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Nicole's Gourmet Foods

Cheese Guide

 

"Comment voulez-vous 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?"]

                                                                     Charles De Gaulle - 1962

 

 Dear 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.

 At Nicole's 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  If you want to get historical & technical, cheese was originally made simply as a means to preserve milk before refrigeration existed.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 that now. 

 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 Emmenthal.  Emmenthal 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 questions.

 

 

The Cheeses

We are constantly adding information to our Cheese Guide. Some cheeses 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 email us.

 

 

 1.) AMARELO DA BEIRA BAIXA [D.O.P.]

 

Amarelo is 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. 1 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.

 

1b.) Appenzeller

 

This Swiss 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.

 

2) ASIAGO D'ALLEVO

 

This was 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 D.O.C.1

 

3) BANON

 

This little 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.

 

4) BEL PAESE

 

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 pâte3, and a clean and distinctive goat flavor. Petit Bichon makes a great alternative to a cow's milk brie or camembert.

 

6) Bleu de chevre

 

Bleu de 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 flavor.

 

7) Bleu d´Auvergne

 

Around 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 crumbly texture.
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.

 

9) Bouchon de saligny

 

Bouchon 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.

 

10) Boursault


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.

 

10b) BRA' DURO

 

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.

 

11) BRESSE BLEU

 

Bresse Bleu 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 weeks.

 

12.) Brie

 

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 affinage2 is a Brie tradition. The pâte3 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 A.O.C.1  family.

 

14) Brillat-Savarin


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.  Affinage2 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. 

 

15) BRIN D’AMOUR & FLEUR DU MAQUIS

 

This 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.

 

16) BROCCIU CORSE

 

This 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.

 

17) BUCHERON

 

From the 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).

 

20b) CABRA PIMENTAO

 

A semi-hard 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 (like PROVOLONE and MOZZARELLA), 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.

 

22) CAMPO DE MONTALBAN

 

This 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.

 

23) Chabrol

 

This new 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.

 

24) CAMBOZOLA

 

Cambozola 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.

 

25) Camembert


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 taste.

 

26) Goat Camembert

 

Typical representatives of the French goat cheese family are soft cheeses with white mould, like Camembert. Fairly mild & creamy, they also posses a typical goat's milk flavor, with a touch of mushroom taste. 

 

27) Cantal

 

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 affiné2 for 3 months. This cheese is the grandfather of the cheeses from the Auvergne region. 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 pâte3. 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 pâte3 is firm 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.

 

28) Caprice des Dieux

 

This cow's 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.

 

29) CAPITOUL


Capitoul 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 burnt-caramel flavor.

 

29b) CASTELROSSO

 

This style 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 crate.

 

30) CHABICHOU DU POITOU

 

The 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.

 

31) CHAOURCE

 

Chaource is 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.

 

32) CHAROLAIS

 

Charolais 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.  

 

33) CHAUBIER

 

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 pre-cut.

 

34) Chaumes


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.

 

 

35) CHESIRE

 

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 Cheddar.

 

36) CHIMAY WITH BEER

 

The very 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.

 

37) COMTÉ GRUYERE

 

Comté is perhaps the 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.

 

 

38) COTSWOLD

 

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."

 

39) Coulommiers


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 affinage2 is about four weeks. 

 

40) Coutance, Le

Originally 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.

 

41) 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.

 

42) DANABLU

 

Also called 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.

 

43) DÉLICE DE FRANCE

 

This double 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. 

 

44) DÉLICES DES GOURMET

 

This cow's 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.

 

45) Doux de Montagne


Although most cheeses from the Pyrenées are made from sheep’s milk, this French cheese is made with pasteurized cow’s milk. Doux 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.

 

46) ÉCORCE DE SAPIN

 

Écorce de 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).

 

47) EDAM

 

Edam hails 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.

 

48) L'edel de Cleron

 

L'edel de 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.

  

49) Emmenthal

 

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 Chambertin 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 Roi des 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.

 

51) Etorki


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.

 

52.) Explorateur


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.

 

56) FOUGERUS

 

A small 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 pâte3 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 butter.

 

59) GAPERON

 

Gaperon 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.

 

59b) GARROTXA

 

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.

 

60) GORGONZOLA


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 and sauces.
 

61) GOUDA

 

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 finish. 

                                                                

61b) OLD AMSTERDAM GOUDA

 

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 try it.

 

 

62) GOURMANDISE

 

This 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.

 

 

63) 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 D.O.C. 1 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 pâte3 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.

 

66) Gruyère

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 Canton of Fribourg 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).

 

68) HAVARTI

 

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.

 

69.) Huntsman

 

Huntsman is 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.

 

70) Idiazabal

 

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 milk.

 

71) Jarlsberg

 

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 pâte3 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.

 

72) Kasseri

 

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 rind5 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 dishes.

 

73) LIVAROT

 

Livarot is 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.

 

74) MADRIGAL

 

This 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!

 

75) Mahon

 

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.

 

76) MANCHEGO

 

Manchego is 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.

 

76b) MASCARPONE

 

Mascarpone 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 fraîche 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.

 

77) Mimolette

 

Creamery, 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.

 

77b) MIRABLEU

 

This blue 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. 

 

77c) 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 D.O.P. 1 was 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 D.O.P. 1 Cabrales'.

 

78) MONTAGNARD

 

Montagnard is a small cheese from the Vosges. It has a dry, slightly pungent orange/white rind with a smooth runny interior.

 

79) MORBIER

 

Morbier (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"

 

A 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.

 

81) MUNSTER

 

Benedictine 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.

 

82) MUROLS

 

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.

 

83) NEVAT

 

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.

83b) NISA, QUEIJO DE

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.

84) OLIVET AU FOIN

 

Olivet au 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%.

 

85) ONTETIK BLEU

 

This firm, 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.

 

86) ONETIK NATURAL

 

Onetik 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.

 

87) Ossau-Iraty

 

Ossau-Iraty 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 Pyrénées: 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 mountain meadows.

 

88) PALET DU ROY

 

An 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.

 

89) PALHAIS

 

Palhais is 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 used.

 

90) REGGIANITO

 

Vaguely 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.

 

91) PaRmigiano-Reggiano (24 Month)

 

Parmigiano-Reggiano 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 highest quality.

 

92) Parmigiano-Reggiano Riserva (36 Months)

 

We are 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.

 

93) Pavé D'Affinois

 

This was 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.

 

94) Pecorino di Fossa

 

This 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 NOCE

 

Pecorino 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.

 

96) 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.

 

96b) Pecorino Pepe Nero

 

Similar to above, only aged less, giving it a less sharp flavor and a smoother texture.

 

97) 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

 

A D.O.C. 1 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 wine.

 

99) Le Peillouté

 

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, Peillouté 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 affinage2.

 

101) Petit Basque

 

Petit Basque is a traditional sheep's milk cheese of the French Pyrénées 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.

 

102) Petit Bichon

 

Mini 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.

 

103) Pie D'Angloys

 

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 sauces.

 

104b) PIAVÉ VECCHIO

 

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.

 

105) Pont L'ÉvÊque

 

Pont 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. 

 

106) Port-Salut

 

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 pâte3 is elastic, cream-colored, soft, and supple. Affinage2 takes one month.

 

107) Pouligny St. Pierre

Le Pouligny 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 weeks of affinage2 the rind5 develops a dry, naturally blue mould. If the cheese is allowed to mature longer the rind’s color deepens and the mould spreads. The pâte3 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, nuttiness.

 

108) Raclette

 

A cow's milk cheese that derives its name from racler (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.

 

108b) 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.

 

108c) RASCHERA

A natural 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 crate.

 

109) REBLOCHON


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.

 

110) Ricotta Salata

 

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

 

In fresh 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.

 

112) Rocastin

 

 

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.

 

113) rochebaron

          

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 fine cheeses.

 

114) Romao

 

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.

 

115) Roncal

 

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 considerably saltier.

 

116) Roquefort

 

Arguably 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.

 

117) Roucoulons

 

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.
 

118) Roulé

 

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

 

A smoked 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 overpowering.

121b) SAO JORGE CHEESE

An aged 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 or hard.

121c) 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).

 

122.) SELLES-SUR-CHER