Manchego Maese Miguel

Bleu Bénédictin is a Canadian blue semi-soft cheese made from whole pasteurized milk, with a natural rind. The cheese is made by the Benedictine monks at the Abbaye de Saint-Benoît-du-Lac, thus the name. Its surface and interior is ripened with Penicillium roqueforti for more than 90 days resulting in a light yellow paste with deep blue veins spread throughout the paste. The cheese is crumbly and creamy especially in the middle of the cheese wheel. Flavours are rich creamy with undertones of salt and woody notes. The natural light grey-whitish rind gives off a wild mushroom aroma. Its distinctive taste is best enjoyed with Fortified, late harvest and Riesling wines or on a cheese tray, and served on bread or crackers.This is an award-winning cheese having been a finalist at the 2014 Sélection CASEUS competition, 1st place at the 2012 Royal Agriculture Winter Fair, 2nd place at the 2012 British Empire Cheese Show and the bronze medal at the 2011 World Cheese Awards.

Bleu Bénédictin

Fromagerie de l'Abbaye Saint-Benoît

Since the Middle Ages this cheese has captured the hearts of all those who have experienced its outstanding taste.

In the 19th century is was considered the finest cheese in Europe. The geographical separation between the places of production and "affinage" is a Brie tradition.

In 1980 this cheese was accepted into the AOC family.

Brie de Meaux

Fromagerie Renard-Gillard

Balsamic BellaVitano is unique Cheddar-Parmesan hybrid created by cheesemaker Mike Matucheski at his Sartori Company of Antigo, Wisconsin. By bathing the cheese in the sweetness of Modena balsamic vinegar, the cheesemaker has highlighted the sweet, nutty, fruity flavours of BellaVitano Gold. No wonder, the cheese has won multiple awards, among which a first place in the 2010 American Cheese Society Competition and silver at the 2014 World Cheese awards. This artisan cheese tastes delicious with smoked turkey, almonds, raisins, dates and crusty artisan bread.
Try pairing the cheese with wines such as Chardonnay, Pinot Noir, Asti Spumanti and Sherry. You can also pair weizen, weizenbock, smoked porters or pale ales with the cheese for a great combination.

Sartori Reserve Balsamic Bellavitano

Sartori

Colston Bassett is one of the smallest dairies in the United Kingdom. They make their pasteurized cow's milk Stilton the traditional way using hand-ladled curd and animal rennet, not to be found at any other Stilton maker. Thus, the texture of Colston Bassett Stilton is more luscious, creamy and full-bodied and the flavour, more complex and deeper than any other cheese produced with vegetable rennet.
It has a close, creamy texture with pale, ivory paste that edges onto amber as it gets close to the rind and a homogeneous distribution of blue coloured veins. The wrinkly rind is slightly sticky, orange-brown in colour, speckled with patches of white mould. Flavour-wise, Colston Bassett Stilton is earthy and lactic, balanced by the richness of blue mould and butter. When young, it tends to be slightly tangy, but this will disappear as the cheese matures.
This celebrated cheese has won gold medal at the 2014 World Cheese Awards.

Colston Bassett Stilton

Colston Bassett Dairy Limited

Cow's Creamery 1 Year Old Cheddar

Cow’s Creamery

Made of pasteurised cow's milk, it is produced by the Long Clawson, Leicestershire and the Cropwell Bishop and Colston Bassett dairies in Nottinghamshire. For the first time in the 1970s, it was made by Andy Williamson at the Castle Stuart dairy in Inverness. Therefore, it was called Blue Stuart or 'Inverness-shire Blue'.
It is a semi-firm blue cheese described as a cross between Stilton and Cheshire. In a period of 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. With a sharp, strong flavour and a bit tangy aroma, it is a vegetarian's cheese having a fat content of 48%. It can be paired with Port Noir and Riesling.
This celebrated cheese has won many medals including silver at the 2014 World Cheese Awards.

Shropshire Blue

Long Clawson Dairy Limited

A raw cow milk cheese produced in the artisanal cheese making facility of the Rapin family in the Vaud region of Switzerland.

Every wheel of Le Maréchal cheese has a large picture of the grandfather on the label and stamped on each wheel is the name Le Maréchal and a unique identification number.

Cheesemaker Jean-Michel Rapin and his three sons use traditional artisanal methods and milk supplied by 13 local farms to create Le Marechal. The cheese is aged for a minimum of 130 days and the rind’s surface is hand-rubbed with organic aromatic herbs.

This is a bold and robust cheese with some barnyard and herbal aromas. Savoury and salty, nutty, with a mix of floral and herbal notes and a touch of sweetness. Le Marechal has a classic alpine cheese style that fans of Appenzeller, Gruyere and Comte will appreciate.

This full-flavoured, luxurious melting cheeses maintains its bold flavour when heated making it ideal for grilled cheese sandwiches, fondue, or raclette. Pair it with fresh figs or pears or fruit preserves, olives, nuts.

Serve with younger red wines like a Beaujolais, or drier white wines like Sauvignon blanc.

Le Maréchal

Fromagerie Le Maréchal

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

Shropshire Blue, also known as "orange Stilton," is a slightly milder version of the original, offering a fruity tang and a texture reminiscent of cold butter.

The paste is dyed with annatto, a natural food dye that comes from the tropical achiote tree. The annato reacts with the curd by softening it slightly and making it slightly creamier than the original version.

simon

Activities

Share

Get the App. It's Free