Masterful piece of georind aged goat cheese.

Mary Dans Les Etoiles

Herve Mons

Mike Gingrich in the southwestern green hills of Wisconsin produces Pleasant Ridge Reserve. Modelled on the likes of Gruyere and Beaufort, this cheese is made from unpasteurised cow's milk. Similar to all other Alpine cheeses, Uplands make this cheese only from May through October when the cows graze on fresh pasture. Pleasant Ridge Reserve offers a creamy, nutty, and deeply flavoured milky finish that comes from the use of grass-fed milk. The texture is semi-firm and its dense taste becomes more delightful with dry Champagnes and fine Chardonnays. As the cheese ages, the handcrafted cheese becomes more complex and concentrated. A small batch of the cheese is aged for over a year and sold as "Extra Aged" only in the fall and early winter. Pleasant Ridge Reserve is America's most-awarded cheese having won major, national cheese competitions.

Pleasant Ridge Reserve

Uplands Cheese Company

Ashbrook, a pungent Morbier-inspired beauty, is distinguished by the line of vegetable ash running through the center of the cheese.

Spring Brook Farm uses raw Jersey cow's to produce a supple, semi-soft cheese that is lactic and bright with a decidedly funky finish.

Try pairing with a slightly sour Berliner Weisse or an acidic Pinot Noir.

Ashbrook

Spring Brook Farm

Pecora Rossa

Caseificio dell'Alta Langa

Garrotxa is a traditional goat's milk cheese produced in the Garrotxa area of Catalonia in Northern Spain. It was almost extinct when some young cheesemakers revived it in 1981. Since then it has become a popular cheese among artisanal cheesemakers.
Garrotxa is a semi-hard, aged or young cheese with a soft paste and a moist, creamy, yet almost flaky, texture. It is covered by a velvety grey mold coating that lends it a woody aroma, although it is best not eaten with the cheese. The flavour is reminiscent of damp earth underlined by slightly nutty & herbal essences. Its milky, delicate taste is not at all typical of a goat’s cheese. Garrotxa pairs well with crusty country bread, nuts and is best served with white wines such as a Catalonian Priorat, Pinot Gris, Verdejo, or Chardonnay.

Garrotxa

Produced by Landaff Creamery in New Hampshire, Landaff is a mild, semi-hard cheese made from raw cow's milk. A natural grey rind coats a paste that is the colour of butter and tastes moist & mild, tangy with a clean finish and fragrance to match.
Designed after traditional Welsh Caerphilly, this open, buttery textured cheese melts beautifully and is an excellent addition to any cheese plate.

Rachel Spiro

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