Medium Aged Goat Gouda
Medium Aged Goat Gouda
With a cheese-making process informed by over 800 years of Dutch tradition...
07
Apr
02
Apr
Bayley Hazen Blue
Bayley Hazen Blue
Jasper Hill Farms’ Bayley Hazen Blue, made from their Farmstead, high-quality whole raw milk. It is named for an old military road commissioned by George Washington during the Revolutionary War. Though no major battle ever took place, the road brought Greensboro its first settlers and continues to be used today.
23
Mar
Point Reyes Quinta
Point Reyes’ Quinta
Meet Quinta, a soft-ripened, bloomy-rind standout inspired by the very famous, seasonally-made Vacherin Mont d’Or from Switzerland.
11
Mar
Honey Bee Goat Gouda
Honey Bee Goat Gouda Honey Bee has become one of our most popular cheeses;&nbs...
07
Mar
Cashel Blue
Cashel Blue
When Louis & Jane Grubb set out to make Cashel Blue in the early 1980’s, their ambition was to create a farmhouse cheese that “truly represents the outstanding quality of Tipperary grass-fed milk.”
Today, more than 30 years later and in the hands of the second generation, Cashel Blue is still made by hand on the same 200 acre farm; Beechmount, in Co. Tipperary, Ireland.
Cashel Blue is Ireland’s original, farmhouse blue cheese, as until it’s development there was no blue cheese made on Irish farms. Nearly 50% of the pasteurized milk used in the cheese comes from Grubb’s selected Holstein-Friesians cows while the remaining comes from local herds. The rennet used in making in this cheese makes it suitable for vegetarians.
02
Mar
Gruyère
Gruyère Gruyère (pronounced GREE yare) is an AOP raw milk Swiss cow's milk cheese wi...
21
Feb
Point Reyes Blue
Point Reyes Blue
The Giacomini family are third-generation dairy farmers and have had a presence ...
13
Feb
Appalachian
Meadow Creek Dairy is a family farm located in the mountains of southwest Virginia. At an elevation of 2,800 feet, the combination of pure water, clean air, and deep soils produce an ideal environment for growing diverse, mineral-rich pastures. Rick and Helen Feete have been farming since 1980 and over the years have worked extremely hard, focusing their attention on constantly improving the genetics and milk quality of their herd of Jersey cows. They make Farmstead cheeses; i.e., cheeses made from the milk of their own herd.
Best known for Grayson, a pungent washed-rind delight, they also make this wonderful semi-soft cow’s milk Tomme-style cheese. Appalachian is buttery and smooth in the mouth with a bright, mild, lightly tangy flavor with hints of mushrooms, citrus and nuts. This is an excellent melter for grilled cheeses.
05
Feb
Oscar Wilde Cheddar
Oscar Wilde Cheddar
If I were tasked with naming a Cheddar cheese after a dead, gay, Irish playwright, novelist, poet, and wag**; I don’t think I could come up with a better name than Oscar Wilde Irish Cheddar.
This aged, crumbly, classic cheddar is a versatile table and cooking cheese, that’s been aged for two years in Ireland’s dairy heartland, County Cork.
With a distinct creamy flavor, this cheese is made from farm-fresh cow’s milk from multi-generation family farms.
29
Jan
Triple Crème Cheeses
Triple Crème Cheeses!
Nothing goes better with good times and sparkling wine than Triple Crème cheeses!
(From Formaggio Kitchen, a Boston-based cheese shop): “The terms “double-crème” and “triple-crème” are bandied about a lot in cheese shops. While most folks have a general idea of what they mean in terms of texture (creamy, spreadable!) and flavor (buttery, lactic!) for a cheese, these terms actually have very specific meanings.
Both double and triple-crème cheeses have extra cream added before the curd is formed. And, at least according to French law, a double-crème cheese has between 60-75% butterfat. Cheeses that fall into this category are, for example, Brie and Camembert. The first ever double-crème cheese was made in Normandy in 1850 and was called Petit Suisse. According to Steve Jenkins’ Cheese Primer, the name of the cheesemaker is lost to history – all we know is that, per the name of the cheese, he was a small fellow of Swiss extraction!
Triple-crème cheeses made an appearance roughly 75 years after Petit Suisse was introduced. These uber-creamy cheeses also found their origins in Normandy. Made by the Dubuc family, the first triple-crème was called Le Magnum and is the ancestor of today’s Brillat-Savarin.