There are so many wonderful cheeses in the world! If you don't see the one you are looking for just ask Josh or Nicki and they can help you track it down or special order it for you!
Feel Free to "Sample" our Virtual Cheeses!
Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola picante and features a smooth, creamy texture with a subdued blue flavor.
One of the company's flagship cheeses, this blue wheel develops a natural rind as it ages for 75 days, developing a fudgy, deep yellow paste with a beautiful sheen and periwinkle splotching. It's designed to be a “gateway” blue, approachable and palate-pleasing even to blue cheese skeptics.
Le Jeune Autize
Made much in the same way as a Morbier, with a vegetable ash vein that cuts through the center of each wheel, Le Jeune Autize stands apart due to the fact that is made entirely of goat’s milk. Rather than the muddy, earthy quality often found in Morbier, le Jeune Autize offers a sweeter and lighter flavor.
Cheese from Over Seas
La Bonde D' Atan
La Bonde d'Antan looks a bit like Chevrot, made from farm-made goats in Frances Loire Valley. The rind is cream colored, heavily textured and the pate is soft and white with a nice nutty-tangy flavor.
Emmentaler is pale yellow and riddled with distinctive holes, or “eyes.” It has a hard, thin rind covered by paper with the producer’s name on it. The aroma is sweet, with notes described by some as similar to fresh-cut hay. Its flavor is nutty and somewhat buttery, with a slightly fruity, acidic tone.
Cheese from the U.S.A.
Point Reyes Toma
Semi-hard cheese, creamy in texture with a waxed rind. Creamy, buttery flavor with a grassy, tangy finish.
Cowgirl Creamery-Red Hawk
Cowgirl Creamery captures the essence of West Marin with Red Hawk, a triple-cream, washed-rind, fully-flavored cheese made from organic cow's milk. Aged four weeks and washed with a brine solution that helps to tint the rind a sunset red-orange, Red Hawk has a pungent, beefy aroma and a rich, creamy texture.
Four Fat Fowl-St. Stephen
Our first cheese is a beautiful, hand-crafted triple cream that bursts with buttery and milky overtones. A smooth, silky interior made from all natural Jersey cow's milk and fresh Jersey cream creates the perfect texture, while our soft, bloomy rind adds an earthy flavor with nutty undertones.
Even More Cheeses
Pata Cabra (also called Queso Patacabra) is a semi-soft cheese from the Aragon region of Spain. It is a washed rind cheese made with pasteurized goat’s milk. It is produced in a large brick format and aged for about 3 weeks before market.
Drunken goat is soaked in Mourvèdre red wine for two to three days, giving the outside of the cheese a thin purple rind.