Bloomy rind grass fed cow's milk cheese washed in Shackbury's Cider.

Hartwell

The Cellars of Jasper Hill

The Manchester, crafted from pasteurized cow's milk, is one of the Zingerman's most flavourful products that can be eaten at different ages. When one week old, the texture is rich in a soft yoghurt flavour and when 3 weeks old, it develops a denser texture with creamy paste around the edges. As it ages, it develops a wrinkled rind and firmer texture with savoury, earthy flavour. This soft and creamy cheese with mild tang is versatile and can be served with crackers, oatcakes or sandwiches, topped with toasted almonds, hazelnuts.

The Manchester

Zingerman's Creamery

A blended milk cheese with a bloomy rind.

Ruby

Good Thunder is a washed-rind cheese, bathed in Surly Brewing's Bender, an oatmeal brown ale. The cheese is washed weekly for 3 weeks, during which the Brevibacterium linens cultures give the cheese its orange rind and distinctive stinky aroma. It is further ripened and refrigerated for a couple more weeks before it is available in the market. The result is a fudgy, dense cheese that softens and becomes funkier, as it ages. Of course it pairs well with brown ales and ciders.

Good Thunder

Alemar Cheese

Tarentaise: Vermont Alpine Cheese

Spring Brook Farm

Hard golden cheese injected with truffle.

Moliterno al Tartufo

Central Fromaggi

Olavidia

Miette is a soft-ripened, bloomy rind cheese made by Steve and Veronica Baetje of Baetje Farms, Missouri, United States. A French inspired cheese, uses a blend of goat and sheep's milks.It is a very delicate cheese with a creamy consistency like that of a baked cheesecake. The flavour is sweet, very yeasty melt-in-the-mouth with an aroma of fermented grapes. It is aged for only two weeks before being sold in the market.

asteingold2

Activities

Share

Get the App. It's Free

Discover

Community

Company

Download