Cheese Blog

/Cheese Blog


May 19th, 2017|

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 [...]


May 19th, 2017|

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 [...]


May 19th, 2017|

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 [...]


May 19th, 2017|

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 [...]


May 19th, 2017|

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 [...]


May 19th, 2017|

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 [...]