Montgomery’s Cheddar After a long absence, we’ve just received a new wheel of Montogmery’s Cheddar from Neal’s Yard Dairy! This cheese is a large format (it weighs about approimately 52 pounds), clothbound, raw cow’s milk cheddar. It is made from the milk of 140 Friesian cows. The Montgomery family has been making this cheese since 1911…
The Cheese Bar
Red Rock Cheddar Blue/Scott Paul Wine Tasting/Raclette Night
October is American Cheese Month! Established by the American Cheese Society, this month is a celebration of the quality and diversity of American artisan cheese. In celebration we will be highlight a different American cheese each week! This week we would like to tell you about Red Rock from Roelli Cheese Haus. Chris Roelli…
Beaufort d’Ete/ Wines Tasting
Beaufort d’Ete Cheese is Back We are excited to have Beaufort d’été back in the case! Beaufort is a raw milk alpine cheese made in the Haute-Savoie region of France. The Beaufort that we have in is a summer milk Beaufort, or d’été, meaning that it is made exclusively from the milk of cows that have…
Evalon/Fall Wines Tasting
Evalon La Clare Family Creamery is a family owned and operated creamery located in Malone, Wisconsin. Larry and Clara Hedreich purchased the farm as a hobby in 1978. Today, the couple and their five children all work for the family creamery. La Clare makes cheeses from the milk of their 800 goat’s as well as from…
Monte Enebro/Trisaetum Winery Tasting
Monte Enebro Monte Enebro is made by Paloma Baez in Avila, Spain. Paloma learned to make Monte Enebro from her father, Rafael, the creator of this lovely cheese. This goat’s milk cheese defies boundaries, being both a soft-ripened cheese as well as a blue. Rather than piercing this cheese in order to create blue veins,…
Robiola Roccaverano DOP/La Randonee Wine Tasting
Robiola Roccaverano DOP Robiola di Roccaverano D.O.P. is a lovely soft-ripened cheese for all the goat lovers out there. This cheese is made in the northern Italian region of Piedmont, in and around the town of Roccaverano. This particular robiola is the only one to have a PDO (Protected Designation of Origin) which requires the…
Sennerkäse with Fenugreek/Hot Weather Wine Tasting
We have a new cheese in the case this week! Sennerkäse with Fenugreek is a German cheese made at Obere Mühle, a cooperative dairy in Allgau, Germany. This cheese is made by one of our favorite producers, Arturo Chiraboga, who also makes the decadent Chiriboga Blue. This raw cow’s milk cheese has a tacky orange…
Paski Sir/Summer Budget Wine Tasting
Paski Sir If you’re looking for a cheese to snack on while watching the World Cup this weekend, we might suggest Croatia’s Paski Sir! Paski Sir is a lovely sheep’s milk cheese made exclusively on Croatia’s tiny Pag Island. This cheese is made from the milk of the indigenous sheep, Paska Ovca, who graze on…
Kikorangi Blue/Spanish Wine Tasting
Kikorangi Kapiti Kikorangi is made in Manurewa, New Zealand. The recipe for this cheese was first created in 1984 by Ross McCallum and Neville McNaughton before artisan cheesemaking had really taken off in New Zealand. Kikorangi, meaning blue sky in Maori, is a natural-rinded triple cream blue cheese. The addition of extra cream when the…
Testun di Capra/Mediterranean Wine Tasting/Beer&Cheese Fest
Testun di Capra We’ve just received a lovely wheel of Testun di Capra that’s tasting great! This natural-rinded cheese is made from 100% raw goat’s milk. It is cellar-aged for approximately 45 days in the mountainous region of Piedmont, Italy. The aging period allows the cheese to develop a chalky, grey rind while the paste…
La Retorta/Apolloni Wine Tasting/Beer & Cheese Fest
La Retorta La Retorta is made by Finca Pascualete in Extramadura, Spain. The family-owned estate has been making cheese since centuries. The torta-style cheese is made from raw Merino sheep’s milk and thistle rennet. Aged for just over 60 days in their estate caves, this cheese has a soft supple center and a thin firm…
Sparkenhoe Mature Red Leicester/Wacky Wine Tasting
Sparkenhoe Mature Red Leicester Sparkenhoe Dairy, located in Leicestershire, England, is the only traditional producer of Red Leicester in existence today. Cheesemakers, David and Jo Clarke, make Red Leicester in the traditional broad and flat round using raw milk from their pedigree herd of Holstein-Friesian cows. Sparkenhoe Mature Red Leicester is made using similar techniques…