In The News
New and Returning Items – June 26th, 2017
ALEX made by Hofkaeserei Krause (Baden-Württemberg,Germany) Cheesemaker Albert Kraus uses milk from his brother & neighbor’s herd of traditional Brown Swiss cows to make Alex, a semi-soft table cheese that embodies the landscape of the Allgäu in Southern Germany. Using exclusively hay milk from these two herds, Albert creates a cooked curd, pressed cheese that’s washed in local herbs at five months.
CABRILLO made by Stepladder Creamery (Cambria, CA) – Firm cheese made from pasteurized goat and cow’s milk. It is a Spanish style cheese named for the iconic HW1 that runs along the rugged California coastline minutes from the farm. It has a rich, nutty character and golden color pate. Cabrillo is a cheese made mostly in the fall as the goats’ production wanes and their milk takes on a stronger character. It pairs well with Pinot, almonds, and ﬁgs.
FOXGLOVE made by Tulip Tree Creamery (Indianapolis, IN) This double cream, washed rind cheese has a soft consistency and earthy, more pungent flavors created by a mixture of cultures (yeast, salt, & Hubbard and Cravens Porter Beer made by Thr3ee Wise Men Brewery) applied on the distinctive reddish-colored rind. If you have trouble choosing between a Taleggio and Epoisses, this cheese may hit the spot.
MANCHEGO 3-month DOP made by the Alvarez Valera Family of ARTEQUESO (Toledo, Spain) – This fourth generation farmstead Manchego is made with special attention to traditional farming and cheese making methods as well as a focus on quality and consistency. This 3 month raw milk Manchego has a white to ivory colored paste and rind. The flavor is soft, lactic, and slightly acidic. A young and mild version of a finely crafted Manchego.
MANCHEGO 12-month DOP made by the Alvarez Valera Family of ARTEQUESO (Toledo, Spain) – This fourth generation farmstead Manchego is made with special attention to traditional farming and cheese making methods as well as a focus on quality and consistency. This 12 month raw milk Manchego has an elastic texture and is easy to cut. With a strong and pleasant finish, this is a great example of what a truly refined Manchego tastes like.
RAGGED POINT made by Stepladder Creamery (Cambria, CA) – Semi-soft cheese made from pasteurized cow’s milk. It is a small format bloomy rind triple crème named for the gateway to Big Sur just north of the farmstead. The paste stays firm as the cheese matures, and does not become oozy at all. As Ragged Point ages past four weeks, it takes on a peppery character and a distinct cream line underneath the rind forms.
RED LEICESTER made by Quickes Traditional (Newton St Cyres, Great Britain) – Semi-hard cheese made with cow’s milk. A traditional English farmhouse cheese, it has a firm body and a close, flaky texture; the flavor is delicately sweet and improves with age. There is the merest hint of green-grass bitterness behind the more distinct butterscotch and nut flavors. The cheese is colored with annatto, and the curds are milled twice before being placed into the molds resulting in a delicious crumbly texture. Maturing the cheese for up to 4 months provides a distinctive creamy flavor.
TIGER LILY made by Tulip Tree Creamery (Indianapolis, IN) – This unique and very creamy cheese is a mix between a French Tomme and Italian Tallegio cheese. Very smooth and decadent with a unique rind. Made from pasteurized cow’s milk. Pairs well with a pink Moscato or a cream ale. This is a great introductory washed rind cheese, as it is creamy and balanced, yet offers a bit of meatiness and broth. Great served with smoked charcuterie on crisp cracker or baguette.
TRILLIUM made by Tulip Tree Creamery (Indianapolis, IN) A triple cream, mold ripened cheese inspired by the French classics — Camembert and Brie. It has a soft creamy texture, with rich smooth flavors and gentle lactic tones. It ages three to eight weeks, ripening gracefully from the outside to the center.