Fromager d'Affinois

Fromagerie Guilloteau

Humboldt Fog is a goat’s milk cheese delivered by Cypress Grove Chevre, of Arcata, California, in Humboldt County. It is a mould-ripened cheese with a distinguishing layer of edible ash. The cheese ripens from the outside to the centre, resulting in a fresh goat cheese center surrounded by a pungent runny shell. This runny shell will widen as the cheese matures and is considered the best part of the cheese, by many. The bloomy mold and ash rind is edible, but is fairly tasteless. The cheese is creamy, light, powdery, slightly lemony and mildly goaty.
Humboldt Fog is available from a mini 1 lbs. cheese wheel (Humboldt Fog® Mini) up to the large 5 lbs. cheese wheel (Humboldt Fog® Grande).
 
The cheese has won the first place at the American Cheese Society in 1998, 2002 and 2005 and Gold at the 2014 World Cheese Awards.

Humboldt Fog

Cypress Grove Chevre

Buttercup is a Monterey Jack-style cheese made with a blend of pasteurized goat and cow's milk. The wheels are dipped in wax and aged for 30-60 days, which gives it a black wax rind, contrasted by the signature pale yellow interior.
Melt, slice or grate this versatile semi-soft, vegetarian cheese on ham-and-cheese sandwiches, macaroni and cheese, egg dishes, casseroles, quesadillas, or soufflés.

Buttercup

Haystack Mountain Goat Dairy

Red Leicester, formerly known as Leicester or Leicestershire cheese is a traditional hard English cheese made from unpasteurised cow’s milk. The history of the cheese dates back to the 17th century when farmers recognized the need to make and look their cheeses apart from cheese made in other parts of the country. They decided that the colour of the cheese should denote its richness and creaminess. To set it apart from cheddar and highlight the quality of cheese, Leicester is coloured with a vegetable dye called annatto. The rind is reddish-orange with a powdery mould on it. The colour indicates that the milk used has a high cream content. Today, only a a couple of farms in Leicestershire makes the cheese using traditional methods and raw milk.
Red Leicester is a hard cheese, similar to Cheddar but much more moist, crumblier with a milder flavour. It matures faster than cheddar and can be sold as young as two months. A good Leicester cheese can be identified by a firm body and a close, flaky texture. Though the cheese can be consumed young, to reach it's optimum flavour, it should be allowed to mature for six to nine months. A good cheese tastes slightly sweet with an almost caramel flavour and builds up a more robust taste as it ages. The cheese suits a full-bodied white wine such as Muscadet, SancerreChenin Blanc and Vouvray.

Red Leicester

Leicestershire Handmade Cheese Company

Red Hawk is a washed-rind, triple-cream cheese made with pasteurized cow's milk, produced by Cowgirl Creamery, based in Marin County, California, United States. The cheese is a combination of organic milk and cream. During four weeks of aging the cheese is washed with a brine solution that develops red-orange rind that gives the cheese its name. This complex cheese is rich in taste with hints of chalk and hay. It was awarded "Best in Show" at the American Cheese Society in 2003 and a Gold Ribbon in 2009.

Red Hawk

Cowgirl Creamery

The name ‘Mimolette’ is derived from the French word molle, which means soft. In France, it is famous as Boule de Lille after the city of origin and vieux Hollande. Produced by Losfeld in Lille, it is a semi-hard cow’s milk cheese similar to Edam. The aging time varies from 2 months to 24 months.
Along with its orange colour, the cheese has a fruity aroma. Being a good choice for non-vegetarians, it tastes a bit buttery, salty and nutty with 40% fats.
It can be added to salads, omelets and other cooked dishes. It pairs well with Banyuls, Merlot and Sherry.

James

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