Variety: Blue

Country of Origin: United States (Wisconsin)

Notes: Decadent, firm with a melt-in-your-mouth richness

Situated among the flowing green hills and fertile pastures of central Wisconsin, the Carr Valley Cheese Company has been making cheese for over 100 years. Sid Cook, the current and fourth-generation owner, is one of a small group of certified Master Cheesemakers in the United States. While Carr Valley Cheese remains one of Wisconsin’s traditional cheese plants and is famous for making cheese the old-fashioned way, Sid and his crew no doubt are among the most creative cheesemakers and continue to develop American Originals.

Cook is credited as being the creator of more than 50 American Originals, cheeses that are described as having been invented in America.  That doesn’t mean the cheeses aren’t inspired by other countries, but they all have their own unique stamp.  Arguably, Carr is the most decorated cheese company in America with more than 400 top awards in U.S. and international competitions in the last five years alone.  About two years ago, Cook purchased Glacier Point Plant and this purchase allowed for more creativity of blue cheeses.

This newest addition was created with one goal in mind: “be the most decadent blue available.” Let us repeat — the goal is to offer you the most decadent blue available.  Five cans of cream are added to the vat for a beautiful and memorable blue. Firm enough to cut, but with a melt-in-your mouth richness.

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Variety: Gouda

Country of Origin: Holland

Notes: Exceptional aroma, and intense, creamy flavor that lingers on the palate

Despite the fact you probably haven’t yet heard the name Reypenaer (pronounced ‘ray-pen-are’), it is arguably one of the top Dutch cheeses around. “Reypenaer” means “ripening” in Dutch and Reypenaer is produced by a small cheese dairy according to a traditional method. The Wijngaard family — who produce the cheese and have been master cheese makers for three generations — possess an unbridled commitment to quality and taste, as only the finest milk from cows roaming freely on green pastures is used.

Reypenaer couldn’t be more of an appropriate name, as it is the ripening process that differentiates this gouda from others. The cheese matures in a very special place – a 100-year-old cheese warehouse that was custom built for maturing cheese back in 1906. Here, artificial temperature control is shunned and ventilation is provided by opening and closing a series of wooden vents. The historical warehouse in Woerden allows for natural variations in temperature and humidity.

The entirely natural and sustainable way that this gouda is produced makes it an artisan cheese in the true sense. And the lack of artificial mechanics and temperature control ensure Reypenaer ages naturally, giving it a unique taste and texture. In warm weather, the aging process gathers momentum, slowing down again in the colder winter weather, resulting in a natural weight loss. Enjoy with crackers and your favorite Cabernet Sauvignon.

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Variety: Aged Cheddar

Country of Origin: USA (Wisconsin)

Notes: Dense, mellow and full of flavor. Creamy with a sweet taste that lingers. Aged for 150 days.

In 1848, ancestors of Saxon Creamery from Saxony, Germany, sailed across the ocean in search of land and opportunity.  Their formidable journey brought them to the rich lakeshore soils of Manitowoc County.  On these fertile soils began the family legacy of dairy farming.  Cattle grazing on lush spring, summer and autumn grasses produced more milk than the family needed. By 1870, they were making cheese to preserve and share their milk.

Today, Saxon Homestead Farm is a pasture-based dairy farm owned and operated by fifth generation family members. The farm consists of 850 acres of permanent pasture land and an additional 200 acres of forage and corn silage cropland. There are about 450 Holstein-Jersey crossbred cows and their young stock in the dairy herd. Only the milk from this herd of dairy cattle grazing on their family farm is used to make the American Original Saxon Classic Cheeses.

This cheddar is a semi firm, aged Old English Farmhouse style bandage cheddar. The handcrafted, artisan process allows the cheese to express the flavors imparted by the Wisconsin grasses.  The cheese wheels rotate through three different aging cellars for 150 days to bring forth the unique flavor characteristics. Savoring the cheese you’ll find clean, crisp flavors finishing with pleasant and bright fruity notes.  With the semi firm texture and body, Pastures present as a great table cheese while flavors are enhanced when used in grilled a hearty sandwich or as the base of a cheese sauce.

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Region of Origin: USA (Wisconsin)

Notes: Aged cheddar crossed with premium Parmesan

While you’ve likely heard of Sartori, we really hope by now you’ve had a chance to taste it.  With a rich history, they’ve become one of Wisconsin’s most popular cheese makers. For the loving month of February, we thought it would be nice to share with you a cheese that is clearly one you all love so much.

It’s always fun to discuss which BelleVitano is best, but most of us acknowledge that each rub, soak or washed BelleVitano flavor is uniquely delicious unto itself.  As Sartori puts it, Bellevitano Merlot “Weds this rich, creamy cheese to the berry and plum notes of Merlot, creating a marriage of flavors destined to make your taste buds say, I do.”

BellaVitano, Sartori’s flagship artisan cheese, is smooth, a pale yellow in color and based on northern Italian farmstead cheeses. It has the rich and creamy texture of a premium aged cheddar crossed with the crystalline crunch and flaky, yet firm, texture of a full-flavored Parmesan. It features a nutty, fruity flavor and begins in the mouth like a Parmesan and finishes with hints of melted butter. BellaVitano also shows excellent melting characteristics and can be used to enhance classics like Mac & Cheese or French Onion Soup.

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REGION OF ORIGIN: Holland

NOTES: Semi-hard, nutty, sweet, salty, caramel flavor.

Landana® 1000 Days Aged Gouda cheese is a truly unique specialty cheese that is unmatched in taste and consistency. During its 1000 days of ripening, the cheese loses 25% of its original weight and becomes remarkably crumbly with a full, strong flavor. 1000 Days Aged Gouda adds distinctive flavor to salads or makes a perfect snack when cubed with apples and grapes.

This is a semi-hard cheese, although not quite as firm as Parmesan Reggiano. The cheese has a nutty, sweet, salty, caramel flavor. It is loaded with flavor, but it is not overwhelming. There are tiny, crunchy protein crystals in this cheese that provide a very pleasant and interesting texture.

During the ripening process, the cheese is treated and turned with the utmost care by the cheese master. This 1000-day process of intensive ripening and care – ‘affinage’ – culminates in a full-flavored, highly refined, mature cheese. The cheese has a warm, golden color, which is often the color of caramel.

The best way to store Landana 1000 Days is in a cheese dome at about 54° F. You can also save it in the crisper drawer of your fridge. Landana 1000 Days should be removed from the fridge half an hour before serving. At room temperature, the harmonious range of flavor notes can be enjoyed to maximum effect.

For a truly delightful dessert, simply take a couple of fresh peeled pears or any other fresh fruit, garnish with mint, add a few blocks of 1000 Days cheese and drizzle honey over the top. A true treat!

Now only $4.99 5.3 oz.

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At first taste, you will reward your palate with a multitude of flavors. Aromas of roasted nuts, caramel sweetness, nuances of thyme and rosemary, and a surprise finish of toasted cinnamon bring this firm and compact textured cheese to life. The aromas blend with buttery flavors and the cheese finishes on the palate with an explosion of flavors characteristic of very aged, cellar-ripened cheese.

New to the United States in 2012, this cheese will only be available at selected times in the future. So we are excited to be able to offer it now as our December Cheese of the Month.

Castello Alps Selection Weissbier has a soft, smooth consistency that melts in the mouth. The taste is mild, buttery, with a faint bitterness from the Bavarian Weissbier and a hint of nutty sweetness. Pair Weissbier with its namesake, Bavarian Weissbier, or serve with a white wine like Riesling or Gewürztraminer. Try it with grilled vegetables, fennel, or baked figs. Or take your favorite sandwich to a new level by melting a slice of Weissbier on top!

The Castello Weissbier is wiped with Weissbier from the oldest operating brewery in Germany — brewing since 1456 — three times per week during its 10 to 12 week ripening. This makes it a great cheese to pair with beer. While wine and cheese may be a classic combination, beer and cheese pairings are the latest trend. With the popularity of local breweries and craft beers, it has become easier to track down unusual beers with more nuanced flavors. Here’s what The Beer Sommelier® Matt Simpson recommends for the Castello Weissbier:

“Pleasantly aromatic and funky, this cheese’s flavor is slightly yeasty with a good salt punch. The earthy, spicy (clove) and fruit (typically banana) notes of a German Hefeweizen will cross-accentuate with this cheese, while a bold effervescence really carries the flavors of both through the palate.”

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Today, Saxon Homestead Farm is a pasture-based dairy farm owned and operated by fifth generation family members. The farm consists of 850 acres of permanent pasture land and an additional 200 acres of forage and corn silage cropland. There are about 450 Holstein-Jersey crossbred cows and their young stock in the dairy herd. Only the milk from this herd of dairy cattle grazing on their family farm is used to make the American Original Saxon Classic Cheeses.

Glacial Lakes inspiration comes from European classics such as gruyere, emmental, and comte.  However, by no means is this swiss cheese.  With a smooth and creamy texture, it is cellar-aged two months or more, making its grassy, buttery flavors slightly more pronounced.  It’s made from raw unpasteurized cow’s milk.  A true American original.

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Produced on the mainland of Greece today, the area of Thessaly is where Mt. Vikos gets the delicious, snowy blocks of barrel-aged Feta. Following age-old traditions, a herder’s coop supplies goat and sheep milk for production of traditional feta, aged in 120-pound oak barrels. The result is a crumbly yet creamy cheese that is rich, sweet and tangy.

Feta is commonly sprinkled over salads, but feta as good as Mt. Vikos is outstanding on its own. Drizzle it with extra-virgin olive oil and sprinkle with some chopped oregano and either hot pepper flakes, sliced green pepperoncini or black pepper. In Greece, feta is often baked in olive oil just until it softens, then served with crusty bread. Cooked or not, it’s great with a fresh, tangy wine to complement it. Serve with a bone-dry rose, Gruner Veltliner, or a lean and lively Sauvignon Blanc.

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Cutting into the cheese releases a creamy flow of luscious mozzarella lava. Silky on the outside and creamy on the inside, Burrata boasts a richly sweet, milky flavor that is sure to please the palate. This made-to-order cheese is hand-formed into 4 oz. or 8 oz. balls and packaged in water for an extended shelf life.

Originally from Puglia in the southern section of Italy, you can now find a few domestic producers as well. Lucky for us, our friends at BelGioioso make one of the best versions you will find anywhere.

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