Currently in our Cheese Case
We sell a variety of imported European and artisan domestic cheeses on a rotating basis. Given the unfolding coronavirus situation, we have temporarily closed the store. To give you an idea of what we normally stock, the following cheeses were available for purchase the week of Mar 18 – 22. We look forward to restocking and reopening soon.
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
CHEVOO. Sonoma, California. Young goat cheese marinated in an infused blend of extra virgin olive oil. Currently available in Dill Pollen & Garlic and Tupelo Honey & Lime.
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 (Sweet). 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.
Briar Rose Maia. Dundee, Oregon. 60-day old washed-rind cow’s milk cheese. The prefect introduction to washed-rind cheeses, this creamy beauty has a delectable, creamy flavor and a creamy line that is almost runny at room texture. It has a slightly funk aroma, but no funky flavors at all – just complex, creamy goodness. Vegetarian.
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.
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.
Bellwether Carmody. Petaluma, California. A six week old Jersey cow’s milk cheese. Firm, golden in color, buttery and slightly tangy. Sweetens as it ages. A great snacking cheese that pairs well with a crisp white wine. Also good cubed into a pasta salad. Vegetarian
Central Coast Creamery Goat Gouda. Paso Robles, California. A six month old, tangy, slightly nutty, and slightly sweet goat’s milk cheese. Firm.
Cowgirl Creamery Wagon Wheel. Pt. Reyes, California. A 75-day old cow’s milk cheese. Mild sweet and very meltable. Perfect for grilled cheese or eating out of hand. Organic.
Beecher’s Flagship. Seattle, Washington. A 15-month old cheddar-style cow’s milk cheese. Incredibly complex. Nutty but sharp, salty but sweet, firm yet creamy.
Central Coast Creamery Seascape. Paso Robles, California. Made from a blend of cow and goat milks, Seascape is a cheddar-style cheese with a semi-firm, smooth texture. The sweetness from the cow’s milk is balanced by the slight tang from the goat’s milk, resulting in an irresistible snacking cheese. Vegetarian.
Fontina Val D’Aosta. Aosta Valley, Italy. A 6-9 month old washed-rind cow’s milk cheese. Dense, nutty, robust and aromatic. It is a wonderful melting cheese (try it in mac and cheese!) and shines on a cheese plate, especially when accompanied with dried fruits and nuts. Pair it with a Nebbiolo, Barolo or Barbaresco or a crisp white. Unpasteurized.
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.
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.
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.
Cascadia Creamery Glacier Blue. Trout Lake, Washington The perfect blue for a crowd – salty but sweet, creamy yet crumbly, with a gentle, enchanting blue flavor. It’s the perfect introduction to blue cheese for those that may not have had it or think they don’t like it, but will also keep the blue cheese lover coming back for more. Made with organic milk.
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/