Details
Every country offers a unique culinary history which differentiates itself from the rest. Travel with this collection of prominent contributions to get a glimpse into the global cheesemaking tradition. A French blend of goat and cow’s milk is tangy and sweet, while Australia produces this vivid, fruit-forward blue. Stop in Spain for a blend of cow, sheep and goat’s milk that will make your tongue tingle, and savor Italy’s creamy semi-firm cow’s milk and its buttery finish. From the States we offer grassy cheddar aged for 9 months, with a delightfully crunchy crystalline texture. Crispy water crackers from England provide the perfect foundation for your international journey!
Chaubier
Poitou Charentes, France, Cow & Goat’s Milk
This marvelous offering from France’s Loire valley is a blend of pasteurized cow and goat’s milk. The rind is washed regularly as it ages over the course of six months, lending a pleasant nutty richness to the exterior of the cheese. This is a perfect complement to the tangy and creamy paste.
Roaring Forties Blue
King Island Dairy, King Island, Australia, Cow’s Milk
Westerly winds sweep across this small island just south of Melbourne with a ferocity that is legendary. Roaring down the 40 degree longitude line, these winds became the namesake of this dairy, and cheese. Shipwrecks along the coast provided foreign seeds an opportunity to germinate, creating the diverse and verdant grasses that support the dairy’s pastures to this day. This blue is full-bodied and fruity with a fudgy texture and earthy undertones.
Campo de Montalban
Castilla La Mancha, Spain, Cow, Sheep & Goat’s Milk
This cheese was granted its own name distinction in 1985, after being accepted under the heading of Manchego from its inception. A blend of cow, sheep and goat’s milk creates a harmonic balance of piquancy and richness with hints of barnyard, roasted nuts and caramelized onions.
Asiago Fresco
Veneto, Italy, Cow’s Milk
A younger and fresher version of the firm grating cheese you may be used to, this mild yet flavorful cheese from the northern edge of the Veneto region of Northeastern Italy is a classic choice for a snacking table cheese. Named for the city of its birth, this cheese presents a clear picture of the high quality cow’s milk from which it is made, with nuanced nutty notes and fruity undertones.
Prairie Breeze
Milton Creamery, Milton, Iowa, Cow’s Milk
This internationally award-winning cheddar is exactly what its name evokes: grassy and floral with notes of fresh milk and a pleasant crystalline crunch hidden amongst its moist and crumbly curd structure. Head cheesemaker Galen Mussner won his first award for the cheese at the age of 17, and, along with his father, credits the help of hand-milked pasture-fed cows from Amish farms within 15 miles of the creamery for most of their success.
Water Crackers
Fine Cheese Crackers, Bath, England
The founders of the Fine Cheese Company cheese shop in Bath were curious as to why the plentiful array of artisan cheese was lacking a range of appropriate crackers to support and pair with. Thus, their crackers were born: hand-crafted and flavorful with options for those who like their cheeses ‘naked’ to flavored foundations for your fromage. These water crackers are delicate and crispy, a gently toasty background for the cheese of your choosing!
Chaubier
Poitou Charentes, France, Cow & Goat’s Milk
This marvelous offering from France’s Loire valley is a blend of pasteurized cow and goat’s milk. The rind is washed regularly as it ages over the course of six months, lending a pleasant nutty richness to the exterior of the cheese. This is a perfect complement to the tangy and creamy paste.
Roaring Forties Blue
King Island Dairy, King Island, Australia, Cow’s Milk
Westerly winds sweep across this small island just south of Melbourne with a ferocity that is legendary. Roaring down the 40 degree longitude line, these winds became the namesake of this dairy, and cheese. Shipwrecks along the coast provided foreign seeds an opportunity to germinate, creating the diverse and verdant grasses that support the dairy’s pastures to this day. This blue is full-bodied and fruity with a fudgy texture and earthy undertones.
Campo de Montalban
Castilla La Mancha, Spain, Cow, Sheep & Goat’s Milk
This cheese was granted its own name distinction in 1985, after being accepted under the heading of Manchego from its inception. A blend of cow, sheep and goat’s milk creates a harmonic balance of piquancy and richness with hints of barnyard, roasted nuts and caramelized onions.
Asiago Fresco
Veneto, Italy, Cow’s Milk
A younger and fresher version of the firm grating cheese you may be used to, this mild yet flavorful cheese from the northern edge of the Veneto region of Northeastern Italy is a classic choice for a snacking table cheese. Named for the city of its birth, this cheese presents a clear picture of the high quality cow’s milk from which it is made, with nuanced nutty notes and fruity undertones.
Prairie Breeze
Milton Creamery, Milton, Iowa, Cow’s Milk
This internationally award-winning cheddar is exactly what its name evokes: grassy and floral with notes of fresh milk and a pleasant crystalline crunch hidden amongst its moist and crumbly curd structure. Head cheesemaker Galen Mussner won his first award for the cheese at the age of 17, and, along with his father, credits the help of hand-milked pasture-fed cows from Amish farms within 15 miles of the creamery for most of their success.
Water Crackers
Fine Cheese Crackers, Bath, England
The founders of the Fine Cheese Company cheese shop in Bath were curious as to why the plentiful array of artisan cheese was lacking a range of appropriate crackers to support and pair with. Thus, their crackers were born: hand-crafted and flavorful with options for those who like their cheeses ‘naked’ to flavored foundations for your fromage. These water crackers are delicate and crispy, a gently toasty background for the cheese of your choosing!