Cheese
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.
Ibores
Raw Goat's Milk | Aged 2-3 months.
Produced in Extramadura, Spain
Ibores is a cheese as rough and rustic as the country side that spawned it. It's a traditional cheese of Extramadurra, and is the only cheese from the region not made with thistle rennet. The cheese is firm textured, and has a gamey, olivey flavor.
Rennet: Animal
Pairings: Txakoli, Vino Verde
Idiazabal
Raw Sheep | Aged 4-12 months
Made ay Izar-Gatza in Navarre, Spain
Idiazabal deviates from Roncal (the mother of all Spanish sheep cheese.) somewhere in the mist shrouded shoals of time. When the sheepherds were in the high pasturage they made cheese, but couldn’t bring it back to their caves at home. Instead they'd be forced to store it in their cramped huts, where their cooking fires would smoke the cheese. Now they make Idiazabal year round in larger facilities. Our brand is smoked over hickory and cherry wood. The smoke flavor is pleasant, and definately not overwhelmig. The sheepy, lanolin notes still shine through. By the way, it's pronounced id-ee-ah-zah-ball or id-ee-atha-ball, depending in how Spanish/pretencious you are.
Rennet: Animal
Pairings: Dark Lagers, Southwestern French Reds, Zynfandel, Bandol.
Kunik
Pasteurized Goat's milk and Jersey Cow cream | Aged 30 days
Made By Nettle Meadow Farm, in Thurman, New York
Kunik is everything you could want. All the buttery easy love of triple cream, and the flavors of a more complex bloomy rind. That can be attributed to the goat's vaired diet, as well as the true farmstead production.
Rennet: Vegetarian
Pairings: Porter and Stout, sweet sparkling wines, Scotch
L'Amuse Aged Gouda
Pasteurized Friesian Holstein |
Made in Northern Holland by Beemster, Aged at Fromagerie L'Amuse.
This cheese is made by Beemster, and after about 30 days in their cellars, it moves to Fromagerie L'Amuse. They age it for 2 years. In that time, it develops the dense, sweet-sharp, butterscotchy flavor we all know and love. This is easily the best aged gouda available in the US thanks to the efforts of the Essex St. Cheese Co. By the by, those crunchy things, are actually crystalized protien structures.
Rennet: Animal
Pairings: Port, Dark Lagers, Sherrys, Oxidized Whites, and Hollands Gin and Scotch.
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
La Serena
Raw Sheep's Milk | Aged 3-4 Months
Made in Extramadura, Spain
The best of the Spanish thistle rennet cheeses. In the wilds on the border of Spain and Portugal, rennet wasn't always available. Fortunately the only natural vegetable rennet in the world grows there in abundance, the cardoon thistle. The thistle leaves a strong imprint on the cheeses: a soft almost liquid texture and a strange bitter/sour note. In the case of La Serena, the texture is definately melt in your mouth and the flavor is salty with slightly citric bitterness, almost like lime leaves.
Rennet: Vegetarian (thistle)
Pairings: Cava, Saison, Madiera, Gin
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.
Manchego
Raw Sheep's Milk | Aged 1 year
Produced for Mitica, in Central Spain.
Manchego is the most well known and popular of the Iberican cheeses. Because of high demand and production, much of the Manchego out there is of inferior quality. That’s a shame, because Manchego can be a fantastic cheese, given proper aging, and quality production. Our Manchego is extra aged, with a dry paste and is salty, slightly sharp, and has a nice grassy/floral note.
Rennet: Animal
Pairings: Red wine of any sort, Dark Lager, Gin and Vodka
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
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
Muenster
Pasteurized Cow's Milk | Aged 1-2 months
Made By Fromagerie Roussey, in Alsace, France.
This cheese is often blamed for the banal taste of the American cheese that stole its name. This results in a fair amount of confusion at the cheese counter. People who want the mild American slicer are mad when they get the real stuff. Cheese snobs turn their noses up when you tell them they might like Muenster, not realizing how different the French version is. This cheese is stinky heaven. The cheese is very pungent and the paste is runny, tangy and meaty. Our cheese room allows us to ensure that this cheese is in excellent condition every time.
Rennet: Animal
Pairings: Farmstead ales, Light Lagers, Alsatian Whites.
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
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!)
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
Parmagiano 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
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
Showing 26 - 50 of 69 Items
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(between Douglass & Degraw)
Brooklyn, NY
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