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AmericanArtisan

American Artisan Cheese

Our American artisan cheese producers vary in size and scale, many are still family-owned and operated, and they all perceive their cheese, animals and land as an integral part of their lives. Accordingly, they treat them with the care and respect that coincides with the ideals of organic practices and sustainability. Most are unable to list themselves as organic due to varying reasons but they do in general use organic feeds when possible and, of course, do not condone the use of hormones. Antibiotics may be used as a last resort to save animals but we can be assured that the milk from those animals is discarded for the appropriate amount of time. Many of our artisan producers are also farmhouse or farmstead producers meaning the milk for their cheese comes directly from their own farm. These cheese makers are a hardworking, dedicated group of people deserving of recognition and it is with pleasure that we offer their cheeses.

Amaltheia Dairy

Melvyn and Sue Brown began their Grade A Amaltheia Dairy, on Thanksgiving Day 2000. They started milking with 90 goats. Initially they sold their milk to a distributor making gourmet cheese for California customers. In the spring of 2002 the Browns decided to develop and operate their own cheese facility. Through careful development and stringent standards for purity and flavor, they arrived at an exceptional product that they are now marketing. Today, they are milking about 280 goats and producing 150 gallons of goat milk each day. Making one pound of goat cheese takes 5 pounds of goat milk. It is carefully pasteurized and cultured, and the cheese making process requires a great deal of hands-on attention. The Chevre takes about three days to make, and the other cheeses vary, but all are made in small batches and shipped or delivered promptly.The herbs used to flavor the cheeses are locally grown and organic whenever possible; the goat cheese product is entirely natural. Amaltheia Dairy uses vegetarian-friendly vegetable rennet only. The cheese we carry at Peterson from Amaltheia are certified organic.

06546 Roasted Garlic and Chive Chevre 12/4ozChevre with organic roasted garlic and organic chives. It has a rich garlic flavor. Also, an ACS award-winner

06548 Spiced Pepper chevre 12/4ozFresh chevre with organic roasted bell peppers, jalapeno, and banana peppers.

06574 Chevre plain 12/4ozA clean, fresh chevre that has won ACS awards

06549 Chevre olive medley 12/8ozFresh chevre with organic kalamata olives, green olives, and organic roasted bell peppers.

06547 Smoked Chevre 12/8ozHickory smoked

06761 Organic Feta 12/4ozGoat feta that is brined for only 3 days, not stored in brine so not as salty.

06550 BozemanoA gouda style cheese with a goat zing. Aged for at least 9 months…delicious

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Beecher’s Handmade Cheese – Seattle, WA

In the heart of Seattle’s historic Pike Place Market people press their noses against the windows at Beecher’s Handmade Cheese to witness a vat of creamy white milk transformed by the expert hands of the cheesemaker. They watch as curds materialize from the milk, and then knit together to create a fine artisinal cheese.

10729 Flagship - 40 lb (16929 pre-cut)Beecher’s signature cheese, Flagship is a creamy combination of cheddar and gruyere, carefully aged for one year and delivering a distinctive, robust, nutty flavor.

99880 Beechers Flagship reserve 1/16lbFlagship Reserve is a bandaged cheddar, wrapped in cloth and open-air aged for at least one year. This cheese made only on days when the milk composition is just right The curds on these days allow for a lower moisture and higher salt content but keep the creamy finish that Kurt Dammeier (whose middle name is Beecher) demands of this fine cheese. By air-aging this cheddar there is a 14-16% moisture loss during the aging and that concentrates the rich flavor and produces a finish that stays on the palate longer. In 2007, The American Cheese Society named Beecher’s Flagship Reserve “America’s Best Cheddar” and they sure got that right.

10725 No Woman - 40 lb (16926 pre-cut)A Beecher’s favorite, No Woman’s unusual and satisfying flavor is sure to excite your taste buds. With Jamaican Jerk spices, it’s earthy with a touch of brown sugar and cloves.

10756 Just Jack - 40 lb (16925 Precut)Beyond your basic Jack cheese, it is especially creamy and rich in flavor.

10730 Flagsheep 1/16.5lbThis twist on Flagship Reserve is a blend of Cow and Sheep’s milk. Also clothbound and aged for about a year. Limited supply.

Beehive Cheese Company

The Beehive Cheese Creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains: home to world-class powder skiing in the winter and meadows of heavenly wildflowers in the summer. It’s a modern cheese operation where old-world craftsmanship is practiced.Beehive’s cheeses carry undertones of Utah’s unique high-desert and four-season ecosystem. Tim and Pat use only first-class-grade whole milk from Jersey cows at Ogden’s Wadeland South Dairy: 350 acres near the salty marshes, ponds and mudflats of the mineral-loaded Great Salt Lake. The same nutrient-rich soil that feeds thousands of migrating birds, feeds the lush alfalfa that the cows love to eat.

11222 Barely Buzzed-1/5lb (16432 precut)This is a full bodied cheddar cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company’s (The Cheesemakers brother) “Beehive Blend”. The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavendar buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in our humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name “Barely Buzzed” comes from Andrea at Deluxe Foods in California. She was the winner of the name this cheese contest. 1st Place, Flavored Cheddar American Cheese Society Annual Competition 2007, 2008 and 2009.

Notes

AmericanArtisan

11228 Seahive 1/5lbSeahive starts out as Promontory Cheddar that is hand rubbed with Beehive wildflower honey and local Redmond RealSalt. The honey is harvested from a local farm where the bee’s visit wildflowers and fruit orchards. The salt is from an ancient sea bed near Redmond, Utah and contains unique flecks of color that are the result of more than 50 natural trace minerals

00822 Teahive 1/5lbRubbed with a blend of black tea and pure bergamot oil, this is Beehives newest creation. Tea Hive is a cheddar-style cheese with a rind that has been rubbed with black tea and bergamot oil. It is not only delicious, but has soothing and relaxing qualities from the blend of black tea and bergamot on the rind. The brilliant aspect of this cheese is that it is not only a cheddar with tea on the rind, but after it ages, the interior of the cheese takes on this nuance of the tea and bergamot, allowing you to experience these flavors from the start to the finish of the cheese.

Bellwether Farms – Petaluma, CA

In 1986, Cindy Callahan purchased a few sheep to help “mow” the pastures on the farm in Petaluma, California and make them more manageable. In turn, the first steps were taken to get into the cheese making business, now under the direction of her son and cheese maker, Liam Callahan. A commitment to the highest quality milk drives the cheese making at this artisan company where they use their own milk (for their sheep cheeses) and the Jersey milk from their neighbors. Bellwether continues to win numerous awards at the American Cheese Society and their products have been written about in many magazines and books. Currently, we offer a selection of their fresh cow’s milk cheeses.

14200 Fromage Blanc, Retail (8/7.5 oz)A wonderful alternative to cream cheese and fresh chèvre, this rich, flavorful Jersey cow’s milk cheese can be used in so many ways they can’t all be listed here. Smooth and creamy in texture, it has a buttery, full flavor with a tangy bite.

14202 Crème Fraîche, Retail (8/7.5 oz)This cultured cream is based on the traditional French pantry item and is making its way into American kitchens as well. When it is made as well as Bellwether makes it, there’s no reason it shouldn’t quickly become popular. Use this thick, mouthwatering cream in soups, sauces, and baked dishes like a potato gratin or just simple dollop over fresh seasonal fruit. The flavor is milky fresh and sweet with a tart appeal.

14203 Carmondy 1/3lb PREORDERInspired by the semi firm table cheeses found in Northern Italy, Carmondy is buttery and mild, emphasizing the rich flavor of the Jersey milk used.

Cellars at Jasper Hill - Greensboro, VT

Twenty two thousand square feet, seven underground vaults and a dream as big as the American cheese movement, Cellars is cutting edge and visionary both in its conception and implementation. Five years ago Mateo and Andy Kehler and their families started making cheese at the renowned Jasper Hill Farm. Cellars is the realization of a dream that has become a reality through innovation, vision and lots of hard work. It is about farm viability. The Kehlers began farming and making cheese with a goal of creating a model to be replicated by other farmers in Vermont who wished to diversify their quickly disappear-ing farms into more workable options.

These new cheeses are all made by small New England cheesemakers and aged at the new Cellars at Jasper Hill cheese aging facilities.

14257 Cabot Clothbound Cheddar14258 ¼ Cabot Clothbound Cheddar

Cabot Clothbound is a handsome natural rinded traditional cheddar. Bandaged with muslin and skilfully aged a minimum of 10 months at the Cellars at Jasper Hill. Cabot Clothbound has all the characteristic texture of an English-style cheddar with the sweet caramel and milky flavors that sets it apart on the counter.Cabot Clothbound Cheddar has won many awards most notably it took best in show at the American Cheese Society competition in 2006

14250 Landhaff (8.5 lb wheel)Inspired by Duckett’s Caerphilly Landaff is tangy and clean, with a buttery open texture, Landaff is accessible, melts well and is a great every day cheese.

14251 Hartwell (8/8 oz wheels)Named for beautiful Hartwell Pond in northern Vermont, this cheese is soft-ripened and creamy with a fresh, mild taste. Pasteurized cow’s milk

14261 Bayley Hazen Blue 1/8lbBayley Hazen Blue is a natural rinded blue cheese. It is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. Ayrshire milk is particularly well suited to the production of blue cheese because of its small fat globules, which are easily broken down during the aging process. The paste of a Bayley Hazen is drier than most blues and the penicillium roqueforti takes a back seat to an array of flavors that hint at nuts and grasses and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter. It is aged between 4 and 6 months. We developed this recipe by starting with a Devon Blue recipe, changing its shape, and altering the aging process to end up with a stable rind that will hold up under typical retail conditions.Bayley Hazen is named after an old military road that traverses the Northeast Kingdom. The road, commissioned by General George Washington was built to carry troops to fight the English on a Canadian front. Though no battle ever took place, the road brought Greensboro its first settlers and continues to be used.

14265 OMA 4/1.25lb per caseOma is named for grandmother Erika vonTrapp, who settled the farm with her husband Werner. It is a pudgy, washed rind tomme with balanced pungency. Though not based on any other specific recipe, the decadent style is immediately familiar. Sebastian learned to make cheese by working at Jasper Hill Farm and both brothers spent time with Neal’s Yard Dairy in preparation for their new pursuit. Oma has a soft, golden interior that, depending on age, ranges from thick and creamy to pudding-like, though never runny. This indulgent mouth-feel, coupled with its tender, palatable rind and balanced character remind us of the French Reblochon. It’s flavor, too, is buttery and round with a reserved earthy aroma. Beverage friendly, especially with craft beers, and a suitable match for dried fruit or fig jam.

14262 Moses Sleeper 4/1.25lb per caseMoses Sleeper is the newest hit cheese to come from the cheese house in Greensboro, VT. It’s a Camembert-style - chalky when young and creamy when longer-aged, with a long finish reminiscent of grass, brassica vegetables (cauliflower, asparagus) and hay. The clean, rich, award-winning milk from the small herd of cows at Jasper Hill Farm makes the creamy sweetness in this cheese just that more pleasing to the palate.

5Notes

AmericanArtisan

14220 Weybridge (16/3 oz wheels)This delightful, delicate little organic cheese has a fluffy whipped texture and big farm fresh flavor. Pasteurized organic cow’s milk.

14500 Harbison preorder 8/10 oz - SeasonalHarbison is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal, and bright flavors. This newest cheese from Jasper Hills is named after Anne Harbison, seen by many to be the grandmother of Greensboro, VT. She’s active in the community, runs a bed and breakfast, and volunteers at the public library, and has known the Kehler brothers since they were children. The bark, cut from Jasper Hill Farm’s woodlands holds the delicate cheese together, provides flavor to the creamy paste, and allows for an ideal presentation as the centerpiece of a cheese plate. Made from pasturized cows milk.

Crave Brothers – Waterloo, WI

Crave Brothers Farmstead Cheese crafts specialty cheeses right on the farm, using only the freshest milk from Crave Brothers’ dairy farm. About 1200 Holsteins are milked several times a day on this 1700 acre farm in South Central Wisconsin. The fresh milk is pumped from the barn into the cheese making facility located right across the drive way. The four brothers have won numerous awards for the dairy and are dedicated to the care and health of the cows and also the sustainability of the farm. Several years ago the family invested in a digester that now converts the left over manure into enough electricity to power 300 homes.

10181 Les Freres (2/2.5 lb)Crave brothers farmstead cheese, a family owned Wisconsin farm celebrates its French-Irish heritage with the introduction of Les Freres , a unique American original washed rind cheese. The texture is semi soft and the cheese has an earthy, fruity flavor and a pleasant, nutty aftertaste. Its smooth, creamy, interior is encased in alight tan rind. Aged in a special cellar on the farm, Les Freres is delicious at 5 to 6 weeks of age and is fully ripe at 8 to 10 weeks according to George Crave, who heads up the cheesemaking operation.

11208 Mascarpone 12/8 oz PREORDERRich and buttery with a hint of sweetness, this award winning mascarpone is proof that great milk makes great cheese.

Coach Farm – Pine Plains, NY

Faithful to the traditional methods of the French farmstead cheesemaker, we at the Coach Farm are turning out authentic, artisanal goat cheeses that were once found only in the remote villages of France. Our farm is located in a small Hudson Valley village, just two hours outside of New York City. We have, at present count over 900 French Alpine dairy goats, born and raised on our farm. The small, white-tiled creamery where we make our cheeses connects directly to the milking parlor.

To ensure freshness all Coach Farms items are on a regular preorder schedule

14700 Goat Triple Cream (1/5 lb wheel)14701 Triple Cream Mini (5/6 oz)14702 Aged Grating Sticks (9/4 oz)14703 Goat Aged Wheel (1/5 lb)14704 Green Peppercorn Brick (1/3.5 lb)14705 Green Peppercorn Pyramid (4/10 oz)14706 Green Peppercorn Cone (9/4 oz)

AmericanArtisan

14707 Goat Log Aged (5/6 oz)14708 Goat’s Milk Ricotta (6/8oz)

Cypress Grove – McKinleyville, Humbolt County, CA

Since this cheese company began, Cypress Grove Chevre has created outstanding cheeses that win awards as well as win over palates. Owner Mary Keehn started the company in McKinleyville in Humboldt County in 1984 and is now partners with her oldest daughter, Malorie McCurdy. Their exceptional cheeses are the result of careful focus on the main ingredient…the milk. Initially the farm produced its own milk but over time, due to the demand for their product, they have built relationships with neighboring family-owned farms that produce their supply of pasteurized milk. These carefully managed and cared-for herds are able to provide a year-round supply for Cypress Grove. The Peterson Company carries their fresh products on a regular basis; if you have any questions about those, please don’t hesitate to ask. For our Specialty selection, we have chosen to feature a few of Cypress Grove’s most popular cheeses.

11382 Bermuda Triangle (1 lb)Made in a 1 lb. triangular log and available by the each. This aged goat cheese is a double rind cheese that it is covered with a layer of ash, and then allowed to bloom with an edible white mold of Penicillium candidum. When young the interior will be slightly fudgy and firm. As it ages, the cheese ripens from the exterior towards the center, becoming creamy and smooth in texture. When ripe, one should have a combination of both these characteristics, runny toward the rind and firm toward the interior. The flavor when fresh is tangy and light growing more complex and strong with age, well balanced with full, even sharp but not pungent flavors.

11383 Humboldt Fog (4 lb)Made in a 4 lb. wheel. This aged goat wheel is also a double rind cheese with a layer of ash on the rind covered with the edible white mold bloom. It also has a layer of ash running through the center reminiscent of the early morning fog of the area for which the cheese is named. On the cheeseboard this is a stunning presentation with a stark white rind and interior contrasted by the layers of ash. The flavor and texture are likewise impressive. The cheese ages in a similar manner to the Bermuda Triangle but because of its larger size will age longer. If kept in their wax paper while in storage, and in the cardboard box for humidity, these cheeses will continue to age for over 15 weeks. Just check in on them regularly as the Humboldt Fog and Bermuda Triangle are delicate cheeses that require a certain amount of pampering. The results in flavor are well worth the extra attention. Again, when young, this cheese has a fresh, tangy lightness to it that develops earthier, more complex characteristics with age.

18830 Purple Haze (6/5 oz)Fresh goat cheese in the traditional three inch round disk shape. The goats on the Cypress Farm enjoy the lush pastures provided by the Northcoast climate and it shows in their cheeses creamy texture and sublime taste. This particular disk is flavored with a wonderful blend of lavender buds and fennel pollen.

11384 Truffle TremorTruffle Tremor is the newest creation from Cypress Grove. The flavor of truffle comes through in this velvety goat milk cheese. The earthiness of the truffles combined with a creamery texture makes for another distinctive cheese from Cypress Grove.

7Notes

AmericanArtisan

11388 Midnight Moon 1/10lbAged six months or more, this blushing ivory colored goat gouda style cheese is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Nutty and brown buttery up front with a long caramel finish. Produced in the Netherlands for Cypress Grove

11390 Lamb Chopper 1/10lbBorn to be mild, this sheep milk cheese is buttery in color and flavor with a long, complex finish. The texture is smooth and soft-firm, making Lamb Chopper an enchanting table or cooking cheese. The wheel is finished in natural wax. Made in Europe exclusively for Cypress Grove Chevre.

Di Stephano-Baldwin Park,CA

The family owned Di Stefano dairy is based in Southern California and is dedicated to only making one product. Di Stefano burrata is hand made with extreme care, passion and dedication!On the plate this pure, sweet fresh cheese resembles nothing more than a ball of cow’s milk mozzarella with a topknot. Once the cheese has been cut open the soft and creamy center slowly runs onto the plate. A luscious filling of stracciatelle blended with Italian creme is encased in a sheet of fresh mozzarella. Like jewels in a drawstring pouch -- a little ball with a big surprise inside - delicate, delicious and very decadent!

11337 Burrata 4 oz 12/4oz11347 Burrata 8 oz 6/8oz

Fiscalini Farms – San Joaquin Valley, CA

Fiscalini Farmstead Cheese is located in Modesto, CA on a dairy farm founded in 1914. Late in 2000, John Fiscalini added a cheese plant to the dairy farm and a few months later hired Mariano Gonzales as the head cheesemaker. Mariano, born in Paraguay, is a world-renowned cheesemaker, learning from childhood how to make excellent cheese. The company specializes in gourmet cheddars. All of their cheeses are made with natural products, using raw milk. There are no artificial ingredients, such as preservatives and colors. They make cheese the original way - a labor-intensive process - that brings out the taste and texture of the cheese. The cheeses are made in small quantities in an open vat and handcrafted. They do not pasteurize the milk, claiming this allows “for the wholesome, natural flavors of the fresh clean milk to be expressed in the cheese.”

46662 San Joaquin - PreorderAn American Original cheese created at Fiscalini Cheese Company. In keeping with the European tradition of naming unique foods after the location where they were first produced, this cheese has a natural, thin rind with a tawny buttery color, mildly sweet and mellow when young, with a darker golden hue and nuttier flavor developing over time. Its flesh is firm and granular with an aroma of toasted nuts and browned butter. It has pleasant acidity and salt balance with a deep lasting flavor and lovely sweetness. It can be used as a table cheese, melted for cooking, or grated as a soup or salad topping.

14351 Old Cheddar Bandage Wrap (15 lb)Made in traditional 60-pound wheels, bound in cheesecloth to promote mold growth, and hand-turned daily for the first two months. This 16-month-old cheese will only get better. Mariano has won “Best Farmhouse Cheese in America” with this cheese three years in a row, with Fiscalini Cheese Company (as selected by the American Cheese Society August 2002, 2003, and 2004). James Montgomery from North Cadbury, England, world famous maker of Montgomery Cheddar, calls this the best American Cheddar available. This cheese has a firm, crumbly straw colored flesh, and has a nutty,

AmericanArtisan

slightly smoky, earthy, and more round finish than most aged cheddars. Laura Werlin, author of Cheese and Wine notes that this cheddar pairs wonderfully with most heavy red wines and also with sweet whites, a rare attribute found in cheeses.

18360 Purple Moon (12/8 oz)Since 1914, Fiscalini Farms has been making handcrafted “works of art” in the cheese making world. For four generations the Fiscalini family has maintained a California dairy tradition that continued the family’s Swiss dairy heritage reaching back over 300 years. Today their farm has grown to 530 acres with 1400 Holsteins that provide the outstanding milk for their cheeses. If you have already tried their San Joaquin Gold and Raw Milk Farmhouse Cheddar, their Purple Moon is a must. If it is your first time, Purple Moon is a great introduction to their unrivaled cow’s milk cheeses. Purple Moon is the quintessential California cheese with the marriage of any cheese lover’s favorite tastes - farmhouse Cheddar soaked in Cabernet. Say no more...

08170 Hopscotch (1/5lb)The cheese masters at Fiscalini soak their fresh cheddar curds in Devil’s Canyon Scotch Ale for two hours before pressing the curd into blocks, giving this cheddar a most distinct flavor of hops and of course, beer. Devil’s Canyon Scotch Ale has a deep malt and caramel flavor, with overtones of chocolate and a slight hint of a mild, smoky flavor. This cheese has great cheddar flavor, slices well, and can be used for snacking, sandwiches, or cooking.

Grafton Village Cheese Co. - Grafton, VT

The Grafton Village Cheese Company is located in rural Grafton, Vermont where a 100 year-old tradition of handcrafted cheese is continued. The finest milk from a collective group of farms and the skill of their cheese makers has placed Grafton Village in a group of regular award winners in American cheese making. They use milk exclusively from Jersey cows, which tends to have a rich, smooth flavor due to naturally high butterfat content. The milk is guaranteed to be produced without any use of the bovine growth hormone or BST. They also use microbial rennet making this cheese suitable for vegetarians.

10166 Classic Reserve Cheddar (12/8 oz wheels)10167 Classic Reserve Cheddar (10 lb blocks)

The Classic Reserve is aged for 24 months and is the signature product of the Grafton Village Cheese Company. This raw milk cheddar is aged to release moisture while concentrating and developing its intense, complex flavor. The high butterfat from the Jersey cows provides a smooth creaminess to the tangy sharp bite of real Vermont cheddar. The texture is firm with fissures and cracks throughout the paste. The flavor is an outstanding example of acidic, biting cheddar with full flavor.

10169 Grafton Smoked Cheddar (2/5 lb)This classic reserve cheddar has been smoked naturally with Maple wood.

Kendall Farms - Atascadero, CA

Sadie Kendall started making cheese and crème fraiche straight out of the California Polytechnic Institute back in 1981. She chose cheese over Law School, and describes the Kendall beginnings as follows “In the 80’s, it wasn’t easy to find a cream producer willing to take the extra care and time required for our cream. After several false starts, a perfect

9Notes

AmericanArtisan

match was made. We found a producer small enough to be willing to take the extra time. Then came the careful selection of starters, with a proper mix to bring out the beauty of that cream. Finally, it was right, perfect. We have been supplying the finest shops and chefs in California ever since.”

14216 Crème Fraîche (Bulk) (32 oz)Just as Sadie puts it, this Crème Fraiche is hand crafted and delicious. It has a creamy, clean, full flavor like those from the other side of the Atlantic. Perfect for cooking, or simply drizzled over fruit.

Marin French Cheese Company- Petaluma, CA

Marin French Cheese Company is the oldest cheese manufacturer in the USA and a unique part of American history . Known by locals as The Cheese Factory and by its brand name, Rouge et Noir , Marin French has produced hand-crafted Artisan soft-ripened cheese since 1865. Rouge et Noir cheeses are similar to French and European varieties but reflect the characteristics of Northern California, producing its own regional style.

00895 Schloss 6/6ozWith its washed-rind heritage originating in Austria, this tawny, golden brick is full of flavor. Schloss is sharp and slightly pungent with hints of caramel and toasted almonds. Our hand- crafted aging process is what has made this one a cheese lover’s delight since 1901! For those who remember *Liederkranz®, you’ll love Schloss!

08034 Melange Brie-preorder

The richness of cow’s milk blended with the tangy, sharp flavor of goat’s milk combines the best characteristics that hand crafted artisan cheese making has to offer. For cheese lovers who find cow’s milk to rich and goat’s milk to “goaty” Marin French offers a delectable marriage that will satisfy your cheese eating desires. Mélange Brie is made with traditional, authentic Old World cultures.

08183 Triple ceme Brie -preorder 6/16ozMarin French Cheese combines their award-winning triple-crème brie with Urbani black truffles in this elegant, decadent brie. Made with rich Jersey milk, the luscious warm cream notes marry perfectly with the earthy, mushroom-y truffle.

14319 Original Camebert- 6/8ozClassic “old world” style Camembert. Rich and buttery with Earthy overtones especially near the rind.

14313 Original Brie 6/8ozMarin uses Jersey milk which gives the cheese a delicious browned butter flavor and creamy texture. Unlike many producers, cultures are blended directly into the milk rather than spraying on the surface. This technique allows the cheese to ripen more evenly and offer great flavor even at an early age. Full-flavored from the beginning, Rouge et Noir Brie becomes even more deeply rich and satisfying as it continues to age.

14312 Triple Crème Brie 6/8 oz

14321 Yellow Buck Camembert 6/8ozCompared to other camemberts by Rouge et Noir, Yellow Buck Camembert is thicker than the rest and offers a creamy richness that is combined with the traditional nutty and earthy flavors of European-style Camembert

14311 le Petit Crème 6/4oz

14314 Le Petit Blue-triple crème blue

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14323 Breakfast Cheese 6/3ozHand-made since 1865, this is the original Marin French product that started it all, beginning with a stroke of marketing genius. Jefferson A. Thompson, the founder of Marin French, started producing s California fresh cheeses and selling them to the unique and growing market of San Francisco. This fresh cheese is ideal for the morning meal. It is delicately soft, with an old-fashioned ripened butter flavor, making it the perfect compliment to toast and jam.

We also have a wide variety of Marin cheese available by preorder. This include the large format(24oz) Grand Artisan line and the flavored bries.

Montchevre-Belmont WI

Montchevre Betin Inc. makes soft goat’s milk cheeses: fresh, blue, brie and Camembert. (Montchevre is French for “mountain goat.”). Located in tiny Bemont Wisconsin, Montchevre gets its supply of goats milk from about 30 farmers located in Southwestern Wisconsin. In an effort to become greener, Montchevre opened a digester last year to convert left over whey product into electricity.

00497 Chevre Blue-1/5lb(16007 precut)American Cheese Society 2010 1st Place Winner in the Rindless Blue Vein made from Goat’s Milk Category. Cherve in Blue is a traditional goat Blue cheese made from prime quality goat milk and aged over 90 days. This mild goat flavor blends superbly with blue. Perfect crumbled on salads or in a homemade dressing

Mt. Townsend Creamery

With a dream of reinvigorating the dairy industry on the Olympic Peninsula, Owners Matt Day and Ryan Trail opened Mt Townsend Creamery in the spring of 2006. Staying true to there values, only Local milk from area farms is used to make these award winning artisan cheeses.

14105 Trailhead Tomme-limited supply 1/5.5lbTrailhead is an American interpretation of the classic European Alpine Tomme. Each small wheel of local Cow’s milk is pressed into small 5 lbs wheels that are brinewashed regularly and aged for a minimum of 3 months. The result is a cheese with a semi firm texture and buttery, tangy flavor notes. Winner of Best in class at the 2009 ACS awards.

01114 Seastack 4/6.4ozWhen Seastack debuted at the 2006 Seattle Cheese festival, it was described as “a taste of the ocean.” Seastack truly reflects the terroir of the Olympic Peninsula, with its rich, creamy texture and a salty earthiness that pays homage to the region’s rich dairy tradition. Seastack is a semi-lactic set, soft ripened cheese that is rolled in sea salt and vegetable ash prior to aging, which creates a subtle resemblance to the picturesque islands sprinkled along Washington’s northwest coast.

01116 Cirrus 4/6.4ozThis Pacific Northwest camembert, is inspired by the small thin white clouds that hang over the Olympic Mountains, yet is rooted in the tradition of French cheese making. The white mold covering its exterior makes Cirrus come alive with an abundance of flavor as it ages. It is a must for those who want to experience camembert as it was meant to be.

Notes

AmericanArtisan

14104 New Moon 1/5lb05412 New Moon 7/11oz retail pack

This new addition to the Mt. Townsend family is a simple whole milk cheese that is great for everything from quesadillas to sandwiches. Although it is modeled after a Jack style cheese, New Moon offers a richer texture and a buttery flavor that is well suited for every day use. Its excellent melting characteristics are a particular favorite for those seeking an alternative to Mozzarella and Jack.

14115 Campfire 1/5lb05352 Campfire 7/11oz retail pack

This wood-smoked variation on New Moon is the result of a collaboration with Crimson Cove Smokehouse. The blend of alder and applewood smoke compliment the richness of flavor and texture in the cheese; a unique jack steeped in traditional Northwest smoking methods

14103 Off Kilter 4/6.4ozA new cow’s milk Cheese from Mt Townsend that has a rind washed with Pike Breweries Kilt Lifter ale.

05353 Red Alder 4/6.4ozA small natural rind cows milk tome. Basically a smaller version of the Trailhead Tomme. It’s flavor is slightly earthy with light grassy overtones.

01117 Truffle Stack 6/5ozSeastack with the addition of Italian black truffle and sea salt. Upon release it was awarded a gold medal for Specialty Outstanding Food Innovation by the National Association for the Specialty Food Trade.

Point Reyes Farmstead Cheese – Point Reyes, CA

This new blue cheese producer was officially launched in August of 2000 and is making quite an impression with their beautifully handcrafted blue, the only one currently produced in California. They are located north of Point Reyes on Tomales Bay. Until 2000, the farm was dedicated to fluid milk production. Now the milk from their own herd of about 250 Holsteins is used to produce their cheese. These “happy” cows are allowed to roam their pastures for 5 months of the year during the winter and spring. They then cut the grasses and preserve it for silage, feeding it to the cows during the remaining part of the year to maintain consistency. The cheese maker, Monte McIntyre, was the Master Cheese maker at Maytag Dairy for 10 years. Still family run by Bob and Dean Giacomini with the aid of their daughters, this is a true farmstead operation with a wonderful blue to brag about.

11005 Original Blue (6 lb) (16005 pre-cut)This blue is made from hormone-free raw cow’s milk with microbial rennet and Penicillium roqueforti blue culture. After pouring the cheese curds into their forms, the cheeses are left in a cool, high humidity room for 3 weeks during which time they’ll be salted once a day and rotated. On the fourth day the cheese is punctured with stainless steel needles on the top and bottom introducing oxygen into the cheese, allowing the cultures to begin the blue veining process. The cheese is then moved into an aging room to mature for at least 4 months. The texture is semi-firm with a rich, creamy consistency. The flavor has a citrus tanginess with nice complexity (coming from all the nutritious grass those cows are chomping on) and a great salty/savory balance.

08363 Toma 1/10lbNatural rind, semi hard, farmstead cheese made from pasteurized cows’ milk Toma has a creamy texture and buttery flavor, with a grassy-tangy finish. Natural rind and is aged a minimum of 90 days. Certified Kosher by the Orthodox Rabbinical Council of San Francisco.

13Notes

Redwood Hill Farm – Sonoma County, CA For over 30 years, Redwood Hill Farm has been committed to producing the best tasting and least processed goat milk products available anywhere. As a family farm in Sonoma County, they utilize a natural approach to animal husbandry to hand craft award -winning goat milk cheese and delicious goat milk yogurt.

14266 Raw milk Feta 1/5lb18012 Raw milk Feta retail 10/5 oz

Redwood Hill Farm’s award winning Raw Milk Feta is made with pure raw goat milk. They gently cut the curd and form it into blocks by hand. Then it is brined in a natural, salt water brine before being bagged for aging.

18249 Bucheret- preorder 6/5.3ozRedwood Hill Farm’s Bucheret has a white, bloomy penicillum candidum rind and a dense, buttery interior. The flavors evolve from mild when young, to tangy and slightly sharp as the cheese ages. Bucheret will soften under the rind as it ripens, and the flavors will become more rich and complex.

18251 Camellia (6/6 oz)Reminiscent of the farm house cheese of France, Camellia is a small, Camembert-style, rind ripened cheese that becomes soft and ripe at 6-8 weeks of age.

18247 Cameo-special order 2/8ozCameo is an 8 oz. semi-soft Camembert inspired bloomy rind cheese delicately covered with a variety of fresh herbs, was awarded “Best in Show” at the 2011 California State Fair Cheese Competition! Like Camellia, Cameo’s mild buttery flavor ages beautifully with a complex herbal infused flavor and a Camembert’s classic ultra creamy interior

18244 California Crottin (6/3 oz)An American Cheese Society winner, including Best Farmstead Goat Cheese in 2000 and 2002, California Crottin is our version of the French Crottin de Chavignol. Similar to a traditional Crottin.

18252 Chevre Plain (6/4 oz)18253 Chevre Garlic and Herb (6/4 oz) 18250 Chevre Fire Roasted Chili (6/4 oz)

Rogue Creamery – Rogue Valley, OR

In the last 70 years, this establishment has produced the well-known Oregon blue. As the consumers palate develops, the Rogue creamery has responded with the Rogue River blue.

Rogue Creamery’s cheesemaking roots go all the way back to the 1930s when Tom Vella (father to renown cheesemaker Ig Vella) decided to open a Southern Oregon creamery in the middle of the depression. Today, Rogue Creamery is run by David Gremmels and Cary Bryant, who continue to uphold the practices and principles of artisan cheesemaking as set out by the Vellas

11011 Rogue River Blue (5 lb) (Seasonal)This natural rind blue is rich in local flavor. Its semi soft texture is smooth and its flavor subtle with varied tones of blue, hazelnuts and berries. Aged in curing caves, care and time make this cheese a rewarding experience. We only purchase the oldest cheese out of the caves and its availability is spotty.

AmericanArtisan

11010 Oregon Blue (5 lb) (17500 pre-cut)This is the first blue cheese created at Rogue Creamory by Tom Vella in 1957. It’s an approachable blue with a firm but buttery paste and a bouquet of flavors to satisfy a range of palettes.

11018 Smokey Blue (5 lb) (17505 pre-cut)A long, gentle cold-smoking over shells from Oregon hazelnuts infuses Rogue Creamery’s Smokey Blue cheese with an added layer of rich flavor and terroir. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. The result is a cakey yet smooth blue cheese reminiscent of candied bacon.

11009 Oregonzola (5 lb) (17515 pre-cut)Oregonzola belies its Italian roots in its very name. Like Gorgonzola, this blue cheese manages to be sharp, fruity, and spicy all at the same time. After being aged for one hundred-twenty days in Rogue Creamery’s caves, Oregonzola gets slightly creamy without becoming wet.

11019 Crater lake Blue(5lb)The most robust of all the blue cheeses from Rogue, Crater Lake Blue combines blue mold strains from around the world with Rogue Creamery’s own molds. Covered with lustrous blue-green veins that mirror the intensity of Crater Lake, this silky cheese is rich and sweet with a deep buttery finish.

11037 Caveman Blue(5lb)Caveman Blue is a fruity blue with slight vanilla tones and a texture full of butter and crystals. It is aged about a year and has a natural rind.

Roth Kase – Monroe, WI

Nestled in the rolling hills of Southern Wisconsin, Roth Käse’s chalet factory houses a Swiss-made copper vat for the traditional production of Gruyère. They use time-honored recipes and the freshest local milk to craft their cheeses. The cellar master and his team meticulously tend to the cheese throughout the curing process to insure that each cheese that leaves their care meets your highest expectations. This commitment to excellence has earned Roth Käse cheeses over 100 awards in regional, national and international competitions over the past decade.

11003 Buttermilk Blue (6 lb) (17189 pre-cut) 11023 Buttermilk Blue Crumbled (5 lb)

Here’s a cheese that proves once and for all that not all great Blue cheeses come from overseas. Drawing on the pristine natural resources of northwestern Wisconsin, our aster cheesemakers begin with the freshest raw milk from herds of predominantly Jersey cows. The homogenized (not pasteurized) milk is inoculated with a secret blend of cultures, hooped by hand, pierced, salted then cured for at least 2 months while begin rotated regularly to insure a perfect cheese.

11007 Buttermilk Blue Affinee 1/3lbSelect wheels of Buttermilk Blue are cured a minimum of six months; denser, with a peppery note, added layers of flavor

11001 Moody Blue 1/10lbMade in small batches from fresh, local Wisconsin milk, our rich, creamy blue is delicately smoked over fruit wood to create subtle smoky undertones with hints of roasted nuts and coffee. Beautifully balanced, sultry, and seductive, Moody Blue is excellent on a cheese plate and delicious in culinary applications.

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11455 Gran Queso 1/5lbSimilar in style to Spanish Manchego but made from cow’s milk, Gran Queso has a firm body and a rich, full flavor. In deference to Manchego, Gran Queso is matured and has a traditional “basket-weave” rind. The interior paste is ivory-yellow in color, becoming slightly darker towards the rind. The rind itself is painted with a breathable protective layer and is colored a rich yellow-brown. The flavors of Gran Queso are sweet with a hint of salt and a noticeable sharpness. It has a long finish.

Samish Bay Cheese – Bow, WA

Suzanne and Roger Wechsler of Samish Bay Cheese have been making organic farmstead cheese in the Skagit Valley since 1999. They have a small herd of Milking Shorthorn and Jersey cows and use all of their milk to make cheese (and a little yogurt.) Their farm and cheese making operation are certified organic by the Washington State Department of Agriculture. All Herbs used in the cheeses are also grown on the farm organically.Samish Bay produces a wide range of both aged and fresh cheeses. Peterson’s is delighted to offer these wonderful local cheeses to our customers.

14457 Ladysmith Organic 2lb preorder14458 Ladysmith Organic w/Arugula 2lb preorder14456 Ladysmith Organic w/chives 2lb preorder14460 Ladysmith Organic baby wheel 4/1lb preorder14461 Ladysmith Organic w/chive babywheel 4/1lb preorder

Ladysmith plain was the 1st place winner in the fresh cheese category at the 2010 American Cheese Society competition.Ladysmith is a very fresh cheese produced several times a week by Samish Bay. Freshness is the whole point of these cheeses so they need be used with in a week or so of receiving them. In order to make sure our customers receive the freshest product possible we pick these up weekly on Wednesday and ship them out Thursday and Friday. This is a weekly preorder.

14463 Aged Ladysmith preorder 2lbAged is a “relative” term when It comes to Ladysmith. This version Is aged just long enough for a thin rind to develop and the curd to breakdown into a smother texture.

14451 Gouda organic w/herbs 2-3month-pasturized 1/8lb14452 Gouda Organic 2-3 month-pasteurized 1/8lb14453 Queso Fresco Organic 6/2lb14454 Gouda Organic w/chili,chive and onion pasteurized 1/8lb

14455 Port EdisonAged about 9 months this cheese is full flavored yet retains a softer texture than it’s age implies.

14459 Black Mambazo 6/2lbAn aged version of the ladysmith with a mixture of cocoa, chipotle and black pepper rubbed on the rind.

Notes

AmericanArtisan

Saxon Creamery – Cleveland, WI

“Flavor by nature.” Located in Cleveland, Wisconsin, cows dine on a salad bar mix of both native and carefully selected grasses during the grazing season. A true farmstead cheese, Saxon uses milk from it’s free roaming heard of cow’s that graze on the pastures near the shores of Lake Michigan. The cow’s have access to the open pastures year round. Saxon Homestead Creamery produces a fine selection of cheese in an old world tradition with integrity and respect for nature’s role in the process. A real Wisconsin gem.

10723 Big Ed’s 1/15lb (16433 precut)Young, mild, but full of flavor, with a buttery body. Enthusiastic, like Ed Klessig, whom it was named after, it hugs you back, never offends, and is great both for first time tasters and aficionados. A “clean rind” cheese made from raw cow’s milk formed into cooked, pressed curds and ripened 120 days, with a shelf life of six months — clean rind cheeses are meticulously wiped to keep them clean, cultivating a nearly perfect rind.

10722 Greenfields 1/7lb (16434 precut)Sweet nutty tones vary with the seasons. A semi-soft washed rind from raw cow’s milk, carefully tended for 70 days then wrapped in a special breathable package for its journey from our creamery to you. Great for melting, blending in salad dressing, or at snack and meal-time on the family table. Flavors will vary subtly with the seasons. Best drinks to have with Green Fields: Crisp fruity whites or well-flavored beers.

14118 Pastures 1/15lb PREORDERThis is Saxons take on a clothbound cheddar. Made from Raw Cows milk, Pastures is aged a minimum of 4 months. The result is a dense creamy mellow cheddar with a mellow buttery flavor and a sweet finish.

Springbrook Farms - Farms for City Kids

Spring Brook Farm follows a long tradition of cheese making which has its origin in the French Alps. There Vermont-made, raw-milk Tarentaise cheese was inspired by the traditional cheeses of the French Alps, its complex, rich flavor tastes like no other European or American cheese.Several years ago John and Janine Putnam of Thistle Hill Farm in nearby Pomfret, VT traveled to France looking for a cheese that would suit the milk from their herd of Jersey cows and Vermont’s climate. After much research and help from a French Cheese maker, they developed a semi hard cheese and named it Tarentaise, after the valley in the French Alps which inspired it. As demand for their cheese grew, John and Janine collaborated with Spring Brook Farm and the Farms for City Kids Foundation to build on this Tarentaise cheese making process.Much like the variation from one cheese maker to the next, within the regional cheeses produced in Europe, both our Spring Brook Farm Tarentaise, made in Reading, VT and that produced on our sister farm, Thistle Hill Farm in Pomfret, VT, maintain unique flavor profiles. This is the result of subtle differences between our two farms – the pastures, the Jersey herds and the cheesemakers. Our locations are preserved and even highlighted in our respective cheeses. The result is a difference not only expected but highly celebratedFarms for City Kids has been in operation since,1994,bringing groups of children to the farm for a week ata time to experience a farm based curriculum. The cheese house is designed to allow visitore to view the process of making cheese, and has been intergrated into the educational mission of the foundation. Making heese at Spring Brook Farm further enhances the educational mission by creating a venue for students to study economics,chemistry,microbiology,food preservation,health and nutrition. All funds from the sale of cheese go to support the Farms for City Kids foundation.

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00017 Tarentaise 1/18lb (00882 - 1/4 wheel)Based on the Alpage-style cheese Abondance, Tarentaise is fairly firm and aged for at least six months. The flavor is grassy, nutty and buttery; as the wheels age in our caves, the flavor becomes more assertive. Tarentaise was awarded the prestigious honor of “Best Farmstead Cow’s Milk Cheese” at the 25th American Cheese Society Conference.

00018 Reading 1/18lbWith advice from a French cheesemaking consultant, Reading Raclette was born. Made in copper vats and traditional methods, the semi-soft Raclette has a creamy, nutty flavor infused with the flavor of the Vermont pastures and the rich milk of their small herd of Jerseys. The cheese melts well and is also a great stand-alone on a cheese platter.

Tumalo Farms – Bend, OR

Tucked in the Central Oregon triangle between Bend, Sisters, and Redmond, Tumalo Farms is 84 acres of lush land surrounded by beautiful views of the Cascade Mountains. Prior to founding Tumalo Farms in 2004, Flavio DeCastilhos spend 20 years in Silicon Valley’s fast-paced, high-tech industry. Flavio co-founded Healtheon/WedMD, introducing online healthcare to the market. During a family vacation to southern Brazil’s wine country, a region rich with Italian ancestry, he became fascinated with the local cheese industry and enthralled with the wonderful tastes and textures of artisan cheeses. He decided to research the potential for building a business centered on what he considers “food for the soul.” Flavio studied throughout the mid-west, northwest and Europe to learn the craft of cheese-making.

14526 Capricorns 1/10lb (16301 precut) SEASONALZesty rainbow peppercorns add a citrus touch to this semi-hard, farmstead cheese, followed by a spicy bite. Capricorns has a fresh, clean fragrance with each type of peppercorn contributing its own complex flavor to a pleasant finish with a little bite. Pasteurized farmstead Goat’s milk

14527 Remembrance 1/10lb SEASONALVibrant high desert rosemary provides a pleasant floral aroma and flavor followed by a creamy and lengthy finish. The Rosemary adds an elegant twist to an already wonderful cheese. Pasteurized farmstead Goat’s milk

14528 Fenacho 1/10lb (16302 precut)Exotic fenugreek seeds provide a nutty, slightly sweet flavor to this semi-hard, farmstead cheese. Hints of butterscotch complete the finish. Pasteurized farmstead Goat’s milk

14529 Pondhopper 1/10lbPondhopper is a semi-hard cheese delicately spiced with an echo of Cascade hops from a local microbrew. This is a firm, farmstead goats’ milk cheese with a tangy, mild to sharp flavor. Pasteurized farmstead Goat’s milk

14530 Rimrocker 1/10lbThis rich, sharp, semi-hard cheese has a hearty character with a hint of natural sweet grass. This highly pleasing cheese matures well while having a tangy, mild to sharp flavor as it ages. Rimrocker is made with organic cows’ milk from a neighboring farm mixed with our farmstead goats’ milk. It is named after the rocky cliffs that surround the farm. Certified Organic Cow’s milk and Pasteurized farmstead goat’s milk.

Notes

AmericanArtisan

14533 Classico 1/10lb (16303 precut)Classico is Tumalo Farms Flagship cheese and most popular. This semi-hard, farmstead cheese has a flavor of brown butter and roasted nuts. A hint of honeysuckle lingers on the palate. American Cheese Society’s Gold Medal Winner in 2007, 2008 and 2009. Pasteurized farmstead Goat’s milk

14525 Jewell 5/8 ozJewell Is a sot ripened Camembert style cheese and Is the newest cheese from Tumalo Farms. Its made with certified organic cows’ milk from a neighboring farm and mixed with Tumalos farmstead goats’ milk. Rich and mild when young, Jewel’s flavor becomes more robust as it ages.

Vella – Sonoma, CA

14303 Vella Dry Jack (Bear Flag) - 18 months (8 lb) (16312 pre-cut)Mention “DRY JACK” and you’re reminded not only of a remarkable cheese but also of an entire family history. The Vella Cheese Company in Sonoma, California, fifty miles north of San Francisco, has been operating for nearly seventy years having transformed itself from a brewery into a cheese making facility during Prohibition. Today Ignacio (“Ig”) Vella runs the operation, as he has for much of its existence (he traded in cheese for local politics for a few years). Ig’s father, Tom started the business in 1931. Like many wonderful foods, Dry Jack cheese is the result of both luck and design. A Sonoma cheese dealer was having a hard time selling his supply of Monterey Jack during World War I. He began stacking his cheeses in his basement, between wooden boards, since he had no place else to put them. He tended to the cheeses, adding a little salt to them and turning them every week. What resulted was a dry, aged cheese that particularly appealed to the new Italian immigrants who were searching for a hard grating cheese. (Italian cheeses were not being imported at the time.) Ig Vella is tireless in his promotion of high-quality cheese. He still dons a rubber apron and like the rest of his workers, gathers the curds, ties them in muslin, and places the muslin sack of curds and remaining whey between his belly and the side of the cheese vat, squeezing out as much moisture as his strength will allow. It’s then bundled and tied to drain further on wooden slats. The term “dry” comes from the fact that unlike regular Jack cheese, this one is aged to allow much of the moisture to evaporate. While the majority of Dry Jack cheese is aged for about a year, a few wheels can be found that are as much as four or five years old. At that point they have transformed into a beautiful golden color with a rich, sweet, nutty flavor that is unlike any other cheese. It is truly exquisite. A unique feature of Vella Dry Jack is its rind, which is coated with a mixture of cocoa, pepper, and oil. This dark brown rind not only adds a bit of spice, it also protects one of America’s most soulful cheeses.

Vermont Butter and Cheese Company

Launched in 1984, Vermont Butter & Cheese Creamery still follows the path Bob and Allison Hooper took years ago — crafting artisanal dairy products in the European style through a vital link with local farms. Based in the town of Websterville, the company supports a network of more than 20 family farms, providing milk meeting the highest standards of purity. While Vermont Butter & Cheese Creamery has earned worldwide recognition, the company is proudest of its contribution to the health of local agriculture. After all, as Allison learned on a family farm in France, quality originates at the source — with the people who work the land and the pride they take in the yield.

14206 Crème Fraiche-12/8 oz

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15288 Quark 6/8ozQuark belongs to a family of European-style cows’ milk cheeses made with different textures and butterfat amounts to perform different roles in the kitchen. In Germany, quark — German for curd — is a popular everyday cheese, making it well suited to a wide variety of uses. At the request of a chef making traditional German-style pastries and desserts, Allison drew on her European education in artisanal cheesemaking to craft Vermont Quark with 11 percent butterfat and a smooth, creamy texture.

14207 Cremont-6/5oz preorderCremont is a mixed-milk cheese combining local fresh cows’ milk, goats’ milk and a hint of Vermont cream.

14208 Bonne Bouche 6/8 oz preorderBonne Bouche literally means good mouthful and is a French term used to describe a tasty morsel. This hand ladled, ash-ripened cheese was first introduced in 200105350 Bijou-preorder-6/2oz-An American line of French-style ripened goat cheeses wouldn’t be complete without a small Bijou-like Crottin. Bijou is French for “jewel” and epitomizes all that is special about goats’ milk and the making and caring for a small cheese. This geotrichum-rinded cheese has a unique sweet and yeasty flavor. Made with fresh pasteurized goats’ milk from family farms, Bijou curd coagulates overnight, drains in cheese cloth and is then shaped into little buttons. Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days. Serve toasted on baguette with a salad for a traditional French Bistro Chevre Chaud or on a cheeseboard.

05350 Bijou preorder 6/2ozAn American line of French-style ripened goat cheeses wouldn’t be complete without a small Bijou-like Crottin. Bijou is French for “jewel” and epitomizes all that is special about goats’ milk and the making and caring for a small cheese. This geotrichum-rinded cheese has a unique sweet and yeasty flavor. Made with fresh pasteurized goats’ milk from family farms, Bijou curd coagulates overnight, drains in cheese cloth and is then shaped into little buttons. Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days. Serve toasted on baguette with a salad for a traditional French Bistro Chevre Chaud or on a cheeseboard.

05349 Coupole preorder 6/6.5ozThis American original is named for its likeness to a snow-covered dome shape and is one of the creamery’s signature geotrichum rinded cheeses. In the landscape of cheese varieties, it stands out as a distinct goat cheese. Coupole is made with fresh pasteurized goats’ milk from family farms that has been coagulated and shaped. Coupole’s center has a dense texture and fresh, milk taste. Coupole’s allure is attributable to the intriguing contrast between the strong ripened flavor of the rind and the delicate fresh taste of its interior. The wrinkled coral-like appearance makes for an impressive centerpiece on any cheeseboard or melt on top of a perfectly grilled steak.

Notes

AmericanArtisan

Washington State University - Pullman, WA

99162 Cougar Gold (30 oz) Cougar Gold is an American cheese produced at the Washington State University Creamery in Pullman, Washington. Like other cheeses sold at the creamery, Cougar Gold is notable for being sold exclusively in 30oz tin cans.Cougar Gold is a white, sharp cheddar that is aged at least one year. It has a nutty flavor somewhat resembling swiss or Gouda. When properly refrigerated, Cougar Gold is claimed to last indefinitely in the can. An unopened can becomes more flavorful, sharp, dry and crumbly with age.

99163 Crimson Fire (30oz)An award-winning cheese created on demand for Hot Pepper lovers who wanted more “kick” in their cheese. WSU Dairy added jalapeño and cayenne peppers to our reduced-fat Viking cheese. Deliciously spicy with red, orange and green marbling, and 1/3 less fat

Willapa Hills - Doty, WA

Established in 2005, Willapa Hills Farm is a mix of lowland pastures and woodland hills on the banks of the Chehalis River. Three generations of the family are involved in raising dairy sheep and making cheese on a historic farmstead in SW Washington. They are a Washington State Grade A dairy and Licensed Dairy Processor.Their cheese and dairy products are handcrafted in a creamery located in our century old gambrel barn. Willapa Hills make a variety of fresh and aged sheep milk, cow milk and sheep/cow milk blend cheeses and dairy products. They have a particular passion for blue cheese, making five distinct varieties of blue cheese.To ensure fresh natural milk the sheep are raised on pasture year-round without exposure to pesticides, commercial fertilizers or growth hormones. The feed is free of animal byproducts and the grass hay is locally grown and nourished by the 70+ inches of rainfall that keeps the eastern edge of the Willapa Hills lush and green. The cow’s milk comes from a local family cow dairy that shares the same commitment to fresh and natural milk. Only natural ingredients are used for all products and the blue mold is certified gluten free.

Blue cheeses- All Willapa Hills blue cheese have a natural “wild” rind that gives these cheese there unique depth of flavor. The rinds of these cheese are very sensitive to being suffocated by plastic wrap which results in off flavors and colors. For best results, all Willapa blues should be stored in the original paper wrap with plastic on the cut face only.

11021 Big Boy Blue1/4lbthe newest blue cheese from Willapa Hills, Big Boy blue is 100% cow’s milk. Big Boy has the densest blue veining of all the blues. The result is a blue with a slight punch that balances wonderfully with the creaminess of the cow’s milk.

11027 Two Faced Blue 1/7lbBlend off Sheep and Cow’s milk. Two faced blue is aged around 90days. The blue veining is still light after 90 days and the cheese retains a great buttery flavor that’s not overwhelmed by the bluing.

11026 Little Boy Blue 1/1lbLittle Boy Blue is a firm yet creamy cheese that has a salty overtone and strong nutty notes. Mild when young, it develops a stronger more complex finish as it ages. Little Boy Blue’s texture is smoother and less crumbly than many blue cheeses.

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Other Cheeses

14099 Pluvius 1/8lbPluvius is Willapa Hills’ only natural rind aged cheese that is not Blue. Pluvius has broad appeal due to its texture and mild flavor profile. Firm in texture with subtle nutty notes, it grows in complexity as it ages. Over time, the natural rind begins to ripen the outer edge of the cheese, creating a deliciously soft creamy layer that increases over time. With its natural rind and internal openness, Pluvius makes an attractive addition to a cheese plate or a delicious ingredient in recipes both simple and elegant.

18637 Ewe Moon seasonal 1/5lbThis very seasonal cheese is a aged around 90 days. The natural “wild” rind and 100% sheep’s milk result in a very unique cheese

The following fresh seasonal cheeses are available by preorder only. We do a weekly preorder to ensure you receive these very fragile fresh cheeses in the best condition.

18639 Willapa White preorderThis is a fresh Lactic 100% sheep’s milk cheese. Think of a fresh Chevre( like Laura Chanel) but made with Sheep’s milk instead of Goat.

11638 Fresh with Ewe preorderSame as Willapa White but with the addition of blue mold on the rind resulting in a fresh cheese with a lot of character.

AustriaAustrian Cheese

21082 Asmonte This full flavored cow’s milk cheese rubbed with Linseed oil while it ages for a minimum of 6 months. Full flavored with a slightly crumbly texture, Asmonte is an excellent cheese for grating.

Made by Schardinger Pasturized From Scharding( Northern Austria) 1/13lb Cow’s milk aged 6 months

21081 Klassisch Farmhouse

This is a Traditional Austrian Sheep’s milk cheese. Creamy and smooth in texture, the flavor is pleasant with a slight tangy finish.

Made by DIE KÄSEMACHER Pasturized From Vitis Austria Aged 3 months Sheep’s milk 2/2.2lb

21083 Kraeuterschatz A super smooth,semi hard cheese that is coated and rubbed with 8 alpine herbs (Krauter). For 3 months this treasure (Schatz) is cared for by the master cheese makers. Winner of a gold medal at the 2010 World Cheese Championship. The smooth paste has small “eyes” throughout.

Made by Alma Unpasturized From Hörbranz, Austria Aged 3 months Cow’s milk 2/7lb

21084 Moosbacher 1 / 18lbThis cheese uses a unique doulde ripening. The first ripening invilves propoinic culures whichh results in the formation of large eyes. The second ripening involves surface ripening with red cultures. The cheese is covered with linen making it very eye appealing. The flavor is nutty with some earthy overtones from the red cultures.

Made by Schardinger pasteurized From Scharding( Northern Austria) Aged 3 months Cow’s milk 1 / 18lb

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Australia &New Zealand

Australia and New Zealand

11038 Roaring Forties BlueKing Island Dairy Roaring Forties Blue is a full flavored blue with a sweet, slightly nutty character, a rich mouth feel and good aftertaste. The rindless cheese is matured in its wax coating, which cuts off the oxygen supply, promoting its sweet a fruity flavor. The wax also assists in retaining the blue’s moisture, creating a smooth and creamy texture. The cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100km per hour to the island which lies on 40 degrees latitude.

Made by King Island dairy Pasteurized From King Island Australia Black Wax rind Cow’s milk 3lb wheel

20366 Yarra Valley Marinated Feta 12/6.35ozAustralia’s first marinated fresh cheese was created by Mary Mooney and the Yarra Valley Dairy team 15 years ago. Using cows milk taken straight from the farm’s milking shed they created a soft and creamy feta cheese they marinated in an extra-virgin olive oil blend with fresh sprigs of thyme and cloves of garlic. The marinade gives this much loved cheese a warm rich finish. Creamy and luscious. Persian Fetta can be eaten very simply with great bread

Notes

BasqueRegion

Basque Cheese

23777 Agour BriqueThis tomme from Agour is made as a brick or rectangular shape in about a 5 lb. block and is aged for at least 4 months. It’s shape makes it applicable for many uses and it conveys the same richness in character as the AOC Ossau-Iraty.

Made by Agour Pasteurized milk From the Pyrénées Natural rind Sheep’s milk, 50% Aged at least 4 months 4.4 lb block Store tightly wrapped after cut

23778 Agour Brebis Fermier Au Lait Cru Ossau-Iraty Raw MilkThis raw milk cheese from Agour is made from the milk of one specific farm. The texture is slightly drier and more crumbly than the others and the flavor packs a little more intensity. Its orange rind is due to the rubbing of the Basque “piments d’Hespelette”.

Made by Agour Raw milk From the Pyrénées Natural rind Raw Sheep’s milk, 50% Aged at least 4 months 10 lb wheel Store tightly wrapped after cut

23740 Agour Pyrénées Brebis AOC Ossau-Iraty (17415 pre-cut)This authentic Ossau-Iraty-Brebis-Pyrénées is made in the Basque area from pure sheep’s milk. Brebis, of course is French for sheep and the sheep cheeses of this region in particular are some of the oldest in production. The Basques insist that their cheeses are around 4000 years old and often call them ardi-gasna, meaning “ewe or local cheese” in the local dialects. The Agour Company, located next to Baigura Mountain is in the heart of the Basque country. This artisan producer is committed to providing cheese of the highest quality and according to strict rules of tradition. About 100 shepherds from around the village of Hélette provide milk daily. Generations of shepherds continue to breed small flocks of the Manech breed, recognized by their red or black head and thick wool. Some of the AOC rules include that milk production must be done in the Basque Country from local herds; the milk must be transformed within 48 hours after milking; only natural rennet may be used and the resulting flavor and texture must adhere to regular inspections by experts. This cheese is firm in texture with a rich, aromatic flavor and nutty aftertaste.

Made by Agour Pasteurized milk From the Pyrénées Natural rind Sheep’s milk, 50% Aged at least 4 months, usually 6 months 10 lb (4.5kg) wheel Store in original paper, in box

23731 Ardi Gasna w/Espelette This cheese is a recent addition to the Agour range. The famous Basque Espelette pepper is added to the cheese Itself. The paste has a light orange tint and the pepper lends a little spice to the flavor. The addition of pepper to the cheese prevents this from being called Ossau Iraty. Ardi Gasna is the generic Basque name for Sheep’s milk cheese.

Made by Agour Pasteurized milk From the Pyrénées Natural rind Sheep’s milk, 50% Aged at least 4 months, usually 6 months 10 lb (4.5kg) wheel Store in original paper, in box

BasqueRegion

23737 Petit AgourPetit Agour is a pure sheep’s milk cheese aged minimum 4 months made with milk from the Basque area and a winner of two gold medals at the Salon de l’Agriculture in Paris. It is a traditional cheese from the mountains which link two regions of France in the Western Pyrénées: Ossau in the valley of the Béarn, and Iraty in the beech forests of the Pays Basque. Petit Agour is rather medium-soft light in color and has delicately smooth flavors. Petit Agour is rich andcreamy with a slight sweet nutty finish. The edible reddish rind which has been rubbed with Piment Espelette and adds considerably to the experience.

Made by Agour Pasteurized milk From the Pyrénées Natural rind Sheep’s milk, Aged at least 4months, usually

22937 Idiazabal DOIdiazabal is a small village, in the heart of the Basque region. Each fall with the first snow, farmers would descend from the mountain pastures with their flocks. At that time, an important farmers market would take place where smoked ewe’s milk would be sold. Normally this cheese is smoked with beech wood, hawthorn or cherry wood. Idiazabal is a robust and sharp cheese, made to be cured for a long period. Unpasteurized whole sheep’s milk from Lacha and Carranzana breeds giving it a slight piquant taste.

Made by Atlantica Raw milk From Spanish Basque region Natural, smoked rind Sheep’s milk,45-50% Aged at least 6 months 7 lb wheel Store tightly wrapped

23241 Istara AOC Ossau Iraty (17185 pre-cut)This is a wonderful version of a traditional Ossau-Iraty-Brebis from the Rigal family of cheeses. It has a dense, semi-firm texture sometimes broken with a few thin fissures or holes but otherwise compact. The flavor is refined and balanced—aromatic herbaceous and fruity qualities with a buttery rich finish. This cheese is similar in style to an Etorki but has much more character and complexity largely due to its AOC status. Anyone who enjoys sheep cheese will quickly become an addict.

Made by Louis Rigal Pasteurized milk From the Basque area of the Pyrénées Natural, brushed rind, finished with wax Sheep’s milk, 50% Aged at least 3 months 9.5 lb wheel Store in original box, film over face if cut

23243 Petit Basque with Wax Rind23245 Petit Basque with Natural Rind (Natamycin Free)

This little sheep cheese hails from the Basque region of Southwest France towards the Spanish border. The size and shape are just right for a cheese tray and the texture is semi hard, softer than Agour. Traditionnaly, you could serve a little bit of black cherries preserve as a condiment for this cheese.

Made by Lactalis Pasteurized milk From the Pyrénées-Atlantiques Wax or Natural rind Sheep’s milk, 50% Aged at least 70 days 1.5 lb wheel Wrapped in plastic film

25Notes

23121 Pyrénées Montcayol Poivre VertFilled with mild green peppercorns, this popular cheese is pleasantly simple. Basically this cheese has the texture and sweetness of havarti, with a buttery flavor and a peppery tang.

Made by Onetik Pasteurized milk From the Pyrénées Atlantiques Waxed black rind Cow’s milk, 50% Aged around 1 month 8.8 lb wheel Store in original wax

22909 Roncal D.O.The first Spanish cheese to obtain the D.O. status, Roncal is an artisanal sheep’s milk cheese produced from raw milk at the foot of the Pyrenees in Navarra. Miguel, the cheesemaker, makes a complex cheese with a lingering, butterscotchy finish. Aged 6 months.

Made by Mitica Raw From Navarra Aged 6-8 months Sheep’s milk 6lb wheel

BasqueRegion

Belgian Cheeses

08188 Herve Exquis 6/200gr-Herve is Belgiums only cheese that has a PDO. Herve takes its name from the region, the Pays de Herve which extends from Leige to the German border. The gentle rollings hills support some of the richest pastures in Belguim. Herve is an ancient cheese, produced since the 16th century. This is the regular Herve

Made by Herve-Societe Pasteurized milk From Belgium Washed rind Cow’s Milk Aged around 1 months 200gr square Store in original wax paper

08189 Herve Exquis “Strong”6/200gr-This is the aged version of Herve whichh has been aged about 2 months

Made by Herve-Societe Pasteurized milk From Belgium Washed rind Cow’s Milk Aged around 1 months 200gr square Store in original wax paper

08187 Herve Exquis beer 6/200gr- Local beer is used to wash this Herve adding a wonderful depth to this cheese.

Made by Herve-Societe Pasteurized milk From Belgium Beer Washed rind Cow’s Milk Aged around 1 month 200gr square Store in original wax paper

08185 Pave De Herve 1/1200gr-This is a large format Heve cheese in a brick “pave” shape.

Made by Herve-Societe Pasteurized milk From Belgium Washed rind Cow’s Milk Aged around 2 month 1.2kg rectangle Store in original wax paper

27

Belgium08016 Herve Remoudou 6/400gr-

This special version of Herve uses milk from a second milking that occurs at least 15 minutes after the first. The resulting rich milk is used to produce this special cheese.The Origens and techniques are similar to French Reblochon.

Made by Herve-Societe Pasteurized milk From Belgium Washed rind Cow’s Milk Aged around 2 month 400gr square Store in original wax paper

23201 Chimay Biere wheel (17471 pre-cut)This Trappist cheese comes to us from the Abbey of Chimay. It is washed with the well-known beer from Chimay giving it a characteristic aroma—the attributes of a pungent washed rind cheese filled out by the yeast and hops of a great beer. Despite being a washed rind cheese, it is gentle flavor with supple, smooth texture.

Made by Chimay Fromages Pasteurized milk From Belgium Washed rind Cow’s milk, 45% Aged around 2 months 4.5 lb wheel Store in original wax paper, film on face if cut

23818 Chimay Grand CruGrand cru is a little bit stronger than the Classique due to different ferments. Its rind is a little bit darker and its texture a bit harder.

Made by Chimay Fromages Pasteurized milk From Belgium Natural rind Cow’s milk, 45% Aged around 2 months 7 lb wheel Store in original box

23223 Le PoteaupreFrom the same Trappist monks who produce the popular Chimay Ales. Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area and that means cheese! This soft and creamy washed rind cow’s milk cheese is presented in a wooden round “vacherin style” and displays an earthy mushroomy taste.

Made By; Chimay Fromages Pasteurized From Belgium Wash rind Cow’s milk 2.2lb wheel in wooden box

23219 Vieux ChimayThis is an aged cheese from the Abbey of Chimay made in a domed shape. It is a semi-firm texture with mild, medium-aged gouda-style flavor. The coloring of the interior is a nice rosy-orange that provides good color and shape to a display and cheeseboard.

Made by Chimay Fromages Pasteurized milk From Belgium Natural rind Cow’s milk, 45% Aged around 4 – 6 months 7 lb wheel Store in original box

EnglandEnglish Cheeses

20661 Shropshire Blue (16191 Pre-Cut)Despite its name this relatively new cheese has nothing to do with Shropshire. It was invented and produced in Scotland but is now made by some of the Stilton cheese producers. Indeed, it is made in exactly the same way as Stilton except that annatto is added to the milk with the starter culture and the mold. The cheese comes in medium-size drums with a rough brown rind. The paste is bright orange in color with vivid blue veining. The texture is firm and creamy, but also slightly crumbly. The flavor is sharper than Stilton and quite distinctive. There is a definite sour or wine-like tang with oranges and lemons but the aftertaste is sweet. This cheese looks really dramatic on a cheese board or buffet but it is also very good served on its own. Use sparingly to give a color lift to stuffed baked potatoes and chicken Cordon Bleu.

Ford Farm Cow’s milk Semi-hard blue, natural brushed rind48 to 55% fat content Aged 3 months16 lb wheel Wine to serve with: Claret

01039 Stilton (01196 Pre-cut)01195 1/2 wheel

Stilton is named for the little village of Stilton, but it has never been made there. It was, however made nearby and is still made locally within the counties of Derbyshire, Leicestershire (now including Rutland), and Nottinghamshire. Known in Britain as the “king of cheeses,” Stilton has been protected by a copyright invested in the Stilton Cheese makers’ Association. There are currently five members of the association and one other producer. Stilton cheeses are drum shaped with a thick, hard crust, which is usually grayish-brown and slightly wrinkled with whitish powdery patches. The paste is crumbly when young, softening and darkening at the rind as it matures. It is a lovely creamy ivory color with well-spread blue veining growing from the center outward. The veining increases in area and turns a bright blue-green with maturity. The aroma is sharply nutty and the flavor is full of mellow nuts and fruit. The flavor strengthens as it matures. Stilton is not sold until it is at least three months old and a few cheeses are sold when they are more mature.

Bell Inn Vegetarian rennetPasteurized cow’s milk Semi-hard blue, natural brushed rind48 to 55% fat content Aged 3-5 months19 lb wheel Wine to serve with: Port

20685 Wookey Hole Cheddar (16247 Pre-cut)20681 Wookey Hole Cheddar ¼ Wheel (15 lb)

Gerry Cottle, once the ringmaster and owner of Britain’s leading circus and now owner of the historic Wookey Hole Caves is reviving one of the sites’s oldest traditions – he’s bringing cheese back to the Wookey Hole to mature in the cave’s ideal conditions. The result is a rich, aged, traditionally made cheddar.

Ford Farm Pasteurized milkCow’s milk Clothbound, natural rind60 lb wheel Aged a minimum of 14 months

CanadaCanadian Cheese

18832 Chevre Noir 1/2.4lbChevre Noir is a 1-year aged cheddar-style goat cheese is made by Fromagerie Tournevent, who have been making this cheese for over twenty years, during which time it has garnered a variety of awards at international cheese competitions. This renowned goat’s-milk cheddar uses thermalized milk and vegetarian rennet. Le Chèvre Noir is an elegant, crisp cheese that develops a complex flavour dotted with lactose crystals during the aging process. The aroma of Chevre Noir is soft and pleasant, with a distinct touch of goatiness. The texture is firm and silky smooth as well as crunchy due to the crystals. While it has a traditional aged cheddar flavour, Chevre Noir has sweet, nutty, caramel and wine-flavoured finish. Chevre Noir pairs wonderfully with ice wines, fortified apple cider, fruity sweet white wines, such as Muscatel and Gewertzaminer or a heavy malt beer.

Made by by Fromagerie Tournevent Aged 1 year From Quebec Black Wax Brick shape Thermalized Goats milk Vegitarian rennet

01170 Oka 1/6lbOka has a pungent aroma and soft creamy flavour, sometimes described as nutty and fruity. Oka is covered with a copper-orange, hand-washed rind. Oka was originally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada. It was based on the old Port Salit recipe brought over from France. The cheese is named after the town and has been made there since 1893 Today, this cheese is licensed from the monks and produced by Agropur, the largest dairy cooperative in Canada. However, it is still aged for two months in the monastery’s cellar, located right next door to the modern cheese plant

Made by Agropur, aged minimum 35 days From Quebec wash rind Pasteurized Cow’s milk 6lb wheel

01169 L‘Artisan 1/9.9 LB PREORDEROka L’Artisan is a variation of the traditional Oka Classique. Oka L’Artisan has a honeycomb paste, dotted with a myriad of small, pea-sized holes, and smooth, supple texture. This artisan version has a smoother flavor than the Oka Classique, but a much longer, richer finish. It is produced from an original recipe brought by the Benedictine monks.

Made by Agropur, aged minimum 60 days From Quebec wash rind Pasteurized Cow’s milk 13lb wheel

29Notes

FranceFrench Cheeses

23829 Abbaye Ste Mere/Saint Paulin (17420 pre-cut) Abbaye Ste Mere, also known as St. Paulin, is a traditional monastery cheese. Made of raw milk, it has a mild sweet flavor. The texture is semi-soft and the rind carefully washed with brine over time.

Made by Isigny Ste Mere Raw milk From Ile de France Washed rind Cow’s milk,45% Aged at least 3 months 6 lb wheel Wrapped in wax paper

23873 l’Aviateur 1/1kg23878 l’Aviateur-small 12/100gr

In 1890, for the first time ever, Clement Ader managed to lift off the ground in a heavier-than-air machine that the called aeroplane. This happened at Gretz Armainvillers just beside the cheese dairy of Robert Rouzaire. Named in honor of this occasion, this triple crème is enriched with Crème Fraiche.

Made by Rouzaire Pasteurized From Seine et Marne, Triple crème Cow’s milk

23128 Beaufort AOCBeaufort is a wonderful traditional mountain cheese that may be used in addition to or in place of a Gruyère-style cheese in cooking or on the table. It has a complex, often powerful aroma filled with pasture scents of wild grasses and flowers. It finishes with a good tang and lingering nutty flavors. A very well made cheese with lots of depth!

Made by Conus Raw milk From Savoie Natural, brushed rind Cow’s milk Aged minimum 12 months 11 lb piece, cut from wheel Store wrapped in film as it’s already cut

23713 Fromager d’Affinois BrebisFromager d’Affinois Brebis has a very silky texture and a mild, sweet flavor with a nutty finish as in most sheep’s milk cheeses. The flawless white bloomy rind envelops an extremely creamy paste, making it a perfect crowd pleaser.

Made by Guilloteau Pasteurized milk From Southern Rhone Bloomy rind Sheep’s milk, 45% Aged at least 2 months 2.2 lb wheel Wrapped in wax paper

23-708 Bethmale This washed rind cheese is from the mountainous Midi-Pyrenees region of France. Our Bethmale is a mixed milk cheese made with both cow and goat’s milk. Bethmale is a village located in a secret valley in the mountains that is a favorite of skiers and hikers Bethmale carries all of the tangy flavors of an aged goat cheese, but the addition of sweet cow’s milk contributes a soft character of velvety milkiness. The blushingly pink washed rind is lightly coated with a powder of mold and the paste is creamy white with tiny holes.

Made by Jean Faup Pasteurized From Midi-Pyrenees Aged 4 months Cow and Goats milk 6 lb wheel

23193 Bleu d’Auvergne L’Or des Domes AOCBlue d’Auvergne may be produced from milk within the entire area of Auvergne, where the cheese has been made for a very long time. It is inoculated with Penicillium roqueforti in the milk as well as pierced with needles with the strain on them. It has an intense pattern of bluing with a moist, crumbly texture. The flavor is a balanced spicy and salty combination.

Made by Soc. Fromagère du Livradois Raw milk From the Auvergne Natural rind, wrapped in foil Cow’s milk, 50% Aged a minimum of 4 weeks 2.5 lb half wheel Store in original foil

23845 Bleu d’Auvergne Terre des VolcanesThe combination of the highest quality milk and careful affinage (ageing) by Master Affinuer Herve Mons produces this spectacular blue cheese. The aging takes place in a abandoned Railroad tunnel converted to a cheese cave specifically for this project. The milk has been gently pasteurized allowing its wonderful sweetness to balance the bite of the blue mold.

Aged by Herve Mons Low Temperature pasteurized Cow’s milk From Roanne Aged about 3 months 5lb wheel Sore in original foil

23127 Bleu des Causses AOC (17435 pre-cut)A version of Roquefort, made in the same area but with raw cow’s milk. The texture is crumbly and creamy and it is well patterned with blue veins. The flavor shows great character—lots of sharp tang and a lingering blue savory finish.

Made by Les Compagnons Fromagers Raw milk From Rouergue No rind, wrapped in foil Cow’s milk, 50% Aged 2 – 6 months in natural caves 5.5 lb wheel Store in original foil

23188 Bleu Chèvre (17214 pre-cut)This is an unusual triangular shaped large log with a white mold rind and generous blue vein. And on top of all that, it’s also goat cheese! The texture is thick and smooth, while the flavor at its peak can be rich, like a goat Gouda with a distinct blue sharpness and tang. This cheese needs special attention when storing—the rind must have room to breathe or it will turn on itself and ammoniate quickly. The payoff is an absolutely unique piece of cheese that is well worth the careful handling.

Made by Jacquin Pasteurized milk From the Loire White mold rind, Penicillium glaucom blue Goat’s milk, 45% Aged around 4 weeks 3.5 lb piece, triangle log Store loosely wrapped

23827 Brie 60% Isifrance (17401 pre-cut) A well made double crème with great texture, stability and flavor. And the price makes it that much more attractive. As in all of its products, Isigny Ste Mere lets the quality of its milk shine. This Brie has a smooth texture and an appealing ivory color.

Made by Isigny Sainte Mere Pasteurized milk From Lorraine White mold rind Cow’s milk, 60% Aged about 3 weeks 6 lb (3kg) wheel Store in original wrap

31Notes

France23727 Brie de Nangis

A specialist of soft ripened cheeses, the Rouzaire Company puts out a commendable line of cheeses that, due to low-temp pasteurization, are allowed to enter the US. We are certainly lucky to have them as they give many of the nuances of the real thing. Brie de Nangis was originally an artisan cheese made around the town of the same name. Though no longer produced there, it remains true to the original style. It is much smaller than its bigger sibling, Fromage de Meaux, but shares many of the same texture and flavor characteristics. When young it is milky and sweet with just a hint of earthiness that over time becomes more pronounced and pungent.

Made by Rouzaire Low temp pasteurization From Ile-de-France White mold rind Cow’s milk, 50% Aged about 4 weeks 2.2 lb (1kg) wheel Store in original box

23154 Brillat Savarin Affinée (Sous Coque)23148 Brillat Savarin with Perigord Truffles

The cheese Brillat~Savarin was created in the 1930s by Henri Androuët, father of Pierre Androuët who is a French cheese expert. It was named for Brillat~Savarin, a famous writer in 18th-century France, whose book “The Physiology of Taste” has become required reading for anyone in the food industry. This aged version has a milky, slightly sour, sometimes tangy flavor and a sweet, cream smell.

Made by Solaipro Pasteurized milk From Burgundy White mold rind Cow’s milk & cream, 75% Aged 1 to 2 weeks 1.1 lb (500g) wheel Store in loose wax paper & allow to breathe

23182 Regal De Bourgogne w/ Raisins AIR PREORDER23185 Regal De Bourgogne w/ Pepper AIR PREORDER23189 Regal De Bourgogne w/ Mustard AIR PREORDER23186 Regal De Bourgogne w/ Herbs AIR PREORDER23192 Regal De Bourgogne w/ Truffles AIR PREORDER

These small triple crème rounds from Burgundy, France are buttery and rich. Available in plain or covered, the paste is fresh and creamy making the cheese very compatible with each additional ingredient.

Made by Delin Pasteurized milk From Burgundy Fresh/Covered Cow’s milk, 75% Aged about 5 days 6/ 110 g Store in original packaging

05600 Bûche “Maître Seguin”This is definitely the authentic alternative to many of the goat’s milk logs, or bûche, available that are often made from frozen curds. This cheese is always made from fresh curd in a large, striking log. It is generously padded in Penicillium candidum mold (as in Brie or Camembert) and left to age. Over time the cheese just next to the rind will soften and begin to ooze while the interior is chalky and flaky in texture. It’s like having two cheeses all rolled into one! And the flavor heightens the experience—it is a lovely balance of a complex aged goat cheese with a lingering finish that begs for another bite.

Made by Sèvre et Belle Pasteurized milk

From Poitou White mold rind Goat’s milk, 50% Aged around 3 – 4 weeks 2.2 lb log Store wrapped well in wax paper

05601 Bucherondin (17210 pre-cut)Bucherondin is a typical log shaped soft ripened goat’s milk cheese. It is coated with a fluffy bloomy rind. We like its texture as well as its slightly tangy taste. Easy to cut and portion, it is a favorite to many caterers, restaurants and retailers.

Made by Sevre et Belle Pasteurized milk From Poitou Bloomy rind Goat’s milk, 45% Aged at least 2 months 4 lb log Wrapped in wax paper

23202 Camembert Isigny St. MèreNamed after a Normandy town, the Camembert recipe is attributed through legend to Marie Harel. Though many claim she didn’t invent the recipe for the cheese she did at least refine the process so that the mold flora was regular and has a statue erected in her honor for that contribution. The poet, Léon-Paul Fargue, called Camembert, “les pieds de Dieu” or “the feet of the Lord”—a quote that makes the cheese out to be more frightening than it really is! Reportedly, Napoleon contributed to Camembert’s fame when he praised it both to Harel’s daughter and granddaughter Marie Peyrel. Many prefer the cheese to be moitie affinée, or half-and-half, when the filet, heart, or l’âme, soul, of the cheese is still somewhat firm. The Camembert Isigny maintains tremendous flavor due to low temp pasteurization and is about as close as we can get to real Camembert in the US. When fully ripe, called à point, and soft throughout, the texture is very supple and creamy, though not runny. The cheese becomes pleasantly stinky with aromas of onions, garlic and wild herbs. The flavor is rich with mushroom flavor and heartier than most Brie. Shipped by air to guarantee freshness.

Made by Isigny Sainte mere Low-temp pasteurization From Normandy White mold rind Cow’s milk, 45% Aged about 3 weeks 12/8 oz case Store in original packaging

23-846 Camembert Le PommierFor too long Americans have had to suffer with bland Camembert that is nothing like what’s available in France. Thanks to renowned Affinuer, Herve Mons, we can now enjoy a Camembert with a true French flavor profile. Every step of the production from the finest quality milk to the right cultures has been worked out by Herve to produce the the first Camembert in the US that really tastes like Camembert. Low temperature pasteurization allows more flavor development that is often associated with a raw milk camembert.

Made by Pasteurized milk From Normandy White mold rind Cow’s milk Aged about 3 weeks 6/250g wheel Store in original packaging

05599 Camembert – Goat (Chevre du Poitou)Tangy and rustic with a hint of lemon and hay – Goat milk Camembert.

Made by Sevre et Belle Pasteurized milk From Poitou White mold rind Goat’s milk Aged about 3 weeks 6.3 oz wheel Store in original packaging

05437 Cantal Entre Deux Wheel AOC05667 Cantal Entre Deux 1/8 Wheel (11 lb)

33Notes

France23831 Cantalet Doré (20 lb wheel)

One of the oldest of the French cheese, Cantal was reportedly enjoyed over 2000 years ago in ancient Rome. This AOC cheese named for the mountains of the Auvergne region is often referred to as the “French cheddar” though the recipes for Cantal and cheddar are very different and so are the resulting textures. When young it has a mild, buttery flavor that over time develops into a pleasant bite, reminiscent of sharp cheddar. The Cantal entre Deux has been aged to reveal a firm texture and full, aromatic flavor with a tangy finish. Entre Deaux tranlates to “in the middle” and refers to a mediam aged cheese. Our Cantal Entre Deaux comes from 2nd generation affinuer Paul Dischamp. Dischamp’s cellars are located in Sayat, a small village in the foothills of Auvergne Volcanoes Regional Park.The cantalet dore is a smaller version of a Cantal wheel, the cheese is similar but more manageable.

Claire Fromagerie Raw milk From Auvergne Natural, brushed rind Cow’s milk, 45% Aged about 6 months 88 lb wheel Store loosely wrapped in wax paper

05602 CaprifeuilleCaprifeuille is a living cheese. It is not wrapped and can thus ripen slowly, gaining in character, when kept in the fridge at 4-6 C. After three weeks it becomes dry and crumbly and is excellent served with aperitifs. The best time to serve is at the end of the meal, white wine when the cheese is young or with a red wine when it has matured. The characteristic goat taste increases steadily when the cheese is kept at 4-6 C.

Made by Sevre et Belle Pasteurized milk From Poitou White mold rind Goat’s milk, Aged about 10 days 6/9.9 oz Store in original packaging

23180 Carré du BerryThis small square or carré of goat cheese is fresh and tangy with aromatic herbs and juniper berries. Very festive!

Made by Jacquin Pasteurized milk From Berry, in the Loire No rind, covered with herbs & juniper berries Goat’s milk, 45% Aged around 1 week 6/8 oz case Store in original box

23213 Cerises (ser-eez)A case is made up of fresh, tangy goat cheese in the cherry or cerise shape with toppings of herbs, paprika, ash or plain.

Made by Valcrest Pasteurized milk From Périgord No rind, assorted herbs & spices in case Goat’s milk, 45% Aged around 1 week 20/1.5 oz case Store in original box

23111 Chabichou du Poitou AOCA small cylindrical drum of goat cheese that packs a lot of flavor and character into a small package. At any age it is a well-made addition to a cheese selection. When fully mature, it is dense and smooth with a distinct layer next to the rind. The paste of this section will sometimes be runny or very dense depending on the aging technique. The flavor carries rich, goaty aromas with a sometimes pungent bite to the finish.

Made by Le Père Bafien Pasteurized milk From Poitou in the Loire Natural rind with white, blue & gray mold Goat’s milk, 45% Aged at least 60 days 8/4 oz case Store in original box

35

23178 ChabiquetOriginally based on the traditional Chabis or Chabichou cheeses of the Loire, this Jacquin cheese is a fresh, yeasty and fruity soft cheese for a cheeseboard. When young it doesn’t have a rind and crumbles when cut into wedges. When aged it develops a tender ivory and white mold rind, becomes more balanced in flavor with fuller aromas.

Made by Jacquin Pasteurized milk From Berry, in the Loire No rind when fresh, Goat’s milk, 45% will develop white & yellow mold 12/5 oz case Store in original box, Aged around 1 week may display in 16 oz deli cups

23140 Chablis Chalancey AIR PREORDERThis soft ripened cheese has been washed with white wine (Chablis). The flavor and aroma are wonderfully rich and fruity.

Made by Chalancey Pasteurized milk From Burgundy Washed rind (Chablis) Cow’s milk Aged at least 2-3 weeks 6/200 g Store in original container

23151 Chaource AOCThis delicate, ethereal cheese melts on the palate with a sweet, milky and sometimes fruity flavor. It is good to eat at any stage of ripeness—from young, not fully cured and slightly chalky to fully ripe with a bite and the texture of soft butter. As with most cheese and wine, its perfect pair is generally made within the same region, making Champagne a perfect compliment.

Made by Lincet Pasteurized milk From Champagne White mold rind Cow’s milk, 50% Aged about 2 weeks, up to 1 month 9 oz piece Sell immediately or allow to breathe

05597 Le ChevrotChevrot is a small cylindrical artisan goat cheese with a dense, semi-soft texture and generous, complex flavors typically found in well-aged goat cheeses. It is great to eat at many stages, ages particularly well and will prove to be popular with goat cheese fanatics.

Made by Coop. Sèvre-et-Belle Pasteurized milk From Poitou Natural ivory & white mold rind Goat’s milk, 50% Aged a minimum of 60 days 6/6 oz case Store topped with wax paper, in original box

05596 Chevrot, Mini 12/80grSmall version of the Chevrot above.

Made by Coop. Sèvre-et-Belle Pasteurized milk From Poitou Natural ivory & white mold rind Goat’s milk, 50% Aged a minimum of 60 days 12/80gr case Store topped with wax paper, in original box

Notes

France23197 Coeur Gourmand Chestnut Shell AIR PREORDER23194 Coeur Gourmand Fig Shell AIR PREORDER23198 Coeur Gourmand Prune Shell AIR PREORDER23195 Coeur Gourmand Strawberry Shell AIR PREORDER

These small goat’s milk cheeses air shipped from France are fresh and delicious. The mild, creamy goat’s milk cheese envelops a variety of traditional preserves. They’re perfect on the cheese tray before dinner, after as a dessert or even for breakfast!

Made by Chaine Vert Pasteurized milk From Perigord, France Fresh/ No rind Goat’s Milk Aged at least 1 weeks 16/80 g Store in original container

23729 Comté Extra AOC (Green Band) 23732 Comté Extra AOC (20 lb wedge)23721 Comte Extra AOC (10 lb wedge) (16008 pre-cut)

This big wheel of cheese is also known as Gruyère de Comté or French Gruyère. Originally, Gruyère was neither Swiss nor French. The root of the word stems from Charlemagne’s reign, inclusive of France, Switzerland and parts of Germany, where the forests were termed gruyères. Wood from those forests fired the kettles for the cheese makers as they traded cheese for firewood. Comté is aged 6 months to a year, whereas Swiss Gruyère is sometimes only aged for 3 months. It takes as many as 530 liters of milk, about the daily production of 30 cows, to make 1 Comté, weighing approximately 80 pounds. The cheese is regularly wiped and rubbed with brine to encourage the development of the rind mold. The eyes of the Comté are the result of proper affinage and should be the size of a pea to a small cherry. If affinage is prolonged at too low of a temperature, the result will be that no eyes form. The AOC designated regions include the Franche-Comté, eastern Burgundy, parts of Lorraine, Champagne and the Rhône-Alps. Comté is highly controlled for quality and 5% of the cheeses fail to meet AOC standards. The flavor is complex, nutty and caramelized with a lingering but not sharp flavor.

Made by Seignemartin Raw milk From Franche-Comté Natural, brushed rind Cow’s milk, 45% Aged 1 year minimum 80 lb wheel Storing in film is fine, a tough cheese to harm!

23765 CoulommiersIt is said that Coulommiers is the ancestor of all Brie cheeses. That would be an amazing heritage given the immense, world-wide popularity of this genre of cheese. Pronounced “KOO-lohm-yay” and named after the town of the same name, this soft-ripened cheese is made from rich cow’s milk. Beneath its bloomy, edible white rind it has an extra-rich, creamy body., Coulommiers has an allure you will find irresistable. This cheese is best when eaten at room temperature.

Made by Rouzaire Low Temp Pasteurized From Ile-de-France White mold rind, soft , smooth paste Cow’s milk, 50% Aged about 4 – 6 weeks 6/400 g Store in original box, wax paper & film on face

23116 Delice de Bourgogne (17640 pre-cut)The Delice, at 75% butterfat is a welcome alternative to St. Andre. This triple-crème ripens throughout so that the entire cheese is creamy and very smooth without leaving any chalky parts in the center. The flavor has more depth, as it is sweet and milky with the barest hints of lemon tanginess.

Made by Lincet Pasteurized milk From Burgundy White mold rind Cow’s milk & cream, 75% Aged about 1 month 4.4 lb wheel Store in loose wax paper

37Notes

23724 Douceur Du Jura This is a wheel made pastuerized version of Reblochon, which due to the raw milk requirement of the AOC is illegal in the U.S. Made in the French Alps by Badoz, Douceur has a thin wahed rind and a creamy past with nutty and herbal undertones. A perfect substitution for Reblochon is the classic Frenh dish, tartiflette

Made by Badoz Pasteurized milk From Jura washed rind 500gr disk Aged 45 days

23147 L’Édel de Cléron CoupeThis cheese is loosely based on several that play an important role in traditional French and Swiss mountain cheeses. It is made from gently pasteurized cow’s milk, banded with a strip of bark and aged to develop the oozy, runny character of the real cheeses called Vacherin du Haut Doubs or Vacherin Mont d’Or. The French and Swiss both are credited with the introduction of this style of cheese which are basically identical except that the Swiss use pasteurized milk and the French, use raw milk. The tradition of production stems from the climate and difficulties of living in the mountains; when the winters came it was literally impossible to deliver milk to the Comté, or Abondance cooperatives, so people made smaller cheeses for home use that could be eaten within weeks. These young cheeses were fairly fragile and so were banded with bark (spruce, fir or pine) to hold the shape for storage and serving. Even now these cheeses are best eaten from late fall to spring when the milk is most suitable for this type of cheese. In the US we have to make due with faux Vacherin due to a listeria problem in 1983, from a batch of contaminated pasteurized Swiss Vacherin. The result is that no Vacherin, Swiss or French may be imported. The flavor of L’Édel de Cléron is perfumed with scents of the forest and a slight resinous aspect from the bark. The texture is very rich and creamy.

Made by Perrin Pasteurized milk From Franche-Comté White mold rind, banded with bark Cow’s milk, 55% Aged about 3 weeks 4.4 lb wheel Store in original box, wax paper & film on face

23798 Epoisses de Bourgogne AOCEpoisses de Bourgogne is a famous cheese, well known to any well traveled cheese enthusiast. The texture can be very runny and it might be wise to serve this sinful cheese with a spoon. The aroma is powerful and a good prelude to an outstanding flavor. Epoisse de Bourgogne is a favorite to most “washed rind” consumers.

Made by Bertheau Pasteurized milk From Burgundy Washed rind (marc de Bourgogne) Cow’s milk, 45% Aged at least 2 months 6 oz wheel Store in original container

23160 Explorateur Mini (3/5 lb wheel) AIR PREORDEREasily recognizable by the rocket on the label, Explorateur is sinful—a buttery smooth indulgence to say the very least!

Made by From. Du Petit Morin Pasteurized milk From Ile-de-France White mold rind Cow’s milk & cream, 75% Aged at least 2 – 3 weeks 3.5 lb wheel Store wrapped loosely in wax paper

23114 Fleur d’Aunis (17213 precut)Similar to an authentic Port-du-Salut this cheese is mild, grassy and sweet with a semi-soft, supple texture.

Made by U.S.V.A.L. Pasteurized milk From Charentes-Poitou Washed rind Cow’s milk, 50% Aged about 1 month 6.5 lb wheel Store in original paper, film over face if cut

France23126 Fleur du Maquis (Seasonal)

This is a Corsican sheep’s milk cheese, covered with wild savory and rosemary. Technically, Brin d’Amour and Fleur de Maquis are two distinct cheeses, however they are marketed domestically as being interchangeable. They are basically the same with a few exceptions including a slight difference in shape—Brin d’Amour is made in a square shape while the Fleur is round—and that the Fleur adds juniper berries and tiny chili peppers. It may be eaten at many ages. When young, at about 1 month old, it is stark white and tangy. As it ages, it takes on more of the herbs’ characteristics and becomes runny around the edges. The rind is edible, however the herbs may be bitter and distasteful molds often grow on the exterior. Corsica’s rugged landscape gives its name to Fleur de Maquis. The rough, brambly underbrush of Corsica including the wild herbs and flowers is called the maquis. Anyone who likes sheep’s milk and herbs will adore this great cheese!

Made by Antoine Octavi Pasteurized milk From Corsica Natural mold & herb covered rind Sheep’s milk Aged about 1 month or more 1.3 lb wheel Store wrapped in wax paper, in film if too dry

23152 Le FougérusFrom the family of Brie cheeses, this one is most closely related to a Coullomiers, although slightly larger and aged with a fern leaf. Its origins are artisan based having been made directly on farms for single-family consumption. The fern was used both for decoration and to impart a woodsy, earthy scent to the cheese. The cheese is now produced on a much larger scale. Thicker than a Brie de Nangis, it tends to ripen slowly, often with a section of the interior left firm. The flavor is sweet and milky, typical of Brie but with more depth. Forest scents come through delightfully.

Made by Rouzaire Low temp pasteurization From Ile-de-France White mold rind, aged with a fern leaf Cow’s milk, 50% Aged about 4 weeks 1.5 lb wheel Store loosely wrapped in wax, in cardboard

23844 Fourme d’Ambert Terre des Volcans AOCTraditionally this cheese was produced from milk only around the town of Ambert but now the AOC status includes the Montbrison region as well as others. The word fourme refers to the wooden mold or form that shapes the cheese into a small cylindrical shape. It is a smooth, creamy cheese with sweet, fruity flavor.

Aged by Herve Mons Pasteurized milk From the Auvergne Natural rind, blue vein, wrapped in foil Cow’s milk, 50% Aged a minimum of 28 days to 2 months 4.5 lb wheel, cylinder Store in original foil

23196 Fourme d’Ambert “L’Or des Domes” AOCTraditionally this cheese was produced from milk only around the town of Ambert but now the AOC status includes the Montbrison region as well as others. The word fourme refers to the wooden mold or form that shapes the cheese into a small cylindrical shape. This version is generally more heavily blue than others with intense blue caves filling the interior of the cheese. It has a crumbly, though still semi-soft and a full, fairly sharp blue flavor.

Made by Soc. Fromagère du Livradois Raw milk From Auvergne Natural rind, wrapped in foil Cow’s milk, 50% Aged at least 60 days 4.5 lb wheel, cylinder Store in original foil

23726 Fromage de MeauxBrie is the classical name of a region, around Paris, including the Ile-de-France and Champagne and the history of the cheese dates back through legend to the 5th century. Charlemagne in 774 was said to love this now world-renowned cheese. Most domestic Brie is factory made while fermier or farmhouse production tends to be named after the region in which it is made. There are two name controlled Brie types: Brie de Meaux and Brie de Melun. Both are raw milk according to their AOC guidelines, which means we are not able to import them (FDA rules require that raw milk cheeses must be aged for at least 60 days to be imported). The Fromage de Meaux is an acceptable substitute under the circumstances with flavor that is remarkably close. The texture is soft and smooth while the flavor conveys more earth and richness than many milder Brie on the market. The wheel, packaged in a traditional wood box is dramatic in a display, as are the wedges on a cheeseboard. Want to start a little smaller? Then try 23727, the Brie de Nangis.

Made by Rouzaire Pasteurized milk From Ile-de-France White mold rind Cow’s milk, 50% Aged about 4 – 6 weeks 6 lb wheel Store in original box, wax paper & film on face

23719 Fromager D’Affinois (17206 pre-cut)23760 Fromager D’Affinois Pepper (17208 pre-cut)23761 Fromager D’Affinois Garlic & Herbs (17207 pre-cut)

This fantastic soft ripened cheese is a welcome addition to the brie-world. When ripe it has a runny texture that coats like icing. The rind is flawless and adds flavor to the sweet flavor of the cheese. This is truly an addictive cheese that will please nearly every palate. Fromagerie Guilloteau are industry leaders in a modern process known as ‘ultra filtration’. It is a technique co-created by Jean-Claude Guilloteau that occurs before the cheese making process. The pasteurized milk is forced through a series of membranes to extract some of the protein and water, while concentrating all the other desirable components. The result is the production of consistent, nutritionally rich cheeses that have a silkier mouth feel and creamy subtle flavor.

Made by From. Guilloteau Pasteurized milk From the Southern Rhône White mold rind Cow’s milk, 60% Aged about 4 weeks 4.4 lb wheel Store in original box

23709 Fromager D’affinois BleuThis is the newest addition to the D’Affionois family. Blue D’Affinois is essentially a rich blue brie, very similar to the famous cheese Cambozola. The pâté has a soft creamy texture that melts on the tongue; the flavor is mildly blue with the elegance of a satiny texture to linger with a sweet-blue buttery aftertaste.

Made by From. Guilloteau Pasteurized milk From the Southern Rhône White mold rind-light bluing in paste Cow’s milk, 60% Aged about 4 weeks 4.4 lb wheel Store in original box

23874 Gratte Paille AIR PREORDERGratte Paille is a triple cream cheese that was invented in the 1970’s by a creamery in Seine-et-Marne. The meaning of the cheese is gratte (scrape) and paille (straw) which comes from the fact that the cheese straw mats the cheese ripens on. Gratte Paille is a soft-white cheese of hand molded brick shape with natural white rind, almost twice as thick as a Camembert cheese. The creamy cheese has an oily texture and mushroom flavor which sharpens with age.

Made by Rouzaire Pasteurized From Ille de France Triple Crème Cow’s milk 8/180 gr

39Notes

France23139 Langres Chalancey AOC AIR PREORDER23877 Langres large 2/1kg AIR PREORDER

This soft ripened cheese has been washed with Champagne brandy to give it a delicate, creamy flavor with a long finish. The shape is unusual: a cone or cylinder with a hollow in the top. To form the hollow, the curd is turned only twice during draining. The brightly colored rind is the result of continual washing; orange bacteria grow on the surface as well as some white flora or yeast. During the maturing period which takes 2 to 5 weeks, the cheeses are placed in humid cellars.

Made by Chalancey Pasteurized milk From Champagne-Ardenne Washed rind (Champagne brandy) Cow’s milk Aged approx 2-3 weeks 6/180 g Store in original container

23214 Le Roule-Garlic Herb This fresh cows milk cheese Is hand rolled and has a subtle layer of garlic and herbs patterned in a swirl when cut.

Made by Rian pasteurized Cow’s milk no rind Fresh-no rennet 4.2lb log

23141 Livarot AOC – PetitAn ancient cheese of Normandy, created by monks, it takes its name from the town of Livarot. Historically, it is nicknamed “The Colonel” because it is banded with five stripes like a French Colonel. These were originally pieces of a sedge grass to help the cheese keep its shape but are now pieces of orange-colored paper. Typical of washed rind cheeses, Livarot is not for the meek. The aroma can be strong and smelly with bold, spicy flavors on the palate.

Made by Graindorge Pasteurized milk From Normandy Washed rind Cow’s milk, 40% Aged at least 1 month, up to 3 9 oz piece Store in original packaging

23174 Mimolette Vielle (16309 pre-cut)Mimolette may also be called Boule de Lille after the city of Lille where it was created. The cheese is closely related to a Dutch Edam; even the melon-sized wheel with the flattened top and bottom are nearly identical. Mimolette however has a natural rind that over time will become rough and pockmarked. The interior is a strikingly rich orange color that ages to an orange-brown color. The texture is firm with a caramelized, nutty, rich flavor and slight tang on the finish.

Made by Isigny St Mere Pasteurized milk From the North Natural rind Cow’s milk, 40% Cave-aged at least 1 year 7 lb wheel Store unwrapped, film on face if cut

23175 Mimolette 6 monthYounger version of the Mimolette Vielle. Much easier to handle.

Made by Isigny St Mere Pasteurized milk From the North Natural rind Cow’s milk, 40% Cave-aged 6 months 7 lb wheel Store unwrapped, film on face if

41

23715 Morbier - Raw Milk For complexity and intensity of flavor, it is genuinely hard to beat the Morbier from Badoz. The raw milk contributes great depth and the cheese making is flawless. They succeed with a Morbier that is fruity and aromatic with hints of earth and a perfect salt balance. The texture is unctuous and supple. Please refer to the history and legends of Morbier detailed in the description of 23171, Morbier Jura.

Made by Badoz Raw milk From Franche-Comté Natural, brushed rind Cow’s milk, 45% Aged at least 60 days, usually over 2 months 15 lb wheel Store in wax paper, in box, film over face

05598 Mothais Sur Feuille (moth-aye sir foy)Made in the Poitou-Charentes region of western France, Mothais-sur-Feuille is named for the town of Mothe-Saint-Héray, where the cheese has been made and sold at local markets since the mid nineteenth century. For production, fresh goat’s milk is allowed to stand and slowly coagulate via lactic fermentation. Once formed, the curd is gently scooped into molds to retain as much moisture as possible, and allowed to drain naturally under its own weight.The young cheeses are then wrapped in a leaf - chestnut, sycamore or plane, depending on what is available and transferred to maturing rooms.. The resulting cheese has a meltingly soft texture when young, becoming more dense as it ages. The paste of the cheese takes on the delicate wood, earth and mold flavors of the leaf and cellar that are subtle in a young cheese but become more concentrated as the cheese matures. The rind is delicate and slightly wrinkled, covered with blue and gray molds underneath the leaf.

Made by Sevre et Belle Pasteurized From Poitou-Charentes Leaf wrapped in plastic cup Goats milk 6/5.3 oz

23146 Munster AOCTechnically, the AOC designated name for this cheese may be Munster or Munster-Géromé from Alsace and Lorraine respectively. Munster undeniably takes its own place in the cheese world. It is strong and pungent in both aroma and on the palate, though its concentrated rich, spicy and earthy flavor tends to make fans out of the skeptical. Again, an ancient cheese from those industrious monks, whose name, Munster, is a derivative of “monastery”.

Made by Haxiare Pasteurized milk From Alsace Washed rind Cow’s milk, 50% Aged minimum of 3 weeks up to 2 – 3 months 3 lb wheel Store in original paper, when cut sell quickly

23164 Munster Petit Doux AIR PREORDERThis creamy washed rind cheese is very smooth, with a mildly piquant flavor that can become quite pungent.

Made by Haxaire Pasteurized milk From Alsace Washed rind Cow’s milk Aged around 2-3 weeks 125 g wheel Store in original container

Notes

France23158 Pavé D’Affinois

This soft ripened cheese is made in a small square shape referred to by its name, pavé meaning a square or rectangular paving stone in French. With proper aging this sweet, mild cheese will ooze from its rind.

Made by From. Guilloteau Pasteurized milk From Southern Rhône White mold rind Cow’s milk, 45% Aged about 3 weeks 6/4 oz case, square shape Store in box, retail display in 12 oz deli-cup

23125 Pavé de JadisPavé translates into a square or rectangular shaped paving stone. This cheese, made in a brick-sized rectangle is dusted with ash. The texture is often fudgy and creamy while the flavor is very clean, mild and lemony.

Made by Jacquin Pasteurized milk From the Loire No rind, covered with ashes Goat’s milk, 45% Aged at least 2 weeks 3 lb piece Store in original cryovac

23690 Pave De La Aveyron (pah-vay deh lah-vay-rohn)Produced by the same people that make the famous Roquefort Papillon, this cheese is similar to a Pont l’eveque but made with sheep’s milk. The paste is very rich and creamy due to the richness of the Sheep’s milk. The flavor is sweet with grass/hay overtones.

Produced by Papillon Pasteurized From Aveyron wash rind Sheep’s milk 4/400gr

23720 Peilloute / Florette (17425 pre-cut)This goat cheese from the Guilloteau family of cheeses continues to round out their impeccable line of soft ripened selections. Besides its unique octagonal shape it is also unique in that it very rarely develops a sharpness that is a potential downfall in a goat’s milk brie-style cheese. Instead it is characterized by subtle, delicate flavors with a slight goat cheese aroma. The texture is satisfyingly creamy and spreadable. This is a must for any goat cheese selection!

Made by From. Guilloteau Pasteurized milk From the Southern Rhône White mold rind Goat’s milk, 45% Aged about 4 weeks 2.2 lb octagonal wheel Store in original box

23187 Pico AffineeThis lovely soft ripened goat cheese looks like a small Camembert. The rind is inoculated with geotrichum producing the wrinkled texture associated with Loire valley Goat cheeses. Both, the interior paste and rind have a golden tinge. The flavor is tangy with a sweet finish that gets fuller as it ripens.

Made by Picandine Pasteurized Goats milk From Perigord SW France Wood box 3.5oz Goats milk 6/3.5oz

43

23162 Pierre RobertThis triple-crème cheese also invented by Rouzaire is named after Robert Rouzaire and his son Pierre. Made in a small wheel, this cheese ripens to a perfect buttery texture with a tangy bite not often found in this style of cheese. Just a bit more animated than many of its counterparts, Pierre Robert is a wonderful cheese with its own unique integrity.

Made by Rouzaire Low-temp pasteurization From Ile-de-France White mold rind Cow’s milk & cream, 75% Aged about 3 weeks 4/1.1 lb case Store loosely wrapped in wax, in box

23695 Perail de BrebisThis little soft-bodied sheep cheese hails from the Auvergne. It has a thin, delicate rind that shelters a fresh, sheep tasting cheese with scents of a meadow and fresh hay. The velvety texture just adds to its charm.

Made by Papillon Pasteurized milk From Auvergne Natural ivory rind Sheep’s milk, 45 –50% Aged about 1 week 100g/10 per case Store wrapped loosely in film

23142 Pônt L’Evêque AOC – GrandThis is another ancient Norman cheese made in the area of its namesake town. Though still a washed rind cheese, it is much more restrained than Livarot. The rind is generally not as moist and smelly, but rather with a grassy and mellow bouquet. The flavor is savory, reminiscent of Camembert, with a rich, creamy texture.

Made by Graindorge Pasteurized milk From Normandy Washed rind, natural white mold Cow’s milk, 45% Aged about 4 – 6 weeks 3.5 lb square piece Store in wax paper, in box, film on face if cut

23184 Pyramide AshThe AOC version of this cheese is Valançay and is made with raw milk. Our selection from Jacquin is identical except that it is made with pasteurized milk. This cheese is made in the shape of a pyramide with the top part cut off. Legend has it that Talleyrand had the cheese invented for Napoléon during the Egyptian campaigns to remind him of the pyramids. But once the campaigns went sour, he had the tops flattened. Another story claims that Napoléon himself went through the town of Valançay after his disappointment in Egypt and at the sight of the little pyramids lopped their tops off with his sword. Disregard for the tops aside, this is a delightful cheese that will age to a beautiful combination of textures, silky smooth just under the rind and fudgy thick tward the center. Once a wedge has been cut from top to bottom and removed it is a great presence on a cheeseboard. This cheese is a fresh version of the 23823 Tradition du Berry Berceau. The “Berceau” version is the same cheese with a little more age and mold, which is packaged in its own individual wooden crate for proper ripening.

Made by Jacquin Pasteurized milk From the Loire Will develop blue & white mold rind Goat’s milk, 45% Aged at least 10 days 6/9 oz case Store in original box, display in 16 oz deli cup

Notes

France23121 Pyrénées Montcayol Poivre Vert

Filled with mild green peppercorns, this popular cheese is pleasantly simple. Basically this cheese has the texture and sweetness of havarti, with a buttery flavor and a peppery tang.

Made by Onetik Pasteurized milk From the Pyrénées Atlantiques Waxed black rind Cow’s milk, 50% Aged around 1 month 8.8 lb wheel Store in original wax

23119 Raclette CarréThis Raclette is simple and mild with good grassy, sweet flavor. The square shape makes it useful for slicing. Please refer to 23138, Raclette Jura, for information about the traditional Raclette dish.

Made by Guilloteau Pasteurized milk From Savoie Natural, brushed rind Cow’s milk Aged about 2 months 10 lb square piece Store in wax paper, film over face if cut

05386 Raclette Chevre-1/11lbThe Raclette de Chevre is a modern creation made with pasteurized goat’s milk, developed in response to the strong demand for the cow’s milk version. This cheese comes from producer/affinuer Max Schmidhauser. Aged for about 4 months this goat Raclette has a bone white paste and a very herbal flavor with a mild goat tang. Perfect for the cheeseboard this cheese really shows best when slowly melted. A perfect adjubct or alternative to the cows milk Raclette.

Made by Schmidhauser washed/brushed orange rind From Savoie 11lb wheel Pasteurized goat’s milk aged minimum 4 months

23123 Raclette Lait Cru (17212 pre-cut)A Raclette with good flavor can be hard to come by, but this one definitely fills the gap. Authentic and rich, full flavor comes through in this raw milk version. Raclette, made on both the Swiss and French sides of the Alps, is the name of the cheese as well as its famous dish. Raclette is derived from the term “racler”, meaning to scrape, describing how the dish is traditionally prepared. Fill a bowl with boiled potatoes, thick pieces of ham, cornichon pickles and then scrape the melting cheese off the face of the wheel. This, of course, requires that the cheese is heated over a fire, in the half-wheel, but there are ways of getting around that! This cheese has a supple, smooth texture that melts perfectly with rich aromas. See 23119 for another style of Raclette.

Made by Solaipro Raw milk From Savoie or Franche-Comté Natural, brushed rind Cow’s milk, 45% Aged at least 2 months 13 lb wheel Store in original paper in box, film on face

23693 Rondin Made from the same producer as our amazing Roquefort Papillon, this incredible sheep cheese from the Roquefort region is semi-firm, dense and in a bouche shape. The natural rind is thin and aromatic. The flavor profile is big, bold, with hints of walnut and olive.

From Aveyron pasteurized Made by papillon natural rind Sheep’s milk 2.2lb

45Notes

23712 Roquefort Papillon AOC Black LabelDefined by its AOC status, the quality of Roquefort is never an issue. However, the Papillon’s volume is smaller, and more flavor and character is found in their cheese. It dates back to 79AD, and by 1411, Charles VI granted the people of Roquefort the monopoly over ripening the cheese in their caves. It was granted AOC in 1925, the first in France, and because of the demand allows the use of milk from all over the Aquitaine, Languedoc, the Pyrénées, Provence and Corsica. However, it may only be ripened in the natural caves of Mont Combalou in the commune of Roquefort-sur-Soulzon. Affinage must be at least 3 months in the caves that are noted for the natural fissures known as fleurines that provide perfect ventilation, a temperature of about 50°C and 95% humidity. The mold, Penicillium roqueforti must be made in France from traditional sources. Traditionally wheat and rye breads were left to mold in the caves. When the bread is thoroughly covered, the mold is dried and will be added to the curd. It also exists naturally in the caves and when the wind blows through the fleurines the spores fill the air. After cheese production the young cheese is transferred to the caves, pierced with needles and salted. The spore-laden air interacts with the cheese encouraging the bloom of the Penicillium roqueforti mixed into the curds earlier. Soon they’ll be placed on old oak planks for a minimum of 3 months. They are then wrapped in foil to eliminate air contact. Roquefort Papillon has a simultaneously creamy and crumbly texture and is mottled with fragrant, spicy blue mold. The flavor is sharp and salty with impeccable balance.

Made by Papillon Raw milk From Rouergue No rind, wrapped in foil Sheep’s milk, 52% Aged at least 3 months 3 lb piece, ½ wheel Store in original foil

23787 Roquefort Vieux Berger AOCThe Vieux Berger Roquefort originates from Roquefort-sur-Soulzon in the Aveyron, South of France. Many thousands of Roquefort cheeses are produced each year, however Vieux Berger is distinguished by it’s hand-made, artisan production. Accounting for about 1% of total Roquefort production, this is the smallest of the seven Roquefort producers.Three generations of Combes family have developed Vieux Berger Roquefort since 1923. Roquefort cheese itself though, is thought to date back possibly to 2000 BC following the discovery of small articles of cheese making in the area. It is a cheese, which was famous in Ancient Rome and has remained largely unchanged for centuries. Typically, Roquefort can be quite bold in flavor. Firstly because of the ewe’s milk, making it richer and full-bodied. Secondly it is a blue vein cheese with a fair amount of salt content. Furthermore, if the cheese is quite old the overall punch in the Roquefort can be dominating. Vieux Berger artisan Roquefort is softer, creamier, and has a less aggressive bite in the mouth.

Made by Combes Raw milk From Rouergue No rind, wrapped in foil Sheep’s milk, 52% Aged at least 3 months 3 lb wheel Store in original foil

23163 Roucoulons AIR PREORDERWe can’t decide if this cheese is more like Camembert or Pont l’Eveque. Like Camembert, it is soft-ripened, but like Pont l’Eveque it’s predominantly red rind has only a dusting of white mild. Its flavor is somewhere in the middle of both as well. Milky and creamy with a hint of mushrooms descries this cheese named after two birds cooing.

Made by Milleret Pasteurized milk From Jura, France Washed with a slight bloomy rind Cow’s milk Aged at least 3 weeks 220 g wheel Store in original container

France23402 Saint Agur (17275 pre-cut)

St. Agur is made in the village of Monts du Velay in the Auvergne region of France. Made from cow’s milk and ripened for at least 2 months, this is a rich creamy blue with a spicy blue flavor. Mild in flavor and not too salty in comparison to more traditional blues, St. Agur appeals to many palettes. Perfect spread on pear or apple slices, or just on some French bread or raisin bread. Because of it’s creamy nature, it melts well in sauces or just on top of chops.

Made by Fromagerie des Chaumes Pasteurized milk From, Auvergne Natural rind Cow’s milk, Aged at least 2 months 5 lb wheel Store in original foil

23748 Saint Loup Tomme de Chèvre This semi-firm wheel of goat cheese is mild and very pleasant. It is a great substitute for a goat Gouda style cheese. Very similar to a goat’s milk raclette, this is an excellent cheese for melting.

Made by U.S.V.A.L. Pasteurized milk From Charentes Poitou Natural rind Goat’s milk, 45% Aged around 1 – 2 months 7 lb wheel Store tightly wrapped

23795 Saint Marcellin Earthware Crocks Hailing from the Dauphiné, between Provence and the southern Rhône, this splendid little soft-bodied cow’s milk cheese runs a gamut of flavors as it ages. When young it is mild with a yeasty flavor and slightly tart finish. If properly aged until it’s runny and soupy the flavor is much more pronounced and pungent.

Made by Curtet Pasteurized milk From Isère of the southern Rhône Natural fragile rind with white mold Cow’s milk, 50% Aged about 3 weeks 12/3 oz case Store in original container, remove plastic to age

23181 Sainte Maure Ash (Cylinder)Traditionally this goat cheese comes from the Touraine region of the Loire Valley, and bears an AOC under the full name of Sainte-Maure de Touraine. Under the AOC designation it is made with raw milk though the exported versions are pasteurized. It is always made in the shape of a log, with a piece of straw in the center to hold it together during aging and ventilate the interior. The exterior has a dusting of ash. It is edible at many ages, from fresh and tangy to well aged, dry and robust. This is a fresh version of the 23822 Tradition Berceau (Cylinder). As it ages, it develops edible blue and white molds that contribute to the complexity of flavor. The “Berceau” version is the same cheese with a little more age and mold, which is packaged in its own individual wooden crate for proper ripening.

Made by Jacquin Pasteurized milkFrom Touraine, Loire No rind when freshGoat’s milk, 45% Aged at least 10 days5/12 oz case Store in original box

23170 Saint Nectaire “L’Or des Domes” (17250 pre-cut)This cheese is made in the north part of Auvergne, in the mountainous area of Mont-Dore, a popular skiing area. Traditionally the cheese is aged on rye straw and

occasionally brine washed, which contributes to its characteristic aroma of an old, humid cellar. The rind may show many colorful molds (white, yellow and red), a result of the wild grasses that the Salers cows eat during summer and autumn. The texture is semi-soft often with small eyes in the paste. The flavor is a wonderful combination of a summer pasture and sweet, fruity milk flavors.

Made by Soc. Fromagère du Livradois Pasteurized milk From Auvergne AOC Natural rind with white, yellow & brown molds Cow’s milk, 45% Aged about 1 – 2 months 4 lb wheel Store in original wax paper, film on face if cut

23773 Soreda Cabecou FeuilleThis small disk of fresh goat cheese is dipped in plum brandy and sprinkled with coarse-ground black pepper before it is put into a chestnut leaf to age. It is smooth and creamy with aromatic brandy flavors and a tangy bite.

Made Fromagerie Soreda Pasteurized milk From Périgord No rind, chestnut leaf wrapped Goat’s milk, 40% Aged about 1 week 20/1.5 oz disk Store in original box,display in deli container

05387 Tomme Crayeuse(Tom Cray-use) ( 1/4lbTomme de Crayeuse is a comparatively recent invention, having been created in 1997 by Max Schmidhauser in the Savoie region of France. Crayeuse means “chalky” in French, and in this instance refers to the somewhat chalky center of the cheese. Crayeuse is made from pasteurized cow’s milk in the style of Tomme de Savoie. The rind is gray-brown and suede-like in appearance, dotted with areas of yellow and white mold. The interior paste is slightly off-white and chalky in the middle, extending to a smoother texture towards the rind. Tomme de Crayeuse has gentle, pleasant earthy flavors of damp cellar and mushrooms that are underpinned by a lemony, citrus note. This cheese pairs well with a gentle, smooth red such as a Rhône or Pinot Noir.

Made by Schmidhauser Natural rind From Savoie 4lb wheel Pasteurized Cow’s milk store In paper or loose plastic

23110 Tomme de Savoie (17215 pre-cut)The Savoie region on the eastern border with Switzerland is well known for tome style cheeses. The word tomme refers simply to a wheel of cheese. There are many tomme in the world also spelled tome, in Italy toma or Tunma. Usually the rest of the name includes the village or region around which the cheese is made, as in Tomme de Savoie. It is aged to exhibit a natual fuzzy, gray-brwn rind that is inedible. The interior is a buttery color with many small eyes or holes. The flavor is nutty, earthy, and sometimes grassy. As a simple, rustic cheese it certainly holds its own.

Made by Coop. du Canton de Yenne Pasteurized milk From Savoie Natural rind Cow’s milk Aged at least 6 weeks 4 lb wheel Store wrapped in apper, in box, film over face

23823 Tradition du Berry Berceau (Pyramid) AIR PREORDERThe AOC version of this cheese is Valançay and is made with raw milk. Our selection from Jacquin is identical except that it is made with pasteurized milk. This cheese, named after the town in Berry, is made in the shape of a pyramide with the top part cut off. Legend has it that Talleyrand had the cheese invented for Napoléon during

47Notes

Francethe Egyptian campaigns to remind him of the pyramids. But once the campaigns went sour, he had the tops flattened. Another story claims that Napoléon himself went through the town of Valançay after his disappointment in Egypt and at the sight of the little pyramids lopped their tops off with his sword. Disregard for the tops aside, this is a delightful cheese that will age to a beautiful combination of textures, silky smooth just under the rind and fudgy thick toward the center. Once a wedge has been cut from top to bottom and removed it is a great presence on a cheeseboard. The “Berceau” version is the same cheese with a little more age and mold, which is packaged in its own individual wooden crate for proper ripening.

Made by Jacquin Pasteurized milk From the Loire No rind when fresh Goat’s milk, 45% will develop blue & white mold rind 6/9 oz case Aged at least 10 days, up to 4 weeks Store in original box, display in 16 oz deli cup

23821 Tradition Jacquin Berceau (Round Disc) AIR PREORDERTraditionally this goat cheese bears the AOC, Selles-sur-Cher and is made with raw milk. This version, called Rond Cendre is identical to its AOC counterpart except that it is produced with pasteurized milk. It first hailed from its namesake town in the area of Orléanais. The cheese is the size of a hockey puck, called rond. It is always ashed (originally burned birch bark) which was an attempt to dry the rind. Ash encourages the interior to ripen, attracts beneficial blue and white molds, and creates a visual contrast between the white interior and blackened rind. The rind is edible in the younger stages and may add interesting flavors when aged. The interior is slightly hard at first then melts clay-like in the mouth. The taste may be slightly sour with a salty, sweet finish. The “Berceau” version is the same cheese with a little more age and mold, which is packaged in its own individual wooden crate for proper ripening.

Made by Jacquin Pasteurized milk From the Loire No rind when fresh Goat’s milk, 45% will develop blue & white mold rind 6/7 oz case Aged at least 10 days, up to 4 weeks Store in original box, display in 16 oz deli cup

23822 Tradition Tourraine Berceau (Cyiinder) AIR PREORDERTraditionally this goat cheese comes from the Touraine region of the Loire Valley, and bears an AOC under the full name of Sainte-Maure de Touraine. Under the AOC designation it is made with raw milk though the exported versions are pasteurized. It is always made in the shape of a log, with a piece of straw in the center to hold it together during aging and ventilate the interior. The exterior has a dusting of ash. It is edible at many ages, from fresh and tangy to well aged, dry and robust. As it ages, it develops edible blue and white molds that contribute to the complexity of flavor. The “Berceau” version is the same cheese with a little more age and mold, which is packaged in its own individual wooden crate for proper ripening.

Made by Jacquin Pasteurized milk From the Loire No rind when fresh Goat’s milk, 45% will develop blue & white mold rind 5/9 oz case Aged at least 10 days, up to 4 weeks Store in original box, display in 16 oz deli cup

23870 Trou Du Cru AIR PREORDERTrou du Cru is a very strong, pungent French cheese, developed by the cheesemaker Robert Berthaut in the early 1980s. It is basically a small pasteurized cow’s milk Époisses cheese from the Bourgogne region. The soft cheese is ivory-yellow in color, with an orange, edible rind. For four weeks during its maturation, each small cheese is washed individually with Marc de Bourgogne, a strong local alcohol, which imparts a straw-like flavor to the cheese.

Made by-berthaut Pasteurized From Burgandy Washed with Marc de Bourgogne Cows milk 12/60gr

49Notes

GermanyGerman Cheese

21096 Allgäuer BergkäseThis unique, full flavored artisan cheese is the only Protected Deignation of Origin cheese from Germany that is imported to the USA. It can only be made in the Allgäu region, a rural region in the South of Germany, using the historic authentic production methods in copper vats. Perfect for Oktoberfest!

Made by Allgäuland-Kasereien Pasteurized milk From Allgäu, Germany Natural rind Cow’s milk, 50% Aged at least 6 months 15 lb wheel Wrap tightly to store

21010 Cambozola (16340 pre-cut)

With a smooth, creamy texture and a hint of blue, this triple cream cheese is carefully crafted in the Bavarian mountain region. Great on sandwiches, this cheese is also wonderful melted over vegetables or steak.

Made by Champignon Pasteurized milk From Bavaria White Bloom rind Cow’s milk, 75% Aged at least 3 weeks 15 lb wheel Wrap tightly to store

21089 ChiantinoThis semi-soft cheese from the Allgau mountain region is brushed with red wine while it matures. Rich and balanced with a fruity aroma, it is irresistibly smooth.

Made by Allgäuland-Kasereien Pasteurized milk From Allgäu, Germany Natural rind Cow’s milk, 50% Aged at least 4 months 15 lb wheel Wrap tightly to store

06582 HirtenkäseHirtenkäse is traditionally handmade in the Allgäu mountain region of Southern Germany. Mountain farmers, the “Bergbauern”(German), provide the wholesome, rich cow’s milk for this award-winning cheese. Hirtenkase is a rustic and savory hard cheese. It is an authentic mountain cheese with a rugged, earthy aroma.

Made by Allgäuland-Kasereien Pasteurized milk From Allgäu, Germany Natural rind Cow’s milk, 50% Aged 7-8 months 14 lb wheel Wrap tightly to store

51

Irish Cheese

01683 Cheddar with Irish Whiskey01684 Cheddar with Wine01685 Cheddar with Porter

Produced by Old Irish Creamory, located in County Limerick, the curds of these Cheddars are laced with different typically Irish flavors. These are small 5lb non waxed wheels.

Made by Old Irish Creamory Pasteurized milk From Ireland No Rind Cow’s milk Aged about 4 months 5 lb wheel Blended with different flavors

20401 Cashel BlueThe Cashel Blue really started it all for this beautiful farmhouse surrounded by fields of rich pasture. Made from their own “closed” herd of Friesian cows since 1986, this blue reflects other blues of the world but retains its own unique character—a result of the personal attention paid to their animals and pursuit of the highest quality of cheese making. The texture of Cashel is thick and creamy with a healthy buttery color. The flavor when young is sweet and delicate with the slightest tang. It ages beautifully becoming more pronounced, earthy, very creamy while still balanced.

Made by Jane & Louis Grubb Pasteurized milkFrom Cashel Co., Tipperary No rind, gold foilCow’s milk Aged about 4 months4 lb wheel Wrap tightly to store after cut

Ireland

Greece &The Balkans

Greece/Balkans

22898 Paski SirThis is a one year aged pasteurized Sheep cheese made on the island of Pag, Croatia. The island is windy with little vegetation, what little grass there is is in the hills, and due to the crosswinds much of the salt water blows over it. The sheep produce very little milk, just a litre per day. Ontop of that their diet is influenced by the salty grass they eat. In total it takes 6 sheep or more (6-6.5L) to produce one wheel of cheese. The cheese is rich and flavorful – it is not overly dry and there is a beautiful crystallinity in the texture with a gentle sweetness. There are a total of 40,000 sheep on the island of Pag. 3,000 of these belong to our producer who has been making cheese for more than 25 years. The sheep are small and weigh just about 30 kg. The cheesemaker, Nenad he has been making cheese for 15 years.

Made By Forever Cheese Pasteurized From Pag Island, Croatia 4.4lb wheel Sheep’s Milk

Israeli Sheep’s Milk Feta-Pastures of Eden23218 Retail 24-1lb21515 Bulk 1/17.6lb tub

“Pastures of Eden” is a Balkan style Feta cheese made from 100% sheep’s milk. Produced by the Sheep & Goats Breeders Association of Israel, Established prior to Israeli independence in 1948, Which is an association for 200 sheep and goat farms located throughout Israel. Very rich and creamy and over salted, this Fet a has one numerous awards.

Made by Israeli Sheep and Goat Breeders Assoc. Pasteurized From Israel Bulk or retail Sheep’s Milk

21058 Barrel Aged FetaProduction of Mt. Vikos Barrel Aged Feta takes place around Thessaly in Greece, a beautful region bordered on one side by the Aegean Sea, and on the other by the mountain range that includes Mt. Olympus. Milk for production comes from the goats and sheep that range freely on the slopes of Mt. Olympus, where they browse and have access to over two dozen grasses and wild herbs. The milk is collected by a herders’ cooperative each morning and delivered to the Mt. Vikos creamery. Once made, the feta is dry salted, cut into large wedges and placed into 120lb. birch barrels. A brine solution is poured into the barrel to submerge the cheese, and the barrels are then cellared at 55°F with 85% humidity to mature for at least four months. The paste of Mt. Vikos Feta is bone-white in color and slightly “open,”’ meaning that is has slits and holes. The texture is dense but crumbly, and yet the mouthfeel is rich and smooth. Flavors are pleasantly salty with clean, lactic, milky notes and a slight lemony tang.

Made By Mt Vikos Pasteurized From Thessaly, Greece 8lb tub 80% sheep and 20% goat milk.

53

21069 Manouri One of the Greeks’ favorite cheeses, Manouri is an exceptional traditional Greek whey cheese, and is exclusively manufactured in Central and Western Macedonia and in Thessalia . It is produced from whey of the milk of ewes or goats, or mixture of them, with the addition of milk and cream. The result is a soft rindless cheese with unique taste and flavor, a creamy white color, and a texture like a light cheesecake. It is very smooth and has a fresh, milky, slightly citrus flavor.

Made by Krinos Pasteurized From Greece 2.2lb Log Sheep’s Milk

Notes

ItalyItalian Cheese

21537 Asiago d’Allevo “Mezzano” DOPThis Asiago, traditionally known as Asiago d’Allevo, is available in three ages ranging from fresh, fresco, medium-aged, mezzano to well-aged versions of a year or more vecchio or stravecchio. It takes its name from the village located in the mountainous area of the Dolomites in Veneto. This medium aged version is a good grating cheese substitute with mild, sweet, butterscotch flavor and firm texture.

Made by Bella Italia Raw milkFrom Veneto Brushed rindCow’s milk, 45% Aged 3 to 5 months for Mezzano25 lb wheel Store in box, film over face if cut

21538 Asiago Pressato DOP (17216 pre-cut)21540 Asiago Pressato ¼ wheel (7 lb)

Asiago pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or melting cheese or for use in sandwiches.

Made by Bella Italia PasteurizedFrom Veneto Waxed rindCow’s milk Aged at least 1 month28 lb wheel or ¼ wheel cuts Store in film

22901 Blu di Bufala 1/9 lbA semifirm cheese, Blu di Bufala is translucent in color with deep blue veining. Rare to find an aged buffalo milk cheese, this one is distinctive and full bodied. The cheese is a balance of sweetness and spice with a slight tang in its lingering finish. It is delicate and will often turn grey early on and will not be the same each time. A must have.

Made by Forever cheese Pasturized From Lombardy, Italy Age 3-5 months Buffalo Milk 9 lb square

07981 Blu Di Langa This unique blue cheese is made from a mix of cow, goat and sheep’s milk and enriched with cream. The flavor exhibits a wonderful balance between sweet creaminess and picant blue finish with a hint of earthiness.

Made by Alta Langa Pasturized From Piedmont 1 kg Cow, goat and sheep store in original plactic dome

21435 Bonrus 8/10 oz AirshipThis oval 2 Robiola has a delicate straw colored rind often with some reddish streaks. The flavoor Is a balance between the sweetness of th emilk and mild mushroomy notes from the rind.

Made from Sheep and Cow’s Milk From Piedmont Pasteurized milk Made by Alta Langa Soft Ripened Cow and Sheep’s milk Aged at least 3 weeks

08090 Bosina AirshipThis traditional Robiola is made with a blend of Sheep and cow’s milk. The flavor and texture are very delicate, with a rind that is lightly mushroomy.

From Piedmont Pasteurized milk Made by Alta Langa Soft Ripened Cow and Sheep’s milk Aged at least 3 weeks

55Notes

21420 Boccancino di Pura Capra 18/88gr AirshipBocconcini is a pure goat’s milk cheese from an old farmer’s recipe. It has a strong, but sweet flavor with a very subtle “goatiness”. The light white rind covers a straw colored dense creamy paste. best enjoyed at room temperature.

From Piedmont 88gr disc Made by Alta Langa Pasteurized milk goat’s milk Soft ripened

21434 Brunet Tasty and delicate, Brunet is salty, tangy, and lactic with a characteristic underlying acidity.

Made by Piedmont Pasteurized milkFrom Alta Langa Soft Ripened Goat’s milk Aged at least 3 weeks250 g wheel Store in original container

22911 Castelrosso preorder-2/7lbsThis style of cheese is perhaps one of the most ancient in all of Piemonte. The Rosso family has been making cheese since 1894. Similar to Castelmagno, this is a semifirm cheese with a very unique, almost flaky texture. It is almost dense when you bite into it. Castelrosso is made with milk from the red cow, which is high in acid and perfect for this type of cheese. Produced through lactic fermentation, the cheese ages from the outside in. Aged for about 3 months

Imported by Forever Cheese Natural rind From Piemonte t lb wheel Pastuerized Cow’s Milk Animal rennet

22918 CACIOCAVALLO DI BUFAlla 1/7lb PreorderCaciocavallo is a truly ancient cheese that is produced in Southern Italy and the Balkans. The Italian name of the cheese caciocavallo means “Cheese on horseback” and it is thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them ‘a cavallo’, i.e. straddling, upon a horizontal stick or branch. This Cacicavallo is made from Buffalo milk milk and has a wonderful milky flavor

Imported by Forever Cheese Thin Natural rind From Lombardy 7lb ball Buffalo milk

21610 Cacio de RomaThis is a creamy, semi-soft sheep’s milk cheese from the Rome countryside is the classic table cheese of Italy. It has a very full flavorful taste.

Made by Sini Fulvi Pasteurized milkFrom Roman countryside No Rind/CryovacSheep’s milk Aged at least 1 month4 lb wheel Store in filmStore in original container

21441 Cravanzina AIR PRE-ORDERCravanzina’s flavor is best described as savory, while its texture is creamy inside beneath a thin, supple crust.

From Piedmont Pasteurized milkMade my Caseificio del Alta Langa Soft Ripened Goat’s milk Aged at least 20-30 days10/220 g wheel Store in original container

Italy21532 Fontina Val d’Aosta DOP (17040 pre-cut)21539 Fontina Val d’Aosta DOP ¼ wheel (5.5 lb)

This cheese has been the victim of becoming known by its imposters. Danish “Fontina”, Fontinella, Fontal and Fontella all aspire to the richness and quality of the real thing but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain and Fontina inside a circle. Fontina is the traditional cheese for fonduta; a rich whipped fondue-style dish with eggs and cream. The texture is semi-firm and supple with rich, herbaceous and fruity flavor.

Controlled by the Fontina Consorzio Raw milkFrom Piedmont, the Valle d’Aosta Natural rindCow’s milk, 45% Aged about 3 months20 lb wheel Store in original wax in box, film on face if cut

00892 Frumage Baladin preorder 2/3lbTwo perfect complements – beer and cheese – come together in this amazing cheese from the Valle Maira area of Piedmont. For this frumage (Piedmontese dialect), a raw cow’s milk cheese coagulated with thistle flower, beer and malt are mixed into the curd. The cheese is hand washed with renowned craft beer, Baladin

Imported by Forever Cheese 3lb wheel From Piedmonte natural washed rind Raw Cow’s milk Vegetable rennet

21313 Fulvi Pecorino Romano D.O.P21401 Fulvi Pecorino Romano D.O.P 1/8 wheel

This tangy, hard cheese is made from 100% sheep’s milk collected in thecountryside of Rome and produced nearby in our plant. Aged 10 months to 1 yearand coated in black wax as per tradition, Fulvi® is never as hard or dry as aPecorino Romano made in Sardinia. The richness of the milk coupled with usingwhole milk are factors in our producing cheese that is less salty, thus allowing youto enjoy the rich flavor of the cheese. In Italy we eat this cheese; we do not justgrate it. Fulvi® grates larger so that it does not disappear in food; rather itcreates a hearty flavor while enabling you to use less cheese. We, as the producers,guarantee the very best in quality.

Made by Fulvi Raw milk From Lazio waxed rind Sheep’s milk aged 10-12 months

21533 Gorgonzola Dolce DOP (00187 pre-cut)Made in the northern Italian region of Lombardy, this young Gorgonzola has a creamy texture and distinctive greenish-blue veining. It is decadent with fresh fruit and envelops wonderfully into sauces.

Made by Ambrosi PasteurizedFrom Lombardy Washed rind, foil wrapped blue cheeseCow’s milk, 48% Aged about 2 months3 lb piece, ¼ wheel Store in original foil

21557 Gorgonzola Piccante or “Mountain” DOP 1/13.2lb21553 Gorgonzola Piccante DOP ¼ wheel (5 lb)

This aged blue from northern Italy has a firm yet creamy texture and distinctive greenish-blue veining. The flavor is tangy and roobust with rich, milky undertones.

Made by Ambrosi PasteurizedFrom Lombardy Washed rind, foil wrapped blue cheeseCow’s milk, 48% Aged about 6 months Store in original foil in box, film on face if cut

21302 Grana Padano Whole Wheel (80 lb) (16218 pre-cut)21303 Grana Padano 1/8 Wheel

With an aging of 12 to 18 months, is like the younger sibling of Parmigiano-Reggiano, which may be aged for as long as 24 to 30 months or more. Less expensive than its more famous counterpart, Grana Padano remains very similar in taste and texture to Parmigiano-Reggiano, though it is a milder and less complex cheese. It is, nevertheless, excellent for grating on pasta or for snacking on by the sliver. “Grana” means grainy, which refers to the somewhat granular texture of the cheese. “The production area of the Grana Padano includes 5 Regions and 32 Provinces locate in the Po Valley.

Made by Mitica Raw milkFrom Piedmont to Veneto Natural brushed rindCow’s milk Aged 12 to 18 months for Mezzano20 lb wheel Store tightly wrapped

08019 La Tur - in plastic cup AIR PRE-ORDERThis delightful cheese is made from a blend of pasteurized Cow, goat and sheep’s milk. The texture is meltingly creamy under the rind with a dense chalky interior. The flavor is sweet and slightly earthy with a nice lactic tang, This is the perfect dessert cheese especially when paired with a nice sparkling wine like Asti Spumante..

Made by Caseificio dell Alta Langa Pasteurized milkFrom Southern Piedmont Soft Ripened Cow and Goat’s milk Aged at least 20 days6-8 g wheel Store in original container

01220 Lou Bergier Pichon 1/5lThis 60-day aged raw cow milk Toma is made in Piemonte, the northern mountainous region of Italy, and produced using vegetable rennet from alpine flowers (referred to as the kinara method) that grow wild on the mountainsides. Following the intuitions of the founder of the company, nephews Egidio and Mario are proud to use this kinara method which combines ancient times knowledge with a new technique. The name, Lou Bergier Pichin - literally “man of the hut” - pays tribute to Nonno Magno, the grandfather of Fiandino. The cheese has a delicate aroma with a full flavored creaminess.

Made by- Fattorie Fiandino aged 60 days From –Piemonte natural rind Raw cows milk store in paper or loose plastic

08370 Lucifero -preorder Lucifero is a blue cheese produced with pasteurized milk from a farm in Pagazzano. Aged for a minimum of 50 days, this cheese has a creamy paste that is riddled with pepper flakes, giving it a spicy flavor. Very similar to a gorgonzola with the addition of heat from the pepper flakes, this cheese pairs wonderfully with red and dried fruits such as figs. Made by- Arrigoni Pasteurized From –Lombardy 4/3lb wedges per case cows milk store in original foil

21447 Mascarpone Retail (12/8.8 oz)21446 Mascarpone Bulk (6/17.7 oz)

This fresh, 75% butter-fat traditional dairy product has been coagulated with lemon juice and allowed to drain resulting in a smooth, ultra-creamy texture and mild, buttery flavor.

Made by Galbani PasteurizedFrom Lombardy Fresh cheeseCow’s milk cream, 75%

57Notes

Italy02129 Nuvola Di Peora 1/4lb

Translating to sheep clouds, Nuvola is a semisoft pasteurized sheep’s milk cheese aged 30 days from Romagna. Characterized by its square shape, bone-white interior and slightly white rind, it is mild and creamy and fills your mouth completely with a velvety sweetness tinged with just a bit of the sheep tang. It won gold at the 2010 World Cheese Championship.

From Romagna natural rind with mold bloom Pasturized Sheeps milk remove cheese cloth before cutting Aged minimum 30 days

21351 Parmigiano Reggiano (99073 pre-cut)21390 Parmigiano Reggiano 1/8 Wheel

Parmigiano is remarkably different from other so-called Parmesans in that the quality of the milk, the expertise of the cheese makers and the aging make it a “king of cheeses”. It has been made in the traditional manner for over 700 years and must conform to laws of the production zone, the cheese making process and how it is labeled. It is made only in Parma, Reggio-Emilia, Modena, a portion of Bologna and a portion of Mantua. It is aged no less than 12 months but for export averages 2 years or more. Evening and morning milk is used, the cream skimmed off the evening milking, whole milk used from the morning. The starter whey is taken from a previous batch and natural rennet is used to begin coagulation. The curd is cut with a tool called a spino, meaning thorn brush in Italian, until the particles are tiny. This ensures that a large amount of whey is released to make a hard, dry cheese. The curds are cooked, bagged, and then placed in a mold for a few days. After that they are turned into a sea-salt bath for about 3 weeks, which toughens the rind. They are then regularly turned and brushed while they age. During the aging process one of the distinguishing characteristics of Parmigiano appears. The specks of white crystals seen within the cheese are the result of the milk protein breakdown over time. The protein transforms primarily into amino acid crystals giving the cheese little pockets with crunchy textures. Winter milk and summer milk also contributes to texture differences. During the colder months of winter, the butterfat in the wheel doesn’t weep through the rind, leaving the cheese with higher butterfat resulting in a rich texture. In summer, higher temperatures bring butterfat to the surface resulting in a crumbly, drier cheese. Either way, because of its impeccable standards, eating Parmigiano at any time of the year will be a pleasure.

Controlled by Consorzio Parmigiano~Reggiano Raw milkFrom Emilia~Romagna Natural, oiled rindCow’s milk, 28-32% Aged an average of 24 months80 lb wheel Store tightly wrapped

07221 Red Cow Parmigiano Reggiano-“Gran d’Oro” 1/80ln –preorderThe origins of the Red Cow breed (Vacche Rosse) are very old and thought to date back to the barbarian invasions. They were the original milk source of production of Parmigiano Reggiano. Although the milk yield is low, the quality isexceptional and contains very high casein and protein values. After the World War II, much ofthe Vacche Rosse breed was replaced by Friesian cows, which have much higher milk yields. As a result, the Red Cow breed nearly became extinct by the late 1980’s. Red Cow Parmigiano Reggiano is aged for aminimum of 24 months (12 months longer than the minimum for regular Parmigiano Reggiano). The straw yellow paste color, especially vivid during the summer and never white, is caused by the forage, which is mainly made of hay and at least 150 diffrent types of herbs. The past is lightly granular and presents small eys . The cheese is sweet and flavorful without being punget, even after 32 months of aging.

Made by Catellani Raw milk From Emilia~Romagna Natural, oiled rind Cow’s milk, 28-32% Aged an average of 24 months 80 lb wheel Store tightly wrapped

07222 Valserena Parmigiano Reggiano “Brown Cow” -1/80lb preorderGian Domenico Serra and his children, Giovanni, Antonietta and Nicoló, manage the dairyfollowing traditional methods of production. They are one of only four dairies that constitutethe Consorzio di Sola Bruna, and are dedicated to producing Parmigiano Reggiano solely from themilk of Brown Cows. The Consorzio recognizes the unique richness that comes from the BrownCow milk and protects products obtained exclusively with Brown Cow milk. Each BrownCow is registered and each wheel is stamped with the logo of the Consorzio. The ParmigianoReggiano disolabruna is richer in terms of nutrition, very delicate and sweet. Its excellence makes it a case study of Universities and other Institutions. Over 400 hectares make up the farm. Every five years they change the diet of the cows to create nuances in the flavor. 220 cows produce 10 wheels of Parmigiano Reggiano per day. The taste is sweet and delicate, and the paste is golden-yellow in color.

Regulated by Consorzio di Sola Bruna Raw milk From Emilia~Romagna Natural, oiled rind Cow’s milk, 28-32% Aged an average of 24 months 80 lb wheel Store tightly wrapped

21536 Pecorino di Pienza “Fresh”A fresh sheep cheese with semi-firm texture. Simple, mild flavor works well on sandwiches or on a cheeseboard.

Made by Latteria della Val d’Orcia PasteurizedFrom Tuscany No rind, cryovacSheep’s milk Aged 45 days3 lb wheel Store in original packaging

21310 Pecorino Romano Wheel (55lb) (16567 pre-cut)21400 Pecorino Romano 1/4 Wheel (15 lb)

Pecorino Romano is Italy’s oldest cheese, dating back to ancient Roman times. This hard sheep’s milk cheese is typically aged for one year and used as a grating cheese. Like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant. Romano is an integral part of many southern Italian dishes, especially those that include pasta, tomatoes, potatoes, and other vegetables. A bit drier and saltier than northern Italian “Grana” cheeses (Parmigiano Reggiano and Grana Padano), this cheese is excellent grated over pasta dishes but is not recommended as an eating cheese.

Made by La Concordia PasteurizedFrom Sardinia region Traditionally wrappedSheep’s milk Aged at least 8 month55 lb or 15 lb Store tightly wrapped

21535 Pecorino Toscano DOP 1/4lbThis Toscano is produced in the Val D’Orcia (Siena) under strict supervision of the Consorzio of Pecorino Toscano. It is aged about 6 months and has a firm texture and a rich, nutty flavor, with a lingering finish hinting of butterscotch.

Made by Fratelli Putzulu PasteurizedFrom Tuscany Natural rind, CryovacedSheep’s milk Aged 6 months4 lb wheel Animal Rennet

59Notes

Italy21554 Provolone Piccante

Provolone is the most popular cheese in southern Italy and no kitchen is likely to be without it. The family of Provolone cheeses ranges from small ball-shaped pieces to huge hundred pound salamis. Though sizes vary, they all have the same recipe in common which is defined by the idea of the pasta filata cheese. As with Mozzarella, this means that the curd is pulled and twisted until the appropriate texture and consistency is reached. Then it is brined and hung up to dry. The result creates a very different cheese. Provolone piccante is an older version that may have a deeper straw-colored paste than the Provolone dolce and can develop small cracks. A really good Provolone has a strongly herbal aroma with salad leaves and a lemony tang. The taste is rich and spicy with the same attractive herbaceous flavors and a salty bite.

Made by Delitia Pasteurized milkFrom Southern Italy No rind, waxedCow’s milk Aged 10 months22 lb (large salami shape) Store tightly wrapped

08021 Rochetta(Robolia tre Latte) 6/250grRochetta is the name Slta Langa gives to their Robiola tre latte to differentiate from the Robiola due latte they make for other suppliers. Made from a blend of cow, goat and sheep’s milk this Robiola is delicate and creamy with nuances of all 3 milks.

Made by Caseificio dell Alta Langa Pasteurized milk From Southern Piedmont Soft Ripened Cow, Goat and Sheep’s milk Aged at least 3-4 weeks 300 g wheel Store in original container

07982 Rosso Di Langa 8/280gr -airshipRosso di langa- is a semisoft, washed-rind cow’s- and sheep’s-milk cheese that is aged for two weeks. Its edible orange exterior rind is fairly mild as far as washed rinds go, and the interior of the cheese is pale ivory, slightly sticky and supple

From Piedmont Pasteurized milk Made by Alta Langa light wash rind Cow and Sheep’s milk Aged at least 3 weeks

61

21571 Quartirolo Lombard Maturo DOPQuartirolo Lombardo is a PDO (Protected Designation of Origin) Italian cheese belonging to the Stracchino family of cheeses. This soft, white, tasty, chalky-textured cheese has a long history a history intertwined with the seasons and the farming methods of a specific part of Lombardy, between the Po plain and the pre-Alpine valleys between Bergamo and Lecco. Its origin dates from the 9th century, if not earlier. It is connected with the ancient Lombard practice of taking cattle to graze up in the mountains during the summer and, just before autumn, bringing them back down to the valleys, where the weather is milder and grass is still growing in the meadows. Atthe end of September, the cows were rewarded for their laborious descent with the last blades of grass that had grown after the third haying. This was the “fourth grass”, erba quartirola, thick and low, full of the scents of a whole summer. The cheese that turned out best was called quartirolo, or sometimes stracchino quartirolo. The noun stracchino comes from the ancient Lombard-dialect adjective stracch, tired, in part because the second processing of the milk to make quartirolo cheese was the last job of the peasant’s day, and in part because in the autumn the cows were exhausted too. Though quartirolo is no longer a seasonal cheese - it’s made all year round with milk from cows fed with grass from all the different hayings - the traditional methods are still used to transform milk into Lombard Quartirolo.This version Is “aged” by Luigi Guffanti.

Aged by Guffanti unpasteurized From Lombardy Aged minimum of 6 weeks Cow’s milk 3-4lbs

22913 Rustico Black Pepper21612 Rustico Red Pepper21613 Rustico Lemon - Special Order

These are creamy cheeses made from 100% Sheep’s milk, Manufactured in the countryside of Rome and aged about i month. Known as a “Caciotta” for it’s small 4 lb form. Cacio de Roma is the classic table cheese from Italy with a very full, Flavorful taste. Rustico black and red pepper are made from the same base with the addition of either whole black peppercorns or crushed red pepper. Hailing from the same family of the other Rustico cheeses, the lemon is a true original with small flecks of lemon in the paste. The rich, semi-hard sheep’s milk marries beautifully with the acidic lemon tang.

Buonatavoloa Store in original packagingFrom Lazio Region No rind, CryovacSheep’s milk Aged at least 1 months4 lb wheel Store in film

Notes

Italy21609 Sottocenere w/ Truffles

An exotic semi-soft raw cow’s milk cheese, which has been aged in ashes to preserve it, as per Venetian farmers’ tradition. Sergio then jazzed up the ashes, which include: nuteg, cloves, corriander, cinnamon, licorice and fennel. The cheese itself has black truffles in it. Rind aromatized with truffle oil.

Made by Forever Raw milkFrom Venice Ash coated rindCow’s milk Aged 3 months12 lb Wheel Wrap tightly to store

00662 Taleggio DOP (17010 pre-cut)Taleggio shares a history with Gorgonzola in that it was also originally a product of the tired or stracca cattle that needed to be milked after returning from the long climbs down from summer pastures. The rind is an intense burnished orange-brown color with several molds and the stamp indicating it is a true Taleggio. It is a wonderfully distinctive cheese with a wide range of flavors including a meaty richness, accented with yeasty, fruity qualities and a tangy, salty bite. When ripe it should be creamy with a dry, but not cracked rind.

Made by Ambrosi PasteurizedFrom Lombardy Washed rind, reddish orange with brown moldCow’s milk, 48% Cave-aged about 2 months5 lb piece Store wrapped loosely in wax paper in box

21547 Toma Piedmontese del Canavese DOPSimilar to a Tomme de Savoie or English Caerphilly, this simple and authentic cow’s milk tomme is designed for anytime eating, breakfast, lunch, or as a snack. It is mild and mellow with a firm texture that when young may be smooth and when aged will become slightly flaky.

Made by Quaglia Vittorio Raw milkFrom Piedmont Natural rindCow’s milk Aged about 3 months6 lb wheel Store in original paper, in box, film over face

07177 Tuada-6lbTuada, which means “cellar” in Italian, refers to the fact that this cheese is matured in cellars with a coating of ash and olive oil for more than 5 months on beech boards. This is a Pecorino (sheep’s milk) cheese produced with the milk of the Garfanina breed. The taste is exceptionally sweet, considering the long aging process, with an earthy flavor.

Made by Bertagni Raw Milk From Tuscany Aged minimum 9 months Sheep’s milk Thin natural rind 6lb wheel

63

22927 Ubriaco al ProsecoThis is a raw cow’s milk cheese from the Veneto region in Northeast Italy, home to the Prosecco growing region and several superb sparkling and still wines. During the maturing process, it is covered by Prosecco grape must (skins), giving the cheese a sweet, delicate aroma of the wine and complex finish. Ubriaco is seasonally-produced and perfect during autumn months while its flavor is fresh, uplifting, and subtle. It is a nice pair for Pinot Noir or Moscato, but enjoy with a flute of bubbly Prosecco - it’s a match made in heaven!

Made by Forever cheese Raw From Veneto, NE Italy Aged at least 6 moths Cow’s milk 15lb wheel

22-929 UbriaconeUbriacone® is a delicious raw cow’s milk cheese bathed in a mixture of local Clinton & Raboso wine must & then pierced like a gorgonzola to let the aroma and flavor of the wine permeate the cheese to a new degree. Ubriacone® is an affectionate term in Italian for the “great big drunk”. The cheese is covered with grape leaves to cover the holes of teh piercing so that mold won’t grow in the holes. Keep the leaf in place when cutting the cheese.

Made by Forever cheese Raw From Veneto, NE Italy Aged at least 6 moths Cow’s milk 5lb wheel

NetherlandsDutch Cheeses

21170 Balarina, Aged Goat Gouda (16463 pre-cut)A uniquely rich-flavored goat cheese with a caramel finish, Balarina’s texture is firm, with the development of small flavor crystals. It won a Gold Medal in the World Cheese Contest in both 1992 and 1998.

From Holland Pasteurized milkGoat’s milk Thin wax rind9 lb Aged 1 year

21142 Benning Goat Cheese (16462 pre-cut)Made according to Dutch tradition, this semi-soft goat cheese combines the light, fresh taste of goat’s milk with the smooth texture of Gouda. The taste is distinctive and flavorful yet mild, and it’s firm enough to slice, unlike soft French-style cheeses.

From Holland Pasteurized milkGoat’s milk Thin wax rind9 lb Aged 6 months

21175 Ewephoria (16473 pre-cut)Made in almost the same fashion as aged Gouda but with Sheep’s milk, Ewephoria has a rich caramelized flavor and nutty finish. The producers developed the cheese using a unique culture, making the paste even sweeter and nuttier than other sheep’s milk varieties.

From Holland Pasteurized milkSheep’s milk Thin wax rind10 lb Aged 10 months

21160 Gouda, Aged (16430 pre-cut)Delightfully rich, aged Gouda flavor with an extraordinarily smooth and creamy texture. It is firm, sliceable and easily grated for cooking. The classic, delicious high quality flavor makes it extremely versatile.

From Holland Pasteurized milkCow’s milk Thin wax rind9 lb Aged at least 6 months

21149 Gouda, Double CreamDue to Holland’s fertile soil and lush green pastures, its cows produce unusually rich milk, to which extra cream is then added. It’s sliceable, melts beautifully, and is ideal for making creamy cheese sauces.

From Holland Pasteurized milkCow’s milk Thin wax rind9 lb Aged 6 months

21140 Gouda, Red Wax Mild (16420 pre-cut)The well-known and well-loved, classic mild Gouda. Exactly what everyone’s looking for in young, creamy and buttery.

From Holland Pasteurized milkCow’s milk Red wax rind9 lb Aged 4-6 months

21260 Old Amsterdam (16450 pre-cut)Old Amsterdam is ripened to perfection, regularly checked for flavor, and can only be sold when flavor and quality meet the strict standards of quality control. The result is a cheese of exceptionally high and consistent quality, that cuts with ease. Just like the famous wines of distinction, Old Amsterdam is now recognized with ‘Premier Grand Cru Classé’. Outstanding in warm dishes, it is also a delight just on its own.

From Holland Pasteurized milkCow’s milk Thin wax rind11 lb Aged 18 months

21250 Parrano (16468 pre-cut)Parrano is an unforgettable cheese with a distinctly Italian temperament. It has the alluring nutty flavor of a fine aged Parmesan with the versatility of a young Dutch Gouda. Aged to perfection, Parrano tastes buttery and nutty and is perfect as a snack on its own or added to any of your favorite recipes.

From Holland Pasteurized milkCow’s milk Thin wax rind28 lb Aged 14 months

21135 Gouda 3 year-1/20lbThis aged Gouda is amber in color and has delicious butterschotch flavor with a nice salt finish.

Made by Unikaas Pasteurized From Holland Wax rind Cow’s milk

21139 Gouda 5 year 1/20 lb(16438 precut)16430 Gouda 5 year quarter wheel

This extra aged Gouda is deep amber verging on orange in color. The powerful flavor is sweet almost like toasted caramel or butterscotch. The extra aging results in crunchy crystals which many people think are salt but are actually crystalline forms of the Amino acid Tyrosine or Lactic Acid.

Made by Unikaas Pasteurized From Holland Wax rind Cow’s milk

21146 Vintage Grand EweThe use of sheep’s milk is extremely rare among traditional Dutch cheeses making Vintage Grand Ewe one of the most unique cheeses to come from Holland. The natural ripening of Vintage Grand Ewe makes it comparable to the Ossau-Iraty cheeses found on the French side of the Pyrenees Mountains. The taste is well balanced with a rich milk flavor and undertones of butterscotch and salt. The texture is creamy yet still slightly crumbly as you would find in most fine aged cheeses.

Made by Unikaas Pasteurized milk From Holland 9 lb wheel Sheep’s milk Aged 6 months

65Notes

67

Portuguese Cheeses

22894 Palhais 36/60grThis semisoft goat cheese is flavorful yet salty at the finish, as are most Portuguese cheeses. Very versatile, Palhais can be marinated, rolled in herbs or just sold as individual buttons. It is perfect in salads or cooked in the oven. The cheese is pasteurized.

Made by Saloio fresh rindless From Torres Vedras packed cryovaced in 6 packs Pasteurized Goat’s milk 60gr button

00407 Sao Jorge 1/22lbA lush verdant island in the middle of the Atlantic which the majority is left to cows to graze in the pastures and look out at the deep azure sea. Total peace here – it’s amazing. Amidst this, 20,000 cows live and are milked by hand twice a day. The evening milk gets delivered to the cheese plant about 8:30 at night and cheese is produced right away from about 9 pm to 4 am. After morning milking another round of cheese is made. This is a cooked-curd pressed raw cow’s milk cheese. The DOP has given it status as of 3 months and it is sold 3 months, 4 months and 7 months aged. There is just one dairy that makes the DOP cheese. As historically there has always been a lot of milk available, the size of the wheel is 22 lbs.São Jorge cheeses have a firm, slightly waxy texture with a straw-colored paste dotted with small eyes (holes). Flavors are mild, yet full and buttery, with an underlying tang that becomes more pronounced with age. Aromas are rich and aromatic. São Jorge works well as a table cheese or added to everyday dishes where a tangy, robust flavor is desired.

Made by Mitica Thin inedible rind From Azore Islands Animal rennet Raw Cows milk aged 6 months

Portugal

SpainSpanish Cheese

07178 Azul Penacurada 1/5lbThis Azul de Asturias cheese, known by the Peña Azul brand, is a blue similar to Cabrales andPicón cheeses. Common traits include the use of cow’s milk coming from the Asturias and Cantabria regions, which are some of the richest pastures in Spain. The Azul de Asturias also shares the same aging process as the other blues, although the typical bacteria forming the brownish and strong smelling rinds of Cabrales and Picón are absent. Peña Azul is produced at a small factory in the Oviedo providence from pure pasteurized unskimmed cow’s milk. It is aged for two to four months with traditional maple leaves, which are taken off when the cheeses are packed into cases. This particular cheese pairs well with dry Spanish red wines such as Rioja, chilled Sherry or an Amontillado.

Imprted by the Rogers collection Pasteurized From Castilla-Leon Aged 3-4 months Cow’s milk 5lb wheel

22926 Campo de Montalban® (CAM-po day Mohn-tahl-BAHN)This cheese is a blend of cow, sheep and goat’s milk from La Mancha. Aged 90 days, the texture and appearance are similar to Manchego yet the flavor exhibits characteristics of all three milks. Before 1985 this was considered a Manchego cheese. Campo de Montalban® is rich and buttery and finishes with a perfect balance in your mouth.

Made by Mitica Pasteurized From La Mancha Aged 3 months Cow, Goat and Sheep’s milk 6lb wheel

22916 Cana De Cabra ( Ca-neh Day Ca-bra)A soft-ripened goat cheese log from Murcia, Spain, much like the French Bucheron, Murcia is fanous for its quality goat’s milk and this farm produces outstanding cheeses. Caña de Cabra is creamy and mild with hints of citrus in the finish. Thecheese is aged 21 days before its released and is buttery and delicious. As it ages, the flavor intensifies.

Made by Mitica Pasteurized From Murcia Aged 1 month Goat’s milk 1 kilo(2.2 lb) Log

22910 Cana De Oveja ( Ca-ney Day oh’vey- ha)Cana de Oveja is an original cheese by Lorenzo. This is the first soft-ripened sheep log in Spain, perhaps ever. The cheese is aged 21 days and is buttery and delicious. As it ages, the flavor intensifies.

Made by Mitica Pasteurized From Murcia Aged 1 month Sheep’s milk 1 kilo(2.2 lb) Log

22906 Drunken Goat Wine Cured Cheese DO (Queso de Murcia al Vino)21451 Drunken Goat Mini’s (12/12 oz)

An artisan cheese from Murcia, it is semi-soft, bone white, with a smooth velvet rind which has been soaked in Doble Pasta wine It has a smooth, sweet flavor.

Made by Lorenzo Pasteurized milkFrom Murcia Natural rind, soaked in wineGoat’s milk Aged at least 75 days5 lb wheel

69Notes

07234 Finca Pascualete Mini Torta 6/140gr – preorderFinca Pascualete Mini Torta is a unique handcrafted cheese. Finca Pascualete’sexceptional and pure raw milk comes f rom its own flock of Extremadura Merino sheep.Located in an optimal environment of more than 4000 hectares it is one of the largest private properties in the South-Eastern part of Spain. Finca’s flock grazes on a variety of arboreal species, natural grasses, wild flowers and indigenous herbs that grow naturally in the pastures. The Finca Pascualete Mini Torta is made using a vegetable rennet, cardoon, a plant that grows freely throughout Finca’s estate, and salt. The Torta’s flavor is delicate yet distinctive, well defined and persistent on the palate, with hints of the pistils of the blue wild flower used in the curdling. The Torta’s extremely creamy texture, is due to the continuous daily rotation of the cheese. To enjoy this first class cheese you must first remove the top portion of the rind and leave it at room temperature for 4 to 10 hours before consuming.

From Extremadura, Spain wash rind Sheeps’s milk Aged at least 60 months 3 lb wheel Vegetarian rennet

22924 GarrotxaThe Garrotxa cheese is the fruit of the work of a small cooperative of goat farmers in Catalonia. They have managed to recover a cheese which used to be manufactured a long time ago in this region. It is a mild goat’s milk cheese, aged for at least 3 weeks. The wheels will develop a characteristic gray, blue mold.

Made by Mogent Pasteurized milkFrom Gerona Natural rindGoat’s milk,45% Aged at least 3 months3 lb wheel Store tightly wrapped

22962 Iberico 6 Month 22963 Iberico 3 month (Eye-BEAR-ee-coh)

Iberico is one of the best known and most purchased cheeses in Spain, but it does not have very much exposure in the United States. Here in the states Manchego is the most familiar Spanish cheese. Iberico is made with a blend of pasteurized milk from cows, goats and sheep. The combination of these three milks varies from season to season based on the weather and the breeding patterns of the goats and sheep. However the following minimum guidelines are strictly adhered to by the producing dairies. The blend minimums are: cow milk 50%, goat milk 30% and sheep milk 10% In general the cows’ milk provides the flavor and acidity while the goats’ milk provides the slightly tart flavor and the whiter color and the sheep milk adds the richness and buttery consistency due to its higher fat content. Iberico’s flavor is herbaceous with a very mild goat tang that blends with the buttery sheep milk to produce a very comforting flavor and aroma. The interior paste has a light yellow white to slight beige color and a mild sheepy aroma. Made by Campobello Pasteurized From La Mancha Aged 3 or 6 month Cow, Goat and Sheep’s milk 3kg(6.6lb)wheel

22908 Ibores D.O. (ih-BORE-ays)We have been searching for quite some time for a good Ibores cheese, and we are pleased to finally have found one. This is a semifirm raw goat’s milk cheese rubbed with paprika from the region of Extremadura in southwestern Spain. Ibores has a silky texture and a clean finish, picking up on hints of grass and earth, which reflects its homeland.

Made by Mitica Raw From Extremadura Aged 4 months Goat’s milk 2lb wheel

Spain22937 Idiazabal (ih-dee-ah-ZAH-bol) DO

Idiazabal is a small village, in the heart of the Basque region. Each fall with the first snow, farmers would descend from the mountain pastures with their flocks. At that time, an important farmers market would take place where smoked ewe’s milk would be sold. Normally this cheese is smoked with beech wood, hawthorn or cherry wood. Idiazabal is a robust and sharp cheese, made to be cured for a long period. Unpasteurized whole sheep’s milk from Lacha and Carranzana breeds giving it a slight piquant taste.

Made by Bideki Raw milk From Spanish Basque region Natural, smoked rind Sheep’s milk,45-50% Aged at least 6 months 7 lb wheel Store tightly wrapped

22903 Leonora® (lay-o-NORE-ah). Leonora® is an exceptional goat cheese from a small producer in León. Patricia has outdone herself with this brick-shaped, white-mold-rind cheese, which envelops a compact white paste. The artisanal production is evident in the layered, complex flavor and long, lingering finish. Smooth and full bodied with the perfect balance of acidity and tanginess.

Made by Forever cheese Pasturized From Leon Spain Aged 40 days Goat’s milk 3.5lb loaf

22939 Mahon Cured D.O.Mahon is the capital and port of Menorca, the most oriental of the Balearic islands in the Mediterranean sea. It is also the name given to all cow’s milk cheeses produced on the island. There are many varieties of this cheese, this one is very aged, its texture is compact and crumbly. Its smooth rind has been oiled and the taste is slightly tart with enough salt to get a hint of the sea.

Made by Coing Pasteurized milkFrom Menorca island Natural oiled rindCow’s milk,38% Aged 9 months8 lb wheel Store tightly wrapped

22920 Mahon D.O. Young (Mah-OHN) A pleasant, mild cow’s milk cheese from Minorca, in the Balearic Islands. Produced with thermalized milk (not pasteurized), the paste is pale yellow in color with numerous eyes and a characteristic orange rind. Young Mahon is aged 4 months and is mild with a nutty finish.

Made by Mitica Pasturised(Thermalized) From Minorca Aged 4 months Cows milk 8 lb square

22899 Manchego Viejo DOP (Aged 12 Months)Named after the cheesemaker, Manchego Pasamontes comes from one of the few small production creameries in the region that has been making the cheese since 1876. The difference in flavor is evident. Wrapped snuggly in the recognizable wax rind, this raw sheep milk cheese is aged for 12 months. The complexity of flavors results in a long, pleasing finish.

Made by Pasamontes Raw milk From La Mancha Natural, oiled rind Sheep’s milk,45% Aged at least12 months 7 lb wheel Store tightly wrapped

71Notes

22961 Manchego 3 months22960 Manchego 6 months(16014 p/c)

Queso Manchego is the best known sheep’s milk cheese in Spain. This true aged raw milk manchego is made only from the milk of the Manchega sheep from La Mancha region. This region is a vast high plateau more than 600 meters above sea level. The flavor is slightly acidic and piquant, the persistent taste of the sheep’s milk gives it a nutty finish.

Made by Roblevilla Pasteurized From La Mancha Natural, oiled rind Sheep’s milk

05328 Monte Enebro 1.4 kg logMonte Enebro is made in Avila, Spain, by single cheesemaker Rafael Baez and his daughter Paloma. The Baezs make their complex goat’s milk cheese from pasteurized milk and then inoculate the rind with the mold that is used to make Roquefort, adding to Monte Enebro’s complexity and distinctive appearance. It is creamy, lemony and slightly acidic; as it ages, the texture becomes denser and the flavor becomes more intense with a pungent finish.

Made by Rafael Baez white/blue rind From Avila, Spain, flattened log shape Pasteurized goats milk

22919 Naked Goat® (Murcia Curado D.O.)This fabulous 6-month-aged goat cheese from Spain is produced with raw milk. Naked Goat® is mild and creamy with a tangy, sweet finish. This aged Murciana goat’s milk cheese was recently awarded D.O. status. The cheese is perfect for melting. For cheese plates, pair with almonds in honey and pair with a crisp white wines.

Made by Mitica Raw From Murcia Aged 6 months Goat’s milk 5lb wheel

22907 PataCabra®

This unique goat’s milk cheese is made in the brick shape of a “Pata de Mulo”. Julian makes this washed-curd cheese, which is wonderful young as well as aged. It is quite pungent yet smooth. The rind turns from a reddish, slightly sticky one into a faded, pale orangey brown.

Made by Mitica Pasteurized From Aragon Aged 3-5 months Goat’s milk 51b brick shaped loaf

22912 Romao® Queso al Romero (row-MAY-oh)This artisanal raw sheep’s milk cheese from Cuenca is hand rubbed with lard and fresh rosemary and aged in caves for eight months. Estanislao and his brother have been making the cheese for many years. It is full flavored and complex with a long finish that is enhanced by the rosemary. Romao® exhibits no bitterness or steeliness from the herbs.

Made by Mitica Raw From La Mancha Aged 8 months Sheep’s milk 6lb wheel

Spain22909 Roncal D.O. (ron-COLL)

The first Spanish cheese to obtain the D.O. status, Roncal is an artisanal sheep’s milk cheese produced from raw milk at the foot of the Pyrenees in Navarra. Miguel, the cheesemaker, makes a complex cheese with a lingering, butterscotchy finish. Aged 6 months.

Made by Mitica Raw From Navarra Aged 6-8 months Sheep’s milk 6lb wheel

22930 Valdéon DOFrom the valley of Valdeon, in Leon, on the southern spur of the Picos de Europa. The main activity in the valley is cattle rearing. Its inhabitants dedicate themselves to making hand crafted blue cheeses, which are aged in caves and acquire blue mold. The wheels are then wrapped in leaves to help keep the humidity.

Made by Atlantica Pasteurized milk / Blue cheeseFrom Leon region Natural rind, wrapped in leavesCow and Goat’s milk, 45% Aged at least 6 months6 lb wheel Wrap tightly to store

22897 Vare Goat (Vah-RAY)

The cheese is produced by Anita Gonzalez in the tiny town of Vare in the hills of Northern Spain. With only five houses, there are more goats than people in the town. She started making the cheese in 1993 with a tiny herd of 25 Murciana goats. Due to the incredible quality of this handmade cheese, they quickly grew the herd to over 400 head. The production remains incredibly small, and the quality extremely high. This is a true farmstead/artisan cheese.The cheese has a dense, firm, yet moist texture. It has a nice toothfeel and melts in your mouth, filling it with flavors of grass, hay, sweet cream and a faint hint of nuts and olives.

Made by Anita Gonzalez Pasturized From Asturius Spain Aged 45 days Goats milk 1/1lb

07181 Veigadarte 1/2.2lbThis cheese is made to order by a small artisanal producer named Mr. Joaquin Villanueva Casado, whose creamery is located in the small town of Ambasmestas in the Castilla-Leon region of Spain. Joaquin uses milk from Murciano-Granadina breed. Aged for 1 month, this cheese has a high butterfat content and the characteristic tang attributed to goat’s milk. The ash rind is covered by an edible, bloomy white mold. As this cheese ages the outer ring turns creamy, while the inner ring remains pure white in color, and retains a firmer texture. The texture is smooth, and the flavor is complex and long lasting, with a slightly earthy finish. It pairs wonderfully with sparkling cava and citrus fruit.

Made by Joaquin Villanueva Casado Pasturized From Castilla-Leon Aged 30 days Goats milk 1 kg log

73Notes

22921 Zamorano D.O. (zah-more-AH-no)Zamorano is made from the raw milk of the region’s Churra and Castellanosheep and aged for 6 months. Its rind has the familiar zigzag pattern of many Spanish cheeses but the flavor is distinctively its own. This D.O. cheese’s name derives from the namesake town in the center of the region of production. The flavor is deliciously sweet and tangy, with an underlyingnuttiness.

Made by Marques del Castillo Raw From Castilla-León Aged 6 months Sheep’s milk 6lb wheel

SwitzerlandSwiss Cheeses

22601 Appenzeller Extra (16745 pre-cut)This specialty from the tiny, Appenzel area is guaranteed to be matured for 6 months and is treated with the extra spicy herbal brine. Appenzeller extra is a full fat semi-hard cheese, selected and matured to high standard. Thereforee, the wheels are supplied at the height of their maturity just like a great “cru” in the wine industry.

Made by Appenzell farmer consorortium Raw milk Mifroma Natural, washed rind Cow’s milk, 48% Aged at least 6 months 15 lb wheel Store in box, film over face if cut

22603 Brigand Du Jorat In the olden days, the Jorat forests were Inhabited by Infamous robbers, These bandits who worked In groups didn’t carry guns but used knives, swords and often clubs. Today these “Brigands” of Jorat are a group dedicated to preserving the forest.A local cheese maker decided to use this history to name a cheese that he created. these raw cows milk cheese are washed with a fruit juice called “raisinee” regularly for at least 3 months. The side of the wheel is embossed with a fir tree as a reminder of the Jorat forest.

Made by Mifroma Raw From near Lausanne Natural, washed rind Cow’s milk Aged 6 months 1/15lb

22680 Emmenthal (Emmenthaler)This mild and slightly nutty cheese, the original Swiss, is named after the valley of the river Emme. It is still made the traditional way in small village dairies, from farm-fresh mild milk delivered twice a day. A wheel of Emmentaler weighs between 180 and 220 pounds and is enclosed in a natural rind. Emmentaler is perfect for sandwiches, excellent for cooking and baking, and a must for fondue. Serve with a dry white wine.

Made by Mifroma Raw milkFrom Emmenthaler Natural RindCow’s milk Aged 3-4 months17 lb loaf Store in box, film over face if cut

22640 Gruyère Swiss 80 lb Wheel (16700 pre-cut)22643 Gruyère Swiss 1/8 Wheel (9 lb)

Made into wheels weighing between 65 and 85 pounds, with a natural rind and a briny dry, slightly piquant flavor, Le Gruyère is a classic cooking cheese and a vital ingredient in traditional fondue. These wheels are guaranteed to be aged over 100 days.

22644 Gruyère Swiss Reserve (16704 pre-cut)The Reserve Gruyere from Emmi is hand selected to age 8 to 10 months, allowing more time to develop the rich nutty flavors.

22641 Gruyère Swiss Cave-Aged (16219 pre-cut)22646 Gruyère Swiss Cave-Aged 1/8 Wheel (9 lb)

Attentive care and the ageing process in the sandstone caves of Kaltbach are what give KALTBACH Gruyère AOC its unmistakeable rustic brown patina. Maturing for at least 12 months turns KALTBACH Gruyère AOC into a very special cheese

22639 Gruyère Swiss Cave-Aged 80lb wheel (16219 pre-cut)22646 Gruyère Swiss Cave-Aged 1/8 Wheel (9 lb)

Swiss master cheese makers have brought the process of natural cheese finishing back into fashion. Only the best wheels of cheese are placed in the cave and given the best possible care as they mature. Gruyère cheese spends around 300 days in the cheese-aging where they are painstakingly tended. As the cheese matures, drops of water or white crystals may develop in the cheese holes. These “tears of joy” are proof of the exquisite quality of this fine cheese and further refine its unparalleled taste. The cheese is prepared for sale only when experts are satisfied that the quality is right. By this time, the specialty cheeses have matured for at least 12 months and have had an opportunity to enjoy today’s most highly valued commodity: time.

Made by Mifroma Raw milk Natural, brushed rind Cow’s milkAged 4-12+ months 80 lb wheel Store in box, film over face if cut

22750 Le MaréchalThis is a farmhouse produced mountain cheese that is rubbed with herbs as it ages. The texture is that of a Gruyère-style cheese, firm and dense. Its exceptional flavor is herbaceous and nutty with great depth.

Made by Fromagerie de Granges Raw milkMifroma Natural, brushed rindCow’s milk, 50% Aged at least 6 months16 lb wheel Store in box, film over face if cut

22703 Raclette SwissThis cheese derives it name from the French verb racler, “meaning to scrape off” because of the way it is eaten. Traditionally, the surface of a half wheel is melted before an open fire, then scraped on to warm plate. Today, Raclette is more commonly melted on an electric tabletop machine specially made for that purpose. Like, fondue, it becomes a participatory social meal, very popular with winter sports lovers. The cheese is often accompanied by boiled potatoes and small pickles.

Made by Emmi Raw milkFrom the Swiss Alpes Brushed, washed rindCow’s milk Aged about 3 – 5 months15 lb wheel Store in original foil until opened

22623 Tête de MoineTête de Moine is an old monastery-style mountain cheese whose name translates to “monk’s head”. Traditionally it is sliced horizontally with a girolle (also available, please ask) to create ruffled, very thin rosettes. Once the top part of the rind is taken off, it resembles the bald top of a monk’s head. The firm, dense texture, though not dry, makes it perfect for the paper-thin slices. The flavor can range from very fruity and rich to pungent and very sharp.

Made by cooperatives Raw milkFrom around Bellelay in Bern Brushed, washed rindCow’s milk Aged about 3 – 5 months2 lb wheel Store in original foil until opened

75Notes

Butter

Isigny Ste Mere-The fame of Isigny butter goes back to the 16th century. The Isigny terroir has the advantage of a mild, damp climate, is near the sea and enjoys the benefits of the Bessin and Cotentin marshes. The cows which grazed there fed on grass rich in iodine, beta carotene and trace elements.

The quality of Isigny butter reflects all these natural advantages: it is impossible to confuse it with any other butter. It is yellow like buttercups, it has a faint taste of hazelnuts and it is rich in vitamin A. All these qualities were noted in the Appellation d’Origine Controle specification, which has been in force since 1986.

23836 Beurre Rondeaux, Isigny ste Mere, unsalted, retail rolls (20/250 g)Normandy butter consist of at least 82% milkfat, less than 16% water and 2% protein and mineral salts. Isigny Ste Mere butter can be recognized by its distinctive, strong yellow color and its soft, creamy texture. It has a touch of hazelnuts, with a hint of caramel. Due to the AOC regulations, no reconstituted, frozen or deep frozen cream may be added. No colorant, anti oxidants, no genetically modified materials. Unsalted or with coarse sea salt crystal.

08178 Isigny AOP, sea-salt, retail mini baskets 6/250 g(8.8 oz)23799 Sevre et Belle, bulk, 5 kg

Charentes-Poitou with Brittany Coarse Sea Salt

23793 Beurre Gros Sel – Laita, Paysan Breton, retail, 20/250 gBrittany with Coarse Sea Salt

65056 Vermont Lightly salted Cultured Butter 6/8ozThis butter has the highest butterfat content available in the U.S., Vermont Cultured Butter offers the exquisite richness, flavor, and performance of the finest European butters. A salt content significantly lower than typical salted butter enhances its farm-fresh flavor, making it an excellent ingredient in recipes calling for salted or unsalted butter.

65058 Vermont Cultured Butter woth Seasalt 6/6ozCeltic seasalt is added to Vermont Butter and Creamory’s cultured butter. Traditionally packed in small wooden baskets.

Miscellaneous

00776 Formaticum retail cheese paper 50/12ct

67031 Handee Cheese cutter The classic table top wire platter style cheese cutter.

67033 Handee cheese cutter replacement wires-45cm67032 Handee cheese cutter replacement wires 60cm

67081 Parmigiano Reggiano Tool set This is the full set of 5 tools to properly break down a full wheel of Parmiggiano or Grana.

23921 Barquette 4.5x 4.5x1.2 Square packed 160 per sleeveBarquette Trays-These are little square and rectangular wood trays perfect for packaging small format cheese or small “grab and go” cheese plates. Imported from France.

Butter& Misc.

Cheese Compliments

Nuts57904 Marcona Almonds Raw (5 kg bag) 57903 Marcona Almonds Roasted/Salted (5 kg bag) 57900 Walnuts Caramelized (1/8.4 lb tub) 57921 Spanish Cocktail Mix 1 /22lbs57924 Marcona Almonds 6/4oz57899 Roman Hazelnuts 2/2kg01069 Chocohigos Figs Choc Covered 10/4.9oz

Spreads11050 Fig and Walnut Cake (2/2 kg)11051 Fig Bread 35 kg-preorder11052 Fig Bread w/mixed nuts 2/2 kg11055 Date and Walnut Cake 1/5kg08219 Rhododendron Honey-Mitica 9/4,23oz08220 Orange Blossom Honey-Mitica 10/7oz11046 Fig Spread Plain Dalmatia Greece (12/8.4 oz) 11047 Fig Spread with Orange Dalmatia Greece (12/8.4 oz) 15936 Ficoco Chocolate Fig Spread 12/8.4oz18172 Apricot Preserve Spread 12/10.2 OZ18173 Sour Cherry Preserve Sperad 12/10.2 OZ18174 Peach Preserve spread 12/10.2 OZ18175 Wild Strawberry preserve Sperad 12/10.2 OZ18176 Wild Black Current preserve Spread 12/10.2 OZ18177 Tea Rose Petal Preserve Spread 12/10.2 OZ18178 Fresh Walnut Preserve spread 12/10.2 OZ99196 Quince paste 18/240gr

Fig Breads11050 Fig and Walnut Cake (2/2 kg)11051 Fig Bread 35 kg-preorder11052 Fig Bread w/mixed nuts 2/2 kg11055 Date and Walnut Cake 1/5kg

77Notes

Mostarda’s Mostarda’sItalian Mostarda is a wonderful take on mustard that is not that well known in the U.S. Mostarda, unlike traditional mustards like Dijon, pairs the spicy essence of mustard oil with the sweet elements of fruits packed in syrup. Southern Lombardy, particularly the areas around Cremona and Mantua are well known for Mostarda and have been making it for at least 500 years. Senga is located just outside of Mantua. They have 20 hectares of land devoted to producing the fruits and vegetables used in their mostardas. Everything is hand packed and made on the farm. No preservatives or colorants are used. These are completely natural. Mostardas are traditionally served in the fall in Italy with bollito misto, the classic boiled Meat plate in Northern Italy. Mostardas are becoming increasingly more popular as condiments to pair with cheese and charcuterie. Peterson is proud to be working directly with Senga and bringing these wonderful products to the Northwest.

06460 Quince Apple Mostarda 6/120gr Quince apples are peeled, cut into slices and left with sugar for some time. The liquid taken from this infusion is boiled several times and mixed with the same fruit again. At the end of this process, when fruit and liquid are cold, mustard essence is added and put into jars This is a wonderful paring with fresh and soft ripened cheeses

06461 Taggiasche Olive Mostarda 6/120gr Taggiasche olives-a wonderful northern Italian varietal, are left in the syrup for some time before the mustard essence is added. The result is a sweey, salty, spicy olive that is incredible. These are excellent paired with goat cheeses and hard Grana style cheese like Parmiggiano.

06462 Green Tomato Mostarda 6/120gr The tartness of green tomatoes combined with the sweet spicy mostarda is the perfect pairing for blue cheese like Gorgonzola.

06463 Pear with Coffee Mostarda 6/120gr Whole roasted coffee beans are added with fresh pears grown on the farm to produce this delicious condiment. What’s not to like. This seems perfect for us coffee guzzling North Westerners. This mostarda is excellent with soft cheeses like Tallegio.

06464 Pumpkin Mostarda-6/120gr Cubes of peeled Pumpkin are left with sugar for some time. The liquid taken from this infusion is boiled several times and mixed with the same fruit again. At the end of this process, when fruit and liquid are cold, mustard essence is added and put into jars. This mostarda pairs well with wash rind cheeses like Fontina and Morbier

79

Four Hot Cheese Topics Compiled and written by Karin Collins

Expiration Dates & Specialty Cheese What is a specialty cheese anyway? Most specialty cheeses are those that reflect the character and tradition of the region they are from. They may be handmade on the farm or produced on a larger scale keeping the integrity and quality of the cheese the highest priority. Specialty cheeses tend to convey a depth of flavor that might not otherwise be available. All cheeses are essentially a living, evolving product. The cultures, bacteria and molds that make them cheese also exist after production. Certain bacteria, when exposed to oxygen, continue to produce a bloom and one will visibly see mold. This does not mean the cheese is bad but on some cheeses the mold may contribute an undesirable flavor. Trim it away and taste to see if the flavor is still pleasant. Trying to put an expiration date on many specialty cheeses is like putting an expiration date on a bottle of wine that is meant to be aged. Aging wine is a mysterious, unpredictable process that does not conform to specific timelines. And to a certain extent, this is also true for cheese. Sometimes a wheel will age longer than the last piece. Although there are points of no return when it comes to the life of a cheese. U.S.F.D.A. rules state that imported products must have a recommended “Consume by” date. These dates may be a good rule of thumb but they do not take into account that the cheeses may either be perfect or not even ready after those dates. Take a good look at your cheese and give it a sniff, you’ll be able to tell if the cheese is still right for you. Who knows? You may discover a new cheese to add to your repertoire just like happening on a great new bottle of wine! Good Luck!

The buzz about raw milk... Issues relating to the safety of unpasteurized cheeses have been highly visible in the last few years. In defending the use of raw milk, Randolph Hodgson, a champion of English cheese making, states that cheese is one of our safest foods based on a 1990 government-commissioned Richmond Report, “Of the tens of thousands of cases of food poisoning reported in [England] in the last decade, only about a dozen have been attributed to cheese.” Between 1948 and 1988, the US produced over 100 billion pounds of cheese with 6 reported outbreaks. Food poisoning from cheese is more often traced to post-pasteurization or post-production contamination rather than raw milk. Pregnant women, immuno-suppressives, the very young and the very old are encouraged to avoid soft, creamy cheeses, pasteurized or not due to the remote possibility of a listeria infection. This includes surface-ripened and mold ripened cheeses like brie and soft-ripened blue cheeses. Pasteurization is a recent practice due to technology and the evolution of cheese making from small farms to huge factories. Factories have to buy milk from many sources that travel over long distances in bulk containers, a major source of contamination. Pasteurization may destroy harmful bacteria but in the process kills beneficial bacteria that compete with pathogens as well as natural antibiotic properties, leaving the milk more susceptible to contamination. The nutritional benefits (collected from the Cheese of Choice Coalition and Thomas Cowan MD of Michigan State Medical School) from raw milk include that milk prior to pasteurization is rich in colloidal minerals and enzymes, which are necessary for the absorption and utilization of sugars and fats in the milk. Raw milk has a heat sensitive cortisone-like factor in the cream that aids in combating allergies. Raw milk has the enzyme phosphataze which helps the body absorb calcium from the milk and it was used effectively in treating diabetes before insulin. There are many reasons to continue enjoying raw milk products. The safety of these cheeses has been proven over hundreds of years, they have substantial nutritional benefits and their rich, complex flavors add dimension to our cuisine and experiences. Low temp pasteurization (heating milk to 145 degrees F for 30 minutes) and Thermalization (a system of heat treatment of 145 – 150 degrees F for 15 – 20 seconds with immediate cooling to preserve beneficial enzymes) have helped alleviate the flavor issues while making respective governments quiet down.

Four Hot Cheese Topics

Should my cheese be moldy? Absolutely, yes! Mold is a natural part of cheese. It is the visible part of the controlled spoilage that defines cheese. Cheese is a fermented food, just like wine. You don’t see the mold associated with that $50 bottle of wine, but it was there. With cheese you can see AND EAT the mold. Often it tastes good and adds to the cheese. All cheeses are essentially a living product. The cultures, bacteria and molds that make them cheese also exist in them after production. Certain bacteria, when exposed to oxygen, will continue to produce a bloom and one will visibly see mold. This does not mean the cheese is bad. The fluffy white, fleurie rind of a brie or camembert helps transform a firm and non-descript cheese into a tasty, gooey cheese from the outside in by the mold, Penicillium candidum. Where would blue cheese like Roquefort, Gorgonzola or Stilton be without mold creating veins and caverns on the inside and would we like them without it? Hard cheeses are ripened on the inside from bacteria already in the cheese—mold growth is encouraged on the rind to produce a semi-permeable barrier so gases and moisture escape but air can’t get in. When confronted with mold on your cheese, ask yourself, “Is the mold intrinsic to the cheese and does it taste good?” A great piece of aged goat cheese may be covered with all sorts of blue and white molds. Don’t be squeamish about the mold, it won’t hurt you. It’s a good sign that your cheese is still alive, meaning it will taste much better, like fresh~cut vegetables from the garden. Sometimes gray and brown molds don’t taste that great...cut them off or simply eat around them. Eating the mold is often determined by the type of rind. Brie-style, bloomy rinds and the delicate rind on many goat cheeses add to the overall flavor. The washed rind cheeses will also add but could be too strong for some. Some natural rinds may be too firm or dry to eat, those will be pretty obvious! Go ahead, taste it and then continue according to your own preference.

When is my cheese ripe? Cheese is a living thing. It does not like to be smothered in cryovac and it doesn’t want to be too cold. It prefers to be moist, but not too moist, and dry, but not too dry. A good analogy is that just like the skin on our faces the rinds of most cheeses are happiest when in balance. When a cheese is à point, the French term for “to the touch”, it is at the correct point of ripeness to be eaten. Your senses determine this. Does it look, smell, feel and (if possible) taste appropriate for the type of cheese that it is? It may take time to develop these abilities since our culture doesn’t deal with cheese as a traditional staple like other countries. Once purchased it will go through changes, sometimes very quickly, sometimes for the better and often times not. Notice if it looks dried out, too oozy, or discolored. How has the smell changed? If it smells like ammonia or too much like a footlocker it might be time to let it go. Taste a small part of it, from the middle of the cheese. Sometimes the rind will no longer be viable, but the interior will be fine for cooking or for a few last bites. Remember that it is all downhill from when the cheese is opened or cut into. It is not so much that it will go bad, but it won’t have as much flavor or complexity as it originally did. It will go dead, or be bland and boring in flavor. Cheeses prefer to be at 50-55°F in temperature and at 80% humidity or more. Very difficult in American refrigerators! The most important thing to keep in mind is that cheeses must breathe in order to survive. When using your cheese cut off the portion you expect to use and store the rest with plastic wrap over the cut face and wax paper around the rind. Then store it in the vegetable drawer or a container with a lid. If you plan on using a cheese within a matter of days, these extra precautions are probably not necessary. Simply wrap it to keep from drying out and enjoy soon.Any questions or comments?

81Notes

Cow

Fresh Cow14202 Crème Fraiche – Bellwether Farms (14203 bulk) - u.s.14216 Crème Fraiche Bulk – Kendall Farms - u.s.14200 Fromage Blanc – Bellwether Farms - u.s.21447 Mascarpone Retail (12/8.8 oz) - italy

21446 Mascarpone Bulk (Bulk - 6/17.7 oz) - italy

14206 Crème Fraiche-Vermont Butter and Cheese 6/8oz14288 Quark-Vermont Butter and Crème 6/8oz - pre-order

Fresh Triple Cream Cow23134 Regal de Bourgogne w/ Plain AIR PRE-ORDER - france

23182 Regal de Bourgogne w/ Raisins AIR PRE-ORDER - france

23185 Regal de Bourgogne w/ Pepper AIR PRE-ORDER - france

23189 Regal de Bourgogne w/ Mustard AIR PRE-ORDER - france

23186 Regal de Bourgogne w/ Herbs AIR PRE-ORDER - france

23192 Regal de Bourgogne w/ Truffles AIR PRE-ORDER - france

Soft Ripened Cow23800 Brillat Savarin with Perigord Truffles - france 21435 Bonrus Due Latti Guffanti AIR PRE-ORDER (Cow and Sheep)23827 Brie 60% Isifrance (17401 pre-cut) - france

23726 Fromage de Meaux - france

23727 Brie de Nangis - france

23202 Camembert Isigny St. Mère - france

23151 Chaource AOC - france

23765 Coulommiers - france

23147 (L’)Édel de Cléron Coupe - france

23152 (Le) Fougérus - france

23719 Fromager D’Affinois (17206 pre-cut) - france

23760 Fromager D’Affinois Pepper (17207 pre-cut) - france

23761 Fromager D’Affinois Garlic & Herbs (17208 pre-cut) - france

14462 Moses Sleeper- usa

23158 Pavé D’Affinois - france

21436 Robiola Due Latti Delle Langhe AIR PRE-ORDER (Cow and Sheep) - italy

21437 Robiola Tre Latti Delle Langhe AIR PRE-ORDER (Cow, Sheep and Goat) - italy

01116 Cirrus-WA - usa

01114 Seastack WA - usa

23846 Camembert Le Pommier - france

14313 Brie Marin Original - usa

Soft-Ripened Triple Cream Cow23154 Brillat Savarin Affinée - france

23116 Delice de Bourgogne (13012 pre-cut) - france

23160 Explorateur Mini AIR PRE-ORDER - france

23162 Pierre Robert - france

23873 l’Aviateur 1/1kg AIR PRE-ORDER - france

23400 St. Andre - france

23800 Brillat Savarin with Perigord Truffles - france

14312 Marin Triple Cream Brie- ca, usa

Cheese TypeIndex

Semi-Soft / Semi Hard Cow21537 Asiago d’Allevo “Mezzano” DOP - ITALY21538 Asiago Pressato DOP (17216 pre-cut) - italy

21540 Asiago Pressato 1/4 Wheel (7 lb) - italy

21532 Fontina Val d’Aosta DOP (17040 pre-cut) - italy

21539 Fontina Val d’Aosta DOP ¼ Wheel - italy

21160 Gouda, Aged (16430 pre-cut) - netherlands

21149 Gouda, Double Cream - netherlands

21140 Gouda, Red Wax (16420 pre-cut22920 Mahon Young - spain

05387 Tomme Crayeuse - france

05388 Pave Du Nord - france

23715 Morbier Badoz - “Lait Cru“ - france

23119 Raclette Carré - france

23123 Raclette Lait Cru - france

22703 Raclette Swiss - switzerland

23170 Saint Nectaire “L’Or des Domes” (17250 pre-cut) - france

21547 Toma Piedmontese del Canavese DOP - italy

23110 Tomme de Savoie (17215 pre-cut) - france

23219 Vieux Chimay - belgium

10723 Big Eds - usa

10722 Greenfields - usa

14250 Landaff - vermont, usa

14104 New Moon - wa, usa

Cheddar / Cheddar-like Cow99880 Beechers Reserve - u.s.14257 Cabot Clothbound Cheddar - u.s.23167 Cantal Entre Deux1/8 France23831 Cantalet Dore-France14351 Fiscalini Farms Old Cheddar Bandage Wrap ¼ Wheel - u.s.10167 Grafton Reserve Cheddar (loaf) (10166 small wheels) - u.s.20685 Wookey Hole Cheddar - england

Smoked/Flavored Cheddar Cow11222 Barely Buzzed - u.s.11228 Seahive - u.s.01684 Cahill with Eldeberry Wine - ireland

01685 Cahill with Guiness Porter - ireland

01683 Cahill with Whiskey - ireland

18360 Fiscalini Farms Purple Moon - u.s.11228 Seahive - usa

00822 Teahive - usa

10169 Grafton Smoked Cheddar - u.s.14451 Gouda W/Herbs Mild - wa, usa

14454 Gouda W/Chive/Onion - wa, usa

14450 Mt Blanchard - wa, usa

11455 Campfire Smoked Jack - wa, usa

83Notes

Aged / Hard Cow21537 Asiago d’Allevo “Mezzano” DOP - italy

21139 5-Year Extra Aged Gouda - netherlands

21096 Allgauer Bergkase - germany

21089 Chiantino (16346 pre-cut) - germany

21088 Hirtenkase (16345 pre-cut) - germany

22939 Mahon Viejo DO (Aged 9 Months) - spain

22750 (Le) Maréchal - switzerland

21260 Old AMsterdam (16450 pre-cut) - netherlands

21250 Parrano (16468 pre-cut) - netherlands

21166 Prima Donna (16456 pre-cut) - netherlands

21554 Provolone Piccante - italy

22623 Tête de Moine - switzerland

14303 Vella Dry Jack (16312 pre-cut) - u.s.23174 Mimolette Vielle (16309 pre-cut) - france

20685 Wookey Hole English Cheddar14250 Landaff00017 Tarentaise21302 Grana Padano Whole Wheel (80 lb) (21316 pre-cut) - italy

21303 Grana Padano 1/8 Wheel - italy

21351 Parmigiano Reggiano (99075 pre-cut) - italy

21390 Parmigiano Reggiano 1/8 Wheel - italy

Large European Mountain Cheeses Cow22601 Appenzeller Extra (16745 pre-cut) - switzerland

23128 Beaufort AOC - france

05437 Cantal entre Deux wheel aoc (17440 pre-cut) - france

05667 Cantal entre Deux 1/8 Wheel (11 lb) - france

23831 Cantalet Dore (20lb Wheel) - france

23729 Comté AOC 12 Month - france

23721 Comté 10 lb cut (16008 pre-cut) - france

22681 Emmenthal / Emmenthaler (Loaf) - switzerland

22640 Gruyère Swiss 80 lb Wheel (16700 pre-cut) - switzerland

22643 Gruyère Swiss 1/8 Wheel (9 lb) - switzerland

22639 Gruyère Swiss Cavern-Aged (16703 pre-cut) - switzerland

22646 Gruyère Swiss Cavern-Aged 1/8 Wheel (9 lb) - switzerland

22644 Gruyère Swiss Reserve (16704 pre-cut) - switzerland

21351 Parmigiano Reggiano (99075 pre-cut) - italy

21390 Parmigiano Reggiano 1/8 Wheel - italy

Goat

Fresh / No Rind Goat23180 Carré du Berry - france

23178 Chabiquet (will develop rind) - france

23746 Chèvre d’Or (Fresh) - france

23197 Coeur Gourmand Chestnut shell AIR PRE-ORDER - france

23194 Coeur Gourmand Fig shell AIR PRE-ORDER - france

23198 Coeur Gourmand Prune shell AIR PRE-ORDER - france

23195 Coeur Gourmand Strawberry shell AIR PRE-ORDER - france

23122 Crottin Frais - france

23125 Pavé de Jadis - france

Cheese TypeIndex

18830 Purple Haze Cypress Grove - u.s.23184 Pyramide Ash - france

18252 Redwood Hill Chevre Plain - u.s.18253 Redwood Hill Chevre Garlic and Herb - u.s.23181 Saint Maure Ash - france

23773 Soreda Cabecou Feuille - france

Soft / Aged Goat11382 Bermuda Triangle Cypress Grove - u.s.21434 Brunet Guffanti AIR PRE-ORDER05600 Bûche “Maître Seguin” - france

05601 Bucherondin (17210 pre-cut) - france

05599 Camembert – Goat (Chevre du Poitou) - france

22916 Cana de Cabra - spain

23755 Caprifeuille - france

23111 Chabichou du Poitou AOC - france

23723 Le Chevrot - france

23783 Le Chevrot (Mini) - france

21433 Cravanzina Guffanti AIR PRE-ORDER - italy

23720 Florette/Peilloute (17425 pre-cut) - france

11383 Humbolt Fog Cypress Grove - u.s.23720 Peilloute/Florette (17425 pre-cut) - france

18244 Redwood Hill California Crottin - u.s.18251 Redwood Hill Camellia - u.s.23823 Tradition du Berry Berceau (Pyramid) AIR PRE-ORDER - france

23821 Tradition Jacquin Berceau (Round Disc) AIR PRE-ORDER - france

23822 Tradition Tourraine Berceau (Cylinder) AIR PRE-ORDER - france

Semi-Hard / Hard Goat21170 Balarina, Aged Goat Gouda (16463 pre-cut) - netherlands

21142 Benning Goat Cheese (16462 pre-cut) - netherlands

14533 Classico-Tumalo Farms - u.s.22906 Drunken Goat Wine Cured Cheese DO (Queso de Murcia al Vino) - spain

21451 Drunken Goat Mini’s (12/12 oz) - spain

22924 Garrotxa - spain

22908 Ibores - spain

22919 Murcia Curado-Naked Goat - spain

14529 Pondhopper Tumalo Farms - u.s.23748 St Loup Tomme De Chevre - france

18832 Tournevent Chevre Noir (loaf) - u.s.22897 Vare - spain

05386 Goat Raclette - france

22941 Pimentino - spain

Sheep

Soft / Semi-Soft Sheep23713 Berger de Rocastin - france

85Notes

21435 Bonrus Due Latti Guffanti AIR PRE-ORDER (Cow and Sheep)23864 Brebichon Corsica - france

22910 Cana de Oveja - spain

23126 Fleur du Maquis (Seasonal) - france

21536 Pecorino di Pienza “Fresh”23691 Perail de Brebis Papillon - france

21636 Ricotta Salata (pre-cut 17810) - italy

21436 Robiola Due Latti Delle Langhe AIR PRE-ORDER (Cow and Sheep) - italy

21437 Robiola Tre Latti Delle Langhe AIR PRE-ORDER (Cow, Sheep and Goat) - italy

21611 Rustico Black Pepper - italy

22913 Rustico Red Pepper - italy

01219 Nuvola di Peora -italy

Semi-Hard / Hard Sheep23777 Agour Brique - basque

23778 Agour Brebis Fermier Au Lait Cru Ossau-Iraty:Raw - basque

23779 Agour Gros Mix (Sheep/Goat) - basque

23776 Agour Petit (1.75 lbs wheel) - basque

21175 Ewephoria (16473 pre-cut) - netherlands

22937 Idiazabal DO - spain

23241 “Istara” AOC (17185 pre-cut) - basque

23811 Lavort Herve Mons - france

22899 Manchego Viejo DO (Aged 12 Months) - spain

22960 Manchego (Aged 6 Months) - spain

22961 Manchego (Aged 3 Months) (99070 pre-cut) - spain

23778 Ossau Iraty Agour Raw - basque

23740 Ossau Iraty Agour Pasteurized - basque

21542 Pecorino “Grand Old Man” (Seasonal) - italy

21310 Pecorino Romano Wheel (55lb) (16567 pre-cut) - italy

21400 Pecorino Romano 1/4 Wheel (15 lb) - italy

21535 Pecorino Toscano DOP - italy

23243 Petit Basque with Wax Rind - basque

23245 Petit Basque with Natural Rind (Natamycin Free) - basque

23693 Rondin Papillon - france

Washed Rind (& Stinky!)

23692 Caruchon Papillon (Sheep) - france

22690 Pave de la Aveyron (Sheep) - france

23140 Chablis Chalancey AIR PRE-ORDER - france

23201 Chimay Biere wheel (17471 pre-cut) - belgium

23818 Chimay Grand cru - belgium

10181 Crave Brothers Les Freres - u.s.23798 Epoisses de Bourgogne AOC - france

23143 Epossies Chalancey AOC AIR PRE-ORDER - france

23114 Fleur d’Aunis - france

23139 Langres Chalancey AOC AIR PRE-ORDER - france

23141 Livarot AOC – Petit - france

23146 Munster AOC - france

23164 Munster Petit Doux AIR PRE-ORDER - france

Cheese TypeIndex

14265 Oma 23142 Pônt L’Evêque AOC – Grand - france

23163 Roucoulons AIR PRE-ORDER - france

23829 Abbaye Ste Mere (17420 Pre-cut) - france

21561 Taleggio DOP (17010 pre-cut) - italy

21571 Quartirolo Lombardo Maturo - italy

00943 Doucer Du Jura

Blue Cheese

14261 Bayley Hazen Blue23188 Bleu Chèvre (17185 pre-cut) - france

23193 Bleu d’Auvergne L’Or des Domes AOC - france

23845 Bleu d’Auvergne-Terre des Volcanes - france

23780 Le Bleu de Basque - basque

23127 Bleu des Causses AOC (17435 pre-cut) - france

22901 Blu di Buffala11003 Buttermilk Blue (17189 Pre-cut) (11023 Crumbled) - u.s.11007 Buttermilk Blue Affinee - u.s.11021 Big Boy Blue - u.s.21010 Cambozola (16340 pre-cut) - germany

20401 Cashel Blue - ireland

11037 caveman blue - u.s.11013 flora nelle - u.s.23844 Fourme d’Ambert Terre des Volcanes AOC - france

23196 Fourme d’Ambert “L’Or des Domes” AOC - france

23709 Fromager D’affionois Blue - france

21533 Gorgonzola Dolce (17011 pre-cut) - italy

21557 Gorgonzola Mountain or “Piccante” DOP - italy

21553 Gorgonzola “Naturale” or “Piccante” DOP (¼ wheel) - italy

11026 Little Boy Blue - u.s.11005 Point Reyes Original Blue (16005 pre-cut) - u.s.23705 Roquefort Coccinelle (Food Service) - france

23712 Roquefort Le Papillon AOC Black Label (17430 pre-cut) - france

23787 Roquefort Vieux Berger AOC - france

11037 Caveman Blue- U.S.11013 Flora Nelle - U.S.11009 Rogue Oregonzola (17515 pre-cut) - u.s.11010 Rogue Oregon Blue (17500 pre-cut) - u.s.11011 Rogue River Blue (Seasonal) - u.s.11018 Rogue Smokey Blue (17505 pre-cut) - u.s.11027 Two faced Blue - u.s.23402 Saint Agur (17275 pre-Cut) - france

20661 Shropshire Blue (16191 pre-Cut) - england

01039 Stilton (16242 pre-cut) - england

22930 Valdéon DO (Cow and Goat) - spain

Flavored Cheese

14454 Chili Chive and Onion Gouda-Samish Bay - u.s.14451 Herb Gouda-Mild Samish Bay - u.s.01684 Irish Cheddar with Eldeberry Wine - IRELAND01685 Irish Cheddar Guiness Porter - IRELAND

87Notes

01683 Irish Cheddar with Whiskey - IRELAND18360 Fiscalini Farms Purple Moon - u.s.18830 Purple Haze Cypress Grove - u.s.23121 Pyrénées Montcayol Poivre Vert - basque

18253 Redwood Hill Chevre Garlic and Herb - u.s.18254 Redwood Hill Chevre Three Peppercorn - u.s.11222 Barely Buzzed - u.s.14256 Capricorns Tumalo farms - u.s.14258 Fenacho Tumalo Farms - u.s.

Mixed Milk

22963 Iberico 3 month - spain

22962 Iberico 6 month - spain

22926 Campo de Montalban - spain

23246 Chistou - france

23708 Bethmale - france

23735 Tomette Agour - france

23242 Chaubier - france

21435 Bonrus Due Latti - italy

21438 La Tur - italy

21437 Robiola Tre Latti Delle - italy

21436 Robiola Due Latti - italy

Cheese TypeIndex

Any Questions or Comments?

We hope you have enjoyed our specialty cheese catalog! The cheeses are categorized by countries alphabetically, as well as indexed by milk type and texture to make it more user friendly. We await your feedback to continue improving our catalog!

Take a tour around Europe’s rare and most popular cheeses as well as our great selection of American artisan dairies. We also offer a pre-order program of more delicate cheeses that are directly imported by air. Ask your Peterson representative for our air pre-order form.

It has always been a challenge to determine what a specialty cheese is, therefore, the Peterson Co offers many cheeses that are not included in this catalogue. Please do not hesitate to contact us for a company wide cheese listing.

If you have any questions or comments, please use the following contact information.

Thank you for your support!

Contact

Ed Spangenberg 800.735.0313 ext.601edes@petersoncheese.com

Tyson Danilson 800 735 0313 ex 321TysonD@petersoncheese.com

Thank you for your interest in Peterson’s Specialty Cheese Program.

89Notes