Soft-Ripened & Bloomy Rind Cheeses
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. |
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. |
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. |
BONNE BOUCHE
Pasteurised Goat's Milk Microbial Rennet from Websterville, Vermont Vermont Creamery pair with... Sauvignon Blanc, Champagne (when young), Sancerre, Falanghina VC's flagship cheese is one of its best. The small format and light ash dusting have helped win it numerous awards and much praise and prestige. As with the French cheeses it imitates, the mild, almost milky flavour develops over time to a rather piquant and robust cheese with a firmer paste over time. Pick your Bouche at whichever ripeness suites you best. |
COUPOLE
Pasteurised Goat's Milk Microbial Rennet from Websterville, Vermont Vermont Creamery pair with... Sauvignon Blanc, Champagne, Vouvray, Sours or a dirty Martini The signature "brainy" exterior mould reveals the Loire-inspired origins of this American creation. As visually stunning as it is delicious with sweet cream flavours delicately flowing between fresh notes of grass and tangy goat's milk. |
COURONNE de TOURAINE
Pasteurised Goat's Milk Animal Rennet from la Croix En Touraine, France Rodolphe le Meunier pair with... Fumé, Sancerres, Chinon Blanc, Bruts, Pale Ales, Weisses This beautiful little crown of goat's milk offers an outstanding entry into the Loire Valley family of cheeses - oozing with creamy, velvety texture and a slightly tangy, mineral-driven flavour with grassy notes and a subtle finish. |
CREMONT
Pasteurised Cows' and Goat's Milk Microbial Rennet from Websterville, Vermont Vermont Creamery pair with... Sauvignon Blanc, Sancerres, Chinon, Frascati, Hefeweizen A dash of cream in the mix mellows this Loire-style little cake a little closer to the Italian side of bloomies; lemony but sweet, earthy but luscious. |
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. |
La TUR
Thermalised Cows', Ewes' & Goat's Milk Animal Rennet from Alba, Italy Caseificio dell'Alta Langa pair with... Husky Reds (Barbaresco, Zinfandel), Pear Cidre, Hefeweizen Flavours are light and delicate, tasting of crème fraîche, mushrooms and grass with a slight tang; very accessible and balanced, makes it an ideal cheese for a wide variety of tastes and preferences. |
LAMBORN BLOOMERS
Pasteurised Goat's Milk Animal Rennet from Basalt, Colorado Avalanche Creamery pair with... Crisp, mineral driven whites like Gewürtzminer or Sancerre Quite mild and milky, this cheese is gaining a reputation for being loved by even the most anti-goat cheeseheads. Subtle flavours of oyster, mushroom and grass permeate the supple paste. |
le LINGOT du QUERCY
Pasteurised Goat's Milk Animal Rennet from Périgord, France Cabécou de Rocamadour (various) pair with... Cahors, Sancerres, Malbecs, Porters Light and velvety in texture with a sweet fudgey rind with a lovely, smooth, mouth-cooling texture and a wonderful, almost ice cream-like quality and gentle but complex flavour. |
LEDYARD
Pasteurised Ewes' Milk Animal Rennet from Cazenovia, New York Meadowood Farms pair with... Domestic Lagers and Pale Ales Wrapped in grape leaves and washed with a local Empire Brewing Co. brew, the fruity, yeasty paste reminds one of Piemontese robiolas with a sheepy kick. |
LEONORA
Pasteurised Goat's Milk Animal Rennet from León, Spain Various Small Producers pair with... Rioja Reds & Rosés, Arneis, Champagne, Sherry, Lagers, Grappa and Norman Cidres Quite delicate and redolent with piquant, lemony goat flavour, this hand-made log is ideal for dessert platters or to pair with bubbly wine. |
ROBIOLA TRE LATTI
Raw Cows', Goat's & Ewes' Milk Animal Rennet from Piedmont, Italy Luigi Guffanti pair with... Fruity wines (Rhônes, Gewürztraminer) and Lagers The addition of ewes' and cows' cream to traditional Piemontese robiola make for a rounder, more acidic flavour than goat alone. This is a cheese for all types, sure to meet the discerning tastes of cheeseheads and novice snackers alike. |
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. |
SAINTE-MAURE AOC
BUCHE de TOURAINE Pasteurised Goat's Milk Animal Rennet from Touraine, France Various pair with... Fumé, Sancerres, Chenin Blanc, Bruts, Pale Ales, Weisses This cheeses ages quickly and the resulting flavours and textures vary respectively; there is always a lovely tang (which can become quite pronounced) from the goat's milk and underpinnings of nuttiness and a slightly bitter edge. Young Buche is soft and supple; when older it gets snowy and dense. |
SCIMUDIN di VACCA
Raw Cows' and Goat's Milk Animal Rennet from Sondrio, Italy Luigi Guffanti pair with... Dry Whites are best (Chablis, Sancerres, Pouilly-Fuissé ) Oozing and supple with notes of fresh cream, bananas, and Brie-esque flavours of mushroom and earth but milder than its French counterpart. It gets quite runny, so have plenty of crusty bread handy. |
SOFIA
Pasteurised Goat's Milk Animal Rennet from Greenville, Indiana Capriole Dairy pair with... Sauvignon Blanc and Dusty Ales on the savoury side; for dessert, a lovely Sauternes or Sherry is perfect. It looks like Humboldt Fog and it tastes better; dense and with a delicate sweetness that counterbalances the natural goat tanginess. |
TOMME de MANIGODINE
Raw Cows' Milk Animal Rennet from Manigod, France Joseph Paccard pair with... 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. |
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