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 this week, Feb 26 – Mar 1.
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.
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 Humboldt Fog. Arcata, California. An elegant, complex, three week old goat cheese. Chalky in the center and creamy at the edge of its bloomy rind, it is tangy, with classic goat cheese flavors mixing with citrus and herbal notes. It gets runnier and more tangy as it ages. Pair it with a crisp, citrusy white wine like a Vermentino.
Cypress Grove PsycheDillic Haze. 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.
Stepladder Carmel. Cambria, California. A small format, bloomy-rind cheese ready for your next picnic, Carmel is more firm than many bloomers. A blend of sheep and cow’s milk, it has a nice sweetness from the cow’s milk and complexity – but no funk – from the sheep’s milk. Enjoy it on its own or paired with almost any tapenade or chutney.
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.
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.
Quicke’s Mature Cheddar. Devon, England. Made since 1540, this is a 12-15 month old month old clothbound cheddar. Complex, sharp and spicy notes.
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.
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.
Gorgonzola Dolce.Lombardy, Italy. A 6-9 month old cow’s milk cheese. Called “dolce” (meaning “sweet”) to distinguish it from the older, more robust Gorgonzola Picante, Gorgonzola Dolce is creamy, buttery and very spreadable, with a very delicate blue cheese flavor. Equally at home for baking or in sauces as on a cheese plate. It’s the perfect introduction to someone not familiar with blue cheeses or for anyone who likes a mild blue cheese flavor. Spread it on bread or crackers alongside a glass of bubbly or pair it with roasted mushrooms or mushroom bisque.
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/