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 Sept 23-27.
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 Herbs de Humboldt. Arcata, California. A fresh chevre sprinkled with Herbs de Provence. We love it baked in a coating of breadcrumbs and served atop a mixed green salad.
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.
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.
Ricotta Salata. Sicily, Italy. A dense sheep’s milk cheese aged for three months. Firm, salty and not meltable, it’s the perfect addition to salads and pasta sauces.
Rusticapra. Lombardy, Italy. A one month old goat’s milk cheese. It develops a dense paste with a springy texture, and a complex earthy flavor that mixes with a hint of sweetness and a dash of acidity. A perfect pairing for a fig and almond cake.
Bianco Sardo. Sardinia, Italy. A sheep’s milk cheese aged 6-9 months. Earthy and dry with a hint of sweetness, it is surprisingly creamy given its age.
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.
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.
To see the other cheeses we often stock, please click here: http://italiancowboyfoods.com/cheeselibrary/