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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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| Humboldt Fog |
2011 American Cheese Society Winner!
Humboldt Fog, made by Mary Keens at Cypress Grove Chevre in McKinleyville, California, is a gorgeous, five-pound wheel of young goat's milk cheese sprinkled in vegetable ash and left to develop a pillowy white bloomy rind.
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| Roncal |
| Roncal comes from the rich sheep's milk of the legendary Lacha and Aragonesa breeds of oveja sheep. Depending on the season, these herds graze in the high Pyrénées or the Bardena area of Navarra, the province that was the setting for Ernest Hemingway's "The Sun Also Rises."
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| Robiola Bosina |
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Robiola Bosina, from the Langhe region of northern Italy, is a perfect, creamy blend of cow's and sheep's milk with mild, sweet, and milky flavors.
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| Scharfe Maxx |
| On the edge of the Bodensee Lake in Canton Thurgau in northern Switzerland three master cheese makers at Käserei Studer are using thermalized milk to create this firm powerful cheese.
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