Category: Cheese

The softest, creamiest member of the famous Italian Stracchino cheeses, Taleggio was first made in the valley of the same name, located in the historic province of Bergamo. Taleggio made its debut in the international cheese markets after World War I, around the same time as its cousin Bel Paese. Its rough, rosy crust (inedible), pale yellow interior, and rich and buttery, fruity, slightly salty flavor are what give Taleggio its individuality. Taleggio’s soft, incredibly flavorful interior is creamy in texture and has a pungent aroma. Perfect paired with bold red wines like Sangiovese, melted into polenta, or just served with crusty bread. The cheese imparts the essence of the Italian countryside in such a demonstrative manner that you could swear you were sitting among the cows on a grassy hillside in Lombardy.

When FDA decided to blacklist raw milk Morbier from France, we mongers nearly cried. Little did we know that the team at Spring Brook Farm was working behind the scenes to craft a new American artisan original that can go toe to toe with the French! Ashbrook is supple and creamy in texture, and the flavor is fruity and funky with just a hint of vegetal sourness. The wheels contain a line of vegetable ash (maritime pine ash if you’d really like to know!) and are aged for at least 3 months.

Eating cheese is suddenly a good deed! Spring Brook Reading is made from raw cow’s milk in Reading, VT on a farm that teaches urban kids where food comes from. An American artisanal version of the famous Alpine melter Raclette which means to scrape. This one preserves the salty funk of the classic, with more structured flavor and deeply nutty undertones. Be sure to scrape every gooey bit off your plate when melting atop fingerling potatoes.

Made in the Massif du Pilat (Rhone-Alps region), France, this pasteurized cow’s milk cheese comes from Fromagerie Guilloteau. Saint Angel Triple Creme is a bloomy rind cheese (like its double creme counterpart Brie), with a creamy ivory paste tasting of warm, salted butter that melts on the tongue.

Made from 100% raw cow’s milk in the regions of Reggio-Emilia, Modena and Parma, Parmigiano Reggiano is quite possibly Italy’s most famous cheese. Forever Cheese sources wheels of Parmigiano Reggiano from a premium family of carefully selected farms. With our 20 years of expertise, we select farms based on quality, artistry, location, and flavor profile. We cultivate relationships with the cheesemakers, who are devoted to making great cheese, and support them fully. We don’t believe in purchasing cheese from random farms, based solely on price. All wheels are aged a minimum of 24 months, and we pay to have all cheese marked Export by the Consorzio to further insure the quality. Parmigiano Reggiano is an iconic cheese and when you choose

The Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurised sheep’s milk. It is one of the popular cheeses from Spain, made from sheep’s milk. It also comes under the PDO guidelines.

The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep’s milk. Manchego cheese is made from both pasteurised and unpasteurised milk. The farmhouse version is produced from unpasteurised milk while the industrial version is produced from pasteurised milk.

Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as Boule de Lille after its city of origin, or vieux Hollande for being made after the tradition of Edam cheese.

Aged Goat Milk Cheese Made Exclusively For Cypress Grove in Holland

Aged six months or more, Midnight Moon® is a blushing, ivory-colored goat cheese that’s nutty and brown buttery up front with a long caramel finish. Similar to a Gouda, as Midnight Moon® ages, protein crystals form and lend a slight crunch to the otherwise dense and smooth cheese. Know someone who (gasp!) doesn’t like goat cheese? Encourage them to dip their toes back in the water with Midnight Moon®, which has been known to convert even the staunchest of goat cheese critics.

Maasdam is a traditional, semi-hard Dutch cheese made from cow’s milk. … The cheese was created in the early 1990s as an alternative to more expensive Swiss Emmental cheese. … It pairs well with White Zinfandel, Lager, Pale Ale, Gewurztraminer, Chardonnay, Merlot, Sauvignon Blanc