Ski Queen is a typically Norwegian full fat whey cheese with a fudge-like texture and sweet caramel flavor that was fist made in Gudbrandsdalen valley more than 130 years ago.  Anne Hov, a farmer’s wife, was the first person to think of pouring cream into the kettle of whey.  Her “fat cheese” got a higher price than her ordinary cheese and butter, and she is reputed to have saved the valley from financial ruin in the 1880’s.

Ski Queen’s unique sweet taste is caused by the natural caramelization of milk sugar during production.  The color is brown and the cheese is sliceable.

Gjetost Ski Queen

Norseland

Meaning "sweet" in Italian, Gorgonzola "Dolce" DOP is a soft, blue, buttery cheese made with uncooked cow's whole milk. The cheese took its name from a small town in Lombardy near Milan, where it said to have been born in the 12th century. It has a white or pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue coloured veins. The rind is compact, rough, hard and grey/pinkish in colour but not edible. Flavours are not very assertive but sweet, mild with notes of sour cream and lactic tang. It takes a minimum of 50 days ageing to let Gorgonzola demonstrate its unique characteristics.  The cheese pairs well with a Tuscan Vin Santo and Champagne.
Gorgonzola Dolce DOP from Arrigoni Battista Spa recently won Super Gold at the 2014 World Cheese Awards and was also judged as one of the world’s 62 best cheeses.

Gorgonzola Dolce DOP

Arrigoni

Fanaost lagret

Fanaost, ung

Kaikou is a slightly salty hard cheese produced in the heart of the Basque region. Produced with pure sheep's milk and aged for a minimum of six months, Kaikou's texture is firm, crumbly with a distinctive etched ripple appearance on its golden brown rind.It has the piquant flavour of sheep's milk with strong hints of olive oil and aroma of wild herbs and summer grassland. Pair the cheese with cherry preserves, quince paste or cube/grate it over salads. A sweet white wine such as Jurancon, would do full justice to the full bodied flavours of Kaikou.

Istara Kaikou

Lactalis Deli

Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.
This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. To make it brighter and moderate, factories add spices, raisins, nuts and some lemons to it. When grated on salads such as Radicchio and Rucola, it tastes like a wonder, as well melts well. Taleggio can be served with Italian Nebbiolo wines, and also a wide range of Reds and Whites.

Taleggio

casArrigoni

Mahon, named after the port of Mahon on the Minorca island, Spain, is a cow's milk cheese, produced by various dairies. Mahon is soft to hard cheese with buttery, sharp, salty in taste. During maturation the cheese is hand rubbed with butter / paprika or oil. Mahon is sold at different ages ranging from 2 months to 10 months. Artesano Mahon / Artisanal Mahon, made using raw milk is aged for 2 to 3 months that is superior in flavour than the aged version. The texture is close, dense with occasional hole throughout the paste which is ivory in colour.Mahon Reserva / Aged Mahon is harder and drier in texture, more salty in taste. Industrial version of Mahon is made using pasteurized milk what has milder flavour.
A traditional way of eating Mahon is by sprinkling it with black pepper, tarragon and olive oil. It pairs well with Madeira or Rioja.

Mahón

Mitica

Semi-soft Spanish goat cheese covered with fresh rosemary.

Rosey Goat

Solera

Bleu d'Auvergne is a French blue cheese named after its place of origin in the Auvergne region of south-central France. The cheese can be made from raw or pasteurised milk and is sometimes attributed as cow’s milk version of Roquefort (although it is much creamier and buttery). It was awarded AOC status in 1975 and is available in both artisanal and industrial versions.
Bleu d'Auvergne is creamy ivory colour, dotted with blue-green mould due to the Penicillium roqueforti which gives the cheese its typical bluish-green veins. It is aged for minimum 4 weeks, by which time the cheese showcases its assertive flavours and smooth texture. The rind is moist and sticky unveiling a soft paste with a grassy, herbaceous, and (with age) spicy, peppery, salty, pungent taste. The strong aroma and full flavoured characteristics of the cheese are at its optimum when served with sweet dessert wines such as riesling and sauvignon blanc or strong, robust red wines. The cheese is often used in salad dressings, pastas and also is a good cheese for snacking.

Bleu d'Auvergne

Association of Cheese Auvergne PDO

Queso de Oveja Ajo Negro

Queso de Oveja Diablo

Queso Truffle Sheep Milk

Buffalo Wing is at 8.0 on a scale from 1 - 10 with 10 being the hottest, so if you're into cheeses with a little (or a lot) of kick you need to check out this spicy line of Yancey's Fancy Cheddar!

Megan

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