Blue Ledge La Luna or simply "La Luna" is a raw goat's milk cheese produced at Blue Ledge Farm, located in the Lower Champlain Valley region of Vermont, in Salisbury. The name of the cheese, which means 'moon' in Italian, is dedicated to the fact that the owners Hannah Sessions and Greg Bernhardt met and dreamt about cheesemaking while studying abroad in Italy. Made in the style of Gouda or Havarti, the cheese is smooth and semi firm, and white in colour. It has aromas of fresh cut grass and a fresh milky flavour.
This cheese is subtle yet reveals a nice enduring tanginess. It pairs well with a medium brew beer.

Blue Ledge La Luna

Blue Ledge

Butterkase is a semi-soft cheese with a golden natural rind, very popular in Germany and Austria for its creamy texture, buttery like taste. Its name, when literally translated means "butter cheese," but the cheese is butter free. However, the appealing flavour and appearance makes it a great hit on a cheeseboard. Produced in Landhaus with original cultures and traditional German production methods, it is aged for a very brief period resulting in a mild taste and flavour.
This cheese ripens in one month and has a fat content of 50 per cent. Since Butterkase can be sliced, spread or melted it is a perfect table cheese. It is very good with a glass of beer.

Butterkase

Wood River's Cheddar Gruyere

Gospel Green is a hard cheese made from cow’s milk produced by James and Cathy Lane. Though the cheese belongs to cheddar family, yet it is slightly soft and less dense with a crumbly texture and cloth-wrapped rind. To ripen completely, it takes 2-3 months.
Often used for grating and grilling, it aromatizes the kitchen with fruity smell of apple. Great for vegetarians, it contains 48% fat and pairs well with Merlot.

Gospel Green

This lactose-free gourmet cheese is aged for a minimum of 16 months, and has a tart kick behind a smooth, creamy texture. 

Cabot Private Stock

Cabot

Fresh goat cheese blended with cappuccino.

Cappuccino Goats Milk Cheese

Celebrity

Old Amsterdam Aged Goat's Cheese

Goat Gouda is a semi-hard cheese made from pasteurized goat's milk and cream, produced by the Central Coast Creamery in Paso Robles, California, US. Firm, dense and smooth textured cheese is slightly grainy with hints of caramel. The rind is hard and natural with ivory colour interior. This nutty and milky flavoured cheese takes about 5 months for maturation.

Goat Gouda

Central Coast Creamery

Old English Cheese Spread

Parrano is a pasteurised cow’s milk Dutch cheese inspired by Italian cheese styles. It has the smooth creamy texture of a young Dutch Gouda and the nutty, sweet, buttery flavours of aged Parmesan. The hard cheese is also sometimes described as a balance between Gouda and Parmesan. Invented forty years ago and named after a small Umbrian village, Parrano is sold at three different ages / flavours.

Parrano Originale – Aged for 5 months
Parrano Robusto – Aged for 9 months
Parrano Olifesta – Aged for 5 months and flavoured with sun-dried tomatoes, Italian herbs, and olive oil.

The rich, caramel flavours of Parrano add a new dimension to typical Latin recipes such as antipasto platter, pizzas, pastas and tortillas.
Pair the cheese with bold reds such as Chianti or Pinot Noir, a glass of Port or light, fruity wheat beers.

Sherri

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