Caciottona di Capra al Pepe e Olio. This ripened goat's milk Caciotta, is made by Perenzin, a very well respected artisanal producer in the Veneto with milk from their own dairy. It is coated in pepper and extra virgin olive oil. Caciotta is a traditional rural Italian cheese, assertive and fortifying and aged between three and four months.
Casatica di Bufalo is a soft, fresh (just aged three to five weeks) cheese which is rich, mild and delicately sweet. Serve it at room temperature and you'll discover its creamy center, which you won't be able to resist. We suggest you eat it with a salty cracker, for contrast, before your meal and you'll get the full flavor of this luxurious cheese made in the Italian Alpine foothills.
Carpendo Blu '61. This cow's milk blue cheese is ripened with wine (Raboso Passito) and cranberries and left to mature for at least three months. This encourages the center to become creamy while maintaining the beautiful, bright and distinctive red rind. The typical intense and aromatic blue cheese notes are complemented by the fruity cranberry. We think this is an excellent dessert cheese.
Bufaletto is a soft, taleggio-like cheese which is both aromatic and tangy. Although it is made at a family-owned dairy farm in Lombardy which started making remarkable cheeses in 1865, this particular mixed buffalo and cow's milk cheese is a pretty recent invention. Enjoy it with cured meats and mustard, peasant bread and maybe roasted peppers. It will hold its own!
At first bite, Carboncino is tangy. But that’s just the goat’s milk making itself known. Within a second or two, the taste rounds out to a mellow fullness - courtesy of the sheep and cow’s milk in the blend. Together, it’s the best of all possible combinations. Creamy and firm, this pale yellow cheese is covered with vegetable charcoal. Named one of ten finalists (from over 2,000 submissions) for Outstanding New Product of 2010 by the National Association for the Specialty Food Trade
Tremblaye St. Foin Sage is a wonderful Brie-like cow's milk cheese made with pasteurized milk and a layer of sage which is added in the aging. Produced at an organic dairy southwest of Paris, it is soft, ripe, buttery and fungal and satisfying in every way.
Tomme Crayeuse - Schmidhauser. Aged two to three months in a warm moist cave, this cheese has a dense, semi-soft, ivory paste. The chalky wheel is greyish brown with yellow chalky patches that develop as the cheese ages. The flavor is complex, earthy and mushroomy.
Vernier with Truffle. This cows' milk cheese from the Jura in France has a…
Pico Affine, Picandine This goat camembert-style cheese is soft-ripened and creamy with a custard-soft interior and fruity yet nutty flavor. It presents itself in a small wooden box which echoes its thin rind. Perfect for your cheese plate or for a sophisticated snack. No need to share.
Persille de Rambouillet is a spectacular, ash-coated French farmstead pasteurized Goat Blue from La Tremblaye Dairy outside Paris and near the Rambouillet Forest. Aged for 60 days, this small milky wonder has a supple texture and salty-sweet taste.
Capra Cremosa Tartufo. They say beauty is in the eye of the beholder. Well, this cheese is truly beautiful! From the individual ‘cupcake’ size, to the pure white of the fresh goat’s milk cheese, paired with the extravagant shavings of fresh truffle on top, every angle of this Capra Cremosa Tartufo is divine. And the taste is even better. A tiny bite of this cheese fills your mouth with a woodsy, earthy, tang. Infused with the essence of truffle, the bright white goat cheese has a texture…
Dolce Gorgonzola. Yes, dolce, sweet, mild, creamy and light with an open texture and lovely blue veining this is the younger cousin of the more well-known Grogonzola... but aged just just two months. A wonderful dessert cheese, to eat on its own or perfect to crumble over pasta.
Gouda Vintage Aged 5 Years. Would you eat something 5 years old? You would with this vintage aged gouda. This is a hard cheese with a flavor that is both sweet and salty, practically carmel like. It has a slight crunch when eaten. The taste is so rich and full flavored that it truly stands alone and is best eaten without bread or crackers.
Gubbeen. Neal's Yard Dairy brings this pasteurized, cow's milk, washed rind cheese from Ireland. It has been made since 1979 by Tom and Giana Ferguson who own the Gubbeen Farm, a family establishment for six generations, situated between mountain and ocean on the County Cork coast. This mellow, sweet/smoky cheese with a nutty undercurrent and fresh/milky/mushroomy aftertaste is semi-soft, creamy and delicious.