Cotswold is a variation of Double Gloucester, which has been supplemented with chopped onions and chives for added flavour. A whole milk cheese that can be either pasteurised or unpasteurised; Cotswold originates in Gloucestershire County of England. The colour varies from golden yellow to orange and is a firm cheese similar to cheddar but not as hard. Shop owners usually sell pieces cut away from the hard and grey rind.
The taste of Cotswold is creamy, buttery, sweet and mild yet full-flavoured like cheddar. The savory taste of chives and onions gives it that extra zing. This variation of Double Gloucester pairs well with beer, Zinfandel or Shiraz and is popular as a pub cheese in England.

Cotswold

Ilchester Cheese Company

Alpha Tolman is an Appenzeller inspired cheese with buttery, fruity & nutty flavour when young, maturing into bold meaty, caramelized onion flavours as it ages. Made from raw cow's milk, the brine-washed wheels are matured for eight to eleven months resulting in a dense, crystalline and pliant texture.Alpha Tolman melts beautifully onto plate of fingerling potatoes, cured meat and natural sour pickles. Try pairing it with an onion jam, good, hearty ale or a plumy red wine.

Alpha Tolman

Jasper Hill Farm

Truffle Tremor is a soft-ripened goat's cheese produced by Cypress Grove Chevre, of Arcata, California, in Humboldt County. As the name suggests, it combines the earthiness of the Italian black summer truffles with tangy, lactic flavours of goat cheese. This elegant cheese has a dense, champagne-white interior mottled with small, delicate pieces of black truffle. As the cheese ripens, the paste becomes softer just under the rind, ensuring more herbaceous flavour.
Serve the cheese with Barleywine, Trippel or wines such as Riesling, Zinfandel or Cabernet Sauvignon.
The cheese won Super Gold award at World Cheese Awards 2014, Gold at California State Fair Cheese Competition, 2009, 2010 and First Place at World Championship Cheese Contest 2014.

Truffle Tremor

Cypress Grove Chevre

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.

Roquefort

Roquefort Société

Port Salut cheese, also called as Port du Salut, comes from Brittany in the Loire Valley, France. It is named after the abbey of Notre Dame du Port du Salut in Entrammes.
Made from pasteurised cow's milk, the cheese was produced by Trappist monks way back in during the 19th century. This semi-soft cheese is produced in form of disks weighing approximately 2 kg (5 lb). Though the cheese is produced in big factories now, the handmade version is still produced by various monasteries throughout the French countryside and enjoys a great demand!
Great snacking companions of this cheese are fruits, steamed asparagus or broccoli, baby greens salad drizzled with Balsamic vinegar and olive oil. It also a great addition to any cheese board!

olga

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