In The News
Estero Gold Reserve
ESTERO GOLD RESERVE made by Valley Ford Cheese Co (Valley Ford, CA) – Estero Gold Reserve results from special batches of Valley Ford's popular Estero Gold, held in the aging room and cared for until [...]
Beer Washed Campollano
Beer Washed Campollano Quesos Campollanos Castile-La Mancha, Spain Traditional Manchego made with pasteurized sheep's milk from Castilla La Mancha, from the milk of Manchega and Lacaune sheep. Animal (lamb) rennet. After months of careful affinage, [...]
Campollano with Truffles
Campollano with Truffles Quesos Campollano Castile-La Mancha, Spain Traditional Manchego made with raw sheep's milk from Castilla la Mancha, from the milk of Manchega and Lacaune sheep. Animal (lamb) rennet. This cheese celebrates one of [...]
Welcome 2019!
We would like to thank you for a wonderful 2018, filled with exceptional cheeses both traditional and new! As we look forward to another year, opportunities abound - a few more cozy winter weeks, the freshness [...]
Producer Spotlight: Kokoborrego Cheese
Kokoborrego Cheese is a made on a small family farm in St. Gilead, Ohio, by the Sippel Family and cheesemaker Ben Baldwin. Their goal has always been "to produce world-class cheeses that can be enjoyed [...]
Introducing North Country Charcuterie!
North Country Charcuterie Columbus, Ohio North Country Charcuterie is a family operation - as they describe it, "A chef, his brother and their mother" dedicated to making quality charcuterie from locally sourced pork and flavorings. [...]
OG Kristal
OG Kristal Made by Johan Deweer of Kaasboerderij ‘T Groendal Selected and aged by Kaasafineurs Van Tricht West Flanders, Belgium Alias "Old Groendal:" Known to locals in West Belgium as Brokkeloude Roeselare, this 18 month aged gouda [...]
JUMI Hanfmutschli
HANFMUTSCHLI made by Kaserei Glauser (Emmental, Switzerland) The cheesemaker's wife, surprised to find hemp growing in her garden, took it upon herself to create this delicious cheese – thereby preventing her children from harvesting it [...]
Producer Spotlight: JUMI Cheese
PRODUCER SPOTLIGHT: JUMI JUMI was created as a project between two friends, Mike Glauser and Jurg Wyss, to honor and promote the cheesemaking traditions and innovations of Glauser's family – fifth generation Emmental Valley cheesemakers. [...]
New and Returning Items – July 24th, 2017
Spotted Owl
Spotted Owl
Kokoborrego Cheese
St. Gilead, OH
The smaller, black pepper-studded sibling of Owl Creek, this raw farmstead sheep’s milk cheese is expertly balanced: perfectly suited for grating over pasta, yet snackable enough to serve at a picnic.
Owl Creek Tomme
Owl Creek Tomme
Kokoborrego Cheese
St. Gilead, OH
Raw farmstead sheep’s milk tomme, with a delightfully buttery finish and crumbly texture. Balanced notes of pistachio and hay complement a hint of Manchego-esque assertiveness. An ideal pairing for Pinot Noir or Gamay.
Trajano
Trajano
Castrum Erat
Extremadura, Spain
Nacencia
Nacencia
Castrum Erat
Extremadura, Spain
Semi-firm, raw, sheep’s milk. Cardoon Thistle (vegetable) rennet. Aged on wooden boards and washed with olive oil during aging. Ivory colored, slightly creamy interior paste with small eyes. The aroma invokes a mellow sheepiness, with a flavor reminiscent of toasted almonds. Case 6/500g
Pacencia
Pacencia
Castrum Erat
Extremadura, Spain
Pacencia is semi-firm and round, made from raw sheep’s milk and lamb rennet. It is aged on wooden boards, and washed with olive oil during aging. Exhibits buttery aromas of lemon, stable and a slight piquancy. Pair with a bright peppery red, like a Tempranillo. Case 6/650g
Producer Spotlight: Castrum Erat
Castrum Erat is a family company whose generations of farmers have passed on the knowledge, customs and values of the artisan producers of the La Serena region in Extremadura, a region famous for its terroir.
They have been raising and milking sheep for more than 20 years on their Cerro Gordo farm, initially selling their milk to local cheesemakers. Now cheesemakers themselves, they combine traditional practices (the use of raw milk and traditional rennets like lamb and cardoon thistle, as well as aging on wooden boards) with skills they have absorbed throughout their global travels in order to produce cheeses that are “único en el mundo.”
Cheeses by Castrum Erat:
Maximum
Friend in Cheeses MINI Jams
FIC MINI STRAWBERRY TARRAGON made by Friend in Cheeses Jam Co. (Santa Cruz, CA) – Pure summer in a jar…Bright juicy fat ripe Seascape strawberries from the central coast of California, blended with a hint of vanilla, a dash of black pepper, and a good dose of organic tarragon…from morning toast to an afternoon ice cream, this combo is a sure fire smile generator.
FIC MINI LAVENDER PLUM made by Friend in Cheeses Jam Co. (Santa Cruz, CA) – Spring in Nor Cal – the air is heavy with the aroma of plum blossoms and fields of lavender. We combined the two with a field blend of several plum varietals to get the very best of the region. As this seasonal gem is released, so are the fresh spring cheeses from local goats and sheep.. the marriage of the two will keep the Nor Cal spring in your ♡ year round!
FIC MINI PINOT CHERRIES made by Friend in Cheeses Jam Co. (Santa Cruz, CA) – The medley of dried Montmorency cherries, black pepper, citrus and Pinot Noir makes for the quintessential pairing . There is not a meat, cheese or cocktail that this baby can’t uplift. “Je ne sais quoi” quality to keep the culinary imagination on point.
FIC MINI SMOKIN’ PADRON made by Friend in Cheeses Jam Co. (Santa Cruz, CA) – The long days of late summer: wafting aromas of wood smoke and roasting peppers bring this jam to a new place on the pantry shelf. Perfect for lazy afternoons with meats just off the grill – a dollop of summer so the feeling will never end.
FIC MINI PISCO PEAR made by Friend in Cheeses Jam Co. (Santa Cruz, CA) – In homage to my Grammy Emma Mae and my Peruvian brother in law Nello: the Clash of Cultures comes together in one jar. French butter pears cooked for hours with fresh nutmeg, black pepper, candied ginger and vanilla until the jam is a thick reduced expression of everything a pear ever wanted to be..then a good dose of Pisco (the grappa of Peru) to add a fresh bright bite.
FIC MINI CHOW CHOW made by Friend in Cheeses Jam Co. (Santa Cruz, CA) – A jar of pure sunshine. The combo of dried fruits, nuts and seeds intermingled with honey, vanilla, and domestic bourbon sings – there isn’t a cheese this Chow doesn’t like.
FIC MINI GOLDEN SAGE BERRY made by Friend in Cheeses Jam Co. (Santa Cruz, CA) – Sunshine in a jar…Golden Raspberries hint at sunset, offset by tart bright flavors of lemon & sage. A perfect pair for any summer meal.
Invierno
Invierno
Made by Vermont Shepherd
Putney, VT
Inspired by the famous mountain cheeses of the Pyrenees, Vermont Shepherd’s creations are among the oldest and most well known of this country’s sheep and mixed-milk cheeses. Made in small 10 to 30 wheel batches, each cheese reflects the terroir of the carefully tended landscape. Invierno, or “winter,” is made only in the winter months from a blend of rich raw sheep & cow milk. The resulting cheese is soft to semi-hard with a natural rind, and is aged for 4-5 months in a special cave built on the farm. Invierno is a versatile cheese with a rich butter and mushroom flavor. It melts well and is delicious with cider, beer and rich savory red wines.
JUMI Schlossberger Jung (Young)
SCHLOSSBERGER JUNG (YOUNG)
made by Kaserei Glauser (Emmental, Switzerland)
Raw cow’s milk, aged 5-7 months. The “baby brother” of the extra matured Schlossberger Alt, this traditional table cheese has a mild, flexible paste with charming and delicate milky/buttery notes. Ever-present on the breakfast table at the Glauser household, it’s perfect for snacks and picnic sandwiches. Pair with pickle relish and country ham on baguette for a real treat! Case 1/65# WHL or 1/18# QTR
JUMI Schlossberger Alt (Aged)
SCHLOSSBERGER ALT (Aged)
made by Kaserei Glauser (Emmental, Switzerland)
Raw cow’s milk cheese matured for 18-23 months in a cave next to the ruins of Schlossberg Castle, deep in the valley of Emmental. Carefully nurtured to reach its peak maturity. The finished cheese is moderately salty with pronounced hazelnut flavors and a buttery finish. Schlossberger made in the winter (when the cows are eating hay) will take on a paler, more crumbly and bright persona. Case 1/65# WHL or 1/18# QTR