Brabander

Made of pasteurized cow's milk. Aged in a coat of nutmeg, coriander, cinnamon, licorice, cloves, and fennel,  the semi-soft paste is laced throughout with slivers of black truffle.

Sottocenre

Sottocenere is a truffle infused Italian cheese from the northern region of Veneto. Its name meaning "under ash", is derived from the layer of ash that covers the cheese as it ages.
It is a very pale yellow to off-white semi-soft cheese that is aged in a coat of nutmeg, coriander, cinnamon, liquorice, cloves, and fennel and studded throughout with slices of rich, black truffle. Made with raw cow's milk, the cheese is aged in an ash rind to retain the aromatics over a long period of time as well as to evoke the delicate flavours of the cinnamon and nutmeg, amongst others.
These exotic cheeses are best appreciated on its own yet if you wish, pair it with a glass of sparkling wine or Italian Barbera.

Sottocenere al Tartufo

Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those who produce cheese using Marie Harel's method, can legally call their cheese "Camembert de Normandie" under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today.

Fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical of Camembert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called Penicillium candidum.The rind is meant to be eaten with the cheese.

This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe, or traditionally a glass of Normandy cider.

Camembert

Fromage à pâte molle affiné en surface

Brie fermier double crème A2

Soft but crunchy cheese. A strong flavor and pungent smell.

The Moon Rabbit

Deer Creek

Red Butte Hatch Chili

Beehive Cheese Company

Kunik Mini

Nettle Meadow Farm

Walter Rass, master cheesemaker for Kaserei Tufertschwil in the canton of St. Gallen, Switzerland, has been honored over the years for his skill in the making of Appenzeller cheese. By changing the curd size, tweaking the temperatures during cooking and lengthening the aging process, he created this new cheese. After the wheels are formed, Challerhocker is washed with brine, then aged for ten months or more.  Challerhocker's literal translation is "sitting in the cellar" which is exactly where the cheese develops its depth of flavor. Dense and creamy, Challerhocker tastes like a medley of melted leeks, brown butter and sweet cream. Savory flavors with a bit of caramel sweetness in the finish makes this an ideal cheese for the colder months.  Challerhocker is made with thermalized milk.

Walter Rass Tufertschwil Chällerhocker

a bloomy rind maple-infused sheep and cow milk cheese

Rejeen

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