Milk gathered from sheep that graze on the clay-rich hills of Crete Senesi is made into Pecorino Toscano, but with a twist - the month old cheese is dotted with slivers of black truffle. Foraged from valleys and forests in Volterra and San Miniato, Italy, the addition of truffle to this piquant and sheepy cheese creates a wonderful balance. Nutty balanced with earthy, mushroomy with sweet. A springy, slightly oily cheese - a sign of the pure, 100% sheep's milk origin - is the perfect table eating cheese, especially when drizzled with a hint of acacia honey.

Pecorino Tartufello

Murray’s Cheese

In a town where Emmentaler and Appenzeller were made for generations, the Studer family decided to create something new. Through experimentation and innovation, they designed an Alpine gem that is nutty, oniony, bacony and exclusive to Murray's! After a year of aging, the cheese becomes brittle and crystallized, waiting to be chunked and devoured with a handful of hazelnuts. Melt this one of a kind cheese over some spring vegetables or dollop on fresh bread with some sour cherry jam. 

Scharfe Maxx Extra

Piave is an Italian cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture without any open holes. The colour of the pate is white in fresco, which becomes straw coloured as the cheese matures. A sweet tasting cheese intensifies with aging. The rind is soft and clear when fresh becoming hard and brownish colour in advanced ages. The holes are also absent in aged Piave. Depending on the type, texture and flavour of the Piave, the cheese goes well as a grating as well as a table cheese. Its mild, sweet and delicate taste can be paired with Zinfandel or full-bodied red wine like Barolo and Amarone.

Piave

Lattebusche Sca

Cabot Clothbound is a special batch of Cabot Creamery cheddar aged by Jasper Hill Farm at their special calibrated vault cellars. The cheese is aged for 10-15 months, during aging period it is constantly brushed, turned, and monitored for quality.
Clothbound is traditional natural-rind, bandaged cheddar made from pasteurised cow’s milk. It has a crumbly texture and nutty aroma with a deeply savoury and slightly tangy flavour with caramel sweetness to the finish.
To enjoy Clothbound, pair it with a charcuterie, apple jelly, or a rich chestnut honey. It goes well with an off-dry sparkling apple cider, hoppy ale, or an oaked Cabernet Sauvignon.
This artisan cheese has won many medals including gold at 2014 World Cheese Awards.

Cabot Clothbound

Cabot

Holland is the iconic home of windmills, tulip booms, and Trader Joe’s 1,000 Day Gouda Cheese. It was here that we found the veteran cheese makers who hold the secret to ideal affinage – the art of caring for aging cheese – necessary for aging Gouda for such a prolonged period of time. During the maturation process, the cheese loses close to a quarter of its original weight, as its moisture content slowly but surely evaporates, condensing its naturally salty, caramel-y, and supremely savory flavor profile, without drying out completely. It’s an intricate balance, and one that produces an unbelievably flavorful cheese. 

david

Activities

Share

Get the App. It's Free