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
Abrigo
Pasteurized Goat's Milk | Aged 3-4 Months
Made in Catalonia, Spain
Like all the other nu wave Spanish cheeses this one borrows liberally from tradition while forging its own path. It borrows the simple pressed curd recepie that is the Spanish idiom, and a traditional cheese form called tronchon. It makes the cheese look like it was stolen from a cathedral. The paste is verging on hard, and is very dense, with a salty, creamy flavor highlighted by a moldy note and a metallic tang.
Rennet: Animal
Pairings: Cava, Spanish Whites, Cote Du Rhone, Cognac
Brebirousse de Argental
Pasteurized Sheep | Aged 30 Days.
Made in cooperatives in the South West of France.
Brebirousse is a rare soft sheep cheese. Don't let the red crust fool you this is not a washed rind, but the flavor is still full and funky. The first thought when this one hits your tongue is cream cheese. It has a thick, gummy texture and a rich backbone balanced by lactic tang. Wait one second and the flavor will devolop into an hearty animaly punch.
Rennet: Animal
Pairings: Local Reds and Whites (Bergerac sec anyone?) Champagne, Pilsners
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.
Bucherondin
Pasteurized Goat | Aged 4-7 months.
Made in the Loire Valley by Sevre et Belle
Bucherondin is a classic example of the ubiquitous French goat log. The flavor is bright, lemony, and clean, with minimal goaty flavors, and a full creamy finish and silky mouthfeel.
Rennet: Animal
Pairings: Sauvignon Blanc, Pinot Noir, and Belgian Ale, Dry Gin.
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
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.
Gran Queso
Pasteurized Friesian Holstein |
Made at Roth Kase in Monroe, WI
Roth Kase has a long tradition of Swiss cheese making in the family, so it's no wonder that their attempt at a "Manchego" style cheese for "tapas" should end up having more in common with a swiss cheese. The cheese has excellent flavor: the robust piquancy of a good Emmentaller but with a richer backbone and more sweetness. It's certainly a grand cheese, it just has nothing to do with any Spanish cheese I know. Gran Queso won several major awards at its inception, including an ACS first place in 2004, and a gold at the World Cheese Awards in London in 2005.
Rennet: Vegitarian
Pairings: Alpine and Rhone whites, Brown Ale, Coffee, Vodka and Eau de Vie
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.
Humboldt Fog
Pasteurized goat, from mixed herds of local farms. |
Made at Cypress Grove Chevre, in a creamery style operation situated in Arcata, California. Master Cheesemaker: Mary Keehn
Mary Keehn started as one of the country's premier Alpine goat breeders. She eventually had to do something with the milk of 50 Alpine goats, so she decided to make some cheese. She started making cheese on her kitchen stove and eventually built the company into a large creamery. Cypress Grove now produces a wide variety of goat cheese from the milk of several Northern California farms. The Fog is their flagship cheese. The cheese is ashed both through the center and the outside with organic vegtable ash. The ash in the center is nothing but a racing stripe, but the ash on the outside helps the downy white penicillum geotrichem mold to grow. The molds and yeasts on the rind help the protien breakdown that results in the zippy, creamy edge. The flavor of the cheese is subtle, lemony, and creamy. It captures perfectly the lucsious tang of goat cheese without any animal undertones. Clean and bright!
Rennet: Vegetarian
Pairings: Sauvignon Blanc, Pinot Noir, and Belgian Ale, Dry Gin.
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
Lamb Chopper
Pasteurized Sheep | Aged 1 Year
Made in Holland
Lamb Chopper is a joint project between Cypress Grove Chevre, and a small dutch dairy. Cypress brings the marketing power, and the Dutch bring the sheepy goodness. Lamb Chopper is a no fail crowd pleasin' cheese. It's a rare non-cow cooked curd, which combines the rich undertones of sheep's milk with a faint piquancy, and tight texture.
Rennet: Vegitarian
Pairings: Beer of any sort, Alsatian and German wines both red and white. Gin.
Leonora
Pasteurized Goat's Milk | Aged 1-2 months.
Produced in Catalonia, Spain
Leonara is part of a new breed of Spanish Cheese. In the past decade, a number of Spanish Cheeses have cropped up mimicing the French style. Where the French stop however, these go one step further. They are the lemoniest goat cheeses on earth. Leonora is a perfect example of the style, with a fluffy texture, and a rich, milky undertone to balnce out the tartness.
Rennet: Animal
Pairings: Sauvignon Blanc, Saison, Tokaij
Lively Run Chevre
Pasteurized Milk | Aged 10-30 Days
Made by Lively Run Farm, in Interlaken, New York.
Lively Run has been making light, lemony farmstead goat cheese since 1982.
Rennet: Vegetarian
Pairings: Sauvignon Blanc, Belgian Ale
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.
Midnight Moon
Pasteurized Goat's Milk | Aged 1 Year
Made by a small dairy in Holland, in partnership with Cypress Grove Chevre in Arcata California.
This cheese is part of Cypress Grove's creamline. It's made exclusively for them by a small Dutch dairy, according to their specifications. Anyone who thinks Pasteurized milk can't stand up to raw need only taste this cheese to be convinced. Made with the intense process used to make other, longer aged goudas, but at a year, the goats milk is perfectly balanced between the sweeter flavors of the long aged, and the milkier taste of the younger. It's alot like condensed milk, but it carries a subtle hint of longer aged goat's milk, with flavors of olives and hay.
Rennet: Vegitarian
Pairings: Cava, Pilsner, Lambrusco, Reisling. Vodka and Gin.
Montcabrer
Pasteurized Goat's Milk | Aged 2-3 months.
Produced in Catalonia, Spain
Montcabrer is another in the long line of modern Spanish cheeses that, while they are in the style of ancient Spanish cheese, are certainly inventions of their own. While it is a simple pressed goat, Montcabrer has a uniquely buttery flavor, and a touch of salt with a hint of hay.
Rennet: Animal
Pairings: Spanish Whites, Pinot noir, Tokaij
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
Nocetto Di Capra
Pasteurized Orobica Goat's milk | Aged 1-3 Months
Made by Ambrogio near Bergamo in Lombardy, Italy
Nocetto di Capra is rather unique. It's a soft bloomy goat, but the profusion of mold on the rind includes way more varieties than your standard brie. It's texture is also unusualy uniform. The texture is velvety and luxuroius, and the flavor is sweet, with only a hint of sour goat and a slight walnuts and mushrooms note.
Rennet: Animal
Pairings: Prosecco, Valtenella Reds, Pilsner, Wheat ale, Gin
Palhais
Pasteurized Goat | Aged 10-30 days.
Made by Saloio in Torres Vedras, Portugal
Palhais is an interesting variation in the world of cheese. Generally goat's milk cheeses of this shape are made by simpler methods. But Palhais has very little in common with the French crottin. While both are fresh, Palhais is made from a well cut and pressed curd. Instead of a chalky texture, Paljais has a firm, rubbery snap and a pronounced saltyness. Queijo Saloio begain as a small dairy farm in the late 60's, but thanks to demand they have grown into a large creamery concern. Inspite of their size, their cheese is uniformly excellent, and quite flavorful.
Rennet: Animal
Pairings: Pinot Gris, Vino Verde, all manner of light beers, and chilled vodka.
Pantaleo
Pasteurized Goat's Milk | Aged 4 months and up
Produced in Sardinia, Italy
Pantaleo is made according to a recepie exactly like Fiore Sardo, except it's made with goat's milk, not sheep. The resulting cheese has a flavor that goes one step beyond. It tastes of hay, clover, white pepper, grass, and herbs. You'd be hard pressed to identify it as a goat cheese.
Rennet: Animal
Pairings: Sauvignon Blanc, Vouvray, Wheat Ale
Pastore
Pasteurized Sheep's Milk | Aged 3 months and up
Produced by the Fulvi family 20 miles North of Rome
Pastore is the table cheese made by our fine Pecorino Romano producer. Pastore is relatively young and mild, but don't let the moist paste fool you. If you let it linger on your tongue, the magic of sheep's milk will fill your mouth with a clean, enchanting richness. It is also excellent melting cheese, try it in all kinds of dishes.
Rennet: Animal
Pairings: Red wine of any sort, Dark Lager, Gin and Vodka
Pecorino Foglia di Noce
Pasteurized Sheep's Milk | Aged 3 months and up
Produced in Ravenna, Italy
Another take on simple sheep cheese, this one is wrapped in walnut leaves during aging. On the pecorino scale, this one is more full flavored. It's slightly peppery, tangy, and robust. The paste is drier and crumblier with small, irregular holes. It's excellent with honey.
Rennet: Animal
Pairings: Red wine of any sort, Dark Lager, Gin and Vodka
Pecorino Fresco
Pasteurized Sheep's Milk | Aged 14-45 days
Produced by the Putzulu Brothers in Pienza in Tuscany, Italy.
In the old days, Sheep were only milked for a short time in the spring and summer. After their long dormancy, the first spring cheeses, sometimes called Marzolino became a springtime treat. Made with the same recipie as a longer aged pecorino, but aged for a shorter time. The cheese is milky fresh and resplendent with the long, mellow, mouthfilling pleasure of sheep's milk. The texture is classic block cheese, similar to a wet jack, or something of the like.
Rennet: Animal
Pairings: Red wine of any sort, Dark Lager, Gin and Vodka
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