Bucheron

Large pasteurized goat's milk logs manufactured by hand at the large Poitevin co-operative. One of the first French chevres to be exported to the states, Bucheron (boo-share-OH) is a naturally ripened form that is about 8-10 inches in length and 3 inches in diameter and usually weighs about 3 pounds. Predominantly produced by Saint-Saviol using powdered milk and frozen curd. A delightfully goaty and slightly sharp flavor. The natural mold rind allows the perimeter of Bucheron to become runny and gooey as it ripens which is truly a treat to see and savor! Cut on horizontal axis in 1/2 inch wafers for plate appearance. Serve with all fresh and sweet fruits. Spread on a baguette with fresh preserves.  Wine Pairing: Light whites, chardonnays.

Shropshire Blue

One of the younger English cheeses, Shropshire Blue is still less than 25 years old. Similar to Stilton in size and texture, Shropshire Blue's most defining characteristic is the bright orange color (colored with annatto) of the body with brighter blue veins than that of Stilton. Truly an eye-catching, colorful alternative to it's legendary counterpart. With a creamier body than Stilton, you'll notice a more pronounced tangy and sharp aftertaste with lingering hints of red wine.  Recommended as an after dinner treat with sweet fruits to work with the sharpness of the cheese.  Wine pairing:  Bordeaux, Hermitage, porters & stoudts

Gorgonzola

"Much thanks to the innkeepers who didn't turn their noses at the sight of moldy, blue cheese!" Many years ago, cow farmers and their herds had to migrate south in Italy for winter grazing. Small village innkeepers accepted "cacio" or fresh cheese in return for lodging. The innkeepers stored this cheese in cellars later to be served to hungry customers. The innkeepers probably didn't realize that their cool, moist, cave-like rooms were a perfect environment for mold to form on cheese...and...their small village of "Gorgonzola" would become famous throughout the world! Gorgonzola is increasingly becoming one of the most popular Italian imports in America. The sweet or "Dolce" gorgonzola is soft and ripe with a creamy spreadable texture. The spicy or "Piccante" version is more assertive in flavor, firmer, and carries a more earthy flavor and a cheesier, powerful aroma.  Gorgonzola Dolce is great anytime with fruit or spread on crusty country bread or crackers. Try the Piccante scooped into tiny balls as a salad topping or look for recipes where Gorgonzola is a primary ingredient for stuffed veal or chicken. Wine pairing: Barolo, Brunello di Montalcino, Chianti Riserva

Humboldt Fog

From Humboldt County, California comes this exciting ash layered ripened goat's milk cheese. The wheels have a natural rind, weigh about 4 lbs. and have a single layer of vegetable ash running horizontally through the cheese. The distinctive ash is said to resemble the fog that rolls through Humboldt County each morning (hence, the cheese's name). But the impressiveness of this cheese doesn't end with its aesthetic. Its flavor and texture are unforgettable: light, airy and rich with a crisp, tangy goat flavor. If your a goat cheese person, don't pass this one up! Wine pairing: California or Australian Chardonnay

Delice de Bourgogne

A luxuriously creamy, rich, full flavored cow's milk cheese from France. Similar to brie in both style and texture, this cheese has the added qualities of a full-fat milk content giving it an interior likened to that of whipped cream cheese. The exterior is encased in a chalky soft rind that is yellowish-white in color, while that decadent interior yields flavors of fresh cream and butter, with a slightly salty finish.  Perfect with dried figs and champagne. 

Prima Donna

Prima Donna, a customer favorite, is a two-year-old Dutch Gouda that is a shining example of why Gouda is such a phenomenal cheese.  Tiny, naturally occurring “crystals” studded throughout the cheese provide Prima Donna with its distinctive “crunch” and compliment the strong flavors of caramel, butterscotch, and cream throughout the firm cheese.  Paired with honey roasted pecans, the sweet and almost-candy like notes of the cheese are brought to the forefront.  The caramelized nuts and the flavors and texture of the semi-firm cheese harmonize to create a delicious sweet and savory experience.

Goes great with honey roasted pecans

Cahill Irish Cheddar

Irish whiskey mixed with Irish cheddar. This produces a nice tangy flavor, and a mosaic pattern throughout the cheese.

3 Year Cheddar

From upstate New York, comes this American cheddar that remains one of our store's most requested cheeses. We receive this creamy, extra-sharp, white cheddar after it has been aged for 1 year. It is then aged an extra 2 years, in special aging rooms at DiBruno Bros., until it acquires the texture and sharpness that is looked for in a cheddar. Compare for yourself, we're sure it will get a "thumbs up"! Ideal melted for macaroni & cheese or a cheddar cheeseburger. Great for picnics with crunchy apples, grapes, and a jug of red wine!  Wine pairing: All light, fruity reds; dark beers and ales.

Fresh Mozzarella rolled with Pepperoni

Homemade fresh mozzarella rolled with sliced pepperoni!

Truffle Tremor

One of the beacons of American cheeses is Humboldt Fog, created by Mary Keehn, and owner of the distinction of being the one of the first American cheeses exported to France.  To celebrate the 25th anniversary of her creamery, Cypress Grove, Mary improved her goat milk classic the only way possible: she added black truffles. This cheese has been rocking our customers ever since...