La Tur is a soft-ripened cheese made from a blend of sheep's, cow's and goat's milk. It is produced by Caseficio dell'Alta Langa in the Alta Lange region of Italy. The cylinder shaped cheese is a light straw yellow colour with an edible soft and wrinkled rind. La Tur tastes of the sweetness of cream and butter, followed by acidic notes and yeasty flavours.
It goes with a wide variety of wine pairings, especially those with floral or honey notes.

La Tur

Caseificio dell'Alta Langa

Vacherousse d’Argental is a pure cow’s milk brie-style cheese made in the Lyon region of France. Its bloomy white rind is edged in orange and when perfectly ripe will sink slightly around the perimeter. The flavor is milk with hints of meadow and the rind is not at all bitter.

The texture is creamy and velvety at its peak ripeness like most brie-style cheese. Pair Vacherousse d’Argental with a nice dry white wine to cut through its richness.



Vacherousse d'Argental

Fromagerie Guilloteau

Fromager d'Affinois

Point Reyes Toma is a gluten-free semi-hard, dutch style, farmer's cheese made from pasteurized cow's milk, produced by Point Reyes Farmstead Cheese Company, California, US. This cheese made with microbial rennet has a buttery, creamy flavour with a grassy tang finish. Toma is wonderful on a cheese board or with omelets, burgers, sauces. Try pairing it with Hop-heavy beers, Pinot noir, Scotch. 
The cheese has won many awards including silver medal at 2010 World Cheese Awards in London, gold medal at 2011 California State Fair, 1st place ribbon at 2011 American Cheese Society in Montreal.

Point Reyes Toma

Point Reyes Farmstead

Produced by Chris Roelli of Roelli Cheese Haus in Wisconsin, Dunbarton Blue is a blue cheese that is not traditionally blue. Chris spikes classic English-style Cheddar with Penicillium roqueforti that allows the mould to flourish and give the cheese its blue-green veins. Then he presses the cheese to halt the process of mould growth, thus developing only a subtle hint of blue flavour. The three month aged cheese is earthy and Cheddar like in texture.

Dunbarton Blue

Roelli Cheese Co. Inc.

Formagella is a classic Swiss-Italian Brie style cheese produced by Nicasio Valley Cheese Company in Nicasio, California. Made using 100% organic cow's milk, this soft, bloomy rind cheese is aged for at least two months to develop a mild aroma and open-textured paste with eyes throughout the paste. The flavours are rich with notes of mushrooms, toasted pine nuts and butter.
Formagella is perfect for cheese board and can be served with asparagus frittata, salad. Try pairing Formagella with a dry Riesling or Muscat or white wine.

Formagella

Nicasio Valley Cheese Company

Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it. The green colour of asphodel leaves is an indicator of the freshness of the cheese.When you cut open a Burrata, it oozes with buttery and creamy panna containing scraps of mozzarella. The cream has a rich flavour and has to be eaten immediately since it is a fresh cheese. Burrata is usually served fresh at room temperature and beyond 48 hours, it is considered past its prime. The taste of Burrata goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and with spaghetti.

Burrata

Roquefort is a popular French cheese, reported to be a favorite of Emperor Charlemagne. In France, it is called the 'cheese of kings and popes'. This cheese is protected by AOC guidelines. Roquefort cheese is moist and breaks into little pieces easily. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged for 5 months. It is also mostly used in salads and dressings.

John Chen

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