Le Crèmeux is a smear-ripened cheese produced exclusively at the Emmi cheese facility in Emmen and then aged for 4-5 months in the Kaltbach Cave. The 22 million-year-old Kaltbach Cave provides a distinctive setting for the cheese to age and develops a unique flavor unlike anywhere else in the world.

Emmi Kaltbach Cremeux

This cheese is honors the memory of a treasured member of our community who modeled humanity and inspired our commitment to Community and to Place. Sherry loved Greensboro. He settled into an ascetic life in a sod hut on  Barr Hill in the 1970’s trading the fortunes of urban life for the satisfactions of a life Here. Sherry was a humble man who served us all, modeled citizenship, boosted community, and inspired generations as a  substitute teacher and mentor to many.

Sherry Gray

Rogue River Blue is an organic cheese made annually with the best cow's milk available, sourced from Rogue Creamery's organic dairy here in Southern Oregon's Rogue Valley. Each wheel has been cave-aged for 9 to 11 months and hand-wrapped in organic Syrah grape leaves that have soaked in pear liqueur.

Named the "Best Cheese in the World" during the 2019 World Cheese Awards in Bergamo, Italy.

Rogue River Blue

Rogue Creamery

Challerhocker, pronounced "holler hocker", meaning "sitting in the cellar" is a Swiss cheese washed in brine and spices and then aged for a minimum of 12 months. Made from thermalized milk, the cheese is dense and smooth without any holes or cracks.  The repeated brine washing and extended aging reveal a great depth of flavour and texture unlike any Swiss cheese. Its initial aroma and flavour is a lovely concoction of roasted peanuts, melted leeks, brown butter, sweet cream and caramel. Made by cheesemaker Walter Rass, the lingering silky, salty finish of Challerhocker makes it an ideal cheese for the winter months. The cheese pairs ideally with a glass of Pinot Noir, Chardonnay and Cider.

Challerhocker

Käserei Tufertschwil

Produced by Jasper Hill Farm in Vermont, Winnimere is developed in the style of classics like Vacherin Mont d'Or or Försterkäse. This artisanal, award-winning cheese is made only in the winters when the Ayrshire cows are giving rich, hay-fed raw milk.

The cheese is handmade and washed with locally brewed beer to develop its blushing pink washed rind appearance. Young cheeses are wrapped in strips of spruce cambium to instil the deep and moderate woodsy flavour. At 60 days of ageing, a spoonful of the soft, squidgy cheese tastes of bacon, sweet cream, and spruce with pungent, smoky aroma.

Winnimere

Jasper Hill Farm

Pickle In The Middle is a semi hard, flavored raw cow’s milk cheese. Flavored with fresh dill, fresh garlic, mustard seeds & black peppercorns. Great on a burger.

Pickle In The Middle

Old Brooklyn Cheese Company

Ewenique is made exclusively at Central Coast Creamery in the USA. They have moved their production of this cheese from Holland to the US in January 2018. This 100% sheep milk has a brilliant velvety white paste and a delicate texture. This extremely complex cheese boasts incredible sweetness and flavors redolent of salted caramel and fresh vanilla beans with a slight hint of citrus to contrast the savory qualities of the sheep milk.  

Ewenique

Central Coast Creamery

Tomme de Chevre or Tomme de Chèvre de Savoie is an artisanal goat’s milk cheese made in Savoie and Haute-Savoie regions of France, in the valleys of Abondance, Maurienne and Tarentaise in particular.
First developed in the 17th century, Tomme de Chèvre de Savoie is a moist, white uncooked pressed cheese with a bluish grey bloomy rind. Made from full-fat raw milk, the cheese casts out a strong goaty smell with flavours reminiscent of fruits and hazelnut. The cheese is matured for seven weeks before being sold in the form of a Tometta or toma cylinder.
The cheese is best eaten with potatoes, bread or simply melted like a raclette. White wines from Savoie, Apremont, Abymes or Roussettes perfectly complement this mountain cheese.

Tomme de Chevre

Etorki, meaning “origin” in Basque language, is a pasteurised sheep’s milk cheese made in French Basque region of the Pyrénées. The milk used to make this cheese is sourced from local black- or red-faced Manech ewes herded by local shepherds and dairy farmers. It takes six gallons of ewe’s milk to produce one wheel of Etorki.
Cheese making in the Pyrenees region has been following a tradition that has remained unchanged for the last 4000 years. It requires the cheese to be pulp pressed but not cooked and slowly matured for a period of three to six months.
Etorki has a rusty, bumpy rind because of the molds formed during pressing. The smooth, supple and velvety interior is a consistent white with occasional holes or slits. It has a sweet and earthy aroma suggestive of the caramel flavours released by the pressed and aged sheep’s milk.
Pair Etorki with chardonnay, riojas or traditional, sparkling white wines.

Etorki

Bongrain

Smooth and buttery with a supple sharpness. Named after a signature landmark of the Cascade Range - the legendary "Beauty" that came between the mighty Pahto (Mt. Adams) and Wy'East (Mt. Hood) peaks. Like its namesake, this alluring cheese can move mountains. Natural rind - aged 75 to 100 days.

timmy

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