Cheese 5

GOAT GRATING STICK, By Coach Farms
Item #GJS3054200
Matured until hard, this aged goat cheese is trimmed of its natural bloomy rind to reveal a hard, dry interior which is perfect for grating. At first bite there is a concentrated goat’s milk flavor which mellow to reveal a creamy finish.

Type: Soft
Texture: Creamy
Rind: Wrinkled
Vegetarian: No
Milk(s): Goat
Country: USA

CREAMY HAVARTI 60%
Item# 6293096C
(special order)
Matured until hard, this aged goat cheese is trimmed of its natural bloomy rind to reveal a hard, dry interior which is perfect for grating. At first bite there is a concentrated goat’s milk flavor which mellow to reveal a creamy finish.

Type: Soft
Texture: Creamy
Rind: Wrinkled
Vegetarian: No
Milk(s): Goat
Country: USA

HERDSMAN, By Cherry Grove Farm
Item #6CGF115C
(special order)
This washed rind cheese is aged for over 9 months that gives sharp flavour with hints of hazelnuts and pineapple. If the cheese is further matured for over 12 months, the interior becomes granular. At the time of maturation, the wheels are brushed with a salt brine that gives a straw coloured edible rind. The cheese is crumbly in texture and sweet and salty in flavour with hints of caramel, and a tangy after finish taste.

Type: Firm
Texture: Slightly Open
Rind: Washed Rind
Colour: Yellow
Vegetarian: No
Milk(s): Cow
Country: USA

DOULBE GLOUCESTER WITH BLUE STILTON
Item #6204963C
Huntsman is a concoction of two classic cheeses produced in the English countryside. Double Gloucester is a firm, mellow and tangy cheese made only from the milk of Gloucester cows in southwestern England while Stilton Blue cheese is a blue-veined, strong, smooth and creamy cheese with a distinctive flavour profile. Though the combination seems unusual, the English cheesemakers have made it possible by presenting a layered representation of the two cheeses. Stilton is sandwiched between layers of satiny Double Gloucester, resulting in a powerful flavour combination of the two.

Type: Semi-Hard, Hard
Texture: Creamy, Crumbly, Dense , Firm and Smooth
Rind: Natural
Colour: Pale Yellow
Vegetarian: No
Milk(s): Cow
Country: England, Great Britain and UK
Family Blue

MANCHEGO, Aged 12 months
By Don Juan
Item #6563071S
The traditional use of grass moulds leaves a distinctive characteristic zigzag pattern the Manchego cheese. Authentic Manchego is only made with Manchego Sheep’s milk. Manchego is made from both pasteurized and unpasteurized milk. The rind is inedible with a distinctive herringbone patterned is pressed onto the top and bottom wheels of the cheese. There is specific differences in Manchego Cheeses, depending on the aging period.

Type: Semi-Soft
Texture: Firm and Supple
Rind: Waxed
Colour: Pale Yellow
Vegetarian: No
Milk(s): Sheep
Country: Spain
Family: Manchego

QUESO FRESCO, (Adobera)
Item #6J3336402
Adobera is a Hispanic fresh, soft cheese. This Mexican cheese is produced using time-honored methods from 100% pasteurized whole cow’s milk. In some regions, the cheese is seasoned with pepper or adobo while others keep the original taste intact with only salt added during the preparation process. Adobera is a fresh, unripened cheese that does not need ageing before consumption. Its ivory colour paste has a mild, fresh flavour and a soft aroma. The smooth, creamy, granular texture allows for easy crumbling, cubing, melting and shredding

Type: Fresh, Soft
Texture: Crumbly, Firm and Grainy
Rind: Natural
Vegetarian: No
Colour: White
Milk(s): Cow
Country: Mexico
Family: Cottage Cheese

HAVARTI w/DILL
Item# 6293097C
(special order)
A creamy, buttery and mild cheese, Havarti Dill has a subtle and incredibly fresh flavor. Small, aromatic green shoots of dill are distributed throughout the cheese, harmonizing perfectly to create a slightly tangy taste. The distinctive flavor of Havarti Dill continues to develop more character as it matures. The cheese features a soft and creamy consistency that allows for easy slicing.

Type: Semi-Soft
Texture: Smooth
Rind: Rindless
Colour: Pale Yellow
Vegetarian: Yes
Milk(s): Cow
Country: Denmark
Family: Havarti

MAHON, AGED 4 MONTHS
Item #6563013
(special order)
Mahon is soft to hard cheese with buttery, sharp, salty in taste. During maturation the cheese is hand rubbed with butter / paprika or oil. Mahon is sold at different ages from 2 to 10 months.

Type: Hard, Artisan
Texture: Crumbly and Dense
Rind: Washed
Colour: Pale Yellow
Vegetarian: No
Milk(s): Cow
Country: Spain

IDIAZABEL SMOKED
Item #6SP-500S
Idiazabel is similar to its Spanish Cousin Manchego.
Idiazabel is produced in the shape of a cylinder, with a smooth and hard natural rind that is pale yellow to amber in colour. The cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden moulds in which it was drained. The characteristic, smoky flavour is the result of the cheeses having been stored near the fireplaces. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. The taste of the cheese is reminiscent of burnt caramel and bacon

Type: Hard and Artisan
Texture: Compact, Oily, Open and Supple
Rind: Natural
Colour: Pale Yellow
Vegetarian: No
Milk(s): Cow
Country: Spain
Family: Manchego

SHARP PROVOLONE, By Belgioioso
Item #6000529
Created from a recipe rich in tradition, Belgioioso Provolone carries on the legacy of good taste. Never smoked or bleached, this chees is crafted from local milk, brined, roped & hung to age in special curing rooms to develop its signature flavor and tantalizing aroma. Belgioioso Provolone whose flavors range from mild and butter to pleasantly aromatic and robust.

Type: Semi-Hard, Artisan
Texture: Firm, Grainy and Open
Rind: Waxed
Colour: Pale Yellow
Vegetarian: No
Milk(s): Cow
Country: Italy
Family: Pasta Filata

RICOTTA, WHOLE MILK
Item #6003709
Ricotta is an Italian fresh cheese made from sheep, cow, goat or buffalo’s milk whey left over from the production of cheese. Since the casein is filtered away from the whey during the cheese making process, Ricotta is suitable for persons with casein intolerance. Being low in fat an high in protein. Ricotta is a dieters dream cheese. Traditional Italian fresh ricotta is smoother than cottage cheese and tastes mildly sweet. Good Ricotta is firm, not solid and consist of mass of fine, moist, delicate grains, neither salted nor ripened

Type: Fresh, Firm and Whey
Texture: Creamy, Fluffy and Grainy
Rind: Rindless
Vegetarian: No
Colour: White
Milk(s): Cow, Goat, Sheep or Water Buffalo
Country: Italy
Family: Cottage Cheese

MORBIER MONTBOISSIE
Item #635030C
Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind. Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well

Type: Semi-Soft and Artisan
Texture: Creamy, Springy and Supple
Rind: Washed
Colour: Ivory
Vegetarian: No
Milk(s): Cow
Country: France

PORT SALUT
Item #6353040
Port Salut cheese, also called Port du Salut. Made from pasteurized cow’s milk. This semi-soft cheese produced in form of disk weight @2kg (5lb). Unlike many other French cheeses, Port Salut is rather mild and sweet in flavor. Its light yellow paste is smooth and velvety with a touch of tanginess. Port Salut may be served at room temperature as a table chees, it also melts well for cooking.

Type: Semi-Soft
Texture:
Rind: Washed Rind
Colour: Yellow
Vegetarian: No
Milk(s): Cow
Country: USA

COMPO de MONTALAN
Item #6SP-5050
Semi-Firm to firm Spanish cheese made from blend of cow’s, sheep’s and goat’s milk in La Mancha. This cheese resembles Manchego in texture and appearance. Campo de Mantalban is distinguished by three milk blend, while Manchego contains only sheep’s milk. The flavor is also similar to Manchego, however the characters of all thee milks are noticeable in Campo de Montalban. Campo de Montalban comes in waxed barrel-shaped wheels, with embossed herringbone design, much like its all-sheep cousin, Manchego.

Type: Hard, Artisan
Texture: Crumbly and Dense
Rind: Washed
Colour: Pale Yellow
Vegetarian: No
Milk(s): Cow
Country: Spain
Family: Manchego

PROVOLONE
Item #6003601, Loaf, 3/12#
Item #6001150, Sliced
Item #6003615, Shredded, 4/5#
Provolone is an Italian cheese made form cow’s milk. Provolone cheese is a also classified into two forms, Provolone Dolce aged for 2-3 months, has a pale yellow to white colour and sweet taste. Provolone Piccante is aged more than 4 months and has a sharper taste. American Provolone produced in similar to the Dolce variety. The flavours of Provolone largely vary depending where it’s made. Mostly, it is semi-hard in texture and from cow’s milk. Provolone contains high amounts of calcium and protein but on the other hand is also high in sodium

Type: Semi-Hard, Artisan
Texture: Firm, Grainy and Open
Rind: Waxed
Colour: Pale Yellow
Vegetarian: No
Milk(s): Cow
Country: Italy
Family: Pasta Filata