Nicole's Gourmet Foods
gouverner un pays où il existe 258 variétés de fromage?"
["How can one be expected to govern a country where there are 258
varieties of cheese?"]
De Gaulle - 1962
friend, customer and fellow cheese-lover;
At the request of numerous
customers, and in the interest of forwarding the "cheese movement", we proudly
introduce the first edition of our very own Cheese Guide. The purpose of
creating this Cheese Guide is to help you in selecting cheeses that you would
like to offer, and to help you and your staff gain a little more thorough
understanding of the cheeses that we offer. Equipped with some of the basic
information contained in this guide, you and your employees will have
taken a big step towards making cheese a successful part of your menu or product
offering. This guide is in no way exhaustive, but it covers many of the cheeses
that we carry. To see our complete list of cheese, see our
product list. We will be updating the Cheese Guide frequently, so we
encourage you to check back often.
Gourmet Foods, we
take our cheeses very seriously. But not too seriously, after all, cheese is
meant to be savored and enjoyed, not tested, analyzed, and agonized over. If
you want to get historical & technical, cheese was originally made simply as a
means to preserve milk before refrigeration existed. We strive for a balance
between modern storage and handling techniques; and good old fashioned
eye-balling, sniffing, poking, and most of all, tasting, in order to ensure the
quality of each and every cheese that we sell. I, my mother (Nicole), and our
staff eat cheese every day. We do this because we want to know exactly what
cheese is ripe, what cheese is particularly excellent on a given shipment, and
what cheese should be left in the corner to grow-up a little. Okay, perhaps the
real reason that we eat cheese everyday is because we love it, and we promise
that we will always do our utmost so that you and your customers are always
provided with cheeses that you will love too.
Keep in mind that Cheeses
are living things, and they each have there own unique characteristics, even
amongst cheeses of the same type and producer. Cheese will not always look
"perfect", and in fact most cheeses that are perfect flavor-wise, are far
from perfect appearance-wise. Bluish-green and even reddish mold on their rinds;
sticky, pungent smelling cheeses that could clear a room – these could be
descriptions of the most heavenly cheese you'll ever eat. Everyone has their
preferences, and that's the beauty of cheese. There are endless varieties –
one, or many that are sure to be somebody's favorite. Charles De Gaulle said in
1962: "How can you expect to govern a country where there are 258 varieties of
cheese?" Some time after that France alone was said to have 365 varieties of
cheese, one for every day of the year, but there are certainly even more than
Some cheeses have generic
names, such as tomme or fourme (tomme refers to a specific
thick, wheel-shaped cheese & fourme is an alteration of the word
fromage). Many cheese names refer to the area or region from which they
come, as in Crottin de Chavignol, or Brie de Meaux (coming from Chavignol
& Meaux respectively). Other cheeses are derived from their dialectal words such
as Raclette (to scrape) or Reblochon (from reblocher – meaning to
milk again). A great deal of cheeses bears the name of saints (St. Nectaire,
St Paulin, St Marcellin), and it would be difficult to forget cheeses named
after the very towns in which they are produced (Coulommiers, a village
in the south-east of Paris, Munster, a town in Alsace). Generally the
same kind of cheese is produced in surrounding areas, as is the case with
Français is made in the French Alps, even though Emmenthal is a valley in
Switzerland. This is not the case with cheese bearing the A.O.C.1
designation. A.O.C. cheeses can only be produced in the town or village
specified by the designation. Roquefort must be aged in the caves of Roquefort-sur-Soulzon,
in Aveyron in order to bear the name.
Below you will find
descriptions of many of the cheeses that we carry. As mentioned earlier,
the Guide is still in its infancy, and we will be working hard to add more
cheeses and refine the Guide. We will also be adding more information on the
history, and the production of cheese, as well as photographs. This has
been and will continue to be an enormous undertaking as we carry over 350
different cheeses. Please do not hesitate to
contact us if you have any
We are constantly adding information to our Cheese Guide.
and/or information may be missing. If you have any questions regarding
cheeses not listed here, or anything else, please give us a call or
AMARELO DA BEIRA BAIXA [D.O.P.]
a soft to semi-soft cheese made from either sheep's milk or a mixture of sheep's
and goat's milk with a D.O.P.
designation. Ours is a blend, and the cheese has a slightly buttery taste,
strong but pleasant aroma, and a slightly acidic finish. The region of Beira
Baixa is wedged between the flat Spanish plateau, the mountains of the Alto
Alentejo and the central mountains. This region is characteristic for its
mountainous relief, small ridges and plains.
cheese is made mostly in the canton of Appenzell, which is near the Austrian
border. It is made from raw cow’s milk and aged for approximately three months.
Appenzeller is a pressed, cooked-curd, brushed-rind cheese with occasional
pea-size holes. It has a pleasing, smooth texture, but this cheese’s real charm
is its fruity tang. Appenzeller makes a great snack with a piece of fruit, and
it also melts well.
originally a cheese made from ewe's milk in the foothills of the Dolomites
although now it is made almost entirely from cow's milk in the provinces of
Vincenza, Trento and parts of Padua and Treviso. Asiago is a pressed cooked
cheese that produces a firm, strong table cheese after two to six months of
aging. Cheeses ripened for longer are used purely for grating and Asiago
d'Allevo is renowned as an extra strong cheese. The name Asiago was previously
classified as a trade name, but in December 1978 it was granted the
cheese comes from the dry, arid pastures that surround Banon in the Haute
Provence. Its production goes back to the Roman times. It is primarily made from
goat’s milk, though cow’s milk is also used. After a two week period of
affinage2, it is dipped in eau-de-vie, then wrapped in chestnut
leaves and tied with raffia. The alcohol adds a distinctive taste, and also
helps to protect the cheese against bad mold. As the cheese ages, blue
and gray molds and yeast are produced on and under the leaves. Local farmers
enjoy the cheese using a teaspoon and drinking a slightly chilled red or white
wine. The Banon is an uncooked, unpressed cheese with a soft, fine white to
yellowish color pâte3. It has a soft creamy taste, with a
slight tang, and a mild aroma of the chestnut leaves.
The name of
this unpressed, cooked and ripened cheese means beautiful country. It was
created by Egidio Galbani in 1906 and made at Melzo in Lombardy. It has a creamy
white or pale yellow pâte3, soft, buttery and elastic, without
holes but with a pleasant, tangy flavor. Bel Paese is matured for about 50 days
and contains 48%-50% fat in dry matter.
5) BICHON, PETIT
Petit Bichon is considered a goat's milk camembert. Though made
with cow's milk, it has a ivory-white, bloomy, brie-style rind, a creamy
and a clean and distinctive goat flavor.
Petit Bichon makes a great alternative to a cow's milk brie or camembert.
Bleu de chevre
Chèvre, also known as Bleuet is a specialty blue veined goat's cheese created by
Pascal Jacquin of Fromagerie Jacquin in the Berry region (center of France).
Despite its distinct persillage4 the taste remains mild, soft
and creamy, and its strength only lies in its shape – a long pyramid. After
about 8 weeks of affinage2 the cheese will be creamy, the blue
flavor will become slightly more pronounced, but will maintain its dominant goat
1845, Antoine Roussel, the son of a farmer from Auvergne and producer of the
Fourme de Roquefort, had the idea to give the cheese curd a blue mould by
sprinkling mold that he had found on a rye bread. He used a needle to make holes
in the cheese, allowing air inside, facilitating mould veins to develop. The
result was this strong, spicy, somewhat pungent cow's milk cheese called Bleu
d'Auvergne. The pâte is uncooked and not pressed, with a sticky, moist and
It was granted the A.O.C.1 certification in 1975.
8) Il Boschetto al Tartufo
The Il Boschetto al Tartufo is a mild semi-soft cheese, a blend of sheep and
cow's milk, loaded with white truffle bits. The heady aroma and delightful
flavor will be enjoyed by all who partake.
Bouchon de saligny
means cork in French, and though it is considerably larger, this small,
cylindrical cow's milk cheese gets its name due to its cork-like shape. It has a
soft & creamy pâte3, and a bloomy white rind. The cheese
requires a minimum 2 week affinage2; thereafter it can easily
be kept for well over 6 weeks if stored at a temperature of about 40° F. The
cheese has a delicate and fruity flavor, with mushroom and hazelnut undertones.
This little cow's milk cheese has a mild flavor, reminiscent of Brie with a
slight acidity. The cheese was named after its creator and maker, Henri
Boursault in 1953. Affinage2
takes about two months. The taste is smooth and almost buttery, with a hint of
mushrooms. The interior is solid rather than supple and it has a refreshing
citrus-like tang. The cheese has a cylindrical shape with light, white mould
rind with pinkish tones.
A long time
staple of the Italian Alpine diet, this cow's milk cheese comes from the areas
of Cuneo and Turin. We carry the
more popular "hard" version of the cheese (aged 5-6 months) which is equally
good as a table cheese as it is shaved over dishes. A versatile cheese, Bra'
Duro is a product of the town of the same name and was awarded the D.O.P.1
in 1996. This
cheese comes wrapped in paper and packed in a wooden crate.
is a cylindrical, cheese with a soft-white rind that has a slight aroma of
mushrooms. It was first produced after WWII in the province of Bresse in
southern France. The soft pâte3 persillée4
is rich and buttery with small patches of blue mould. It is similar to Cambozola,
with its flavor closer to that of Brie than Roquefort. These cheeses are
produced in several sizes and affinage2 takes two to four
Brie is a
soft-ripened cow's milk cheese that has become the most well known French cheese
and has the nickname "The Queen of Cheeses". Several hundred years ago, Brie was
one of the tributes which had to be paid to the French kings. Today Brie is made
by many different producers all over France, and even in the United States.
When the rind is still pure white, the cheese has not yet matured. The flavor
will be quite bland, and the cheese will not be very creamy. As the cheese ages
the rind will develop light brown lines on the top, its flavor will become more
complex, salty, mushroomy, and the pâte3 will become creamy.
If the cheese is cut before the maturing process is finished, it will never
develop properly. If it smells slightly of ammonia, unwrap the cheese and let it
breath; if the smell is very strong, it's overripe. As with most cheeses,
especially mild ones, Brie should be served at room temperature.
13) Brie de Meaux
There is Brie, and there is
Brie de Meaux. Since the Middle Ages, this cheese has captured the hearts of
all who have experienced its outstanding taste. In the 19th century it was
considered the finest cheese in Europe, thanks to the French statesman,
Talleyrand, who introduced it at a diplomats' dinner. It is produced near Paris
which has no doubt helped its reputation. The geographical separation between
the places of production and
is a Brie tradition. The
is compact and even textured. Its color is pale yellow, reminiscent of straw.
Its rind looks like white velvet. The taste is creamy and as the maturing
process continues, one detects a subtle, nutty flavor. In 1980 this cheese was
accepted into the
Brillat-Savarin is a triple cream cow's milk cheese similar to Saint André, and
Explorateur. It is a soft, snow-white, disk-shaped cheese and has no rind.
takes only one to two weeks. It is a very mild cheese, with a slight tanginess.
Great for desserts, served with a sweet white wine or champagne. Brillat-Savarin
was created in the 1930's by Henri Androuet and was named after the renowned 18th
century food writer.
D’AMOUR & FLEUR DU MAQUIS
beautiful, raw sheep's milk cheese is made on the island of Corsica in the
Mediterranean. Brin D'amour meaning "morsel of love", also called Fleur du
Maquis (flower of the Maquis) named for the underbrush it resembles that
blankets the island. The outside is covered with a layer of dried, ground herbs
including rosemary spikes, dried chili peppers, and juniper berries. The cheese
has a snowy white pâte3 which is soft & creamy, with a sweet
rich flavor and a distinct herby flavor. This cheese can be enjoyed in all
stages of maturity. It is typically preferred after the rind develops a slight
blue mold, & the cheese has become creamy, however; by that time the herbs have
dried out too much to be edible. This small cheese is packed with flavor;
herby, nutty, & olivey – never aggressive.
unusual cheese is made from un-pasteurized goat's or sheep's milk. It is
similar to Italian soft ricotta, and is typically eaten fresh – hot or cold with
jam, or salt & pepper. The Corsicans call this little white cheese Brocciu,
while the French call it Broccio, either way it is a unique cheese with a
pâte3 that is soft, sweet & tangy, and smells of dairy.
Loire Valley, in the center of France, Bucheron has a firm, homogenous
ivory-colored pâte covered with a white, bloomy natural rind. This versatile 2
pound, log-shaped goat's milk cheese is sweet and mellow when young with a
creamy to crumbly texture. As it ages, its flavor will become more pronounced
and the texture will become drier.
18) Cabecou Feuille
This is one of the smallest
of French cheeses, round shaped is made with raw goat's milk from the plains of
the Midi-Pyrenées region of France. The name 'Cabecou' comes from the language
of d 'Oc', the ancient language of the south of France and means small goat. It
is sprinkled with cracked pepper, then wrapped in prune eau-de-vie soaked
chestnut leaves. This cheese can be eaten fresh and it is creamy to crumbly,
with a tangy and somewhat spicy flavor. After about fifteen days of aging, its
delicate white rind becomes covered with little blue molds, and the taste is
reminiscent of hazelnut. It's delicious, distinct flavor also comes from the
richness of the milk. The goats graze in pastures rich in vegetation such as
hawthorn, mulberry-tree, & juniper-tree.
19) Cabra al Vino / The Drunken Goat®
This is an artisan cheese
from Murcia, Spain. The Drunken Goat® is a semi-soft goat cheese
which has been soaked in Doble Pasta wine for 48-72 hrs giving the smooth rind a
deep violet color. The cheese is aged about two and a half months. It has a
semi-soft texture, it is sweet, smooth, and carries the distinctive flavor of
the Doble Pasta wine.
20) Cabrales D.O.P.
A renowned D.O.P. blue cheese from northern Spain (region of Asturias) wrapped
in leaves. Cabrales is made from blended cow's, goat's and sheep's milk - except
in winter when only cow's milk is available. It is matured in naturally-formed
caves and has a creamy to crumbly texture, a complex flavor and a powerful
bouquet. Cabrales is salted, wrapped in leaves and/or foil and matures for 6
months in natural limestone caverns. The locals are said to admire this cheese
when it's almost totally blue and con gusano (with maggots).
goat cheese from the Trasmontana region of Spain. The cheese is rubbed with
olive oil and paprika which gives it a pleasantly piquant flavor with a long
finish. It comes attractively packaged in a wooden crate.
21) caciocavallo cheese
From southern Italy, Caciocavallo (meaning "cheese on horseback") is said to
date back to the 14th century, and believed by some to have originally been made
from mare's milk. Today's Caciocavallo comes from cow's milk and has a mild,
slightly salty flavor and firm, smooth texture when young (about 2 months). As
it ages, the flavor becomes more pungent and the texture more granular, making
it ideal for grating. Caciocavallo is one of the pasta filata types of cheeses
which means it has been stretched and shaped by hand. It may be purchased plain
or smoked and comes in string-tied gourd or spindle shapes.
CAMPO DE MONTALBAN
semi-firm to firm Spanish cheese is a blend of cow, sheep and goat's milk
harvested in La Mancha. Aged three months, the texture and appearance are
similar to Manchego yet the flavor exhibits characteristics of all three milks.
Before 1985 this was considered a Manchego cheese. Campo de Montalban is rich
and buttery and finishes with a perfect balance in your mouth.
cheese comes from the Auvergne region of France; it is a soft, creamy cheese
with a dual rind. Chabrol is a name in the region.
is a hybrid between Camembert & Gorgonzola; hence the name. This German cheese
is made in Bavaria, near the Bavarian Alps. Made from cow's milk with added
cream, the cheese is soft & creamy with very mild blue veining. More closely
related to Brie than Roquefort, this mild & creamy cheese is great for the less
daring, or those beginning to experiment with blue cheese.
Camembert dates back to the 18th century and is named for a Norman village in
which there is a statue of the creator of one particular brand, Marie Harel.
Originally, this cheese was dry and yellow-brown, but after a few incarnations
it became softer and more earthy. In 1855, one of Marie Harel's daughters
presented Napoleon with a piece of that cheese, explaining that it was made by
her father in the village of Camembert. Napoleon liked the cheese, and from that
moment Camembert became known by its contemporary name. At the beginning stages
of ripening, Camembert is soft yet firm, getting creamier and more flavored over
time (usually 2-3 weeks). A genuine Camembert has a delicate, slightly salty
Typical representatives of
family are soft cheeses with white mould, like Camembert. Fairly mild & creamy,
they also posses a typical goat's
flavor, with a touch of mushroom taste.
Cantal is the oldest of all
French cheeses, this cylindrical cheese, approximately 12" in diameter, dates
back to the time of the Gaules. Cantal is
for 3 months. This cheese is the grandfather of the cheeses from the
Over the years, its reputation has appealed to more and more cheese lovers. The
form of the cheese is massive and dumpy, with a semi-soft
Auvergne is a region known for a thousand volcanoes, blessed by mountain storms
and summer sun; the pasture lands are extremely fertile. Cantal cheese captures
all the richness of these pasture lands. A well-ripened Cantal has a vigorous
taste, whereas a young cheese has the sweetness of raw milk. The
and homogeneous, with a thick, smooth, dry, yellowish-brown rind which is
inedible. Its smell is of the good earth and rich pasture lands. The taste is
tangy & buttery - a fine example of a true country cheese.
milk cheese was first produced in 1956, which makes it very young in the world
of cheese, considering it's estimated that cheese has been around for 5000
years. It is a modern, soft-white, cheese of oval shape with a smooth, velvety,
pure penicillin bloomy rind. Simply mild and creamy, this cheese is great for
the less adventurous. Affinage2 takes two weeks.
is a flat, wheel-shaped, sheep's milk cheese with a reddish-brown, thin, natural
rind5. The recipe is based on a cheese that has for centuries
been made by local shepherds. Capitoul has a light yellow pâte3,
a rich texture and a nutty finish. The sheep's milk gives the cheese a
cheese is perhaps one of the most ancient in all of Piedmont, Italy. Similar to
Castelmagno, this is a semi-firm cheese with a very unique, almost flaky
texture. It is almost dense when you bite into it. Aged for about 3 months, the
flavor of the cheese fills your mouth and lingers at the finish. As Castelmagno
is so scarce and at times, inconsistent, we chose to offer a cheese to please 12
months of the year. Packed in transparent, breathable paper and then in a wooden
CHABICHOU DU POITOU
Poitou-Charentes region is the cradle of the goat cheese producers. The victory
of Charles Martel over the Sarrasins at Poitiers in 732 created a rebirth of
goat cheeses (chebli in Arabic, from which comes Chabichou) which has made
Poitou famous. The Chabichou was awarded the A.O.C.1 in 1990.
One of my favorite goat cheeses, it is aged, has a wonderful firm, crumbly
pâte3 yet it retains a certain elasticity. It has thin edible
rind, a sweet and delicate taste, with a tangy bite and nutty finish.
a good example of a cheese that does not require a long period of affinage2.
Originally it was sold only fresh or demi-sec (half dry). Today people prefer it
more matured which gives it a round appearance. It has a white bloomy rind, and
a rich, creamy white pâte3. Its strong acidity prevents the
center of the cheese from maturing. It was accepted in the AOC family in 1977.
The pâte3 will melt in your mouth like butter. It is mild,
and slightly salty. In the ladder stages of maturation, the rind develops
reddish stripes, yet the pâte3 remains white.
comes from the granite plains around the Charolles region of Bourgogne, near the
Beaujolais vineyards, from which it gets its name. The richness of the
surrounding plains produces a subtle savor of milk, and the sweet saltiness of
its aroma is a pleasure to the palate. Its shape is a barrel with concave
sides. It can be eaten fresh, demi-sec (half dry) or sec (very dry). Its artisan
production varies greatly from farm to farm. Sometimes the cheese is made only
from goat’s milk, or a mixture of goat and cow milk. Tradition calls for the
cheese to be made from two portions of goat’s milk to one portion of cow’s milk.
This is a
mi-chevre, meaning half goat. It's other half is made of cow's milk. This
semi-firm tomme, is a cooked, pressed, washed rind cheese. Chaubier is smooth
and mild with a supple texture, but it possesses a persistent and distinct
goat's milk flavor. Chaubier is another favorite of mine, especially great for
catering events. It will appeal to a wide audience, and is easy to portion or
Chaumes is one of the most popular cheeses in France, produced by the "Fromageries
des Chaumes", one of the most famous and the biggest cheese making company. The
soft rind is bright tangerine-orange and the interior is smooth, supple and
quite rubbery. The nutty, almost meaty taste and aroma are mild. Affinage takes
four weeks. It is used as a table cheese and also for grilling.
This genuine cheese owes it
salty flavor to the area's soil, which has a high concentration of underlying
bedrock salt, and thus produces grass containing hi salt levels. The interior of
real Cheshire is smooth with a dryish texture and is the shade of a cantaloupe.
Here in the United States most Chesires are orange in color but in England most
range from cream color to golden yellow, so the orange shade of Cheshire makes
it stand out on the English cheese counter. Cheshire is organically dyed with
annatto, a harmless, flavorless coloring agent made from the pulp of annatto
trees. Some say Cheshire began to be dyed to make it stand out from the likes of
cheddar and help increase sales. It looks like they have succeeded. Cheshire
does come in a white version, which some in Cheshire say is the real thing, but
because the annatto does nothing to the flavor the real one is the orange
version. The flavor is slightly saline with a rustic, not too strong, tangy
flavor. It is neither nutty like Comte, or fruity like Mahon, or sharp like
CHIMAY WITH BEER
personal preparation and maturing of this cheese make it an exclusive product.
Its natural rind is bathed in Chimay Trappist beer so that its incomparable
flavor flatters the palate and the nose. The countryside of Chimay is coverd
with forests & pastures, and has always been a livestock-rearing area. Since
1876, the Trappist monks of Scourmont have known and passed-on the secrets of
making this semi-hard, cow's milk cheese, matured in the vaulted cellars of the
abbey. Today, Chimay is made with regional milk exclusively, and the Trappist
monks have modernized their production equipment. Technology has been combined
with tradition in order to satisfy the high consumption of this cheese while
maintaining it quality and authenticity.
most popular cheese in France, with well over 37,000 tons produced annually. In
order to make one wheel of Comté, approximately 150 gallons of milk are required
- the daily production of 30 cows. This cheese, whose quality is strictly
controlled by the French Cheese Board, is a close cousin of both Beaufort and
Emmenthal cheeses. Comté is graded on a scale of 1 to 20. The minimum score for
an acceptable cheese is an average score of 12. Scores with 15-20 wear a green
casein label; those that score 12-15 wear a brick-red label. We are proud to
only offer A.O.C.1 Comté bearing the green label.
Cotswold is a classic blend
of chives and onion, coupled with a quality Double Gloucester cheese, this
cheddar-like, smooth cheese is a modern rendition of an old British favorite. It
is named after a very picturesque area of Britain. A powerfully flavored cheese,
Cotswold is also well known in Britain as "Pub Cheese."
This cheese is Brie's little brother, some people consider it the grandfather.
It is smaller and thicker than Brie but otherwise possesses all the
characteristics of Brie. This cheese can be either fermier (such as Fougerus –
see #56) or industrially produced such as Cœur de Lion. The period of
is about four weeks.
from the bay of Mont Saint Michael, Le Coutance is an authentic triple cream
cheese with a unique subtle flavor with a soft and yellow, creamy pâte3
and a white bloomy rind.
CROTTIN DE CHAVIGNOL
The true Crottin de Chavignol is produced from the raw milk of an alpine breed
of goat easily recognized by its thick, brown coat. This is one of the few
cheeses that is extraordinary, eaten at any different stage of its maturity. It
is delicious when young, the pâte3 is fairly creamy & moist,
the flavor fresh, tangy with the distinctive goat's milk flavor. As it ages,
the pâte3 will become more crumbly, the rind drier &
eventually hard, and the flavor will become more pronounced - robust, yet never
sour. At approximately 10 weeks of age, the cheese will be dry, and ideal for
grating over salad or pasta.
Danish blue cheese, this rich cow's milk cheese is milder and less complex than
Roquefort, but has a zest all its own. The versatile, semi-soft Danablu can be
sliced, spread and crumbled with equal ease. Its low cost makes it ideal for
sauces, dressings, etc.
cream, bloomy rind cheese is
even richer in texture than a
fully ripe Camembert; however it is not quite as aromatic, or as flavorful as
your typical brie or camembert.
milk, soft-ripened, triple-cream cheese is very similar to St. André (see
#127). It has a bloomy white rind and a pale yellow, butter-like pâte. Very
mild and creamy.
Although most cheeses from the Pyrenées are made from sheep’s milk, this French
cheese is made with pasteurized cow’s milk.
de Montagne is ripened in the tradition of the Monts du Velay region and is
usually shaped in large, slightly squashed spheres and coated with brown wax.
This cheese is mild, semi-soft, and fruity and has a distinctive buttery flavor.
Great for sandwiches.
Sapin is a wonderful, small, triple cream cheese from the Franche-Comté region.
Super creamy, fairly mild with a ring of Spruce Bark (écorce de sapin) that
adds a “piney” flavor to it. Its larger counterpart from the same producer is
called Edel de Cleron (see #48).
from Holland. This mellow, savory cheese has a pale yellow interior with a red
or yellow paraffin coating (the yellow is more common in Holland). It's made
from part-skimmed milk and comes in spheres that can weigh anywhere from 1 to 4
pounds. Edam is second only to Gouda as Holland's most exported cheese. It's a
great all-purpose cheese, especially good when served with dark beer.
Cleron is made using a Vacherin recipe, but it is gently pasteurized. Available
all year round, this cow's milk cheese is known by some as Faux (fake) Vacherin.
Its creamy, almost runny consistency (when it's ripe) is identical in texture to
the real thing. And with its flavor that hints of that of balsamic, it embodies
the aura of the pine forests of the Jura Mountains where it is made. The
traditional way to eat a ripe Edel de Cleron, is to cut off the top rind and eat
the runny cheese out of the center. In the Jura, people make a complete meal of
it with boiled potatoes and cumin seeds. Sometimes wine is poured over the top,
and the box is wrapped in foil and baked for 20 minutes.
Emmenthal is made in Emme
valley on small family farms, where the art of making these huge (200 pound)
cheeses is passed on from fathers to sons. Emmenthal is made from part-skimmed
milk and brine. The cheeses are brought to a specially built "cave" to age, and
be turned and washed weekly. The result is a richer, nuttier flavor than the
standard wheels aged for 6 months. Emmenthal (also spelled Emmental or
Emmentaler) may be served a variety of ways, sliced or melted. It is a perfect
cheese for any cheese course and pairs with a variety of fruity wines, meats,
vegetables and with beer. It is also one of the main ingredients in a classic
Swiss fondue. Of course we will gladly cut these cheeses down to a more
manageable size for you – however at 200 lbs it does make an impressive sight.
50) Epoisses de Bourgogne
This is a strong-smelling,
washed-rind cheese, with an aroma of marc. The fine-textured pâte3
melts in the mouth, with a mixture of salty, sweet milk flavors. The origins of
the Epoisses can be found at the L'Abbaye de Citeaux. It is here that the monks
first produced this remarkably complicated cheese. We are told that Napoleon was
partial to this cheese and ate it with
wine. It was very popular in the early part of the twentieth century but
disappeared during the Second World War. In 1956, M. Berthaut of the village of
Epoisses revived production. The well known Epicurean Brillat Savarin, who has a
cheese named after him (see #14), called it "le
fromages" (King of
cheeses). Many people consider it one of the most interesting French cheeses. It
is often compared to the character of two well known French historic
personalities; the Epoisses has the force of Charles le Téméraire and the
sensibility of Madame de Sévigné.
The local shepherds have made ewe’s milk cheeses in the French Pyrenees for
4,000 years. Etorki is similar to these traditional cheeses of the region, but
is more supple and close textured. The milk comes from small flocks of black or
red-faced Manech sheep and is only made from late December to mid July (when the
ewes are impregnated again). From June to September, the flock's transhumance to
high pastures to allow the lowlands to regenerate. Etorki is aged from 3-6
months from fine, cut curd pressed in plastic molds, vertically stacked to press
curd and expel whey. After a two-hour brine bath, it is rubbed with salt and
later in brine soaked cloths. Etorki is oily with butterfat, yet firm and supple
with a burnt caramel sweetness and a creamy texture.
The cheese was invented in the 1950's and named in honor of the first US
satellite - Explorer. It is a soft-white cheese of cylindrical shape. The pâte
is soft, un-pressed and the cheese has a delicate aroma and slightly salty, tang
flavor. It is mild, very creamy, and will be enjoyed by the less adventurous as
well as the cheese aficionado. Affinage2 takes two to three
weeks and a fat content is about 75%. It is available in both a 4 pound and an
8 ounce size.
53) Feta “Valbreso”
Not all feta cheese tastes
the same. If you have tried other feta, but found it too bland, too salty or
soggy, you might want to try our French Valbreso brand. It has a pleasantly rich
and creamy taste, with a tangy, mildly salty edge. Feta was first made by
shepherds near Athens, Greece. Though the traditional Greek feta was made from
sheep's milk, feta is now often produced from cows' milk, or even from a
combination of sheep, goat, or cow's milk. Cow's milk feta has become very
popular and affordably priced, but to me, it too often lacks a fully rounded
flavor. Valbreso Feta, as the package tells us, is made from "the rich sheep's
milk of South West France."
54) Fol Epi
Fol Epi, meaning "wild wheat
stalk" in French, is a fitting name for this unique loaf with perfect eye
formation. Fol Epi is enrobed in a golden brown rind made from toasted wheat
flour. This pressed uncooked cheese is produced in Pays de Loire, an area long
known for its dairy produce. Fol Epi, matured in three months, is decoratively
embossed and has a pleasant, nutty and fruity taste similar to that of Gruyère
(#66). It is a perfect cheese for snacking or sandwiches.
55) Fontina “Val D’Aosta”
Genuine Fontina comes from Aosta Valley in the Italian Alps near the French and Swiss
borders. One of Italy's great cheeses, it has been made since the 12th century.
Fontina is dense, smooth and slightly elastic. The straw-colored interior with
its small round holes has a delicate nuttiness with a hint of mild honey. When
melted, as it frequently is, the flavor is earthy with a taste of mushrooms and
a fresh acidity. Fontina is the primary ingredient of Italian fonduta and is a
pristine table or dessert cheese. Fontina ripens in about three months and has a
fat content of 45 per cent.
Coulommier, or brie-style cheese, it is hand molded and decorated with fern
leaves, which give it a unique woodsy flavor reminiscent of the forest of
France. It is produced by Robert Rouzaire, one of the few remaining affineurs of
soft-ripened cheeses. This rustic cheese is one of our personal favorites; made
with un-pasteurized cow's milk, it is creamy, mildly flavorful, & delicious.
57.) Fourme d' Ambert
Fourme d'Ambert is one of
France's oldest cheeses (dating from the Roman period). Fourme d'Ambert is more
supple and dense than most blues, as well as being considerably milder than
Roquefort for example. The flavor is savory and nutty. You can easily recognize
it by its unusually tall cylindrical shape. Today the cheese is produced with
pasteurized cow’s milk. The maturing process takes place in humid cellars. The
is creamy with a lasting taste of wine. The period of maturing is 3 to 4 weeks
and every week the cheeses are injected by a syringe, containing Vouvray mœlleux
to promote the veining process.
58) Fromager d'Affinois
It looks like Brie but is
considerably thicker and is much creamier and richer. It is a double crème which
means that it has 60% cream content. It is so rich & flavorful; it reminds us of
is a cheese that has been known in the Auvergne for at least 1,200 years. Its
name is derived from the Auvergnat dialect word for buttermilk (gape), from
which it was once made. Gaperon is about the size of a baseball, except it is
dome-shaped with a flat bottom. It is usually tied with raffia or yellow ribbon.
It has a soft pressed curd that is spiced with garlic and peppercorns, and a
white, bloomy rind that is edible. Apart from the garlic and pepper, the flavor
is slightly salty and buttery. Young (under-ripe) Gaperon is markedly tart and
chalky tasting. The cheeses that have been allowed to age to perfection are
pillow-soft, straw-colored, and bulging, if not slightly oozing. Ripened
further, the cheese eventually becomes dry and firm, and is protected by a fuzzy
crust. Gaperon goes well with salad, bread and wine.
This is the
most famous Catalan cheese produced by Josep and family just outside of
Tarragona. It is distinguished from other cheeses by the mold growth on the
rind. This artisanally produced semi-hard cheese has luscious depth with a great
acidic balance. It is full bodied, flavorful, with a long, smooth finish that
hints of nuts and herbs.
Gorgonzola is a traditional, creamery and co-operative, blue cheese. The
greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an
excellent contrast to the rich, creamy cheese. Gorgonzola is made in the
northern Italian village, according to which the cheese has its name, either
from un-pasteurized or pasteurized milk to which the mould is added. At about
four weeks the cheeses are pierced with thick needles to encourage the spread of
the mould. Gorgonzola ripens in three to six months. The cheese is usually
wrapped in foil to keep it moist. Its color ranges from white to straw-yellow
with an unmistakable marbled green or bluish-green mould. The taste ranges from
mild to sharp, depending on age. Gorgonzola is also excellent in salads, dips
Named after the Dutch town of
Gouda, just outside Rotterdam, it accounts for more than 60% of the cheese
produced in Holland and it has a very long history. Gouda is a traditional,
creamery, semi-firm to hard cheese. It is round with very smooth, yellow, or red
waxed rind. The flavor is initially sweet and fruity. As time passes, the taste
intensifies and becomes more complex. Extra Aged Gouda, like our Old Amsterdam
(aged 18 months or more) has a sharp bite, followed by as sweet and salty
This is our
flagship aged Gouda. Aged at least 18 months, it has a firm light orange pâte3
and a black paper rind. Old Amsterdam is intensely nutty and sweet, it
is a touch salty with a slight butterscotch flavor and a dense but creamy
texture that melts in ones mouth. A great cheese for cheeseboards, or simply
snacking - I have yet to meet someone who doesn't love this cheese after they
imported processed cheese has a strangely large following. Though many cheese
aficionados (myself not excluded) may sneer at this cheese "processed" cheese,
many who have tried it can’t seem to get enough of it. This spreadable cheese
comes in two varieties. One is flavored with walnut and is nice when eaten with
pears and other winter fruits, or accompanied by blue cheeses. The other is
flavored with kirsch, the clear brandy distilled from cherries and their pits
and used in making fondue, cherries jubilee, and black forest cake. Gourmandise
is especially popular around the holidays, as it makes a good party spread.
GRAINDORGE CAMEMBERT AU CALVADOS
This cheese is a specialty of
the region of Normandie. It is a modern, soft-white cheese of round shape. The
rind is removed from a semi-cured Camembert, which is then soaked in Calvados.
The texture is creamy and the calvados gives the cheese a distinct apple aroma.
64) Grana Padano
Grana Padano is a
traditional, co-operative, un-pasteurized, cow's milk cheese produced in almost
every region of Northern Italy, including Veneto, Lombardy, Piedmont and Emilia
Romagna in the same style as Parmigiano Reggiano, but more industrially. This
cheese is often confused with, or used instead of "Parmigiano" since they have a
similar flavor and texture and Grana is usually less expensive. This cheese is
typically aged less than Parmigiano Reggiano, but when aged to the degree of
Reggiano, it can be an optimal product. The quality of our Grana Padano is
outstanding and is aged 16-20 months. The smooth, natural rind is extremely hard
and thick. The flavor is fresh, fruity and sweet, with a slightly sharp finish.
The pale, yellow
is hard, grainy and crumbly.
65) Gratte Paille
This cheese was invented in
the 1970's by a creamery in Seine-et-Marne. The name translates to: gratte
(scratch) and paille (straw). Hmmm… It is a soft-white cheese of brick shape
with a natural white rind. Gratte Paille is a triple cream cow's milk cheese
with a mild, mushroom-like buttery flavor which sharpens with age.
Gruyère is named after a
Swiss village. It is a traditional, creamery, un-pasteurized, semi-firm cheese.
The natural, rusty brown rind is hard, dry and pitted with tiny holes. The
cheese is a darker yellow than Emmental but the texture is more dense and
compact. Slightly grainy, the cheese has a wonderful complexity of flavors - at
first fruity, later becomes more earthy and nutty. To make Gruyère, raw milk is
heated to 93° F and liquid rennet is added for curdling. The resulting curd is
cut into small pieces which release whey while being stirred. Curd is cooked at
110° F and raised quickly to 130° F. The pieces become shriveled which is the
cue to place the curd in molds for pressing. The cheese is salted in brine for 8
days and ripened for two months at room temperature or a quick method: 10 days
at 50° F. Curing lasts from 3 to 10 months – or longer in the case of the
cave-aged Gruyère as described below.
67) Gruyère, Cave-Aged
Made in the
in west-central Switzerland, these hand made 80 pound wheels are aged in the
same "caves" as is Emmenthal cheese. Gruyère is one of the main ingredients in
the classic Swiss fondue. It has a richer, much fuller flavor than other
regular Swiss and French Gruyeres, and is slightly firmer. It is a great
snacking or sandwich cheese. Its durability makes it good for outdoor meals with
a hardy salami. It melts well in any dish (at low a temperature).
Havarti is a semi-soft, mild
cheese ideal for sandwiches. It is a simple, washed-rind cheese with irregular
holes throughout. There is plain version and one with dill seeds. Havarti is
named after the farm in Denmark where Hanne Nielsen first made it.
the marriage of two British classics; Double Gloucester and Blue Stilton,
brought together through a unique layering process. Creamy, forceful Stilton is
sandwiched between an exterior of mellow, satiny Double Gloucester. Made from
pasteurized cow's milk.
The Idiazabal we carry is
made by the family who created it, and still produces it today in the heart of
Basque Country (Navarra, Spain). An
un-pasteurized, smoked, sheep's milk cheese aged 8 months. It gets the best
flavor from being smoked with hawthorne
& cherry wood. Full flavored with a pronounced sheepy finish due to the raw
Jarlsberg is a traditional,
creamery, hard, Norwegian cheese. The world's most famous "Baby Swiss",
Jarlsberg has the consistency, texture and hole pattern of Swiss Emmental
(#49) but its flavor is more nut-like and sweeter. The
is golden yellow with holes of various sizes. A full wheel of Jarlsberg weighs
about 20 pounds, one tenth the weight of a wheel of Emmental. Jarlsberg can be
used as a table cheese, dessert cheese or sandwich cheese. A large quantity of
this cheese is exported all over the world, especially to the United States.
Kasseri is pale yellow in
color with a mild, buttery flavor and a springy, kneaded texture. It is a
versatile, multi-purpose cheese made from 80% sheep's milk with the remainder
comprised of goat's milk. There is no
but the white crust is smooth, creamy and springy. Quite salty and pungent, with
a dry feel in the mouth, it has an underlying sweetness due to the sheep's milk.
Kasseri is used in Greece instead of mozzarella and appears in many local
one of the oldest cheeses in Normandie. The cheese is circled by five bands of
rush leaves that prevent the cheese from collapsing during maturing. These five
bands are reminiscent of the five stripes, a colonel wears on his uniform, for
this reason the cheese is known as the Colonel. Today, these bands are more for
show than necessity in production. In fact, industrial dairies replace the rush
leaves with bands of green paper. In the course of its maturing, Livarot is
colored reddish-orange with the natural taint of rocou, a South American plant.
This makes the rind5 smooth and brilliant. Depending on the
length of maturing, the pâte3 is golden yellow with a taste
that is perfumed and slightly piquant. The lovers of this cheese delight in its
strong odor and full flavor.
French, Swiss-style cheese is made from whole cow's milk for a delicious sweet
and nutty taste. Its rich amber color, straw-like pâte3 and
large eyes6 make this cheese great for snacks and
sandwiches. It is very versatile - slices, dices and melts easily!
Mahon is a
traditional, un-pasteurized, hard cheese. It is produced from cow's milk on
Minorca, the outermost of the three Spanish Balearic Islands. The hard, orange
rind carries the imprint of the cheesecloth and tends to be greasy. The curd is
piled in the center of a cloth, square corners are knotted and twisted together
and the cheese is pressed and twisted for a few days. This gives the cheese its
typical "cushion" shape. Our Mahon is aged 2-3 months when the texture is smooth
and supple and the aroma is sweet and fruity, we can also, upon special request,
obtain one this is aged longer.
a D.O.C. 1 cheese which can be made only from the milk of the
Manchega sheep which graze in the provinces of Albacete, Ciudad Real, Cuenca and
Toledo, all of which form the region of La Mancha, Spain. "El Trigal" brand is
produced by the Corcuera Family, which was the first in all of Castilla, La
Mancha to make and commercialize Manchego Cheese. The best cheese is produced
when the milk is the richest, which is between August and December. This
Manchego is extremely buttery and aged to perfection at 4 months, 8 months or 1
year. We also carry a reserva, which is deeply flavored at an age of 18 months
and comes in a wooden crate. Manchego is great on its own or served with
membrillo (quince paste), olives and/or a good Serrano ham, or as a dessert with
fresh fruit and honey.
is a very rich (about 70% fat) cream cheese. Its soft, smooth, creamy texture
makes it a good substitute for whipping cream for any of your favorite desserts.
It is the key ingredient in the popular dessert, tiramisu. It may also be used
as a substitute for sour cream or crème
in savory dishes. It makes a luscious creamy pasta sauce. It is fabulous served
with fresh berries or other fruit and a sweet dessert wine. Serve for breakfast
on scones or other breakfast pastry.
semi-firm to hard (depending on age), cow's milk cheese produced in Normandie.
Somewhat of a cross between Edam and cheddar, allowed to ripen for 4 to 18
months. The method of production is the same as the Dutch cheese Edam. Some say
the cheese originated in Holland, others claim it was always produced in France.
The truth probably lies in the fact that in the 17th century, Colbert forbade
the importation of foreign cheeses so the people in Northern France started
producing their own. It was only in 1935 under a treaty between France and
Holland that Mimolette was officially recognized. The natural rind ranges in
color from yellow orange to light brown and is pitted, dry and hard resembling a
melon. Intensely fruity, it is popular as a cooking cheese and as a snack, eaten
with a glass of beer. When young (4 - 6 month), the cheese is firm compact and
slightly oily with a subtle fruity aroma and a mellow nutty taste. Most of this
cheese is, however, eaten when aged. The bright, deep tangerine color of the
cheese is due to the natural dye, annatto. Mimolette is also known as Boule de
Lille or Boule D'Or, the reason being is that the cheeses were originally
matured in cellars situated in the town of Lille.
sheep's milk cheese from Spain is brand new, and very rare in the U.S. It is
produced with milk selected from the mountains of Castilla-Leon and the affinage
takes place in El Escorial, the summer home of the King. This full bodied
cheese is tangy and fruity, with a pleasant salty finish.
MONJE BLUE CHEESE
Monje is a
farmhouse Blue Cheese produced in one of the four towns of Asturias where blues
are made. Cabrales, Valdeon & Picos de Europa. Monje is very
similar to Cabrales, and in fact was called Cabrales until the
granted. Our Monje producer was just outside the boundary of the region (2
miles) and thus his cheese was renamed Monje. Wrapped in plain leaves, and gold
foil, Monje is usually made with cow's milk, as are the others, as goat's &
sheep's milk are extremely scarce in these areas and are available for only a
short period of time in the spring. Generally aged longer than the other blues
of the region, with slightly less bluing and a sharp, robust flavor. A truly
great blue, we feel that it is of consistently higher quality than most
is a small cheese from the Vosges.
It has a dry, slightly pungent orange/white rind with a smooth runny interior.
(meaning "small market-town") is produced in the village of Morez in the Jura
mountains. Its creation dates from the 19th century. Its was originally made for
the personal consumption of the Comté (#37) cheese makers. Every
night, soot was sprinkled on the fresh curd that remained at the bottom of the
barrel, which prevented a rind from forming and kept the insects away. The next
day, left over pieces of cheese were put on top to make the Morbier. The cheese
is uncooked and pressed, and allowed to mature for two months. It is then
brushed with salted water. The shape is round with sides that bulge slightly ;
it has a horizontal black furrow through the middle. During the maturing period,
the cheese develops a natural fine rind. The pale yellow pâte3
is supple and soft when touched, dry and sticky at the same time. Morbier is
savory, fruity, & mild, contrary to what its aroma might suggest. The production
of this cheese is protected by a special label from the Franche-Comté; it
belongs to the A.O.C.1 family.
80) MOZZARELLA DI BUFALA "LUPARA"
fresh, stringy textured cheese with porcelain-white color, it has an extremely
thin rind and delicate taste. When cut, it produces a white watery fluid with
the aroma of raw milk. Apart from its typical round shape, it is also produced
in small cherry tomato sized pieces. The peculiarity of this cheese is entirely
due to the technology used in its preparation. It is produced exclusively from
whole buffalo milk. Buffalo milk is not for drinking and is used exclusively for
making mozzarella. Cow's-milk mozzarella (such as most domestic ones) are balls
of fresh cheese swimming in brine, with a similar texture to authentic
mozzarella, but absolutely tasteless. Made from buffalo milk, it becomes an
altogether different matter. Our brand is of exceptional quality and is flown in
from Italy every two weeks.
monks who were prohibited from eating meat, created Munster in the 12th century
in a monastery situated in a valley of the same name. During its affinage2,
Munster is turned every two days and washed with warm water from the Vosges. This washing of the rind produces a
slightly corrugated and humid, yellow coating which turns red over time and
protects the cheese as it ages. Under the rind we find a pâte that is pliable
and sticky. The cheese has a strong odor that goes well with its balanced,
strong, direct, taste. Its aroma reflects the high meadows of the Vosges where the grasses are rich in aromatic plants. In 1978
the cheese was accepted into the A.O.C.1 family.
Murol is by
is origins the younger brother of Saint-Nectaire. This cheese was created
between the two world wars. To prevent any confusion, the creator pierced a hole
in the cheese; this had the side effect of accelerating the maturing. The piece
cut out is wrapped in a red paraffin wax and sold under the name Murolait. The
rind is washed and has a rose-orange color. Its pâte3 is
yellow and pliable. This cheese has a delicate flavor. Wonderful for cheese
lovers who enjoy soft tastes.
Nevat is a very unique, soft-ripened goat cheese invented and
produced by Josep of “Can Pujol.” From the heart of the
Barcelones Mountains in Catalunya, Spain, he makes the cheese using only his own
and neighboring herders fresh, same-day milk. Nevat’s rind is treated with a
penicillum mold, enabling a beautiful bloomy white rind that transforms the
curd. As it matures, it softens from a semi-soft texture. The flavor is
delicate and sweet with a slight tang. Nevat is hand-formed with cheesecloth,
providing a rounded square with a turned up point in the middle. The name means
“snowed” in Catalan.
NISA, QUEIJO DE
Nisa is produced in the northern part of the Alentejo region (southern
Portugal). Indigent farmers made it for themselves, and for that reason, made
larger wheels than the Évora cheese, whose production is similar to that of Nisa.
Merendeiras de Nisa is produced with raw sheep's milk and uses thistle flower
for coagulation. The cheese is typically eaten semi-hard and hard. When hard,
the finish is very different from that of the Évora.
OLIVET AU FOIN
Foin is a French, soft-white cheese of round shape made from cow's milk. The
rind is soft and dry, decorated with fine strands of hay. This cheese is very
similar to Camembert, but milder and creamier. The period of ripening is at lest
one month and the cheese has a fat content of 45%.
almost crumbly sheep's milk Basque cheese has medium blue veining that is on the
milder end of the scale. It has a typical Basque sheep's cheese flavor,
combined with a distinguishable blue note.
Natural is similar to other well known Basque cheeses such as Ossau-Iraty
(#87) or Etorki (#51). It is generally a drier, more firm
cheese with a nutty flavor.
is probably the least known A.O.C.1cheese. It is a
traditional, un-pasteurized, semi-soft cheese made from sheep's milk. It is in
the shape of a wheel, with a natural rind. This cheese is made with the milk of
Manech ewes. Affinage2 takes at least 60-90 days. The
temperature of the cellar must be below 53° F. This cheese unites two regions of
France in the Western
Ossau in the valley of the Bearn and Iraty in the beech forests of the Pays
Basque. The cheese is full of a delicious, nutty, robust taste if it is produced
during the period from June to September when the herds move up to the high
PALET DU ROY
excellent example of a tomme de chèvre, this cheese is aged for six months. This
raw milk farmstead cheese is made on a small château near Paris. A hard
textured cheese with a natural ashed rind, this cheese has a complex, sharp
flavor that will appeal to a wide number of cheese lovers.
a semisoft goat's cheese from Portugal. This is the most typical cheese found in
Portugal. Flavorful & salty to the finish as most Portuguese cheeses are. These
can be marinated, rolled in herbs, or just eaten as is. They are perfect in
salads or cooked in the oven. The cheese is pasteurized and animal rennet is
similar to Italian Parmigiano Reggiano, this popular Argentinean cheese is often
used instead of true Parmigiano, due to its affordability, and often used
instead of domestic parmesan due to it's superior texture and flavor. Because
the wheel is smaller, its name is the diminutive in Spanish for the Italian
cheese, Reggiano. It is made from pasture fed cow's milk.
PaRmigiano-Reggiano (24 Month)
is a traditional, un-pasteurized, hard cheese made from skimmed cow's milk. It
is shaped like a drum with a sticky, hard, yellowish rind that carries its name
emblazoned on the side. Parmigiano-Reggiano weighs 75 pounds and must be cut
using special Parmesan knives. The aroma and flavor is sweet and fruity, the
color fresh yellow. Parmigiano-Reggiano's flavor is unmistakably piquant. We buy
our Reggiano it lots by whole wheels only (never pre-cut in cryopaks) from
specific farms aged from 24-26 months. We cut and wrap the wheels weekly in
accordance to demand to assure that our product is always "fresh" and of the
Parmigiano-Reggiano Riserva (36 Months)
proud to offer this amazing Parmigiano made for us by the Bonati family and aged
to perfection for 36 months. This cheese starts its life as a top quality
Parmigiano-Reggiano, and the best wheels of the lot are hand selected to be aged
for an additional year. Only two wheels of this extraordinary cheese are
produced a day, and therefore we cannot guarantee constant availability.
one of the first cheeses to be made commercially using ultrafiltration, a method
of extracting the solids from liquid milk, which gives a much higher yield of
solids than when traditional means are used. It is a soft-white, vegetarian
cheese made from cow's milk. If the cheese is allowed to ripen in a warm, humid
cellar for two or three weeks, the interior of the cheese melts and the taste is
similar to Brie.
Pecorino di Fossa
sheep's milk cheese is produced in the Sogliano al Rubicone, region of Romagna.
Its creation began in the 12th century, accidentally, when farmers hid their
treasures in caves during the Saracen pirate raids. As per tradition, the cheese
is wrapped in cloth and buried in earth inside caves in mid August and then dug
up November 25 during the holiday of Santa Caterina. The cheese becomes deformed
from its long stay underground (over 100 days) yet it acquires exceptional
fragrance and flavor. Pecorino di Fossa has a pronounced odor of fermented
cheese. The flavor is rather savory or, in some cases, somewhat piquant.
(Available from the beginning of December until stock is depleted).
95) PECORINO FOGLIE DI
Foglie di Noce is a farmhouse sheep's milk cheese from Emilia Romagna which is
aged in walnut leaves in ventilated caves. It has a very particular aroma and
flavor. Wonderful paired with artichokes and raw vegetables. Walnut leaves ripen
only twice a year thus both production and availability are limited.
PECORINO PEPATO AGED
Pepato is a
hard sheep's milk cheese aged a minimum of 5 months. The name means "with
pepper" as the cheese has whole black peppercorns in it. It is traditionally
used for grating.
Pecorino Pepe Nero
above, only aged less, giving it a less sharp flavor and a smoother texture.
Pecorino Romano "Genuine Fulvi"
One of the
very few Pecorino Romano cheeses still produced in the countryside of Rome;
therefore, according to tradition, it is referred to as "Genuine" Pecorino
Romano. A hearty, full flavored sheep's milk cheese produced in our plant in the
village of Nepi, using the finest milk from sheep in the Lazio region. The milk,
rich in fat and protein, is selected from small producers, analyzed regularly
and has no additives or hormones. The cheese is handmade in large 65-pound
wheels according to ancient tradition and still aged naturally in cellars.
Fulvi is never as hard or dry as Pecorino Romano made in Sardinia. It has a
bold, pungent flavor and is a cheese to be eaten, not just grated. When grated,
Fulvi is not fine like powder rather it is larger then other Romanos and does
not disappear in food. We and our producer guarantee the very best in quality.
98) Pecorino Toscano
certified cheese from Tuscany in central Italy, Pecorino Toscano is an
outstanding cheese that can be used in many ways – as an appetizer with olives
and Prosciutto, on salads, on soups, slivered on vegetables, in main dishes and
at the end of the meal with honey drizzled on top. Pair with full bodied red
A member of the Brie family,
this French soft-ripened cheese is made from goat's milk and has a white creamy
smooth interior and a flowery white edible rind. It is delicately flavored,
hinting at its goat milk content. It's shaped like a hexagon and ripens in just
2 weeks. As with most cheeses,
should always be served
at room temperature so its full flavor is allowed to develop.
100.) Perail de Brebis "Lou Perac"
Perail is a traditional,
un-pasteurized, natural-rind cheese made from sheep's milk. It is a thin,
disc-shaped cheese with a pale straw color and a pinkish tinge. Perail has the
softest, most delicate of rinds with a nutty aroma and has a sweet taste due to
sheep's milk. It is another great cheese from the Aveyron. The land on the
massif Des Causses is rich in floral growth and this is transmitted to the
cheeses. This cheese requires a short period of
101) Petit Basque
Petit Basque is a traditional
sheep's milk cheese of the French
Mountains with a pale
cream-colored interior and an amber wax rind. Fruity, nutty and olivey with a
velvety feel on the tongue, it is a delight served with fresh walnuts and dates
after a meal.
soft-ripened wheels of goat's milk, we consider this cheese a "goat's milk
camembert". With a brie-like springiness and an ivory-white bloomy rind, this
Petit Bichon makes a great alternative to a cow's milk brie. Distinctive goat
aroma with a creamy, milky, clean goat milk flavor.
From the Fromagerie Paul Renard
in Flongy-La-Chapelle, France comes this light, soft
cheese. It is a surface-ripened cheese, meaning it ripens from the outside in -
don't we all? The result in this case is a supple, soft, light beige interior
that is a perfect addition to a cheese plate or can be used in rich cream
Piave is a cow's
milk cheese produced with milk from the Bruna Alpina race which are fed on fresh
foliage from surrounding mountainous pastures. The rich and high protein milk is
particularly apt for cheese making and imparts the special sweetness so
characteristic of the cheese.
l'Évêque is one of the oldest of French cheeses. Its origins trace back to the
12th century under the name of d'Angelot. It was only in the 17th century that
it took its name from the village where it was made, namely, Pont l'Évêque. The
village is situated between Lisieux and Granville in Normandie. This cheese
obtained the A.O.C.1 certification in 1976. As the cheese
ripens, the rind takes on a reddish-orange color, with a pâte3
that is soft and yellow and has tiny eyes6. This cheese is
greatly appreciated by cheese lovers for its taste which is acquired from the
gentle sun and humidity that produce the lush green grass in Normandie. The
aroma can become quite strong, and the taste is creamy, finely textured and
smooth, full flavored and extremely pleasant.
This cheese is related to
Port du Salut, with which it is often confused. It is produced in Entrammes, in
the department of Mayenne in northwest France. The rind of the cheese is
slightly moist and colored, with regular traces of the plastic-covered cloth
used in production. It has a very faint smell. The
is elastic, cream-colored, soft, and supple.
takes one month.
107) Pouligny St. Pierre
Saint Pierre is often known as the pyramid, or Eiffel tower, because of its
pyramid shape. The cheese is produced in the valley of the Brenne, situated in
central France. This region is known for its mild climate which allows for the
growth of rich pastures. The cheese is made from alpine goat’s milk, perfumed by
the heather and herbs of the moor lands. To achieve its splendid form, the
curd7 is ladled into a pyramid shaped mould that has holes in it.
The draining of the curd lasts several days, once finished the cheese is taken
out of the moulds, salted and allowed to dry on willow trellises. After four
develops a dry, naturally blue mould. If the cheese is allowed to mature longer
the rind’s color deepens and the mould spreads. The
is remarkable white with a fine texture, moist and soft and the taste has a
rarefied sour flavor, followed by a saltiness, which turns to a sweet,
milk cheese that derives its name from
(meaning to scrape in French). The cheese is made in the form of a wheel, about
3 inches thick and 13 to 17 inches in diameter, weighing about 15 pounds. The
rind is yellow to dark-beige; the pâte3 is firm, uncooked,
unpressed with a seductive light yellow color. Once melted, the taste is nutty,
fruity...a sheer delight. The fame, sympathy and interest of the Raclette is in
the way it is most enjoyed. One gathers round a table, cuts the cheese in half
and then melts the cheese over a Raclette machine or other heating device
(originally a fire). Served melted with baked potatoes and cooked and cured
meats, the cheese demonstrates all its delicious gustative qualities. In a
mountain chalet after a day’s skiing one is taken a step nearer to paradise. The
cheese dates back to Roman times when it was used as a form of money exchanged
for other essential goods. Local farmers have passed the methods of production
down through the generations. We carry both a French, and Swiss made version.
Raclette, Smoked “Brezain”
A wonderful twist on the classic Raclette, this Brezain has a lovely, subtle
smoky flavor that will delight Raclette connoisseurs everywhere. Rather than
overwhelming the flavor of the cheese itself, as some smoking methods tend to
do, here the inherent richness of Raclette is merely enhanced with smoky
nuances. Sumptuous melted over potatoes and meats.
rind cow's milk cheese from the province of Cuneo with a smooth, sweet flavor.
Raschera is generally aged for about 50-60 days. Very little makes its way out
of Italy so this is a real treat for any cheese plate. The name originates from
a lake in that area. The wheel is wrapped in paper and then packed in a wooden
Reblochon was the first cheese of the Savoie region to be granted the A.O.C.1
certification in 1976. The cheese is made by mixing the milks of three different
breeds of cow: abondance, tarine, and montbéliarde. The birth of this
fascinating cheese is due to the ingenuity of the Savoie herdsmen. In the 13th
century, the farmers were completely dependent on landowners who insisted that
the entire herd's milk was their property. At milking time, the herdsmen did not
quite complete the milking. After the controllers had left, the herdsmen
finished the milking; they "re-blochaient" (meaning to re-milk). From this, the
cheese was named Reblochon, made with the creamy milk of a second milking. The
cheeses are put into a cellar to dry, and are turned every 2 days and washed
with whey which gives the rind5 an orange-yellow color with a
velvety texture. Reblochon is a well-proportioned cheese with a nutty aftertaste
that contrasts with a strong odor of the cellar and an herbal aroma.
This is a
cheese made from 100% sheep's milk. Characteristic of Southern Italy, it is
enjoyable for cooking, salads or on its own and is available in semi-soft form
or hard, which is used mostly for grating. The hard Ricotta comes as either
Testa di Moro (ball shaped), in the individual serving size form of a cone & as
a cylinder. Frescolina is a cone with crushed red pepper. Roasted Ricotta - soft
Ricotta roasted in the oven for a sweet finish. Ricotta Salata, or salted
ricotta, is one of Italy's most unusual and least understood sheep's milk
cheeses. The milk curds and whey used to make this cheese are pressed and dried
even before the cheese is aged, giving this pure white cheese a dense but
slightly spongy texture and a salty, milky flavor -- like a dry Italian feta.
Despite its name, this is not ricotta as Americans have come to know ricotta. In
Italian, ricotta simply means "re-cooked." It is a cheese-making process rather
than a specific cheese. Sicily, because of its abundance of sheep, is
justifiably famous for its sheep's milk cheeses.
111) Robiola della Valsassina
versions, like the Robiola di Roccaverano D.O.C. 1, there is
no rind5; the pâte3 is soft with a color
ranging from whitish to straw yellow. The flavor is sweet and yielding. In aged
types, like the Robiola della Valsassina, the cheese is aged in natural caves,
where it forms a thin rind of a pinkish color veiled by a layer of greenish
mold. In this case, the pâte3 has a straw-yellow color. It is
fattier and has a piquant flavor. The Robiola della Valsassina is made not only
in the traditional shape but also in small versions the size of corks. Those
robiolini are eaten plain or flavored with olive oil and pepper. At Lecco, in Lombardy, the robiolini are
shaped like small rolls and weigh between 50 and 100 grams (1 3/4 and 3 1/2
oz.). They are prepared from cow's or mixed milk and are aged for a few days.
A member of the Brie family,
this French soft-ripened cheese is made from sheep's milk and has a white creamy
smooth interior and a flowery white edible rind. It is delicately flavored,
hinting at its sweet sheep's milk content. It's shaped like a hexagon and
ripens in just 2 weeks. As with most cheeses, Rocastin should always be served
at room temperature so its full flavor is allowed to develop.
This cheese, also known as
Montbriac, is made in Pouligny-Saint-Pierre in central France by a small
agricultural concern. It is the result of a successful experiment that combined
blue mold with a typically French soft, creamy cheese. The French are well-known
for their expert ability to produce the world's best soft cheeses, and
Rochebaron is no exception. Rochebaron is made by injecting their delicious
soft-as-Brie cheese with the same mold, “penicillium roqueforti”, that is used
to produce Roquefort. It's rich, sinfully creamy, and has a distinct, blue
flavor; this wonderful product is a fantastic example of the French love for
This artisanal sheep's milk
cheese from Cuenca, Spain is hand-rubbed with oil and
fresh rosemary and aged in caves for eight months. Estanislao and his brother
have been making the cheese for many years – it is somewhat chewy and complex
with a long finish that highlights the rosemary.
We have just begun carrying
this fine, hard, raw milk sheep's milk cheese from Navarra,
Spain. Our producer Miguel is the best there is - however; if there is not
enough cheese at times, be patient as he is making it. Aged six months, it has
some similar characteristics as a Manchego, though drier, harder, and
the world’s greatest blue cheese, Roquefort is produced entirely from the milk
of sheep that feed on the vast plateaux found in the Aveyron (Causses - a
limestone plateau ringed with cliffs). The ripening of this cheese takes place
in the natural damp, aired caves found under the village of Roquefort-sur-Soulzon.
It is the quality of the milk, the processing of the curd, the adding of
“penicillium roqueforti” and finally the ripening in natural caves that give us
this unique and remarkable cheese. The exterior aspect of Roquefort is white and
faintly shiny. The pâte3 is cohesive at the same time slightly
crumbly. The texture is buttery with blue veins of mold extending to the edges.
The smell has a subtle register of sheep’s milk. The taste is complex, and quite
outstanding… soft, creamy, slightly salty, with an after taste that leaves the
palate craving for more.
This cheese is the same as the
top crafted Camembert cheeses, only instead of originating in Normandy, it comes
from the village of Charcenne in the
Haut-Savoie. It is there that the Milleret family has been making Roucoulons for
three generations. It contains 55% butterfat and has a rich creamy flavor. In
France, they will often rub cinnamon into the cheese and spread it on brioche or
French bread at breakfast. In turn, they will rub the cheese with a variety of
dried herbs, for the evening or eating after dinner. But most just love the rich
flavor of the double cream cheese all by itself.
This modern cow's milk cheese
was first created in the 1980's in the French region of Loire, with the aim of
attracting attention in supermarket delicatessens. Today, it is a familiar log
of creamy, fresh cheese rolled in fresh herbs and garlic (hence Roulé – to roll
in French). When cut, spirals of herbs are beautifully exposed. It's so creamy
it will melt in your mouth!
119) Saga Blue
Original Saga is a cross
between blue cheese and brie - similar to Cambozola (#24) - a creamy,
blue-veined cheese with a white-mould rind. It is very mild for a blue-veined
cheese, with most of the flavor resembling Brie. The original Saga, such as the
one we carry is made in Denmark, though there are now brands produced
domestically as well.
120) Sage Derby
Sage Derby, pronounced "darby",
is a firm, mellow-yellow, tangy cheese that is flavored with sage. Sage leaves
are soaked in water and chlorophyll and then this bright green liquid is added
to the cheese curds producing a marbling effect and subtle herb flavor. Many
have taken to using Sage Derby for holiday presentations on Christmas and St.
Patrick's Day because of its festive green color.
121) SAN SIMON
cow's milk cheese from Galicia, Spain shaped like a teardrop. The cheese has a
lovely caramel colored exterior with golden pâte3 and tiny
eyes6. The smoked flavor comes from aging the cheese on abedul
wood. Only four producers make the cheese, one large factory and three artisans,
our brand being artisanal. The flavor is subtle with light smoked finish - not
SAO JORGE CHEESE
cow's milk cheese produced on the island of Sao Jorge in the Azores.
Cheese-making, in this region, dates back to the 1400's when settlers from
various regions on the mainland moved and brought along their livestock. They
were able to take advantage of the lush countryside to make a full flavored
cheese which is firm in texture yet rather crumbly as it is eaten when semi-hard
Scamorza – plain or Smoked
Traditional, creamery, stretched, curd cheese made from cow's milk. It is smooth
and shiny, traditionally made in a "money-bag" shape. This cheese resembles
Provolone. It is rubbery, with a stringy texture and is drier than mozzarella.
The smoked version, Scamorza Affumicate is more popular than the plain and is
often used in pasta dishes. It is also served with ham, mushrooms or vegetables.
The name of this cheese has somewhat macabre overtones: scamozza is an
expression in southern Italy which means "beheaded", it is meant here to
describe the cheese's appearance (tied in a rope bag).
Selles-sur-Cher, for many generations has maintained its original artisan method
of production. This cheese was one of the first to be accepted as an A.O.C.1
product, in 1975. Its form is in the shape of a thick disc with beveled sides.
The delicious taste is reminiscent of the gentle valley life of the Loire et
Cher. The fine wood charcoal covering is subtly tainted blue. By contrast its
pâte is snow white with a downy rind that shows superficial molding. The more it
is aged, the more its "hazelnutty" flavor becomes accentuated. At the first
taste the cheese is moist, heavy, and claylike; this is followed by a softening
as it melts in ones mouth.
produced according to traditional inherited methods similar to those used in
making Serra da Estrela (#123), but with milk from the Merino sheep,
the predominant breed in the Alentejo rather than the Bordaleira. Serpa, named
for the town of the Baixo Alentejo, is straw yellow colored with a stronger
flavor and aroma than cheese from Beira (such as Amarelo). Serpa is usually
creamy, but is also eaten when firmer. Thistle is used as the coagulant.
123.) SERRA DA ESTRELA
D.O.P. 1cheese, which dates back to the 12th century, is famous
throughout the world for its unique character and intense flavor. The Bordaleira
ewes produce some of the finest milk in all of Portugal. The cheese is handmade;
it takes an average of 3 hours to make one cheese and only 2 or 3 are made per
person, per day. The cheese is made from November through February using milk
collected from a single milking. Thistle is used as rennet and is evident in the
flavor profile of the cheese. Serra da Estrela is eaten in two styles - buttery
and rich where it oozes once you cut into it, and more mature - more cohesive
and firm and a bit more pungent.
was originally from Scotland and marketed in England, but now is only produced
by several creameries in Shropshire, England. It is similar to Stilton, heavily
blue-veined cow's milk, with a creamy to crumbly texture and an inedible brown
natural rind. It is a much sharper cheese and is colored with annatto to give
it a bright orange hue.
originates from the Auvergne region of central France, an area renowned for a
centuries-old tradition of blue cheese making. Saint Agur is made with milk from
cows which graze upon the rich grass of volcanic pastures. Using the traditional
savoir-faire of the Haute-Loire, Saint Agur is matured for 80 days to produce a
rich blue and creamy cheese. Saint Agur is characterized by generous blue
veining on a smooth ivory pâte3 and has none of the harshness
associated with some blue cheeses. It offers the perfect balance of a rich blue
taste and a smooth, creamy texture, literally melting in the mouth.
1976, Saint Albray comes from the Aquitaine region of France. A soft,
Camembert-like cheese, it has similar attributes, and is considered a mild
full-flavored cheese. The pâte3 has many tiny eyes6,
is pale yellow, and the rind5 is rubbed with crushed Annato
seeds. Made with pasteurized cow's milk, this cheese is ripened for two weeks
and formed into a flower shape, with each "petal" forming a half pound of
cheese. The "petals" are formed around a plastic disk, when removed it creates a
hollow center giving the impression of the center of the flower. Saint Albray
slices beautifully and when the whole wheel is displayed, this cheese makes an
attractive centerpiece to a table.
is the result of the know-how of master cheese-maker Yves Soulié. Produced in
the heart of the Aveyron, France, this soft ripened triple cream is an amazingly
rich and creamy cheese that is made from fresh cow’s milk and enriched with pure
cream. St. Andre has a thin bloomy white edible rind and a soft creamy pâte3.
Its flavor is rich and buttery, due to the addition of sweet cream during the
cheese making process.
This is a raw milk cheese that comes from the farms in the Rhone-Alps area of
France. Affinage2 takes at least two weeks. The rind5
has a natural yellow mold, and the uncooked, unpressed pâte3
of this little cheese are soft with a mild flavor.
Stilton is a blue-veined
cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow,
blue-green veins and a wrinkled tan-brown rind which is not edible. Stilton is
milder, and drier than Roquefort or Gorgonzola, with a slightly bitter note.
Stilton's are allowed to mature for 6 to 8 months.
130) SOTTOCENERE® WITH
semi-soft cow's milk cheese from Veneta, Italy, aged in ashes to preserve it as
per Venetian farmers' tradition. The ash ingredients include nutmeg, cloves,
coriander, cinnamon, licorice, & fennel. The pâte is mellow, allowing the flavor
of the black truffles that spot it to come through. The rind is aromatized with
a little bit of truffle oil. This is the real Sottocenere®, imported
exclusively by our friends at Sini Fulvi – accept no imitations.
this wonderful little cheese is rindless and made from 100% local cow's milk.
Originally a version of Banon, a goat's cheese from Provence that is dipped in
eau-de-vie and wrapped in chestnut leaves, St. Marcellin is now a cheese all its
own. Intensely creamy, nutty and complex in flavor, St. Marcellin is one of
those rare cheeses that takes you back to its homeland. Still similar to Banon
(#3), minus the chestnut leaves, St. Marcellin is a bit creamier and
more forceful than its leaf-cloaked cousin. The story goes that one day during
the autumn of 1445, the young prince Louis was out hunting when he was trapped
by a monstrous bear. After being rescued by two loggers, they invited the prince
to share their meal - bread and, you guessed it, St. Marcellin cheese. When the
prince returned to Paris to become King Louis XI, he brought his cheese
suppliers with them, and since then, the St. Marcellin has been enjoyed by all
members of French society.
Sainte Maure Caprifeuille
log-shaped, aged goat cheese is similar to a Chabichou. The cheese has a sweet
and delicate taste, touched by a faintly acidic and salty flavor. The natural
rind5 has a "wrinkled" appearance due to the type of ladle used
with white, yellow and blue mould. The pâte3 is firm, white
and has a chalky texture when young. After a long period of maturing the pâte
will become crumbly. The Sevre et Belle cooperative who produces this cheese for
us is run by local people from the village of Celles-sur-Belle in the West of
France. It has remained faithful to tradition while constantly adapting to
advances in technology since it was founded in 1893.
Sainte Maure de Touraine
Maure is the masterpiece of the Touraine goat cheese. This cheese is easily
recognized because it has a long straw through its length. The straw is there to
facilitate handling of the cheese, and to enable fast drying, rather than to
allow the cheese to fly when the wind is blowing (as one legend goes). In the
middle ages, it was already a favorite cheese amongst nobles, and aristocrats.
The cheese's ivory white pâte3 is rolled in ash. When
ripened, it develops a thin layer of grayish-blue mold. The aroma is of walnut,
and the cheese has a slightly salty tang depending on its stage of maturation.
134) Saint Paulin
Saint Paulin is a semi-soft
cheese made from cow's milk. The thin, washed rind is smooth and leathery. It
ranges in color from pale yellow to bright mandarin orange. It was the first
French cheese produced from pasteurized milk. St. Paulin (also known as Port
Salut (#106), a licensed name) is a mild and simple flavored table
cheese, originally made by Trappist Monks. St. Paulin is firm enough for
135) Saint Loup - Saint Maure
Loire Valley, Saint Loup – Saint Maure has firm, homogenous ivory-colored
pâte3 covered with a white, bloomy natural rind5.
This versatile log-shaped goat's milk cheese is sweet and mellow when young. As
it ages, its flavor will become more pronounced and the texture will become
136) SAINT NECTAIRE
Salers cows that feed on the very rich and perfumed volcanic pasture lands of
the uplands of the Auvergne region of France. The Saint Nectaire fermier cheese
is easily recognized by its light orange rind5 and green
label. The natural rind, covered by faint white or yellow mould depending on the
maturing period, hides a supple, elasticy pâte3. The
is carried out in old wine cellars. At maturity, the pâte will have a
pronounced taste of nut, milk and the lush pasture lands of its origin. The
thick rind will give off a subtle, slightly pungent smell of rye straw and
cow's-milk cheese from Italy's Lombardy region. Stracchino contains about 50
percent milk fat. Its flavor is mild and delicate — similar to but slightly more
acidic than cream cheese. Smooth and moist, it has a fresh, clean acidity. The
cheese should be aged for no longer than 10 days and as such eaten as quickly as
has been produced in the area of Val Taleggio by Arnoldi's ancestors since the
late 1800's until the middle 1900's. Our friends at Ca' de Ambros began making
the cheese again just this year, according to the traditional methods to
preserve it's original characteristics. It seems that there was almost no one
left making this glorious cheese and we are glad that this company felt
compelled to revive the tradition. In conjunction with some of their associates
in Bergamo, they produce the cheese using milk obtained locally. The milk is
un-pasteurized. Once they make the cheese, it taken to their caves in Val
Taleggio where it is aged for 70-80 days. Strachitunt is produced with both
morning and evening milk to produce a cheese that has two different textures -
one soft and one firmer. The acidification of the curd coupled with piercing
which is done halfway through the aging process, favors the development of
natural molds; blues, grays, greens, that characterize the aromatic flavor of
the cheese. It is considered a dolce-amaro (sweet & sour) and has a natural
with a pleasant aroma of brush & hazelnuts.
138) Suprème des Ducs
Suprème is a triple-cream,
soft-ripened cow’s milk cheese. It has a bloomy white
and a creamy, pale yellow
An industrial cheese, it can be readily found in many supermarkets. It’s mild,
pleasant, flavor make it appealing to a wide variety of cheese mongers.
A typical Italian cheese with
certification recognized by the E.U. and protected by the "Consorzio Tutela
Taleggio". Made exclusively in regions approved under the D.O.P., this has been
one of our producer, Ciresa's, leading products since the company was
established. A square, soft cheese made from cow's milk; it ripens in 25-50
days. Taleggio has a strong flavored, supple, white
and a rind5
that is pinkish-gray with some green mould.
Swiss product which has been around for centuries was originally created by
monks. The literal translation of the name "Tête de Moine" is "Monk Head". Tête
de Moine, is made in the Swiss Alps near the town of Bellelay from full-fat,
un-pasteurized cows' milk. It is a sharp cheese with a full, nutty flavor. Its
intense flavor is even more pronounced than most other cheeses from Switzerland,
such as Gruyère and Emmental. A true specialty item, Tête de Moine's flavor is
best revealed when served using its own machine – the Girolle™. The device
simply consists of base with a central rod upon which the cheese is placed, and
a rotary knife that is turned by hand which scrapes the top of the cheese. The
result is thin, flower-like shavings that are both beautiful and delicious.
141) Tilsiter / Tilsit
made from the pure, creamy, rich milk from cows in the cantons of Thurgau, St.
Gall and Zurich in Eastern Switzerland. It takes about 12 gallons of milk to
make a wheel of cheese weighing about 9 pounds. After the cheese is made, it is
treated in a salt bath, and then is stored and tended in a special cellar. There
the reddish brown rind forms, and beneath it the smooth, delicious pâte3
with its characteristic flavor develops. Only after approximately 3 months of
affinage2 and a thorough quality inspection is Tilsiter allowed
to be put on the market. The longer Tilsiter is matured, the more complex, and
profound the flavor becomes. Cheese connoisseurs appreciate it around the world.
Well suited for both cold and warm cheese dishes.
142) TOMME DE SAVOIE / TOMME DE MONTAGNE
many varieties of Tommes, and they are often named after the village where they
are produced - in this case, Savoie. Tomme de Savoie is often made with skimmed
milk after the cream has been used to make butter. This is why this cheese is
traditionally low in fat content (20-40 %). Tommes made in winter are from the
milk of cows that are fed hay. This is very different from those made during
the summer when the milk is from cows that graze in the green high mountain
pastures. The maturing process usually takes several months, during which the
cheese develops a rustic looking, thick grey rind5, with
yellow, white and green mould. The pâte3 is semi-firm, pale
yellow, & has tiny eyes6. It sticks to the palate and has the
odor of a cave. The taste is soft, fruity & nutty, and occasionally one can
detect a subtle flavor of grass.
143) Toma piémontaise
semi-soft cows' milk cheese is made in a 6 pound "ball" with a rustic, natural
This cheese has a lot of character. It is aged 3 to 4 months during which it
develops its creamy texture and full flavor with a smooth but lingering finish.
Each cheese is nestled in an elegant wooden crate.