Merlot Bellavitano

Bellavitano Garlic Herb

Sartori

One of the most known Swiss cheeses, Emmentaler cheese is famous for its open texture or 'eyes'. However, Kaltbach Emmentaler AOP is more than just the characteristic holes. It is about the hallmark black-brown patina that develops as the cheese matures for 3 months in the cheese dairy and for more than 300 days in the sandstone caves of Kaltbach. During this maturation process, white crystals and drops of water are formed from the cheese, known as "tears of joy". These "tears of joy" are a sign of quality in the cheese. The cave maturation results in a tangly nutty flavour and crumbly texture, typical of the fine Swiss classic from the caves. This genuine classic tastes delicious with dried apricots, caramelized onions, bacon, cheese plates, panini, casseroles, gratins. Try pairing the cheese with drinks such as Chardonnay, Zinfandel, Syrah, black tea for a great combination.Kaltbach Emmentaler has won many international awards including bronze and gold at the 2014 World Cheese Awards.

Kaltbach Emmentaler AOP

Emmi Käse AG

Maytag is a blue cheese produced by Maytag Dairy Farms from the milk of prize-winning herd of Holstein cattle. The farm located outside Newton, Iowa has been making this handcrafted cheese since 1941 using traditional methods of curing. Even today, the blue cheese is not produced in huge quantities as the cheese makers want to ensure that only the best quality cheese reaches the consumers.
Maytag Blue cheese is ripened over six months during which it develops a dense, crumbly texture and semi-sharp flavour. Every bite of Maytag melts in the mouth releasing a slightly tangy flavour with a lemony finish. With its pungent odor, the cheese might not suit everyone’s tastes. The cheese delivered in decorative silver foil tastes delectable when crumbled into salads, crackers or melted onto a burger.
Also, try it with glass of ale or lager. Other cheeses from the farm include Natural White Cheddar, Cheddar Cheese Spread and Brick & Baby Swiss.

Maytag Blue

Maytag Dairy Farms

Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin. It is an industrial cheese produced by three dairies situated in the Ile de France region. Since classified as a triple cream cheese, Brillat-Savarin has a fat content of at least 75% achieved by adding rich, luscious cream to whole milk. Young cheeses taste similar to fresh cheese but usually they are matured for about four to five weeks to develop more complex flavours. A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavours are of butter, salt and cream with hints of mushroom, nuts and truffles. Brillat-Savarin pairs well with Pale Ale and Champagne and sometimes with a Domaine Chandon Rosé or a Viognier. This cheese is also sold by whole foods with a truffle addition/amendments.

Brillat-Savarin

Fromagerie Lincet

Richly flavored sheep’s cheese with a slightly dry texture

Castellano

Goat cheese with coating of sesame, dried onion and garlic, spices, poppy seed and paprika.

Goat Cheese Everything

Goat cheese classic chèvre

Goat milk rosemary thyme savory fennel seed basil lavender marjorem salt cheese culture remmet

John Schalow

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