Danablu (Danish Blue) is a semi-soft blue veined cheese, made from cow's milk. Produced by Rosenborg at Denmark, it has creamy and crumbly texture. The cheese belongs to blue cheese family. In eight to twelve months, it matures with a yellowish edible rind. It is sharp and salty in taste with 25-30% fat. Suitable for non-vegetarians, it can be paired with Cabernet.

Danablu (Danish Blue)

Rosenborg

Curitiba City Market

Camembert Le Pommier

Produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. It is said that the Druids and the Gauls had developed the art of making this unique cheese. In 2002 it was separated from the Fourme de Montbrison, an identical cheese, to receive an individual AOC status.
The cheese is a traditional, farmhouse blue cheese that can be either co-operative or artisanal. Fourme d'Ambert is more supple and dense than most blues. Milk from cows grazing on either lower or higher mountain pastures is used to produce the cheese. Although, the cheese matures in 40 days, it is cave-aged for two-three months for optimum quality. During the aging time, it is injected with Vouvray moelleux, a sweet white wine. It is easily recognizable by its unusually tall cylindrical shape.
The pâté is cream coloured with prominent blue veining. The cheese is inoculated with Penicillium roqueforti spores for the growth of blue veins. Slightly tangy, savory flavour infused by the bacteria, beautiful complements the distinct notes of butter and cream.
Wine connoisseurs can enjoy the cheese with Sauternes and other dessert wines as well as full bodied reds such as Rhone’s, Pinot Noirs and Syrah. Similar cheeses include Fourme de Montbrison, Bleu de Montbrison, Bleu de Gex and Bleu de Septmoncel. Try the cheese as a snack with bread and fruit or crumble it on salads.

Fourme d'Ambert

Association of Cheese Auvergne PDO

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

Cheese Cave

Bleu des Causses is a French blue cheese made from raw milk of Montbeliarde and Aubrac breeds of cow. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979.
Traditionally, the cheese was made from a mixture of sheep's milk mixed either with cow's or goat's milk. But according to French cheese laws, the cheese came to be made exclusively from cow's milk.
Bleu des Causses has a high fat content of 45% and is matured for at least seventy days. However, the cheese can also be matured for up to six months in Gorges du Tarn's natural limestone caves to develop a full and fine flavour.
The cheese is similar to Blue d'Auvergne in many ways, despite Bleu des Causses having a noticeably firmer, creamier texture and spicy flavours. Bleu des Causses produced in winter and summer slightly differ in texture and flavour. Cheeses made in winter are light in colour than their summer equals. The winter produce also tends to be slightly drier.
A taste of the Bleu des Causses will proffer a blend of rich milkiness amidst the peppery and spicy notes of the blue mould. The summer produce bring out their unique grassy and clover flavours. It pairs excellently with sweet white wine and dessert wines such as Sauternes or Mulderbosch Late Harvest Sauvignon Blanc.

Bleu Des Causses

Scream Cheese is a spooky, seasonal cheese from the Cellars at Jasper Hill Farm! These small rounds of cow’s milk cheese are dyed with annatto seed extract to imbue them with a bright orange color and then dusted with vegetable ash for a spooky and delicious addition to your cheese plate! Scream Cheese is made by Scholten Farm, a family owned creamery in Weybridge, Vermont and aged for 6-8 weeks in the Cellars at Jasper Hill Farm. The flavor of Scream Cheese is buttery, tangy, and just a hint barnyardy in the best possible way, showcasing notes of hay, earth, and cow. Only available in late September through October!

Scream

Jasper Hill Cellars

Prairie Breeze is a well-aged white Cheddar style cheese and aged for a minimum of 9 months. It is made with vegetarian rennet with no added colour. The texture is crumbly yet creamy with a slight crunch from the calcium crystals developed during the prolonged aging. Flavours are medium sharp with some subtle grassy tones.

Prairie Breeze Cheddar

Milton Creamery LLC

Bath Soft cheese is a modern, farmhouse, vegetarian, soft-white cheese made from cow's milk. Produced by cheese-making veteran Graham Padfield, this brie style cheese is soft and runny with a white bloomy rind. The flavours are earthy, mushroomy and aromatic underpinned by citrusy and grassy notes. Though very like brie, it is less chalky and fresher to taste. The recipe for Bath Soft dates to 1801 at the time of Admiral Lord Nelson when he received it as a gift from his father.
The 4” square cheese made with pasteurised milk comes attractively wrapped in parchment paper with a red wax seal. Bath Soft cheese pairs excellently with Champagne and Sparkling Vouvray.

Bath Cheese

Bath Soft Cheese Ltd

This cheese is honors the memory of a treasured member of our community who modeled humanity and inspired our commitment to Community and to Place. Sherry loved Greensboro. He settled into an ascetic life in a sod hut on  Barr Hill in the 1970’s trading the fortunes of urban life for the satisfactions of a life Here. Sherry was a humble man who served us all, modeled citizenship, boosted community, and inspired generations as a  substitute teacher and mentor to many.

Sherry Gray

Ermitage is a small cooperative located in Eastern France, near the Jura Mountains. Green and lush rolling valleys provide beauty but also ample pastures for dairy cows. From the rich milk comes a truly fantastic Brie, Brie Mons Sire. This brie is creamy, supple and flavorful, with the traditional moldy rind.

Brie Mon Sire

Ile de France Petit Brie

Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French simmental (or cross breeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and colour. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or 24 months. A few times, Comté gets its name from the cellar where it has ripened such as Comté Fort Saint-Antoine.

Comté was one of the first few cheeses to receive an AOC (Appellation d'origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tones of annual production.

Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.
There are practically 83 flavours, which can be savored while tasting Comté. But the main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

Its ability to melt easily means Comté goes well with many recipes right from fondues to Croque Monsieur. The cheese pairs well with Rhone reds, a Palo Cortado or off-dry Amontillado sherry from Spain.

Fromageries Arnaud, the winner of Super Gold medal at the 2014 World Cheese Awards, is one of the top-notch groups in the world to make French certified-origin cheeses. Today, the Fromagerie counts for roughly 12% of the total Comté production. The cheese is distributed worldwide by British supplier Anthony Rowcliffe & Son. This celebrated cheese has been judged as one of the world's 62 best cheeses.In addition, Comte produced by Entremont also won a silver medal for its great taste and impeccable texture. Entremont makes Comte in three varieties – 1 year matured Prestige, fruity flavoured Fruité and Vieille Reserve made using traditional methods in 50 small village cheese dairies.

Comté

La filière Comté

The characteristics of this small, fermier or artisanal goat's milk cheese from Lyon are the blue mould and reddish rind that appear after a aging for two to four week. The cheese has a strong taste of salt.

Zeno Rocha

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