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Click here for
sheep's milk cheese
Click here for goat's milk cheese
Click here for mixed milk cheese
Click here for blue cheese
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larger view) |
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Abondance
- From the Haute Savoie
region in the French alps, Abondance is fruity, nutty and aromatic. Try this AOC
cheese with a fruity red or white wine. |
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Affidelice
-
Powerful yet sweet, this cousin to Epoisses is a
classic Burgundian treat. Washed in Chablis, it is soft and spreadable.
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Amsterdam
3yr Reserve Gouda -
A true Boerenkaas gouda. Rich,
creamy, and flavorful with a silky texture. A wonderful addition to any
cheeseboard. |
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Appenzeller,
Extra-Aged - Sweet,
nutty and smooth,, our Extra-aged Appenzeller is a fantastic cheese for
snacking, on sandwiches or in fondue. |
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Ardrahan
-
Award winning washed rind cheese from Ireland's
County Cork. Creamy with nutty flavors that pair well with stouts and other
big beers. |
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Banon
-
Provencal cheese preserved with a rind
of natural mold. The cheese is dipped in ‘eau-de-vie’, then wrapped in
chestnut leaves. |
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Beaufort - Wonderful
treat from France's Beaufort region, located high in the Alps. Similar to
Comte, but the rich, nutty flavors are much more intense. |
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Brie
d'Nangis -
Rich, pungent, and full of flavor, this true
brie is a best seller. Not at all wimpy, this is the real deal. Great with
pinot and chards. |
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Camembert
-
Real Camembert, only from the eponymous village
in France, is a powerful and pungent cheese with a hint of sweet apple. |
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Cantale Dore - A descendent of Cantal, a
rich, buttery and rustic mountain cheese. Like a French version of cheddar, with
a sweet creamy finish.
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Carmody - nutty and sweet cow's milk cheese from Petaluma's dairy. |
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Chaorce
-
Classic cow’s milk cheese from Champagne,
renowned for its depth of flavor. Wonderful with well knit reds, perfect with
Champagne. |
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Chimay Biere
-
Made by Trappist monks, Chimay Biere is semi-firm
and pungent with an ale-washed rind. Try with bottle of Chimay ale. |
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Chimay Grand Cru - from the Belgian monks who gave you Chimay ale,
this washed rind cow's milk cheese is strong and pungent. |
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Comte - Amazingly deep and nutty raw milk cheese from the French Alps.
Great for fondue. Pairs well with full-bodied wines and hearty ales. |
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Coolea
-
A farmstead cheese created by the Williams
family of County Cork. Mild and sweet, reminiscent of Gouda. |
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Delice de Bourgogne - luscious soft double creme from the Burgundy
region of France. |
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Doddington
-
Unique seasonal artisan cheese from the farm of
Maggie Maxwell. Sharp and nutty, with powerful flavors and a rich, lingering
finish. |
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Epoisses
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Pungent, nutty and sweet, encased in a rind
washed in Marc de Bourgogne. A classic match with red Burgundy. |
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Fiscalini
18-month Bandage-Wrapped Cheddar - Aged
English style cheddar from California. Mellow, complex and slightly sharp
flavor. |
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Fontina val
d'Aosta -
This raw milk D.O.C. Fontina is exceptional.
Subtle, complex flavors and a smooth, semi-firm texture make it the best!
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Fromage de
Savoie (formerly Reblechon) -
Semi-soft cheese with a rind made of whey. Earthy, mushroom flavors.
Pair with a Cab or red Rhone. |
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Fromager
d'Affinois -
This “brie look-alike”
is really a double crème, extremely rich and buttery. Very good with champagne
and well knit reds. |
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Gratte
Paille - A tasty treat
from Seine-et-Marne. The texture is creamy and
slightly oily, with mushroom flavors that sharpen over time. |
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Gruyere,
Cave-Aged 2 years-
The traditional cheese for onion soup, ours
is cut from a 90# wheel. Smooth, sharp, and nutty, with a sweet tart finish. |
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Jean de Brie
-
Not a brie at all, but a triple crème. A bit
firmer than Pierre Robert, with deeper flavors than St. Andre. Decadent and
excellent! |
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Keen's
Farmhouse Cheddar -
A true farmstead cheddar.
Aged, mellow and complex. If you have never tried real
English cheddar...what a treat! |
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 Langres
- Dating back to the 18th century, Langres is named after it’s town
of origin in the Haute Marne. The rind is sticky and shiny, showing off a
magnificent natural orange color and though the texture is firm, the luscious,
salty cheese melts in the mouth. Enjoy with a crisp brut Champagne or other dry
sparkler.
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Le Somport - Traditional
Pyrenees farmstead cheese made from raw cow’s milk. Nutty flavors with hints of
fruit on the lush finish. Pairs well with full-bodied white and red wines alike.
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Livarot
Coupe - One
of the classic Normandy cheeses, with a washed rind and soft, pungent flesh.
Full flavored and slightly piquant. The “colonel”. |
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Mahon
- Rich,
milky, and bursting with flavor, this Spanish treat is aged 4 months and goes
great with a big, bold red. |
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Mahon Curado,
aged 8-months -
Aged 8 months, and what
a difference! Nutty and dry, with a long long finish. Excellent with Rioja,
cab or bordeaux. |
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Mimolette
- Though
it resembles a cantaloupe, Mimolette has rich, nutty cheese flavors. Pairs well with most
wines, but even better with strong ales. |
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Montbriac
- Soft,
sweet and rich, with a touch of blue for a tangy finish. Try with any well-knit
red, some crusty bread and an apple. |
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Montgomery
Cheddar - Perhaps the
world’s finest cheddar! Mellow, complex, with a finish that goes on forever. The
cheddar by which all others are judged. |
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Morbier - known for the traditional line of vegetable ash in the middle, Morbier
is a semi-firm cow's milk cheese. |
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Munster
-
The classic Normandy washed rind cheese. Earthy, sweet,
pungent and powerful. Great match with Red Burgundy. |
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Parmigiano
Reggiano -
Called the “King of Cheeses”, ours is a DOC
Reggiano, aged over 2 years. Fantastic with red wine or dry champagne. |
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Piave Vecchio - classic Italian table cheese, for eating any time
with wine, fruit, meat, whatever. |
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Pierre
Robert -
The king of triple crèmes, Pierre Robert is
unequalled in the richness and depth of flavor. Fantastic with champagne! |
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Pleasant Ridge Reserve -
A true artisan cheese, made
only in spring and summer when the cow’s milk is sweetest. Rich, smooth and
wonderful! |
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Pont
L'Eveque -
Classic washed rind Normandy cheese. Rich,
pungent, sweet, powerful. Great match with red Burgundy. |
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Quebec
Vintage Cheddar -
Another amazing Quebec
cheddar, this one aged for 8 years. The result is a sharp but well-
balanced cheddar that’s perfect for snacking or in your favorite mac-n-cheese
recipe. |
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Raclette
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Traditionally a melting cheese served over
beef and boiled potatoes, Raclette also works well scrambled in eggs or in a
fondue. |
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Sao Jorge
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Creamy, straw colored cheese from the Azores.
Mellow when young, it gains a piquant lift as it ages. Great with rustic reds. |
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Seal Bay Triple Cremé - rich and decadent triple cremé from the land
of the Kiwi. |
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Selun |
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St. Andre
- This popular triple
crème is known the world over for its rich, dense, decadent paste and the
signature “wedding cake” appearance. |
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St.
Marcellin -
Pungent, soft and buttery cow’s milk cheese,
served traditionally in small crocks. Great match with most big reds. |
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St. Nectaire
- Semi-soft
cow’s milk cheese from Auvergne. Silky paste with a spicy, nutty lactic taste.
Good match for full bodied whites and all reds. |
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Taleggio - soft, sweet and pungent Italian cow's milk cheese; ours if
from Caravaggio. |
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Tete du
Moine -
Powerful, pungent Swiss classic. Served
traditionally with a girolle, or sliced thick on crusty bread. Pair with ale,
stout or a big red. |
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Thomasville Tomme - From Sweet Grass Dairy comes this mild yet
flavorful raw cow’s milk cheese with a smooth and creamy taste. Pair with
full-bodied whites or fruity reds.
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Toma
Biellese - Rustic
mountain Toma from the town of Biellese. Semi-soft, earthy with hints of
mushroom. Pair with a rustic Italian red. |
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Tomme
d'Savoie du Thones -
A true rustic mountain cheese with an
earthy, mushroomy flavor. Great with reds, especially those from southern
France. |
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Trou du Cru
-
A mini Epoisses by Berthaud. A pungent, strong
cow’s milk cheese with a rind washed in Marc d’ Bourgogne. Try with Burgundy. |
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Truffled
Gouda - One of the best truffled cheeses on
earth! A rich, deep gouda liberally studded with chunks of earthy,
decadent black truffle. Wow! |
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Ubriaco
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Translated as “drunken”, Ubriaco is washed in
wine, then covered in grape skins. Voluptuous aroma
with fruity, rich flavors. |
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Ubriacone
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Translated as “great big drunk”, this is
like Ubriaco on steroids. Literally bathed in wine, then injected with more.
Ubriacone lives up to its name. Pair with a big red Italian wine (of course!)
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Vacherin Fribourgeois |
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Vella
Dry Jack - from Ig Vella, Sonoma's "grandfather" of cheese, comes this dry,
nutty aged Jack cheese. |
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Winchester
Cumin Gouda - Another
gem from Winchester Farms. Studded with cumin seeds giving a tangy, slightly
spicy flavor and a lasting finish. |
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Winchester
Medium-Aged Gouda -
From Winchester Farms near Temecula.
This farmstead Gouda is mild and buttery, with deep flavor. |
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Winchester
Super-Aged Gouda -
Nutty, caramel flavors with a super sharp finish.
Dry
and crumbly. Try on your next pasta dish for a unique treat! |
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