Aged Cheese
These cheeses ripen in an aging cave until desired maturity is reached. This can be from 10 days to 1 year and beyond.
Amalthea
|
A classic Loire Valley style cheese with an edible vegetable ash sprinkled on the rind. A dense and smooth interior with a slightly acidic flavor. This is a beautiful choice to add to your cheese board. Amalthea pairs well with sparkling wine. This is a beautiful choice to add to your cheese board.
Amalthea recently won the "Best in Show" award at the national competition of the American Dairy Goat Competition. Amalthea was featured in an article in the Dallas Morning News. Cheese bored? These artisan options break the mold Amalthea comes wrapped in breathable cheese paper so it can continue to develop. It should be rewrapped in the cheese paper. |
|
Le Bleu
|
Our pasteurized mixed goat/cow milk blue is deeply veined and fully flavored. Try Le Bleu drizzled with honey, paired with fruit, on your salad, or melted on your favorite steak.
It pairs well with port, Zinfandel, or cab. Try it with a porter or stout. |
Crottin
|
Crottin is a small bloomy-rind cheese with a smooth, buttery interior. A great cheese board cheese that pairs well with a dry white wine or yeasty (think Belgian blonde) beer. Imagine you are sitting at a sidewalk cafe in Paris. Crottin is a great melting cheese. Crottin comes wrapped in breathable cheese paper so it can continue to develop. It should be re-wrapped in the cheese paper.
|
|
Faintly Blue
|
A semi-hard tomme-style lightly blue cheese with a mosaic rind. The interior is white and peppered with blue-green patterns. Faintly Blue crumbles well and can sprinkled over salads or pizza. Try it with honey or fruit. Faintly Blue goes great with an IPA.
|
|
Feta
|
Our creamy crumbly feta is aged in brine for two months. Great in salads, on pizza or mixed in with your pasta. Feta pairs well with Chianti. Taste why we say, "our feta is betta".
|
|
Great Dane
|
A Havarti-style cheese. A mild, milky, semi-soft cheese that melts well.
|
|
Romano
A hard, salty cheese, suitable primarily for grating.
Similar to Pecorino Romano.
Similar to Pecorino Romano.
