Category Archives: Cow
Campo Del Montalban
Cow, sheep, and goat from Spain. Like Manchego, the Campo goes wonderful with Mebrillo paste or honey. He also pairs well with thinly sliced Jamon Serrano, or a full bodied red wine. The name always reminds me of the Count … Continue reading
Pleasant Ridge Reserve
She is direct from Wisconsin, from the folks at the Uplands Cheese Co. She is a semi-soft raw cow cheese, melts wonderfully, and has a delicious nutty essence. She has also received numerous awards. From their website: Most notably, Best … Continue reading
St Agur
This is another local celebrity. A blue cheese even for people who don’t like blue cheese, St Agur is a Franciscan saint: for the people, from the people. And to be sure, the devotion and ballyhoo around her is close … Continue reading
Filed under Blue, Cow, French, Soft and Creamy
Montgomery Cheddar
The original British Bulldog of cheddars! As they age the cheese, they flip it over every day. As they do this, crevices form inside the cheese, which is where Monty gets his blue veins. Some wheels have more blue than … Continue reading
Vintage 5-Year Gouda
When someone tells me they haven’t had a sample of this in the past, its a dead ringer for an Artisan rookie. Sooner or later every seasoned customer who navigates the myriad cheese store tasting opportunities encounters this monstrous hulking … Continue reading
L’Explorateur
L’Explorateur is a Triple Cream French cheese with a little acidity that adds an almost-sour aftertaste to the cheese. It’s pretty amazing. It has a rocket ship on the label because the cheese was originally created in 1969, the year … Continue reading
Filed under Cow, French, Raw, Soft and Creamy, Triple Cream
Sottocenare
This is our most famous and delicious truffle cheese. An Italian cow’s milk semi-soft cheese, Sottocenare has a nutty and complext flavor, enough moisture to melt wonderfully, and is generally an all-around great eating cheese. When we get a new … Continue reading
Robiola
A cow, sheep, and goat milk cheese from the Piedmont region of Italy, this soft rind cheese starts off very creamy and becomes thicker and takes on a more chevre-log-like consistency in time. Mild and complex, it complements many fruits … Continue reading
Filed under Cow, Goat, Italian, Sheep, Soft and Creamy
