Humboldt Fog is a goat’s milk cheese delivered by Cypress Grove Chevre, of Arcata, California, in Humboldt County. It is a mould-ripened cheese with a distinguishing layer of edible ash. The cheese ripens from the outside to the centre, resulting in a fresh goat cheese center surrounded by a pungent runny shell. This runny shell will widen as the cheese matures and is considered the best part of the cheese, by many. The bloomy mold and ash rind is edible, but is fairly tasteless. The cheese is creamy, light, powdery, slightly lemony and mildly goaty.
Humboldt Fog is available from a mini 1 lbs. cheese wheel (Humboldt Fog® Mini) up to the large 5 lbs. cheese wheel (Humboldt Fog® Grande).
 
The cheese has won the first place at the American Cheese Society in 1998, 2002 and 2005 and Gold at the 2014 World Cheese Awards.

Humboldt Fog

Cypress Grove Chevre

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

Delice de Bourgogne is a French classic triple crème cheese made by Fromagerie Lincet on the lines of other classics such as Brillat Savarin or Explorateur. It originated in the Burgundy region of France where the company factory is located.The cheese is made by blending full fat cow's milk with crème fraîche to create an incredibly delicious soft cheese with a rich flavour and a smooth, melt-in-the-mouth texture. Unlike many simple triple crème cheeses, Delice de Bourgogne has a white, bloomy and pungent rind because of the Penicilium Candidum mold. The mushroomy aroma of thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes of the interior. This high fat cheese pairs very well with Champagne or Ciders and Wheat Beers.

Delice de Bourgogne

Fromagerie Lincet

Saint Agur is a blue cheese made from pasteurised cow's milk in the village of Beauzac from the mountainous French region of Auvergne. Since 1988, the Bongrain Cheese Company has been manufacturing this double-cream cheese.The cheese is suitable for vegetarians, as vegetarian-based rennet is added. Ripened for 60 days, the cheese develops a stronger and spicier taste as it ages. Saint Agur comes in various sizes and consistencies to meet all desires. It has no rind, but comes packed in a protective tub or portion packaging for public catering.Saint Agur is a unique combination of smooth, creamy texture with salty and tangy taste, though not as salty as traditional blue cheese. It is more rich and buttery with a subtle spicy taste. Due to its creaminess, it melts and spreads easily. It can be used as a dip with crunchy vegetables, or in gourmet sauce recipes. If you love the flavour, simply snack on the portions whenever you feel hungry.Saint Agur goes perfectly with many wines like Brouilly, Jurancon, Porto, Chardonnay, Syrah or Banyuls and fruits such as walnuts, pears and figs.
This celebrated cheese has won many medals including silver at the 2014 World Cheese Awards.

Saint Agur

Bongrain

Midnight Moon is a matured, gouda-style cheese produced in the Netherlands and sold under the Cypress Grove label. Made from pasteurized goat's milk, the cheese is aged for six or more months to produce a dense and smooth ivory-coloured paste that develops a slightly granular mouth feel as it matures off to the 12 month stage. Flavours are of lovely brown butter with intense caramel undertones.Serve the cheese with Belgian Dark, Stout or Trippel or wines such as Syrah, Zinfandel or Sweet Sherry.The cheese has won Gold award at World Cheese Awards 2014, Best in Class, World Championship Cheese Contest, 2010 and Best New Product in Show, NASFT sofi Awards, 2002.

Midnight Moon

Campagnier is the latest cheese from Fromager d'Affinois.

This producer uses an ultrafiltration technique which boosts protein and calcium levels in the cheese while making them feel and taste like a rich triple creme.

Named for the golden wheat fields in the countryside (Campagnier), this newest addition has a washed rind with a deep amber color.

The inside is gooey and runny, much like Reblochon or Badoz du Jura.


Campagnier

Fromager d'Affinois

A raw cow milk cheese produced in the artisanal cheese making facility of the Rapin family in the Vaud region of Switzerland.

Every wheel of Le Maréchal cheese has a large picture of the grandfather on the label and stamped on each wheel is the name Le Maréchal and a unique identification number.

Cheesemaker Jean-Michel Rapin and his three sons use traditional artisanal methods and milk supplied by 13 local farms to create Le Marechal. The cheese is aged for a minimum of 130 days and the rind’s surface is hand-rubbed with organic aromatic herbs.

This is a bold and robust cheese with some barnyard and herbal aromas. Savoury and salty, nutty, with a mix of floral and herbal notes and a touch of sweetness. Le Marechal has a classic alpine cheese style that fans of Appenzeller, Gruyere and Comte will appreciate.

This full-flavoured, luxurious melting cheeses maintains its bold flavour when heated making it ideal for grilled cheese sandwiches, fondue, or raclette. Pair it with fresh figs or pears or fruit preserves, olives, nuts.

Serve with younger red wines like a Beaujolais, or drier white wines like Sauvignon blanc.

Le Maréchal

Fromagerie Le Maréchal

Picobello is Gouda-style Dutch cheese with an Italian twist. Slightly dry with sweet notes of caramel and roasted nuts, the yellow-orange paste is crumbly, crunchy, and crystalline like a Parmigianino or aged Gouda. It radiates a robust personality and a long lingering finish. The cheese is covered with a thick, waxy rind which needs to be peeled to make it edible.Available in two variants, Picobello Fino is aged for about 3 months while Picobello Maturo is aged for about 6 months. Aged Picobello is a good choice to cut, grate as well as slice over sandwiches and baked dishes.

Picobello

Westland Kaasexport B.V.

Rich full flavors that are sharp, nutty and sweet, with hints of caramel and a crunchy crystalline texture. This three year old raw milk Gouda is handmade by Hugo and Marije van der Poel's farm which is accessible only by rowboat. This Dutch, island-dwelling cheesemaking family has been farming since 1932.

Alan

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