Siltcoos is a farmstead goat's milk cheese made by Rivers Edge Chevre, in the Oregon Coast Range, US.  This bloomy rind, handcrafted cheese is soft in texture. During maturation, the wheels are coated with ash and fern-topped, that develops a bloomy rind. As it ages the clean and delicate flavours become spicier and stronger. Siltcoos has won the 3rd place in the 2008 ADGA.

Siltcoos

Rivers Edge Chèvre

Bocconcinodi Langa

Youngest cheese in the company’s range from raw milk

Swiss Lady

Similar to the New Moon, Campfire is a Jack-style cheese infused with a blend of alder and applewood smoke. This smoked cheese stood 2nd Place in Class at the 2011 American Cheese Society.

Campfire

Mt. Townsend Creamery

Abbaye de Tamie is a French cheese made by the monks at the Trappist Abbey of Tamié since the 12th century. The abbey is located in the Savoie region of southeastern France.
Earlier milk used to come from the monastery’s herd, but today the monks use unpasteurised milk of Abondance cows to prepare the cheese at the abbey. As with other monasteries cheeses of France, Tamie is a washed rind cheese with a meltingly soft and yielding centre wrapped in an orangish-red sticky rind dusted with mould. It has a typical washed rind pungent and perfumed aroma. Flavours of the cheese are delicate and balanced with sweet notes of fresh cream, salt and hay. It leaves behind a bit of bitterness on the finish. Tamie is often compared to Reblochon but its pate is less creamy and the smell stronger.
Abbaye de Tamie is easily recognizable by its blue and white paper packing. It pairs well with Cru Beaujolais, Sangiovese, Chardonnay, Merlot or Beaujolais.

Tamie

Raw milk tomme style cheese washed in hard cider that is produced by the cheesemaker.

Temptation

Pasteurized cows milk alpine style cheese covered in edible herbs and flowers.

Blumenkaese

Kefalotyri or kefalotiri is a traditional Greek-Cypriot cheese made from sheep milk and/or goat's milk. It is a very hard, light-yellow cheese with a sharp flavour and dry texture. Dating back to the Byzantine era, the cheese is believed to be the ancestor of most hard Greek cheeses.
Young cheeses are aged for a minimum of two to three months whereas aged Kefalotyri can be a year old or more with a dry, stronger flavour.
Kefalotyri tastes similar to Gruyere; however it is harder and saltier. The cheese is consumed as is or added to a wide variety of pasta, meat and cooked vegetable dishes. It is also traditionally served fried in strips or cubes for a dish called Saganaki. This cheese is especially suited for grating atop sauces, pizza, stews and salads. Ideal for cheeseboards, the tangy cheese is served with fresh seasonal fruit, such as pears, figs and grapes alongside red wine and sausages.

Kefalotyri

CHRISTAKIS Greek Cheeses

Is it Cheddar that tastes like Parmesan or Parmesan that tastes like Cheddar? Even though it's indescribable, we know you'll fall in love with this creamy, white wonder. 



Cheese Punk

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