Beecher's Flagship is an American award winning cheese handmade at the Pike Place market in Seattle. The semi-hard cow's milk cheese is left to cave age for at least 15 months to develop a uniquely robust, nutty flavour and distinctive crumble.Flagship Reserve is a special version, which uses only last curds of the milk when its composition is just right. It is richer in taste & texture with a clean and creamy finish. In addition, the wheels are bandaged in cheesecloth and open-aged for over a year to allow optimum moisture loss during aging, focusing on the rich flavour with a long finish.Beecher's Flagship is an artisanal cheese that is served best on a cheese plate. Crumble into an omelette or frittata or add to make your favourite Mac & Cheese.
Yule Käse is a unique version of Flagship Reserve cheese. The cheese is clothbound and aged for 13 months in open-air. In addtion, it is further aged in red wine and blackberry honey that gives nutty and caramel flavour with hints of honey and berries.

Beecher’s Flagship

Beecher's

Ewenique is made exclusively at Central Coast Creamery in the USA. They have moved their production of this cheese from Holland to the US in January 2018. This 100% sheep milk has a brilliant velvety white paste and a delicate texture. This extremely complex cheese boasts incredible sweetness and flavors redolent of salted caramel and fresh vanilla beans with a slight hint of citrus to contrast the savory qualities of the sheep milk.  

Ewenique

Central Coast Creamery

The Cheese School of San Francisco

Point Reyes Gouda is creamy in texture but slightly crystalized, delivering pops of complex flavor.  You'll enjoy deep flavors of toasted hazelnuts, caramel, butterscotch and cooked cream.

Point Reyes Gouda

Point Reyes Farmstead

Castelbelbo

Wegmans

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

Smokey Oregon Blue is the world's first smoked blue cheese. Made from unpasteurised cow's milk, it is gently cold-smoked over hazelnut shells for 16 hours. The smoking process results in sweet cream flavours and caramel notes balanced by earthy flavours of smoke and hints of roasted nuts. The texture of the cheese is cake, reminiscent of candied bacon. The cheese is made from rBST free milk, is vegetarian-friendly and gluten-free. Pair the cheese with ale to counterbalance its signature sharpness.

Smokey Oregon Blue

Rogue Creamery

Charloe

Bonne Bouche is the flagship of US based Vermont Creamery's signature geotrichum-rinded aged goat cheeses. French for "tasty bite", Bonne Bouche is made with pasteurised goat's milk and microbial rennet. Inspired by the cheeses from the Loire River Valley in France, Bonne Bouche is a mould-ripened goat disc lightly sprinkled with tree ash and ripened for ten days until it develops a wrinkly rind. It is then sent to the markets where it continues to age up to eighty days.  As a soft cheese, the rind has a pleasant yeast flavour while the creamy interior is light and fluffy with notes of citrus. The flavour becomes more robust and piquant with age.Because of the striking appearance, Bonne Bouche looks excellent on a cheeseboard or roasted with fruit. Sauvignon Blanc pair best with the cheese.

Bonne Bouche

Vermont Creamery

Celebrity Goat Brie

Époisses de Bourgogne is a soft cow’s milk cheese produced by Jacques Hennart in the village Époisses, France.

Commonly called as Époisses, the cheese has creamy, chewy and firm texture. With a distinctive soft red-orange colour, it is categoried as a smear-ripened cheese washed in marc de Bourgogne. It takes at least 6 weeks to mature fully.

Despite its pungent smell, the cheese has a spicy, sweet and salty flavour. It goes well with Trappist beer and Sauternes.

Époisses de Bourgogne

Fromagerie Berthaut

Le Crémeux de Bourgogne Bio

A complex raw cow’s milk cheese made in the Swiss Alps and named after the tallest mountain in the region, Schnebelhorn has plenty of deliciously pungent sharpness, wrapped up in a creamy and firm bite.

superZONic

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