This 100 day aged cheese is a blend of cow, sheep and goat’s milk from La Mancha; prior to 1985, it was also considered a Manchego cheese.

Though the texture and appearance are similar to Manchego, the flavor exhibits characteristics of all three milks. It is rich and buttery and finishes with a perfect balance.

Campo is always made with a minimum of 40% goat and sheep milk, giving it more flavor.

It recently won Bronze in its category at the 2015 World Cheese Awards.

Campo De Montalban

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

Goat Gouda is a semi-hard cheese made from pasteurized goat's milk and cream, produced by the Central Coast Creamery in Paso Robles, California, US. Firm, dense and smooth textured cheese is slightly grainy with hints of caramel. The rind is hard and natural with ivory colour interior. This nutty and milky flavoured cheese takes about 5 months for maturation.

Goat Gouda

Central Coast Creamery

Dubliner is an original, award-winning Irish cheese that is named after the city of Dublin, though produced in County Cork. Developed by Irishman Jhon Lucey, the cheese is made from pasteurised cow's milk and is available in a number of varieties and flavours. An original Dubliner is a sweet, mild and mature cheese taking over 12 months to develop the sharp robust flavour and texture of mature cheddar, the nuttiness of Swiss cheese and the bite of Parmesan cheese. It has a high content of calcium, due to the calcium lactate crystals in the cheese. Some companies produce gluten free, diabetic and vegetarian friendly version of this cheese. A reduced fat Dubliner is also available in the market. The cheese goes well with a full-bodied wine like Cabernet or a pint of Guinness as well as with a fruity wine, Irish wine, or Oaky Chardonnay wine. It tastes delicious if melted between crusty brown bread slices. The cheese is also used to prepare sandwiches, pastas, or served with fruits like apples or pears. Remove the cheese from the fridge 30 minutes before consumption and enjoy 7 days after opening.

Dubliner

Kerrygold

El Trigal Manchego is named for the Spanish region of La Mancha, also home of Don Quixote. The cheese is produced in the La Mancha region from pasteurised sheep's milk. It has a black gray or buff coloured rind with a crosshatch pattern, the paste colour is stark white when young, becomes yellowish as it ages. The fully aged cheese is usually smeared with olive oil and surface mould is removed. The cheese has holes throughout the paste with a mild, slightly briny, nutty flavour. It is sold at various stages of maturity: at the age of 13 weeks it is described as curado (cured) and, when over three months old it is referred to as viejo (aged). There is a peppery bite to cheeses that have reached a great age. It is best known of a series of sheep's cheeses and is similar to Zamorano, Cadiz, Calahora or Castelleno.

El Trigal Manchego

St Illtyd is a mature creamy cheddar with white wine, garlic and parsley from Abergavenny in Wales.

There's a whole lot of serious flavour going on here. St Illtyd is strong but soft and mellow with the distinct warmth of garlic and a zing of wine and herbs, all wrapped on black wax. Eat one mouthful and you just have to try another. And another. And then maybe one more.

Saint Illtyd

Abergavenny Fine Foods

Do you remember what old school Roquefort tastes like? Of course you don't—it achieved AOC status 95 years ago and has been made in a highly regulated fashion ever since. But before that, Roquefort was often made with mixed milk. And that's what Mons has done with 1924 Blue, a wheel that's made with the milk of both cow and sheep and tastes the way Roquefort traditionally did. What is that taste, exactly? In texture, it's dense and smooth. In flavor, it's sweetened condensed milk and light minerality up front, with a bacony finish that carries a trace of cracked black pepper. This is blue cheese the way it used to be.

1924 Bleu

Herve Mons

Kerrygold Kilaree is creamy and has a fantastic nutty flavor that has a great bite. For some, this may not be sharp enough for a cheddar, but it has plenty of flavor to stand on its own in a grilled cheese.

Dee

Activities

Share

Get the App. It's Free