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| Crater Lake Blue |
25th Annual Conference, American Cheese Society's Winner. Crater Lake Blue is a refreshing cow’s milk blue from Rogue River Creamery in Central Point, Oregon. This blue is firm, but moist, complex, sweet and creamy, all at the same time.
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| Roquefort, Artisanal Cave Aged 3 Months |
This young Roquefort has a velvety white paste with blue-green marbling throughout. The superior milk comes from the Lacaune ewes that graze in the high altitude Causses plateaus. The fresh curd is infused with a strain of penicilium roqueforti developed exclusively for this dairy.
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| Gorgonzola Piccante |
| Gorgonzola Piccante, a formidable cow's milk blue cheese from the region north of Milan, is Italy's answer to Roquefort.
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| Gorgonzola Cremificato |
| Gorgonzola Cremificato is a creamy, delicate, soft, and unctuous cow's milk blue. Its taste is mild and subtly sweet with fresh, grassy undertones.
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| North Country Blue |
| North Country Blue is a raw-milk cheese that is cave aged for 3 months. It develops a strong and pungent taste but not with soapiness that is found in other American Blue cheeses. It's a limited production cheese and we are proud to offer after aging it for several weeks in our caves.
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| Valdeon |
| Valdeón is a rich and creamy, intensely-flavored cow and goat's milk blue cheese, stronger than Stilton but less intense than Cabrales. The Valdeón wheels are wrapped in Sycamore leaves which contribute to their distinctive appearance and complex flavor.
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