Bent River, Alemar Cheese Co's flagship product is a Camembert-style cheese named after the sharp turn of the Minnesota just a few hundred yards from production site. It is available in the market at five weeks and over six weeks or so, the cheese will fully mature to showcase its optimum texture and flavour profile.
As the cheese ages, it will have a smooth paste throughout, right from the centre of the cheese. Depending on your liking, the flavours will vary from mellow, mushroomy, milky, buttery, and subtle when it's young; leading the way as it ages.

Bent River

Alemar Cheese

Chaumes is a soft cheese made in the southwest of France in the village of St Antoine, at the foothills of the French Pyrénées. The washed rind and soft-ripened cheese is made using ancestral methods with pasteurised cow's milk. The name French word Chaumes literally translates to ‘stubble’. Based on the Trappist style of making cheeses, Chaumes has got an aromatic soft golden rind and a pale yellow, creamy pate. The smooth, supple and rather springy texture is complemented by the rich, intense and full bodied flavour of the cheese. Its taste can be described as complex, leaving behind a smooth and hazel-nutty aftertaste. The aging time for the cheese is about 4 weeks.Chaumes is a favorite addition to children’s snacks and tastes tantalizing when grilled or served with crusty breads. A limited edition of spreadable Chaumes is also available in France, called Chaumes la Crème.

Chaumes

Bongrain

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

Produced by Chris Roelli of Roelli Cheese Haus in Wisconsin, Dunbarton Blue is a blue cheese that is not traditionally blue. Chris spikes classic English-style Cheddar with Penicillium roqueforti that allows the mould to flourish and give the cheese its blue-green veins. Then he presses the cheese to halt the process of mould growth, thus developing only a subtle hint of blue flavour. The three month aged cheese is earthy and Cheddar like in texture.

Dunbarton Blue

Roelli Cheese Co. Inc.

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

Cambozola is a triple cream, brie-style blue cheese made from pasteurised cow’s milk in the German region of Allgäu. The cheese invented in 1900s, is still made in Germany by Kaserei Champignon since 1970s.

In English speaking countries, it is often symbolized as blue brie.
The cheese is injected with same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton. However, it is neither pungent like Stilton, nor crumbly like Roquefort.

The cheese, a cross between Camembert and Gorgonzola, is creamy, moist and rich like a Camembert with the sharpness of Gorgonzola. A soft-ripened cheese, the insides reveal pockets of blue veining and a unique exterior of grey mold.

Its savory, nutty flavour with undertones of sweetness enhance the wonderful characteristics of the cheese. For a food connoisseur, the Cambozola is a great start into the world of Blue Cheeses. Taste it with fruits, honey or a Chardonnay.

Cambozola

Käserei Champignon

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

Lovers of truffles will recognize the heady, earthy aromas of the rare and delectable fungi in this exceptional flavored cheddar. Grafton Village uses both fresh truffles and truffle oil to infuse this mild cheese throughout with that telltale truffle quality.

Sweet and buttery flavors provide the anchor for the musky, earthy, sensual aromas of truffle that pervade this cheese. With a semi-firm texture that is both pliant and creamy, this is a cheese to satisfy nearly any mood or application.

Serve with a drizzle of raw honey and toasted hazelnuts or whole grain crackers. Use this cheese to turn almost any kitchen creation into a truffle-scented luxury, whether it’s a simple grilled cheese sandwich or a rich potato gratin. The combination of rich cheese, truffled scent, and a hearty starch base create the ultimate decadent comfort.

Raw Truffle Cheddar

Grafton Village

Creamy, buttery and mild with slightly sweet notes. Pair with peach preserves and toasted almonds, buttery Chardonnay or Amber beer.

Expert, licensed cheesemaker, Marieke Penterman and her team, handcraft traditional Dutch Goudas using the time-tested, Old World, cheesemaking methods Marieke brought with her when she emigrated from the Netherlands.

Marieke transforms farmstead-fresh, raw, cow’s milk from her family farm into award-winning cheese, which is then carefully cured on imported Dutch pine planks in temperature and humidity-controlled aging cellars.

Marissa

Activities

Share

Get the App. It's Free

Discover

Community

Company

Download