Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.
This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. To make it brighter and moderate, factories add spices, raisins, nuts and some lemons to it. When grated on salads such as Radicchio and Rucola, it tastes like a wonder, as well melts well. Taleggio can be served with Italian Nebbiolo wines, and also a wide range of Reds and Whites.

Taleggio

casArrigoni

Produced by Chris Roelli of Roelli Cheese Haus in Wisconsin, Dunbarton Blue is a blue cheese that is not traditionally blue. Chris spikes classic English-style Cheddar with Penicillium roqueforti that allows the mould to flourish and give the cheese its blue-green veins. Then he presses the cheese to halt the process of mould growth, thus developing only a subtle hint of blue flavour. The three month aged cheese is earthy and Cheddar like in texture.

Dunbarton Blue

Roelli Cheese Co. Inc.

Savor the nostalgia of Cabot's Founders' Collection. These truly unique cheeses are made from the original recipes created by our founding farmers in 1919.

Orne Meadows will transport you back in time to the fresh rolling hills of early 20th century Vermont. It's perfect for slicing and pairing, and its robust, sharp cheddar flair is delicious with muted crackers and warm breads.

With a subtly sweet fruity and nutty finish, Orne Meadows is also a tasty choice for your next wine and cheese gathering.

Orne Meadows 

Cabot

It’s been around since the 13th century—one taste and you’ll join its ranks of admirers. While traditional Gruyere may age anywhere from six months to three years, Murray’s carefully selects special wheels with incredible aging potential that we finish in our own caves for a full twelve-month maturation. It is then that Gruyere’s aromas of caramelized apples and notes of hazelnutty brown butter come together in a smooth, dense paste—perfect for a classic fondue or melted atop a Croque Madame.  Raw cow’s milk Gruyere is considered central to (if not synonymous with) the culture and history of Switzerland’s Fribourg region, an Alpine crossroads that ushered in the Celts, the Helvetians, and the Romans, who later shared their cheesemaking traditions. Today, Swiss dairy cooperatives produce these 80-pound wheels, with an eye toward tradition. Gruyere is nothing if not a gracious pairing partner- try it alongside a light, bright red, a big, rich white, or a handful of preserved walnuts and a few slices of smoky speck.

Murray's Cave Aged Gruyère

Murray’s Cheese

This lactose-free gourmet cheese is aged for a minimum of 16 months, and has a tart kick behind a smooth, creamy texture. 

Cabot Private Stock

Y Fenni, a Welsh Cheddar cheese made with Welsh brown ale and wholegrain mustard seeds, when coated with bright red wax is known as Red Dragon. It takes its name from the dragon symbol on the Welsh flag. The moist yet firm Red Dragon is aged for 3 months and made from pasteurised cow's milk and vegetable rennet. The mustard seeds not only give it a unique texture but also an amazing buttery and spicy flavour. Along with the subtle sharpness of mustard seeds, the flavour of Red Dragon is also reminiscent of the mild, sharp taste of the Welsh ale and traditional cheddar. Some say, the taste of the cheese is very similar to sharp cheddar. Serve Red Dragon with dark ale or try a strong red wine. It is an excellent table cheese that melts well on a sandwich.

Red Dragon Truckle

Abergavenny Fine Foods

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

This conveniently packaged 8-ounce Dairy Bar has a dense and slightly crumbly texture and a milky white color.

Redolent of the grassy, clover-covered fields of the North Country, we like to savor it with full-flavored ingredients like smoked meat and spiced chutney.

This is the cheese that will make a box of macaroni weep with joy or your fondue pot go weak at the knees. 

rebecca

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