AAdmin

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So far AAdmin has created 470 blog entries.

CHOCO 21

By |May 19th, 2017|New Products|

CHOCO 21 made by Latteria Fromaggi (Italy) – Cheese or pudding? An original gourmet recipe which consists of injecting bleu cheese with the chocolate liqueur "Choco 21" (made from the best American cocoa beans) then [...]

HOOLIGAN

By |May 19th, 2017|New Products|

HOOLIGAN made by Elizabeth MacAllister of Cato Corner Farm (Colchester, CT) – Semi-soft cheese made from raw cow’s milk. This washed-rind cheese has a soft, creamy interior and a gorgeous orange rind. Hooligan's flavor is [...]

NERO FUME

By |May 19th, 2017|New Products|

NERO FUME made by Latteria Fromaggi (Italy) – This blue cheese gets its name from the variety of tea used in the maturing process. The cheese is placed in casks for 30 days and covered [...]

PAVE D’AFFINOIS

By |May 19th, 2017|New Products|

PAVE D’AFFINOIS (Rhone Alps Region, France) – Soft double-cream cheese made with pasteurized cow's milk. This cheese has a snow-white bloomy rind and, when ripe, is runny and unctuous at room temperature. Deliciously creamy with [...]

ST. NECTAIRE

By |May 19th, 2017|New Products|

ST. NECTAIRE made by Xavier David (France) – Semi-soft cheese made from pasteurized cow’s milk. This is a pressed, but not cooked cheese with a thick washed-rind. Saint Nectaire has a creamy to soft, and [...]

WOMANCHEGO

By |May 19th, 2017|New Products|

WOMANCHEGO made by Cato Corner Farms (Colchester, Connecticut)  Inspired by the classic Spanish sheep milk cheese Manchego, our cows' milk Womanchego is aged 3 to 4 months, making it more similar to a young Manchego [...]

BLEU DU BOCAGE

By |May 12th, 2017|Uncategorized|

BLEU DU BOCAGE Pascal Beillevaire Selection (Vendée, France) – A relatively new cheese resulting from the introduction of goats into this traditional butter-making region of western France. It’s made with pasteurized goat’s milk and aged [...]

FLEUR D’ESPELETTE

By |May 12th, 2017|Uncategorized|

FLEUR D'ESPELETTE Pascal Beillevaire Selection  (Poitou-Charentes, France)   Pasteurized ewe's milk cheese pressed and uncooked with a grey rind. The paste is buttery and is colored by the chili peppers from d'Espelette. The taste is fruity, [...]

GRANDS CAUSSES

By |May 12th, 2017|Uncategorized|

GRANDS CAUSSES Pascal Beillevaire Selection (Aveyron, France) – Semi-soft cheese made from raw sheep's milk. The cheese is made by the Seguin family using the milk from their Lacaune herd. It is aged from 4 [...]

PYRAMIDE COLOMBIER

By |May 12th, 2017|Uncategorized|

PYRAMIDE COLOMBIER Pascal Beillevaire Selection (Loire, France) – This is raw goat’s milk cheese in a unique high pyramid format. It cut’s an imposing figure on the cheese counter or cheese board. The cheese has [...]