AMERICA BASQUE COUNTRY BELGIUM FRANCE FRENCH AIR SHIP GERMANY GREECE & BALKANS HOLLAND IRELAND ITALY SPAIN SWITZERLAND UNITED KINGDOM CHEESE INDEX

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2 AMERICA BASQUE COUNTRY BELGIUM FRANCE FRENCH AIR SHIP GERMANY GREECE & BALKANS HOLLAND IRELAND ITALY SPAIN SWITZERLAND UNITED KINGDOM CHEESE INDEX

3 WELCOME TO THE PETERSON CHEESE CATALOG! PACKED WITH LOCAL FAVORITEES, AMERICAN ORIGINALS, AND OLD WORLD CLASSICS, THIS CATALOGUE IS YOUR GUIDE TO OUR CONTINUALLY EVOLVING SELECTION OF SPECIALTY CHEESE. TRADITIONAL CHEESEMAKING, AUTHENTIC FLAVORS, AND A SENSE OF PLACE ARE THE CORE IDEAS BEHIND OUR CHEESE PROGRAM, AND YOU WILL SEE THESE THEMES THROUGHOUT THE CATALOG. WE ARE PROUD TO OFFER OUR COLLECTION OF WONDERFUL SPECIALTY CHEESES TO YOU AND EXCITED TO WORK WITH YOU TO PROMOTE THEM IN YOUR BUSINESS.

4 A M E R I C A

5 AMALTHEIA DAIRY BELGRADE, MT Melvyn and Sue Brown began their Grade A organic Amaltheia Dairy on Thanksgiving Day They started milking with 90 goats. Initially they sold their milk to a distributor making gourmet cheese for California customers. In the spring of 2002 the Browns decided to develop and operate their own cheese facility. Today, they are milking about 280 goats and producing 150 gallons of goat milk each day. Their chèvre takes three days to make and is produced in small batches. The herbs used to flavor the cheeses are locally grown and organic whenever possible; their flavored goat cheeses are all-natural, certified organic by the USDA, and made with vegetable rennet only Plain Chèvre 12/4oz Roasted Garlic and Chive Chèvre 12/4oz Smoked Chèvre 12/4oz Spiced Pepper Chèvre 12/4oz, Special Order From smoked, to garlic and chive, to spiced pepper, and all the way to good old plain, fresh chevre, there s a creamy, fresh goat cheese from Amalthea dairy for every palate! The original chevre, along with the garlic and chive version, are both American Cheese Society award winners. Goat s Milk Fresh Cheese Whole Milk Goat Ricotta 12/4oz Special Order A rich and bright goat ricotta made from whole milk. Goat s Milk Fresh Cheese BEECHER S HANDMADE CHEESE SEATTLE, WA 4 In the heart of Seattle s historic Pike Place Market, visitors press their noses against the windows at Beecher s Handmade Cheese to witness a vat of creamy white milk transformed by the expert hands of the cheesemaker. They watch as curds materialize from the milk, and then knit together to create a fine artisan cheese. Beecher s is well known and loved around the Pacific Northwest, though they also have a second facility in New York.

6 07079 Dutch Hollow Dulcet 40lb Dutch Hollow Dulcet Precut This washed-curd jack-style cheese is produced only in Beechers New York City Facility. The beautiful 100% jersey cow s milk comes from Dutch Hollow Farm in upstate New York and produces a rich, creamy cheese. Jack Style Flagsheep 16.5lb Wheel Flagsheep 16/8.2oz Precut This twist on Flagship Reserve is a blend of cow and sheep s milk. This clothbound mixed milk original is sweet and fruity and won Best of Show at the 2012 ACS conference. Cow and Sheep s Milk Clothbound Aged 15 Months Flagship Colossal Cut 4/7.5lb Flagship 40 lb Flagship 1/5lb Loaf Flagship 48/3oz Precut Flagship 24/7.2oz Precut Beecher s signature cheese, Flagship is a creamy combination of cheddar and gruyere cultures, carefully aged for one year to deliver a distinctive, robust, nutty flavor. Cheddar-Style Aged 15 Months Flagship Reserve 16lb Wheel Flagship Reserve 16/7.5oz Precut Flagship Reserve is a bandaged cheddar: the wheels are wrapped in cloth and open-air aged for at least one year. This cheese is made only on days when the milk composition is just right, allowing for a lower moisture and higher salt American Artisan Cheese

7 content, but preserving the creamy finish that Kurt Dammeier (whose middle name is Beecher) demands of this fine cheese. By air-aging this cheddar there is a 14-16% moisture loss during aging that concentrates the rich flavor and produces a finish that lingers on the palate. In 2007, the American Cheese Society named Beecher s Flagship Reserve America s Best Cheddar. Clothbound Aged 15 Months Just Jack 40lb Just Jack 24/7.2oz Precut Just Jack 5lb loaf Beyond your basic Jack cheese, Just Jack is especially creamy & rich in flavor. Jack Style 6 Beecher s Flagship Reserve

8 10728 Marco Polo 40lb Marco Polo 24/7.2oz Precut Marco Polo 5lb Loaf Beechers Marco Polo is a creamy cheese blended with lightly milled green and black Madagascar peppercorns. The result is cheese with bite and texture sophisticated yet approachable. Flavored Cheddar Marco Polo Reserve 1/16lb Truckle Made with both green and cracked black pepper corns, this special version of Marco Polo is clothbound and aged in open air, allowing for a lower moisture content that really intensifies the rich flavors found in this cheese. Clothbound Flavored Cheddar New Woman 40lb New Woman 24/6.56oz Precut New Woman 5lb Loaf A Beecher s favorite, New Woman s unusual and satisfying flavor is sure to excite your taste buds. With Jamaican Jerk spices, it is earthy with a touch of brown sugar and cloves. Flavored Cheddar Smoked Flagship 5lb Loaf Smoked Flagship Precut 24/7.2oz 15 months of aging nurtures the flavor and texture of Flagship to perfection. The cheese is then naturally smoked over a distinctive blend of apple and cherry wood, resulting in Flagship s signature robust and nutty flavor infused with the heady, fruity essence of natural hardwood smoke. Smoked Aged 15 Months American Artisan Cheese

9 06535 Yule Käse 16lb Seasonal Special Order Yule Käse is a special holiday version of Flagship Reserve. The wheels are clothbound and aged for 13 months before finishing their maturation in local red wine and blackberry honey. Flavored Clothbound Aged 13 months BEEHIVE CHEESE COMPANY UINTAH, UT The Beehive Cheese creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains home to world-class powder skiing in the winter and meadows of heavenly wildflowers in the summer. It is a modern cheese operation where old-world craftsmanship is practiced. Beehive s cheeses carry undertones of Utah s unique high-desert and four-season ecosystem. Tim and Pat use only first-class-grade whole milk from Jersey cows at Ogden s Wadeland South Dairy: 350 acres near the salty marshes, ponds, and mudflats of the mineralloaded Great Salt Lake. The same nutrient-rich soil that feeds thousands of migrating birds, feeds the lush alfalfa that the cows love to eat Barely Buzzed 5lb Barely Buzzed 10/4oz Precut Barely Buzzed 12/6oz Precut This is a full-bodied cheddar with a nutty flavor and smooth texture. The cheese is hand-rubbed with a Turkish grind of Colorado Legacy Coffee Company s (the cheesemaker s brother) Beehive Blend. The blend consists of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavender buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in humidity-controlled caves, and moved to different temperatures during the aging process to develop texture and flavor. The name Barely Buzzed comes from Andrea at Deluxe Foods in California. She was the winner of the Name This Cheese contest. 1st Place, Flavored Cheddar. American Cheese Society Annual Competition 2007, 2008, and Rubbed Rind

10 25341 Big John s Cajun 10/4oz Precut, Special Order Cayenne is used instead of paprika in this Cajun rub, adding a nice layer of heat to the mix. The rub recipe was developed by a local Utah chef, John Dearmin. Rubbed Rind Hatch Chili 10/4oz Precut, Special Order Spicy hatch chilies are mixed into the paste of the cheese, and a rind rub of dried chilies and spices adds an extra oomph to this original cheese. Rubbed Rind Seahive 8/5lb Special Order Seahive 10/4oz Wedge Seahive is hand-rubbed with Beehive wildflower honey and local Redmond RealSalt. The honey is harvested from a local farm where the bees visit wildflowers and fruit orchards. The salt is from an ancient sea bed near Redmond, Utah and contains unique flecks of color that are the result of more than 50 natural trace minerals. Rubbed Rind Smoked Apple Walnut 10/4oz Precut, Special Order Jersey cow s milk creates a great base for this cheese that is smoked over Walnut wood and sliced red apple. Smoked Teahive 10/4oz Precut, Special Order This rich cheese is made from Jersey cow s milk, and the rind is rubbed with tea and bergamot. An American Cheese Society award winner! Rubbed Rind American Artisan Cheese

11 BELLWETHER FARMS PETALUMA, CA In 1986, Cindy Callahan purchased a few sheep to help mow the pastures on the farm in Petaluma, California and make them more manageable. In turn, the first steps were taken to get into the cheese making business, now under the direction of her son and cheese maker, Liam Callahan. A commitment to the highest quality milk drives the cheese making at this artisan company, where they use their own sheep milk and the Jersey cow milk from their neighbors. Bellwether continues to win numerous awards at the American Cheese Society and their products have been written about in many magazines and books. Currently, we offer a selection of their fresh cow s milk cheeses Carmody 1/3lb, Special Order Carmody 15/7oz Precut, Special Order Made from rich jersey cow s milk collected from neighboring farms, Carmody is a beautiful expression of Petaluma s terroir. The beautiful golden paste is buttery, and a perfect melter. Jersey Natural Rind Aged 6 Months Crème Fraîche 8/7.5oz Crème Fraîche 9/5 oz This cultured cream is based on the traditional French pantry item and is making its way into American kitchens as well. Use this thick, mouthwatering cream in soups, sauces, and baked dishes like a potato gratin, or try a simple dollop over fresh seasonal fruit. The flavor is milky-fresh and sweet with a tart appeal. Fresh Cheese Fromage Blanc 8/7.5oz A wonderful alternative to cream cheese and fresh chèvre, this rich, flavorful Jersey cow s milk cheese can be used in many ways. Smooth and creamy in texture, it has a buttery, full flavor with a tangy bite. 10 Fresh Cheese

12 21967 San Andreas 1/3.5lb, Special Order Made from raw sheep milk, San Andreas is named after the infamous fault line that runs through California. Created as an homage to Italian pecorino, this little cheese has a smooth texture with a well balanced salinity. Sheep s Milk Natural Rind Raw Milk Aged 3-4 months CELLARS AT JASPER HILL GREENSBORO, VT Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Jasper Hill s mission is to make the highest possible quality products in a way that supports Vermont s working landscape. They are focused on quality and innovation in the artisan cheese industry and promoting their regional taste of place. We stock a rotating selection of Jasper Hill cheeses and offer more options by preorder Bayley Hazen Blue 4/6.5lb Wheel, Special Order Bayley Hazen Blue is a natural-rinded raw milk blue cheese. Ayrshire milk from the morning milking is selected for the production of this standout cheese, and the quality of the milk fat makes for a unique blue that ages well. The paste of a Bayley Hazen is drier than most blues and the penicillium roqueforti takes a back seat to an array of flavors that hint at nuts and grasses and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter. It is aged between 4 and 6 months. Bayley Hazen is named after an old military road that traverses the Northeast Kingdom. The road, commissioned by General George Washington, was built to carry troops to fight the English on a Canada front. Though no battle ever took place, the road brought Greensboro its first settlers and continues to be used. Blue Raw Milk Aged 4-6 Months Cabot Clothbound Cheddar 34lb Wheel Cabot Clothbound Cheddar Quarter Wheel Cabot Clothbound Cheddar 18/7oz, Special Order Cabot Clothbound Black Label 1/34lb Preorder American Artisan Cheese

13 12 Harbison

14 Cabot Clothbound is a handsome, natural-rinded traditional cheddar, bandaged with muslin and skillfully aged a minimum of 10 months at the Cellars at Jasper Hill. Cabot Clothbound has all the characteristic texture of an English-style cheddar, with sweet caramel and milky flavors that distinguish this cheese at the counter. Cabot Clothbound Cheddar has won many awards and took Best in Show at the American Cheese Society competition in Clothbound Aged 9-14 Months Harbison 9/9oz Special Order Harbison is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal, and bright flavors. This cheese is named after Anne Harbison, who is seen by many to be the grandmother of Greensboro, VT. She s active in the community, runs a bed and breakfast, and volunteers at the public library, and has known the Kehler brothers since they were children. The bark, cut from Jasper Hill Farm s woodlands, holds the delicate cheese together, provides flavor to the creamy paste, and allows for an ideal presentation as the centerpiece of a cheese plate. Harbison is made from pasteurized cow milk. Bark Wrapped Bloomy Aged 6-13 Weeks Kinsman Ridge 5lb Wheel, Special Order From the folks at Landaff Creamery, Kinsman Ridge is a tomme-style cheese made with raw milk and a naturally molded rind. The cheeses are washed with a salt/water brine at the beginning of maturation and then left to develop a delicate fleur of white and grey molds. The semi-soft paste ripens to a creamy texture, yielding pronounced flavors of butter, cultured cream, and a slight woodsiness. Semisoft Tomme Raw Milk Aged 3-5 Months Landaff 8.5lb Wheel, Special Order Landaff has a rustic, natural rind and a semi-firm paste showing subtle aromas of cave and grass. This American original has a balanced complexity and harmonizes a bright buttermilk tang and savory brown butter notes. Landaff is versatile enough for the kitchen and melts exceptionally well, while retaining a smooth body and indulgent character. Doug and Deb Erb craft Landaff on their second-generation dairy farm in the American Artisan Cheese

15 White Mountains. Declining milk prices drove the Erbs determined pursuit of cheese making as a way to revitalize their farm. Doug developed Landaff after study with the Vermont Institute for Artisan Cheese and time spent making Caerphilly with the Duckett family of Somerset, England. Semifirm Tomme Raw Milk Aged 4-6 Months Moses Sleeper 4/1.25lb Wheel, Special Order Moses Sleeper is one of the newer cheeses from Jasper Hill s cheese house in Greensboro, VT. Modeled after the classic French Brie, Moses Sleeper is chalky when young and becomes creamy as it ripens, with a long finish reminiscent of grass, brassica vegetables (cauliflower, asparagus), and hay. The clean, rich, award-winning milk from the small herd of cows at Jasper Hill Farm makes the creamy sweetness in this cheese just that much more pleasing to the palate. Bloomy Rind Aged 6-12 Weeks Oma 4/1.25lb Wheel, Special Order Oma is named for grandmother Erika von Trapp, who settled the farm with her husband Werner. It is a pudgy, washed-rind tomme with balanced pungency. Though not based on any other specific recipe, the decadent style is immediately familiar. Sebastian learned to make cheese by working at Jasper Hill Farm and both brothers spent time with Neal s Yard Dairy in preparation for their new pursuit. Oma has a soft, golden interior that, depending on age, ranges from thick and creamy to pudding-like though never runny. This indulgent mouthfeel, coupled with a tender, palatable rind and balanced character, remind us of the French Reblochon. Its flavor is buttery and round with a reserved earthy aroma. Oma is beverage-friendly, especially with craft beers, and it is a suitable match for dried fruit or fig jam. Washed Rind Tomme Raw Milk Aged Weeks Weybridge 10.4oz Wheel, Special Order This delightful, delicate little cheese has a fluffy whipped texture and big farm fresh flavor. Weybridge is made with pasteurized organic cow s milk. 14 Bloomy Rind Aged 4-8 Weeks

16 26314 Willoughby 8/8oz Preorder Willoughby was a Cellars collaboration with cheesemaker Marisa Mauro, when production ceased due to a creamery fire. Jasper Hill resurrected this complex little washed rind. This savory orange rinded cheese has hints of peat and onions, with a beefy, fatty finish. Washed Rind Aged 6-12 Weeks Winnimere 2/1lb Seasonal, Special Order Winnimere is a take on the classic cheeses from the Jura Mountains such as Vacherin Mont d Or. Like these traditional cheeses, Winnimere is only produced during the winter months when Jasper Hill s Ayrshire cows are giving rich, hayfed raw milk. The young cheeses are wrapped in tender spruce bark harvested on the farm and washed with cultured brine for even rind development. At 60 days this decadent cheese is spoonably soft and has notes of smoked pork, sweet cream, and a distinct woodsy finish. Best enjoyed whole by removing a part of the top rind and spooning out the rich paste. Bark-Wrapped Washed Rind Raw Milk Aged 60 Days CREAMERY 333 BELMONT, WI & BROOKLYN, NY Creamery 333 is the creation of 3 friends, each with a different background and field of expertise. Renowned French affineur Herve Mons, established and awardwinning goat cheese maker Arnaud Solandt, and cheese innovator Francois Kerautret, have combined the best of their experience and knowledge to create a New World creamery rooted in Old World tradition. All 3 friends share a common passion for life and good food that is evident in their work. Creamery 333 s mission is to create quality, authentic cheeses that highlight terroir and craftsmanship Tricycle 6/5oz Tricycle is a wonderful, soft goat cheese directly inspired by the traditional French goat cheeses made in the Loire Valley in France. It is made by a very skilled cheesemaker, Jean, in Wisconsin, where only the freshest goat s milk will be used in Tricycle production. As the cheese ages the wrinkled geotrichum rind develops, and the texture becomes rich and creamy. The flavors are bright and clean, finishing with a slight note of yeast. As Creamery 333 s second cheese, Tricycle is a great nod to the company s French roots. American Artisan Cheese

17 Goat s Milk Geotrichum Rind Aged 2 Weeks CYPRESS GROVE HUMBOLDT COUNTY, CA Mary Keehn started Cypress Grove in Humboldt County, CA in Their exceptional cheeses are the result of careful focus on the main ingredient: the milk. Initially the farm produced its own milk but over time, due to the demand for their product, they have built relationships with neighboring family-owned farms that produce their supply of pasteurized milk. These carefully managed and caredfor herds are able to provide a year-round supply for Cypress Grove. We offer Cypress Grove s excellent collection of fresh cheeses. For our Specialty selection, we have chosen to feature a few of Cypress Grove s most popular aged cheeses: Bermuda Triangle 1.5lb Prizm Made in a 1.5lb prizm-shaped log, this aged goat cheese is a double rind cheese that it is covered with a layer of ash, and then allowed to bloom with an edible white mold of Penicillium candidum. When young, the interior will be slightly fudgy and firm. As it ages, the cheese ripens from the exterior towards the center, becoming creamy and smooth in texture. When ripe, one should detect a combination of both characteristics: runny paste near the rind and a firmer paste toward the interior. When young, the flavor is tangy and light. As the cheese ripens it becomes stronger and more complex, with full even sharp but not pungent flavors. Goat s Milk Soft Ripened Aged 2 Weeks Herbs de Humboldt 6/4oz A hand-mixed blend of herbes de Provence is folded into pure Cypress Grove chèvre to create this creamy, savory cheese. Goat s Milk Flavored Fresh Cheese 16

18 11383 Humboldt Fog 4lb Wheel Humboldt Fog Mini 4/1lb Wheels This aged goat wheel is a double rind cheese with a layer of ash covered with the edible white mold. It also has a layer of ash running through the center, which is reminiscent of the early morning fog found in the area for which the cheese is named. On the cheeseboard Humboldt Fog makes a stunning presentation, with a stark white rind and interior, contrasted by layers of ash. The flavor and texture are likewise impressive: a fresh, tangy lightness that develops earthier, more complex characteristics with age. Humboldt Fog Minis are sized perfectly for restaurants; their smaller diameter makes them easy to portion and they present beautifully on the cheese plate. Goat s Milk Soft Ash Ripened Aged 2 Weeks Lamb Chopper 10lb Wheel Lamb Chopper 20/7.2oz Precut Born to be Mild, this sheep milk cheese is buttery in color and flavor with a long, complex finish. The texture is smooth and semi-firm, making Lamb Chopper an enchanting table or cooking cheese. The wheel is finished in natural wax. Made in Europe exclusively for Cypress Grove Chèvre. Sheep s Milk Gouda Aged 3 Months Midnight Moon 10lb Wheel Midnight Moon 20/7.2oz Precut Aged a minimum of six months, this blushing ivory-colored goat milk Gouda is dense and smooth. Nutty, brown butter notes are followed by a long caramel finish, and the texture has a slight crunch of protein crystals that form naturally with aging. Produced in the Netherlands for Cypress Grove Chèvre. Goat s Milk Gouda Aged 6 Months American Artisan Cheese

19 18823 Ms. Natural 6/4oz The building block for Cypress Grove s flavored fresh goat cheeses, this is the pure expression of their fresh chèvre. The goats at Cypress Grove are grazed on the lush pastures of the Northern California coast, and the result is fresh goat cheese with a rich, creamy texture and exquisitely clean flavor profile. Ms. Natural is pure and simple, with bright notes of lemon and no goaty aftertaste. Goat s Milk Fresh Cheese PsycheDillic 6/4oz Beautiful fresh chèvre covered in rare dill pollen. This cheese has a surprising depth of flavor with a tart and bright finish. Try this with your lox for a new twist on a classic! Goat s Milk Flavored Fresh Cheese Purple Haze 6/4oz Purple Haze is flavored with a wonderful blend of lavender buds and fennel pollen. Serve with a drizzle of local honey for a delicious treat. Goat s Milk Flavored Fresh Cheese Sgt. Pepper 6/4oz A spicy fresh chèvre made with exotic chiles that really pack a punch! The hot and spicy flavors are cooled by the lactic acidity of the fresh goat cheese. Great on its own or as an ingredient, Sgt. Pepper is a true show stopper. Goat s Milk Flavored Fresh Cheese Truffle Tremor 3lb Wheel Truffle Tremor is the newest creation from Cypress Grove. The earthy flavor of truffle comes through in this velvety goat milk cheese, making for another distinctive offering from Cypress Grove.

20 Goat s Milk Soft Ripened Aged 2 Weeks FISCALINI CHEESE SAN JOAQUIN VALLEY, CA Fiscalini Cheese is located in Modesto, CA, on a dairy farm founded in Late in 2000, John Fiscalini added a cheese plant to the dairy farm and a few months later hired Mariano Gonzales as the head cheesemaker. Mariano, born in Paraguay, is a world-renowned cheesemaker, learning from childhood how to make excellent cheese. Fiscalini specializes in gourmet cheddars, without the use of artificial ingredients such as preservatives or coloring agents. They make cheese the original way a labor-intensive process that brings out the taste and texture of the cheese. The cheeses are handcrafted and produced in small quantities in an open vat Fiscalini Bandage Wrapped Cheddar 15lb Quarter Fiscalini s bandage-wrapped cheddar is made in traditional 60-pound wheels, bound in cheesecloth to promote mold growth, and hand-turned daily for the first two months. This 16-month-aged cheese will only get better. Mariano and Fiscalini Cheese Company have been awarded Best Farmhouse Cheese in America for their Bandage Cheddar three years in a row (American Cheese Society August 2002, 2003, and 2004). James Montgomery from North Cadbury, England, world-famous maker of Montgomery Cheddar, calls this the best American cheddar available. This cheese has a firm, crumbly, strawcolored flesh and a nutty, slightly smoky, earthy, and more round finish than most aged cheddars. Laura Werlin, author of Cheese and Wine, notes that this cheddar pairs wonderfully with most heavy red wines and also with sweet whites, a rare attribute found in cheeses. Clothbound Raw Milk Aged 16 Months Purple Moon 8/6oz Since 1914, Fiscalini Farms has been making handcrafted works of art in the cheese making world. For four generations the Fiscalini family has maintained a California dairy tradition that continued the family s Switzerland dairy heritage reaching back over 300 years. Today their farm has grown to 530 acres, with 1400 Holsteins that provide the outstanding milk for their cheeses. If you have already tried their San Joaquin Gold and Raw Milk Farmhouse Cheddar, their Purple Moon is a must. If it is your first time, Purple Moon is a great introduction to their unrivaled cow s milk cheeses. Purple Moon is the American Artisan Cheese

21 quintessential California cheese that marries any cheese lover s favorite tastes: Farmhouse Cheddar soaked in Cabernet. Say no more... Flavored Cheddar Aged 6 Months GRAFTON VILLAGE CHEESE CO. GRAFTON, VT The Grafton Village Cheese Company is located in rural Grafton, Vermont, where a 100 year tradition of handcrafted cheese is continued. The finest milk from a collective group of farms, combined with the skill of their cheese makers, has placed Grafton Village in a group of regular award-winners in American cheese making. They exclusively use Jersey cow milk, which is known for rich, smooth flavor due to naturally high butterfat content. The milk is produced without the use of bovine growth hormone, or BST, and microbial rennet is used, making this cheese suitable for vegetarians Classic Reserve Cheddar 12/8oz, Special Order Classic Reserve Cheddar 10lb Block Classic Reserve is aged for 24 months and is the signature cheese of the Grafton Village Cheese Company. This raw milk cheddar is aged to release moisture while concentrating and developing intense, complex flavor. The high butterfat of the Jersey milk lends a smooth creaminess to the tangysharp bite of real Vermont cheddar. The texture is firm with fissures and cracks throughout the paste, and the flavor is an outstanding example of acidic, biting cheddar with full flavor. Cheddar Raw Milk Aged 2 Years Clothbound Cheddar 1/9lb, Special Order Bound in cheesecloth, Grafton s Clothbound Cheddar spends 6-8 months aging in caves. This firm-yet-crumbly cheddar has grassy, nutty notes that are rounded out by a buttery, mushroomy aroma. Clothbound Cheddar Raw Milk Aged 6-8 Months 20

22 10169 Grafton Maple Smoked Cheddar 2/5lb Block Grafton Maple Smoked Cheddar 20/8oz Precut This classic reserve cheddar has been smoked naturally with maple wood. Raw Aged 3 Months Smoked Cheddar Reserve 2yr Aged Waxed Cheddar 12/8oz, Special Order With well balanced acidity and moisture, Grafton s Reserve 2 year cheddar has a nutty, bright flavor profile, with a grassy, tangy finish. Cheddar KENDALL FARMS ATASCADERO, CA Raw Milk Aged 2 years Sadie Kendall started making cheese and crème fraiche straight out of the California Polytechnic Institute in She chose cheese over Law School, and describes the Kendall beginnings as follows: In the 80 s, it wasn t easy to find a cream producer willing to take the extra care and time required for our cream. After several false starts, a perfect match was made. We found a producer small enough to be willing to take the extra time. Then came the careful selection of starters, with a proper mix to bring out the beauty of that cream. Finally, it was right, perfect. We have been supplying the finest shops and chefs in California ever since Crème Fraîche 6/32oz Just as Sadie puts it, this Crème Fraiche is handcrafted and delicious. It has a creamy, clean, full flavor like those from the other side of the Atlantic. Perfect for cooking, or simply drizzled over fruit. MARIN FRENCH CHEESE CO. PETALUMA, CA Fresh Cheese Marin French Cheese Company is the oldest cheese manufacturer in the US and a unique part of American history. Known by locals as The Cheese Factory and by its brand name, Rouge et Noir, Marin French has produced hand-crafted, artisan American Artisan Cheese

23 soft-ripened cheese since Rouge et Noir cheeses are similar to French and European varieties but reflect the characteristics of Northern California, producing a unique regional style Original Brie 6/8oz Jersey cow s milk gives Marin French s Original Brie a delicious browned butter flavor and creamy texture. Unlike many producers, cultures are blended directly into the milk rather than sprayed on the surface. This technique allows the cheese to ripen more evenly and offer great flavor even at an early age. Full-flavored from the beginning, Original Brie becomes even richer and more deeply satisfying as it ages. Soft Ripened Aged 2 Weeks Brie Dome Supreme 4/1.1lb, Special Order Inspired by French triple crème bries, Supreme dome is aged for 9-14 days, where it develops a fluffy white rind that envelops the rich, tangy inner paste of the cheese. Soft Ripened Aged 2 Weeks Brie Petite Crème 6/4oz, Special Order This baby triple crème brie-style cheese is rich and buttery, with a smooth, creamy finish. Soft Ripened Aged 2 Weeks Petite Cendree Brie 6/4oz, Special Order This triple crème brie-style cheese has a thin layer of ash underneath it s fluffy white rind, and develops an earthy flavor profile. Ash Ripened Aged 2 Weeks Petite Breakfast Cheese 6/4oz Made with the same recipe as Marin s original brie, the Petite Breakfast skips

24 the aging room to offer a fresh brie! With a soft and spongy texture, this little cheese has a lactic tang. Fresh Cheese Schloss 6/8oz, Special Order Meaning castle in German, Schloss has been in production since This washed rind triple crème has a soft, creamy texture, and a full, savory flavor profile. Washed Rind Soft Ripened Aged 2 Weeks Triple Crème Brie 6/8oz le Petit Crème 6/4oz Aged 2 Weeks Triple Crème Jalapeño Brie 6/4oz, Special Order This is a triple crème with a twist: jalapeños are added during the make process to add a spicy kick. Flavored Soft Ripened Aged 2 Weeks Triple Crème Truffle Brie 6/1lb, Special Order Petite Truffle Brie 6/4oz This triple crème brie-style cheese is studded throughout with black truffles, that add an earthy, mushroomy aroma to its creamy paste. Flavored Soft Ripened Aged 2 Weeks American Artisan Cheese

25 MONTCHEVRE BELMONT, WI Montchevre Betin Inc. produces soft goat s milk cheeses: fresh, blue, brie, and Camembert. Located in tiny Belmont, Wisconsin, Montchevre sources milk from about 30 farmers located in the southwestern corner of the state. In an effort to become more environmentally friendly, Montchevre pioneered the use of methane digester technology at the dairy, using their high-tech process to convert whey into electricity. This process drastically reduces waste from the cheesemaking process, produces water for irrigation, and generates plenty of electricity to run the plant Bucheron 2/2.2lb Created in the style of the French original, Montchevre s Bucheron develops a dense center, with a rich, unctuous cream line just under the rind. This Wisconsin made goat cheese is earthy, tangy and fresh. Goat s Milk Soft Ripened Aged 5-10 Weeks Chèvre Blue 1/5lb Wheel Chèvre Blue Precut American Cheese Society st Place Winner in the Rindless Blue Vein Made From Goat s Milk Category. Chèvre in Blue is a traditional goat blue cheese made from prime quality goat milk and aged over 90 days. The mild goat flavor blends superbly with blue, and this cheese is wonderful crumbled on salads or in a homemade dressing. We also stock a selection of fresh goat cheeses from Montchevre both plain and flavored. Goat s Milk Blue Aged 3 Months MT. TOWNSEND CREAMERY PORT TOWNSEND, WA With a dream of reinvigorating the dairy industry on the Olympic Peninsula, owners Matt Day and Ryan Trail opened Mt. Townsend Creamery in the spring of Staying true to their values, only local milk from area farms is used to make these award-winning Pacific Northwest artisan cheeses. 24

26 14115 Campfire 1/5lb Campfire Precut 7/11oz This wood-smoked variation on New Moon is the result of a collaboration with Crimson Cove Smokehouse. The blend of alder and applewood smoke compliments the richness of flavor and texture in the cheese, producing a unique cheese steeped in traditional Northwest smoking methods. Smoked Cirrus 4/6.4oz This Pacific Northwest Camembert is inspired by the thin white clouds that hang over the Olympic Mountains, yet is rooted in the tradition of French cheese making. The white mold covering its exterior makes Cirrus come alive with an abundance of flavor as it ages. Soft Ripened New Moon 5lb New Moon 7/11oz Precut, Special Order This newer addition to the Mt. Townsend family is a simple whole milk cheese that is a great for daily use in everything from quesadillas to sandwiches. It is reminiscent of a Jack-style cheese, but New Moon offers a richer texture and a buttery flavor that is well-suited for everyday recipes. Its excellent melting characteristics are a particular favorite for those seeking an alternative to Mozzarella and Jack. Jack Style Off Kilter 4/6.4oz A small- format, washed-rind cow s milk cheese bathed in Kilt Lifter Ale from Seattle s Pike Brewing Company. Washed Rind American Artisan Cheese

27 10019 Red Alder 4.7lb Bulk Red Alder 7/10oz Modeled after classic Alpine style cheeses, each wheel is hand washed to enhance its nutty and earthy undertones. Alpine Style Seastack 4/6.4oz When Seastack debuted at the 2006 Seattle Cheese festival, it was described as a taste of the ocean. Seastack truly reflects the terroir of the Olympic Peninsula, with its rich, creamy texture and a salty earthiness that pays homage to the region s dairy tradition. Seastack is a semi-lactic set, soft- ripened cheese that is rolled in sea salt and vegetable ash prior to aging. Ash Ripened Truffle Stack 8/5oz Mt Townsend s original Seastack cheese, with the addition of Italian black truffle and sea salt. Upon release, it was awarded a gold medal for Specialty Outstanding Food Innovation by the Specialty Food Association. Flavored Soft Ripened NETTLE MEADOW FARM WARRENSBURG, NY Nettle Meadow is a goat and sheep dairy and cheese producer in New York s Adirondack foothills. Home to over 300 goats, 100 sheep, and a variety of farm sanctuary animals, Nettle Meadow is committed to the principles of natural and organic ingredients, happy and healthy animals, and carefully hand-crafted artisan cheese. Founded in 1990 on the site of a historic Adirondack dairy farm dating back to the 1700s, owners Lorraine Lambiase and Sheila Flanagan began as the farm s only caregivers and cheesemakers. Now, the two have grown to have a team of passionate people both making cheese and lovingly caring for the animals and the land, creating a model of sustainable agriculture. 26

28 28047 Briar Summit 6/8oz, Special Order Briar Summit is a bloomy white mold-ripened cheese handcrafted from goat, sheep, and cow s milk and infused with raspberry leaf tea and cow s milk cream for unique visual effect and an earthy flavor profile. The pyramid shape is stunning in the cheese case and gives variety on the cheese plate. Cow, Goat and Sheep s Milk Soft Ripened Cheesemaker s Folley 3lb, Special Order This tomme-style cheese is infused with whiskey and washed with a mix of whiskey and stout. It has a pleasantly smooth texture, and an extra oomph of flavor from the infusion and washes! Washed Rind Tomme Fromage Blanc Honey Lavender 8/5oz, Special Order This fresh, unsalted goat cheese is soft and spreadable, with a sweet, floral flavor profile. Goat s Milk Flavored Fresh Cheese Fromage Frais Apple Cider 8/5oz, Special Order Made with an Apple Cider syrup (from apple cider made on the farm!), this fresh mixed milk cheese is full of sweet, crisp flavor. Cow and Goat s Milk Flavored Fresh Cheese Kunik 6/10oz, Special Order Kunik Mini 9/4oz, Special Order The most popular cheese from Nettle Meadow Farm is Kunik: a bloomy rind goat s milk cheese made with the addition of cow s milk cream for its distinctive, rich, luscious flavor profile. When the cheeses are young the texture is dense and fudgy, and becomes more creamy as the flavors are intensified. American Artisan Cheese

29 Cow and Goat s Milk Soft Ripened Nettle Peaks 6/10oz, Special Order Made from 100% goat s milk, this pyramid is infused with nettle tea made by Sheila, then dusted with vegetable ash. A new American take on classic cheeses from Loire valley, the flavors are bright and clean, and the appearance is striking. Goat s Milk Soft Ripened Sappy Ewe 9/6oz, Special Order Sappy Ewe is a true expression of the terroir and the fruit of the land in the Adirondacks. Being such a prominent maple-producing region, Sheila decided to infuse this cheese with a maple reduction and cover it with black ash. Made with sheep and cow s milk, this unique cheese is one of the newest additions to the Nettle Meadow line. Offering a stark contrast between rind and paste with the unique addition of maple, this cheese is truly one of a kind. Sheep and Ash Ripened Simply Sheep 6/8oz, Special Order Simple Sheep is a semi-aged 100% sheep s milk wheel that is cultured differently than most of the other bloomy rinds produced by Nettle Meadow. Mild and buttery when it is young, it ages to become quite robust and intense. This is a true testament to the quality of the sheep s milk produced on the Nettle Meadow Farm. Sheep s Milk Soft Ripened Three Sisters 6/7oz, Special Order Three sisters is an artful balancing act of cow, goat, and sheep s milk and the result is an incredibly complex yet approachable piece of cheese. Each individual milk plays an important role in the flavor profile that Sheila has worked diligently to get just right. Excellent pairing for fresh fruit and lighter bodied red wines.

30 Cow, Goat and Sheep s Milk Soft Ripened POINT REYES FARMSTEAD CHEESE CA Point Reyes Farmstead Cheese launched in August of 2000 with the introduction of their beautifully handcrafted Original Blue, which was received to great acclaim. The farm is located north of Point Reyes on Tomales Bay. Until 2000, their herd of about 250 Holsteins was dedicated to fluid milk production. These happy cows are allowed to roam the pastures for 5 months of the year during the winter and spring. The grasses are then cut and preserved for silage, which is fed to the cows during the remaining months of the year to maintain consistency. The cheese maker, Monte McIntyre, was the Master Cheesemaker at Maytag Dairy for 10 yrs prior to joining Pt Reyes. Still family-run by the Giacomini family, this is a true farmstead operation with a wonderful collection of California artisan cheeses Original Blue 1/6lb Wheel Original Blue Crumbles 2/5lb Original Blue 12/6oz Precut This blue is made from hormone-free raw cow s milk, with microbial rennet and Penicillium roqueforti blue culture. After pouring the cheese curds into their forms, the cheeses are left in a cool, high-humidity room for 3 weeks, during which time they ll be salted once a day and rotated. On the fourth day the cheese is punctured with stainless steel needles and moved into an aging room to mature for at least 4 months. The texture is semi-firm with a rich, creamy consistency. The flavor has a citrus tanginess with nice complexity (from all the nutritious grass those cows are eating!) and a great salty-savory balance. Blue Raw Milk Aged 4 Months Toma 1/10lb Wheel A natural rind, semi-firm, farmstead cheese made from pasteurized cows milk, Toma has a creamy texture and buttery flavor, with a grassy-tangy finish. The wheels are aged a minimum of 90 days. Certified Kosher by the Orthodox Rabbinical Council of San Francisco. Tomme Style Aged 3 Months American Artisan Cheese

31 ROGUE CREAMERY CENTRAL POINT, OR Rogue Creamery s cheese making roots go all the way back to the 1930s when Tom Vella (father to renowned cheesemaker Ig Vella) decided to open a Southern Oregon creamery in the middle of The Great Depression. Today, Rogue Creamery continues to uphold the practices and principles of artisan cheese making as set out by the Vellas, and as of 2017, all of these spectacular blues are now certified organic Caveman Blue 1/5lb Wheel Caveman Blue is a fruity blue with slight vanilla tones and a texture full of butter and crystals. It is aged for approximately one year and has a natural rind. Blue Aged 6 Months Crater Lake Blue 1/5lb Wheel The most robust of all the blue cheeses from Rogue, Crater Lake Blue combines blue mold strains from around the world with Rogue Creamery s own molds. Covered with lustrous blue-green veins that mirror the intensity of Crater Lake, this silky cheese is rich and sweet with a deep buttery finish. Natural Rind Blue Aged 6 Months 30 Rogue River Blue

32 11010 Oregon Blue 1/5lb Wheel Oregon Blue 12/3.5oz Precut This is the first blue cheese created at Rogue Creamery by Tom Vella in It s an approachable blue with a firm, buttery paste and a bouquet of flavors to satisfy a range of paletes. Blue Aged 3 Months Oregonzola 1/5lb Wheel Oregonzola 12/3.5oz Precut, Special Order Oregonzola s Italian roots are evident in its name. Like Gorgonzola, this blue cheese manages to be sharp, fruity, and spicy all at the same time. After aging for one hundred-twenty days in Rogue Creamery s caves, Oregonzola becomes slightly creamy without becoming wet. Blue Aged 6 Months Rogue River Blue 1/5lb Wheel, seasonal This is Rogue s most famous blue cheese, steeped in local flavors. A seasonal release, Rogue River Blue is made once per year in a limited quantity and released just before the Autumnal Equinox. The raw milk comes from herds that graze on high-elevation pastures above the Rogue River Valley. Milk for each year s production is collected between the Autumnal Equinox and the Winter Solstice. Once the wheels are formed, they are wrapped in locally harvested grape leaves that have been soaked in pear brandy. The wheels are then cave aged for a minimum of 9 months before being wrapped and sent to market. Beautiful, intense and multilayered, Rogue River Blue is a Northwest classic. Blue Raw Milk Aged 9 Months Smokey Blue 1/5lb Wheel Smokey Blue 12/3.5oz Precut A long, gentle cold-smoking over Oregon hazelnut shells infuses Rogue Creamery s Smokey Blue cheese with an added layer of rich flavor and terroir. Sweet cream flavors and caramel notes balance earthy flavors of smoke and American Artisan Cheese

33 hints of roasted nuts. The result is a cakey, yet smooth blue cheese reminiscent of candied bacon. Blue Aged 6 Months ROTH KASE MONROE, WI Nestled in the rolling hills of Southern Wisconsin, Roth Käse s chalet factory houses a Switzerland-made copper vat for the traditional production of Gruyère. They use time- honored recipes and the freshest local milk to craft their cheeses. The cellar master and his team meticulously tend to the cheese throughout the curing process to ensure that each cheese leaving their care meets rigorous quality expectations. This commitment to excellence has earned Roth Käse cheeses over 100 awards in regional, national and international competitions over the past decade Buttermilk Blue 1/6lb Wheel Buttermilk Blue 16/6oz Precut Buttermilk Blue Crumbles 1/5lb bag Buttermilk Blue proves that not all great blue cheeses come from overseas. Drawing on the pristine natural resources of northwestern Wisconsin, Roth Käse s master cheesemakers begin with the freshest raw milk from herds of predominantly Jersey cows. The homogenized (not pasteurized) milk is inoculated with a secret blend of cultures, hooped by hand, pierced, salted, and cured for at least 2 months with regular rotation, ensuring a perfect cheese. Blue Raw Milk Aged 2 Months Buttermilk Blue Affinee 1/3lb Select wheels of Buttermilk Blue receive further curing for a minimum of six months, which results in a denser cheese with peppery notes and added layers of flavor. Blue Raw Milk Aged 6 Months 32

34 22645 Grand Cru 1/18lb Wheel, Special Order Made in the traditional Swiss style using copper vats, Grand Cru is a robust Alpine style cheese. It melts beautifully, and is full of deep, umami flavors. Alpine Style Aged 4 Months Gran Queso 1/5lb Wheel Gran Queso 12/6.7oz Precut Similar in style to Spain Manchego but made from cow s milk, Gran Queso has a firm body and rich, full flavor. In deference to Manchego, Gran Queso is matured and has a traditional basket-weave rind. The interior paste is ivoryyellow in color, becoming slightly darker towards the rind. The rind itself is painted with a breathable protective layer and is colored a rich yellow-brown. The flavors are sweet with a hint of salt, a noticeable sharpness, and long finish. Raw Milk Firm Grating Moody Blue 1/10lb Wheel Moody Blue 16-6oz Precut Made in small batches from fresh, local Wisconsin milk, this rich, creamy blue is delicately smoked over fruit wood to create subtle smoky undertones with hints of roasted nuts and coffee. Beautifully balanced, sultry, and seductive, Moody Blue is excellent on a cheese plate and delicious in culinary applications. Smoked Blue Roth Private Reserve 1/18lb Preorder Inspired by classic Alpine cheeses, Roth Private Reserve is an American original cheese with a natural rind and dense creamy paste. Made in copper vats and carefully aged for 6 months in Roth s cellars, this cheese is the latest innovation in a family tradition that dates back to It has a robust, grassy flavor and sweet nutty finish. Alpine Style Raw Milk Aged 6 Months American Artisan Cheese

35 SAMISH BAY CHEESE BOW, WA Suzanne and Roger Wechsler of Samish Bay Cheese have been making organic farmstead cheese in the Skagit Valley since They have a small herd of Milking Shorthorn and Jersey cows and use all of their milk to make cheese (and a little yogurt.) Their farm and cheese making operations are certified organic by the Washington State Department of Agriculture. All herbs used in the cheeses are also grown organically on the farm Gouda Organic 1/8lb Wheel Preorder Gouda Organic with Herbs 1/8lb Wheel Preorder Gouda Organic w/ Chili, Chive, and Onion 1/8lb Wheel Preorder Samish Bay Goudas are made with pasteurized milk and aged a minimum of 8 weeks. These certified organic cheeses showcase the quality of the farmstead milk and the herbs used to flavor them. Gouda/Flavored Gouda Aged 8 Weeks Ladysmith Organic 2lb Wheel Preorder Ladysmith Organic w/ Arugula 2lb Wheel Preorder Ladysmith Organic w/ Chives 2lb Wheel Preorder Ladysmith Organic, Small Wheel 4/1lb Wheels Preorder Ladysmith is a very fresh cheese produced several times a week by Samish Bay. The freshness of these cheeses dictates that they should be consumed while the fresh quality can be enjoyed, within a week or so of receiving them. In order to make sure you receive the freshest cheese possible, we pick Ladysmith up weekly on Wednesday and deliver it on Thursday and Friday by weekly preorder. Ladysmith was the 1st place winner in the Fresh Cheese category at the 2010 American Cheese Society competition! Fresh/Flavored Fresh Cheese SPRING BROOK FARM READING, VT 34 Spring Brook Farm follows a long tradition of cheese making which has its origin in the French Alps. Several years ago John and Janine Putnam of Thistle Hill Farm in nearby Pomfret, VT traveled to France looking for a cheese that would suit the milk

36 from their herd of Jersey cows and Vermont s climate. After much research and help from a French cheesemaker, they developed a semi-hard cheese and named it Tarentaise, after the valley in the French Alps which inspired it. As demand for their cheese grew, John and Janine collaborated with Spring Brook Farm and the Farms for City Kids Foundation to build on this Tarentaise cheese making process. Much like the variation from one cheese maker to the next within regional cheeses produced in Europe, both Spring Brook Farm Tarentaise made in Reading, VT, and that produced on sister farm, Thistle Hill Farm in Pomfret, VT, maintain unique flavor profiles. This is the result of subtle differences between the two farms the pastures, the Jersey herds, and the cheesemakers. The regional flavors are preserved and even highlighted in the respective cheeses. The result is a difference not only expected, but highly celebrated. Farms for City Kids has been in operation since 1994, bringing groups of children to the farm for a week at a time to experience a farm-based curriculum. The cheese house is designed to allow visitors to view the process of making cheese, and has been integrated into the educational mission of the foundation. Making cheese at Spring Brook Farm further enhances the educational mission by creating a venue for students to study economics, chemistry, microbiology, food preservation, health, and nutrition. All funds from the sale of cheese go to support the Farms for City Kids foundation Reading 18lb Wheel With advice from a French cheese making consultant, Reading was born. Made in a copper vat with traditional methods, this semi-soft alpine-style cheese has a creamy, nutty character infused with the flavor of the Vermont pastures and the rich milk of their small herd of Jerseys. The cheese melts well and is also a great stand-alone on a cheese platter. Alpine Style Washed Rind Raw Milk Aged 3-4 Months Tarentaise 18lb Wheel Tarentaise 1/4 Wheel Based on the Alpage-style cheese Abondance, Tarentaise is fairly firm and aged for at least six months. The flavor is grassy, nutty, and buttery; as the wheels age in our caves, the flavor becomes more assertive. Tarentaise was awarded the prestigious honor of Best Farmstead Cheese at the 25th American Cheese Society Conference. Alpine Style Raw Milk Aged 6 Months American Artisan Cheese

37 25489 Ashbrook 18lb Wheel Ashbrook 1/2 Wheel This new cheese from Spring Brook Farm is made in the style of the French Morbier, complete with its signature line of vegetable ash running through the center of the paste. This is achieved by splitting the wheels in half as soon as they can actually hold their shape, sprinkling the ash over the cut wheel, then pressing the halves back together for aging. The cheese is made from 100% raw Jersey cow s milk and formed into 18 pound wheels, which are then carefully washed and turned as they mature for the next 2-3 months. In summer, the cows graze in pasture which yields a beautiful yellow paste. There is a slight aroma of toasted peanuts, the texture is bouncy and the mouthfeel is heavenly-rich and creamy. The flavor is deep and buttery with notes of earth and grass. Alpine Style Washed Rind Raw Milk Aged 2-3 Months VELLA CHEESE COMPANY SONOMA, CA Vella Bear Flag Dry Jack - 18 months 8lb Wheel Mention DRY JACK and you re reminded not only of a remarkable cheese but also of an entire family history. The Vella Cheese Company in Sonoma, California fifty miles north of San Francisco has been operating for nearly seventy years, having transformed itself from a brewery into a cheese making facility during Prohibition. Ignazio s father, Tom, started the business in Like many wonderful foods, Dry Jack cheese is the result of both luck and design. A Sonoma cheese dealer was having a hard time selling his supply of Monterey Jack during World War I. He began stacking his cheeses in his basement, between wooden boards, since he had no place else to put them. He tended to the cheeses, adding a little salt to them and turning them every week. What resulted was a dry, aged cheese that particularly appealed to Italian immigrants who were searching for a hard grating cheese. (Italian cheeses were not being imported to the US at the time.) 36 Ignazio Vella is tireless in his promotion of high-quality cheese. He still dons a rubber apron, and like the rest of his workers, gathers the curds, ties them in muslin, and places the muslin sack of curds and remaining whey between his belly and the side of the cheese vat, squeezing out as much moisture as his strength will allow. The curds are then bundled and tied to drain further on wooden slats. The term dry comes from the fact that, unlike regular Jack cheese, Dry Jack is aged to allow much of the moisture to evaporate. A unique feature of Vella Dry Jack is its rind, which is coated with a mixture of cocoa, pepper, and oil. This dark brown rind not only adds a bit of spice, but also protects one of America s most soulful cheeses.

38 Firm Jack Style Aged Months VERMONT CREAMERY WEBSTERVILLE, VT Launched in 1984, Vermont Creamery still follows the path Bob and Allison Hooper took years ago crafting artisanal dairy products in the European style through a vital link with local farms. Based in the town of Websterville, the company supports a network of more than 20 family farms that provide milk meeting the highest standards of purity. While Vermont Creamery has earned worldwide recognition, the company is proudest of its contribution to the health of local agriculture. After all, as Allison learned on a family farm in France, quality originates at the source with the people who work the land and the pride they take in the yield Bijou 6/2oz, Special Order An American line of French-style ripened goat cheeses wouldn t be complete without a small Bijou-like Crottin. Bijou is French for jewel and epitomizes all that is special about goats milk and the making and caring for a small cheese. This geotrichum-rinded cheese has a unique sweet and yeasty flavor. Made with fresh pasteurized goat milk from family farms, Bijou curd coagulates overnight, drains in cheese cloth, and is then shaped into little buttons. Dried and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days. Serve toasted on baguette with a salad for a traditional French bistro Chèvre Chaud. Goat s Milk Geotrichum Rind Aged 1 Week Bonne Bouche 6/8oz Bonne Bouche literally means good mouthful, and is a French term used to describe a tasty morsel. This hand-ladled, ash-ripened cheese was first introduced in 2001 and continues to be a cheese lover s favorite. Goat s Milk Geotrichum Rind Aged 10 Days Coupole 6/6.5oz Preorder This American original is named for its likeness to a snow-covered dome shape and is one of the creamery s signature geotrichum-rinded cheeses. In the landscape of cheese varieties, it stands out as a distinct goat cheese. American Artisan Cheese

39 Coupole is made with fresh pasteurized goat milk that has been coagulated and shaped. Coupole s center has a dense texture and fresh milky taste. The cheese s allure is attributable to the intriguing contrast between the strong ripened flavor of the rind and the delicate fresh taste of its interior. The wrinkled, coral-like appearance makes for an impressive centerpiece on any cheeseboard, or melted on top of a perfectly grilled steak. Goat s Milk Geotrichum Rind Aged 1 Week Crème Fraiche 12/8oz Cups Crème Fraiche Vanilla 12/8oz Cups, Special Order Crème Fraiche was one of the first products made at Vermont Creamery. Using high quality cream from their local St. Albans Cooperative and natural lactic cultures, this crème fraiche is the Hoopers take on a French classic. Fresh Cheese Cremont 6/5oz, Special Order This mixed milk soft ripened button is a celebration of Vermont s terroir. The double crème, geotrichum-rinded cheese has a beautifully balanced flavor profile full of nutty tang, with a creamy texture. Cow and Goat s Milk Soft Ripened Aged 2 Weeks Cultured Butter, Lightly Salted 6/8oz Cultured Butter, Sea Salt 6/6oz in Baskets European-style cultured butter is amazing and Vermont Creamery makes one of the best. Made with high quality fresh cream, the butter is ripened with natural lactic cultures and then churned into a rich butter with an 86% butterfat content. The lightly salted butter is great for everyday use; the Sea Salt Baskets are flavored with crunchy Celtic sea salt. 38

40 15288 Quark 6/8oz cups Quark belongs to a family of European-style cows milk cheeses made with different textures and butterfat contents, to perform different roles in the kitchen. In Germany, quark German for curd is a popular everyday cheese that is well-suited to a wide variety of uses. At the request of a chef making traditional German-style pastries and desserts, Allison drew on her European education in artisanal cheese making to craft Vermont Quark with 11% butterfat and a smooth, creamy texture. Fresh Cheese St. Albans 9/2.82oz A unique American take on the classic French St. Marcellin. St. Albans takes its name from the town St. Albans in Vermont and is an homage to the long standing relationship with the farmers at the St. Albans Cooperative. This is the first 100% cow s milk cheese Vermont Creamery has produced as well as their first certified non-gmo cheese. The little wheels are hand shaped and after eleven days they are delicately place in the iconic ceramic crocks. The crock serves as the perfect vessel for baking and enjoying St. Albans with baguette or fingerling potatoes. Soft Ripened in Ceramic WILLAPA HILLS CREAMERY DOTY, WA Aged 11 Days Established in 2005, Willapa Hills Farm is a mix of lowland pastures and woodland hills on the banks of the Chehalis River. Three generations of family are involved in raising dairy sheep and making cheese on the historic farmstead in southwest Washington. They are a Washington State Grade A dairy and Licensed Dairy Processor. Their cheese and dairy products are handcrafted in a creamery located in a centuryold gambrel barn. Willapa Hills produces a variety of fresh and aged sheep, cow, and mixed-milk cheeses and dairy products. They have a particular passion for blue cheese and produce five distinct varieties. To ensure fresh natural milk, the sheep are raised on pasture year-round without exposure to pesticides, commercial fertilizers, or growth hormones. Their feed is free of animal byproducts and the grass hay is locally grown and nourished by the 70+ inches of rainfall that keeps the eastern edge of the Willapa Hills lush American Artisan Cheese

41 and green. The cow milk used in Willapa Hills cheeses comes from a local family dairy that shares the same commitment to fresh and natural milk. Only natural ingredients are used for all of Willapa Hills products, and the blue mold is certified gluten free Big Boy Blue 4lb Wheel All of Willapa Hills blue cheeses have a natural, wild rind that gives them a unique depth of flavor. The rinds are very sensitive to plastic wrap, which can suffocate the rind and result in off-flavors and colors. For best results, Willapa s blue cheeses should be stored in the original paper wrap with plastic on the cut face only. The newest blue cheese from Willapa Hills, Big Boy Blue is 100% cow s milk. Big Boy has the densest blue veining of all their blues, resulting in a slight punch that balances wonderfully with the creaminess of the cow s milk. Blue Aged 2 months Lilly Pad Barrel 1/15lb, Special Order Lilly Pad was inspired by European Alpine style cheeses, and keeping with tradition, has a washed rind. It is aged for over 5 months, during which it develops a beautifully firm, golden paste full of deep, brothy flavors and a browned butter finish. Alpine Style Aged 5 months Pluvius 8lb Wheel Pluvius is a natural rind cheese with broad appeal thanks to its firm texture and mild flavor profile. The cheese has subtle nutty notes that increase in complexity as it ages. Over time, the natural rind begins to ripen along the outer edges of the paste, creating a deliciously soft, creamy layer. Pluvius makes an attractive addition to a cheese plate or a delicious ingredient in recipes, both simple and elegant. Semi-Soft Aged 2 months We also carry a range of fresh, flavored cheese spreads from Willapa Hills. 40

42 THE AMERICAN CHEESE SOCIETY (ACS ) DEFINES ARTISAN CHEESE AS FOLLOWS: THE WORD ARTISAN OR ARTISANAL IMPLIES THAT A CHEESE IS PRODUCED PRIMARILY BY HAND, IN SMALL BATCHES, WITH PARTICULAR ATTENTION PAID TO THE TRADITION OF THE CHEESEMAKER S ART, AND THUS USING AS LITTLE MECHANIZATION AS POSSIBLE IN THE PRODUCTION OF THE CHEESE. ARTISAN, OR ARTISANAL, CHEESES MAY BE MADE FROM ALL TYPES OF MILK AND MAY INCLUDE VARIOUS FLAVORINGS.

43 BASQUE COUNTRY

44 23777 Agour Brique 4.4lb Block This cheese from Agour is formed as a rectangular brick and aged for at least 4 months. Its shape makes it easy to slice, and it conveys the same richness and character of AOC Ossau-Iraty. Made by Agour From the Pyrénées Sheep s milk, 50% Pasteurized milk Natural rind Aged at least 4 months Agour Pyrénées Brebis AOC Ossau-Iraty 10lb Wheel Agour Pyrénées Brebis AOC Ossau-Iraty 20/8oz Precut, Special Order This authentic Ossau-Iraty-Brebis-Pyrénées is made in the Basque Country from pure sheep s milk. Brebis is the French word for sheep and the sheep s milk cheeses of this region are some of the oldest in production. The Basques insist that their cheeses are around 4000 years old and often call them ardigasna, meaning ewe or local cheese. The Agour Company, located next to Baigura Mountain, is in the heart of the Basque Country. This artisan producer is committed to providing cheese of the highest quality and according to strict rules of tradition. About 100 shepherds from around the village of Hélette provide milk daily. Generations of shepherds continue to breed small flocks of the Manech breed, recognized by their red or black head and thick wool. Some of the AOC rules include that milk production must be done in the Basque Country from local herds; the milk must be transformed within 48 hours after milking; only natural rennet may be used; and the resulting flavor and texture must adhere to regular inspections by experts. This cheese is firm in texture with a rich, aromatic flavor and nutty aftertaste. Made by Agour From the Pyrénées Sheep s milk, 50% Pasteurized milk Natural rind Aged at least 4 months, usually 6 months Arpea 2/1.54lb Arpea in one of the first new cheeses to be produced at the Irati dairy. This small format 100% sheep s milk cheese has a lightly washed rind and is aged only two weeks before being packed for its trip across the sea. The paste is smooth and creamy when young with small eyes throughout. As Aprea matures the lactic vegetal flavors evolve into a savory nuttiness. Made by Agour From the Pyrénées Sheep s milk Pasteurized milk Washed rind Aged a minimum of 2 weeks Basque Cheese

45 23731 Ardi Gasna with Espelette 10lb Wheel Preorder This cheese is a recent addition to the Agour range. The famous Basque Espelette pepper is added to the cheese itself. The paste has a light orange tint and the pepper lends a little spice to the flavor. The addition of pepper prevents this from meeting the AOC requirements to be called Ossau Iraty; Ardi Gasna is the generic Basque name for sheep s milk cheese. Made by Agour From the Pyrénées Sheep s milk, 50% Pasteurized milk Natural rind Aged at least 4 months, usually 6months Bleu des Basques 6.6lb Wheels A rustic natural rind gives way to a smooth, dense paste shot through with blue veining. The characteristics of Basque sheep s milk dominate this cheese, giving it a creamy, melt-in-your-mouth texture, lactic flavors of butter and cultured cream, and a delicate spicy-floral edge. The spicy blue molds are a nice counterpoint to the richness of the milk and make this a complex and wonderfully balanced blue cheese. Made by Onitek From the Pyrénées Sheep s Milk Raw Milk Natural rind Aged at least 3 months Idiazabal DOP 7lb Wheel Idiazabal is a small village in the heart of the Basque region. Each fall with the first snow, farmers would descend from the mountain pastures with their flocks. At that time, an important farmers market would take place where smoked ewe s milk cheese would be sold. Normally this cheese is smoked with beech wood, hawthorn or cherry wood. Idiazabal is a robust and sharp cheese, made to be cured for a long period. Unpasteurized whole sheep s milk from Lacha and Carranzana breeds give it a slight piquant taste. Made by Bideki From Spain Basque Country region Sheep s milk, 45-50% Raw milk Natural, smoked rind Aged at least 6 months 44

46 23241 Istara AOC Ossau Iraty 9.5lb Wheel Istara AOC Ossau Iraty 12/6.4oz Precut This is a wonderful version of a traditional Ossau-Iraty-Brebis from the Rigal family of cheeses. It has a dense, semi-firm texture sometimes broken with a few thin fissures or holes, but otherwise compact. The flavor is refined and balanced: aromatic herbaceous and fruity qualities with a buttery rich finish. This cheese is similar in style to an Etorki but has much more character and complexity, largely due to its AOC status. Anyone who enjoys sheep cheese will quickly fall in love. Made by Louis Rigal From the Basque Country Pyrénées Sheep s milk, 50% Pasteurized milk Natural, brushed rind, finished with wax Aged at least 3 months Petit Basque with Waxed Rind 1.5lb Wheel Petit Basque with Natural Rind (Natamycin Free) This little sheep milk cheese hails from the Basque region of Southwest France, towards the Spainosh border. The size and shape are just right for a cheese tray and the texture is semi-firm. Traditionally served with black cherry preserves. Made by Lactalis Pasteurized milk From the Pyrénées-Atlantiques Sheep s milk, 50% Wax or Natural rind Aged at least 70 days Petit Brebis 6/1.61lb Wheels Another small format sheep s milk cheese from Agour, Petit Brebis gets its distinctive appearance from being hand molded and rubbed with Piment d Espelette. It has twice won a Gold Medal at the Salon d Agriculture for good reason. The paste is firm but buttery, and after three months of maturation the flavors become nutty and complex with notes of toasted caramel on the finish. Made by Agour From the Pyrénées Sheep s milk, 50% Pasteurized milk Natural rind rubbed with Pimenton d Espelette Aged 3-4 months Basque Cheese

47 B E L G I U M

48 23201 Chimay Biere Wheel 4.5lb Wheel Chimay Biere 10/7.2oz Precut A Trappist cheese from the Abbey of Chimay. It is washed with the well-known Chimay beer, giving it a characteristic aroma: the attributes of a pungent washed rind cheese filled out by the yeast and hops of a great beer. Despite being a washed rind cheese, it has a gentle flavor with a supple, smooth texture. Made by Chimay Fromages From Belgium Cow s milk, 45% Pasteurized milk Washed rind Aged around 2 months Chimay Grand Cru 7lb Wheel Grand Cru is a little bit stronger than the Classique due to different ferments. It has a darker rind and firmer texture. Store in the original box. Made by Chimay Fromages From Belgium Cow s milk, 45% Pasteurized milk Natural rind Aged around 2 months Vieux Chimay 7lb Wheel This is an aged cheese made in a domed shape, from the Abbey of Chimay. It has a semi-firm texture with mild, medium-aged gouda-style flavor. The coloring of the interior is a nice rosy-orange. Store in the original box. Made by Chimay Fromages From Belgium Cow s milk, 45% Pasteurized milk Natural rind Aged around 4 6 months Belgian Cheese

49 F R A N C E

50 23829 Abbaye Ste Mere/Saint Paulin 6lb Wheel Abbaye Ste Mere/Saint Paulin 8.8oz Precut Abbaye Ste Mere, also known as St. Paulin, is a traditional monastery-style cheese. It has a smooth, dense texture and a golden yellow washed rind. The rind is periodically washed with brine during maturation, and the aging brings out fruity aromas and yogurt-like lactic flavors. The wheels are wrapped in cryovac before being packed for export. This stops the aging process and keeps the cheese from becoming overly intense during shipping. Made by Isigny Ste Mere From Normandy Cow s milk, 45% Pasteurized Washed rind Aged at least 3 months Beaufort d Ete AOP 88lb Wheel Beaufort is a traditional mountain cheese made in the Savoie region of the French Alps. These massive cheeses weigh approximately 100lbs and are the product of a full day s milking from 45 cows. During the cheese making process, salt is applied only to the rind of the cheese. This helps the crust develop while preserving the sweetness and delicacy of the paste. Beaufort d Ete is made exclusively with summer milk, and the complex, powerful aromas are reminiscent of pastures with wild grasses and flowers. It finishes with a good tang and lingering nutty flavors. A Seignemartin Selection From Savoie Cow s milk Raw milk Natural, brushed rind Aged a minimum 12 months Bethmale Vache 6lb Wheel Preorder Bethmale Chevre 8.5lb Wheel Bethmale is named for a village located in a remote mountain valley that is a favorite of skiers and hikers. Produced by Jean Faup, our Bethmale is made with both goat and cow s milk. The goat s milk version has a white paste and a little more of an acidic edge, balanced with rich grassy flavors. The cow s milk rendition has a rich butter-yellow paste and very creamy mouthfeel. The rustcolored washed rind is lightly covered with white cheese molds and the paste is dotted with small eyes. Made by Jean Faup From Midi-Pyrenees Pasteurized Aged 4 months Cow or Goat milk French Cheese

51 23193 Bleu d Auvergne L Or des Domes AOC 2.5lb half wheel Blue d Auvergne may be produced from milk within the entire area of Auvergne, where the cheese has been made for a very long time. It is inoculated with Penicillium roqueforti in the milk as well as pierced with needles with the strain on them. It has an intense pattern of blue veining, with a moist, crumbly texture. The flavor is a balanced spicy-salty combination. Made by Soc. Fromagère du Livradois From the Auvergne Cow s milk, 50% Thermalized Milk Natural rind, wrapped in foil Aged a minimum of 4 weeks Bleu d Auvergne Terre des Volcans 5lb Wheel The combination of the highest quality milk and careful affinage by master affineur Herve Mons produces this spectacular blue cheese. The milk has been gently pasteurized, allowing its wonderful sweetness to balance the bite of the blue mold. Aged by Herve Mons From Roanne Low Temperature Pasturized Aged about 3 months Cow s milk Bleu des Causses AOC 5.5lb Wheel Bleu des Causses comes from the same region and cheese making tradition as Roquefort. Made from raw cow s milk, Bleu des Causses is well marbled with blue molds and has a dense texture. Its strong, spicy flavors are balanced by the richness of the milk. It is a full flavored blue cheese. Made by Les Compagnons Fromagers From Rouergue Cow s milk, 50% Raw milk No rind, wrapped in foil Aged 2 6 months in natural caves Brie du Pommier 2/1 Kilo Case This traditional brie comes from the same producer as our Camembert Le Pommier and is made with the same complex blend of cultures. The one kilo wheels are taller than the Camembert and the larger form brings out different characteristics as the cheese ripens. Brie du Pommier has notes of cultured cream and melted butter, alongside well-developed earthy, mushroom flavors. 50

52 Selected by Herve Mons From Normandy Cow s milk Low-temp pasteurization White Molded Rind Aged about 3 weeks Brie 60% Isifrance 6l.6lb Wheel Brie 60% Isifrance 12/8.8oz Precut A well-made double cream brie with a mild flavor. This is the classic most of us picture when we think brie. Made by Isigny Ste Mere From Lorraine Cow s milk, 60% Pasteurized milk White mold rind Aged about 3 weeks Bûche Maître Seguin 2.2lb Log A great representation of the classic buche style goat cheese log. Always made from fresh curd, the Maître Seguin is generously padded in bloomy Penicillium Candidum mold and left to age. Over time the paste just next to the rind will soften and begin to ooze, while the interior remains chalky and flaky in texture. Made by Sèvre et Belle From Poitou Goat s milk, 50% Pasteurized milk White mold rind Aged around 3 4 weeks Brie du Pommier French Cheese

53 05601 Bucherondin 4lb Log Bucherondin 10/5oz Precut Bucherondin is a log-shaped, soft-ripened goat s milk cheese coated with a fluffy bloomy rind. We like its texture as well as its slightly tangy taste. Easy to cut and portion, it is a favorite to many caterers, restaurants, and retailers. Made by Sevre et Belle From Poitou Goat s milk, 45% Pasteurized milk Bloomy rind Aged at least 2 months Camembert Le Pommier 12/8oz Case A tribute to the raw milk Camembert AOC, Le Pommier is made in collaboration with the affineur Herve Mons. While it is not possible to import raw milk Camembert to the US, we feel this is the next best thing! Norman milk is gently pasteurized and a complex blend of cultures are added. These cultures reproduce many of the characteristics of raw milk, and become evident in the textures & flavors of a Camembert Le Pommier as it ripens. Full-flavored & intense, this Camembert is very different than most of the Camembert-style cheeses on the US market. We are proud to offer this wonderfully stinky cheese! Selected by Herve Mons From Normandy Cow s milk Low-temp pasteurization White Molded Rind Aged about 3 weeks Cantalet Doré 20lb Wheel Cantalet Doré Precut One of the oldest of the French cheeses, Cantal was reportedly enjoyed over 2000 years ago in ancient Rome. Cantal AOC is named for the mountains of the Auvergne region and is often referred to as the French cheddar, though the recipes are very different, as are the resulting textures. When young, Cantal has a mild, buttery flavor that develops over time into a pleasant bite, reminiscent of sharp cheddar. Cantalet is a smaller form of Cantal. This 20lb drum-shaped cheese makes a beautiful presentation piece and fits nicely into the cheese case or buffet table. The basic flavor profile is the same as a full size Cantal, but the smaller wheels age differently and present more of the sharp cheddar flavors. 52 Made by Livradois From Auvergne Cow s milk, 45% Natural, brushed rind Aged 3-7 months

54 05602 Caprifeuille 6/9.9 oz Caprifeuille is a great example of the classic Loire Valley-style goat cheeses we truly love. Formed as small logs, these cheeses are surface-ripened with a culture called geotrichum candidum. The geotrichum culture forms a thin, delicate rind of ivory white molds and ripens the cheese from the surface inward. The maturation helps bring out the mineral and grassy flavors of the goat s milk. Made by Sevre et Belle From Poitou Goat s milk Pasteurized milk White mold rind Aged about 10 days Carré du Berry 6/8oz Case This small square (or carré) of goat cheese is fresh and tangy, with aromatic notes thanks to the herbs and juniper berries that cover the surface. The curds are set with a slow lactic process and hand-ladled into the molds, giving the cheese a smooth, velvety texture. Made by Jacquin Pasteurized milk From Berry, in the Loire Goat s milk, 45% Aged around 1 week No rind; covered with herbs & juniper berries Chabiquet 12/5oz Case Originally based on the traditional Chabis or Chabichou cheeses of the Loire, this Jacquin goat milk cheese is a fresh, yeasty, and fruity soft cheese for a cheeseboard. When young it doesn t have a rind and crumbles when cut into wedges. As the cheese ages, it develops a tender ivory and white molded rind, and becomes more balanced in flavor with fuller aromas. Made by Jacquin From Berry, in the Loire Goat s milk, 45% Pasteurized milk Fresh Aged around 1 week Chaource AOC 6/9oz Rounds This delicate, ethereal cheese melts on the palate with sweet cream and fruity flavors. It is good to eat at any stage of ripeness from young, not fully cured and slightly chalky, to fully ripe with a bite and the texture of soft butter. Created to accompany the sparkling wines of Champagne, this soft-ripened double-cream cheese is truly festive. French Cheese

55 Made by Lincet From Champagne Cow s milk, 50% Pasteurized milk White Molded Rind Aged about 2 weeks, up to 1 month Le Chevrot 6/6oz Case Chevrot is a small, cylindrical artisan goat cheese with a dense, semi-soft texture and generous, complex flavors typically found in well-aged goat cheeses. It is wonderful to eat at many stages, ages particularly well, and is a favorite of goat cheese lovers. Made by Coop. Sèvre-et-Belle From Poitou Goat s milk, 50% Pasteurized milk Natural ivory & white mold rind Aged a minimum of 60 days Coulommiers 6/400g It is said that Coulommiers is the ancestor of all Brie cheeses. Beneath its bloomy, edible white rind it has an extra-rich, creamy body. Coulommiers has an allure you will find irresistible. It is best eaten at room temperature. Made by Rouzaire From Ile-de-France Cow s milk, 50% Low temperature pasteurized White mold rind; soft, smooth paste Aged about 4 6 weeks Comté Extra la Gélinotte AOC 80lb Wheel Comté Extra la Gélinotte AOC 19/8oz Precut Quarter wheel Eighth wheel Aged months and made with milk from the Jura s famous Montbeliard cows, our la Gélinotte Comté selection melts beautifully and represents the classic flavors and character of Comté cheese. Each wheel is unique, but careful selection and aging ensures a consistently amazing cheese and pays tribute to the traditional farmers, cheese makers, and affineurs of the Jura Mountains. 54 A Seignemartin Selection Made in the Jura Mountains Cow s milk Raw milk Natural rind Aged months

56 12818 Comté Extra le Saut du Doubs AOC 80lb Wheel Comté Extra le Saut du Doubs AOC 19/8.8oz Precut Eighth Wheel Our le Saut du Doubs Comté selection is made exclusively with the summer milk of a single frutier and aged months. The golden summer milk is rich, sweet, and grassy. Careful aging brings out deep nutty flavors while preserving the sweetness and texture of the paste. This is an amazing cheese! A Seignemartin Selection Made in the Jura Mountains Cow s milk Raw milk Natural rind Aged months Delice de Bourgogne 4.4lb Wheel Delice de Bourgogne 10/6.4oz Precut At 75% butterfat, Delice de Bourgogne is an incredibly silky, indulgent piece of cheese. This triple crème ripens throughout, so the paste becomes creamy and very smooth from rind to center, without any chalky bits. The flavor has exceptional depth, characterized by sweet milky flavors and the lightest hint of lemon tang. Made by Lincet Pasteurized milk From Burgundy Cow s milk & cream, 75% White mold rind Aged about 1 month Époisses AOC 6/250g A king among cheeses, Époisses is a soft-ripened, washed-rind cow s milk cheese produced in the Burgundy region of France, where Fromagerie Gaugry sources only local milk that exemplifies the lush terroir of the region. While aging, cheeses are washed with cultured brine and Marc de Bourgogne, developing the thin wrinkled orange-red rind and distinct piquant aroma of this beautiful cheese. The rind produces a strong, earthy flavor and as you work toward the center the flavors become more buttery, with notes of peanut. Made by Gaugry From Burgundy Cow s milk, 45% Washed rind (Marc de Bourgogne) Aged a minimum of 29 days French Cheese

57 24986 L Ami de Chambertin 6/200g Preorder L Ami de Chambertin was created in 1950 by Raymond Gaugry to be a perfect pairing for the grand cru wines made near the village of Gevrey-Chambertin. A close cousin to Époisses, L Ami du Chambertin is very closely related, but its smaller diameter and taller height results in a cheese that ripens differently as it ages. When eaten young, the interior paste is dense and cakey with a thin, creamy veil just beneath the rind. As it matures, that cakey interior evolves to a rich, creamy texture that is best served with a spoon. Made to pair perfectly with Gevrey Chambertin, this silky washed rind cheese is an amazing addition to the serious cheese lovers plate. Made by Gaugry From Burgundy Cow s milk, 45% Washed rind (Marc de Bourgogne) Aged a minimum of 29 days Elderflower Tomme La Cigogne 12lb Wheel Elderflower Tomme La Cigogne 12/7.6oz Precut Elderflower Tomme La Cigogne Quarter Wheel For generations, the delicate Elderflower has been hand-picked throughout Northern Europe and used to flavor traditional desserts and liqueurs. Elderflower has recently grown in acclaim through use in cuisine by some of the world s most renowned chefs, and popular cocktail liqueurs like St. Germain. Recognizing its growing appeal, and in celebration of the significance of the elderflower to the inhabitants of the Alsace region, family-owned Alsatian cheese maker Haxaire has begun infusing a traditional Alsatian cheese with the elderflower blossoms, creating a new springtime tradition. This semi-firm cow s milk cheese is aged a minimum of four months and delivers a wellbalanced floral flavor and subtly sweet notes of honey and vanilla. Made by Haxaire From Alsace Washed Rind Aged at least 4 Months Le Fougérus 1.5lb Wheel Fougérus is a brie-style cheese that ripens slowly and can be enjoyed with a still- firm center or fully ripened and on the verge of falling apart. The flavor is sweet and milky typical of Brie but with more depth. Fougérus is a specialty of the Rouzaire Company and is decorated with its signature fern leaf. The fern is used both for decoration and to impart a woodsy scent to the cheese. 56 Made by Rouzaire Low temperature pasteurization

58 From Ile-de-France Cow s milk, 50% White mold rind, aged with a fern leaf Aged about 4 weeks Fourme d Ambert Terre des Volcans AOC 4.5lb Wheel These wheels of premium Fourme d Ambert are selected by Herve Mons and aged in an abandoned railroad tunnel that was converted into a cheese cave specifically for this project! The Terre des Volcans selection has a dense, creamy paste and emphasizes sweet lactic flavors balanced by generous blue veining. Selected and aged by Herve Mons From the Auvergne Cow s milk, 50% Pasteurized milk Natural rind, blue vein, wrapped in foil Aged a minimum of 28 days to 2 months Fourme d Ambert L Or des Domes AOC 4.5lb Wheel Traditionally this cheese was produced from milk only around the town of Ambert, but now the AOC status includes the Montbrison region as well as others. The word fourme refers to the wooden mold or form that shapes the cheese into a small cylinder. This version is generally more heavily veined than others, with intense blue caves filling the interior of the cheese. It has a crumbly, though semi-soft texture, and a full, fairly sharp blue flavor. Made by Soc. Fromagère du Livradois Thermalized Milk From Auvergne Cow s milk, 50% Store in original foil Natural rind, wrapped in foil Aged at least 60 days Cylinder Wheel Fromage de Meaux 6lb Wheel Brie is the classical name of a region around Paris, including the Ile-de-France and Champagne, and the history of this cheese dates back through legend to the 5th century. Charlemagne in 774 was said to love this now worldrenowned cheese. Fromage de Meaux is based on the traditional farmstead cheese of the region and is produced by Rouzaire for export to the US. The texture is soft and smooth, with earthier, more complex flavors than a typical Brie. Packaged in a traditional wood box, the 3-kilo wheels make a dramatic display in the cheese case. Made by Rouzaire From Ile-de-France Cow s milk, 50% Pasteurized milk White mold rind Aged about 4 6 weeks French Cheese

59 23719 Fromager D Affinois 4.4lb Wheel Fromager D Affinois 10/7oz Precut Fromager d Affinois w/garlic & Herb 2/4.4lb Fromager D Affinois with Garlic & Herbs 10/7oz Precut Fromager d Affinois w/pepper 2/4.4lb, Special Order Fromager d Affinois w/chili Pepper 1/2kg, Special Order Fromager d Affinois w/truffle 2/4.4lb, Special Order Fromager d Affinois Petit 8/8.4oz, Special Order Fromagerie Guilloteau is an industry leader in a modern process known as ultra filtration. It is a technique co-created by Jean-Claude Guilloteau that occurs before the cheese making process. The pasteurized milk is forced through a series of membranes to extract some of the protein and water, while concentrating all the other desirable components. The result is the production of consistent, nutritionally rich cheeses that have a silkier mouth feel and creamy, subtle flavor. Fromager D Affinois mild rind and smooth paste make it a crowd-pleasing favorite. Made by From. Guilloteau From the Southern Rhône Cow s milk, 60% Pasteurized milk White mold rind Aged about 4 weeks Fromager d Affinois Brebis 1/2.2lb Wheel Fromager d Affinois Brebis has a very silky texture and a mild, sweet flavor. The flawless white bloomy rind envelops an extremely creamy paste, making it a perfect crowd pleaser. Made by Guilloteau From Southern Rhone Sheep s milk, 45% Pasteurized milk Bloomy rind Aged at least 2 months Fromager D Affinois Bleu 4.4lb Wheel Blue D Affinois is essentially a rich, blue brie, similar to the famous cheese Cambozola. The pâté has a soft, creamy texture that melts on the tongue; the flavor is mildly blue with the elegance of a satin texture that lingers with a sweet-blue buttery aftertaste. 58

60 Made by From. Guilloteau From the Southern Rhône Cow s milk, 60% Pasteurized milk White mold rind-light bluing in paste Aged about 4 weeks Grand Pônt L Evêque AOC 3.5lb Square Piece One of the classic cheeses of Normandy, Pônt L Evêque is made in the area around its namesake town. The rind is washed with brine during maturation, but towards the end of the aging process the washing stops and a delicate coating of white molds develops. Somewhere in between a Camembert and a Livarot, Pônt L Evêque has a creamy texture and a meaty paste with notes of bacon and hay. Made by Graindorge From Normandy Cow s milk, 45% Pasteurized milk Washed rind, natural white mold Aged about 4 6 weeks Mimolette 3-month 8lb Wheel Mimolette 6-month 7lb Wheel Mimolette 12-month 6.6lb Wheel Mimolette is closely related to a Dutch Edam; the melon-sized wheel with a flattened top and bottom are nearly identical. Mimolette, however, has a natural rind that becomes rough and pockmarked over time. The paste is a strikingly rich orange color that ages into an orange-brown hue with maturation. The texture is firm and the cheese has a caramelized, nutty, rich flavor and slight tang on the finish. Made by Isigny St Mere From the region around Lille Cow s milk, 40% Natural rind Cave-aged for three, six, or nine months Munster AOC 3lb Wheel With a washed rind, intense aroma, and smooth, creamy paste, this Munster is the real deal! Protected by an AOC designation, Munster originated as an ancient monastery tradition, and the legend of this cheese dates back to the 7th century. The Haxaire family has specialized in authentic Munster since In 1996, Haxaire formed a cooperative dairy with 25 young farmers. Combining traditional cheese making with modern production standards French Cheese

61 and generations of experience, they produce cheeses for export and share their regional specialties with the world. We are proud to offer an authentic representation of this cheese making tradition. Made by Haxaire From Alsace Cow s milk, 50% Pasteurized milk Washed rind Aged minimum of 3 weeks up to 2 3 months Pavé D Affinois 6/4oz Case, Special Order This soft-ripened cheese is made in a small square shape referred to by its name, pavé, meaning a square or rectangular paving stone. With proper aging, this sweet, mild cheese will ooze from its rind. Made by Fromagerie Guilloteau From Southern Rhône Cow s milk, 45% Pasteurized milk White mold rind Aged about 3 weeks Pavé de Jadis 3lb Piece Pavé translates into a square or rectangular shaped paving stone. This cheese, made in a brick-sized rectangle, is dusted with ash and has a striking, distinctive appearance. The texture is often fudgy and creamy, while the flavor is very clean, mild, and lemony. Made by Jacquin From the Loire Goat s milk, 45% Pasteurized milk No rind, covered with ashes Aged at least 2 weeks Peilloute Florette 2.2 lb, Octagonal Wheel Peilloute Florette 6/5.9 oz Precut Florette is a soft-ripened goat cheese from Fromagerie Guilloteau. It has a unique octagonal shape and a subtle, delicate flavor with a slight goat cheese aroma. The texture is satisfyingly creamy and spreadable. Made by Fromagerie Guilloteau From the Southern Rhône Goat s milk, 45% Pasteurized milk White mold rind Aged about 4 weeks 60

62 12885 Pico Affinée 6/3.5oz This lovely soft-ripened goat cheese looks like a small Camembert. The rind is inoculated with geotrichum, producing the wrinkled texture associated with Loire Valley goat cheeses. Both the interior paste and rind have a golden tinge. The flavor is tangy, with a sweet finish that becomes fuller as it ripens. Made by Picandine From Perigord SW France Pasteurized Goat milk Wood box Goat milk Pierre Robert 1.1lb Wheel This triple-crème cheese, invented by Rouzaire, is named after Robert Rouzaire and his son Pierre. Made in a small 1.1lb wheel, this silky cheese ripens to a perfect buttery texture with a tangy bite not often found in this style of cheese. Just a bit more animated than many of its counterparts, Pierre Robert is a wonderful cheese with its own unique integrity. Made by Rouzaire Low temperature pasteurization From Ile-de-France White mold rind Cow s milk & cream, 75% Aged about 3 weeks Pérail de Brebis 8/5.3oz Case This little soft ripened sheep s milk cheese hails from the Village of Roquefort in Aveyron. It has a thin, delicate rind that shelters a fresh, buttery paste with aromas of meadow and fresh hay. Made by Papillon From Aveyron Sheep s milk Pasteurized milk Natural ivory rind Aged about 1 week Pyramide Ash 6/9oz Case Special Order Made in the style of Valançay, this pyramid-shaped goat cheese from Jacquin is made with pasteurized milk and dusted with ash. The curds are hand ladled into their molds and the finished cheese has a very smooth, fudgy paste. Made by Jacquin From the Loire Goat s milk, 45% Pasteurized milk Fresh, dusted with ash Aged at least 10 days French Cheese

63 23119 Raclette 10lb Square Piece This simple, mild Raclette has a grassy, sweet flavor. The square shape is friendly for slicing. Made by Schneiter From Auvergne Cow s milk Pasteurized milk Natural, washed rind Aged about 2 months Rondin 2/800g Log Made from the same milk as the legendary Papillon Roquefort, this pasteurized sheep s milk cheese is unique in many ways. The shape is reminiscent of a short baguette, and the rind is washed only once to provide a subtle amount of growth. The flavor is reminiscent of the farm, with savory grassy notes. Great for melting or used with a Girolle for elegant curls. Made by Papillon From Aveyron Sheep s milk Pastuerizewd milk Natural rind washed once in brine Aged abot 3 months Roquefort Papillon AOC Black Label 3lb Half Wheel Roquefort dates back to 79AD, and was granted the first French AOC designation in It continues to be ripened in the natural caves of Mont Combalou in the commune of Roquefort-sur-Soulzon. The cheeses are made with raw sheep s milk and must be aged at least 3 months to be called Roquefort. At this point the wheels are cut in half and graded according to the quantity and distribution of blue veining. Papillon releases the majority of their cheeses at 3 months, but the best, like this Black Label selection, are wrapped in foil and held back for additional aging. Aged for a full 6 months, this cheese is delightfully intense. The paste has a crystalline crunch and firm texture that melts across your palate. Blue mold flavors dominate, but the spice is balanced by the sweet grassiness of the sheep s milk and a nutty, salty finish. Made by Papillon From Aveyron Sheep s milk, 52% Raw milk No rind, wrapped in foil Aged at least 6 months 62

64 23402 Saint Agur 5lb Wheel Saint Agur 10/8oz Precut St. Agur is made in the village of Monts du Velay in the Auvergne region of France. Made from cow s milk and ripened for at least 2 months, this rich, creamy blue has a spicy flavor. Mild overall, with a good salt balance, St. Agur appeals to many palates. Due to its creamy nature, Saint Agur melts well in sauces or can be enjoyed simply sliced on top of chops. Made by Fromagerie des Chaumes From Auvergne Cow s milk, Pasteurized milk Natural rind Aged at least 2 months Saint Nectaire L Or des Domes 4lb Wheel Saint Nectaire L Or des Domes 8/8oz Precut This cheese is made in the northern part of Auvergne, in the mountainous area of Mont-Dore, a popular skiing area. Traditionally the cheese is aged on rye straw and occasionally brine-washed, which contributes to its characteristic aroma of an old, humid cellar. The rind may show many colorful molds (white, yellow and red), which are a result of the wild grasses that the cows eat during summer and autumn. The texture is semi-soft, often with small eyes in the paste. The flavor is a wonderful combination of summer pasture and sweet, fruity milk flavors. Made by Soc. Fromagère du Livradois From Auvergne AOC Cow s milk, 45% Pasteurized milk Natural rind with white, yellow & brown molds Aged about 1 2 months Tomme de Savoie Génépi 4lb Wheel A farmstead version of the classic French Tomme, Génépi Tomme de Savoie is made with whole raw cow s milk and aged a minimum of 60 days. The rustic brushed rind covers a semi-soft paste with sweet lactic flavors and delicate aromas. A Génépi Alpine Selection From Savoie Cow s milk Raw milk Natural rind Aged a minimum of 60 days French Cheese

65 FRENCH AIR SHIP

66 The Cheese Pavilion at Paris Rungis market is stacked to the rafters with cheese. Regional specialties from all over the country find their way to the market and Rungis serves as an international hub for producers, wholesalers, and exporters. Walking the aisles, you will see many of your favorite cheeses as well as some mysterious and exotic specialties. Small-format, soft-ripened, washed-rind, and otherwise ooey-gooey cheeses abound. These are wonderful to enjoy in France but most of them don t travel well. In an effort to make these beautiful, fragile cheeses available at home, we have partnered with expert cheesemongers at Rungis to form our Peterson Air Ship Program. Every other week, we take your orders and assemble a collection of cheeses to be shipped by air to the US. By working on a pre-order basis and using air shipping logistics, we are able to offer cheeses that would never survive the normal import process. Our French Air Ship Program is a slice of the Rungis cheese market made available to you right here at home. An example of our Air Ship Order Form is included in this catalogue. A copy of the form is sent every other week by and includes current pricing and a delivery schedule. Please contact Garrett at GAbel@petersoncheese.com to join the list l Aviateur 1/1kg l Aviateur-small 12/100g L Aviateur is a small-format triple cream cheese made by Rouzaire. Whole milk is enriched with crème fraiche, giving this cheese a dense, tangy paste that melts in your mouth. Named by Robert Rouzaire for a hometown hero, this cheese honors Clement Ader and his aeroplane Brillat Savarin Affinée 3/500g This soft, bloomy rind triple crème is truly one of the great indulgent experiences in cheese. At a minimum of 75% butterfat, it offers bright lactic flavors that pair perfectly with Champagne, as the carbonation helps cleanse the palate of the beautifully rich paste. Brillat Savarin is fantastic as a dessert course with fresh fruit Brillat Savarin with Papaya 4/200g Brillat Savarin with Cranberry 4/200g As a twist on the classic Brillat Savarin, these cheeses pair the lactic flavors of a fresh triple cream with the sweetness of dried fruit. Shipped young, they have no rind and an even, buttery texture. French Air Ship Cheese

67 23148 Brillat Savarin with Truffle 3/500g The rich character of Brillat Affinée, with French truffles folded into the buttery rich paste. It is hard to go wrong here Régal De Bourgogne with Raisins 6/110g Régal De Bourgogne with Mustard 6/110g Régal De Bourgogne with Herbs 6/110g Régal De Bourgogne with Truffles 6/110g These small triple crème rounds from Burgundy are buttery and rich. The rind of these fresh cheeses is formed by rubbing them with different ingredients, making flavorful, festive cheeses. The mild, creamy paste marries well with many different flavors Brie with Black Truffle 1/1.5kg This classic French brie, with a bloomy rind and delicate paste, is stuffed with a layer of mascarpone and French black truffles. The mild paste is a great vehicle for the flavor of the truffle, and the creamy texture makes this a crowd pleaser Cabecou Rians 12/35g Cabecou Rians is a soft, bloomy-rind goat s milk disk made from locally sourced milk in Perigord. It has a refined, creamy texture and subtle flavor that can be enjoyed served hot or cold. Often accompanied by preserved figs Chablis Chalancey 6/200g This soft-ripened cheese is washed with Chablis wine during maturation. The delicate orange rind gives way to a creamy paste that is almost liquid when fully ripened. Chablis Chalancey has rich, fruity aromas and gentle yeasty notes Époisses Coupe 2/950g Époisses Coupe is a very pungent, soft-ripened, washed-rind cheese produced in Village Époisses in the Burgundy region of France. Named the king of all cheeses by Brillat Savarin, its intense aroma yields to a luscious, rich, creamy interior that s spoon-worthy. The young cheese is washed in brine and aged in high humidity cellars for four weeks, then washed again with the local liqueur Marc de Bourgogne. This 1kg coupe is made from pasteurized cow s milk and pairs well with Sauternes or even Trappist ales Gratte Paille 8/150g Gratte Paille is a triple cream cheese that was invented in the 1970 s by Rouzaire, a creamery in Seine-et-Marne. The name comes from the words gratte (scrape) 66

68 and paille (straw), which refers to the straw mats that the cheese ripens on. Gratte Paille is a soft cheese in a hand-molded brick shape with a natural white rind, almost twice as thick as a Camembert. The creamy cheese has an earthy mushroom flavor which sharpens with age Langres Chalancey AOC 6/180g Langres Coupe 2/1kg This beautiful soft-ripened cheese has been washed with Champagne brandy to give it a delicate, creamy flavor with a long finish. The smaller 180g wheels are uniquely shaped with a distinctive dimple on top (a perfect fit to hold a small drizzle of Champagne right before serving). To form this dimple the curd is only turned twice during draining, and the wheels are washed regularly to develop the bright orange rind. The wheels are matured in high humidity cellars for 2 to 5 weeks Le Sanglé 6/250g Made in the style of a Vacherin Mont d Or, Le Sanglé has a washed rind that is covered in a delicate fleur of white molds. A band of spruce bark gives the classic appearance, imparts a wonderful aroma, and helps hold the cheese together as it ripens to a spoonable texture Mini Explorateur 6/125g Easily recognizable by the rocket pictured on the label, Explorateur is sinful and a buttery-smooth indulgence to say the very least! Made by Du Petit Morin in the Ile-de-France, these small wheels have a full 75% butterfat content and a delicate white molded rind. As it ripens, the paste becomes smooth and fudgy, and then meltingly tender Mini Fougérus 8/250g Fougérus is a brie-style specialty of the Rouzaire Company decorated with its signature fern leaf. The fern is used both for decoration and to impart a woodsy aroma to the cheese. These minis quickly mature into runny perfection Munster Petit Doux 24/125g A washed-rind cheese with an intense aroma and smooth, creamy paste, these petit Munster are amazing. Protected by an AOC designation, Munster comes from an ancient monastery tradition which is believed to date back to the 7th century. The Haxaire family has specialized in authentic Munster since In 1996, Haxaire formed a cooperative dairy with 25 young farmers. Combining traditional cheese making with modern production standards and generations of experience, they produce cheeses for export and share their regional specialties with the world. We are proud to offer an authentic representation of this cheese making tradition. French Air Ship Cheese

69 14912 Soumaintrain 6/400g Soumaintrain is a close cousin to Époisses, sharing the same terroir and cheese making techniques. A little larger than an Époisses, these cheeses are aged days on a wood plank, with regular washings to develop the rind. The larger size and shorter maturation give it a sweeter flavor than an Époisses; runny under the rind with a fudgy center, this cheese has a full nutty flavor balanced by grassy sweetness and a gentle acidity Tradition du Berry Berceau Pyramide 6/220g Similar to Valançay, this selection from Jacquin is made with pasteurized goat milk. Named after the town of Berry, it is made in the shape of a pyramid with a flat top. Made by the same producer as our Pyramide Ashes, Berceau is more aged, developing a delicate molded rind. Each small cheese is packaged in its own individual wooden crate for proper ripening Tradition Jacquin Berceau Rond 6/150g This small goat cheese is roughly the size and shape of a hockey puck, called a rond in French. It has an ashed rind which encourages the interior to ripen, attracts beneficial blue and white molds, and creates a visual contrast between the white interior and blackened rind. The rind is edible in the younger stages and adds interesting flavors when aged. The interior is slightly hard at first, but melts clay-like in the mouth. The taste may be slightly sour with a salty-sweet finish. Each cheese is packaged individually in wooden crates for proper ripening Tradition Touraine Berceau Buche 5/235g Essentially a pasteurized version of Sainte-Maure de Touraine, these small goat cheeses are shaped as small logs with a straw through the center to help hold the cheese together during aging and ventilate the center. The exterior is dusted with ash and develops a delicate molded rind as it ages. Delicious at many stages, this cheese develops edible blue and white molds that contribute to the complexity of flavor. Each log is packaged in its own individual wooden crate for proper ripening Trou Du Cru 12/60g Trou du Cru is a very strong, pungent French cheese developed by the cheesemaker Robert Berthaut in the early 1980s. Similar to a tiny Époisses, this soft cheese has an ivory-yellow paste with an orange, edible rind. Over its four week maturation, each small cheese is washed individually with Marc de Bourgogne. This strong local alcohol imparts fruity nuances and a toasty strawlike flavor to the cheese. 68

70 MINI GLOSSARY OF FRENCH CHEESE TERMS AFFINAGE: THE SKILLED AGING AND MATURING OF CHEESE. AFFINEUR: A PROFESSIONAL WHO IS TRAINED IN THE AGING OF CHEESE. FERMIER: INDICATES CHEESE PRODUCED ON A FARM; LITERALLY FARMER. FROMAGER: CHEESE MAKER. TERROIR: REFERS TO THE UNIQUE ENVIRONMENTAL CHARACTERISTICS OF A REGION, WHICH ARE PRESENT IN A FOOD PRODUCED IN THAT REGION. French Air Ship Cheese

71 G E R M A N Y

72 21010 Cambozola 4.4lb Wheel Cambozola 12/6.7oz Precut With a smooth, creamy texture and hint of blue, this triple cream cheese is carefully crafted in the Bavarian mountain region. Great on sandwiches, Cambozola is also wonderful melted over vegetables or steak. Wrap tightly to store. Made by Champignon From Bavaria Cow s milk, 75% Pasteurized milk White bloomy rind Aged at least 3 weeks Cambozola Black Label 4.4lb Wheel Black Label Cambozola is triple-cream blue with a grey molded rind. Taller and more intense than the classic Cambozola, the Black Label s longer aging brings out more of the blue cheese flavors while maintaining the classic creamy texture of the original. Wrap tightly to store. Made by Champignon From Bavaria Cow s milk, 75% Pasteurized milk Grey molded rind Aged 4-6 weeks Austrian German Cheese & German Cheese

73 GREECE & THE BALKANS

74 00334 Barrel-Aged Feta 8lb Tub Production of Mt. Vikos Barrel-Aged Feta takes place around the region of Thessaly in Greece, which is a beautiful area bordered on one side by the Aegean Sea, and on the other by the mountain range that includes Mt. Olympus. Milk for production comes from the goats and sheep that range freely on the slopes of Mt. Olympus, where they browse and have access to over two dozen grasses and wild herbs. The milk is collected by a herders cooperative each morning and delivered to the Mt. Vikos creamery. Once made, the feta is dry-salted, cut into large wedges, and placed in 120lb. birch barrels. A brine solution is poured into the barrel to submerge the cheese, and the barrels are then cellared at 55 F with 85% humidity to mature for at least four months. The paste of Mt. Vikos Feta is bone-white in color and slightly open, meaning that is has slits and holes. The texture is dense but crumbly, and yet the mouthfeel is rich and smooth. Flavors are pleasantly salty with clean, lactic, milky notes and a slight lemony tang. Made By Mt Vikos From Thessaly, Greece Pasteurized 80% sheep and 20% goat milk Halloumi 6/8oz Halloumi, a unique cheese from Cyprus, is a cooked-paste cheese with a texture that lies somewhere between feta and mozzarella. The cooked curds give it a higher melting point than most cheeses, and it is often served fried or grilled. Mt. Vikos Halloumi is still made on Cyprus using traditional techniques. Made by Mt. Vikos From Pafos, Cyprus Pasteurized Sheep s Milk Kasseri 5lb Wheel The classic Greek melting cheese, Mt. Vikos Kasseri is made with a blend of sheep and goat milk. Its special texture is achieved by warming, stretching, and hand- kneading the curds before molding and aging the cheeses for approximately 6 months. Kasseri is soft and buttery at room temperature, and can be enjoyed sliced or melted. Made By Mt Vikos From Thessaly, Greece Pasteurized Mixed Milk Greek & Balkan Cheese

75 21069 Manouri 2.2lb Log One of the Greeks favorite cheeses, Manouri is an exceptional traditional Greek whey cheese exclusively manufactured in Central and Western Macedonia and in Thessalia. It is produced with whey from the milk of ewes and/or goats, with the addition of milk and cream. The result is a soft, rindless cheese with a unique taste and flavor, a creamy white color, and a texture like a light cheesecake. It is very smooth and has a fresh, milky, slightly citrusy flavor. Made by Krinos From Greece Pasteurized Sheep s Milk Paski Sir 2/4.4lb Wheel This sheep s cheese is aged for a full year and made on Croatia s Pag Island, a small, windy island with little vegetation. The local sheep graze on salty grass and the maritime climate is an integral part of the cheese. The sheep produce very little milk just one liter per day and their milk produces an intense, concentrated cheese. Rich and flavorful, it is not overly dry and there is a beautiful crystallinity in the texture, with a gentle sweetness. There are a total of 40,000 sheep on the island of Pag and 3,000 of these belong to the producer of Paski Sir, who has been making cheese for more than 25 years. Made by Mitica From Pag Island, Croatia Pasteurized Sheep s Milk 74

76 GREECE LEADS THE WORLD IN HIGHEST ANNUAL CHEESE CONSUMPTION PER CAPITA, AT APPROXIMATELY 70LBS PER PERSON PER YEAR. MOST OF THIS CONSUMPTION IS GREEK FETA, WHICH IS MADE WITH A MINIMUM OF 70% SHEEP S MILK AS REQUIRED BY THE PDO.

77 H O L L A N D

78 21160 Aged Gouda 9lb Wheel Aged Gouda 20/8oz Precut Delightfully rich aged Gouda flavor with an extraordinarily smooth and creamy texture. It is firm, sliceable, and easily grated for cooking. The classic, delicious, high-quality flavor makes it extremely versatile. From Holland Cow s milk Waxed Rind Aged 6 months Balarina Aged Goat Gouda 9lb Wheel Balarina Aged Goat Gouda 16/8oz Precut A two time gold medal winner at the World Cheese Championship, this complex goat s milk Gouda is aged for a minimum of one year before being released, which completely differentiates it from young, pure white, milky goat goudas. A toffee colored paste full of crystals lends way to deep, butterscotchy flavors with a light tang. From Holland Goat s Milk Waxed Rind Aged 1 year Benning Goat Cheese 9lb Wheel Benning Goat Cheese 20/8oz Precut Made according to Dutch tradition, this semi-soft goat cheese combines the light, fresh taste of goat milk with the smooth texture of Gouda. The taste is distinctive and flavorful yet mild, and it is firm enough to slice. From Holland Goat s milk Waxed Rind Aged 6 Months Double Cream Gouda 9lb Wheel Double Cream Gouda 20/8oz Precut Holland s fertile soil and lush green pastures help produce unusually rich milk. The milk for this Gouda is made even richer by adding whole cream before the cheese making begins. This Gouda is over-the-top delicious, sliceable, melts Dutch Cheese

79 beautifully, and is ideal for making creamy cheese sauces. From Holland Cow s milk Waxed Rind Aged 6 months Ewephoria 10lb Wheel Ewephoria 24/6.6oz Precut Developed specifically for the American market s renowned sweet tooth, this Dutch Gouda is made from sheep s milk. Made only by one producer, the sheep graze next to a nature preserve, and the cheesemaker s wife jokes that the sheep eat better than their own children. Full of crunchy tyrosine crystals, a salted-caramel and butterscotch flavor profile distinguishes this Gouda. From Holland Sheep s Milk Waxed Rind Aged 10 Months Mild Red Wax Gouda 9 lb Mild Red Wax Gouda 20/8oz Precut This is the well-known, well-loved, classic Gouda. Mild and buttery with a slight tang, this cheese has been a favorite for generations. Approachable, creamy and rich, and pair-able with almost anything, it s a cheese that the entire family can appreciate! From Holland Cow s milk Pasteurized milk Red wax rind Aged a minimum of 4 weeks Old Amsterdam 11lb Half Wheel Old Amsterdam 20/9.6oz Precut One of the first specialty cheeses in the Peterson lineup, Old Amsterdam is a Dutch classic with a loyal following here in the Northwest. Regularly checked for flavor, and only be sold when strict standards of quality control are met, this is a cheese of consistent, exceptionally high quality. Just like many famous wines, Old Amsterdam is now recognized with Premier Grand Cru Classé. 78

80 From Holland Cow s milk Pasteurized milk Waxed Rind Aged 18 months Oosprong Gouda 15.4lb Wheel Located in Uitgeest, Netherlands, the Groene family farmstead has been passed from generation to generation for more than 360 years. Since the early 1990 s they have focused on biodynamic farming processes, and their farm includes horses, sheep, bulls, and beef cattle, as well as a herd of 160 dairy cows. Biodynamic farming practices and the natural bounty of the region help produce extremely high quality milk rich in proteins, minerals, and natural sugars. The animals spend at least 7 months of the year outside, grazing on forage rich with dandelion, sorrel, and marsh marigold. The farm is located only 1500 meters from the North Sea, and the salty breeze is as much a part of the terroir as the seaweed incorporated into the feed. Each wheel of Groene Oorsprong bears the stamp of the farmstead. The wheels have a waxed rind and a smooth, dense paste shot through with protein crystals. The careful aging lends caramelized nutty flavors while preserving the rich, sweet, grassy flavors of the milk. This is an unmistakably farmstead cheese and each wheel reveals its own delicate nuances. Made by the De Groene Family From Northern Holland Pasteurized milk Waxed Rind Parrano 28lb Wheel Parrano 24/6.7oz Precut Parrano is an unforgettable cheese with a distinctly Italian temperament. It has the alluring, nutty flavor of an aged Parmesan and the versatility of a young Dutch Gouda. Aged for five months, this Dutch Gouda retains a smooth and firm texture, while simultaneously developing those deeper flavors typically found in more aged cheeses. A perfect snacking cheese, Parrano is also versatile enough to shred and melt. From Holland Cow s milk Pasteurized milk Thin waxed rind Aged 14 months Dutch Cheese

81 21146 Vintage Grand Ewe 9lb Wheel The use of sheep s milk is extremely rare among traditional Dutch cheeses, and Vintage Grand Ewe one of the most unique cheeses to come from Holland. The natural ripening of Vintage Grand Ewe makes it comparable to the Ossau- Iraty cheeses found on the French side of the Pyrenees Mountains. The taste is well- balanced, with a rich milk flavor and undertones of butterscotch and salt. The texture is creamy yet slightly crumbly, as you would expect from most fine aged cheeses. Made by Unikaas From Holland Pasteurized milk Aged 6 months Yodeling Goat Gouda 1/10lb Wheel This young goat s milk Gouda features a supple, pure white paste. A great goat cheese for those who aren t sure if they like goat cheese yet, the flavors are mellow and nutty, with a lightly sweet finish. Made by Unikaas From Holland Wax Rind Pasteurized milk Aged 6 months 80

82 Groene Oorsprong Gouda Dutch Cheese

83 I R E L A N D

84 01683 Cheddar with Irish Whisky 5lb Wheel Cheddar with Irish Whisky 12/7oz Precut Cheddar with Red Wine 5lb Wheel Cheddar with Red Wine 12/7oz Precut Cheddar with Irish Porter 5lb Wheel Cheddar with Irish Porter 12/7oz Precut Naturally Oak Smoked Cheddar 5lb Wheel Produced by Old Irish Creamery, located in County Limerick, this is classic Irish cheddar. To make the flavored cheeses, authentic Irish ingredients are folded into the curds and pressed, giving the cheeses their characteristic marbled appearance. Jameson whiskey and Guinness lend their iconic flavors to some of Old Irish Cremery s most popular cheeses. These 5lb wheels are made without a waxed rind. Made by Old Ireland Creamery From Ireland Cow s milk Pasteurized milk No Rind Aged about 4 months Blended with different flavors Irish Cheese

85 ITALY

86 21538 Asiago Pressato DOP 28lb Wheel Asiago Pressato DOP 14/8oz Precut Asiago Pressato is a fresh cheese, semi-soft in texture with a very mild flavor. It works well as a mild table or melting cheese, or for use in sandwiches. Made by Bella Italia From Veneto Cow s milk Pasteurized Waxed rind Aged at least 1 month Blu di Bufala 9lb Cube, Special Order A semi-firm cheese, Blu di Bufala is ivory in color with deep blue veining. It is rare to find an aged buffalo milk cheese, and this one is distinctive and full bodied. The cheese is a balance of sweetness and spice, with a slight tang in its lingering finish. Its delicate paste will often turn grey soon after cutting, and this natural artisan cheese will vary from piece to piece. Made by Mitica Natural Pasturized From Lombardy, Italy RindBuffalo Milk Age 3-5 months Bosina (Robiola due latti) This traditional Robiola is made with a blend of sheep and cow milk. The flavor and texture are very delicate, with a rind that is lightly mushroomy. From Piedmont Made by Caseificio Dell Alta Langa Cow and Sheep milk Pasteurized milk Soft-Ripened Aged at least 3 weeks 12/10oz Cacio de Roma 4lb Wheel This creamy, semi-soft sheep milk cheese from the Rome countryside is the classic table cheese of Italy. It has a very full, flavorful taste. Made by Sini Fulvi From Roman countryside Sheep s milk Pasteurized milk No Rind Aged at least 1 month I talian C heese

87 99404 Caciotta al Tartufo 6/2lb Wheels Made in the Roman countryside, Caciotta al Tartufo is a blend of cow and sheep milk with truffles studded throughout it. Aged for days, it has a pleasant semi soft paste with delicious earthy, mushroomy notes. Semi-Soft Flavored Cow and Sheep s milk Pasteurized milk Aged days Fontina Val d Aosta DOP 20lb Wheel Fontina Val d Aosta DOP 20/8oz Precut Fontina Val d Aosta DOP Quarter Wheel Aged in an 18th century copper mine, this Fontina is marked with the mountainshaped Consorzio stamp that signifies an authentic Italian Fontina. Unlike its many imitators, true Fontina is made in the high mountain valley called Val d Aosta. Dense and meaty, this is a classic Alpine-style cheese with a pressed paste and washed rind. Made by Ambrosi From Piedmont, the Valle d Aosta Cow s milk, 45% Raw milk Washed rind Aged about 3 months Gorgonzola Dolce DOP 3lb Eighth Wheel Gorgonzola Dolce DOP 6/8.8oz Precut Made in the northern Italian region of Lombardy, this young Gorgonzola has a creamy texture and distinctive greenish-blue veining. It is decadent with fresh fruit and emulsifies wonderfully into sauces. Made by Ambrosi From Lombardy Cow s milk, 48% Pasteurized Natural rind, foil wrapped blue cheese Aged 8 Weeks Gorgonzola Piccante di Montagna DOP 13.2lb Wheel, Special Order These special wheels of Gorgonzola are made with milk from herds brought up to higher elevations to graze on Alpine meadows. The Alpine grasses yield rich milk with high butterfat content. The cheeses are formed into 6 kilo drumshaped wheels and naturally aged for a minimum of 80 days. A yellow, buttery

88 paste and intense blue veining are the key characteristics of a Mountain Gorgonzola and this selection from Ambrosi is one of the best. Made by Ambrosi From Lombardy Pasteurized Natural Rind Aged 80 Days Gorgonzola Piccante DOP 3.3lb Eigth Wheel This aged blue from northern Italy has a firm-yet-creamy texture and distinctive greenish-blue veining. The flavor is tangy and robust with rich, milky undertones. Made by Ambrosi From Lombardy Cow s milk, 48% Pasteurized Washed rind, foil wrapped blue cheese Aged about 6 months Grana Padano 10lb Eighth Wheel Grana Padano 12/6.4oz Precut Grana Padano is produced around the Po Valley and is Northern Italy s counterpart to Parmigiano Reggiano. Aged a minimum of 14 months, this is a younger cheese than our Reggiano and is creamier and a little more mild. It is an excellent grating cheese with concentrated flavors. Made by Ambrosi From Piedmont to Veneto Raw Raw milk Natural brushed rind Aged 14 months La Tur 6/240g Wheels This delightful cheese is made from a blend of pasteurized cow, goat and sheep milk. The texture is meltingly creamy under the rind with a denser, chalky interior. The flavor is sweet and slightly earthy, with a nice lactic tang, This is the perfect dessert cheese, especially when paired with a nice sparkling wine like Asti Spumante. Each cheese is packaged in its own plastic cup. Made by Caseificio Dell Alta Langa From Piedmont Cow, Goat, and Sheep s milk Pasteurized milk Soft Ripened Aged at least 20 days Italian Cheese

89 01220 Lou Bergier Pichin 2/5lb Wheel, Special Order This 60-day aged raw cow milk toma is made in Piemonte, a mountainous northern region of Italy. Made with vegetable rennet from alpine flowers (referred to as the kinara method) that grow wild on the mountainsides, Lou Bergier Pichin is a combination of ancient tradition and modern cheese making. The name literally mean man of the hut and pays tribute to Nonno Magno, the cheese maker s grandfather. The cheese has a delicate aroma with a full-flavored creaminess. Made by Fattorie Fiandino From Piemont Aged 60 days Natural Rind Raw Marzolino di Chianti delle Colline Pisane 3/2.2lb A young pecorino rubbed with extra virgin olive oil and tomato paste and aged anywhere from 10 to 30 days. It is hand molded into its distinct trapezoidal (or river stone) shape for a unique-looking piece of cheese. The flavor is mild with a slight acidity. Made by Caseificio Busti From Tuscany Sheep s milk Pasteurized milk Tomato Paste Rubbed Rind Aged at least 20 days Mascarpone Retail 12/8.8oz Mascarpone Bulk 6/17.7oz This fresh, 75% butterfat, traditional dairy product has been coagulated with lemon juice and allowed to drain, resulting in a smooth, ultra-creamy texture and mild, buttery flavor. Made by Galbani Pasteurized From Lombardy Fresh cheese Cow s milk cream, 75% Parmigiano Reggiano Export 24 month 80lb Wheel Parmigiano Reggiano 10lb Eighth Wheel Italy s most famous cheese, Parmigiano Reggiano has been made in Parma and Reggio-Emilia the same way for more than 700 years. Today, its production is tightly controlled and protected by a PDO designation. The Consorzio brands on the rind signify a high quality cheese made in the traditional, regional style. The selection and aging of Reggiano is as important as the cheese making

90 itself, and Ambrosi helps us select wheels that are of consistently excellent quality. The cheeses must be aged a minimum of 12 months to earn the name Parmigiano Reggiano, and they continue to improve as they age. We offer two Reggiano selections, aged 18 months and aged a minimum of 24 months. The younger Reggiano is available in 10lb eighth wheels and presents the classic flavor profile while remaining easy to shred and shave. Our 24-month Reggiano has an Export designation stamped on the side of each wheel. This indicates that at 18 months of maturation, the wheels were classified as superior quality by Consorzio experts and selected for extra aging. Crystalline and intense, these wheels are aged a minimum of 24 months and represent the best of Ambrosi s production. Made by Ambrosi From Emilia-Romagna Cow s milk, 28-32% Raw milk Natural brushed rind Aged 18 or24 months Pecorino di Pienza 3lb Wheel A fresh sheep milk cheese with a pressed paste and semi-firm texture; it has a mild grassy flavor with a nice acidic balance. Made by Latteria della Val d Orcia From Tuscany Sheep s milk Pasteurized No rind Aged 45 days Parmigiano Reggiano Italian Cheese

91 27996 Pecorino Fauglia 1/18lb Wheel A rather long ripening characterizes this unique pecorino, as well as the addition of specific cultures used in the making of Parmigiano Reggiano. Due to the addition of these cultures the cheese matures and develops its signature dense, crumbly paste. The flavors are intense, yet the texture is very light on the palate. To finish it off the rind is rubbed with olive oil grounds for a stunning appearance. Made by Caseificio Busti From Tuscany Sheep s milk Tomato Paste Rubbed Rind Aged at least 20 days Pecorino di Remo a Latte Crudo 2/5lb Wheels, Seasonal This special cheese was created to pay homage to Remo Busti, the founder of the company, as well as to traditional methods of his ancestors. Made exclusively with raw milk and naturally rinded, the complexity and nuance of the milk truly shines through as the integrity of the microbial flora is preserved. The paste is pearly white with deep, balanced flavors. Made by Caseificio Busti From Tuscany Sheep s milk Raw milk Natural rind Aged a minimum of 3 months 90 Pecorino Toscano DOP Riserva

92 09740 Brunelli Pecorino Romano DOP 75lb Wheel, SO The Brunelli dairy was founded in 1938 and continues to produce traditional Pecorino Romano in Lazio. October through June, raw sheep milk is collected from herds grazing on the rich pastures of the Roman countryside. This milk is made into 80lb drum-shaped wheels that are then salted and aged. Unlike many larger producers, Brunelli still uses a dry-salting process, where sea salt is hand-rubbed onto the cheeses several times during aging. This helps keep the fruity, delicate flavors of the milk intact while imparting the characteristic salty tang of a good pecorino. The cheeses are aged in Brunelli s natural caves that have been used since Roman times and have history dating back to the Etruscan era. Aged months, Brunelli Pecorino Romano is great on pasta and Neapolitan- style pizza, but is also delicate & nuanced for the cheese plate. Made by Brunelli From Lazio Sheep s milk Raw milk Black Paper Rind Aged Months Pecorino Romano 60lb Wheel Pecorino Romano 10/8oz Precut Pecorino Romano Eighth Wheel Pecorino Romano is Italy s oldest cheese, dating back to ancient Roman times. This pecorino is made in Sardinia where land and sheep are abundant. Rooted in the Roman tradition, it is a good grating cheese with a spicy, salty tang. Made by Podda From Sardinia Sheep s milk Raw Milk Natural rind Aged at least 8 month Pecorino Toscano DOP Riserva 2/5lb Wheels A classic aged Pecorino Toscano made within the DOP requirements, these particular wheels spend a little more time maturing in the family caves to develop a more robust flavor profile. The Busti logo is then fire branded on these special wheels to mark their significance. The flavors are strong yet balanced - an excellent expression of DOP Pecorino Toscano. Made by Caseificio Busti From Tuscany Sheep s milk Pasteurized milk Natural Rind Aged 8-10 months Italian Cheese

93 21535 Pecorino Toscano DOP 4lb Wheel This Pecorino Toscano is produced in the Val D Orcia (Siena) under strict supervision of the Consorzio of Pecorino Toscano. It has a firm texture and a rich, nutty flavor, with a lingering finish hinting of butterscotch. Made by Delitia From Tuscany Sheep s milk Pasteurized Natural rind Aged 6 months Pecorino Toscano DOP Stagionato 2/5lb Wheels Aged 4 to 6 months, this Pecorino Toscano has a dense paste with a naturally molded rind and full sheep milk flavor. Easy to shred or shave, it is a versatile ingredient and an equally qualified table cheese. Made by Mitica From Tuscany 4lb Wheel Pasteurized Natural Rind Aged 4-6 months Provolone Piccante 22lb Log Provolone is the most popular cheese in southern Italy and no kitchen is likely to be without it. The family of Provolone cheeses ranges from small ballshaped pieces to huge hundred-pound salami. Though sizes vary, they all share the same recipe and production technique in common, known as pasta filata. As with mozzarella, this means that the curd is pulled and twisted until the appropriate texture and consistency is reached. Provolone is then brined and hung up to dry. Provolone Piccante is an aged version that may have a deeper straw-colored paste than the younger Provolone Dolce. This impressive, 22lb salame-shaped cheese is tied with yellow rope. It is ready to hang or place directly on the slicer. Made by Delitia From Southern Italy Pasteurized milk Waxed rind Aged 10 months 92

94 08021 Rochetta (Robolia tre latti) 6/250g Special Order Rochetta is the name Alta Langa gives to their Robiola Tre Latti to differentiate from other three-milk Robiolas on the market. Made from a blend of cow, goat, and sheep milk, Rochetta is delicate and creamy and expresses the nuances of all three milks. Made by Caseificio dell Alta Langa From Piedmont Cow, Goat, and Sheep milk Pasteurized milk Soft-Ripened Aged 3-4 Weeks Rustico Black Pepper 4lb Wheel, Special Order Rustico Red Pepper 4lb Wheel These creamy cheeses are made with 100% sheep milk, and produced in the country outside of Rome, where they are known as Caciotta for their small 4lb forms. Cacio de Roma is the classic table cheese from Italy with a very full, flavorful taste. Rustico wheels are made from the same base, with the addition of either whole black peppercorns or crushed red pepper. Buonatavola From Lazio Region Sheep s milk Store in original packaging No rind Aged at least 30 days Sottocenere w/ Truffle 12lb Wheel Sottocenere is an exotic, semi-soft cow s milk cheese that is aged in ashes. This traditional preservation method used by Venetian farmers takes on a new interpretation by cheesemaker Sergio. He uses a blend of nutmeg, clove, coriander, cinnamon, licorice, and fennel to create the ash rind. The paste is studded with Summer black truffles, and the rind is aromatized with truffle oil. Made by Forever Cheese From Veneto Cow s milk Raw milk Ash-coated rind Aged 3 months Italian Cheese

95 00662 Taleggio DOP 5lb Square Taleggio shares a history with Gorgonzola in that it was originally a product of the tired (stracca) cattle that needed to be milked after returning from the long climb down from summer pasture. The rind is an intense, burnished orangebrown color with several molds and the stamp indicating it is a true Taleggio. It is a wonderfully distinctive cheese with a wide range of flavors: a meaty richness accented by yeasty, fruity qualities and a tangy, salty bite. Made by Ambrosi From Lombardy Cow s milk, 48% Pasteurized Washed rind, reddish-orange with brown mold Cave-aged for approximately 2 months Toma Piemontese Piccola 5lb Wheel Similar to Tomme de Savoie, this simple and authentic cow milk tomme is an everyday cheese for breakfast, lunch, or as a snack. It is mild and mellow with a firm texture that may be smooth when young, and becomes slightly flaky with age. Made by Quaglia Vittorio Cow s milk Pasteurized From Piedmont Natural rind Aged about 3 months Tuada 6lb Wheel Tuada, which means cellar in Italian, refers to the fact that this cheese is matured in cellars. Rubbed with a coating of ash and olive oil, Tuada wheels are placed on beechwood boards and aged a minimum of 5 months. This is a small production cheese made by Verano Bertagni, who works with his father and a small team to produce a few original cheeses as well as the traditional pecorinos of the Garfagnana. The flavor is exceptionally sweet for a cheese of this age, and the sweetness is balanced by earthy mineral flavors that evoke the Tuscan terroir. Made by Bertagni From Tuscany Sheep s milk Raw Milk Aged 5 Months Natural Rind 94

96 22929 Ubriacone 5lb Wheel, Special Order Ubriacone is a raw cow milk cheese bathed in a mixture of local Clinton & Raboso wine must, and then pierced like a gorgonzola to allow the aroma and flavor of the wine to permeate the cheese. Ubriacone is an affectionate term in Italian for great big drunk. The cheese is wrapped with grape leaves to cover the holes of the piercing and prevent mold growth. Keep the leaf in place when cutting the cheese. Made by Forever cheese From Veneto Raw Milk Aged at least 6 months Cow s milk Italian Cheese

97 S P A I N

98 22926 Campo de Montalban 6lb Wheel This cheese is made from a blend of cow, sheep, and goat milk from La Mancha. Aged 90 days, the texture and appearance are similar to Manchego, but with the flavor of all three milk types. Campo de Montalban is rich and buttery and finishes with perfect balance. Made by Mitica From La Mancha Pasteurized Aged 3 months Cow, Goat and Sheep s milk Cana De Cabra 2.2 lb Log This soft-ripened goat cheese log from Murcia is similar to the French Bucheron. Murcia is famous for the quality of its goat milk, and this farm produces outstanding cheeses. Cana de Cabra is creamy and mild with hints of citrus in the finish. The cheese is aged 21 days before its released, and it becomes buttery and delicious during maturation. As it ages, the flavor continues to intensify. Made by Mitica From Murcia Pasteurized Aged 1 month Goat s milk Cana De Oveja 2.2lb Log Cana de Oveja is an original cheese, and the first soft-ripened sheep log in Spain. Cana de Oveja is aged 21 days and is buttery and delicious. The flavor intensifies as it ages. Made by Mitica From Murcia Pasteurized Aged 1 month Sheep s milk Garrotxa 1kg Wheel Garrotxa is the fruit of the work of a small cooperative of goat farmers in Catalonia. They have managed to recover a cheese which used to be manufactured a long time ago in this region. It is a compact, semi-firm goat cheese with a pleasantly mild, brilliant white paste and velvety grey bloom on the rind. Spainish Cheese

99 Made by Mogent From Catalonia Goat s milk,45% Pasteurized milk Natural rind Aged at least 3 months Ibérico 6.6lb Wheel, Special Order Ibérico is one of the best-known and most purchased cheeses in Spain, but it does not have very much exposure in the United States. The cheese is similar in style to Manchego, but Ibérico is made with a blend of pasteurized cow, goat, and sheep milk. The ratio of the three milks varies from season to season based on the weather and the breeding patterns of the goats and sheep. However, the following guidelines are strictly adhered to by the producing dairies. The milk blend minimums are: cow milk 50%, goat milk 30%, and sheep milk 10%. In general, the cows milk provides the flavor and acidity while the goats milk provides the slightly tart flavor and whiter color, and the sheeps milk adds the richness and buttery consistency due to its higher fat content. Ibérico s flavor is herbaceous, with a very mild goat tang that blends with the buttery sheep milk to produce a comforting flavor and aroma. The interior paste has a white to slight beige color and a mild sheep aroma. Made by Merco From La Mancha Pasteurized milk Aged a minimum of 4 months Cow, Goat and Sheep milk Ibores DOP 2lb Wheel We are pleased to offer this fine quality Ibores cheese. It is a semi-firm, raw goat milk cheese rubbed with paprika from the region of Extremadura in southwestern Spain. The red-orange rind lends striking contrast to the brilliant white paste, making this small-format cheese ideal for the cheese plate. Ibores is pleasantly buttery, with a silky texture and a clean finish. Hints of grass and earth accurately reflect its homeland. Made by Abadias From Extremadura Raw milk Aged at least 60 days Goat milk Idiazábal DOP 7lb Wheel Idiazábal is a small village in the heart of the Basque region. For generations, each fall with the first snow farmers would descend from the mountain pastures with their flocks. At that time, an important farmer s market would take place where smoked ewe s milk cheese would be sold. Normally this cheese is

100 smoked with beech wood, hawthorn, or cherry wood. Idiazábal is a robust and sharp cheese, made to be cured for a long period. Unpasteurized whole sheep s milk from Lacha and Carranzana breeds results in a slight piquant taste. The intense, smoky aromas of the pressed paste are balanced by a nice, buttery, sheepy finish. Made by Bideki From Spain Basque Country region Sheep milk 45-50% Raw milk Natural, smoked rind Aged at least 6 months Sa Naveta Raw Milk Mahón DOP 2/3.96lb On the Island of Menorca, Mahon is regarded as the most iconic cheese of the island, and this small production raw milk version is the star of the show. The cheeses are hand tied and molded in the traditional fashion and are allowed to develop a thin natural rind during maturation. Aged a minimum of 2 months, the flavors are lactic and clean in the beginning, then finishing with notes of butter and toasted hazelnuts. As the cheeses age the flavors and aromas are intensified and become more piquant, while retaining a rich mouthfeel and a salinity reminiscent of the sea air. Made by Coinga From Menorca Raw milk Natural oiled rind Cow milk Aged at least 2 months Mahón Cured DOP 8lb Wheel Mahón is the capital and port of Menorca, one of the Balearic Islands in the Mediterranean Sea. It is also the name given to the cow milk cheeses produced on the island. There are many variations of this cheese; our selection is well aged, with a compact, friable texture and a smooth, oiled rind. Allowed to age a little longer, this Cured Mahon has developed some sweet nutty flavors, but retains great melting qualities and serves well on the cheese plate. The taste is slightly tart, with enough salt to get a hint of the sea. Made by Coinga From Menorca Cow milk 38% Pasteurized milk Natural oiled rind Aged 9 months Spanish Cheese

101 100 Garrotxa

102 28252 Mahón Semi-Cured DOP 8lb Square A pleasant, mild cow s milk cheese from Menorca, in the Balearic Islands. Produced with thermalized milk and aged for 3 months, the paste is pale yellow in color with numerous eyes and a characteristic orange rind. Young Mahón is a staple table cheese as well as an ingredient, thanks to its wonderful meltability. Mild, buttery, and slightly sweet, with a nutty finish. Made by Coinga From Menorca Thermalized Aged 3 months Cow milk Manchego Viejo DOP 12-month 6.6lb Wheel Manchego Pasamontes is made by one small-production creamery that has been making cheese since 1876! When compared to industrially-produced Manchego, the difference in flavor is evident. This raw sheep milk cheese is aged for 12 months and has a straw-colored, embossed rind. Extra aging allows time for the cheese to develop rich, concentrated flavors, and their complexity results in a long, pleasing finish. Made by Pasamontes From La Mancha Raw milk Natural, oiled rind Sheep milk 45% Aged at least 12 months Manchego DOP 3-Month 6.6lb Wheel Manchego DOP 6-Month 6.6lb Wheel Queso Manchego is the best known sheep s milk cheese in Spain. This true, aged Manchego is made only from the milk of the Manchega sheep from La Mancha region, which is located on a vast plateau more than 600 meters above sea level. The flavor is slightly acidic and piquant, with the persistent taste of the sheep s milk. At three months the paste is semi-firm, with a mild lactic acidity, buttery mouthfeel, and slight nuttiness on the finish. After six months of aging, the paste is firm and the nutty and savory flavors are more pronounced. Made by Monte Vega From La Mancha Pasteurized Natural, oiled rind Sheep milk Spanish Cheese

103 26375 Murcia al Vino DOP 5lb Wheel This artisan cheese from Murcia has a semi-firm, bone-white paste and a smooth velvet rind which has been soaked in red wine. It has a sweet, fruity, mild flavor. Made by Palancares From Murcia Goat s milk Pasteurized milk Natural rind, soaked in wine Aged at least 45 days Naked Goat (Murcia Curado DO) 5lb Wheel This fabulous 6-month-aged goat cheese from Spain was recently awarded DO status. Naked Goat is produced with raw milk and it is mild and creamy with a tangy, sweet finish. The cheese is equally suited to melting and to the cheese plate. Pair with almonds in honey and a crisp white wine. Made by Mitica From Murcia Raw Aged 6 months Goat milk PataCabra 2/5lb Brick-Shaped Loaf This unique goat s milk cheese is made in the brick shape of a Pata de Mulo. This washed-curd cheese is wonderful young as well as aged. It is quite pungent, yet smooth, with a rind that turns from reddish and slightly sticky to a faded, pale orange-brown. Made by Mitica From Aragon Pasteurized Aged 3-5 months Goat milk Valdéon DO 6lb Wheel Valdéon hails from the valley of the same name, located in Léon, on the southern spur of the Picos de Europa. The main activity in the valley is cattle rearing. Its inhabitants dedicate themselves to making hand-crafted blue cheeses, which are aged in caves and acquire blue mold. The unique conditions of these caves result in a cheese that is a wonderfully bright and piquant balance of rich cow s milk and lactic goat s milk. Valdeon is spicy and full-flavored with a soft, buttery paste and generous vein of green-blue and white molds. 102

104 Made by Picos From Castilla-Léon Cow and Goat milk, 45% Pasteurized milk / Blue cheese Natural rind Aged at least 45 days Veigadarte 2.2lb Log This cheese is made to order by a small artisanal producer named Mr. Joaquin Villanueva Casado, whose creamery is located in the small town of Ambasmestas in the Castilla-Léon region of Spain. Joaquin uses milk from Murciano-Granadina goats. Aged for 1 month, this cheese has a high butterfat content and the characteristic tang attributed to goat milk. The ash rind is covered by an edible, bloomy white mold. As this cheese ages, the outer ring becomes creamy, while the inner ring remains pure white in color, and retains a firmer texture. Overall the texture is smooth, and the flavor is complex and long lasting, with a slightly earthy finish. It pairs wonderfully with sparkling cava and citrus fruit. Made by Joaquin Villanueva Casado From Castilla-Léon Pasteurized Aged 30 days Goat milk Zamorano DO 6lb Wheel Zamorano is made from the raw milk of the Castilla-León region s Churra and Castellano sheep and aged for 6 months. Its rind has the familiar embossed zigzag pattern of many Spainish cheeses but the flavor is distinctively its own. This DO cheese s name derives from the namesake town in the center of the region of production. The flavor is deliciously sweet and tangy, with an underlying nuttiness. Made by Marques del Castillo From Castilla-León Raw Milk Aged 6 months Sheep milk Spanish Cheese

105 SWITZERLAND

106 22602 Appenzeller Extra 15lb Wheel Appenzeller Extra 16/6.9oz Precut Appenzeller is a classic Swiss regional mountain cheese. Cows fed on pasture rich with herbs lend distinctive, sweet grassy flavors to the milk, which is reinforced by washing the wheels in a spice/herbal brine during maturation. The cheeses officially become Appenzeller at three months, and wheels of Appenzeller Extra are aged for an additional three months to further intensify the flavor profile. A Mifroma Selection Made in the Appenzel region Raw Milk Aged 6 months Cow Milk Artisan Raclette Génépi 13.2lb Wheel This distinctive Raclette is produced on an artisan scale by cheesemaker Benoit Kolly on the Swiss side of the Alps, using gently thermalized Alpine milk collected from 33 local dairies that is never more than 4 hours old! Traditional cheese making techniques and a focus on quality are evident in the flavor and texture of the cheese. A Génépi Alpine Selection Le Mouret, Switzerland Cow s milk Aged about 120 days Washed rind Thermalized milk Cavern Aged Gruyère 1/8 Wheel Cavern Aged Gruyère 19/7.4oz Precut Since the 12th century, the people of the region of Gruyère in Western Switzerland have been producing one of the most well-love cheeses of all time, Gruyère AOP. These particular wheels of Gruyère are hand selected for their superior quality and after four months of aging are transported to sandstone caverns with high humidity and a constant temperature of º F to coax out the nuanced flavors of the finest raw milk used in the initial production. For the next six months the wheels are washed with salt water and turned regularly to develop a protective and rough rustic rind. These select wheels mature over months and the result is a full flavored cheese that is both fruity and savory, with notes of toasted nuts and fresh grass. Gruyère is a true staple on the cheese plate and the foundation for any authentic fondue. Swiss Cheese

107 A Mifroma Selection Made in Gruyère, Canton of Fribourg Washed rind Aged a minimum of 11 months Raw Milk 70lb Wheel Chapel Hill 8.8lb Wheel, Special Order After 5 months of meticulous aging, this Switzerland alpine cheese is ready for release. Hailing from a tiny hamlet outside of the village Rossruti, the terroir of the region truly shines in this cheese. The cows never graze farther than seven miles from the farm, where they eat fresh grass and wild flowers, and the milk is never treated in any way. Chapel Hill has a beautifully rich creamy paste with complex notes of herbs, grasses, and hay, with a delightful nutty finish. Kaserie Rislen Rislen, Switzerland Raw milk Cow s milk Der Scharfe Maxx 15lb Wheel, Special Order This strong and pungent mountain cheese is made in Thurgau by the Studer Dairy. They start with fresh whole cow s milk, and add a touch of cream that yields a very rich and smooth mouthfeel. During maturation, the wheels are aged for a minimum of four months and washed with an herby brine, giving Der Scharfe Maxx a distinctive tangy and meaty flavor profile. The aromas are fresh barnyard air and the flavors move from sweet caramelized onions to rich brothy notes as it matures. Studer Dairy Thurgau, Switzerland Cow s milk Aged a minimum or 4 months Washed rind Raw milk Green Fairy 15.4lb Wheel, Special Order This cheese s name refers to the women (the green fairies) who grow and cultivate the secret mixture of organic herbs that play an intricate role in the recipe. This unique cheese uses only fresh herbs, bringing out a bright and crisp flavor not found in any other herbed cheese. Green Fairy is made by Lenk Milch, a cooperative formed in 1999 with the goal of promoting and supporting these niche producers and helping keep traditional techniques and recipes alive. This luscious cheese is perfect for any occasion and a welcome companion to a dry martini. 106

108 Lenk Milch Bernese Alps, Switzerland Pasteurized milk Aged 2-3 months Cow s milk Hop on Top 10lb Wheel, Special Order Franz Renglli, a young artisan cheesemaker, is always looking to create new and unique cheeses. Working together with the brewery in Entlebuch, he has developed Hop on Top, which retains the lush creaminess of his other cheeses and coaxes out the robust, earthy flavors of the beer. The wheels are washed with beer for five months, and then for the finishing touch the cheese is coated with the dried remains of the aging barrels. The paste is sweet and creamy, with more intense and slightly hoppy flavors towards the rind. Franz Renglli Schupfheim, Switzerland Cow s milk Aged a minimum of 120 days Washed rind Thermalized milk L Etivaz AOP 16lb Wheel, Special Order Made on the Alp Grand Ayerne in the lush Pays d Enhaut, Rene-Maurice Lenoir crafts this amazing L Etivaz AOP from the milk of a small herd of 68 cows. The raw milk yields complex, yet bright, clean flavors, with a hint of acidity. In 2000 L Etivaz was the first Switzerland cheese to receive AOP status, and to this day 72 families still move up to the Alps of Pays d Enhaut to produce L Etivaz in the remaining 130 chalets situated on altitudes between 3,000 and 6,000 feet. Rene-Maurice Lenoir Pays d Enhaut, Switzerland Raw milk Aged a minimum of 210 days Cow s milk Le Bon du Jura 15.4lb Wheel, Special Order From the rolling hills of the Bernese Jura comes this new organic, raw milk mountain cheese. Le Bon du Jura ( The Good of Jura ) is a complex cheese aged for 8 months, during which time the wheels are carefully washed and turned as they mature and develop their deep reddish-brown, rustic rind. The paste is dense and firm, but creamy on the palate. The flavors are robust and nutty, with lighter green grassy notes lingering on the finish. Le Bon du Jura is a versatile cheese that pairs well with many beers and wines, and also has great melting ability for a spectacular fondue. SwiSS Cheese

109 Fromagerie des Reussilles Ajoye, Switzerland Cow s milk Aged 8 months Washed rind Organic raw milk Simme Bleu Génépi 2.2lb Wheel Simme Bleu is a unique regional cheese from Lenk, which is a town of 300 people located near the natural springs and waterfalls that feed the Simmental River in Switzerland. This rich Alpine valley is home to the Simmental breed of heirloom cattle and produces some of the highest quality milk in Switzerland. Simme Bleu has a beautiful natural rind and dense, creamy paste with mild blue veining. The flavors are rich and buttery, with a bright, fruity pop from the blue. Nuanced and subtle, the high quality of the milk is really the star of this show! A Génépi Alpine Selection Lenk, Switzerland Cow s milk Aged about 6 weeks Natural rind Pasteurized milk Vully Rouge Génépi 12lb Wheel A single-producer cheese, Vully is made at the Schäfer Fromagerie, located by the lake of Morat in the canton of Fribourg. The cheesemaker begins by collecting the milk of 12 small dairies that raise the traditional breeds of the region and never feed the herds on silage. The milk is then gently thermalized and the cheese making begins. During maturation the wheels are regularly washed with a mixture of brine and Pinot Noir, giving the beautifully embossed rind a distinctive color that darkens as the cheeses ages. This Rouge selection is aged about four months and has a semi-firm, creamy, intense paste. Toasted peanut flavors marry with a little lactic sweetness and a spicy finish. A Génépi Alpine Selection From Fribourg Cow milk Thermalized milk Wine washed rind Aged 4 months 108

110 HOW IS GRUYÈRE MADE? 1) GRUYÈRE MAY ONLY BE PRODUCED WITHIN THE PDO PRODUCTION ZONE, FROM THE RAW MILK OF COWS FED NATURAL FORAGE. 2) GRUYÈRE IS MADE IN COPPER VATS, USING ANIMAL RENNET AS THE COAGULANT. 3) ONCE THE CURD IS CUT AND THE WHEELS ARE FORMED, THEY ARE SALTED AND CELLARED ON SPRUCE BOARDS. 4) AFTER 3 MONTHS OF AGING, THE WHEELS ARE TRANSPORTED TO CAVES D AFFINAGE FOR FURTHER MATURATION. 5) IN THE COOL, HUMID ENVIRONMENT OF THE CAVES, WHEELS ARE FREQUENTLY TURNED AND BRUSHED WITH SALT BRINE TO ENCOURAGE HEALTHY RIND DEVELOPMENT. 6) AT 4 MONTHS GRUYÈRE IS PROFESSIONALLY EVALUATED, AND ONLY WHEELS THAT MEET QUALITY STANDARDS OF THE PDO MAY BE SOLD AS GRUYÈRE AOP. 7) AGING TIME RANGES FROM 5-18 MONTHS, WITH WHEELS OF THE MOST EXCEPTIONAL QUALITY CHOSEN FOR EXTENDED AGING AS BOUTIQUE SELECTIONS.

111 UNITED KINGDOM

112 20661 Shropshire Blue 16lb Wheel Shropshire Blue 24/5.6oz Precut Despite its name, this relatively new cheese has nothing to do with Shropshire. It was invented and produced in Scotland but is now made by some English Stilton cheese producers. Indeed, it is made in exactly the same way as Stilton except that annatto is added to the milk, along with the starter culture and the mold. The cheese comes in medium-size drums with a rough brown rind and a bright orange paste with vivid blue veining. The texture is firm and creamy, but also slightly crumbly. The flavor is sharper than Stilton and quite distinctive. There is a definite sour or wine-like tang with oranges and lemons, but the aftertaste is sweet. This cheese looks dramatic on a cheese board or buffet. Use sparingly to give a color lift to stuffed baked potatoes and chicken Cordon Bleu. Ford Farm Cow s milk Pasteurized milk Semi-hard blue, natural brushed rind 48 to 55% fat content Aged 3 months Stilton 19lb Wheel Stilton 10/7oz Precut Stilton Half wheel Stilton is named for the little village of Stilton, but it has never been made there. It was, and still is, made nearby and is still made locally within the counties of Derbyshire, Leicestershire (now including Rutland), and Nottinghamshire. Known in Britain as the king of cheeses, Stilton has been protected by a copyright owned by the Stilton Cheese Makers Association. There are currently five members of the association and one other producer. Stilton cheeses are drum-shaped with a thick, hard crust which is usually grayish-brown and slightly wrinkled, with whitish powdery patches. The paste is crumbly when young, softening and darkening at the rind as it matures. It is a lovely creamy ivory color with well-spread blue veining growing from the center outward. The veining increases and turns a bright blue-green with maturity. The aroma is sharply nutty and the flavor is full of mellow nuts and fruit. The flavor strengthens as it matures. Stilton is not sold until it is at least three months old and a few cheeses are sold when they are more mature. Long Clawson Pasteurized cow s milk Vegetarian rennet Semi-hard blue, natural brushed rind 48 to 55% fat content Aged 3-5 months English Cheese

113 20685 Wookey Hole Cheddar 60lb Wheel Wookey Hole Cheddar 20/8oz Precut Wookey Hole Cheddar Quarter Wheel Gerry Cottle, once the ringmaster and owner of Britain s leading circus and now owner of the historic Wookey Hole Caves, is reviving one of the site s oldest traditions: he s bringing cheese back to the Wookey Hole to mature in the cave s ideal conditions. The result is a rich, aged, traditionally made cheddar. Ford Farm Cow s milk Pasteurized milk Clothbound, natural rind Aged a minimum of 14 months 112

114 Wooky Hole Caves English Cheese

115 Q uick Guide to Speci a lt y Cheeses COW S MILK CHEESE Fresh Crème Fraiche, Bellwether USA Crème Fraiche, Vermont Creamery USA Fromage Blanc, Bellwether USA Mascarpone Italy Petite Breakfast Cheese USA Quark, Vermont Creamery USA Soft Ripened l Aviateur France Brie 60% Isifrance France Brie Dome Supreme USA Brie du Pommier France Brie with Black Truffle France Brie Petite Creme France Brillat Savarin Affinee France Camembert Le Pommier France Chaource AOC France Cirrus USA Explorateur, Mini France Fougerus France Fougerus, Mini France Fromage de Meaux France Fromage d Affinois France Fromage d Affinois Brebis France Fromage d Affinois w Chili Pepper France Fromage d Affinois w Garlic & Herb France Fromage d Affinois w Pepper France Fromage d Affinois Petit France Fromage d Affinois w Truffle France Gratte Paille France Le Petit Crème USA Moses Sleeper USA Original Brie, Marin French USA Pave d Affinois France Petite Cendrée USA Pierre Robert France Le Sangle France Seastack USA Triple Crème Brie USA Triple Crème Jalapeño Brie USA Triple Crème Truffle Brie USA Weybridge USA Semi-Soft Ashbrook USA Carmody USA Dutch Hollow Dulcet USA Gouda, Mild Red Wax Holland Gouda Organic USA Just Jack USA Kinsman Ridge USA Lou Bergier Pichin Italy Mahon Young DO Spain New Moon USA Pluvius USA Red Alder USA Tetilla DO Spain Washed Rind Abbaye Ste Mere/Saint Paulin France L Ami de Chambertin France Chimay Biere Belgium Chimay Grand Cru Belgium Elderflower Tomme France Epoisses Coupe France Fontina Val d Aosta DOP Italy Graines des Vosges France Harbison USA Munster AOC France Munster Petit Doux France Off Kilter USA Oma USA Pont L Eveque AOC, Grand France Le Poteaupre Belgium Raclette France Schloss USA Soumaintrain France St. Nectaire France Trou Du Cru France Willoughby USA Cheddar Cabot Clothbound USA Cheddar with Irish Porter Ireland Cheddar with Irish Whisky Ireland Cheddar with Red Wine Ireland Classic Reserve, Grafton USA Cougar Gold USA

116 14351 Fiscalini Bandage Wrapped Cheddar USA Flagship USA Flagship Reserve USA Flagship, Smoked USA Grafton Smoked Cheddar USA Grafton Village Clothbound Cheddar USA Marco Polo USA New Woman USA Oak Smoked Cheddar, Natural Ireland Wookey Hole Cheddar UK Yule Kase USA Aged Appenzeller Extra Switzerland Asiago Pressato DOP Italy Beaufort d Ete AOP France Le Bon du Jura Switzerland Cantalet Dore France Cave Aged Gruyere Switzerland Chapel Hill Switzerland Der Scharfe Maxx Switzerland L Etivaz AOP Switzerland Gouda, Aged Holland Gouda, Double Cream Holland Gouda, Vintage 5-Year Holland Gran Queso USA Grana Padano Italy Grand Cru USA Green Fairy Switzerland Hop on Top Switzerland Landaff USA Lilly Pad Barrel France Mahon Cured DO Spain Mimolette France Old Amsterdam Holland Oorsprong Holland Parmigiano Reggiano 24 Month Italy Parrano Holland Provolone Piccante Italy Reading USA Roth Private Reserve USA Tarentaise USA Toma, Point Reyes USA Tomme de Savoie France Vella Bear Flag Dry Jack USA Vieux Chimay Belgium Vully Rouge Switzerland Blue Bay Blue USA Bayley Hazen USA Big Boy Blue USA Bleu d Auvergne France Bleu des Causses AOC France Buttermilk Blue USA Buttermilk Blue Affinee USA Cambozola Germany Cambozola Black Label Germany Caveman Blue USA Crater Lake Blue USA Fourme d Ambert France Fromage d Affinois Bleu France Gorgonzola Dolce DOP Italy Gorgonzola Piccante di Montagna DOP Italy Gorgonzola Piccante DOP Italy Moody Blue USA Oregon Blue USA Oregonzola USA Original Blue, Point Reyes USA Rogue River Blue USA Shropshire UK Smokey Blue USA St. Agur France Stilton UK GOAT S MILK CHEESE Fresh Carre du Berry France Chabiquet France Fromage Blanc Honey Lavender USA Herbs de Humboldt USA Ms. Natural USA Pave de Jadis France Plain Chevre Amaltheia USA Psychedillic USA Purple Haze USA Pyramide Ash France Roasted Garlic and Chive Chevre USA Sgt.Pepper USA Spiced Pepper Chevre USA Truffle Tremor USA Whole Milk Goat Ricotta USA Soft Ripened Bermuda Triangle USA Bijou USA Bonne Buche USA Buche Maitre Seguin France Bucheron USA Bucherondin France Cabecou Rians France Cana de Cabra Spain Caprifeuille France Coupole USA Humboldt Fog USA

117 28049 Nettle Peaks USA Peilloute Florette France Pico Affinee France St. Albans USA Tradition du Berry Berceau Pyramide France Tradition Jacquin Berceau Rond France Tradition Touraine Berceau Buche France Tricycle USA Veigadarte Spain Semi-Soft Benning Holland Aged Balarina Aged Goat Gouda Holland Drunken Goat Spain Garrotxa Spain Ibores DO Spain Lamb Chopper Netherlands Midnight Moon Netherlands Naked Goat Spain Patacabra Spain Blue Chevre Blue USA SHEEP S MILK CHEESE Fresh Barrel-Aged Feta Greece Halloumi Greece Semi-Soft Cacio de Roma Italy Manouri Greece Marzolino Chianti Italy Pecorino di Pienza Italy San Andreas USA Soft Ripened Cana de Oveja Spain Fromage d Affinois Brebis France Perail de Brebis France Simply Sheep USA Valentine USA Willapa White USA Washed Rind Arpea Basque Country Rondin France Aged Ardi Gasna w Espelette Basque Country Brique Agour Basque Country Cewetie Switzerland Ewephoria Holland Flagsheep USA Idiazabal DOP Spain Istara AOC Ossau Iraty Basque Country Manchego 6 Month Spain Manchego Viejo DOP 12 Month Spain Paski Sir Croatia Pecorino Fauglia Italy Pecorino Romano Italy Pecorino Romano DOP, Brunelli Italy Pecorino Toscano DOP Riserva Italy Petit Basque Basque Country Petit Brebis Basque Country Pyrenees Brebis AOC Basque Country Vintage Grand Ewe Holland Zamarano DO Spain Blue Bleu de Basque Basque Country Roquefort AOC, Black Label France MIXED MILK CHEESE Bosina, Robiola due latti Italy Briar Summit Italy Caciotta al Tartufo Spain Campo de Montalban Spain Cremont USA Fromage Frais Apple Cider USA Iberico Spain Kasseri Greece Kunik USA Kunik Mini USA La Tur Italy Le Chevrot France Sappy Ewe USA Three Sisters USA Valdeon DO Spain BLUE CHEESE Bay Blue USA Bayley Hazen USA Big Boy Blue USA Bleu d Auvergne France Bleu de Causses AOC France

118 27772 Bleu des Basques Basque Country Bleu Chevre France Bleu de Chevre Cendre France Blu di Bufala Italy Buttermilk Blue USA Buttermilk Blue Affinee USA Caveman Blue USA Crater Lake Blue USA Fourme d Ambert France Fromage d Affinois Bleu France Gorgonzola Dolce DOP Italy Gorgonzola Piccante di Montagna DOP Italy Gorgonzola Piccante DOP Italy Moody Blue USA Oregon Blue USA Oregonzola USA Original Blue, Point Reyes USA Rogue River Blue USA Roquefort Papillon AOC Black Label France Shropshire UK Smokey Blue USA St. Agur France Stilton UK Two Faced Blue USA Valdeon DO Spain TRIPLE CREAM CHEESE l Aviateur France Brillat Savarin Affinee France Brillat Savarin with Cranberry France Brillat Savarin with Truffle France Brillat Savarin with Papaya France Chaource AOC France Explorateur, Mini France Gratte Paille Framce Pierre Robert France Regal de Bourgogne with Herbs France Regal de Bourgogne with Mustard France Regal de Bourgogne with Raisins France Regal de Bourgogne with Truffles France Triple Crème Brie USA Cheddar with Irish Porter Ireland Cheddar with Irish Whisky Ireland Cheddar with Red Wine Ireland Cheesemaker's Folley USA Crimson Fire USA Drunken Goat Spain Elderflower Tomme France Gouda Organic with Herbs USA Gouda Organic w Chili, Chive, & Onion USA Herbs de Humboldt USA Ladysmith with Arugula USA Ladysmith with Chives USA Ladysmith Organic USA Marco Polo USA Marco Polo Reserve USA New Woman USA Psychedillic USA Purple Haze USA Purple Moon USA Regal de Bourgogne with Herbs France Regal de Bourgogne with Mustard France Regal de Bourgogne with Raisins France Regal de Bourgogne with Truffles France Roasted Garlic and Chive Chevre USA Seahive USA Sgt. Pepper USA Spiced Pepper Chevre USA Teahive USA Truffle Stack USA Truffle Tremor USA SMOKED CHEESE Campfire USA Chevre, Smoked USA Flagship, Smoked USA Grafton Smoked Cheddar USA Idiazabal DOP Spain Oak Smoked Cheddar, Natural Ireland FLAVORED CHEESE Apple Walnut Smoked USA Ardi Gasna w Espelette Basque Country Barely Buzzed USA Big John s Cajun USA Brie with Black Truffle France Brillat Savarin with Cranberry France Brillat Savarin with Truffle France Brillat Savarin with Papaya France

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