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 Gourmet Cheese 

Our Gourmet Cheese selection is some of the finest in the country.  We are very proud of our variety and selection,  and have worked hard to bring you a collection from around the world!!!

Did you know?

Fact 1 - The quality of any particular cheese is dependent on the following factors:

  • The Type of Animal and its overall health and well being
  • What the animal is fed and what part of the world the milk is sourced
  • The method in which the cheese is made

Fact 2 - Cheese is in essence curdled milk.

Fact 3 - All cheeses in the world can fit into one of 8 families:

  • Fresh, Soft-Ripened, Washed-Rind, Blue Cheese, Semi Soft, Hard Cheeses, Processed Cheeses, and Goat Cheeses
  • Some Simple Suggestions:  Try these wonderful Gourmet Cheeses
  • English: Blue Stilton, Double Gloucester, Applewood Smoked Cheddar, Crandale Wensleydale with Cranberries,Magenta Farmhouse Cheddar
  • Spanish: Manchego, Blue Cabrales, Mahon, Idiazabal, Drunken Goat
  • French: Joan of Arc Brie, Chevrion goat, Morbier, Tomme de Savoie, Roquefort
  • Italian: Il Giardino Gorgonzola, Parmigiano Reggiano, Buffalo Mozzarella, Fontina Val D’Aosta, Taleggio.

Tips on Serving and Saving Cheeses

Want to do it on your own? Here are some guidelines for creating your own Gourmet Cheeses.

  • Variety: Try to have at least 3 or 4 different cheeses with different look and contrasting tastes and textures.
  • Try to have at least 2oz of cheese per person and make the platter look abundant and attractive by adding fruits (Grapes, Apples, Figs, Nuts) and greens.
  • Cheeses taste better when they are at room temperature so they need to sit out of the refrigerator at least one hour before serving.
  • Have one cheese knife per variety of cheese on the platter: butter style knives for the spreads, regular knives for Soft and semi hard cheeses and pear shaped knives (parmigiano knives) for hard texture cheeses.

To store cheese use plastic wrap or aluminum foil. Make sure these are airtight to prevent mold formation. For pungent cheeses use tupperware / ziplock type containers. If you do find mold on your cheese simply cut it away as the cheese will still be etible.

 What to Drink?

When it comes to pairing cheese and beverages it is always important to remember that beauty is in the eyes of the beholder. These suggestions are general guidelines but you may have your own preferences. In all cases don’t try and over think this, remember wine and cheeses are some thing to be enjoyed together.

Soft Cheeses: Brie, Camembert and  Goat cheeses truly shine when accompanied with either French Burgundy Chardonnays (these are less Oaky than the Californian ones), French Loire Valley Sancerre and Pouilly Fume, Red Beaujolais, Light Pinot Noirs and Dry Champagnes.

Semi Hard Cheeses such as young cheddars, young goudas Manchego, and Havartis: California Cabernet Sauvignon and Red Zinfandel and Chardonnays are excellent matches to the tanginess of these younger cheeses.

Hard Cheeses like Parmigiano Reggiano, Aged Goudas, 2 year old cheddars: These go very well with Cabernet Sauvignon from California, Red Bordeaux, Red Cote du Rhone, Italian Chiantis, Spanish Riojas.

Washed Rind Cheeses Such as Pont L’eveque, Munster, and Limburger: Perfect when accompanied with Normandy Apple ciders, German Lagers, English, Irish Stout Ales and brandies like Calvados, Cognac or Grappa.

Blue Cheeses like Roquefort, Gorgonzola, and Fourme d’ Ambert: Chardonnays and dessert wines like Sauterne, Condrieu, Gewurtztraminer, Rieslings or ice wines are excellent match to Blue cheeses assertive tastes. If you prefer red try a good Chateauneuf du Pape, Hermitage, Cote Roties or Australian Shiraz.

What else can I serve?

The question frequently comes up “What do I serve with this cheese?” As you can see there are a wide array of items to choose. Try a few different ones and see what you like.

  • Bread: There is nothing better than a fresh and crusty slice of French baguette with soft cheeses , spreads and washed-rind cheeses while blue cheeses go very well with Raisin bread or Nut Bread. Multi-grain or whole wheat bread are well suited to cheddars, swiss and goudas while olive bread and focaccia is fantastic with Italians like Parmigiano, Grana and Pecorino.
  • Fruits: Fresh figs are a perfect match to slightly acidic cheeses like fresh goat and Fromage blanc or complement perfectly sheep milk cheeses whether they are blue (Roquefort) or a hard Pecorino and Manchego. Apples and grapes are great with soft cheeses like Camembert, Brie. Ripe pears are an excellent match to the pungent blue cheeses.
  • Cumin: Cumin seeds are traditionally served as an accompaniment to the strong washed rind cheeses like Alsatian Munster, Epoise, or Limberger. Sprinkle a few grains on the rind and center spread over bread, it is exceptional.
  • Honey: Great with Pecorinos and Ricotta Salata as the sweetness acts as a foil to the salty nature of these cheeses.
  • Balsamic Vinegar: Sprinkle over shavings of Parmigiano Reggiano, or simply have a small dipping bowl that you can use to soak small chunks.
  • Dijon Mustard: Superb spread over Gruyere or Emmental
  • Olives: Perfect with Sheep milk hard cheese from Spain (Roncal, Manchego, Zamoran) Italian Pecorinos and Basque Cheeses like Pecorino Toscano or Ossau Iraty.
  • Crackers: Water Crackers or flat breads with their neutral flavors are generally well suited with soft spreading cheeses like fresh goat cheese or cream cheese spreads like Alouette or Boursin.
  • Meats: Try a variety of cured meat like Prosciutto di Parma, Dry Sausage or smoked hams with Harder cheeses like Swiss, Parmesans and Provolones. These are not recommended with softer type cheeses.

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