Beecher's Flagship is an American award winning cheese handmade at the Pike Place market in Seattle. The semi-hard cow's milk cheese is left to cave age for at least 15 months to develop a uniquely robust, nutty flavour and distinctive crumble.Flagship Reserve is a special version, which uses only last curds of the milk when its composition is just right. It is richer in taste & texture with a clean and creamy finish. In addition, the wheels are bandaged in cheesecloth and open-aged for over a year to allow optimum moisture loss during aging, focusing on the rich flavour with a long finish.Beecher's Flagship is an artisanal cheese that is served best on a cheese plate. Crumble into an omelette or frittata or add to make your favourite Mac & Cheese.
Yule Käse is a unique version of Flagship Reserve cheese. The cheese is clothbound and aged for 13 months in open-air. In addtion, it is further aged in red wine and blackberry honey that gives nutty and caramel flavour with hints of honey and berries.

Beecher’s Flagship

Beecher's

Cropwell Bishop Blue Stilton is traditional Stilton handmade from cow's milk using methods that have changed very little since the 17th century. Both traditional and Organic Blue Stilton are created using vegetarian rennet, meaning both are suitable for vegetarians.The rich and creamy stilton is typically rubbed with salt mid-process and aged for 12 weeks to mature. This cultivates a rich and tangy cheese with a unique, strong flavour developed by the blue mould spores added to the milk. It offers a melt in the mouth feel and velvety soft texture. The cheese is crumbly yet firm and has a dry brown wrinkled rind around a creamy ivory paste with blue veins that spread all the way to the edges.This genuine classic tastes delicious with fresh, crusty bread, with any sweet chutney or jam, honey, pears and walnuts, regular cracker or biscuit. Try pairing the cheese with drinks such as Pudding wine, Port, Dry sherry, Claret for a great combination.This celebrated cheese has won many medals at the Nantwich International Cheese Show and a Silver medal at the 2014 World Cheese Awards.

Cropwell Bishop Blue Stilton

Cropwell Bishop Creamery Limited

Sprouts Farmers Market

Salemville Amish Gorgonzola is a blue-veined cheese made by The Salemville Cheese Cooperative in collaboration with Amish community located in Cambria, Wisconsin, US. Farmer certified rBGH free cheese, made from hand-milked cow milk made in small batches is popular for its quality and flavour. This beautifully veined cheese is rich in calcium and contains no preservatives. It has a rich and creamy texture, savory, piquant and earthy flavour with consistent veining. 
 Amish Gorgonzola goes well with pasta, risotto or mashed potatoes or fruits. Try pairing it with Porter, Madeira, Late Harvest Riesling, Burgundy.
The cheese has won many awards including Best of Class: 2012 World Championship Cheese Contest, Silver: 2007 World Cheese Awards, Best American-Made Blue Cheese: 2000 World Championship Cheese Contest.

Salemville Amish Gorgonzola

DCI Cheese Company

Kaltbach Le Gruyère is an epic AOP Swiss cheese attentively made from silo-free raw cow’s milk in the Gruyère region of Switzerland. The fruity-tangy Gruyère is matured for a year, 3 months in the cheese dairy, and then transferred to the sandstone caves of Kaltbach for more than 300 days to develop the hallmark brown rind. This is a robust and deeply full flavoured cheese with evenly-balanced undertones of fruit and nuts and lingering after-taste without bitterness. It has a crumbly body with an occasional crystallization. This genuine classic tastes delicious with gougères, apple pie, risotto and shaved atop salads. Try pairing the cheese with wines such as Cabernet Franc, Late harvest Riesling, bock, stout, Belgian lambic, single malt scotch for a great combination.
Kaltbach Le Gruyère has won many international awards including bronze and gold at the 2014 World Cheese Awards.

Kaltbach Le Gruyère AOP

Emmi Käse AG

Piave is an Italian cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture without any open holes. The colour of the pate is white in fresco, which becomes straw coloured as the cheese matures. A sweet tasting cheese intensifies with aging. The rind is soft and clear when fresh becoming hard and brownish colour in advanced ages. The holes are also absent in aged Piave. Depending on the type, texture and flavour of the Piave, the cheese goes well as a grating as well as a table cheese. Its mild, sweet and delicate taste can be paired with Zinfandel or full-bodied red wine like Barolo and Amarone.

Piave

Lattebusche Sca

Cheese Cave

Zanetti Parmigiano Reggiano also called Parmesans (in English), is the King of Parmesans, one of Italy's finest products. Cheese produced only in the provinces of Parma, Reggio Emilia, Modena, and Bologna to the west of the Reno River and Mantua to the east of the Po River is assigned the D.O.P tag.
With its rich, nutty taste and distinctive aroma, it is used by the finest chefs in food preparation. But it is equally delicious to eat with fruit, crackers and wine or sprinkled on pasta, rice or soup.The traditional production follows an 800-year old tradition of not using additives and feeding the cows on a special diet containing no silage. Parmigiano Reggiano, an Italian cow's milk cheese would be easily recognized for another reason - the wheel is enormous, approx. 75 pounds. Controlled by Consorzio Parmigiano-Reggiano, a quasi-governmental/trade group, the cheese is aged, a minimum of 18-months to 3 years. It carries a mark on the cheese. Look for the Zanetti mark to ensure you are buying the best. The traditional flavour profile is described as nutty and the long ageing produces white calcium spots which give the cheese a crunchy bite.Parmigiano-Reggiano is used in cooking in various ways. Grate, shred or shave it on pasta, salads, vegetables or fruits. The cheese is high in calcium, and low in fat and hence very healthy.Parmigiano Reggiano cheese is available in two ripening stages.If ripened for 18 months then the taste is sharp and nutty.If ripened for 2 - 3 years then the taste is pure, sharp and nutty.

Zanetti Parmigiano Reggiano

Zanetti SPA

This artisanal cheese is made from raw cow milk and originates from the Serra da Canastra Highland in Brazil. The cheese has a strong aroma and has a distinct mildly spicy flavour. It was declared an intangible cultural heritage of Brazil and can be paired with dark beer, red wine or cachaça.

Canastra

Associação dos Produtores de Queijo Canastra

Bayley Hazen Blue is a buttery, natural-rinded blue cheese made from high-quality whole raw cow's milk. 

It is a Jasper Hill Farm product, named after an old military road commissioned by George Washington across the Northeast Kingdom. Brothers Andy and Mateo Kehler who own the farm, developed the recipe for Bayley Hazen Blue by altering the shape and aging process of a Devon Blue recipe from England, so that the cheese rind will hold up in usual retail conditions

The texture of Bayley Hazen Blue is firm and slightly dry than other blues. However, it is also dense and creamy, with well-distributed blue veins. The cream-coloured paste is characterized by deep, dark heartiness of pepper, tobacco and roasted hazelnuts set off by subdued grassy, nutty flavours in the milk.

Bayley Hazen Blue tastes beautiful with a glass of fruity red dessert wine, toasty Imperial Stout, or a chunk of dark chocolate. Pair it with a spinach salad, walnuts, and dried tart cherries to accentuate its flavour.

This celebrated cheese has won many international awards including Super gold at the 2014 World Cheese Awards. It has been judged as one of the world's 62 best cheeses.

Bayley Hazen Blue

Jasper Hill Farm

It’s creamy with a kick. Mild yet complex. This rich and creamy cheese has a smooth, flower-shaped body and soft white mold exterior. A velvety milk taste is underlined by sweet and buttery flavors of mushrooms or truffles and almonds. Wild grasses and flowers flavored the milk, packing pungent flavor that keeps coming back—bite after bite.

Comeback Cow is a tasteful, artisanal cheese best savored as part of your favorite cheese board, although it does lend itself to sandwiches and quiches if you’re after an oozy melt.

Pair it with croissants, soft rolls, melons or grapes. It’s always ready for a party, enjoyed with a Bourgogne, Cabernet, or Médoc wine. Silky in texture and nutty, its whipped-cream.

Comeback Cow

Dorothy's Creamery

Made by Sennerei Huban, Austria’s first cheese school, Alp Blossom is hand-crafted into wheels that are aged for six months.

In a celebration of local flora, the wheels are coated in a mixture of dried flowers and herbs from Alpine meadows. Milk from Brown Swiss cows, known for its high butterfat content, yields a rich flavor and a dense, creamy finish.

Carol Moreschi

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