
that pairs well with a variety of flavors, from stout beer to vanilla ice cream.
Made by Unikaas
From Holland
Cow’s milk
Pasteurized
Waxed rind
20lb wheel
21146 Vintage Grand Ewe
The use of sheep’s milk is extremely rare among traditional Dutch cheeses, and
Vintage Grand Ewe one of the most unique cheeses to come from Holland. The
natural ripening of Vintage Grand Ewe makes it comparable to the Ossau-Iraty
cheeses found on the French side of the Pyrenees Mountains. The taste is wellbalanced, with a rich milk flavor and undertones of butterscotch and salt. The texture
is creamy yet slightly crumbly, as you would expect from most fine aged cheeses.
Made by Unikaas
From Holland
Sheep’s milk
Pasteurized milk
9lb wheel
Aged 6 months
Cheese Index
C o w ’ s Mi l k C he e ses F r e s h C ow
14963 Brillat Savarin w/Cranberry
French
14964 Brillat Savarin w/Papaya
French
14200 Fromage Blanc
USA
14457Ladysmith
USA
14460 Ladysmith Mini
USA
14461
Ladysmith Mini w/ Chive
USA
14458 Ladysmith w/ Arugula
USA
14456 Ladysmith w/ Chives
USA
15288Quark
USA
14453 Queso Fresco
USA
14906 Regal de Bourgogne w/Herbs
French
14911
Regal de Bourgogne w/Mustard French
14905 Regal de Bourgogne w/Rasins
French
14910
Regal de Bourgogne w/Truffles French
Soft R i pe ne d
14960 Black Truffle Brie
French
23827 Brie 60% Isifrance
French
09653 Brie du Pommier
French
23154 Brillat Savarin Affinee
French
French
23202 Camembert Isigny St Mere
French
23846 Camembert Le Pommier
French
French
23151Chaource
01116Cirrus
USA
French
23765Coulommier
Delice de Bourgogne
French
23116
14942 Explorateur Mini
French
French
14944 Fougerus Mini
23726 Fromage de Meaux
French
French
23719 Fromager d'Affinois French
14942 Grand Marnier Brie
14961
Gratte Paille
French
La Petit Crème
USA
14311
14945l'Aviateur
French
French
14959 l'Aviateur Mini
French
23152 Le Fougerus
14962 Le Sangle
French
USA
14262 Moses Sleeper
14313
Original Brie
USA
French
23158 Pave d'Affinois
French
23162 Pierre Robert
23142 Pont l'Eveque, Grand
French
USA
01114Seastack
14312
Tripple Cream Brie
USA
01117Trufflstack
USA
14220Weybridge
USA
Se m i -Soft
14463 Aged Ladysmith
USA
Italy
21538 Asiago Pressato
14115 Campfire
USA
99163 Crimson Fire
USA
07079 Dutch Hollow Dulcet
USA
14452 Gouda, Organic
USA
14454 Gouda, Organic w/ Chili, Chive, and Onion USA
14451
Gouda, Organic w/ Herbs
USA
21140
Gouda, Red Wax
Dutch
10756 Just Jack
USA
Austria
21083Kraeuterchatz
01220 Lou Bergier Pichin
22920 Mahon, Young
14104
New Moon
14099Pluvius
21554 Provolone Piccante
23121
Pyrenees Montcayol
05353 Red Alder
21609 Sottocenere
21547 Toma Peidmontese
22929Ubriacone
14303 Vella Dry Jack
W a sh e d R i n d 23829 Abbaye Ste Mere
24986 l'Ami du Chambertin
25489Ashbrook
14914
Chablis Chalancey
23201 Chimay Biere
23818 Chimay Grand Cru
08198 Elderflower Tomme 24984 Epoisses de Bourgogne
08988Flatiron
21532 Fontina Val d'Aosta
14999 Graines des Vouges
14500Harbison
14965Langres
14941
Langres, Coupe
23223 Le Poteaupre
23141
Livarot Petit
23146 Munster AOC
21367 Munster Petit Doux
14103
Off Kilter
01170Oka
14265Oma
08185 Pave de Herve
10340 Pawlet 23119
Raclette Carre
21645 Raclette Lait Cru, Genepi
00018Reading
23170 Saint Nectaire
14912Soumatrain
00662 Taleggio Trou du Cru
14913
Cheddar
14351
Bandage Wrapped Cheddar
Barely Buzzed
11222
14257 Cabot Clothbound Cheddar
01685 Cheddar with Porter
01683 Cheddar with Whiskey
01684 Cheddar with Wine
10167
Classic Reserve Cheddar
10729Flagship
99980 Flagship Reserve
10731
Flagship, Smoked
10169
Grafton Smoked Cheddar
08170Hopscotch
10728 Marco Polo
10725 No Woman
06502 Oak Smoked Cheddar
18360 Purple Moon
09358 Queen of Quality Cheddar
11228Seahive
00822Teahive
20685 Wookey Hole Cheddar
Italy
Spanish
USA
USA
Italy
Basque
USA
Italy
Italy
Italy
USA
French
French
USA
French
Belgian
Belgian
French
French
USA
Italy
French
USA
French
French
Belgian
French
French
French
USA
Canadian
USA
Belgian
USA
French
French
USA
French
French
Italy
French
USA
USA
USA
Irish
Irish
Irish
USA
USA
USA
USA
USA
USA
USA
USA
Irish
USA
USA
USA
USA
English
A ged 22906 Appenzeller Extra
Swiss
21537
Asiago a'Allevo
Italy
12696 Beaufort AOP
French
12960 Cantal Entre-Deux
French
French
23831 Cantalet Dore
Swiss
22646 Caved Aged Gruyere
23729 Comte "Le Gelinotte" AOC
French
12818
Comte "Saut du Doubs" AOC
French
99162 Cougar Gold
USA
Gouda, 3 Year
Dutch
21135
Gouda, 5 Year
Dutch
21139
21160
Gouda, Aged
Dutch
21149
Gouda, Double Cream
Dutch
11455
Gran Queso
USA
Italy
21303 Grana Padano
USA
14250Landhaff
22939 Mahon, Cured
Spanish
21260 Old Amsterdam
Dutch
25266Oorsprong
Dutch
Parmigiano Reggiano
Italy
21351
Dutch
21250Perrano
26565 Pleasant Ridge Reserve
USA
21643Pleinvent
Swiss
USA
46662 San Joaquin Gold
USA
00017Tarentaise
USA
08363Toma
French
23646 Tomme de Savoie Fermiere
Swiss
21642 Vacharin le Plisse
Belgian
23219 Vieux Chimay
Swiss
21644 Vully Rouge
Blu e 07178 Azul Penacurada
Spanish
USA
12762 Bay Blue
Bayley Hazen Blue
USA
14261
Big Boy Blue
USA
11021 French
23193 Bleu d'Auvergne
23845 Bleu d'Auvergne, Terre des Volcans French
Bleu de Causses
French
23127
USA
11003 Buttermilk Blue
Buttermilk Blue Affinee
USA
11007
Germany
21010Cambozola
Germany
Caveman Blue
USA
11037
Crater Lake Blue
USA
11019
23844 Fourme d'Ambert Terre de Volcans French
French
23196 Fourme d'Ambrert 23709 Fromager d'Affinois Bleu
French
Italy
21533 Gorgonzola Dolce
Italy
21553 Gorgonzola Piccante
11001
Moody Blue
USA
Mountain Gorgonzola
Italy
21557
USA
11009Oregonzola
USA
11005 Original Blue
Rogue River Blue
USA
11011
French
23402 Saint Agur
English
20661Shropshire
11018
Smokey Blue
USA
English
01039Stilton
Goat’s Milk Cheeses F r e sh 23180 Carre du Berry
French
23178Chabiquet
French
18250 Chevre Fire Rosted Chili
USA
18252 Chevre Garlic and Herb
USA
6549
Chevre, Olive Medley
USA
6574
Chevre, plain
USA
18252 Chevre, Plain
USA
14708 Goat's Milk Ricotta
USA
6547
Hickory Smoked Chevre
USA
6761
Organic Feta
USA
23125 Pave de Jadis
French
18830 Purple Haze
USA
23184 Pyramide Ash
French
6546
Roasted Garlic and Chive Chevre USA
23773 Soreda Cabecou Feuille
French
5648
Spiced Pepper Chevre
USA
Soft Ripened
11382
Bermuda Triangle
USA
05350Bijou
USA
USA
14208 Bonne Buche
05600 Buche Maitre Seguin
French
05601Bucherondin
French
USA
18244 California Crottin
22916 Cana de Cabra
Spanish
French
05602Caprifeuille
USA
05349Coupole
14207Cremont
USA
French
23720 Florette Chevre
11383
Humboldt Fog
USA
USA
18825 Humboldt Fog Mini
French
05597 Le Chevrot
05596 Le Chevrot, Mini
French
Spanish
05328 Monte Enebro
23187 Pico Affinee
French
Trad du Berry Buche
French
14916
Trad du Berry Pyramide
French
14917
14915
Trad du Berry Rond
French
USA
14700 Triple Cream
14701
Triple Cream Mini
USA
Spanish
07181Veigadarte
Aged
14702 Aged Grating Sticks
USA
21170Balarina
Dutch
21142Benning
Dutch
23111
Chabichou du Poitou
French
22906 Drunken Goat
Spanish
21451
Drunken Goat Mini
Spanish
22924Garrotxa
Spanish
22908Ibores
Spanish
Lamb Chopper
Netherlands
11390
11388
Midnight Moon
Netherlands
22919 Naked Goat
Spanish
22907Patacabra
Spanish
22897 Queso de Vare
Spanish
USA
25943Trivium
Etc
23188 Bleu Chevre
French
USA
00497 Chevre Blue
18832 Chevre Noir
Canadian
85
Cheese Index
She e p ’ s Mi l k C heeses F r e s h
00334 Barrel Aged Feta
Greece/Balkans
23218Feta
Greece/Balkans
21046Halloumi
Greece/Balkans
18639 Willapa White
USA
Se m i -Soft
21610
Cacio de Roma
Italy
11638
Fresh with Ewe
USA
21081
Klassich Farmhouse
Austria
21069Manouri
Greece/Balkans
22913 Rustico with Black Pepper
Italy
21612
Rustico with Red Pepper
Italy
Soft R i pe ne d
22910 Cana de Oveja
Spanish
23713 Fromager a'Affinois Brebis
French
23695Perail
French
09427 Saveurs du Maquis
French
A ge d
23777 Agour Brique
Sheep
Ardi Gasna
Sheep
23731
23778 Brebis Fermier au Lait Cru
Sheep
Sheep
21175Ewephoria
22937Idiazabal
Sheep
22937Idiazabal
Sheep
Sheep
22899 Manchego Viejo, 12 Months
22961 Manchego, 3 Months
Sheep
Sheep
22960 Manchego. 6 Months
23740Ossau-Iraty
Sheep
22898 Paski Sir
Sheep
Pecorino Romano
Sheep
21310
09740 Pecorino Romano Brunelli
Sheep
Pecorino Romano Fulvi
Sheep
21313
21535 Pecorino Toscano
Sheep
21315
Pecorino Toscano Sagianato Sheep
Sheep
08726Pepato
23243 Petit Basque
Sheep
Sheep
07177Tuada
21146
Vintage Grand Ewe
Sheep
22921Zamarano
Sheep
Bl ue 23780 Bleu de Basque
Sheep
23712
Roquefort, Black Label
Sheep
Mi xe d Mi l k C he e ses 23708Bethmale
08090Bosina
22926 Campo de Montalban
10730Flagsheep
22963 Iberico 3 Months
22962 Iberico 6 Months
21063Kasseri
08019 La Tur
08021Rochetta
11027
Two Face Blue
22930Valdeon
French
Italy
Spanish
USA
Spanish
Spanish
Greece/Balkans
Italy
Italy
USA
Spanish
Blue Cheeses 07178 Azul Penacurada
Spanish
12762 Bay Blue
USA
14261
Bayley Hazen Blue
USA
11021 Big Boy Blue
USA
23188 Bleu Chevre
French
23193 Bleu d'Auvergne
French
23845 Bleu d'Auvergne, Terre des Volcans French
23780 Bleu de Basque
Sheep
Bleu de Causses
French
23127
22901 Blu di Bufala
Italy
11003 Buttermilk Blue
USA
11007
Buttermilk Blue Affinee
USA
21010Cambozola
Germany
Germany
11037
Caveman Blue
USA
00497 Chevre Blue
USA
11019
Crater Lake Blue
USA
18637 Ewe Moon
USA
23844 Fourme d'Ambert Terre de Volcans French
23196 Fourme d'Ambrert French
23709 Fromager d'Affinois Bleu
French
21533 Gorgonzola Dolce
Italy
21553 Gorgonzola Piccante
Italy
11026
Little Boy Blue
USA
Moody Blue
USA
11001
Mountain Gorgonzola
Italy
21557
11009Oregonzola
USA
USA
11005 Original Blue
Rogue River Blue
USA
11011
Roquefort, Black Label
French
23712
French
23787 Roquefort, Vieux Berger
French
23402 Saint Agur
English
20661Shropshire
11018
Smokey Blue
USA
English
01039Stilton
11027
Two Face Blue
USA
Spanish
22930Valdeon
Triple Cream Cheeses 23154 Brillat Savarin Affinee
23151Chaource
14942 Explorateur Mini
14961
Gratte Paille
14945l'Aviateur
14959 l'Aviateur Mini
23162 Pierre Robert
14911
Regal de Bourgogne w/Mustard
14910
Regal de Bourgogne w/Truffles
14700 Triple Cream
14701
Triple Cream Mini
French
French
French
French
French
French
French
French
French
French
French
French
French
French
USA
USA
F l a vo re d C he e se s 23731
Ardi Gasna
Basque
11222
Barely Buzzed
USA
14960 Black Truffle Brie
French
French
French
23180 Carre du Berry
French
01685 Cheddar with Porter
Irish
01683 Cheddar with Whiskey
Irish
Irish
01684 Cheddar with Wine
18250 Chevre Fire Rosted Chili
USA
18252 Chevre Garlic and Herb
USA
6549
Chevre, Olive Medley
USA
99163 Crimson Fire
USA
22906 Drunken Goat
Spanish
21451
Drunken Goat Mini
Spanish
08198 Elderflower Tomme French
14454 Gouda, Organic w/ Chili, Chive, and OnionUSA
14451
Gouda, Organic w/ Herbs
USA
French
14942 Grand Marnier Brie
14704 Green Peppercorn Brick
USA
14706 Green Peppercorn Cone
USA
14705 Green Peppercorn Pyramid
USA
USA
08170Hopscotch
Austria
21083Kraeuterchatz
Ladysmith Mini w/ Chive
USA
14461
USA
14458 Ladysmith w/ Arugula
USA
14456 Ladysmith w/ Chives
USA
10728 Marco Polo
USA
10725 No Woman
Italy
08726Pepato
USA
18830 Purple Haze
USA
18360 Purple Moon
Pyrenees Montcayol
Basque
23121
French
Regal de Bourgogne w/Mustard French
14911
French
Regal de Bourgogne w/Truffles French
14910
Roasted Garlic and Chive Chevre USA
6546
Italy
22913 Rustico with Black Pepper
Rustico with Red Pepper
Italy
21612
French
09427 Saveurs du Maquis
USA
11228Seahive
French
23773 Soreda Cabecou Feuille
Italy
21609 Sottocenere
Spiced Pepper Chevre
USA
5648
USA
00822Teahive
USA
01117Trufflstack
Italy
22929Ubriacone
S mo k e d Che e se s 14115 Campfire
10731
Flagship, Smoked
10169
Grafton Smoked Cheddar
06547 Hickory Smoked Chevre
22937Idiazabal
22937Idiazabal
11001
Moody Blue
06502 Oak Smoked Cheddar
21614
San Simon
USA
USA
USA
USA
Basque
Spanish
USA
Irish
Spain
87

Specialty Cheese, August 2016

Transcription

Similar documents

Ciresa Taleggio

Winter Farm Trip to Shatto Milk Company

sunday brunch menu.pptx

Product Request Form

Cheese Stuffed Manicotti - Printable Kosher Recipes

prince of peace catholic school bits in bytes

Babybel TG.indd

White Mountain Creamery The Fisher Cheese Company Timeline

sunday lunch

Fourme d`Ambert , A.O.P. (en)