The Spanish word for goat and goat's milk.
Caerphilly is a semi-firm cow's milk cheese that is mild and creamy with a buttery flavor that finishes with a hint of lemon. This English cheese originated in Wales in the late 20th century. When demand exceeded Wales' capacity, they persuaded cheesemakers in Somerset, England, to make the product; it has been an English favorite ever since.
Caerphilly is the perfect snacking cheese and can be served with fruit, bread, chutney or preserves.
Pair Caerphilly with dry white wines.
A soft-ripened cow's milk cheese with a white bloomy rind and a flavor that ranges from mild to distinctively full depending on its age. Camembert has been exclusively produced in Normandy since the end of the 18th century. Similar to brie in texture, authentic "A.O.C." Camembert's subtle differences of flavor are indicative of the rich milk produced by the cows that graze on the grasses local to the coastal region of Normandy. Camembert is a gorgeous addition to any cheese plate. Packaged for sale both here and in France in small, round wooden boxes, there are actually societies in France dedicated to collecting the colorful and informative Camembert labels.
Camembert can be served for dessert with apples, grapes and walnuts, or try a classic Parisian fast food lunch— a thin crispy baguette cut in half with ripe Camembert.
Pair Camembert with white Burgandys, Rhine whites, Pinot Noir or Gamay.
The Italian word for goat and goat's milk.
Consisting of at least 95% organic product ingredients. Cannot include genetically modified foods (GMO). Animals must be fed 100% organically grown feed and given access to outdoor land and pasture. Antibiotics cannot be used.
Cheddar is a cow’s milk cheese that is widely regarded for its rich, full flavor.
As Cheddars age, they become more complex in flavor, appearance, texture and aroma. With each passing year of aging, they gradually change from a fresh milky flavor and soft, almost rubbery, texture to classic cheeses that are rich in flavor, crumbly in texture, pleasantly sharp in taste and acidic in aroma.
Cheddar’s trademark sharpness develops at about two years into the aging process, and is due to the increasing concentration of salts and acids that begin to build in the cheese. At about this time, the salts begin to bind to themselves and form small crystals. At about three years of aging, the salts begin to form small granules and by five years the salts can form into small, "crunchy" grains. This is a natural and desirable part of the aging process and it adds to the complexity of the cheese and its flavor appreciation.
Aged Cheddar’s texture should be both dry and crumbly, but still rich, creamy and full bodied. The aroma should be an invitation to the upcoming flavor, but should be clean, pleasant and slightly tingly to the nose.
Cheddar can be added to cream-based soups or sauces, shredded over baked potatoes or melted over steamed vegetables and baked dishes. It is also great in a traditional toasted cheese sandwich or served with a slice of apple pie. Pair Cheddar with red wines like Zinfandel or Merlot and with pale ales or stout beers.
The traditional English way of preparing curds in Cheddar making that enhances its texture, stacking the curds to let the whey drain.
Very soft cheese infused with a wide variety of flavors.
Soft, spreadable, cheese-based products available in a wide variety of flavors.
The French word for goat and goat's milk. Chèvre is typically used to describe fresh goat cheeses with a snowy white color, mildly tangy flavor, a soft yet slightly crumbly texture and a fresh dairy fragrance. There are literally dozens of different goat cheeses produced in France and the United States today. The range of flavors and textures can vary as much as any of the cheeses made from cow's milk. Goat cheese is relatively low in fat, easily digested and a wonderful source of calcium and protein. Chèvre can be covered in herbs such as thyme or rosemary, spices like black pepper or green peppercorns, a fine vegetable ash or served au naturel. For good reason, it remains one of the fastest growing categories of cheese.
Serve chèvre as a dessert cheese with fresh fruit or spread on baguettes or bagels.
Pair chèvre with Rhone reds, Pouilly-Fumé or Sancerre.
Colby is a semi-firm cheese that is produced in the same style as Cheddar, but features a softer, semi-firm texture. Colby comes in a warm, orange color, is peppered with tiny holes and features a rich, welcoming flavor.
Colby makes the perfect addition to roast beef, turkey and ham sandwiches. It also works well when cubed in macaroni salad or shredded as a topping for chili.
Pair Colby with red wines, beer, white grape juice or apple cider.
Colby Jack (also called Marble Jack or Co-Jack) is the perfect marriage of the flavors, textures and orange and white colors of Colby and Monterey Jack. The cheese is semi-firm with a mild, creamy flavor and distinctive orange and ivory marbling.
Colby Jack adds wonderful eye-appeal and flavor to cheese platters, pizzas, casseroles and sandwiches. It can also be used for nachos, cut into sticks as a snack and cubed for garden or fruit salads.
Pair Colby Jack with fruity wine or white grape juice.
A classification of cheese derived from the butterfat content. Double crème cheeses contain at least 60% butterfat: Havarti, Gouda or Brie. Triple Crème cheeses contain at least 70% butterfat: Gournay and St. Andre.