Cows' Milk Cheeses
ADELEGGER
Raw Cows' Milk Animal Rennet from Allgaü, Germany Käsküche Isny pair with... Husky Lagers, Artisanal Gins, Tannic Reds (try Super Tuscans & Bordeaux) Rich and nutty like any good Swiss cheese but a bit more beefy and hefty like one might expect from a Bavarian farmstead. Sweet & sharp with notes of pineapple, brown butter & marrow. |
APPENZELLER
Raw Cows' Milk Animal Rennet from Appenzell, Switzerland Rolf Beeler pair with... Bold Reds (Cabernet, Malbec), IPAs and Malty Spirits A house favourite; this versatile cheese is equally ideal for elegant courses, fondue and snacking. The fruity, nutty and rich classic is especially alluring after being washed in Beeler's signature secret recipe of spirits, herbs and spices. |
APPLEBYS CHESHIRE
Raw Cows' Milk Vegetarian Rennet from Shropshire, England Abblebys Cheese pair with... Burgundian Chardonnay, Sherry, Hoppy Pales Ales A classic: clean and slightly zesty with a rich mouth-feel and finish, crumbly and with that signature tint of annatto. |
BERNER MÜNTSCHI
Thermalised Cows' Milk Animal Rennet Adelboden, Switzerland Manfred Schmid pair with... crisp whites with a mineral drive like Gewürztraminer or Burgundian Chardonany “The Kiss” A truly stupendous soft-ripened cheese from the Bernese Alps, rich double-cream is sensuous and satisfying with a light acid kick and a silky mouthfeel. A little pricey, but well worth the investment to your tastebuds. |
BENT RIVER CAMEMBERT
Pasteurised Organic Cows' Milk Vegetarian Rennet from Mankato, Minnesota Alemar Cheese Company pair with... Floral, Citric White Wines (Sauvignon Blanc, Chenin Blanc), Light Reds (French Pinot Noirs, Barolo), Norman Cidres, Belgian Ales When ripe, this cheese rivals most French camemberts for its richness and depth—earthy with a yielding and supple texture. |
BEURRE de BARATTE
Pasteurised Cows' Milk from Normandy, France Rodolphe le Meunier The Baratte process constitutes of separating the milk, spinning the heaviest part into a creamy and thick consistency, and later reïnjecting the butter with cream, for a decadent and sumptuous texture and flavour. |
BRIE FERMIER
Thermalised Cows' Milk Animal Rennet from Île-de-France, France Ferme de la Tremblaye pair with... Burgundian Pinot Noir, Chardonnay, Norman Cidres At the Nangis size, this brie ages quite perfectly to the classic deep flavours of mushroom, butter and oyster one should demand. Note that technically, though the milk is cooked at a lower temperature than American pasteurisation, authentic Brie must be made of raw milk. This is amongst the best Brie-fromages we carry. |
CABOT CLOTHBOUND CHEDDAR
Pasteurised Cows' Milk Animal Rennet from Greensboro, Vermont Cellars at Jasper Hill pair with... Very hoppy beers, sherry, bold reds and rich whites Modelled beautifully after classic English cheddars, this Vermonter gem displays a characteristic caramel-sweetness and a refined mouthfeel against the traditional earthy and grassy flavours and crumbly, supple texture. |
CACIOCAVALLO LUCANO
Pasteurised Cows' Milk Animal Rennet (sometimes ambient bacteria) from Basilicata, Italy Latteria Salvia Maria pair with... Aglianito or a Chianti will do in a pinch; anything will a little spice, like American Cidre or Tempranillo works, too. Also known as "Silano"; naturally cultured, hand-stretched, cooperatively owned and brimming with tangy deliciousness. Don’t miss this one. |
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CREAM CHEESE
Pasteurised Cows' Milk Naturally Acidified from Willows, California Sierra Nevada Cheese Company Whether you're making bagels or cheesecake, it's hard to go wrong with this old-fashioned favourite. |
CRÈME FRAÎCHE
Pasteurised Cows' Milk Bacterial Culture from Sonoma, California Bellwether Farms An essential kitchen ingredient, perfect for desserts, eggs, fish, pasta sauces, and so much more. |
DUNBARTON BLUE
Raw Cows' Milk Animal Rennet from Shullsburg, Wisconsin Rœlli Cheese Haus pair with... Barelywine, Porters, Whiskey, Barolo, Cabernet Appearances aside, this cheese hardly qualifies as "blue"; the curds are pressed after being inoculated with mould which all-but totally inhibit its growth. The result is a cheese closer in flavour to cheddar than your typical stinky blue. Contradictions aside, its a truly delicious and uniquely American delight. |
ÉPOISSES de BOURGOGNE
Pasteurised Cows' Milk Animal Rennet from Bourgogne, France Fromagerie Berthaut pair with... French Chardonnay, Dry Riesling and Brandy After very nearly facing extinction during the World Wars, this French staple has come to be synonymous with "stink" as the vanguard for washed-rind cheeses. Aroma aside (a necessary step in cheese appreciation), this cheese is sure to please with its intense custardy finish and warm bacon-scented palate. A real meaty treat. |
GERMAN BUTTER
Pasteurised Cows' Milk from Allgäu, Germany Fond O'Foods Hand-crafted of delicious and sweet alpine milk, this is the only butter you need for baking, finishing sauces, glazing meats everything else. Just delicious. |
GRISE des VOLCANS
Raw Cows' Milk Animal Rennet from Machecoul, France Pascal Beillevaire pair with... Sancerres, Chardonnay (Old-World), IPAs, and you might try a floral Gin & Tonic. "Grey Volcano"; a rustic and quintessentially campange style mite-cheese egressing flavours of mushroom, cashew and dusty earth. A must-try. |
HARBISON
Pasteurised Cows' Milk Animal Rennet from Greensboro, Vermont Cellars at Jasper Hill pair with... Light Gamays, Areneis and Lambics This cheese beautifully meets many of the requirements we look for in a good Vacherin all year round; creamy but earthy, woodsy (from the Spruce bark) but sweet, meaty but subtle. Always a good choice. |
HOOLIGAN
Raw Cows' Milk Vegeterian Rennet from Colchester, Connecticut Cato Corner Farm pair with... Oregon Pinots are a surprising hit here; Sweet Rieslings and Sour Ales are great, too. This award-winning washed-rind cheese is most definitely stinky, but with a bright, chèvre- or even Raclette-like finish. |
ISLE of MULL CHEDDAR
Raw Cows' Milk Animal Rennet from Isle of Mull, Scotland Isle of Mull Cheese pair with... Single malt, single malt, single malt!! ...or a nice stout, dunkel or porter Tobermory mash and rich island grass feeds the small herd of cows which supply this unique and irresistible cheese with a lovely malt background to its naturally yeasty and prickly cheddar profile. |
LANDAFF
Raw Cows' Milk Animal Rennet from Landaff, New Hampshire Landaff Creamery LLC pair with... Ales, Belgian Sours, Chardonnay and Merlot Aged in the cellars at Jasper Hill Farm, this is buttery and open-textured, sweet, peppery and great for melting; a Welsh family's delight inspired by Cærphilly. |
LAUGHING PRIEST
Raw Cows' Milk Animal Rennet from Reymond, Nebraska Branch Oak Farm pair with... Tannic Whites with Mineral Drive like a Dry Riesling. The Midwest offers us a real contender for old-world style washed-rind cheese; penetrating and classically gooey and pungent. |
LIVAROT
Pasteurised Cows' Milk Animal Rennet from Pays d'Auge, France Fromagerie E. Graindorge pair with... Norman Cidres, Calvados, Dry Rieslings This ancient and reputable cheese sports a plump and oozing texture with a strong aroma and a rich, nutty, barnyard flavour. A classic. |
MASCARPONE
Pasteurised Cows' Milk Naturally Acidified from Websterville, Vermont Vermont Creamery Often referred to as "Italian Cream Cheese", many a dessert and pasta dish would find itself woefully inadequate without this sweet, velvety cream. Find yourself with leftovers? Dip in some fresh berries for a luxurious breakfast. |
MŒLLEUX du REVARD
Raw Abondance Cows' Milk Animal Rennet from Bauges, France Schmidhauser pair with... Beaujolais, Burgundy, Tawny Port This traditional Vacherin-style cheese is smooth and creamy with a fine fruity aroma and taste, and a resinous effervescence imbued by the spruce bark which surrounds the paste. |
MONTGOMERY'S CHEDDAR
Raw Cows' Milk Animal Rennet from Somerset, England Manor Farm pair with... IPAs to be sure, Red Ales, Sancerres and Pear Cidres Well, it comes from about 20 miles from the town of Cheddar, so this is just about the most authentic and ancient recipe for the cheese one can find, complete with old-fashioned fissures in the texture. Caramalised fruit and rich, beefy flavours dominate the natural sweet grass flavour of the milk. |
MORBIER AOC
Raw Montbéliarde Cows' Milk Animal Rennet from Franche-Comté, France Rivoire Jacquemin pair with... Sancerres, Gamay, Rieslings and Pale Ales Grape-leaf ash beautifully bisects this classic, nutty and rich washed-rind cheese which is made in the traditional way, morning milk under the ash and evening milk on top. |
NUFENEN
Raw Cows' Milk Animal Rennet from Grisons, Switzerland A Swiss Coöperative pair with... Tannic Reds (some Burgundies, Cabernets), Gewürtzminer, Dunkels, Cidre The sweet paste yields to classic Alpine flavours of toasted nuts and buttercream—milk is sourced from a 22-biofarmer collective. |
PARMIGIANO REGGIANO
Raw Cows' Milk Animal Rennet from Reggio Emilia, Italy D.O.P. pair with... Heavy Reds (on its own), when using to garnish, Tannic wines tend to be the best. THE KING OF CHEESES! There’s so little to say and yet not enough good can be said about this classic; rich, nutty, butterscotchy, salty - no serious lover of food should ever be without. |
PETIT VACCARINUS
VACHERIN MONT d'OR Thermalised Cows' Milk Animal Rennet from Vaud, Switzerland AOP pair with... Your favourite mineral-driven white & a crusty loaf Is it Christmas already? Wrapped in spruce bark and washed to unctuous, wrinkly perfection, this legendary holiday classic is a true delight. Seasonal. |
READING RACLETTE
Raw Cows' Milk Animal Rennet from Reading, Vermont Spring Brook Farms pair with... Rieslings, Sancerres, Pinot Gris or Rosé One of our favourie Raclette cheese is classically supple and nutty. Ideal for almost any use; snacking, cooking or “machining." You can feel extra-good about buying Reading ("redding") as proceeds from its sale go to the Farms for City Kids Programme for educating and employing local youth. MORE ON RACLETTE |
RED ROCK
Pasteurised Cows' Milk Animal Rennet from Shullsburg, Wisconsin Rœlli Cheese Haus pair with... Riojas, Zinfandels, Bourbons or Wheat Beers This is really a block cheddar, with a sweet, mild flavour. The blue mould is almost purely decorative, but a light kick at the end reminds you that it's there. Makes a delicious light snack. |
RUPERT
Raw Cows' Milk Microbial Rennet from West Pawlet, Vermont Consider Bardwell Farm pair with... Lagers, Oaky (New World) Chardonnay, Barolo or Merlot. This elegant cheese resembles the flavour of European Alpine cheeses with a somewhat drier, subtler texture; notes of butterscotch, but leavened with lovely tropical fruit flavours. |
SAINT FÉLICIEN
Pasteurised Cows' Milk Animal Rennet from Haute-Ardèche, France Valcrest pair with... Crozes-Hermitage, Vacqueyras, Beaujolais Along with its smaller cousin, St Marcellin, Félicien is a household favourite in France, with its mild, runny and slightly nutty flavour - it makes a perfect introductory cheese for those with developing pallets. |
SAINT NECTAIRE FERMIER AOC
Raw Cows' Milk Animal Rennet from Auvergne, France Terres Auvergne pair with... Norman Cidre, Chardonnay, Beaujolais Burgundy, Lagers Earthy and delicately fungal washed-rind cheese hits all the right notes for a restrained stinky-cheese lover. Enjoy notes of cashew, grass and mountain soil. |
SALVA CREMASCO DOP*
Raw Cows' Milk Animal Rennet from Valtaleggio, Italy Luigi Guffanti pair with... Petit Syrah, Merlot, Arneis, Lagers, Wheat Beers Compact and pressed, this savoury cheese exudes ripe, sharp and somewhat curious flavours of fungal curd, hay and riverstone; the paste is dense but dry with a caky consistency. *DOP status pending |
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SERRAT del TRIADÓ
Raw Cows' Milk Animal Rennet from Vernedes, Spain Tros de Sort pair with... Vouvray, Cava, Chardonnay, Petit Syrah, Barleywine, Ruby Port Inelastic and piquant with a scrumptious acid kick; this semi-firm cheese pairs beautifully with hearty meats and robust fruity wines. |
SHROPSHIRE
Pasteurised Cows' Milk Animal Rennet from Nottinghamshire, England Colston Basset Dairy pair with... Nothing beats a chocolatey Stout (the natural sweetnesses complement each other well). Bubbly Prosecco is also lovely. Recognisable due to its distinctive orange body, with blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and delicately sweet, with a creamy taste and smooth texture lacking any bitterness or sharpness. |
STERNSCHNUPPE
Raw Cows' Milk Animal Rennet from Allgäu, Germany Evelyn Wild pair with... Bitter and Sour Ales or Mineral-driven White Wines like Sancerre “Shooting Star” is rich, complex and meaty with a rough, sticky rind that reveals the wonderful, almost caramelised, buttery texture within. This is a little funkier than your Appenzeller with a slightly more giving texture. |
STICHELTON
Raw Holstein Cows' Milk Animal Rennet from Nottinghamshire, England Stichelton Dairy pair with... ...nothing beats a glass of Port or a sweet fudgey Stout or Porter Stilton Blue, by law, cannot be made with raw milk due to an unconfirmed food scare in 1989. Luckily, the Stichelton Diary makes this "knock-off" with raw milk, the way Stilton used to be made for centuries. The result is a fruity, nutty, toasty and flavoursome cheese as gloriously blue as they come. |
TELEME WASHED-RIND
Pasteurised Cows' Milk Animal Rennet from Los Baños, California Franklin Peluso pair with... Provençal Rosés, light Rhône Reds and Saisons are all great here. Classic Teleme is kicked up by a washing process yielding a tangy, buttery and citric cheese ideal for the table or in risotto; definitely a milder washed-rind, but with a rich, yeasty flavour. |
TOMME CRAYEUSE
Pasteurised Cows' Milk Animal Rennet from Savoie, France Schmidhauser pair with... Côtes du Rhône is the natural choice or other gentle reds, buttery Chardonnay and IPAs are great, too, This recent invention employs French Alpine milk with a sharp flavour and tang, citric, floral and creamy with untertones typical of the region, rainwater and earth. "Crayeuse" means "chalky", referring to the textural difference between this tomme and classic Savoie. |
TOMME de MANIGODINE
Raw Cows' Milk Animal Rennet from Manigod, France Joseph Paccard pair with... Bold, robust reds (Cabernet Sauvignon, Barbaresco, Malbec) One day, Americans will finally be able to import and/or produce real, young, raw Reblochon*, but in the mean time, Paccard's slightly larger format is a good way to meet the demand; the larger format allows the cheese to age 60 days without losing the mild, slightly nutty, milky flavour and unctuous texture that make the style so affable. *In the US, raw-milk cheeses aged less than 60 days are forbidden by the FDA. |
TOMME de SAVOIE
Raw Cows' Milk Animal Rennet from Haute Savoie, France Various pair with... Rhône Reds, Chewy Burgundies, French Chardonnay, Chenin Blanc, Belgian Sours Earthy, lactic, mildly funky with giving and buttery texture and covered with a suede-like, grey rind that is frequently dotted with patches of yellow, red and white mould. A classic. |
TORTA di PEGHERA
Thermalised Cows' Milk Animal Rennet from Valtaleggio, Italy Luigi Guffanti pair with... Voignier, Arneis, Cabernet Franc, Lagers, Grappa This rare import sports a layering of hefty countryside flavours; brown butter, hazelnuts, brussels sprouts and mushroom; a must try. |
VACCHE ROSSE PARMIGIANO
Raw Cows' Milk Animal Rennet from Reggio Emilia, Italy Grana d'Oro pair with... Bold Reds like Cabernet, Chinon or Malbecs are ideal. IPAs or nutty Bourbons make a special treat. Keep the top-shelf Balsamic close at hand, too. Once the pride of Emilia, this rare, but recovering breed of red cow produces a vitally rich and caramel-hued Reggiano fit for a king. |
VENDÉEN BICHONNÉ
Pasteurised Cows' Milk Animal Rennet from Auvergne, France Pascal Beillevaire pair with... ...he's a little tricky to pair; Beaujolais works well or a dry Pinot Gris. Norman Cidre is good, too. Nothing very heavy. "Bichonné" ("pampered") indeed. This cheese effervesces the caves in which it matures and is carefully monitored and aged; distinct aromas of earth and mushroom with tart, buttery finish. |