Cheese

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

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

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

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

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

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

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

Made in the Netherlands, this young Beemster is naturally slow-smoked over hickory wood in the USA to create this exceptional take on smoked Gouda. It’s mild and creamy, with a soft texture and toasty smokiness reminiscent of campfires and caramelized marshmallows. Great with a Zinfandel or Chianti!

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

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

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

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

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

Danish Blue Castello is a distant derivative of Italian Gorgonzola. The high fat, triple creme content is extremely buttery and rich. It makes it the perfect blue for those who like a little blue flavor without the sharpness. Try it paired with a Porter, Stout, or Sauvignon Blanc to bring out the craft flavors of this cheese.

Traditionally-made White Stilton is blended with soft blueberries for a visually striking dessert cheese. The sharp fruit punctuates the mild cheese to create a delicate flavor and fresh aroma Made by Long Clawson in England. Serve with a medium white wine or Tawny Port.

Boerenkaas is made in Holland on small family farms from May until October while the herd is in the fields eating fresh grass. Boerenkaas or Farmers Gouda is sweet and smooth, with a natural depth of flavour due to it’s raw milk nature. That depth is what sets it apart from its mass-produced counterparts.

Brun-uusto is the newest cheese from Brunkow Cheese of Wisconsin. The expert Wisconsin cheesemakers at Brunkow have translated Brun-uusto into an authentic version of Juustalepia, a specialty cheese with Finnish and Swedish origins. The name Juustalepia (HOOstah-lee-pah) is Finnish, and translates as ‘bread cheese’ an apt description since Brun-uusto’s appearance and aroma is similar to toasted bread. Its characteristic sweet caramel crust is produced through a slow baking process. Brun-uusto’s unique flavor is most pronounced when served warm. It can be heated in the oven, microwaved or grilled.

Goat cheese and Provence: it is hard to know where to even start describing this magic relationship. Goat cheese is not only seen on every cheese platter at every meal it is seen in salads, sandwiches (toasted or not), pastas and goat cheese may join tomatoes and herbes de Provence to create an energizing omelette. Yes, the rind of the Bucherolle is edible. But there is not étiquette: some never eat the rind, while for others the rind is an essential part of the cheese.

What do you get when you combine ricotta and mozzarella? As it turns out, you get burrata: a round ball of fresh cow’s milk cheese stretched like mozzarella into a round dumpling shape, then filled with torn mozzarella shreds and cream. The result is a self-contained pocket of creamy, buttery curds that spill out like a lava cake when split open. The perfect cheese to combine with garden-ripe tomatoes and crusty bread!

A sheep’s milk pecorino from Italy that has shaved black truffles throughout. Earthy and bold.