This luxurious triple-creme has a similar shape as square Pont l'Eveque, but Saint Angel is more plump and pillow-like and covered with a fluffy, white rind. Beneath its rind lies an ivory paste with the testure of chilled, whipped butter. Its flavor is buttery, too, with the right amount of salt, a somewhat strong tang (especially by the rind), and a hint of earth and white mushroom. Enjoy this French masterpiece with champagne or your favorite crisp, white wine. It's very, very rich, so pair it with crisp green apples, juicy grapes, and crunchy bread.

Saint Angel

Fromagerie Guilloteau

La Tur is a soft-ripened cheese made from a blend of sheep's, cow's and goat's milk. It is produced by Caseficio dell'Alta Langa in the Alta Lange region of Italy. The cylinder shaped cheese is a light straw yellow colour with an edible soft and wrinkled rind. La Tur tastes of the sweetness of cream and butter, followed by acidic notes and yeasty flavours.
It goes with a wide variety of wine pairings, especially those with floral or honey notes.

La Tur

Caseificio dell'Alta Langa

Beemster Signature Gouda

Beemster Cheese

Sgt. Pepper is a goat's milk cheese delivered by Cypress Grove Chevre, of Arcata, California, in Humboldt County. The blend of exotic spices and pepper threads infused in this fresh cheese takes your palate on a complex, full-flavoured aromatic as well as flavourful adventure. The sprinkling of spices makes the cheese very attractive to look at.
Spice up a burger with a dollop of Sgt. Pepper cheese, leaf lettuce and sliced tomatoes. It pairs well with Porter, Stout and Chili Beer and wines such as Pinot Noir. The cheese won first place at the American Cheese Society 2012.

Sgt. Pepper

Cypress Grove Chevre

Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind.
Together with 45% fat, it is protected by AOC designation. Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well. Try this cheese with Gewurztraminer or Pinot Noir.

Morbier

Entremont

Rogue River Blue is an organic cheese made annually with the best cow's milk available, sourced from Rogue Creamery's organic dairy here in Southern Oregon's Rogue Valley. Each wheel has been cave-aged for 9 to 11 months and hand-wrapped in organic Syrah grape leaves that have soaked in pear liqueur.

Named the "Best Cheese in the World" during the 2019 World Cheese Awards in Bergamo, Italy.

Rogue River Blue

Rogue Creamery

Il Truffelino combines the creamy texture of classic English Cheddar with the complex and luxuriant flavor of Black Summer Truffle. Fabulous on its own with crusty bread or crackers. Transform a Ploughman's. Truffle up your favorite recipes. Melt on baked potatoes or mashed potatoes, transform your favorite mac 'n' cheese into a grown up meal. A decadent grilled cheese.

Il Truffelino

There is a growing trend in Lombardy to adapt local cheesemaking traditions to include the use of buffalo milk, a product usually associated with Campania in the south. For this cheese, the maker looks instead to the west, taking the inspiration from french Camembert. Even so, the chararteristics still remain true to Lombardy as this cheese resembles a small version of traditional cheeses such as Scimudin and bloomy-rind Brescianella. The use of butterfat-rich Buffalo milk gives the cheese a lush texture and slightly fruity flavor. 

Justin

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