Fromager d'Affinois

Fromagerie Guilloteau

Mature Gouda made from sheep's milk cheese.

Ewephoria

Cheeseland

The Orchards by William Lyon Homes

Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those who produce cheese using Marie Harel's method, can legally call their cheese "Camembert de Normandie" under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today.

Fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical of Camembert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called Penicillium candidum.The rind is meant to be eaten with the cheese.

This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe, or traditionally a glass of Normandy cider.

Camembert

Gruyère is named after a Swiss village. It is traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes.

The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours - at first fruity, later becomes more earthy and nutty.

This authentic Gruyère AOP is a product of a partnership between Fromagerie Le Crêt and affineur Fromage Gruyère SA.

Master Cheesemaker Jean-Marie Dunand runs the village dairy at 2,950 feet above sea level in the heartland of traditional Gruyère production in the Fribourg region of Switzerland. The dairy, which dates back to 1900, has been run by Dunand since 1986.

He makes 18-20 wheels of Gruyère each day, 365 days a year, using freshly delivered milk from eight small local farms. The cows graze on mountain pasture, and the unique composition of the grass is reflected in the cheese.

Gruyère 1655

Fromagerie Le Crêt

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

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.

Jonni

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