Cheese

This is a class cheddar cheese, wrapped in cheesecloth as it slowly aged. The cloth ensured the cheddar retained its natural moisture while resting in Grafton’s own caves. This process results in a bold cheese with both nut and mushroom notes.  The world took notice in November when this cheddar took Gold at the World Cheese Awards in England. Read the rest of this entry »

Switzerland’s oldest and most common cheese, Emmentaler has a distinctively nutty-sweet, mellow flavor that makes it perfect for almost any use – from snacks to an après-dinner fruit-and-cheese plate. This cheese is made from cow milk and is light gold in color, with marble-size holes and a natural, light brown rind. It was named after Switzerland’s Emmental valley and is exported in giant wheels weighing as much as 225 pounds. Pannonia Emmentaler is one such kind. It is a Hungarian version of the Swiss Emmental cheese. Read the rest of this entry »

Rediscover fine cheese with this signature soft-ripened triple-cream Cambozola. A distinctive cheese featuring delicate blue veining, but is neither blue nor brie. The secret to this cheese’s popularity lies in the rich Bavarian milk used in its production, which lends Cambozola an extraordinary flavor and velvety feel.

This popular cheese is the perfect addition to any cheese plate, or atop a sandwich for an upscale twist. It is well-suited for appetizers, salads, sliced meats and sauces. Cambozola’s name ties this cheese to the history of our Allgäu region: in 300 A.C. there was a settlement in Bavaria called Cambodunum where the art of cheese-making flourished. Read the rest of this entry »