Currently in our Cheese Case
We sell a variety of imported European and artisan domestic cheeses on a rotating basis. The following cheeses are available for purchase the week of Aug 12 – 16.
Please note that, while we update this list at the beginning of each week, it is possible that our supply of any given cheese may sell out during the week. We apologize in advance if your selection is unavailable.
Fresh Cheeses and Butter
Cypress Grove PsycheDillic. Arcata, California. A fresh chevre sprinkled with dill and dill pollen, it is the perfect foil for lox, smoked salmon and other smoked fish.
Cypress Grove Purple Haze. Arcata, California. A fresh chevre sprinkled with lavender blossoms and fennel pollen, it has notes of lavender and anise. A perfect bruschetta topping.
Straus Family Butter (Unsalted). Petaluma, California. A European style butter with a higher butterfat content (85%) than almost any other available on the market, this organic butter not only has a delicious flavor and amazing texture, but its low moisture content means it’s less likely to burn when sautéing and makes flakier crusts and baked goods that rise higher and brown more evenly. Made in small batches in a 1950’s butter churn, Straus’ butter is a favorite of some of the best chefs in the U.S.
Pecorino Tartufello. Tuscany, Italy. A young, earthy sheep’s milk peppered with slivers of black truffle. The springy, salty sheep’s cheese perfectly compliments the earthy truffles in this Tuscan gem, resulting in a table cheese that is deliciously exotic yet familiar.
Smoked Mozzarella. Upstate New York. The classic, young, stretched cow’s milk cheese made fresh from high-quality cows’ milk in upstate New York and then lightly smoked using cedar and hickory wood. Delicious on an antipasti plate or use it to punch up your pizza or pasta salads.
Beehive Cheese Barely Buzzed. Uintah, Utah. A four-month old vegetarian cow’s milk cheese. Made in the cheddar style and hand rubbed with finely ground espresso beans, lavender and vegetable oil. It has a rich, almost beefy taste.
Valley Ford Highway 1. Sonoma County, California. Modeled after an Italian Fontina. Aged 80 days, it has a complex flavor – nutty, sweet and slightly assertive – that pairs wonderfully with Italian wines and cuisine. Great for melting, as well as on a sandwich or on an appetizer plate with crackers. Raw. Certified Humane.
Gruyere. Fribourg, Switzerland. A traditional, cave-aged version of the classic cheese made in the Swiss Alps since the 1200’s. Aged for a full 12 months, it develops a rich, nutty, sweet complexity that makes it compulsively snackable and one of the most versatile cheeses around. It’s equally at home on a cheese board, mixed into a frittata, on french onion soup, in a gratin (try cauliflower for a twist!), in a grilled cheese sandwich or on a cheeseburger (just to name a few options). Raw.
Provolone. Lombardy, Italy. A sharp, salty, tangy cow’s milk cheese aged for 9-12 months. While it’s the classic addition to Italian-American sandwiches, it’s also perfect as a counterpoint on a cheese plate. Try it and forget everything you know about mass-produced provolone.
Rouge Creamery Chocolate Stout Cheddar. Central Point, Oregon. A 24-month-old cheddar made by pouring Rouge’s Chocolate Stout beer over the cheese curds during cheesemaking. The result is a mellow, savory, but sweet cheddar with readily identifiable notes of ale and chocolate. Vegetarian.
Tickler Cheddar. Devon, England. An 18-24 month old month old cheddar. Slightly sweet, salty, nutty and melt-in your mouth creamy, with notes of chives and horseradish. Vegetarian.
Fiore Sardo. Sardinia, Italy. A sheep’s milk cheese aged 8-10 months and lightly smoked. Sharp, complex and smoky. Close to the rind, the smoke gets more prominent, almost creating two cheeses in one – a smoky gem and a sharp aged pecorino.
Grana Padano. Piedmont, Italy. Made in Italy for almost 1,000 years, it is an aged cow’s milk cheese perfect for grating on pasta or including on your next cheese plate. Nutty and slightly salty, it is similar to Parmigano-Reggiano but a bit more mild. Our Grana Padano is aged over 16 months for a more concentrated flavor. Pair it with a bold red or crisp white wine.
Parmigiano Reggiano. Emilia-Romagnia, Italy. The real deal. A 24-month old Parmigiano, aged twice as long as required to be called Parmigiano Reggiano, for an added depth of flavor and nuttiness. Salty, nutty and sweet.
Pecorino Romano. Lazio, Italy. A hard sheep’s milk cheese made for almost 2,000 years. Salt, hard, tangy and sharp. Can be used for grating but also delicious on a cheese plate.
Piave Vecchio Selezione Oro. Piedmont, Italy. A 12-18 month old cow’s milk cheese. Deliciously nutty and sweet, with texture between firm and hard. A showstopper on a cheese plate. Try it if you like aged Gouda.
Valley Ford “Estero Gold” Reserve. Sonoma County, California. Modeled after an Italian Montasio. 18 months old. Harder and dryer than Valley Ford’s “regular” Estero Gold texture, it’s reminiscent of an aged gouda, but with the saltiness of an parmigiano. Raw. Certified Humane.
Point Reyes Original Blue. Point Reyes, California. A moderately bluey blue with a creamy texture. Great on salads, steaks and burgers, mixed into porcini risotto, or on a cheese plate alongside a bold red wine. Raw and vegetarian.
Cerignola Olives, Green. Meaty and briny, with a generous ratio of olive-to-pit.
To see the other cheeses we often stock, please click here: http://italiancowboyfoods.com/cheeselibrary/