Stinky Bklyn | Cheese

300-Day Gorgonzola

Pasteurized Cow's Milk | Aged 5-12 months

Made on the border of Piedmont and Lombardy.

This is a piccante, naturale, or mountain Gorgonzola, depending on which terminology you prefer, not the dolce or cremificato variety. This is the ancient Gorgonzola, aged a minimum of 5 months, and we age it even longer, this the paste becomes thick, dark, and fudgy and the blue mold forms a peppery counterpoint the the cheese's natural butterscotch sweetness.

Rennet: Animal

Pairings: Vin Santo, Eisbock, Amaro

Appenzeller

Raw Cow | Aged 3-4 months

Made in Canton St. Gallen for Emmi

Appenzeller is another iteration of the classic gruyere, this one from the Eastern portion of Switzerland. There is documented history of the cheese going back 700 years. Today there are around 75 producers of the cheese, and each has a proprietary and secret recipie for the brine they use. The flavor is sweet and nutty with a fruity overtone and a faint swissy/sharp quality. Simply another slight variation on the basic Gruyere flavor profile.

Rennet: Animal

Pairings: Baden whites, Chassles, Brown Ale, Spayside Single malts.

Bayley Hazen

Raw Ayrsihire Cow | Aged 4-6 Month

Made at Jasper Hill Farm in Greensboro, Vermont by Master Cheesemaker Mateo Kheeler and team.

Jasper Hill are the rock stars of American cheese, and this is their first hit. Bayley Hazen is a classic natural rind, English style blue. The smaller fat globules in the Ayrshire milk breakdown quickly in the agin process, and help the cheese maintain a drier profile. The paste is nutty and crumbly, with a slight sharpness. If there was no blue, Bayley Hazen might taste like a good English hard cheese. The mold is relatively mild with a subtle mouthfilling warmth with faint hints of anise and parsley. Bayley Hazen is named after a nearby military road built by Washington to fight the British on the Canadian front. Wiley Canucks!

Rennet: Animal

Pairings: Stouts, Dopplebock, Port, Banyuls, American Whiskey

Brie de Nanjis

Pasteurized Cow's Milk | Aged 30 days

Made by Fromagerie Rouzaire, Tournan en Brie, France

Brie, the poster child for fancy cheese, gets a bad rap. Sure, there is a lot of crappy Brie out there. Sure, the raw milk stuff is generally more flavorful. But, there are some firms that care and they make excellent, pasteurized, French Brie for export. Rouzaire is one such firm. They make several varieties of Brie de Blanc; the only real difference is the shape. All of them are bulging, not runny, when ripe, and have flavors of garlic, mushrooms, and just shelled peas.

Rennet: Animal

Pairings: Champagne or Pilsner Beer.

Cheddar, Quebec Vintage

Pasteurized Cow | Aged 7 yr

Made by Old Quebec Vintage Cheddar, and then aged in Lancaster, PA by S Clyde Weaver

A classic, super sharp American Style Cheddar. The Quebec vintage is tart, sharp, and fruity with a very clean taste. Not necissarily the deepest flavor, but certainly a very big one! After the Cheese is made, it is allowed to rest for one year and then sent to Pennsylvania, where the cheeses are graded, and those destined for longer maturing are sorted out.

Rennet: Animal

Pairings: American I.P.A., Zinfandels, and Rye

Emmenthaler

Raw Cow | Aged Minimum 1 Yr

Made By Emmi, under their Kaltbach brand in the Canton of Lucerne, Switzerland

Emmental is the real Swiss. The Cheese is made in giant 180lb wheels in the West of Switzerland, and then aged in a high temperature cave to stimulate Bacterium Shermanii in the starter culture to create CO2 and thus the beautiful perfectly round holes in the wheels, the cheese is then moved to a slightly cooler room for extended aging. The paste has the knit, pliable quality of all good Alpine recepies. The flavor is higher and thinner than the others. Less nutty, earthy, or creamy, the cheese is instead incredibly fruity, with the classic "swissy" piquant finish.

Rennet: Animal

Pairings: Light bodied whites, Alpine wines, Belgian Ale and Brown Ale,

Fontina

Raw Cow's Milk | Aged 1 year minimum

Produced in Valle d'Aosta, Italy

Fontina is another cheese whose name has been borrowed by so many imitators that the original is almost forgotten. The real Italian Fontina is made and aged in an Alpine style. It's less creamy and nutty than Gruyere, but it brings a big fruity flavor, and a pleasant texture. With proper aging, it can even develop a slight sharpness.

Rennet: Animal

Pairings: Valle D'Aosta wines, Medium Lagers, Cognac

Fourme D'Ambert

Pasteurized Cow | Aged 2-6 months

Made By Millerdome, Near Auvergne, France

France's secret weapon answer to Stilton, Forme is an ideal little blue. The region of production is much smaller than its cousin D'Auvergne. Consequently the cheese tends to be of a higher quality. The paste is slightly more knit than Stilton, with a more mellow, yet more present mold. The flavor is buttery, salty , and full, with a nice kick of animal flavor on the final note.

Rennet: Animal

Pairings: Sauternes, Port, Porter.

Grayson

Raw Jersey Cow. | Aged 4-5 months

Made at Meadow Creek Dairy, Galax Virginia by the Feete family. Cheese maker Helen Feete.

Meadow Creek Dairy is a small, seasonal family dairy in the rural mountains of South Western Virginia. Their washed rind, Grayson, is perhaps America's greatest washed rind. It's similar to the firmer washed rinds of Northern France. The rind is a thick day glo orange, and the paste is a bright plastine yellow; it almost looks fake it is so perfect and beautiful. The texture melts into a thick sauce on your tongue, and the flavor is a burst of butter and eggs with a hint of the aroma on the exhale.

Rennet: Animal

Pairings: Belgian Ale, Cider, Bourbon, German whites and reds.

Gruyere

Raw Cow | Aged Minimum of 1 year

Made by Emmi, under their Kaltbach "cave aged" brand in Western Switzerland, near Lucerne

Nobody does it like the Swiss. They were the first, and really the only government to essentialy nationalize their cheese. The Alpine style almost necessitates a creamery style of production, and highly specialized roles in its creation. Cheesemaker, herdsmen, and affineur all contribute thier skills to make this one of the greatest cheeses on the planet. The cheese is butter and nutty, with a nice fruity hit, counterblanced by sharpness, a swissy picuancy, and the earth funk only real and attentive cheese aging can provide. The texture is pliable and moist, yet dense and hearty. This is a cheese for all times and all seasons

Rennet: Animal

Pairings: Whiskey, sherry, alpine style wines, nut brown ales, and an absolute must with ham.

Harpersfield Double Soak

Pasteurized Holstien Cow | Aged 4-7 months.

Made by Brovetto Family Dairy in Harpersfield NY. Cheesemaker, Ron Brovetto

Ron and Corine Brovetto moved to upstate New York from Long Island to get back to the land in the 1970's way before it was cool. The farms around them began to disappear, but they continued to thrive. In 1999, at age 65 Ron decided he wanted to make cheese. He fondly rememberd Tilsit from his childhood, and set about trying to make that. His unique cheese now comes in a variety of flavors. We buy one that he soaks in Ommegang ale, and then resoak it in Brooklyn's Local 1 and age it further. Upstate cheese and upstate beer combine with a NYC cheese shop and NYC beer to make a cheese with a smooth yet melting paste, and a full yeasty, beery flavor, with a backbone of tang.

Rennet: Animal

Pairings: Brooklyn Brewery's Local 1 or Ommegang's Abbey Ale

Hudson Valley Camembert

Pasteurized Cow and East Friesian Sheep | Aged 30 days.

Made by Old Chatham Sheephearding Co. in Old Chatham, NY. Owners Tom and Nancy Clark.

Playing fast and loose with the names of great French cheese will get you everywhere in America. In this case it helped Tom and Nancy grow from a flock of 115 sheep to well over a thousand. The only thing this cheese has in common with its namesake is a bloomy rind, but it is delicious all the same. The small square shape insures quick ripening, so the paste is always soft. The flavor is salty and lactic, with a long sweet finish that alternates between lush cream and rich sheep, and carries an overtone of mold.

Rennet: Vegitarian

Pairings: Champagne or hard cider.

La Peral

Pasteurized Cow | Aged 2-4 Months

Made in the village of Illias, Asturias, Spain by the decendants of its inventor, Leon Alvarez

The blues of Asturias are rather famous; it seems to be the only place in spain that makes them in any quantity. Most of them achieve their fame by being wild, untamable beasts, such as Cabrales and Valdeon. In the 1920's an Asturian dairyman decided to break with the local tradition of hyper-blued blues, and made this guy instead. La Peral has a soft, creamy paste, and a enough blue to be spicy, but not overwhelm. The cheese has notes of eggs, and a slight sweetness. It almost tastes like blue cheese custard.

Rennet: Animal

Pairings: Demi Sec Champagne, Lighter dessert wines, Scotch

Mahon

Pasteurized Cow | Aged 1 Year

Made in Minorca, one of the Baleric Islands off the coast of Spain

Mahon might not be the cheese it is without the intervention of a small group of ripener/gatherers who operate on the island. They select the best cheeses from the small farms on the island, and give them a proper aging. Without the additional time, the cheese is rather banal, but at a year, the cheese is bold, sharp, and fruity, with hints of citrus and pinapple, balanced by protien. We buy the longer aged wheels, and then scrape down their rinds and rub them with butter and pimienton.

Rennet: Animal

Pairings: Sherry, Verdejo, Valencian reds, Pilsner.

Morbier

Raw Monbeliard Cow |

Made at Cooperative Fromagere du Haut Jura in Les Moussieres

Morbier is a facinating cheese, as it was probably a byproduct of Comte manufacture, but a status all its own. Comte production requires the pooled milk of several heards. So what do you do when seperated from your mates? Morbier is what. A simpler cheese is made from the morning milk, and then covered in ash to protect the cheese from pests. In the evening a second curd is made and placed on top. The wheels are then washed during the aging process. Unfortunately, Morbier is no longer made from two separate curds, but it's still simple and fruity, with a thick, tacky paste.

Rennet: Animal

Pairings: Vin Jaune, Alsatian whites, Rhone Reds, Light Lagers

Mount Tam

Pasteurized Organic Holstien and Jersey Cow's Milk | Aged 4-7 weeks

Made by Cowgirl Creamery in Point Reyes, California

It's buttery. It's rich. It's Triple Cream! While the folks at Cowgirl make fine cheese, this is just triple cream. Nothing special about the flavor. However, when properly ripened, Mt. Tam has a more melting texture then you’re avererage triple cream. An improvement we would say.

Rennet: Vegetarian

Pairings: California sparkling wine, Pilsners

Oregon Blue Vein

Raw Holstien and Brown Swiss Cow |

Made at Rogue Creamery in Central Point, Oregon. Master Cheesemaker Ig Vella, Head Cheesemakers David Gremmels and Cary Bryant

Rogue creamery was founded by Tom Vella (Ig's Dad) with the purpose of making a world class blue and this is it. Tom made a trip to Roquefort-sur-Salzon back in the 1950's and managed to get an all access pass to the caves. While there, he "wandered off" from the tour, and managed to "obtain" some scrapings from the cave walls. He brought them back and used them to create a blue that is a little bit of everything great about blue cheese. It's moldy, salty, creamy, crumbly, tangy, rich, peppery, sticky, smelly, and sweet all at the same time.

Rennet: Vegetarian

Pairings: Port, Banyuls, Sauternes, Tokaji, Stout and Porter. (Particularly from Rogue Brewery!)

Parmigiano Reggiano

Raw Cow | Aged 2 years

Produced by the Bonati family in Parma, Italy

This is the best cheese on earth. The process of making Parmigiano is a marvel of mankind's ingenuety, and one of our greatest achievments. The Bonati family is one of the smallest Parm producers in existance, and makes only 4-5 wheels per day. The cheese is the ultimate condiment; grate it on anything. Its supreme flavor is also excellent out of hand with a flavor that explodes on your tounge. It's intensely fruity, savory, salty, and sharp.

Rennet: Animal

Pairings: Lambrusco, Pisner, Wheat Beer, Vin Santo

Piave

Pasteurized Cow (primarily the Bruna breed) | Aged 1 Year

Made in the Northernmost part of the Veneto at Cooperativa Lattebusche

Piave is a wonderful example of how larger scale production can actually be good for local, artisan production and ensure great cheese. In the Dolomite mountains, where Veneto, Friuli, and Alto Adige converge, there is a great tradition of making cheese from the milk of the local Bruna breed. In fact it was practically the only way to eek out an existance in that high and lonely place. As the Venetian republic fell in the early 18th century, it shattered the fragile local economy. After a period of economic turmoil, cooperative dairying proved a salvation for the local herdsmen. Just such a cooperative produces Piave, and their production is immense by any standard. Yet the cheese they produce, particularly the older versions available to us in the states are a marvel of flavor. The Cheese has a dense firm paste that crumbles before it bends and a silky texture in the mouth with hints of cashews, cream, and a faint hint of grass.

Rennet: Animal

Pairings: Lambrusco, Chardonnay, Northeastern Italian reds, American Lager

Quicke's Cheddar

Pasteurized Cow's Milk | Aged 1-2 years

Made at Quicke's Farm Near Newton St-Cyres in the Southwest of England.

From the heart of traditional English Cheddar land, and made by one of the most distinguished cheddar houses, this cheese bears the unique distinction of being the only bandaged wraped goat cheddar made. The flavor is earth and robust, with a strong vegital note and a faint smoky spice. The goat comes through in the texture.

Rennet: Animal Rennet (Calf)

Pairings: Zinfandels, I.P.A., Bitter, Porter and Stout, Port, and Aged Rum. Also good with coffee.

Raclette

Raw Cow | Aged 4 months

Made By Emmi, in Western Switzerland

Raclette is a milder, more delicate version of Gruyere. It can develop an intense flavor with extended and proper aging, but it is usually sold young, and made in smaller wheels, because its ultimate purpose is to be melted and scraped over boiled potatoes in an epynonimous dish. Yum. You can certainly eat it straight, where it will taste like a young, milky gruyere with a softer texture. Look past the simple milky flavor for a whisper of what could be unleashed by proper aging, or melting.

Rennet: Animal

Pairings: Light bodied whites, Alpine wines, Belgian Ale and Brown Ale,

Red Hawk

Pasteurized Organic Holstien and Jersey Cow's Milk | Aged 1-3 months

Made by Cowgirl Creamery in Point Reyes, California

An American original, this is the only cream added washed rind we know of. It's a nice addition. All of the buttery qualities of it's sister, Mt. Tam. With the hearty, sulphery, meaty flavors of a washed rind. They tend to send this cheese out a little on the young side, but never fear, we at Stinky, never release this one till it's perfectly ripe.

Rennet: Vegetarian

Pairings: California sparkling wine, Pilsners, Alsatian whites.

Roaring 40's Blue

Pasteurized Cow's Milk | Aged 2-3 months.

Made by King's Island Dairy, King's Island, Tasmania.

Roaring 40's is what you get when you try to do Danish blue right. Normally we avoid Blues sealed in wax, but this guy is fantastic cheese. Inside the wax rind is a very soft, rich paste, and a strong full flavored mold. The cheese has a slight fruity note, which is generally more pronounced in (our) winter. It tastes almost like blueberries.

Rennet: Vegetarian

Pairings: Porter and Stout, sweet sparkling wines, Scotch

Taleggio

Raw Cow | Aged 60-90 days.

Made by Ca D'Ambros

Tallegio is Italy's entrant in the world of washed rind. Taleggio is made in the picturesque valleys of the north central italian mountains. The cheese is a perfect intro to the washed rind style. It smells to high heaven, but the flavor is actually pretty mellow. The flavor is beefy and slightly lactic, with mushrooms...well it's kinda like beef stroganoff.

Rennet: Animal

Pairings: Medium to full bodied whites, Prosecco, Pilsner

Toma Della Rocca

Pasteurized Cow, Sheep, and Goat |

Made on the border of Lombardy and Piedmont in the Alta Langa, We buy from two producers, Casificio del Alta Langa (La Tur) and Guffanti

Another variant on the small mountain cheeses of Northern Italy. This behaves almost like a pure goats milk cheese. Under the thin crust there is a racy line of runny, salty, zippy cheese, and a thick, chalky, slightly sour core. The goat's milk adds flavors of barnyard and lemony notes. The cow's milk provides the body and the sour cream note. The sheep's milk shows up in the long lingering finish.

Rennet: Animal

Pairings: Piedmont, Provencal, and Rhone Whites.

Cheese

300-Day Gorgonzola

Appenzeller

Bayley Hazen

Brie de Nanjis

Cheddar, Quebec Vintage

Emmenthaler

Fontina

Fourme D'Ambert

Grayson

Gruyere

Harpersfield Double Soak

Hudson Valley Camembert

La Peral

Mahon

Morbier

Mount Tam

Oregon Blue Vein

Parmigiano Reggiano

Piave

Quicke's Cheddar

Raclette

Red Hawk

Roaring 40's Blue

Taleggio

Toma Della Rocca

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