Southern Belle From Froagerie Belle Chevre
2 oz disc of award-winning montrachet style goat cheese is perfectly dressed for the Kentucky Derby (or anytime you want a Southern treat) with bourbon pecans, mint and sugar for a mint julep inspired taste sensation!
Greek Kiss From Froamgerie Belle Chevre
2 oz fresh chevre discs and wrap them delicately in a beautiful brined grape leaf which imparts a surprising hint of Greek essence to our award-winning French cheese! Greek Kiss makes a gorgeous appearance for any cheese plate or first course.
Belle & The Bees Breakfast Cheese combines two indulgences in one: Creamy Belle Chèvre goat cheese and Savannah Bee Company Tupelo Honey. Simply spread on a bagel for a healthy start to your day or on a cracker for the perfect savory afternoon snack. You never knew “good for you” could taste so great.
Green Hill From Sweet Grass Dairy
Green Hill is pasteurized, soft-ripened, cow’s milk cheese. A Camembert-style bloomy-rinded cheese, Green Hill is the shining star of the Sweet Grass Dairy line. They have received numerous awards for this cheese and it’s success is rooted in our grass-based milk. Their artisan modes of production yield a thin rind with a rich, unctuous paste and a sweet, buttery flavor.
Barely Buzzed from Beehive Cheese Company
This is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company's (The Cheesemakers brother) "Beehive Blend". The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavendar buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in our humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name "Barely Buzzed" comes from Andrea at Deluxe Foods in California. She was the winner of the name this cheese contest.
Sea Hive From Beehive Cheese Company
From the land of Salt and Honey. We couldn’t resist this one. Our SeaHive is hand rubbed with Beehive wildflower honey and local Redmond RealSalt. The honey is harvested from a local farm where the bee’s visit wildflowers and fruit orchards. The salt is from an ancient sea bed near Redmond, Utah and contains unique flecks of color that are the result of more than 50 natural trace minerals. This cheese is shaping up to be one of our best experiments yet and is a true expression of our local flavors
Habenaro Smoked Cheddar
This Utah original gets its name from Promontory Summit, the historic location where the Union Pacific and the Central Pacific Rail Road lines linked the country nearly 150 years ago This Irish style cheese is: buttery, full-bodied and lively with snappy, citrus-like and fruity notes. Warms on your tongue and leaves a subtle sharp note in your mouth Smoked with English Walnut Shells, apples and peppered with habenaro.
Chocolate Butter With Pecans
In Cajun and Creole Country, cooks are always in search of extra flavor, even in simple accompaniments and spreads. Unexpected ingredients are often added for that special element of surprise. At Chef John Folse's Bittersweet Plantation Dairy, a line of flavored butters has been created for just that reason. Enjoy our award-winning chocolate butter on waffles, pancakes, bagels, biscuits, breads or as a baking ingredient.
Bittersweet Plantation Dairy's Bulgarian-style goat milk feta offers authentic flavor, superior texture and a multitude of uses. Here it is bathed in olive oil and infused with garlic, peppers, and spices to make a delightful appetizer or accompaniment to crusty bread or crackers.
Holy Cow from Bittersweet Plantation Dairy
This bloomy rind cow’s milk cheese builds its tremendous flavor characteristics through longer aging. Although a triple cream, the one-and-a-half to three pound catch weight size allows the cheese to slowly soften over a ten to twelve week period without achieving a molten state. Perfect for cheese trays, eating alone, or as an added flavoring to rich lobster or oyster bisque, no wonder it’s named Holy Cow!
Fleur dis Lis From Bittersweet
This triple cream Guernsey milk blend is characterized by a slightly firm rind and a wonderful, buttery, creamy interior. This cheese is named after the symbol of France, the founder of Louisiana.
Benning Aged Goat Cheese
This goat cheese is not at all what you would expect from a goat cheese because its taste is very mild compared to other goat cheeses. Its made in the traditional old fashioned way, using wooden forms to shape the cheese. Its aged for 1 year in a temperature and moisture controlled room on wooden shelves and hand turned every week. It pairs well with semi-dry to semi-sweet white wines, cider and beer. Great on a sesame seed cracker or whole wheat breads
Ewephoria Sheep Milk Gouda
The punny name that only makes sense in English should give it away; this cheese was invented for the American market’s infamous sweet tooth. Presumptuous - if only the butterscotch sweet, nutty result wasn’t so gosh darn successful. And there’s an upside to a focused market; the single producer of pasteurized milk is much smaller than most export sources - the farmer’s wife posits that the sheep ‘eat better than her children’ on lush pasture surrounded by a nature preserve. The crunchy stuff makes a blissful snack with drinks like Sherry or Porter and is delicious melted on pies or dessert breads.
Roomano 6 Year aged Cow milk Gouda
Roomano is a skimmed cow's milk Gouda from Holland aged up to six years. The texture is hard and crystalline; the flavor has intense caramel and butterscotch tones. Roomano is suitable for grating as well as eating - pair this cheese with big reds or crisp, fruity whites.
Prima Donna Dutch Gouda
Prima Donna is a relatively mild style of a Dutch Gouda cow's milk cheese that is aged for one year. As compared to a four- or six-year Gouda, Prima Donna has a distinctly softer texture and a more subtle flavor. It has an ivory rind with a slight rose blush, a crystalline texture, and a sweet, nutty flavor with a caramel aftertaste. Prima Donna is a versatile cheese for pairing with wines yet it pairs especially well with bigger reds such as Cabernet Sauvignon or Zinfandel
Produced in the Po Valley near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOC (Denominiazione di Origine Controllata) cheese, meaning that it is protected by governmental standards regarding the cheese's origin and techniques. Made from pasteurized whole milk and aged for 20 to 40 days, this young cheese has a full, creamy flavor. We suggest enjoying Pressato with crusty Italian bread and a glass of Pinot Grigio!
Crucolo is an artisanal cheese that comes from the Trentino-Alto Adige region in Northern Italy It is a cow’s milk cheese that is produced by unpasteurized milk only by a single producer, Rifigio Crucolo. The pate is ivory in color with irregular holes dispersed throughout. It is manufactured in cylindrical shaped wheels that typically weigh 25 pounds. It is similar to Asiago and Trugole in appearance. Its texture is fairly soft and elastic with a flavor that is somewhat mild, rich, buttery with a slightly tangy finish.
Fontina Val D’aosta
The recipe for Fontina Val d'Aosta is rumored to have been revealed to the early inhabitants of the Val d'Aosta by a near-mythical man called Sarvadzo. He taught them to make this unpasteurized, full-fat cheese, matured in grottos for at least three months. Its taste reflects its origins in the high, Alpine slopes - it is actually an Italian cousin to the French Gruyère. Fontina is earthy, mushroomy, and woody, and pairs exceedingly well with roast meats and truffles. This cheese also pairs well with a burly red wine - try a Barolo from Piemonte to the south, or a Zweigelt from Austria to the northeast.
Provolone Valdapana is only produced in the plains from Milan to Udine. There is also a Provolone cheese made in the areas around Naples called the “Provolone del Monaco.” If it comes from anywhere else it is a fake. Even when produced in these regions there is a difference between the industrial crap and true Provolone. Provolone will be in its traditional form. The traditional shapes are large Salami, Pear or Melon, truncated cone (for sizes above 100 lbs) and the wine bottle. Your Deli should have the Pear/Melon shaped Provolone.
Gorgonzola Naturale (also known as Piccante) is what most people think of as Gorgonzola - it is a large wheel of blued cow's milk cheese from Northern Italy. The texture is semi-soft which softens even further at room temperature. The molds inside are a characteristic blue/green color and provide a sharp piquancy throughout the cheese