Rosemary & Olive Oil Asiago is an Italian inspired farmstead cheese made from pasteurised cow's milk, which has been hand-rubbed with rosemary and Italian olive oil. It tastes like a cross between Parmesan and sharp white Cheddar with a savoury high note complementing the rich, nutty and fruity flavour of Asiago. A Sartori-family original, this gourmet cheese is a celebrated bronze medal winner at the 2014 World Cheese awards. This artisan cheese tastes delicious with savoury crackers, nuts, olives, crusty artisan bread and dried fruit.
Try pairing the cheese with wines such as Chianti, Chardonnay and Sherry. You can also pair India pale ale, American pale ale or porter with the cheese for a great combination.

Sartori Reserve Rosemary & Olive Oil Asiago

Sartori

The Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurised sheep's milk. It is one of the popular cheeses from Spain, made from sheep's milk. It also comes under the PDO guidelines.

The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep's milk. Manchego cheese is made from both pasteurised and unpasteurised milk. The farmhouse version is produced from unpasteurised milk while the industrial version is produced from pasteurised milk.
The rind is inedible with a distinctive, traditional herringbone basket weave pattern, pressed on it. A typical ear wheat pattern is pressed onto the top and bottom wheels of the cheese. There are specific differences in Manchego cheeses, depending on their aging period.

Semi Curado - Young Manchego cheese is aged around 3 months are supple and moist. The flavour is fruity, grass, hay with a tangy note.
Curado - Manchego cheese aged for 6 months acquires a caramel and nutty flavour. It has distinct acidity.
Viejo - Manchego cheese aged for a year becomes crumbly in texture while the interior of the cheese acquires a butterscotch colour. It has a sweet, lingering taste.
Manchego cheeses are best paired with a sherry. Cheeses similar to Manchego are called 'Machego like cheeses', but the producers cannot legally name the cheese as Manchego.

This celebrated cheese has won gold and silver award at the 2014 World Cheese Awards.

Manchego

Queso Manchego DOP

The Dutch make great cheese and Reypenaer is an extremely good example of artisanal workmanship. It is a variety of Gouda that is took through a series of maturation stages in an entirely natural way. In fact, the ageing of Reypenaer is the highlight of the cheese which takes place in an 100-year-old warehouse along the Oude Rijn river in controlled conditions.
There are three different varities of Reypenaer segragated according to its age. Reypenaer V.S.O.P. is matured for two years during which it looses 25% of its original weight. It develops protein crystallisations and white spots throughout the pate. The flavour is intense and creamy with strong hints of butterscotch and caramel.

Reypenaer V.S.O.P.

Reypenaer Kaas Proeflokaal

Bellavitano cheese washed in Kentucky bourbon then aged for 5 months.

Sartori Bourbon Bellavitano

Murray's Cheese

Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. The cheesemakers took a traditional local goat cheese and bathed it in the local Doble Pasta red wine for 3 days. The result has been an unqualified success both commercially and gastronomically and has brought attention and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet, smooth flavor.

The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is made with the finest milk from the region. The rind is an attractive violet color.Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. The cheesemakers took a traditional local goat cheese and bathed it in the local Doble Pasta red wine for 3 days.

The result has been an unqualified success both commercially and gastronomically and has brought attention and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet, smooth flavor. The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is made with the finest milk from the region. The rind is an attractive violet color.

Drunken Goat

Queso de Murcia D.O.P

This cheese is a special edition, only available while supplies last. It was made through a collaboration with Murray's Cheese and the producer Albert Kraus, at Allgauer Dairy in Germany.

Richard Means

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