CHEESE
American Artisan................................... 4
CATALOG
Austrian & German..............................24
Basque......................................................26
20
AUGUST
14
Belgian..................................................... 30
Canadian.................................................32
English..................................................... 34
Welcome to the Peterson Cheese Catalogue! Stuffed
with local favorites, American originals, old world
classics, and amazing cheeses from wherever we can
find them, this brochure showcases our continually
evolving selection of specialty cheese.
Traditional cheesemaking, authentic flavors, and a
sense of place are the core ideas behind our cheese
program and themes you will see throughout our
catalogue. By partnering directly with independent
cheese makers and affineurs, we are able to source a
collection of amazing cheeses. Being directly involved
with the producers helps us lead the industry in food
safety and traceability, as well as deliciousness.
We are proud to offer these specialty cheeses and are
excited to work with you to promote them in the Northwest.
Thank you,
The Peterson Cheese Team
French...................................................... 36
French Air Ship.................................... 54
Spanish.................................................... 56
Swiss..........................................................62
Irish........................................................... 64
Greek & Balkan.................................... 66
Italian........................................................ 68
Dutch..........................................................76
Cheese Index........................................ 80
Contents
Welcome
ERSON
PET
American
AmericanArtisan
ArtisanCheeses
Cheese
A MA LTHE IA D AI RY
Melvyn and Sue Brown began their Grade A organic Amaltheia Dairy, on
Thanksgiving Day 2000. They started milking with 90 goats. Initially they sold their
milk to a distributor making gourmet cheese for California customers. In the spring
of 2002 the Browns decided to develop and operate their own cheese facility. Today,
they are milking about 280 goats and producing 150 gallons of goat milk each day.
Their Chevre takes three days to make and is produced in small batches. The herbs
used to flavor the cheeses are locally grown and organic whenever possible; their
flavored goat cheeses are all natural, certified organic by the USDA, and made with
vegetable rennet only.
06546 Roasted Garlic and Chive Chevre 12/4oz
Chevre with organic roasted garlic and organic chives. An ACS award-winner!
06548 Spiced Pepper chevre 12/4oz
Fresh chevre with organic roasted bell peppers, jalapeno, and banana
peppers.
06574 Chevre plain 12/4oz
A clean, fresh chevre that has won ACS awards
06549 Chevre olive medley 12/8oz
Fresh chevre with organic kalamata olives, green olives, and organic roasted
bell peppers.
06547 Smoked Chevre 12/8oz
Hickory smoked
06761 Organic Feta 12/4oz
A goat feta that is brined for 3 days. Sweet and lactic flavors with a salty
edge.
B E E C HE R ’ S HA NDMADE CHEESE – SEATTLE, WA
In the heart of Seattle’s historic Pike Place Market people press their noses against
the windows at Beecher’s Handmade Cheese to witness a vat of creamy white
milk transformed by the expert hands of the cheesemaker. They watch as curds
materialize from the milk, and then knit together to create a fine artisanal cheese.
10729 Flagship 40 lb (16929 pre-cut)
Beecher’s signature cheese, Flagship is a creamy combination of cheddar
and gruyere, carefully aged for one year and delivering a distinctive, robust,
nutty flavor.
10731 Flagship Smoked 1/5lb (16930 pre-cut)
15 months of aging nurtures the flavor and texture of Flagship to perfection.
The cheese is than naturally smoked over a distinctive blend of apple and
cherry wood, resulting in Flagship’s signature robust and nutty flavor infused
with the heady, fruity essence of natural hardwood smoke.
99980 Beechers Flagship reserve 1/16lb
Flagship Reserve is a bandaged cheddar, wrapped in cloth and open-air aged
for at least one year. This cheese made only on days when the milk composition
is just right The curds on these days allow for a lower moisture and higher salt
content but keep the creamy finish that Kurt Dammeier (whose middle name
is Beecher) demands of this fine cheese. By air-aging this cheddar there is a
14-16% moisture loss during the aging and that concentrates the rich flavor
and produces a finish that stays on the palate longer. In 2007, The American
Cheese Society named Beecher’s Flagship Reserve “America’s Best Cheddar”
and they sure got that right.
10725 No Woman 40 lb (16926 pre-cut)
10734 No Woman 10lb loaf
A Beecher’s favorite, No Woman’s unusual and satisfying flavor is sure to
excite your taste buds. With Jamaican Jerk spices, it’s earthy with a touch of
brown sugar and cloves.
10728 Marco Polo 40lb (16935 pre-cut)
10713 March Polo 10lb loaf
Beecher’s Marco Polo takes lightly milled green and black Madagascar
peppercorns and blends them with their creamy cheese. The result is cheese
with bite and texture, sophisticated yet approachable.
10756 Just Jack 40 lb (16925 Pre-cut)
10733 Just Jack 5lb loaf
Beyond your basic Jack cheese, it is especially creamy and rich in flavor.
10730 Flagsheep 1/16.5lb –Seasonal
This twist on Flagship Reserve is a blend of Cow and Sheep’s milk. Clothbound
and aged for about a year, Flagsheep is a very limited production cheese.
07079 Dutch Hollow Dulcet 1/40lb( 07178 pre-cut)
This washed curd “jack style” cheese is produced only in Beecher’s New York
City Facility. Milk only comes from Dutch Hollow Farms in upstate New York
and 100% jersey producing a rich, creamy cheese.
08988 Flatiron 1/8lb
Special Order-very limited production-This wash rind cheese is produced in
very limited amounts at Beecher’s New York location which is in the Flatiron
district.
B E E H IV E C H E E S E C OMP ANY
The Beehive Cheese Creamery sits at the mouth of Weber Canyon in a valley
between the forested Wasatch Mountains: home to world-class powder skiing
in the winter and meadows of heavenly wildflowers in the summer. It’s a modern
cheese operation where old-world craftsmanship is practiced.
Beehive’s cheeses carry undertones of Utah’s unique high-desert and four-season
ecosystem. Tim and Pat use only first-class-grade whole milk from Jersey cows
at Ogden’s Wadeland South Dairy: 350 acres near the salty marshes, ponds and
mudflats of the mineral-loaded Great Salt Lake. The same nutrient-rich soil that
feeds thousands of migrating birds, feeds the lush alfalfa that the cows love to eat.
11222 Barely Buzzed 1/5lb (16432 pre-cut)
5
2
American Artisan Cheese
This is a full bodied cheddar cheese with a nutty flavor and smooth texture.
The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee
Company’s (The Cheesemakers brother) “Beehive Blend”. The blend consists
of a mix of South American, Central American, and Indonesian beans roasted
to different styles. French Superior Lavender buds are ground with the coffee
and the mixture is diluted with oil to suspend the dry ingredients in the rub.
The rub imparts notes of butterscotch and caramel which are prevalent near
the rind, but find their way to the center of the cheese. The cheese is aged on
Utah Blue Spruce aging racks in our humidity controlled caves, and moved
to different temperature during the aging process to develop texture and
flavor. The name “Barely Buzzed” comes from Andrea at Deluxe Foods in
California. She was the winner of the name this cheese contest. 1st Place,
Flavored Cheddar American Cheese Society Annual Competition 2007, 2008
and 2009.
11228 Seahive 1/5lb
Seahive starts out as Promontory Cheddar that is hand rubbed with Beehive
wildflower honey and local Redmond RealSalt. The honey is harvested from
a local farm where the bee’s visit wildflowers and fruit orchards. The salt is
from an ancient sea bed near Redmond, Utah and contains unique flecks of
color that are the result of more than 50 natural trace minerals.
This cultured cream is based on the traditional French pantry item and is
making its way into American kitchens as well. When it is made as well as
Bellwether makes it, there’s no reason it shouldn’t quickly become popular.
Use this thick, mouthwatering cream in soups, sauces, and baked dishes like
a potato gratin or just simple dollop over fresh seasonal fruit. The flavor is
milky fresh and sweet with a tart appeal.
C E L L ARS AT JAS P E R H IL L - GRE E NS B ORO, V T
Twenty two thousand square feet, seven underground vaults and a dream as big
as the American cheese movement, Cellars is cutting edge and visionary both in
its conception and implementation. Five years ago Mateo and Andy Kehler and
their families started making cheese at the renowned Jasper Hill Farm. Cellars
is the realization of a dream that has become a reality through innovation, vision
and lots of hard work. It is about farm viability. The Kehlers began farming and
making cheese with a goal of creating a model to be replicated by other farmers
in Vermont who wished to diversify their quickly disappearing farms into more
workable options.
These new cheeses are all made by small New England cheesemakers and aged
at the new Cellars at Jasper Hill cheese aging facilities.
00822 Teahive 1/5lb
Rubbed with a blend of black tea and pure bergamot oil, this is Beehives
newest creation. Tea Hive is a cheddar-style cheese with a rind that has been
rubbed with black tea and bergamot oil. It is not only delicious, but has
soothing and relaxing qualities from the blend of black tea and bergamot
on the rind. The brilliant aspect of this cheese is that it is not only a cheddar
with tea on the rind, but after it ages, the interior of the cheese takes on this
nuance of the tea and bergamot, allowing you to experience these flavors
from the start to the finish of the cheese.
14257 Cabot Clothbound Cheddar 34 lb wheel (14258 1/4 wheel)
Cabot Clothbound is a handsome natural rinded traditional cheddar.
Bandaged with muslin and skilfully aged a minimum of 10 months at the
Cellars at Jasper Hill. Cabot Clothbound has all the characteristic texture of
an English-style cheddar with the sweet caramel and milky flavors that sets
it apart on the counter.
Cabot Clothbound Cheddar has won many awards and took Best In Show at
the American Cheese Society competition in 2006
14262 Moses Sleeper 4/1.25lb per case
B E L LWE THE R FARMS – PETALUMA, CA In 1986, Cindy Callahan purchased a few sheep to help “mow” the pastures on the
farm in Petaluma, California and make them more manageable. In turn, the first
steps were taken to get into the cheese making business, now under the direction
of her son and cheese maker, Liam Callahan. A commitment to the highest quality
milk drives the cheese making at this artisan company where they use their own
milk (for their sheep cheeses) and the Jersey milk from their neighbors. Bellwether
continues to win numerous awards at the American Cheese Society and their
products have been written about in many magazines and books. Currently, we
offer a selection of their fresh cow’s milk cheeses.
14200 Fromage Blanc Retail (8/7.5 oz)
A wonderful alternative to cream cheese and fresh chèvre, this rich, flavorful
Jersey cow’s milk cheese can be used in so many ways they can’t all be
listed here. Smooth and creamy in texture, it has a buttery, full flavor with a
tangy bite.
14202 Crème Fraîche, Retail (8/7.5 oz)
Moses Sleeper is one of the newer cheeses from the Jasper Hill’s cheese
house in Greensboro, VT. Modeled after the classic French Brie - chalky
when young and creamy when longer-aged, with a long finish reminiscent of
grass, brassica vegetables (cauliflower, asparagus) and hay. The clean, rich,
award-winning milk from the small herd of cows at Jasper Hill Farm makes
the creamy sweetness in this cheese just that more pleasing to the palate.
14250 Landaff 8.5 lb wheel
Landaff has a rustic natural rind and a semi-firm paste showing subtle
aromas of cave and grass. Its balanced complexity harmonizes a bright
buttermilk tang and savory brown butter notes. Landaff is versatile enough
for the kitchen, as it melts exceptionally well, retaining a smooth body and
indulgent character.
Doug and Deb Erb craft Landaff on their second-generation dairy farm
in the White Mountains. Declining milk prices drove the Erbs’ determined
pursuit of cheesemaking as a way to revitalize their farm. Doug developed
Landaff after study with the Vermont Institute for Artisan Cheese and time
spent making Caerphilly with the Duckett family of Somerset, England. An
American original.
7
American Artisan Cheese
14984 Kinsman Ridge 1/6lb
From the folks at Landaff Creamery, Kinsman Ridge is a tomme style cheese
made with raw milk and a naturally molded rind. The cheeses are washed
with salt-water brine at the beginning of maturation and then left to develop
a delicate fleur of white and grey molds. The semi-soft paste ripens into a
creamy, yielding texture with flavors of cultured cream and butter balanced
by a hint of bacon and just the right amount of funk.
14261 Bayley Hazen Blue 1/8lb
Bayley Hazen Blue is a natural rinded raw-milk blue cheese. Ayrshire milk
from the morning milking is selected for the production of this blue. The
quality of the milk-fat lends makes a unique blue that ages well. The paste of
a Bayley Hazen is drier than most blues and the penicillium roqueforti takes
a back seat to an array of flavors that hint at nuts and grasses and in the
odd batch, licorice. Though drier and crumblier than most blues, its texture
reminds one of chocolate and butter. It is aged between 4 and 6 months.
Bayley Hazen is named after an old military road that traverses the Northeast
Kingdom. The road, commissioned by General George Washington was built
to carry troops to fight the English on a Canadian front. Though no battle ever
took place, the road brought Greensboro its first settlers and continues to be
used.
14265 OMA 4/1.25lb
Oma is named for grandmother Erika vonTrapp, who settled the farm with
her husband Werner. It is a pudgy, washed rind tomme with balanced
pungency. Though not based on any other specific recipe, the decadent
style is immediately familiar. Sebastian learned to make cheese by working
at Jasper Hill Farm and both brothers spent time with Neal’s Yard Dairy
in preparation for their new pursuit. Oma has a soft, golden interior that,
depending on age, ranges from thick and creamy to pudding-like, though
never runny. This indulgent mouth-feel, coupled with its tender, palatable
rind and balanced character remind us of the French Reblochon. Its flavor,
too, is buttery and round with a reserved earthy aroma. Beverage friendly,
especially with craft beers, and a suitable match for dried fruit or fig jam.
14220 Weybridge Pre Order (16/3 oz wheels)
This delightful, delicate little organic cheese has a fluffy whipped texture and
big farm fresh flavor. Pasteurized organic cow’s milk.
Farms produces authentic, artisanal goat cheeses that were once found only in
the remote villages of France. The farm is located in a small Hudson Valley village,
just two hours outside of New York City. They are currently milking 900 French
Alpine dairy goats, born and raised on the farm. A true farmstead cheesemaker,
the small, white-tiled creamery where the cheeses are made connects directly to
the milking parlor.
To ensure freshness all Coach Farms items are on a regular Pre Order schedule.
Please ask us for a current pre order guide.
14700 Goat Triple Cream (1/5 lb wheel)
14701 Triple Cream Mini (5/6 oz)
14702 Aged Grating Sticks (9/4 oz)
14703 Goat Aged Wheel (1/5 lb)
14704 Green Peppercorn Brick (1/3.5 lb)
14705 Green Peppercorn Pyramid (4/10 oz)
14706 Green Peppercorn Cone (9/4 oz)
14707 Goat Log Aged (5/6 oz)
14708 Goat’s Milk Ricotta (6/8oz)
C ONS IDE R B ARDWE L L F ARMS Spanning the rolling hills of Vermont’s Champlain Valley and easternmost
Washington County, New York, 300-acre Consider Bardwell Farm was the first
cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell
himself. A century later, Angela Miller, Russell Glover, and Chris Gray are revitalizing
the tradition with goat milk from their herd of Oberhaslis and cow milk from their
two neighbor farm partners—the Brooks and the Larsons. Rotational grazing on
pesticide-free and fertilizer-free pastures produces the sweetest milk and the
tastiest cheese. Their cheeses are made by hand in small batches from whole,
fresh milk that is antibiotic and hormone free. Only microbial (non-animal) rennet
and all of their cheeses are aged on the farm in an extensive system of caves.
14500 Harbison Pre Order 8/10 oz - Seasonal
Harbison is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal,
and bright flavors. This cheese is named after Anne Harbison, who is seen by
many to be the grandmother of Greensboro, VT. She’s active in the community,
runs a bed and breakfast, and volunteers at the public library, and has known
the Kehler brothers since they were children. The bark, cut from Jasper Hill
Farm’s woodlands holds the delicate cheese together, provides flavor to the
creamy paste, and allows for an ideal presentation as the centerpiece of a
cheese plate. Made from pasteurized cows milk.
C O A C H F A R M – PI NE PLAI NS, NY
Faithful to the traditional methods of the French farmstead cheesemaker, Coach
12814 Dorset 2.5lb wheel
Named for a historic Vermont village, Dorset is a washed rind cheese made
with raw jersey milk. Soft ripened, with a rich, buttery texture, Dorset changes
with the seasons and each wheel is unique.
10340 Pawlet 10lb wheel
Raw jersey cow’s milk is the basis for this Italian inspired toma. Aged 4-6
months, Pawlet has a creamy texture and a nice, bright bite. Great on a
sandwich or a cheese plate, this cheese melts beautifully and has a broad
appeal.
10341 Rupert 25lb wheel
10339 Rupert 6lb 1/4 wheel
9
American Artisan Cheese
An aged, raw jersey cow’s milk cheese inspired by the great European
alpine cheeses like Gruyere and Comte. These 25lb mega-wheels are aged
a minimum of six months and have a complexity that only long aging can
achieve. Nuanced, complex, and amazing, the golden yellow paste is dense
and crystal. Like the rest of their cheeses, Rupert changes throughout the
seasons and each wheel is a unique expression of their terrior and cheese
making style.
C YP R E SS G R O V E – HUMBOLT COUNTY, CA
Mary Keehn started Cypress Grove in McKinleyville, Humboldt County CA, in 1984
and is now partners with her oldest daughter, Malorie McCurdy. Their exceptional
cheeses are the result of careful focus on the main ingredient…the milk. Initially the
farm produced its own milk but over time, due to the demand for their product,
they have built relationships with neighboring family-owned farms that produce
their supply of pasteurized milk. These carefully managed and cared-for herds
are able to provide a year-round supply for Cypress Grove. The Peterson Company
carries their fresh products on a regular basis; if you have any questions about
those, please don’t hesitate to ask. For our Specialty selection, we have chosen to
feature a few of Cypress Grove’s most popular cheeses.
11382 Bermuda Triangle 1.5 lb
Made in a 1.5 lb. triangular log and available by the each. This aged goat
cheese is a double rind cheese that it is covered with a layer of ash, and then
allowed to bloom with an edible white mold of Penicillium candidum. When
young the interior will be slightly fudgy and firm. As it ages, the cheese ripens
from the exterior towards the center, becoming creamy and smooth in texture.
When ripe, one should have a combination of both these characteristics, runny
toward the rind and firm toward the interior. The flavor when fresh is tangy
and light growing more complex and strong with age, well balanced with full,
even sharp but not pungent flavors.
11383 Humboldt Fog 4 lb
18825 Humboldt Fog Mini 4/1lb
This aged goat wheel is a double rind cheese with a layer of ash covered
with the edible white mold. It also has a layer of ash running through the
center reminiscent of the early morning fog of the area for which the cheese
is named. On the cheeseboard this is a stunning presentation with a stark
white rind and interior contrasted by the layers of ash. The flavor and texture
are likewise impressive. This cheese has a fresh, tangy lightness to it that
develops earthier, more complex characteristics with age.
The Humbolt Fog Minis are a great choice for restaurants. Their smaller size
make it easy to portion and present this beautiful cheese on a cheese plate.
18830 Purple Haze 6/5 oz
Fresh goat cheese in the traditional three inch round disk shape. The goats
on the Cypress Farm enjoy the lush pastures provided by the Northcoast
climate and it shows in their cheeses creamy texture and sublime taste. This
particular disk is flavored with a wonderful blend of lavender buds and fennel
pollen.
11384 Truffle Tremor 1/3lb whee;
Truffle Tremor is the newest creation from Cypress Grove. The flavor of truffle
comes through in this velvety goat milk cheese. The earthiness of the truffles
combined with a creamery texture makes for another distinctive cheese from
Cypress Grove.
11388 Midnight Moon 1/10lb
Aged six months or more, this blushing ivory colored goat gouda style
cheese is dense and smooth with a slight crunch of protein crystals that form
naturally with aging. Nutty and brown buttery up front with a long caramel
finish. Produced in the Netherlands for Cypress Grove
11390 Lamb Chopper 1/10lb
Born to be mild, this sheep milk cheese is buttery in color and flavor with
a long, complex finish. The texture is smooth and soft-firm, making Lamb
Chopper an enchanting table or cooking cheese. The wheel is finished in
natural wax. Made in Europe exclusively for Cypress Grove Chevre.
F IS C AL INI F ARMS – S AN JOAQU IN V AL L E Y , C A
Fiscalini Farmstead Cheese is located in Modesto, CA on a dairy farm founded in
1914. Late in 2000, John Fiscalini added a cheese plant to the dairy farm and a
few months later hired Mariano Gonzales as the head cheesemaker. Mariano, born
in Paraguay, is a world-renowned cheesemaker, learning from childhood how to
make excellent cheese. The company specializes in gourmet cheddars. All of their
cheeses are made with natural products, using raw milk. There are no artificial
ingredients, such as preservatives and colors. They make cheese the original way a labor-intensive process - that brings out the taste and texture of the cheese. The
cheeses are made in small quantities in an open vat and handcrafted. They do not
pasteurize the milk, claiming this allows “for the wholesome, natural flavors of the
fresh clean milk to be expressed in the cheese.”
14351 Old Cheddar Bandage Wrap 15 lb
Made in traditional 60-pound wheels, bound in cheesecloth to promote mold
growth, and hand-turned daily for the first two months. This 16-month-old
cheese will only get better. Mariano has won “Best Farmhouse Cheese in
America” with this cheese three years in a row, with Fiscalini Cheese Company
(as selected by the American Cheese Society August 2002, 2003, and 2004).
James Montgomery from North Cadbury, England, world famous maker of
Montgomery Cheddar, calls this the best American Cheddar available. This
cheese has a firm, crumbly straw colored flesh, and has a nutty, slightly
smoky, earthy, and more round finish than most aged cheddars. Laura
Werlin, author of Cheese and Wine, notes that this cheddar pairs wonderfully
with most heavy red wines and also with sweet whites, a rare attribute found
in cheeses.
46662 San Joaquin 1/30lb - Pre Order
An American Original cheese created at Fiscalini Cheese Company. In keeping
with the European tradition of naming unique foods after the location where
they were first produced, this cheese has a natural, thin rind with a tawny
buttery color, mildly sweet and mellow when young, with a darker golden hue
11
American Artisan Cheese
and nuttier flavor developing over time. Its flesh is firm and granular with an
aroma of toasted nuts and browned butter. It has pleasant acidity and salt
balance with a deep lasting flavor and lovely sweetness. It can be used as a
table cheese, melted for cooking, or grated as a soup or salad topping.
milk from Springbrook Farms (producers of Tarentaise and Reading). The
batch was crafted by Grafton’s new master cheesemaker, Dane Huebener,
and cave aged for more than 6 months. The flavor is complex, savory, and
oniony, with a rustic and earthy bite.
18360 Purple Moon 12/8 oz
Since 1914, Fiscalini Farms has been making handcrafted “works of art”
in the cheese making world. For four generations the Fiscalini family has
maintained a California dairy tradition that continued the family’s Swiss dairy
heritage reaching back over 300 years. Today their farm has grown to 530
acres with 1400 Holsteins that provide the outstanding milk for their cheeses.
If you have already tried their San Joaquin Gold and Raw Milk Farmhouse
Cheddar, their Purple Moon is a must. If it is your first time, Purple Moon is
a great introduction to their unrivaled cow’s milk cheeses. Purple Moon is
the quintessential California cheese with the marriage of any cheese lover’s
favorite tastes - farmhouse Cheddar soaked in Cabernet. Say no more...
08170 Hopscotch 1/5lb Pre Order
The cheese masters at Fiscalini soak their fresh cheddar curds in Devil’s
Canyon Scotch Ale for two hours before pressing the curd into blocks, giving
this cheddar a most distinct flavor of hops and of course, beer. Devil’s Canyon
Scotch Ale has a deep malt and caramel flavor, with overtones of chocolate
and a slight hint of a mild, smoky flavor. This cheese has great cheddar
flavor, slices well, and can be used for snacking, sandwiches, or cooking.
K E NDAL L F ARMS - AT AS C ADE RO, C A Sadie Kendall started making cheese and crème fraiche straight out of the
California Polytechnic Institute back in 1981. She chose cheese over Law School,
and describes the Kendall beginnings as follows “In the 80’s, it wasn’t easy to find
a cream producer willing to take the extra care and time required for our cream.
After several false starts, a perfect match was made. We found a producer small
enough to be willing to take the extra time. Then came the careful selection of
starters, with a proper mix to bring out the beauty of that cream. Finally, it was
right, perfect. We have been supplying the finest shops and chefs in California ever
since.”
14216 Crème Fraîche 32 oz Bulk
Just as Sadie puts it, this Crème Fraiche is hand crafted and delicious. It
has a creamy, clean, full flavor like those from the other side of the Atlantic.
Perfect for cooking, or simply drizzled over fruit.
MARIN F RE NC H C H E E S E C OMP ANY - P E T AL U MA, C A
GR A F TO N VIL LAGE CHEESE CO. - GRAFTON, VT The Grafton Village Cheese Company is located in rural Grafton, Vermont where a
100 year-old tradition of handcrafted cheese is continued. The finest milk from a
collective group of farms and the skill of their cheese makers has placed Grafton
Village in a group of regular award winners in American cheese making. They use
milk exclusively from Jersey cows, which tends to have a rich, smooth flavor due
to naturally high butterfat content. The milk is guaranteed to be produced without
any use of the bovine growth hormone or BST. They also use microbial rennet
making this cheese suitable for vegetarians.
10166 Classic Reserve Cheddar (12/8 oz wheels)
10167 Classic Reserve Cheddar (10 lb blocks)
The Classic Reserve is aged for 24 months and is the signature product of the
Grafton Village Cheese Company. This raw milk cheddar is aged to release
moisture while concentrating and developing its intense, complex flavor. The
high butterfat from the Jersey cows provides a smooth creaminess to the
tangy sharp bite of real Vermont cheddar. The texture is firm with fissures and
cracks throughout the paste. The flavor is an outstanding example of acidic,
biting cheddar with full flavor.
10169 Grafton Smoked Cheddar (2/5 lb)
This classic reserve cheddar has been smoked naturally with Maple wood.
09358 Queen of Quality Clothbound Cheddar 1/19lb
This very limited edition clothbound cheddar is produced from 100% Jersey
Marin French Cheese Company is the oldest cheese manufacturer in the USA and
a unique part of American history. Known by locals as The Cheese Factory and by
its brand name, Rouge et Noir , Marin French has produced hand-crafted Artisan
soft-ripened cheese since 1865. Rouge et Noir cheeses are similar to French and
European varieties but reflect the characteristics of Northern California, producing
its own regional style.
14313 Original Brie 6/8oz
Marin uses Jersey milk which gives the cheese a delicious browned butter
flavor and creamy texture. Unlike many producers, cultures are blended
directly into the milk rather than spraying on the surface. This technique
allows the cheese to ripen more evenly and offer great flavor even at an
early age. Full-flavored from the beginning, Rouge et Noir Brie becomes
even more deeply rich and satisfying as it continues to age.
14321 Yellow Buck Camembert 6/8oz
Compared to other camemberts by Rouge et Noir, Yellow Buck Camembert
is thicker than the rest and offers a creamy richness that is combined with the
traditional nutty and earthy flavors of European-style Camembert
14312 Triple Crème Brie 6/8 oz
14311 le Petit Crème 6/4oz
We also have a wide variety of Marin cheese available by Pre Order. This
include the large format(24oz) Grand Artisan line and the flavored bries.
13
American Artisan Cheese
MO N TC HE VR E - BELMONT WI
Montchevre Betin Inc. makes soft goat’s milk cheeses: fresh, blue, brie and
Camembert. Located in tiny Bemont Wisconsin, Montchevre gets its supply of
goats milk from about 30 farmers located in Southwestern Wisconsin. In an effort
to become greener, Montchevre pioneered the use of methane digester technology
at the diary, using their high tech process to convert whey into electricity. This
drastically reduced the waste from the cheese making process, produces water for
irrigation, and generates more than enough electricity to run the plant.
00497 Chevre Blue 1/5lb (16007 pre-cut)
American Cheese Society 2010 1st Place Winner in the Rindless Blue Vein
made from Goat’s Milk Category. Cherve in Blue is a traditional goat Blue
cheese made from prime quality goat milk and aged over 90 days. This mild
goat flavor blends superbly with blue. Perfect crumbled on salads or in a
homemade dressing
MT. TO W N SE N D CREAMERY
With a dream of reinvigorating the dairy industry on the Olympic Peninsula, Owners
Matt Day and Ryan Trail opened Mt Townsend Creamery in the spring of 2006.
Staying true to their values, only local milk from area farms is used to make these
award winning artisan cheeses.
01114 Seastack 4/6.4oz
When Seastack debuted at the 2006 Seattle Cheese festival, it was described
as “a taste of the ocean.” Seastack truly reflects the terroir of the Olympic
Peninsula, with its rich, creamy texture and a salty earthiness that pays
homage to the region’s rich dairy tradition. Seastack is a semi-lactic set, soft
ripened cheese that is rolled in sea salt and vegetable ash prior to aging,
which creates a subtle resemblance to the picturesque islands sprinkled
along Washington’s northwest coast.
01116 Cirrus 4/6.4oz
This Pacific Northwest camembert is inspired by the small thin white clouds
that hang over the Olympic Mountains, yet is rooted in the tradition of French
cheese making. The white mold covering its exterior makes Cirrus come alive
with an abundance of flavor as it ages. It is a must for those who want to
experience camembert as it was meant to be.
14104 New Moon 1/5lb
05412 New Moon 7/11oz retail pack
This new addition to the Mt. Townsend family is a simple whole milk cheese
that is great for everything from quesadillas to sandwiches. Although it is
modeled after a Jack style cheese, New Moon offers a richer texture and
a buttery flavor that is well suited for every day use. Its excellent melting
characteristics are a particular favorite for those seeking an alternative to
Mozzarella and Jack.
14115 Campfire 1/5lb
05352 Campfire 7/11oz retail pack
This wood-smoked variation on New Moon is the result of a collaboration
with Crimson Cove Smokehouse. The blend of alder and apple-wood smoke
compliment the richness of flavor and texture in the cheese; a unique jack
steeped in traditional Northwest smoking methods
14103 Off Kilter 4/6.4oz
A new cow’s milk Cheese from Mt Townsend that has a rind washed with Pike
Breweries Kilt Lifter ale.
05353 Red Alder 4/6.4oz
Red Alder is a small-format, naturally rinded cow’s milk cheese. Similar to
their popular Trailhead Tomme, it has an earthy flavor with fresh grassy notes.
01117 Truffle Stack 6/5oz
Seastack with the addition of Italian black truffle and sea salt. Upon release
it was awarded a gold medal for Specialty Outstanding Food Innovation by
the National Association for the Specialty Food Trade.
POINT REYES FARMSTEAD CHEESE – POINT REYES, CA
This new blue cheese producer was officially launched in August of 2000 and is
making quite an impression with their beautifully handcrafted blue, the only one
currently produced in California. They are located north of Point Reyes on Tomales
Bay. Until 2000, the farm was dedicated to fluid milk production. Now the milk
from their own herd of about 250 Holsteins is used to produce their cheese. These
“happy” cows are allowed to roam their pastures for 5 months of the year during
the winter and spring. They then cut the grasses and preserve it for silage, feeding
it to the cows during the remaining part of the year to maintain consistency. The
cheese maker, Monte McIntyre, was the Master Cheese maker at Maytag Dairy for
10 years. Still family run by Bob and Dean Giacomini with the aid of their daughters,
this is a true farmstead operation with a wonderful blue to brag about.
11005 Original Blue 6 lb (16005 pre-cut)
This blue is made from hormone-free raw cow’s milk with microbial rennet
and Penicillium roqueforti blue culture. After pouring the cheese curds into
their forms, the cheeses are left in a cool, high humidity room for 3 weeks
during which time they’ll be salted once a day and rotated. On the fourth day
the cheese is punctured with stainless steel needles on into an aging room
to mature for at least 4 months. The texture is semi-firm with a rich, creamy
consistency. The flavor has a citrus tanginess with nice complexity (coming
from all the nutritious grass those cows are chomping on) and a great salty/
savory balance.
08363 Toma 1/10lb
Natural rind, semi hard, farmstead cheese made from pasteurized cows’
milk Toma has a creamy texture and buttery flavor, with a grassy-tangy finish.
Natural rind and is aged a minimum of 90 days. Certified Kosher by the
Orthodox Rabbinical Council of San Francisco.
12762 Bay Blue 1/5lb
Building on the traditions of their Original Blue, Point Reyes’ newest offering is the
rustic Bay Blue. With a natural rind and dense paste, this cheese is reminiscent
of a good Stilton. A fudgy blue with mellow flavors and a sweet/salty finish.
15
American Artisan Cheese
R E D W O O D HIL L FARM – SONOMA COUNTY, CA
For over 30 years, Redwood Hill Farm has been committed to producing the best
tasting and least processed goat milk products available anywhere. As a family
farm in Sonoma County, they utilize a natural approach to animal husbandry to
hand craft award -winning goat milk cheese and delicious goat milk yogurt.
14266 Raw milk Feta 1/5lb
18012 Raw milk Feta retail 10/5 oz
Redwood Hill Farm’s award winning Raw Milk Feta is made with pure raw
goat milk. They gently cut the curd and form it into blocks by hand. Then it is
brined in natural salt water brine before being bagged for aging.
18244 California Crottin 6/3 oz
An American Cheese Society winner, including Best Farmstead Goat Cheese
in 2000 and 2002, California Crottin is our version of the French Crottin de
Chavignol. Similar to a traditional Crottin but made right here on the West
Coast, California Crottin is a great representation of the classic.
18252 Chevre Plain 6/4 oz
18253 Chevre Garlic and Herb 6/4 oz
18250 Chevre Fire Roasted Chili 6/4 oz
R O GUE C R E A MERY – ROGUE VALLEY, OR
Rogue Creamery’s cheesemaking roots go all the way back to the 1930s when Tom
Vella (father to renown cheesemaker Ig Vella) decided to open a Southern Oregon
creamery in the middle of the depression. Today, Rogue Creamery is run by David
Gremmels and Cary Bryant, who continue to uphold the practices and principles of
artisan cheesemaking as set out by the Vellas
11011 Rogue River Blue (5 lb) (Seasonal)
This is Rogue’s most famous blue cheese and steeped in local flavors. A
seasonal product, Rogue River Blue is made once a year and a limited amount
is released onto the market. The raw milk come from herds that graze on
high elevation pastures above the Rogue River Valley. Milk for each year’s
production is collected between the autumnal equinox winter solstice. Once
the wheels are formed, they are wrapped in locally harvested grape leaves
that have been soaked in Clear Creek Pear Brandy. The cheese are then cave
aged for a minimum of 9 months before being wrapped and sent to market.
Beautiful and intense, Rogue River Blue is a Northwest classic.
11010 Oregon Blue 5 lb (17500 pre-cut)
This is the first blue cheese created at Rogue Creamory by Tom Vella in 1957.
It’s an approachable blue with a firm but buttery paste and a bouquet of
flavors to satisfy a range of palettes.
11018 Smokey Blue 5 lb (17505 pre-cut)
A long, gentle cold-smoking over shells from Oregon hazelnuts infuses Rogue
Creamery’s Smokey Blue cheese with an added layer of rich flavor and
terroir. Sweet cream flavors and caramel notes balance earthy flavors of
smoke and hints of roasted nuts. The result is a cakey yet smooth blue cheese
reminiscent of candied bacon.
11009 Oregonzola 5 lb (17515 pre-cut)
Oregonzola’s Italian roots are evident in its name. Like Gorgonzola, this blue
cheese manages to be sharp, fruity, and spicy all at the same time. After being
aged for one hundred-twenty days in Rogue Creamery’s caves, Oregonzola
gets slightly creamy without becoming wet.
11019 Crater lake Blue 5lb
The most robust of all the blue cheeses from Rogue, Crater Lake Blue
combines blue mold strains from around the world with Rogue Creamery’s
own molds. Covered with lustrous blue-green veins that mirror the intensity
of Crater Lake, this silky cheese is rich and sweet with a deep buttery finish.
11037 Caveman Blue 5lb
Caveman Blue is a fruity blue with slight vanilla tones and a texture full of
butter and crystals. It is aged about a year and has a natural rind.
ROT H K AS E – MONROE , WI
Nestled in the rolling hills of Southern Wisconsin, Roth Käse’s chalet factory houses
a Swiss-made copper vat for the traditional production of Gruyère. They use timehonored recipes and the freshest local milk to craft their cheeses. The cellar master
and his team meticulously tend to the cheese throughout the curing process to
insure that each cheese that leaves their care meets your highest expectations.
This commitment to excellence has earned Roth Käse cheeses over 100 awards in
regional, national and international competitions over the past decade.
11003 Buttermilk Blue (6 lb) (17189 pre-cut)
11023 Buttermilk Blue Crumbled (5 lb)
Here’s a cheese that proves once and for all that not all great Blue cheeses
come from overseas. Drawing on the pristine natural resources of northwestern
Wisconsin, our aster cheesemakers begin with the freshest raw milk from
herds of predominantly Jersey cows. The homogenized (not pasteurized)
milk is inoculated with a secret blend of cultures, hooped by hand, pierced,
salted then cured for at least 2 months while begin rotated regularly to insure
a perfect cheese.
11007 Buttermilk Blue Affinee 1/3lb
Select wheels of Buttermilk Blue are cured a minimum of six months; denser,
with a peppery note, added layers of flavor
11001 Moody Blue 1/10lb
Made in small batches from fresh, local Wisconsin milk, our rich, creamy
blue is delicately smoked over fruit wood to create subtle smoky undertones
with hints of roasted nuts and coffee. Beautifully balanced, sultry, and
seductive, Moody Blue is excellent on a cheese plate and delicious in culinary
17
American Artisan Cheese
applications.
11455 Gran Queso 1/5lb
Similar in style to Spanish Manchego but made from cow’s milk, Gran Queso
has a firm body and a rich, full flavor. In deference to Manchego, Gran Queso
is matured and has a traditional “basket-weave” rind. The interior paste is
ivory-yellow in color, becoming slightly darker towards the rind. The rind
itself is painted with a breathable protective layer and is colored a rich
yellow-brown. The flavors of Gran Queso are sweet with a hint of salt and a
noticeable sharpness. It has a long finish.
SA MISH B A Y C HEESE – BOW, WA
Suzanne and Roger Wechsler of Samish Bay Cheese have been making organic
farmstead cheese in the Skagit Valley since 1999. They have a small herd of
Milking Shorthorn and Jersey cows and use all of their milk to make cheese (and
a little yogurt.) Their farm and cheese making operation are certified organic by
the Washington State Department of Agriculture. All Herbs used in the cheeses are
also grown on the farm organically.
Samish Bay produces a wide range of both aged and fresh cheeses. Peterson’s is
delighted to offer these wonderful local cheeses to our customers.
14452 Gouda Organic 1/8lb
14451 Gouda Organic w/ herbs 1/8lb
14454 Gouda Organic w/ chili, chive and onion 1/8lb
Samish Bay goudas are made with pasturized milk and aged a minimum
of 8 weeks and are wrapped in cryovac. These certified organic cheeses
showcase the quality of the milk and the locally sourced herbs used to flavor
them.
14453 Queso Fresco Organic 6/2lb
Samish Bay’s local take on a Latin American classic, their Queso Fresco is
firm, dry, texture and a mild flavor.
14457 Ladysmith Organic 2lb Pre Order
14458 Ladysmith Organic w/ Arugula 2lb Pre Order
14456 Ladysmith Organic w/ chives 2lb Pre Order
14460 Ladysmith Organic, Small Wheel 4/1lb Pre Order
14461 Ladysmith Organic , Small Wheel w/ chive 4/1lb Pre Order
Ladysmith plain was the 1st place winner in the fresh cheese category at the
2010 American Cheese Society competition.
Ladysmith is a very fresh cheese produced several times a week by Samish
Bay. Freshness is the whole point of these cheeses so they need be used within
a week or so of receiving them. In order to make sure our customers receive
the freshest product possible we pick these up weekly on Wednesday and
ship them out Thursday and Friday. This is a weekly Pre Order.
14463 Aged Ladysmith Pre Order 2lb - Pre Order
Aged is a “relative” term when It comes to Ladysmith. This version is aged
just long enough for a thin rind to develop and the curd to breakdown into a
smother texture.
S AX ON C RE AME RY – C L E V E L AND, WI
“Flavor by nature.” Located in Cleveland, Wisconsin, cows dine on a salad bar mix
of both native and carefully selected grasses during the grazing season. A true
farmstead cheese, Saxon uses milk from it’s free roaming heard of cow’s that
graze on the pastures near the shores of Lake Michigan. The cow’s have access
to the open pastures year round. Saxon Homestead Creamery produces a fine
selection of cheese in an old world tradition with integrity and respect for nature’s
role in the process. A real Wisconsin gem.
10723 Big Ed’s 1/15lb (16433 pre-cut)
Young, mild, but full of flavor, with a buttery body. Enthusiastic, like Ed Klessig,
whom it was named after, it hugs you back, never offends, and is great both
for first time tasters and aficionados. A “clean rind” cheese made from raw
cow’s milk formed into cooked, pressed curds and ripened 120 days, with a
shelf life of six months — clean rind cheeses are meticulously wiped to keep
them clean, cultivating a nearly perfect rind.
S P RINGB ROOK F ARMS - F ARMS F OR C IT Y K IDS Spring Brook Farm follows a long tradition of cheese making which has its origin
in the French Alps. There Vermont-made, raw-milk Tarentaise cheese was inspired
by the traditional cheeses of the French Alps, its complex, rich flavor tastes like no
other European or American cheese.
Several years ago John and Janine Putnam of Thistle Hill Farm in nearby Pomfret,
VT traveled to France looking for a cheese that would suit the milk from their herd
of Jersey cows and Vermont’s climate. After much research and help from a French
Cheese maker, they developed a semi hard cheese and named it Tarentaise, after
the valley in the French Alps which inspired it. As demand for their cheese grew,
John and Janine collaborated with Spring Brook Farm and the Farms for City Kids
Foundation to build on this Tarentaise cheese making process.
Much like the variation from one cheese maker to the next, within the regional
cheeses produced in Europe, both our Spring Brook Farm Tarentaise, made in
Reading, VT and that produced on our sister farm, Thistle Hill Farm in Pomfret, VT,
maintain unique flavor profiles. This is the result of subtle differences between our
two farms – the pastures, the Jersey herds and the cheesemakers. The regional
flavors are preserved and even highlighted in their respective cheeses. The result is
a difference not only expected but highly celebrated
Farms for City Kids has been in operation since,1994,bringing groups of children to
the farm for a week at a time to experience a farm based curriculum. The cheese
house is designed to allow visitors to view the process of making cheese, and has
been integrated into the educational mission of the foundation. Making cheese at
Spring Brook Farm further enhances the educational mission by creating a venue
for students to study economics, chemistry, microbiology, food preservation, health
and nutrition. All funds from the sale of cheese go to support the Farms for City
19
American Artisan Cheese
Kids foundation.
00017 Tarentaise 1/18lb (00882 1/4 wheel)
Based on the Alpage-style cheese Abondance, Tarentaise is fairly firm and
aged for at least six months. The flavor is grassy, nutty and buttery; as the
wheels age in our caves, the flavor becomes more assertive. Tarentaise was
awarded the prestigious honor of “Best Farmstead Cow’s Milk Cheese” at the
25th American Cheese Society Conference.
style through a vital link with local farms. Based in the town of Websterville, the
company supports a network of more than 20 family farms, providing milk meeting
the highest standards of purity. While Vermont Butter & Cheese Creamery has
earned worldwide recognition, the company is proudest of its contribution to the
health of local agriculture. After all, as Allison learned on a family farm in France,
quality originates at the source — with the people who work the land and the pride
they take in the yield.
We offer Vermont Butter & Cheese Company’s delicate aged goat cheeses by Pre
Order. Please ask us about getting a couple cases on order for you.
00018 Reading 1/18lb
With advice from a French cheesemaking consultant, Reading was born.
Made in a copper vat with traditional methods, the semi-soft alpine style
cheese has a creamy, nutty flavor infused with the flavor of the Vermont
pastures and the rich milk of their small herd of Jerseys. The cheese melts
well and is also a great stand-alone on a cheese platter.
VE LLA – SO N O MA, CA
14303 Vella Dry Jack (Bear Flag) - 18 months (8 lb) (16312 pre-cut)
Mention “DRY JACK” and you’re reminded not only of a remarkable cheese
but also of an entire family history. The Vella Cheese Company in Sonoma,
California, fifty miles north of San Francisco, has been operating for nearly
seventy years having transformed itself from a brewery into a cheese making
facility during Prohibition. Today Ignacio (“Ig”) Vella runs the operation, as
he has for much of its existence (he traded in cheese for local politics for a
few years). Ig’s father, Tom started the business in 1931. Like many wonderful
foods, Dry Jack cheese is the result of both luck and design. A Sonoma
cheese dealer was having a hard time selling his supply of Monterey Jack
during World War I. He began stacking his cheeses in his basement, between
wooden boards, since he had no place else to put them. He tended to the
cheeses, adding a little salt to them and turning them every week. What
resulted was a dry, aged cheese that particularly appealed to the new Italian
immigrants who were searching for a hard grating cheese. (Italian cheeses
were not being imported at the time.) Ig Vella is tireless in his promotion
of high-quality cheese. He still dons a rubber apron and like the rest of his
workers, gathers the curds, ties them in muslin, and places the muslin sack of
curds and remaining whey between his belly and the side of the cheese vat,
squeezing out as much moisture as his strength will allow. It’s then bundled
and tied to drain further on wooden slats. The term “dry” comes from the
fact that unlike regular Jack cheese, this one is aged to allow much of the
moisture to evaporate. A unique feature of Vella Dry Jack is its rind, which is
coated with a mixture of cocoa, pepper, and oil. This dark brown rind not only
adds a bit of spice, it also protects one of America’s most soulful cheeses.
VE R M O N T B UTTER AND CHEESE COMPANY
Launched in 1984, Vermont Butter & Cheese Company still follows the path Bob and
Allison Hooper took years ago — crafting artisanal dairy products in the European
14206 Crème Fraiche 12/8 oz
Crème Fraiche was one of the first products made at VBC. Using high quality
cream from their local St. Albans Cooperative and natural lactic cultures, this
crème fraiche is the Hooper’s take on a French classic.
65056 Cultured Butter, lightly salted 6/8oz
65058 Cultured Butter, sea salt baskets 6/6oz
European-style cultured butter is amazing and VBC make one of the best.
Made with high quality fresh cream, the butter is ripened with natural lactic
cultures and then churned into a rich butter with an 86% butterfat content.
The lightly salted butter is great for everyday use and the Sea Salt Baskets
are flavored with crunchy Celtic sea salt.
15288 Quark 6/8oz Pre Order
Quark belongs to a family of European-style cows’ milk cheeses made
with different textures and butterfat amounts to perform different roles in
the kitchen. In Germany, quark — German for curd — is a popular everyday
cheese, making it well suited to a wide variety of uses. At the request of a chef
making traditional German-style pastries and desserts, Allison drew on her
European education in artisanal cheesemaking to craft Vermont Quark with
11 percent butterfat and a smooth, creamy texture.
14207 Cremont 6/5oz
Cremont is a mixed-milk cheese combining local fresh cows’ milk, goats’ milk
and a hint of Vermont cream.
14208 Bonne Bouche 6/8 oz
Bonne Bouche literally means good mouthful and is a French term used to
describe a tasty morsel. This hand ladled, ash-ripened cheese was first
introduced in 2001 and continues to be a cheese-lover’s favorite.
05350 Bijou 6/2oz
An American line of French-style ripened goat cheeses wouldn’t be complete
without a small Bijou-like Crottin. Bijou is French for “jewel” and epitomizes
all that is special about goats’ milk and the making and caring for a small
cheese. This geotrichum-rinded cheese has a unique sweet and yeasty flavor.
Made with fresh pasteurized goats’ milk from family farms, Bijou curd
coagulates overnight, drains in cheese cloth and is then shaped into little
buttons. Dried, and ripened for one week, Bijou evolves with time, gaining a
sharpness and complexity after thirty days. Serve toasted on baguette with a
salad for a traditional French Bistro Chevre Chaud or on a cheeseboard.
21
American Artisan Cheeses
05349 Coupole 6/6.5oz
This American original is named for its likeness to a snow-covered dome
shape and is one of the creamery’s signature geotrichum rinded cheeses.
In the landscape of cheese varieties, it stands out as a distinct goat cheese.
Coupole is made with fresh pasteurized goats’ milk from family farms that
has been coagulated and shaped. Coupole’s center has a dense texture and
fresh, milk taste. Coupole’s allure is attributable to the intriguing contrast
between the strong ripened flavor of the rind and the delicate fresh taste
of its interior. The wrinkled coral-like appearance makes for an impressive
centerpiece on any cheeseboard or melt on top of a perfectly grilled steak.
WA SHIN G TO N STATE UNI VERSI TY - PULLMAN, WA
99162 Cougar Gold 30 oz
Cougar Gold is an American cheese produced at the Washington State
University Creamery in Pullman, Washington. Like other cheeses sold at the
creamery, Cougar Gold is notable for being sold exclusively in 30oz tin cans.
Cougar Gold is a white, sharp cheddar that is aged at least one year. It
has a nutty flavor somewhat resembling Swiss or Gouda. When properly
refrigerated, Cougar Gold is claimed to last indefinitely in the can. An
unopened can becomes more flavorful, sharp, dry and crumbly with age.
99163 Crimson Fire 30oz
An award-winning cheese created on demand for Hot Pepper lovers who
wanted more “kick” in their cheese. WSU Dairy added jalapeño and cayenne
peppers to our reduced-fat Viking cheese. Deliciously spicy with red, orange
and green marbling, and 1/3 less fat
WIL LA P A HIL LS - DOTY, WA
Established in 2005, Willapa Hills Farm is a mix of lowland pastures and woodland
hills on the banks of the Chehalis River. Three generations of the family are involved in
raising dairy sheep and making cheese on a historic farmstead in SW Washington.
They are a Washington State Grade A dairy and Licensed Dairy Processor.
Their cheese and dairy products are handcrafted in a creamery located in our
century old gambrel barn. Willapa Hills make a variety of fresh and aged sheep
milk, cow milk and sheepre-cutow milk blend cheeses and dairy products. They
have a particular passion for blue cheese, making five distinct varieties of blue
cheese.
To ensure fresh natural milk the sheep are raised on pasture year-round without
exposure to pesticides, commercial fertilizers or growth hormones. The feed is free
of animal byproducts and the grass hay is locally grown and nourished by the
70+ inches of rainfall that keeps the eastern edge of the Willapa Hills lush and
green. The cow’s milk comes from a local family cow dairy that shares the same
commitment to fresh and natural milk. Only natural ingredients are used for all of
their products and the blue mold is certified gluten free.
Blue cheeses- All Willapa Hills blue cheese have a natural “wild” rind that gives these
cheese there unique depth of flavor. The rinds of these cheese are very sensitive to
being suffocated by plastic wrap which results in off flavors and colors. For best
results, all Willapa blues should be stored in the original paper wrap with plastic
on the cut face only.
11021 Big Boy Blue 1/4lb
The newest blue cheese from Willapa Hills, Big Boy blue is 100% cow’s milk.
Big Boy has the densest blue veining of all the blues. The result is a blue with a
slight punch that balances wonderfully with the creaminess of the cow’s milk.
11027 Two Faced Blue 1/7lb
Blend off Sheep and Cow’s milk. Two faced blue is aged around 90days. The
blue veining is still light after 90 days and the cheese retains a great buttery
flavor that’s not overwhelmed by the bluing.
11026 Little Boy Blue 1/1lb
Little Boy Blue is a firm yet creamy cheese that has a salty overtone and
strong nutty notes. Mild when young, it develops a stronger more complex
finish as it ages. Little Boy Blue’s texture is smoother and less crumbly than
many blue cheeses.
14099 Pluvius 1/8lb
Pluvius is Willapa Hills’ only natural rind aged cheese that is not Blue. Pluvius
has broad appeal due to its texture and mild flavor profile. Firm in texture with
subtle nutty notes, it grows in complexity as it ages. Over time, the natural
rind begins to ripen the outer edge of the cheese, creating a deliciously soft
creamy layer that increases over time. With its natural rind and internal
openness, Pluvius makes an attractive addition to a cheese plate or a delicious
ingredient in recipes both simple and elegant.
18637 Ewe Moon 1/5lb - Seasonal
This very seasonal cheese is a aged around 90 days. The natural “wild” rind
and 100% sheep’s milk result in a very unique cheese
The following fresh seasonal cheeses are available by Pre Order only. We do
a weekly Pre Order to ensure you receive these very fragile fresh cheeses in
the best condition.
18639 Willapa White 6/5oz - Pre Order
This is a fresh, lactic set cheese made with sheep’s milk cheese. Similar to a
fresh chevre crottin but made with sheep’s milk instead of goat, each of these
small cheese is hand ladled and has a delicate, fudgy, texture.
11638 Fresh with Ewe 6/5oz- Pre Order
This is an aged version of the Willapa White. The rind of these small cheeses
is treated with blue cheese molds and left to surface ripen. The delicate
molded rind gives way to an almost liquid creamy paste with a fudgy core.
23
Austrian & German Cheeses
21081 Klassisch Farmhouse
This is a Traditional Austrian Sheep’s milk cheese. Creamy and smooth in texture,
the flavor is pleasant with a slight tangy finish.
Made by Die Käsemacher
From Vitis, Austria
Sheep’s milk
Pasturized
Aged 3 months
2/2.2lb
21083 Kraeuterschatz
A super smooth,semi hard cheese that is coated and rubbed with 8 alpine herbs
(Krauter). For 3 months this treasure (Schatz) is cared for by the master cheese
makers. Winner of a gold medal at the 2010 World Cheese Championship. The
smooth paste has small “eyes” throughout.
Made by Alma
From Hörbranz, Austria
Cow’s milk
Unpasturized
Aged 3 months
2/7lb
21084 Moosbacher Pre Order
This cheese uses a unique double ripening. The first ripening involves propoinic
culures which results in the formation of large eyes. The second ripening involves
surface ripening with red cultures. The cheese is covered with linen making it
very eye appealing. The flavor is nutty with some earthy overtones from the red
cultures.
Made by Schardinger
From Scharding, Austria
Cow’s milk
Pasteurized
Aged 3 months
1 / 18lb
21010 Cambozola (16340 Pre-cut)
With a smooth, creamy texture and a hint of blue, this triple cream cheese is
carefully crafted in the Bavarian mountain region. Great on sandwiches, this
cheese is also wonderful melted over vegetables or steak.
Made by Champignon
From Bavaria
Cow’s milk, 75%
4.4 lb wheel
Pasteurized milk
White Bloom rind
Aged at least 3 weeks
Wrap tightly to store
00242 Cambozola Black Label
The Black Label Cambozola is triple-cream blue with a grey molded rind. Taller
and more intense than the classic Cambozola, the Black Label’s longer aging
brings out more of the “blue cheese” flavors while maintaining the classic
creamy texture of the original.
Made by Champignon
From Bavaria
Cow’s milk, 75%
4.4 lb wheel
Pasteurized milk
Grey molded rind rind
Aged 4-6 weeks
Wrap tightly to store
25
Basque Cheeses
23777 Agour Brique
This cheese from Agour is formed as a rectangular brick and aged for at least
4 months. Its shape makes it easy to slice and it conveys the same richness and
character as the AOC Ossau-Iraty.
Made by Agour
From the Pyrénées
Sheep’s milk, 50%
4.4 lb block
This is the raw milk version of Agour’s Ossau-Iraty. The fermier designation
means that it is made with the milk from a single farm and its reddish-orange
rind is created by rubbing cheeses with the dried Basque peppers called “Piment
d’Espelette”.
Made by Agour
From the Pyrénées
Raw Sheep’s milk, 50%
10 lb wheel
This authentic Ossau-Iraty-Brebis-Pyrénées is made in the Basque area from pure
sheep’s milk. Brebis is the French word for sheep and the sheep’s milk cheeses
of this region in particular are some of the oldest in production. The Basques
insist that their cheeses are around 4000 years old and often call them ardigasna, meaning “ewe or local cheese” in the local dialects. The Agour Company,
located next to Baigura Mountain is in the heart of the Basque country. This artisan
producer is committed to providing cheese of the highest quality and according
to strict rules of tradition. About 100 shepherds from around the village of Hélette
provide milk daily. Generations of shepherds continue to breed small flocks of the
Manech breed, recognized by their red or black head and thick wool. Some of
the AOC rules include that milk production must be done in the Basque Country
from local herds; the milk must be transformed within 48 hours after milking; only
natural rennet may be used and the resulting flavor and texture must adhere to
regular inspections by experts. This cheese is firm in texture with a rich, aromatic
flavor and nutty aftertaste.
Made by Agour
From the Pyrénées
Sheep’s milk, 50%
10 lb (4.5kg) wheel
Pasteurized milk
Natural rind
Aged at least 4 months, usually 6 months
Made by Agour
From the Pyrénées
Sheep’s milk, 50%
10 lb (4.5kg) wheel
Pasteurized milk
Natural rind
Aged at least 4 months, usually 6 months
23780 Bleu des Basques
A rustic natural rind gives way to a smooth, dense paste shot through with blue
veining. The characteristics of Basque sheep’s milk dominate this cheese, giving it
a creamy, melt-in-your-mouth texture, lactic flavors of butter and cultured cream,
and a delicate spicy/floral edge. The spicy blue molds are a nice counterpoint to
the richness of the milk and help make this a complex and wonderfully balanced
blue cheese.
Raw milk
Natural rind
Aged at least 4 months
23740 Agour Pyrénées Brebis AOC Ossau-Iraty (17415 pre-cut)
This cheese is a recent addition to the Agour range. The famous Basque Espelette
pepper is added to the cheese Itself. The paste has a light orange tint and the
pepper lends a little spice to the flavor. The addition of pepper to the cheese
prevents this from being called Ossau Iraty. Ardi Gasna is the generic Basque
name for Sheep’s milk cheese.
Pasteurized milk
Natural rind
Aged at least 4 months
23778 Agour Brebis Fermier Au Lait Cru Ossau-Iraty Raw Milk
23731 Ardi Gasna w/Espelette
Made by Onitek
From the Pyrénées
Sheep’s Milk
6.6lb wheel
Raw Milk
Natural rind
Aged at least 3 months
22937 Idiazabal DO
Idiazabal is a small village, in the heart of the Basque region. Each fall with the
first snow, farmers would descend from the mountain pastures with their flocks.
At that time, an important farmers market would take place where smoked ewe’s
milk would be sold. Normally this cheese is smoked with beech wood, hawthorn
or cherry wood. Idiazabal is a robust and sharp cheese, made to be cured for
a long period. Unpasteurized whole sheep’s milk from Lacha and Carranzana
breeds giving it a slight piquant taste.
Made by Bideki
Raw milk
From Spanish Basque region Natural, smoked rind
Sheep’s milk,45-50%
Aged at least 6 months
7 lb wheel
23241 Istara AOC Ossau Iraty (17185 pre-cut)
27
Basque Cheeses
This is a wonderful version of a traditional Ossau-Iraty-Brebis from the Rigal
family of cheeses. It has a dense, semi-firm texture sometimes broken with a few
thin fissures or holes but otherwise compact. The flavor is refined and balanced—
aromatic herbaceous and fruity qualities with a buttery rich finish. This cheese is
similar in style to an Etorki but has much more character and complexity largely
due to its AOC status. Anyone who enjoys sheep cheese will quickly become an
addict.
Made by Louis Rigal
From the Pyrénées
Sheep’s milk, 50%
9.5 lb wheel
Pasteurized milk
Natural, brushed rind, finished with wax
Aged at least 3 months
23243 Petit Basque with Wax Rind
23245 Petit Basque with Natural Rind (Natamycin Free)
This little sheep cheese hails from the Basque region of Southwest France towards
the Spanish border. The size and shape are just right for a cheese tray and the
texture is semi hard. Traditionally, you could serve a little bit of black cherry
preserve as a condiment for this cheese.
Made by Lactalis
From the Pyrénées
Sheep’s milk, 50%
1.5 lb wheel
Pasteurized milk
Wax or Natural rind
Aged at least 70 days
23121 Pyrénées Montcayol Poivre Vert
Filled with mild green peppercorns, this popular cheese is pleasantly simple.
Basically this cheese has the texture and sweetness of havarti, with a buttery
flavor and a peppery tang.
Made by Onetik
From the Pyrénées Cow’s milk, 50%
8.8 lb wheel
Pasteurized milk
Waxed black rind
Aged around 1 month
The Basque region spans the
border between France and
Spain in the western Pyrenees
mountains, extending down
to the coast of the Bay of Biscay. Though three regions lie in
France and four in Spain, the
Basques have remained relatively autonomous throughout
history. Their traditions, language and cheese(!) date back
thousands of years.
Belgian Cheeses
08188 Herve Exquis “Doux” 6/200gr
Herve is an ancient cheese, produced since the 16th centurly, and is Belgium’s
only cheese that is protected by a PDO designation. Herve takes its name from
the region, the Pays de Herve which extends from Leige to the German border.
The gentle rolling hills support some of the richest pastures in Belguim and this
traditional cheese represents the flavors and traditions of this region
Made by Herve-Societe
From Belgium
Cow’s Milk
200gr square
Pasteurized milk
Washed rind
Aged 3-4 weeks
08189 Herve Exquis “Pikant” 6/200gr
This washed rind cheese is very similar to the Herve Exquis “Doux”. Aged for
an additional three or four weeks, the additional washings bring out more of
the “stinky cheese” characteristics. A unique expression of Belgian tradition and
terroir, The Herve Exquis “Pikant” has an Epoisses-like intensity balanced by the
sweet, grassy flavors the define these cheeses.
Made by Herve-Societe
Pasteurized milk
From Belgium
Washed rind
Cow’s Milk
Aged 7-8 weeks
200gr square
08187 Herve Exquis “Bier” 6/200gr
This cheese is shaped like a stick of butter and that really says it all. As they are
aged, these cheeses are washed in a local Belgian beer. The beer adds a nutty, malty, dimension the typical washed rind flavors. The perfect selection for a
cheese-lover who enjoys beer or a beer-lover who appreciates cheese.
Made by Herve-Societe
Pasteurized milk
From Belgium
Beer Washed rind
Cow’s Milk
Aged 3-4 weeks
200gr square
08185 Pave De Herve 1/1.2 kg
An original cheese from the folks at Herve Societe, the Pave de Herve is a mild
washed rind cheese with a silky smooth texture. Similar to a Reblochon style
cheese, it works well in the kitchen or on a cheeseboard.
Made by Herve-Societe
From Belgium
Cow’s Milk
1.2kg rectangle
Pasteurized milk
Washed rind
Aged 7-8 weeks
23201 Chimay Biere wheel (17471 pre-cut)
This Trappist cheese comes to us from the Abbey of Chimay. It is washed with the
well-known beer from Chimay giving it a characteristic aroma—the attributes of
a pungent washed rind cheese filled out by the yeast and hops of a great beer.
Despite being a washed rind cheese, it has a gentle flavor with supple, smooth
texture.
Made by Chimay Fromages
From Belgium
Cow’s milk, 45% 4.5 lb wheel
Pasteurized milk
Washed rind
Aged around 2 months
23818 Chimay Grand Cru
Grand cru is a little bit stronger than the Classique due to different ferments. Its
rind is a little bit darker and its texture a bit harder.
Made by Chimay Fromages
From Belgium
Cow’s milk, 45% 7 lb wheel
Pasteurized milk
Natural rind
Aged around 2 months
Store in original box
23223 Le Poteaupre
From the same Trappist monks who produce the popular Chimay Ales. Covered
with forests and pastures and crossed by numerous rivers, the countryside of
Chimay has always been a livestock-rearing area and that means cheese! This
soft and creamy washed rind cow’s milk cheese is presented in a wooden round
“vacherin style” and displays an earthy mushroomy taste.
Made By; Chimay Fromages
From Belgium
Cow’s milk
Pasteurized
Wash rind
2.2lb wheel in wooden box
23219 Vieux Chimay
This is an aged cheese from the Abbey of Chimay made in a domed shape. It is
a semi-firm texture with mild, medium-aged gouda-style flavor. The coloring of
the interior is a nice rosy-orange that provides good color and shape to a display
and cheeseboard.
Made by Chimay Fromages
From Belgium
Cow’s milk, 45% 7 lb wheel
Pasteurized milk
Natural rind
Aged around 4 – 6 months
Store in original box
31
Canadian Cheeses
18832 Chevre Noir 1/2.4lb
Chevre Noir is a 1-year aged cheddar-style goat cheese is made by Fromagerie
Tournevent, who have been making this cheese for over twenty years, during which
time it has garnered a variety of awards at international cheese competitions.
This renowned goat’s-milk cheddar uses thermalized milk and vegetarian rennet.
Le Chèvre Noir is an elegant, crisp cheese that develops a complex flavour
dotted with lactose crystals during the aging process. The aroma of Chevre Noir
is soft and pleasant, with a distinct touch of goatiness. The texture is firm and
silky smooth as well as crunchy due to the crystals. While it has a traditional
aged cheddar flavour, Chevre Noir has sweet, nutty, caramel and wine-flavoured
finish. Chevre Noir pairs wonderfully with ice wines, fortified apple cider, fruity
sweet white wines, such as Muscatel and Gewertzaminer or a heavy malt beer.
Made by Fromagerie Tournevent
From Quebec
Thermalized Goats milk
Aged 1 year
Black Wax Brick shape
Vegitarian rennet
01170 Oka 1/6lb
Oka has a pungent aroma and soft creamy flavour, sometimes described as
nutty and fruity. Oka is covered with a copper-orange, hand-washed rind. Oka
was originally manufactured by the Trappist monks, who are located in Oka,
Quebec, Canada. It was based on the old Port Salit recipe brought over from
France. The cheese is named after the town and has been made there since 1893
Today, this cheese is licensed from the monks and produced by Agropur, the
largest dairy cooperative in Canada. However, it is still aged for two months in the
monastery’s cellar, located right next door to the modern cheese plant
Made by Agropur,
From Quebec
Pasteurized Cow’s milk
Aged minimum 35 days
Washed rind
6lb wheel
01169 L‘Artisan 1/9.9 LB - Pre Order
Oka L’Artisan is a variation of the traditional Oka Classique. Oka L’Artisan has a
honeycomb paste, dotted with a myriad of small, pea-sized holes, and smooth,
supple texture. This artisan version has a smoother flavor than the Oka Classique,
but a much longer, richer finish. It is produced from an original recipe brought
by the Benedictine monks.
Made by Agropur,
From Quebec
Pasteurized Cow’s milk
Aged minimum 60 days
Washed rind
13lb wheel
English Cheeses
20661 Shropshire Blue (16191 Pre-Cut)
Despite its name this relatively new cheese has nothing to do with Shropshire. It
was invented and produced in Scotland but is now made by some of the Stilton
cheese producers. Indeed, it is made in exactly the same way as Stilton except
that annatto is added to the milk with the starter culture and the mold. The
cheese comes in medium-size drums with a rough brown rind. The paste is bright
orange in color with vivid blue veining. The texture is firm and creamy, but also
slightly crumbly. The flavor is sharper than Stilton and quite distinctive. There
is a definite sour or wine-like tang with oranges and lemons but the aftertaste is
sweet. This cheese looks really dramatic on a cheese board or buffet but it is
also very good served on its own. Use sparingly to give a color lift to stuffed
baked potatoes and chicken Cordon Bleu.
Ford Farm
Cow’s milk 16 lb wheel
48 to 55% fat content
Semi-hard blue, natural brushed rind
Aged 3 months
01039 Stilton (01196 Pre-cut) (01195 1/2 wheel)
Stilton is named for the little village of Stilton, but it has never been made
there. It was, however made nearby and is still made locally within the counties
of Derbyshire, Leicestershire (now including Rutland), and Nottinghamshire.
Known in Britain as the “king of cheeses,” Stilton has been protected by a
copyright invested in the Stilton Cheese makers’ Association. There are currently
five members of the association and one other producer. Stilton cheeses are
drum shaped with a thick, hard crust, which is usually grayish-brown and slightly
wrinkled with whitish powdery patches. The paste is crumbly when young,
softening and darkening at the rind as it matures. It is a lovely creamy ivory
color with well-spread blue veining growing from the center outward. The veining
increases in area and turns a bright blue-green with maturity. The aroma is
sharply nutty and the flavor is full of mellow nuts and fruit. The flavor strengthens
as it matures. Stilton is not sold until it is at least three months old and a few
cheeses are sold when they are more mature.
Long Clawson
Pasteurized cow’s milk 48 to 55% fat content
19 lb wheel
Vegetarian rennet
Semi-hard blue, natural brushed rind
Aged 3-5 months
20685 Wookey Hole Cheddar (16247 Pre-cut) (20681 1/4 wheel)
Gerry Cottle, once the ringmaster and owner of Britain’s leading circus and now
owner of the historic Wookey Hole Caves is reviving one of the sites’s oldest
traditions – he’s bringing cheese back to the Wookey Hole to mature in the cave’s
ideal conditions. The result is a rich, aged, traditionally made cheddar.
Ford Farm
Cow’s milk
60 lb wheel
Pasteurized milk
Clothbound, natural rind
Aged a minimum of 14 months
French Cheeses
23829 Abbaye Ste Mere/Saint Paulin (17420 pre-cut)
23193 Bleu d’Auvergne L’Or des Domes AOC
Abbaye Ste Mere, also known as St. Paulin, is a traditional monastery style cheese.
It has a smooth, dense texture and a golden yellow washed rind. The rind is
periodically washed with brine during that maturation and the aging bring out
fruity aromas and yoghurt-like lactic flavors. The wheels are wrapped in crovac before being packed for export. This stops the aging process and keeps the
cheese from becoming overly intense during shipping.
Made by Isigny Ste Mere
From Normandy
Cow’s milk,45%
6 lb wheel
Pasteurized
Washed rind
Aged at least 3 months
12696 Beaufort “Hiver” AOP 1/8th Wheel
Beaufort is a traditional mountain made in the Savoie region of the French Alps.
These massive cheeses weigh approximately 100lbs and are the product of a
full day’s milk from 45 cows. During the cheemaking process, the salt is applies
only the rind of the cheese. This helps the crust develops while preserving the
sweetness and delicacy of the paste. With complex, powerful aromas, Beaufort
is reminiscent of pastures with wild grasses and flowers. It finishes with a good
tang and lingering nutty flavors.
Made by La Tournette
From Savoie
Cow’s milk 11 lb 1/8th wheel
Blue d’Auvergne may be produced from milk within the entire area of Auvergne,
where the cheese has been made for a very long time. It is inoculated with
Penicillium roqueforti in the milk as well as pierced with needles with the strain on
them. It has an intense pattern of bluing with a moist, crumbly texture. The flavor
is a balanced spicy and salty combination.
23845 Bleu d’Auvergne Terre des Volcanes
The combination of the highest quality milk and careful affinage by master Affinuer
Herve Mons produces this spectacular blue cheese. The aging takes place in
an abandoned Railroad tunnel converted to a cheese cave specifically for this
project. The milk has been gently pasteurized allowing its wonderful sweetness
to balance the bite of the blue mold.
Low Temperature pasteurized Cow’s milk
Aged about 3 months
23127 Bleu des Causses AOC (17435 pre-cut)
Bleu des Causses comes from the same region and cheese making tradition as
Roquefort. Made raw cow’s milk, Bleu des Causses is well marbled with blue
molds and has a dense texture. Its strong, spicy flavors are balanced by the
richness of the milk. A full flavored blue cheese.
Fromager d’Affinois Brebis has a very silky texture and a mild, sweet flavor. The
flawless white bloomy rind envelops an extremely creamy paste, making it a
perfect crowd pleaser.
Made by Guilloteau
From Southern Rhone
Sheep’s milk, 45%
2.2 lb wheel
Aged by Herve Mons
From Roanne
5lb wheel
Raw milk
Natural, brushed rind
Aged minimum 12 months
23713 Fromager d’Affinois Brebis
Made by Soc. Fromagère du Livradois Raw milk
From the Auvergne
Natural rind, wrapped in foil
Cow’s milk, 50% Aged a minimum of 4 weeks
2.5 lb half wheel
Pasteurized milk
Bloomy rind
Aged at least 2 months
Made by Les Compagnons Fromagers Raw milk
From Rouergue No rind, wrapped in foil
Cow’s milk, 50%
Aged 2 – 6 months in natural caves
5.5 lb wheel
23188 Bleu Chèvre (17214 pre-cut)
This is an unusual triangular shaped goat cheese has a white molded rind and
generous blue vein. The texture is thick and smooth, while the flavor at its peak
can be rich, like a goat Gouda, with a distinct blue sharpness and tang. This
cheese needs special attention when storing—the rind must have room to breathe
or it will turn on itself and ammoniate quickly. The payoff is an absolutely unique
piece of cheese that is well worth the careful handling.
23-708 Bethmale
Bethmale is named for a village located in a remote mountain valley that is a
favorite of skiers and hikers. Produced by Jean Faup, our Bethmale is made
with a blend of goat and cow’s milk. It has all the tangy flavors of an aged goat
cheese with the cow’s milk adding sweetness and a smooth texture. The rustcolored washed rind is lightly covered with white cheese molds and the paste is
dotted with small eyes.
Made by Jean Faup
From Midi-Pyrenees
Cow and Goats milk
Pasteurized
Aged 4 months
6 lb wheel
Made by Jacquin
From the Loire
Goat’s milk, 45% 3.5 lb piece, triangle log
Pasteurized milk
White mold rind, Penicillium glaucom blue
Aged around 4 weeks
37
French Cheeses
23827 Brie 60% Isifrance (17401 pre-cut)
A well-made double cream brie with a mild, present flavor. This is the cheese
most of us picture when we think “brie”
Made by Isigny Sainte Mere
From Lorraine
Cow’s milk, 60% 6 lb (3kg) wheel
Pasteurized milk
White mold rind
Aged about 3 weeks
Store in original wrap
the cheese matures, it ripens throught. Pleasantly stinky with vegetal aromas of
garlic and herbs, and a full, mushroomy flavor balanced by a light lactic acidity.
Made by Isigny Sainte mere
From Normandy
Cow’s milk, 45%
12/8 oz case
Low-temp pasteurization
White mold rind
Aged about 3 weeks
23846 Camembert Le Pommier
23154 Brillat Savarin Affinée
A tribute to the raw milk Camembert AOC, Le Pommier is made in collaboration
with the affineur Herve Mons. While it is not possible to import raw milk
Camembert to the US, we really feel that this is the next best thing. Norman
milk is gently pasteurized and a complex blend of cultures is added to the milk.
These cultures reproduce many of the characteristics of raw milk and become
evident in the textures and flavors of a Camembert Le Pommier as it ripens.
Full flavored and intense, this Camembert is very different than most of the
“Camembert style” cheeses in the market. We are proud to offer this wonderfully
stinky cheese to our customers!
The cheese Brillat~Savarin was created in the 1930s by Henri Androuët and
named in honor of Brillat~Savarin, an18th-century French gourmand whose
book, “The Physiology of Taste,” has become a foodie classic. This is a decadent
triple-cream soft ripened cheese with the meltingly tender paste covered by a
thin, bloomy rind.
Made by Solaipro
From Burgundy
Cow’s milk & cream, 75%
1.1 lb (500g) wheel
Pasteurized milk
White mold rind
Aged 1 to 2 weeks
05600 Bûche “Maître Seguin”
A great representation of the classic “buche” style goat cheese log. Always
made from fresh curd, the Maître Seguin is generously padded in Penicillium
Candidum mold (as in Brie or Camembert) and left to age. Over time the cheese
just next to the rind will soften and begin to ooze while the interior is chalky and
flaky in texture.
Made by Sèvre et Belle
From Poitou
Goat’s milk, 50% 2.2 lb log
Pasteurized milk
White mold rind
Aged around 3 – 4 weeks
Store wrapped well in wax paper
05601 Bucherondin (17210 pre-cut)
Bucherondin is a typical log shaped soft ripened goat’s milk cheese. It is coated
with a fluffy bloomy rind. We like its texture as well as its slightly tangy taste.
Easy to cut and portion, it is a favorite to many caterers, restaurants and retailers.
Made by Sevre et Belle
From Poitou
Goat’s milk, 45%
4 lb log
Pasteurized milk
Bloomy rind
Aged at least 2 months
Wrapped in wax paper
Low-temp Pasteurization
White Molded Rind
Aged about 3 weeks
09653 Brie du Pommier 1 kilo
This traditional brie comes from the same producer as our Camembert Le
Pommier and is made with the same complex blend of cultures. The one kilo
wheels are taller than the Camembert and the larger form brings out different
characteristics as the cheese ripens. The Brie du Pommier has notes of cultured
cream and melted butter, alongside the earthy, mushroomy flavors.
Selected by Herve Mons
From Normandy
Cow’s milk
2/1 Kilo Case
Low-temp Pasteurization
White Molded Rind
Aged about 3 weeks
12960 Cantal Entre-Deux AOC Wheel
14940 Cantal Entre-Deux 1/8 Wheel (11 lb)
One of the oldest of the French cheeses, Cantal was reportedly enjoyed over
2000 years ago in ancient Rome. Cantal AOC is named for the mountains of the
Auvergne region is often referred to as the “French cheddar” though the recipes
for Cantal and cheddar are very different and so are the resulting textures. When
young it has a mild, buttery flavor that over time develops into a pleasant bite,
reminiscent of sharp cheddar. The Cantal Entre-Deux has been aged to reveal a
firm texture and full, aromatic flavor with a tangy finish. Entre-Deux translates to
“in the middle” and refers to a medium aged cheese.
23202 Camembert Isigny St. Mère
The poet Léon-Paul Fargue called Camembert “les pieds de Dieu” which translates
as the “the feet of God”, in reference to the heavenly stink that announces an
authentic camembert. This Camembert is made in Normandy, using traditional
methods and ripened side by side with the raw milk cheeses made for the French
market. When young, the paste is firm at the center and softens under the rind. As
Selected by Herve Mons
From Normandy
Cow’s milk
12/8 oz Case
Made by Livradois
Pasturized Milk
39
French Cheeses
From Auvergne
Cow’s milk, 45%
88 lb wheel
Natural, brushed rind
Aged about 6 months
23178 Chabiquet
Originally based on the traditional Chabis or Chabichou cheeses of the Loire,
this Jacquin cheese is a fresh, yeasty, and fruity, soft cheese for a cheeseboard.
When young it doesn’t have a rind and crumbles when cut into wedges. When
aged it develops a tender ivory and white mold rind, becomes more balanced in
flavor with fuller aromas.
23831 Cantalet Doré (16102 precut)
Cantalet is a smaller form of Cantal. This 20lb drum shape cheese makes a
beautiful presentation piece and fits nicely Into the cheese case or buffet table.
The basic flavor profile is that same as a full size Cantal but the smaller wheels
age differently and present more of the “sharp cheddar” flavors.
Made by Livradois
From Auvergne
Cow’s milk, 45%
20 lb wheel
Pasturized Milk
Natural, brushed rind
Aged 3-7 months
Made by Sevre et Belle
From Poitou
Goat’s milk,
6/9.9 oz
Pasteurized milk
White mold rind
Aged about 10 days
This delicate, ethereal cheese melts on the palate with sweet cream flavor and
fruity flavors. It is good to eat at any stage of ripeness—from young, not fully
cured and slightly chalky to fully ripe with a bite and the texture of soft butter.
Created to accompany the sparkling wines from Champagne, this soft ripened
double-cream is a truly festive cheese.
Made by Jacquin
From Berry, in the Loire
Goat’s milk, 45% 6/8 oz case
Pasteurized milk
Covered with herbs & juniper berries
Aged around 1 week
Pasteurized milk
White Molded Rind
Aged about 2 weeks, up to 1 month
Chevrot is a small cylindrical artisan goat cheese with a dense, semi-soft texture
and generous, complex flavors typically found in well-aged goat cheeses. It is
great to eat at many stages, ages particularly well, and is a favorite of goat
cheese lovers.
Made by Coop. Sèvre-et-Belle Pasteurized milk
From Poitou
Natural ivory & white mold rind
Goat’s milk, 50% Aged a minimum of 60 days
6/6 oz case
05596 Chevrot, Mini 12/80gr
Small version of the Chevrot above, the smaller forms age more quickly and
present a different take on Le Chevrot.
23111 Chabichou du Poitou AOC
One of the classic crottin style cheeses from Poitou in the Loire Valley. The ivory
geotrichum rind become more pronounced and develops blue and white molds
as the cheese ages. Creamy and fudgy when young, Chabichou develops more
intense flavors as it matures. A full flavored goat cheese with cut hay aromas
and a complex finish.
Made by Le Père Bafien
From Poitou in the Loire
Goat’s milk, 45% 8/4 oz case
Made by Lincet
From Champagne
Cow’s milk, 50% 6/9 oz Rounds
05597 Le Chevrot
23180 Carré du Berry
This small square or carré of goat cheese is fresh and tangy with aromatic herbs
and juniper berries. The curds are set with a slow lactic process and hand ladled
into the molds, giving this cheese a smooth, velvety texture.
Pasteurized milk
Fresh
Aged around 1 week
23151 Chaource AOC
05602 Caprifeuille
Caprifeulle is a great example of the classic Loire Valley style goat cheese.
Formed as small logs, these cheeses are surface ripened with a culture called
geotrichum candidum. The geotrichum culture forms a thin, delicate rind of ivory
white molds and ripens the cheese from the surface inward. The maturation
helps bring out the mineral and grassy flavors of the goats milk.
Made by Jacquin
From Berry, in the Loire
Goat’s milk, 45%
12/5 oz case Pasteurized milk
Natural rind with white, blue & gray mold
Aged at least 60 days
Made by Coop. Sèvre-et-Belle Pasteurized milk
From Poitou
Natural ivory & white mold rind
Goat’s milk, 50% Aged a minimum of 60 days
12/80gr case
23765 Coulommiers
It is said that Coulommiers is the ancestor of all Brie cheeses. Beneath its bloomy,
edible white rind it has an extra-rich, creamy body. Coulommiers has an allure
you will find irresistable. This cheese is best when eaten at room temperature.
41
French Cheeses
Made by Rouzaire
From Ile-de-France
Cow’s milk, 50% 6/400 g
Low Temp Pasteurized
White mold rind, soft , smooth paste
Aged about 4 – 6 weeks
23729 Comté Extra “la Gélinotte” AOC
(23723 1/4s wheel)( 23721 1/8 wheel)( 16008 pre cut)
Aged 10- 12 months and made with milk from the Jura’s famous Montbeliard
cows, this selection melts beautifully and represents the classic flavors of Comte.
Peterson works hand in hand with Seignemartin to select exceptional Comte for
the US market. Each wheel is unique, but careful selection and aging ensures
a consistently amazing cheese. These selections are a tribute to the traditional
farmers, cheese makers, and affineurs, of the Jura Mountains, and we are proud
to work with Seignemartin to bring them to the US market.
A Seignemartin Selection
Made in the Jura Mountains
Cow’s milk
80lb wheel
This selection is made exclusively with the summer milk of a single frutier and
aged 15-22 months. The golden summer milk is rich, sweet, and grassy. Careful
aging brings out deep nutty flavors while preserving the sweetness and texture
of the paste. This is an amazing cheese!
A Seignemartin Selection
Made in the Jura Mountains
Cow’s milk
80lb wheel
The Delice, at 75% butterfat, is a welcome alternative to St. Andre. This triplecrème ripens throughout so that the entire cheese is creamy and very smooth
without leaving any chalky parts in the center. The flavor has more depth, as it is
sweet and milky with the barest hints of lemon tanginess.
Made by Lincet
From Burgundy
Cow’s milk & cream, 75%
4.4 lb wheel
Pasteurized milk
White mold rind
Aged about 1 month
23798 Epoisses de Bourgogne AOC
14883 Epoisses 1 kilo Coupe
Epoisses de Bourgogne is a famous cheese and a cheese lover’s favorite. Made
in Burgundy, this is a classic paring for strong red wines. The small wheels are
Made by Bertheaut
From Burgundy
Cow’s milk, 45%
6 oz or 2.2lb wheel
Pasteurized Milk
Washed rind (marc de Bourgogne)
Aged at least 2 months
08198 Elderflower Tomme “La Cigogne”(12684 1/4 wheel) (09873 Pre Cut)
For generations, the delicate Elderflower has been hand-picked throughout
Northern Europe and used to flavor traditional desserts and liqueurs. Elderflower
has recently grown in acclaim through use in cuisine by some of the world’s most
renowned chefs and popular cocktail liqueurs like St. Germain. Recognizing its
growing appeal, and in celebration of the significance of the elderflower to the
inhabitants of the Alsace region, family-owned Alsatian cheese maker Haxaire
has begun infusing a traditional Alsatian cheese with the elderflower blossoms,
creating a new springtime tradition. This semi-hard cow’s milk cheese is aged
a minimum of four months and delivers a slightly floral flavor and a subtly sweet
fragrance of honey and vanilla.
Made by Haxaire
From Alsace
Cow’s Milk
12lb Wheel
Pasteurized Milk
Washed Rind
Aged at least 4 Months
23152 Le Fougérus
Raw milk
Natural rind
Aged 15-22 months
23116 Delice de Bourgogne (17640 pre-cut)
Raw milk
Natural rind
Aged 10-12 months
12818 Comte Extra “le Saut du Doubs” AOC
(14759 1/8 wheel) (14758 pre cut)
washed with a local liquor called Marc de Bourgogne and they age into a runny
cheese with a delicate texture, strong aroma, and satisfying meaty paste.
The 1 kilo coupe takes a little longer to ripen than the small format Epoisses but
can develop a wonderful, almost liquid, texture when it hits its peak.
Fougérus is a specialty of the Rouzaire company and is decorated with its
signature fern leaf. The fern is used both for decoration and to impart a woodsy
scent to the cheese. Thicker than a Brie de Nangis, it tends to ripen slowly and
can be enjoyed with the center still firm or completely ripened and on the verge
of falling apart. The flavor is sweet and milky, typical of Brie but with more depth.
Made by Rouzaire
From Ile-de-France
Cow’s milk, 50%
1.5 lb wheel
Low temp pasteurization
White mold rind, aged with a fern leaf
Aged about 4 weeks
43
23844 Fourme d’Ambert Terre des Volcans AOC
These wheels of premium Fourme a’Ambert are selected by Herve Mons and
aged in in his caves. The Terre des Volvans selection has a dense creamy paste
and emphasizes the sweet lactic flavors, balanced by generous blue veining.
Selected and aged by Herve Mons
From the Auvergne
Cow’s milk, 50%
4.5 lb wheel, cylinder
Pasteurized milk
Natural rind, blue vein, wrapped in foil
Aged a minimum of 28 days to 2 months
French Cheeses
23196 Fourme d’Ambert “L’Or des Domes” AOC
Traditionally this cheese was produced from milk only around the town of Ambert
but now the AOC status includes the Montbrison region as well as others. The
word fourme refers to the wooden mold or form that shapes the cheese into a
small cylindrical shape. This version is generally more heavily blue than others
with intense blue caves filling the interior of the cheese. It has a crumbly, though
still semi-soft and a full, fairly sharp blue flavor.
Made by Soc. Fromagère du Livradois
From Auvergne
Cow’s milk, 50% 4.5 lb wheel, cylinder
Raw milk
Natural rind, wrapped in foil
Aged at least 60 days
Store in original foil
23726 Fromage de Meaux
Brie is the classical name of a region, around Paris, including the Ile-de-France
and Champagne and the history of the cheese dates back through legend to
the 5th century. Charlemagne in 774 was said to love this now world-renowned
cheese. Fromage de Meaux is the based on the traditional farmstead cheese
of the region and is produced by Rouzaire for export to the US. The texture is
soft and smooth while the flavor earthier and more complex than a typical Brie.
Packaged in a traditional wood box, the 3 kilo wheels of Fromage de Meaux
make a dramatic display in the cheese case.
Made by Rouzaire
From Ile-de-France
Cow’s milk, 50% 6 lb wheel
Pasteurized milk
White mold rind
Aged about 4 – 6 weeks
23719 Fromager D’Affinois (17206 pre-cut)
23760 Fromager D’Affinois Pepper (17208 pre-cut)
23761 Fromager D’Affinois Garlic & Herbs (17207 pre-cut)
Fromagerie Guilloteau are industry leaders in a modern process known as ‘ultra
filtration’. It is a technique co-created by Jean-Claude Guilloteau that occurs
before the cheese making process. The pasteurized milk is forced through a series
of membranes to extract some of the protein and water, while concentrating
all the other desirable components. The result is the production of consistent,
nutritionally rich cheeses that have a silkier mouth feel and creamy subtle flavor.
Fromager D’Affinois’ mild rind and smooth paste make it a favorite.
Made by From. Guilloteau
From the Southern Rhône
Cow’s milk, 60% 4.4 lb wheel
Pasteurized milk
White mold rind
Aged about 4 weeks
23709 Fromager D’affinois Bleu
Blue D’Affinois is essentially a rich blue brie, very similar to the famous cheese
Cambozola. The pâté has a soft creamy texture that melts on the tongue; the
flavor is mildly blue with the elegance of a satiny texture to linger with a sweet-
blue buttery aftertaste.
Made by From. Guilloteau
From the Southern Rhône
Cow’s milk, 60% 4.4 lb wheel
Pasteurized milk
White mold rind-light bluing in paste
Aged about 4 weeks
23141 Livarot AOC – Petit
An ancient cheese of Normandy, created by monks, it takes its name from the
town of Livarot. Historically wrapped in sedge grass to help keep the cheese
together, it is nicknamed “The Colonel” because it is banded with 5 paper stripes.
A classic washed rind cheese, Livarot is not for the meek. The aroma can be
strong with bold, spicy flavors on the palate.
Made by Graindorge
From Normandy
Cow’s milk, 40%
9 oz Wheel
Pasteurized milk
Washed rind
Aged at least 1 month, up to 3
23175 Mimolette 6 month
Mimolette is closely related to a Dutch Edam; the melon-sized wheel with the
flattened top and bottom are nearly identical. Mimolette however has a natural
rind that over time will become rough and pockmarked. The interior is a strikingly
rich orange color that ages into an orange-brown color. The texture is firm with a
caramelized, nutty, rich flavor and slight tang on the finish.
Made by Isigny St Mere
Pasteurized Milk
From the region around Lille Natural rind
Cow’s milk, 40%
Cave-aged 6 months
7 lb wheel
12959 Montboissie du Haut
Montboissie du Haut is made in the Auvergne. Essentially a pasteurized version
of Morbier, it has a washed rind and the distinctive layer of ash running though
the center of the cheese. Smooth and mild with a toasted nut finish.
Made by Livradois
From the Auvergne
Cow’s Milk, 45%
Pasteurized Milk
Washed Rind
Aged at least 60 days
23146 Munster AOC
A washed rind cheese with an intense aroma and smooth, creamy, paste, this
Munster is the real deal. Protected by an AOC designation, Munster comes from
an ancient monastery tradition. The legend of this cheese goes back to the 7th
century and the Haxaire family has specialized in authentic Munster since 1929.
In 1996, Haxaire formed a cooperative dairy with 25 young farmers. Combining
traditional cheese making with modern production standards and generations
of experience, they produce cheeses for export and share their regional
specialties with the world. We are proud to have an authentic representation of
45
French Cheeses
23162 Pierre Robert
this cheesemaking tradition.
Made by Haxiare
From Alsace
Cow’s milk, 50%
3 lb wheel
23158 Pavé D’Affinois
This soft ripened cheese is made in a small square shape referred to by its
name, pavé meaning a square or rectangular paving stone in French. With
proper aging this sweet, mild cheese will ooze from its rind.
Made by From. Guilloteau
From Southern Rhône
Cow’s milk, 45%
6/4 oz case, square shape
Pasteurized milk
White mold rind
Aged about 3 weeks
23125 Pavé de Jadis
Pavé translates into a square or rectangular shaped paving stone. This cheese,
made in a brick-sized rectangle is dusted with ash. The texture is often fudgy and
creamy while the flavor is very clean, mild and lemony.
Made by Jacquin
From the Loire
Goat’s milk, 45% 3 lb piece
This triple-crème cheese also invented by Rouzaire is named after Robert Rouzaire
and his son Pierre. Made in a small wheel, this cheese ripens to a perfect buttery
texture with a tangy bite not often found in this style of cheese. Just a bit more
animated than many of its counterparts, Pierre Robert is a wonderful cheese with
its own unique integrity.
Pasteurized milk
Washed rind
Aged minimum of 3 weeks up to 2 – 3 months
Pasteurized milk
No rind, covered with ashes
Aged at least 2 weeks
Made by From. Guilloteau
From the Southern Rhône
Goat’s milk, 45%
2.2 lb octagonal wheel
Pasteurized milk
White mold rind
Aged about 4 weeks
23187 Pico Affinee
This lovely soft ripened goat cheese looks like a small Camembert. The rind is
inoculated with geotrichum producing the wrinkled texture associated with Loire
valley Goat cheeses. Both, the interior paste and rind have a golden tinge. The
flavor is tangy with a sweet finish that gets fuller as it ripens.
Made by Picandine
From Perigord SW France
Goats milk
Pasteurized Goats milk
Wood box 3.5oz
6/3.5oz
Low-temp pasteurization
White mold rind
Aged about 3 weeks
23695 Perail de Brebis
This little soft-ripened sheep’s milk cheese hails from the Auvergne. It has a thin,
delicate rind that shelters a fresh, buttery paste with aromas of meadow and
fresh hay.
Made by Papillon
From Auvergne
Sheep’s milk
100g/10 per case
Pasteurized milk
Natural ivory rind
Aged about 1 week
23142 Pônt L’Evêque AOC – Grand
One of the classic cheeses of Normandy, Pônt L’Evêque is made in the area
around its namesake town. The rind is washed with brine during the maturation
but towards the end of the aging process the washing stops and a delicate coating
of white molds devlops. Ending up somewhere in between a Camembert and
a Livarot, Pônt L’Evêque has a smooth creamy texture and a meaty paste with
notes of bacon and hay.
23720 Peilloute / Florette (17425 pre-cut)
Florette is a soft-ripened goat cheese from Guilloteau. I has a unique octagonal
shape and a mild flavor. Characterized by subtle, delicate flavors and a slight
goat cheese aroma. The texture is satisfyingly creamy and spreadable.
Made by Rouzaire
From Ile-de-France
Cow’s milk & cream, 75% 4/1.1 lb case
Made by Graindorge
From Normandy
Cow’s milk, 45% 3.5 lb square piece
Pasteurized milk
Washed rind, natural white mold
Aged about 4 – 6 weeks
23184 Pyramide Ash
Made in the style of Valançay this pyramid shaped cheese from Jacquin is made
with pasteurized milk and dusted with ash. The curds for these cheeses are hand
ladled into their molds and the finished cheese has a very smooth, fudgy paste.
Made by Jacquin
Pasteurized milk
From the Loire
Goat’s milk, 45% 6/9 oz case
Fresh, Ashed Rind
Aged at least 10 days
23119 Raclette Carré
This Raclette is simple and mild with a grassy, sweet flavor. The square shape
makes it useful for slicing.
47
French Cheeses
Made by Guilloteau
From Savoie
Cow’s milk 10 lb square piece
Pasteurized milk
Natural, brushed rind
Aged about 2 months
09427 Saveurs du Maquis
This is a Corsican sheep’s milk cheese, covered with wild savory, rosemary, juniper
berries, and tiny chili peppers. Saveurs du Maquis begins life stark white and
tangy. As it ages, it takes on more of the herbs’ characteristics and becomes
runny around the edges. The rind is technically edible but mostly serves to
protect and flavor the paste of the cheese. The rough, brambly underbrush of
Corsica, including the wild herbs and flowers, is called the maquis. This varied
forage gives a great flavor to the milk and the rubbed rind re-enforces these
flavors and makes a truly distinctive cheese.
21645 Raclette de Savoie au lait cru “Genepi”
This a classic French melting cheese, typically melted over potatoes and ham
to make a hearty meal. The paste is supple and elastic, easy to slice and melt.
Sweet, grassy flavors compliment a gentle funkiness that intensifies as the
cheese melts.
This Genepi selection is from a single producer in the Savoie Mountains and is a
wonderful example of a classic cheese done well.
A Genepi Alpine Selection
From Savoie
Cow’s milk
13 lb wheel
Raw milk
Washed rind
Aged at least 2 months
23712 Roquefort Papillon AOC Black Label
Roquefort dates back to 79AD, and It was granted an AOC designation in 1925, the
first in France. It continues to be ripened in the natural caves of Mont Combalou in
the commune of Roquefort-sur-Soulzon. The cheeses are made with raw sheep’s
milk and must be aged at least 3 months to be called Roquefort. At this point the
wheels are cut in half and graded acording to the quanity and distribution of blue
veigning. Papillon releases the majority of their cheeses at 3 months but their
best cheeses, like this Black Label selection, are wrapped in foil and held back
for additional aging. Aged for a full 6 months, this cheese is intense. The paste
has a crystaline crunch and firm texture that melts across your palet. The blue
mold flavors dominate but their spicy flavors are keep in balance by the sweet
grassiness of the sheep’s milk and a nutty, salty, finish.
Made by Papillon
From Rouergue
Sheep’s milk, 52%
3 lb half wheel
The Vieux Berger Roquefort originates from Roquefort-sur-Soulzon in the Aveyron,
South of France. Many thousands of Roquefort cheeses are produced each year,
however Vieux Berger is distinguished by its hand-made, artisan production.
Accounting for about 1% of total Roquefort production, this is the smallest of the
seven Roquefort producers.
Three generations of Combes family have made Vieux Berger Roquefort since
1923. Vieux Berger artisan Roquefort is softer, creamier, and has a less aggressive
bite in the mouth.
Made by Combes
From Rouergue
Sheep’s milk, 52%
Raw milk
No rind, wrapped in foil
Aged at least 3 months
Made by Pierucci
From Corsica
Sheep’s milk 1.3 lb wheel
Pasteurized milk
Natural mold & herb covered rind
Aged about 1 month or more
23402 Saint Agur (17275 pre-cut)
St. Agur is made in the village of Monts du Velay in the Auvergne region of France.
Made from cow’s milk and ripened for at least 2 months, this is a rich creamy
blue with a spicy blue flavor. Mild in flavor and not too salty in comparison to
more traditional blues, St. Agur appeals to many palettes. Due to its creamy
nature, Saint Agur melts well in sauces or simply sliced on top of chops.
Made by Fromagerie des Chaumes
From, Auvergne
Cow’s milk,
5 lb wheel
Pasteurized milk
Natural rind
Aged at least 2 months
10515 Saint Marcellin Earthware Crocks
Hailing from the Dauphiné, between Provence and the southern Rhône, this
splendid little soft-bodied cow’s milk cheese runs a gamut of flavors as it ages.
When young it is mild with a yeasty flavor and slightly tart finish. If properly
aged until it’s runny and soupy the flavor is much more pronounced and pungent.
Raw milk
No rind, wrapped in foil
Aged at least 6 months
23787 Roquefort Vieux Berger AOC
3 lb half wheel
Made by Curtet
Pasteurized milk
From Isère of the southern Rhône Natural fragile rind with white mold
Cow’s milk, 50% Aged about 3 weeks
9/80g case
23181 Sainte Maure Ash (Cylinder)
Made in the Touraine region of the Loire Valley, this pasturized goat cheese
from Jacquin is modeled after Sainte-Maure de Touraine. Made in the traditional
log shape with a piece of straw in the center to hold it together during aging, St
Maure is dusted with ash and shipped fresh.
Made by Jacquin
From Touraine, Loire
Goat’s milk, 45% Pasteurized milk
Fresh, Ashed Rind
Aged at least 10 days
49
French Cheeses
5/12 oz case
23170 Saint Nectaire “L’Or des Domes” (17250 pre-cut)
This cheese is made in the north part of Auvergne, in the mountainous area of
Mont-Dore, a popular skiing area. Traditionally the cheese is aged on rye straw
and occasionally brine washed, which contributes to its characteristic aroma of
an old, humid cellar. The rind may show many colorful molds (white, yellow and
red), a result of the wild grasses that the cows eat during summer and autumn.
The texture is semi-soft often with small eyes in the paste. The flavor is a wonderful
combination of a summer pasture and sweet, fruity milk flavors.
Made by Soc. Fromagère du Livradois Pasteurized milk
From Auvergne AOC
Natural rind with white, yellow & brown molds
Cow’s milk, 45%
Aged about 1 – 2 months
4 lb wheel
23773 Soreda Cabecou Feuille
This small disk of fresh goat cheese is dipped in plum brandy and sprinkled with
coarse-ground black pepper before it is put into a chestnut leaf to age. It is
smooth and creamy with aromatic brandy flavors and a tangy bite.
Made Fromagerie Soreda
From Périgord
Goat’s milk, 40%
20/1.5 oz disk
Pasteurized milk
No rind, chestnut leaf wrapped
Aged about 1 week
23646 Tomme de Savoie Lait Cru, Fermier “Genepi”
Tomme de Savoie is an iconic cheese of the Savoie region. Originally made to be
eaten locally, this farmhouse style cheese has become and international favorite
and is popular throughout the cheese-eating world. This Genepi selection has the
Tomme de Savoie Fermier designation, which means it is a farmstead cheese
made with the raw milk of a single farmer. The quality of the milk shines though
in the sweet grassy flavors and the full fat content makes the paste smooth and
buttery. Small batch, traditional cheese making keeps the complexity of the raw
milk intact and natural ageing give them a beautiful, rustic rind. Another great
example of a classic cheese done right.
A Genepi Alpine Selection
Raw milk
From Savoie Natural rind
Cow’s milk Aged at least 8 weeks
4 lb wheel
51
French Air Ship
The Cheese Pavilion at Paris’ Rungis market is stacked to the rafters with cheese.
Regional specialties from all over the country find their way to the market and
Rungis serves and an international hub for producers, wholesalers, and exporters.
Walking the isles, you will see many of your favorite cheeses as well as some
mysterious and exotic selections.
Small format, soft ripened, washed rind, and ooey-gooey cheeses abound. These
are wonderful to enjoy in France but most of them don’t travel well. In an effort to
make these beautiful, fragile, cheeses available in the Northwest, we have partners
with expert cheese monger’s at Rungis to form our Peterson Air Ship Program.
Every other week, we take your orders and assemble a collection of cheeses to be
shipped by air to the USA. By working on a pre-order basis and using air shipping
logistics, we are able to offer cheeses that would never survive the normal import
process. Our French Air Ship Program is a slice of the Rungis cheese market made
available to you right here at home.
An example of our Air Ship Order Form is included in this catalogue. This form is
sent out every other week via email and includes current pricing and a delivery
schedule. Please contact Tyson at [email protected] to get on you
name the list.
14945 l’Aviateur 1/1kg
14959 l’Aviateur-small 12/100gr
L’Aviateur is a small format triple cream made by Rouzaire. Whole milk is
enriched with Crème Fraiche, giving this cheese a dense, tangy paste that melts
in your mouth. Named by Robert Rouzaire for a hometown hero, this cheese
honors Clement Ader and his aeroplane.
23148 Brillat Savarin with Perigord Truffles
The cheese Brillat~Savarin was created in the 1930s by Henri Androuët and
named in honor of Brillat~Savarin, an18th-century French gourmand whose
book, “The Physiology of Taste,” has become a foodie classic. This is a decadent
triple-cream soft ripened cheese and the meltingly tender paste is laced French
black truffles.
14905 Regal De Bourgogne w/ Raisins
14911 Regal De Bourgogne w/ Mustard
14906 Regal De Bourgogne w/ Herbs
14910 Regal De Bourgogne w/ Truffles
14961 Gratte Paille
Gratte Paille is a triple cream cheese that was invented in the 1970’s by a Rouzaire,
a creamyer in Seine-et-Marne. The name comes from the words gratte (scrape)
and paille (straw) which refer to the straw mats that the cheese ripens on. Gratte
Paille is a soft-white cheese of hand molded brick shape with natural white rind,
almost twice as thick as a Camembert cheese. The creamy cheese has an earthy
mushroom flavor which sharpens with age.
14965 Langres Chalancey AOC
14941 Langres Coupe 2/1kg
This soft ripened cheese has been washed with Champagne brandy to give it a
delicate, creamy flavor with a long finish. The shape is unusual: a cone or cylinder
with a hollow in the top. To form the hollow, the curd is turned only twice during
draining. The brightly colored rind is the result of continual washing; orange
bacteria grow on the surface as well as some white flora or yeast. During the
maturing period which takes 2 to 5 weeks, the cheeses are placed in humid
cellars.
21367 Munster Petit Doux
A washed rind cheese with an intense aroma and smooth, creamy, paste, these
petit Muenster are amazing. Protected by an AOC designation, Munster comes
from an ancient monastery tradition. The legend of this cheese goes back to the
7th century and the Haxaire family has specialized in authentic Munster since 1929.
In 1996, Haxaire formed a cooperative dairy with 25 young farmers. Combining
traditional cheese making with modern production standards and generations
of experience, they produce cheeses for export and share their regional
specialties with the world. We are proud to have an authentic representation of
this cheesemaking tradition.
14917 Tradition du Berry Berceau Pyramide
Similar to Valançay, this selection from Jacquin is made with pasteurized milk.
Named after the town of Berry, it is made in the shape of a pyramide with the
top part cut off. Made by the same producer as our Pyramide Ashes, Berceau
version is more aged, developing a delicate molded rind. Each small cheese is
packaged in its own individual wooden crate for proper ripening.
14915 Tradition Jacquin Berceau Rond
This small goat cheese is roughly the size and shape of a hockey puck, called
a rond in French. It has an ashed rind which encourages the interior to ripen,
attracts beneficial blue and white molds, and creates a visual contrast between
the white interior and blackened rind. The rind is edible in the younger stages
and adds interesting flavors when aged. The interior is slightly hard at first then
melts clay-like in the mouth. The taste may be slightly sour with a salty, sweet
finish. Each one of these cheeses is packaged in its own individual wooden crate
for proper ripening.
These small triple crème rounds from Burgundy are buttery and rich. The rind of
these fresh cheeses is formed by rubbing them with different ingredients, making
flavorful, festive cheeses. The mild creamy paste marries well with different
flavors.
14914 Chablis Chalancey
This soft ripened cheese has been washed with Chablis during maturation. The
delicate orange rind gives way to a creamy paste that is almost liquid when fully
ripened. Chablis Chalancey has a rich, fruity aroma with gentle yeasty notes.
14916 Tradition Tourraine Berceau Buche
53
French Air Ship
Essentially a pasteurized version of Sainte-Maure de Touraine, these small goat
cheese are shaped as a small log with a straw through the center to help hold the
cheese together during aging and ventilate the center. The rind is dusted with ash
and develops a delicate molded rind as it ages. Edible at many ages, this cheese
develops edible blue and white molds that contribute to the complexity of flavor.
Each one of these cheeses is packaged in its own individual wooden crate for
proper ripening.
14913 Trou Du Cru
Trou du Cru is a very strong, pungent French cheese, developed by the cheesemaker
Robert Berthaut in the early 1980s. Similar to a tiny Epoisses, this soft cheese is
ivory-yellow in color, with an orange, edible rind. Over its four week maturation,
each small cheese is washed individually with Marc de Bourgogne. This strong
local alcohol imparts fruity nuances and a toasty straw-like flavor to the cheese.
14942 Explorateur Mini
Easily recognizable by the rocket on the label, Explorateur is sinful—a buttery
smooth indulgence to say the very least! Made by Du Petit Morin in the Ilede-France, these small wheels have a full 75% butterfat content and a delicate
white molded rind. As it ripens, the paste becomes smooth and fudgy and then
meltingly tender.
Soumatrain is a close cousin to Epoisses, sharing the same terioir and cheese
making techniques. A little larger than an Epoisses, these cheeses are aged 2040 days on a wood plank, with regular washings to develop the rind. The larger
size and shorter maturation give it a sweeter flavor than an Epoisses. Runny
under the rind, with a fudgy center, this cheese as has a full nutty flavor balanced
by grassy sweetness and a gentle acidity.
14999 Graines des Vouges
Made Alsace, Graines des Vouges is named for the heavily forested mountains
that border the region. The recipe is similar to Munster but with a less developed
rind and a very smooth, almost Robiola-like, texture. Each 126 gram pave is
decorated with a sprig of spruce with lends its flavors and aromas.
14964 Brillat Savarin with Papaya
14963 Brillat Savarin with Cranberry
As a twist on the classic Brillat Savarin, these cheese pair the lactic flavors of a
fresh triple cream with the sweetness of dried fruit. Shipped young, they have no
rind and an even, buttery texture.
14942 Grand Marnier Brie
Made by Rouzaire in the Ile-de-France, this is a classic French brie with a bloomy
rind and delicate paste, stuffed with a layer of mascarpone and Grand Marnier.
A great variation on a classic.
14960 Black Truffle Brie
Made in the same style as the Grand Marnier Brie, this cheese is stuff with a layer
of mascarpone and French black truffles. The mild paste is a great vehicle for
the flavor of the truffle and the creamy texture makes this a crowd pleaser.
14944 Mini Fougerus
Fougérus is a specialty of the Rouzaire Company and is decorated with its
signature fern leaf. The fern is used both for decoration and to impart a woodsy
aroma to the cheese. These miniature versions quickly mature into runny
perfection.
14962 Le Sangle
Made in the style of a Vacherin Mont d’Or, La Sangle has a washed rind that
is covered in a delicate fleur of white molds. A band of spruce bark give the
classic apearance, imparts a wonderful aroma, helps hold the cheese together as
it ripens to a spoonable texture.
14912 Soumatrain
55
Spanish Cheeses
07178 Azul Penacurada 1/5lb
This Azul de Asturias cheese, known by the Peña Azul brand, is a blue similar to
Cabrales and Picón cheeses. Common traits include the use of cow’s milk coming
from the Asturias and Cantabria regions, which are some of the richest pastures
in Spain. The Azul de Asturias also shares the same aging process as the other
blues, although the typical bacteria forming the brownish and strong smelling
rinds of Cabrales and Picón are absent. Peña Azul is produced at a small factory
in the Oviedo providence from pure pasteurized unskimmed cow’s milk. It is
aged for two to four months with traditional maple leaves, which are taken off
when the cheeses are packed into cases. This particular cheese pairs well with
dry Spanish red wines such as Rioja, chilled Sherry or an Amontillado.
Imprted by the Rogers collectionPasteurized
From Castilla-Leon
Aged 3-4 months
Cow’s milk
5lb wheel
22926 Campo de Montalban
This cheese is a blend of cow, sheep, and goat’s milk from La Mancha. Aged 90
days, the texture and appearance are similar to Manchego, with the flavors of all
three milks. Campo de Montalban is rich and buttery and finishes with a perfect
balance in your mouth.
Made by Mitica
From La Mancha
Cow, Goat and Sheep’s milk
An artisan cheese from Murcia, it is semi-soft, bone white, with a smooth velvet
rind which has been soaked in Doble Pasta wine. It has a smooth, sweet flavor.
The Garrotxa cheese is the fruit of the work of a small cooperative of goat
farmers in Catalonia. They have managed to recover a cheese which used to be
manufactured a long time ago in this region. It is a mild goat’s milk cheese, aged
for at least 3 weeks. The wheels will develop a characteristic gray, blue mold.
22910 Cana De Oveja
Cana de Oveja is an original cheese by Lorenzo. This is the first soft-ripened sheep
log in Spain and an interesting twist on the classic goat cheese log. The cheese is
aged 21 days and is buttery and delicious. As it ages, the flavor intensifies.
Made by Mitica
From Murcia
Sheep’s milk
Made by Campobello
From La Mancha
Cow, Goat and Sheep’s milk
Pasteurized
Aged 3 or 6 month
3kg(6.6lb)wheel
22908 Ibores D.O.
We have been searching for quite some time for a good Ibores cheese, and we
are pleased to finally have found one. This is a semifirm raw goat’s milk cheese
rubbed with paprika from the region of Extremadura in southwestern Spain.
Ibores has a silky texture and a clean finish, picking up on hints of grass and
earth, which reflects its homeland.
Pasteurized
Aged 1 month
1 kilo(2.2 lb) Log
22906 Drunken Goat Wine Cured Cheese DO (Queso de Murcia al Vino)
21451 Drunken Goat Mini’s (12/12 oz)
Pasteurized milk
Natural rind
Aged at least 3 months
Iberico is one of the best known and most purchased cheeses in Spain, but it
does not have very much exposure in the United States. Similar to a Manchego,
Iberico is made with a blend of pasteurized milk from cows, goats and sheep.
The combination of these three milks varies from season to season based on the
weather and the breeding patterns of the goats and sheep. However the following
minimum guidelines are strictly adhered to by the producing dairies. The blend
minimums are: cow milk 50%, goat milk 30% and sheep milk 10% In general
the cows’ milk provides the flavor and acidity while the goats’ milk provides the
slightly tart flavor and the whiter color and the sheep milk adds the richness and
buttery consistency due to its higher fat content.
Iberico’s flavor is herbaceous with a very mild goat tang that blends with the
buttery sheep milk to produce a very comforting flavor and aroma. The interior
paste has a light yellow white to slight beige color and a mild sheepy aroma.
Pasteurized
Aged 3 months
6lb wheel
Pasteurized
Aged 1 month
1 kilo(2.2 lb) Log
Made by Mogent
From Gerona
Goat’s milk,45%
3 lb wheel
22962 Iberico 6 Month
22963 Iberico 3 month
This soft-ripened goat cheese log from Murcia is similar to the French Bucheron.
Murcia is famous for its quality goat’s milk and this farm produces outstanding
cheeses. Caña de Cabra is creamy and mild with hints of citrus in the finish.
The cheese is aged 21 days before it’s released becoming buttery and delicious
during maturation. As it ages, the flavor continues to intensify.
Made by Mitica
From Murcia
Goat’s milk
Pasteurized milk
Natural rind, soaked in wine
Aged at least 75 days
22924 Garrotxa
22916 Cana De Cabra
Made by Lorenzo
From Murcia
Goat’s milk
5 lb wheel
Made by Mitica
From Extremadura
Goat’s milk
Raw
Aged 4 months
2lb wheel
57
Spanish Cheeses
22937 Idiazabal DO
Idiazabal is a small village, in the heart of the Basque region. Each fall with the
first snow, farmers would descend from the mountain pastures with their flocks.
At that time, an important farmers market would take place where smoked ewe’s
milk would be sold. Normally this cheese is smoked with beech wood, hawthorn
or cherry wood. Idiazabal is a robust and sharp cheese, made to be cured for
a long period. Unpasteurized whole sheep’s milk from Lacha and Carranzana
breeds giving it a slight piquant taste.
Made by Bideki
Raw milk
From Spanish Basque region Natural, smoked rind
Sheep’s milk,45-50%
Aged at least 6 months
7 lb wheel
22961 Manchego 3 months
22960 Manchego 6 months (16014 p/c)
Queso Manchego is the best known sheep’s milk cheese in Spain. This true aged
raw milk Manchego is made only from the milk of the Manchega sheep from La
Mancha region. This region is a vast high plateau more than 600 meters above
sea level. The flavor is slightly acidic and piquant; the persistent taste of the
sheep’s milk gives it a nutty finish.
Made by Coing
From Menorca island
Cow’s milk,38%
8 lb wheel
Pasteurized milk
Natural oiled rind
Aged 9 months
Monte Enebro is made in Avila, Spain, by Rafael Baez and his daughter Paloma.
The Baezs make their complex goat’s milk cheese from pasteurized milk and
then inoculate the rind with the mold that is used to make Roquefort, adding to
Monte Enebro’s complexity and distinctive appearance. It is creamy, lemony and
slightly acidic; as it ages, the texture becomes denser and the flavor becomes
more intense with a pungent finish.
Made by Mitica
From Minorca
Cows milk
Thermalized
Aged 4 months
8 lb square
Made by Pasamontes
From La Mancha
Sheep’s milk,45%
7 lb wheel
Raw milk
Natural, oiled rind
Aged at least 12 months
white/blue rind
flattened log shape
This fabulous 6-month-aged goat cheese from Spain is produced with raw milk.
Naked Goat is mild and creamy with a tangy, sweet finish. This aged Murciana
goat’s milk cheese was recently awarded D.O. status. The cheese is perfect for
melting. For cheese plates, pair with almonds in honey and pair with a crisp white
wines.
Made by Mitica
From Murcia
Goat’s milk
Raw
Aged 6 months
5lb wheel
22907 PataCabra
This unique goat’s milk cheese is made in the brick shape of a “Pata de Mulo”.
Julian makes this washed-curd cheese, which is wonderful young as well as aged.
It is quite pungent yet smooth. The rind turns from a reddish, slightly sticky one
into a faded, pale orangey brown.
22899 Manchego Viejo DOP (Aged 12 Months)
Manchego Pasamontes comes from one a small production creamery that has
been making cheese since 1876. When compared industrial Manchego, the
difference in flavor is evident. With a light embossed rind, this raw sheep milk
cheese is aged for 12 months. The complexity of flavors results in a long, pleasing
finish.
Made by Rafael Baez
From Avila, Spain,
Pasteurized goats milk
22919 Naked Goat (Murcia Curado D.O.)
22920 Mahon D.O. Young
A pleasant, mild cow’s milk cheese from Minorca, in the Balearic Islands.
Produced with thermalized milk the paste is pale yellow in color with numerous
eyes and a characteristic orange rind. Young Mahon is aged 4 months and is mild
with a nutty finish. This is a wonderful melting cheese.
Pasteurized
Natural, oiled rind
05328 Monte Enebro 1.4 kg log
22939 Mahon Cured D.O.
Mahon is the capital and port of Menorca, one of the Balearic islands in the
Mediterranean sea. It is also the name given to the cow’s milk cheeses produced
on the island. There are many variations of this cheese and our selection is very
aged, with a compact, friable texture. Its smooth rind has been oiled and the
taste is slightly tart with enough salt to get a hint of the sea.
Made by Roblevilla
From La Mancha
Sheep’s milk
Made by Mitica
From Aragon
Goat’s milk
Pasteurized
Aged 3-5 months
51b brick shaped loaf
22930 Valdéon DO
From the valley of Valdeon, in Leon, on the southern spur of the Picos de Europa.
The main activity in the valley is cattle rearing. Its inhabitants dedicate themselves
59
Spanish Cheeses
to making hand crafted blue cheeses, which are aged in caves and acquire blue
mold. The wheels are then wrapped in leaves to help keep the humidity.
Made by Picos Europa
From Leon region
Cow and Goat’s milk, 45%
6 lb wheel
Pasteurized milk / Blue cheese
Natural rind, wrapped in leaves
Aged at least 6 months
22897 Queso de Vare
The cheese is produced by Anita Gonzalez in the tiny town of Vare in the hills of
Northern Spain. With only five houses, there are more goats than people in the
town. She started making the cheese in 1993 with a tiny herd of 25 Murciana
goats. Due to the incredible quality of this handmade cheese, they quickly grew
the herd to over 400 head. The production remains incredibly small, and the
quality extremely high. This is a true farmstead/artisan cheese.
The cheese has a dense, firm texture. It has a nice bite and melts in your mouth,
filling it with flavors of grass, hay, sweet cream and a faint hint of nuts and olives.
Made by Anita Gonzalez
From Asturius Spain
Goats milk
Pasturized
Aged 45 days
1/1lb
07181 Veigadarte 1/2.2lb
This cheese is made to order by a small artisanal producer named Mr. Joaquin
Villanueva Casado, whose creamery is located in the small town of Ambasmestas
in the Castilla-Leon region of Spain. Joaquin uses milk from Murciano-Granadina
breed. Aged for 1 month, this cheese has a high butterfat content and the
characteristic tang attributed to goat’s milk. The ash rind is covered by an edible,
bloomy white mold. As this cheese ages the outer ring turns creamy, while the
inner ring remains pure white in color, and retains a firmer texture. The texture is
smooth, and the flavor is complex and long lasting, with a slightly earthy finish. It
pairs wonderfully with sparkling cava and citrus fruit.
Made by Joaquin Villanueva Casado Pasturized
From Castilla-Leon Aged 30 days
Goats milk
1 kg log
22921 Zamarano D.O.
Zamarano is made from the raw milk of the region’s Churra and Castellano
4sheep and aged for 6 months. Its rind has the familiar zigzag pattern of many
Spanish cheeses but the flavor is distinctively its own. This D.O. cheese’s name
derives from the namesake town in the center of the region of production. The
flavor is deliciously sweet and tangy, with an underlying nuttiness.
Made by Marques del Castillo Raw Milk
From Castilla-León
Aged 6 months
Sheep’s milk
6lb wheel
Swiss Cheeses
21643 Pleinvent Fermier “Genepi”
An original cheese from the farmstead of Gerard and Ann Biland. Gerard has almost
eighty cows and moves them seasonally, rotating between pastures at the farmhouse
and their Alpage, in search of fresh mountain grass. In addition to their his original
cheeses, Gerard also makes Gruyere Alpage AOC and Vacherin Fribourgeos AOC,
always working on farmstead basis with their own raw milk.
Pleinvent is an alpine tomme, representing the best of the regional Swiss farmhouse
tradition. With some similarities to Gyruyere, Pleinvent is concentrated and intense.
Aged 8-12 months and made predominantly with summer milk, this cheese has a
balanced the toasted nutty flavors typical of the region with a pleasant acidity and
delicate floral balance.
A Genepi Alpine Selection Raw milk
Made near Gruyere
Natural rind
Cow’s Milk
Aged 8-12 months
6.5lb wheel
21642 Vacharin le Plisse “Genepi”
Another Biland farmstead original, Plisse is a fermiere twist on Vacherin Fribourgeos.
The curd is never heated to more than ninety-five degrees and the pressed paste has
a smooth elasticity and small eyes throughout. A rich, creamy texture balances with a
very savory flavor profile.
A single producer cheese Vully is made at the Schäfer Fromagerie, located by the lake
of Morat in the canton of Fribourg. The cheesemaker begins by collecting the milk of
12 small dairies that raise the traditional breeds of the region and never feed the herds
on silage. The milk is then gently thermalized and the cheesemaking begins. During
maturation the wheels are regularly washed with a mixture of brine and Pinot Noir,
giving the beautifully embossed rind a distinctive color that darkens as the cheeses
ages. This Rouge selection is aged about four months, with a semi firm texture and a
creamy, intense paste. Toasted peanut flavors marry with a little lactic sweetness and
a spicy finish.
A Genepi Alpine Selection
Thermalized milk
From Fribourg
Wine washed rind
Cow’s milk
Aged 4 months
12lb wheel
22906 Appenzeller “Extra” (16115 pre cut)
Appenzeller is a classic Swiss regional mountain cheese. Cows fed on pasture rich with
herbs give distinctive sweet grassy flavor to the milk, which is reinforced by washing
the cheeses in a spice herbal brine during maturation. The cheeses officially become
Appenzeller at three months and these Appenzeller Extra wheels are aged for an
A Mifroma Selection
Raw Milk
Made in the Appenzel region Aged 6 months
Cow’s Milk
15lb Wheel
22646 Cave Aged Gryuere 1/8th wheel (16219 Pre Cut)
At four months of aging, these wheels of Cavern Reserve are selected as superior
quality and brought into the special caves where they will continue to age for at
least another six months. The cheese continue to be regularly washed with brine
as they age and develop a rough, rustic rind. The paste become more friable
and the flavors get intense. Look for toasted nut and caramel flavors, along with
the grassiness of a classic Gruyere.
A Mifroma Selection
Made near Gruyére
Cow's Milk
80 lb wheel
Raw Milk
Natural Rind
Aged over 300 days
06641 Le Marechal Pre Order
Le Maréchal is produced by a single family in the canton of Vaud, near the
River Broye in Switzerland. First produced in 1992, cheesemaker Jean-Michel
Rapin named this cheese for his grandfather, a blacksmith or marechal-ferrant. A
smooth, dense paste is covered by a rough rind that has been rubbed with herbs
during that maturation. The texture is similar to a fine Gruyere but it has a flavor
all its own. Spicy notes and aromas from the herbs give way to a deep, meaty
flavor that reminds me of liver and onions in the best possible way.
A Genepi Alpine Selection Raw milk
Made near Gruyere
Natural Rind
Cow’s milk
Aged 4-6 months
6.5lb wheel
21644 Vully Rouge “Genepi”
additional three months, giving them a more intense flavor profile.
A Mifroma Selection
From Canton Vaud
Cow’s Milk
Raw Milk
Aged at least 110 days
14.5lb Wheel
63
Irish Cheeses
01683 Cheddar with Irish Whiskey
01684 Cheddar with Wine
01685 Cheddar with Porter
06502 Naturally Oak Smoked Cheddar
Produced by Old Irish Creamery, located in County Limerick, this is the classic
Irish cheddar. To make the flavored cheeses, authentic Irish ingredients are
folded into the curds and pressed, giving the cheeses their characteristic marbled
appearance. Jamison whiskey and Guinness lend their iconic flavors to some of
Old Irish’s most popular cheeses. These 5lb wheels are made without a waxed
rind.
Made by Old Irish Creamery
From Ireland
Cow’s milk
5 lb wheel
Pasteurized milk
No Rind
Aged about 4 months
Blended with different flavors
Greek & Balkan Cheeses
22898 Paski Sir
This sheep’s cheese is aged for a full year and made on Croatia’s Pag Island, a
small, windy, island with little vegetation. The local sheep graze on salty grass
and the maritime climate is an integral part of this cheese. The sheep produce
very little milk, just a liter per day, and their milk produces an intense concentrated
cheese. Rich and flavorful – it is not overly dry and there is a beautiful crystallinity
in the texture with a gentle sweetness. There are a total of 40,000 sheep on the
island of Pag and 3,000 of these belong to our producer who has been making
cheese for more than 25 years.
Made By Forever Cheese
From Pag Island, Croatia
Sheep’s Milk
Made in Israel
Sheep’s Milk
Pasteurized
Bulk or retail
00334 Barrel Aged Feta
Production of Mt. Vikos Barrel Aged Feta takes place around Thessaly in Greece,
a beautiful region bordered on one side by the Aegean Sea, and on the other by
the mountain range that includes Mt. Olympus. Milk for production comes from
the goats and sheep that range freely on the slopes of Mt. Olympus, where they
browse and have access to over two dozen grasses and wild herbs. The milk is
collected by a herders’ cooperative each morning and delivered to the Mt. Vikos
creamery. Once made, the feta is dry salted, cut into large wedges and placed
into 120lb. birch barrels. A brine solution is poured into the barrel to submerge the
cheese, and the barrels are then cellared at 55°F with 85% humidity to mature
for at least four months.
The paste of Mt. Vikos Feta is bone-white in color and slightly “open,”’ meaning
that is has slits and -holes. The texture is dense but crumbly, and yet the mouthfeel is rich and smooth. Flavors are pleasantly salty with clean, lactic, milky notes
and a slight lemony tang.
Made By Mt Vikos
Pasteurized
From Thessaly, Greece
8lb tub
80% sheep and 20% goat milk.
21069 Manouri
One of the Greeks’ favorite cheeses, Manouri is an exceptional traditional Greek
whey cheese, and is exclusively manufactured in Central and Western Macedonia
and in Thessalia . It is produced from whey of the milk of ewes or goats, or
mixture of them, with the addition of milk and cream. The result is a soft rindless
Made by Krinos
From Greece
Sheep’s Milk
Pasteurized
2.2lb Log
21046 Halloumi
Halloumi, a unique cheese from Cyprus, is a cooked paste cheese with a texture
that lies somewhere between feta and mozzarella. The cooked curds give it a
higher melting point than most cheeses and it is often served fried or grilled. Mt.
Vikos’ Halloumi is still made on Cyprus using traditional techniques.
Pasteurized
4.4lb wheel
21515 Israeli Sheep’s Milk Feta-Pastures of Eden 1/17.6 lb tub (23218 Retail 24-1lb)
“Pastures of Eden” is a Balkan style Feta cheese made from 100% sheep’s milk.
Produced by the Sheep & Goats Breeders Association of Israel, Established prior
to Israeli independence in 1948, Which is an association for 200 sheep and goat
farms located throughout Israel. Very rich and creamy and over salted, this Fet a
has one numerous awards.
cheese with unique taste and flavor, a creamy white color, and a texture like a
light cheesecake. It is very smooth and has a fresh, milky, slightly citrus flavor.
Made by Mt. Vikos
From Pafos, Cyprus
Sheep’s Milk
Pasturized
6/8oz
21063 Kasseri
The classic Greek melting cheese, Mt. Vikos’ Kasseri is made with a blend of sheep
and goat’s milk. Its special texture is achieved by warming, stretching, and hand
kneading the curds, before molding and aging the cheeses for approximately 6
months. Soft and buttery at room temperature, Kesseri is great sliced or melted.
Made By Mt Vikos
From Thessaly, Greece
Mixed Milk
Pasteurized
5lb Wheel
67
Italian Cheeses
21537 Asiago d’Allevo “Mezzano” DOP
This Asiago, traditionally known as Asiago d’Allevo, is available in three ages
ranging from fresh, fresco, medium-aged, mezzano to well-aged versions of a
year or more vecchio or stravecchio. It takes its name from the village located
in the mountainous area of the Dolomites in Veneto. This medium aged version is
a good grating cheese substitute with mild, sweet, butterscotch flavor and firm
texture.
Made by Bella Italia
From Veneto
Cow’s milk, 45%
25 lb wheel
Raw milk
Brushed rind
Aged 3 to 5 months for Mezzano
4 lb wheel
21532 Fontina Val d’Aosta DOP (17040 pre-cut) (21539 1/4 wheel)
Aged in an 18th century copper mine, this Fontina marked with the mountain
shaped consorzio stamp that signifies an authentic Italian Fontina. Unlike its
many imitators, true Fontina is made in the high mountain valley called Val
d’Aosta. Dense and meaty, this is a classic alpine style cheese with a pressed
paste and washed rind.
Made by Ambrosi
From Piedmont, the Valle d’Aosta
Cow’s milk, 45%
20 lb wheel
Raw milk
Natural rind
Aged about 3 months
21538 Asiago Pressato DOP (17216 pre-cut) (21540 1/4 wheel)
Asiago pressato is a fresh cheese, semi-soft in texture and very mild in flavor.
Works well for a mild table or melting cheese or for use in sandwiches.
Made by Bella Italia
From Veneto
Cow’s milk
28 lb wheel or wheel cuts
A semifirm cheese, Blu di Bufala is ivory in color with deep blue veining. It is rare
to find an aged buffalo milk cheese and this one is distinctive and full bodied.
The cheese is a balance of sweetness and spice with a slight tang in its lingering
finish. It is delicate and will often turn grey early on and will not be the same each
time.
Made by Forever cheese
From Lombardy, Italy
Buffalo Milk
9 lb Cube
Two perfect complements – beer and cheese – come together in this amazing
cheese from the Valle Maira area of Piedmont. For this frumage (Piedmontese
dialect), a raw cow’s milk cheese coagulated with thistle flower, beer and malt
are mixed into the curd. The cheese is hand washed with renowned craft beer,
Baladin
Pasteurized
Waxed rind
Aged at least 1 month
22901 Blu di Bufala 1/9 lb
00892 Frumage Baladin Pre-Order
Pasturized
Natural Rind
Age 3-5 months
Imported by Forever Cheese 3lb wheel
From Piedmont
natural washed rind
Raw Cow’s milk
Vegetable rennet
21533 Gorgonzola Dolce DOP (00187 pre-cut)
Made in the northern Italian region of Lombardy, this young Gorgonzola has a
creamy texture and distinctive greenish-blue veining. It is decadent with fresh
fruit and emulsifies wonderfully into sauces.
Made by Ambrosi
From Lombardy
Cow’s milk, 48%
3 lb wedge, 1/8th wheel
Pasteurized
Washed rind, foil wrapped blue cheese
Aged 8 Weeks
08090 Bosina
This traditional Robiola is made with a blend of sheep and cow’s milk. The flavor
and texture are very delicate, with a rind that is lightly mushroomy.
From Piedmont
Made by Alta Langa
Cow and Sheep’s milk This is a creamy, semi-soft sheep’s milk cheese from the Rome countryside is the
classic table cheese of Italy. It has a very full flavorful taste.
Made by Sini Fulvi
From Roman countryside
Sheep’s milk
These special wheels of Gorgonzola are made with milk from herds brought up
to higher elevations to graze on alpine meadows. The alpine grasses yield rich
milk with high butterfat content. The cheeses are formed into 6 kilo drum shaped
wheels and naturally aged for a minimum of 80 days. A yellow, buttery paste
and intense blue veining are the key characteristics of a Mountain Gorgonzola
and this selection from Ambrosi is one of the best.
Pasteurized milk
Soft Ripened
Aged at least 3 weeks
21610 Cacio de Roma
21557 Gorgonzola Piccante or “Mountain” DOP 1/13.2lb
Pasteurized milk
No Rind/Cryovac
Aged at least 1 month
Made by Ambrosi
From Lombardy
Cow’s Milk 13.2lb Wheel
Pasteurized
Natural Rind
Aged 80 Days
69
Italian Cheeses
21553 Gorgonzola Piccante DOP
Reggio-Emilia the same way for more than 700 years. Protected by a PDO
designation, its production is tightly controlled. The consorzio brands on the
cheese signify a high quality cheese made in the traditional, regional style. The
selection and aging of Reggiano is as important as the cheesemaking itself and
Ambrosi helps us select wheels that are consistently delicious. The cheeses must
be aged a minimum of 12 months to earn the name Parmigiano Reggiano and
continue to improve as they age.
We offer two Reggiano selections, the first aged 18 months and the second aged
a minimum of 24 months. The younger Reggiano is available as 10lb 1/8th wheels
and presents the classic flavor profile while remaining easy to shred and shave.
Our 24 month Reggiano has an “Export” designation stamped on the side of each
wheel. This means that at 18 months of maturation, these wheels were classified
as superior quality by consorzio experts and selected for extra ageing. Crystalline
and intense, these wheels are aged a minimum of 24 months represent the best
of Ambroi’s production.
This aged blue from northern Italy has a firm yet creamy texture and distinctive
greenish-blue veining. The flavor is tangy and robust with rich, milky undertones.
Made by Ambrosi
From Lombardy
Cow’s milk, 48%
3lb, wedge, 1/8th wheel
Pasteurized
Washed rind, foil wrapped blue cheese
Aged about 6 months
21303 Grana Padano 1/8 Wheel (16218 pre-cut)
Grana Padano is produced around the Po Valley and is Northern Italy’s
counterpart to Parmigano Reggiano. Aged a minimum of 14 months, this is a
younger cheese than our Reggiano and is creamier and a little more mild. An
excellent grating cheese.
Made by Ambrosi
From Piedmont to Veneto Raw Cow’s Milk
10lb 1/8th wheel
Raw milk
Natural brushed rind
Aged 14 months
08019 La Tur In plastic cup
This delightful cheese is made from a blend of pasteurized Cow, goat and
sheep’s milk. The texture is meltingly creamy under the rind with a dense chalky
interior. The flavor is sweet and slightly earthy with a nice lactic tang, This is the
perfect dessert cheese especially when paired with a nice sparkling wine like
Asti Spumante.
Made by Caseificio dell Alta Langa Pasteurized milk
From Piedmont
Soft Ripened
Cow, Goat, and Sheep’s milk Aged at least 20 days
6/8 g wheels
01220 Lou Bergier Pichin
This 60-day aged raw cow milk toma is made in Piemonte, a mountainous northern
region of Italy. Made with vegetable rennet from alpine flowers (referred to as
the kinara method) that grow wild on the mountainsides, Lou Bergier Pichin is a
combination of ancient tradition and modern cheese making. . The name, Lou
Bergier Pichin - literally “man of the hut” - pays tribute to Nonno Magno, the
cheese maker’s grandfather. The cheese has a delicate aroma with a full flavored
creaminess.
Made by Fattorie Fiandino
From Piemont
Raw Cow’s Milk
Italy’s most famous cheese, Parmigiano Reggiano has been made in Parma and
Raw milk
Natural brushed rind
Aged 18 or24 months
07221 Red Cow Parmigiano Reggiano-“Gran d’Oro” 1/80ln – Pre Order
The Red Cow Reggiano is made exclusively with the milk of a special breed of
cattle called “Vacche Rosse.” This heritage breed yields small amounts of milk
that are concentrated in protein and help make exceptional wheels of Reggiano.
They are fed on fresh grass, locally produced hay, and an abundance of wild
herbs, which gives these cheeses their characteristic straw yellow color and subtle
floral flavors. Almost extinct in the 1980’s, the Vacce Rosse has been revived
by small producers like Catellani who continue the tradition of producing their
region’s oldest cheese with this ancient breed of red cows.
Made by Catellani
From Emilia~Romagna
Cow’s milk, 28-32%
80 lb wheel
Raw milk
Natural brushed rind
Aged an average of 24 months
07222 Valserena Parmigiano Reggiano “Brown Cow” -1/80lb preorder
Aged 60 days
Natural Rind
21351 Parmigiano Reggiano “Export” 24 month
21390 Parmigiano Reggiano 1/8 Wheel 18 month
Made by Ambrosi
From Emilia~Romagna
Cow’s milk, 28-32%
80 lb Wheel or 10 lb Wedge
This Parmigiano Reggiano selection comes from a single family run dairy. One
of only four producers in the Consorzio di Sola Bruna, they are dedicated to
producing Reggiano with the milk of a traditional breed of brown cows. The
brown cows are an old fashioned breed prized for the richness of their milk
that is recognized for its nutritional content, sweetness, and delicate flavor. The
Valserena farm has approximately 220 brown cows grazing on 400 hectares
and produces about 10 wheels of Parmigiano Reggiano a day.
Regulated by Consorzio di Sola Bruna
Raw milk
From Emilia~Romagna
Natural brushed rind
Cow’s milk, 28-32%
Aged an average of 24 months
80 lb wheel
71
Italian Cheeses
21536 Pecorino di Pienza “Fresh”
A fresh sheep’s milk cheese with a pressed paste and semi-firm texture, it has a
mild grassy flavor with a nice acidic balance.
Made by Latteria della Val d’Orcia Pasteurized
From Tuscany
No rind, cryovac
Sheep’s milk
Aged 45 days
3 lb wheel
lemon juice and allowed to drain resulting in a smooth, ultra-creamy texture and
mild, buttery flavor.
Made by Galbani
From Lombardy
Cow’s milk cream, 75%
21535 Pecorino Toscano DOP
This Toscano is produced in the Val D’Orcia (Siena) under strict supervision of
the Consorzio of Pecorino Toscano. It is aged about 6 months and has a firm
texture and a rich, nutty flavor, with a lingering finish hinting of butterscotch.
21310 Pecorino Romano Wheel (55lb) (16567 pre-cut) (21400 1/4 wheel)
Pecorino Romano is Italy’s oldest cheese, dating back to ancient Roman times.
This pecorino is made in Sardinia where land and sheep are abundant. Rooted
in the Roman tradition, it is a good grating cheese with a spicy, salty tang.
Made by La Concordia
From Sardinia region
Sheep’s milk
55 lb or 15 lb
Pasteurized
Natural rind
Aged at least 8 month
This pecorino is made from sheep’s milk collected from the Roman countryside
and produced in Fulvi’s nearby plant. Formed in 80lb drums and rubbed with
the traditional black wax, this is full flavored sheep’s milk cheese with a distinctive
flavor profile and long, savory finish.
Made by Fulvi
From Lazio
Sheep’s milk
Raw milk
waxed rind
aged 10-12 months
The Brunelli dairy was founded in 1938 and continues to produce traditional
Pecorino Romano in Lazio. October through June, raw sheep’s milk is collected
from herds grazing on the rich pastures of the Roman countryside. This milk is
made into 80lb drum shapped wheels that are then salted and aged. Unlike
many larger producers, Brunelli still uses a dry salting process, where sea salt
is hand rubbed onto the cheeses several times during the aging process. This
helps keep the fruity, delicate flavors of the milk intact while imparting the
characteristic salty tang of a good pecorino. The cheeses are aged in Brunelli’s
natural caves that have been used since Roman times and have history dating
back to the Etruscan era. Aged 12-18 months, this Pecorino Romano is great on
pasta and Neapolitan style pizza but also delicate and nuanced enough for the
cheese board.
Made by Brunelli
From Lazio
Sheep’s milk
Pasteurized
Natural rind, Cryovaced
Aged 6 months
Aged 4-6 months, this Pecorino Toscano has a dense paste with a naturally
molded rind and fully sheep’s milk flavor. Easy to shred or shave, it is a versatile
ingredient or table cheese.
Made by Sini Fulvi
From Tuscany
4lb wheel
Raw milk
Black Paper Rind
Aged 12-18 Months
21447 Mascarpone Retail (12/8.8 oz) (21446 6/17.7 oz Bulk)
This fresh, 75% butter-fat traditional dairy product has been coagulated with
Pasteurized
Natural Rind
Aged 4-6 months
08726 Pepato
A twist on the classic Southern Italian pecorino, Pepato has whole back peppercorn
throughout the paste. Dense and firms with a spicy flavors from the peppercorns.
Shred it over pasta for an easy cacio e pepe.
09740 Brunelli Pecorino Romano DOP (09941 1/8th wheel)
Made by Fratelli Putzulu
From Tuscany
Sheep’s milk 4 lb wheel
21315 Pecorino Toscano DOP Stagianato
21313 Fulvi Pecorino Romano DOP (21401 1/8th wheel)
Pasteurized
Fresh cheese
Made by Fratelli Pinnia
From Ragusa
Sheep’s Milk
5lb Wedge
Pasteurized
Aged 9 Months
Cryovac
21554 Provolone Piccante
Provolone is the most popular cheese in southern Italy and no kitchen is likely to
be without it. The family of Provolone cheeses ranges from small ball-shaped
pieces to huge hundred pound salamis. Though sizes vary, they all have the same
recipe in common which is defined by the idea of the pasta filata cheese. As with
Mozzarella, this means that the curd is pulled and twisted until the appropriate
texture and consistency is reached. Then it is brined and hung up to dry. The
result creates a very different cheese. Provolone Piccante is an older version that
may have a deeper straw-colored paste than the younger Provolone Dolce. This
impressive, 22lb, salami shaped cheese is tied with yellow rope. Ready to hang
or place directly on the slicer.
73
Italian Cheeses
Made by Delitia
From Southern Italy
Cow’s milk 22 lb (large salami shape)
Pasteurized milk
No rind, waxed
Aged 10 months
08021 Rochetta(Robolia tre Latte) 6/250gr
Rochetta is the name Alta Langa gives to their Robiola Tre Latte to differentiate
from other 3 milk robiolas on the market. . Made from a blend of cow, goat and
sheep’s milk, Rochetta is delicate and creamy with the nuances of all 3 milks.
Made by Caseificio dell Alta Langa Pasteurized milk
From Piedmont
Soft Ripened
Cow, Goat and Sheep’s milk Aged 3-4 Weeks
300 g wheel
22913 Rustico Black Pepper
21612 Rustico Red Pepper
Buonatavoloa
From Lazio Region Sheep’s milk
4 lb wheel
Similar to a Tomme de Savoie or English Caerphilly, this simple and authentic
cow’s milk tomme is made for anytime eating, breakfast, lunch, or as a snack. It
is mild and mellow with a firm texture that when young may be smooth and when
aged will become slightly flaky.
Made by Quaglia Vittorio
From Piedmont
Cow’s milk 6 lb wheel
Raw milk
Natural rind
Aged about 3 months
07177 Tuada
Store in original packaging
No rind, Cryovac
Aged at least 30 days
21609 Sottocenere w/ Truffles
An exotic semi-soft raw cow’s milk cheese, which has been aged in ashes to
preserve it, as per Venetian farmers’ tradition. Sergio, the cheesemaker, then
jazzes up the ashes, with nutmeg, cloves, coriander, cinnamon, licorice and fennel.
The cheese itself has Italian black truffles in the paste and the rind aromatized
with truffle oil.
Made by Forever Cheese
From Veneto
Cow’s milk 12 lb Wheel
Pasteurized
Washed rind, reddish orange with brown mold
Cave-aged about 2 months
21547 Toma Piedmontese del Canavese DOP
Tuada, which means “cellar” in Italian, refers to the fact that this cheese is
matured in cellars. Rubbed with a coating of ash and olive oil, these cheeses are
placed on beechwood boards and aged a minimum of 5 months. This is a small
production cheese made by Verano Bertagni, who works with his father and a
small team to produce a few original cheeses as well as the traditional pecorinos
of the Garfagnana. The flavor is exceptionally sweet for a cheese with aged this
long and the sweetness is balanced by earthy mineral flavors that evoke the
Tuscan terrior.
These are creamy cheeses made from 100% Sheep’s milk, Manufactured in the
countryside of Rome and aged about a month. Known as a “Caciotta” for it’s
small 4 lb form. Cacio de Roma is the classic table cheese from Italy with a very
full, Flavorful taste. Rustico black and red pepper are made from the same base
with the addition of either whole black peppercorns or crushed red pepper.
Made by Ambrosi
From Lombardy
Cow’s milk, 48%
5 lb piece
Taleggio shares a history with Gorgonzola in that it was also originally a product
of the tired or stracca cattle that needed to be milked after returning from the
long climbs down from summer pastures. The rind is an intense burnished orangebrown color with several molds and the stamp indicating it is a true Taleggio. It is
a wonderfully distinctive cheese with a wide range of flavors including a meaty
richness, accented with yeasty, fruity qualities and a tangy, salty bite.
Raw Milk
Aged 5 Months
Natural Rind
22929 Ubriacone
Ubriacone is a raw cow’s milk cheese bathed in a mixture of local Clinton &
Raboso wine-must & then pierced like a gorgonzola to let the aroma and flavor
of the wine permeate the cheese. Ubriacone is an affectionate term in Italian for
the “great big drunk”. The cheese is covered with grape leaves to cover the holes
of the piercing so that mold won’t grow in the holes. Keep the leaf in place when
cutting the cheese.
Raw milk
Ash coated rind
Aged 3 months
00662 Taleggio DOP (00788 pre-cut)
Made by Bertagni
From Tuscany
Sheep’s milk
6lb wheel
Made by Forever cheese
From Veneto
Cow’s milk
Raw Milk
Aged at least 6 moths
5lb wheel
75
Dutch Cheeses
21170 Balarina, Aged Goat Gouda (16463 pre-cut)
A uniquely rich-flavored goat cheese with a caramel finish, Balarina’s texture is
firm, with the development of small flavor crystals. It won a Gold Medal in the
World Cheese Contest in both 1992 and 1998.
From Holland
Goat’s Milk 9 lb
Pasteurized Milk
Wax Rind
Aged 1 year
The well-known and well-loved, classic mild Gouda. Mild and buttery, this cheese
has been a favorite for generations.
One of the first specialty cheeses in the Peterson lineup, Old Amsterdam is a
Dutch classic with a loyal following here in the Northwest. Regularly checked for
flavor, and only be sold when strict standards of quality control are met, this is a
cheese of exceptionally high and consistent quality. Just like many famous wines,
Old Amsterdam is now recognized with ‘Premier Grand Cru Classé’.
Made according to Dutch tradition, this semi-soft goat cheese combines the light,
fresh taste of goat’s milk with the smooth texture of Gouda. The taste is distinctive
and flavorful yet mild and it’s firm enough to slice.
From Holland
Goat’s milk
9 lb
Pasteurized Milk
Wax Rind
Aged 6 Months
21175 Ewephoria (16473 pre-cut)
From Holland
Sheep’s Milk
10 lb
Pasteurized Milk
Wax Rind
Aged 10 Months
21160 Gouda, Aged (16430 pre-cut)
Delightfully rich aged Gouda flavor with an extraordinarily smooth and creamy
texture. It is firm, sliceable and easily grated for cooking. The classic, delicious
high quality flavor makes it extremely versatile.
From Holland
Cow’s milk
9 lb
Pasteurized Milk
Wax Rind
Aged 6 onths
Parrano is an unforgettable cheese with a distinctly Italian temperament. It has
the alluring nutty flavor of a fine aged Parmesan with the versatility of a young
Dutch Gouda. Aged to perfection, Parrano tastes buttery and nutty and is perfect
as a snack on its own or added to any of your favorite recipes.
From Holland
Cow’s milk
28 lb
Pasteurized milk
Thin wax rind
Aged 14 months
21135 Gouda 3 year 1/20lb
This aged Gouda is amber in color and has delicious butterscotch flavor with a
nice salt finish.
Made by Unikaas
From Holland
Cow’s milk
Pasteurized
Wax rind
This extra aged Gouda is deep amber verging on orange in color. The powerful
flavor is sweet almost like toasted caramel or butterscotch. The extra aging
results in crunchy Tyrosine crystals. This is an intense cheese that pairs well with
a variety of flavors, from stout beer to vanilla ice cream.
Holland’s fertile soil and lush green pastures helps produce unusually rich milk.
The milk for this Gouda is made even richer by adding whole cream before the
cheese making begins. An over-the-top Gouda that is sliceable, melts beautifully,
and is ideal for making creamy cheese sauces.
From Holland
Cow’s milk
9 lb
Pasteurized milk
Wax Rind
Aged 18 months
21139 Gouda 5 year 1/20 lb (16438 precut) (16430 1/4 wheel)
21149 Gouda, Double Cream
From Holland
Cow’s milk
11 lb
21250 Parrano (16468 pre-cut)
Made in almost the same fashion as aged Gouda but with Sheep’s milk, Ewephoria
has a rich caramelized flavor and nutty finish. The producers developed the
cheese using a unique culture, making the paste even sweeter and nuttier than
other sheep’s milk varieties.
Pasteurized milk
Red wax rind
Aged 4-6 months
21260 Old Amsterdam (16450 pre-cut)
21142 Benning Goat Cheese (16462 pre-cut)
From Holland
Cow’s milk
9 lb
Pasteurized Milk
Wax Rind
Aged 6 Months
21140 Gouda, Red Wax Mild (16420 pre-cut)
Made by Unikaas
From Holland
Cow’s milk
21146 Vintage Grand Ewe
Pasteurized
Wax rind
77
Dutch Cheeses
The use of sheep’s milk is extremely rare among traditional Dutch cheeses and
Vintage Grand Ewe one of the most unique cheeses to come from Holland. The
natural ripening of Vintage Grand Ewe makes it comparable to the Ossau-Iraty
cheeses found on the French side of the Pyrenees Mountains. The taste is well
balanced with a rich milk flavor and undertones of butterscotch and salt. The
texture is creamy yet still slightly crumbly as you would find in most fine aged
cheeses.
Made by Unikaas
From Holland
Sheep’s milk
Pasteurized milk
9 lb wheel
Aged 6 months
Cheese Index
C o w ’ s Mi l k C he e ses F r e s h C ow
14963 Brillat Savarin w/Cranberry
French
14964 Brillat Savarin w/Papaya
French
14200 Fromage Blanc
USA
14457Ladysmith
USA
14460 Ladysmith Mini
USA
14461
Ladysmith Mini w/ Chive
USA
14458 Ladysmith w/ Arugula
USA
14456 Ladysmith w/ Chives
USA
15288Quark
USA
14453 Queso Fresco
USA
14906 Regal de Bourgogne w/Herbs
French
14911
Regal de Bourgogne w/Mustard French
14905 Regal de Bourgogne w/Rasins
French
14910
Regal de Bourgogne w/Truffles French
Soft R i pe ne d
14960 Black Truffle Brie
French
23827 Brie 60% Isifrance
French
09653 Brie du Pommier
French
23154 Brillat Savarin Affinee
French
23148 Brillat Savarin with Truffle
French
23202 Camembert Isigny St Mere
French
23846 Camembert Le Pommier
French
23151Chaource
French
01116Cirrus
USA
23765Coulommier
French
23116
Delice de Bourgogne
French
14942 Explorateur Mini
French
14944 Fougerus Mini
French
23726 Fromage de Meaux
French
23719 Fromager d’Affinois French
14942 Grand Marnier Brie
French
14961
Gratte Paille
French
14311
La Petit Crème
USA
14945l’Aviateur
French
14959 l’Aviateur Mini
French
23152 Le Fougerus
French
14962 Le Sangle
French
14262 Moses Sleeper
USA
14313
Original Brie
USA
23158 Pave d’Affinois
French
23162 Pierre Robert
French
23142 Pont l’Eveque, Grand
French
10515
Saint Marcellin French
01114Seastack
USA
14312
Tripple Cream Brie
USA
01117Trufflstack
USA
14220Weybridge
USA
14321
Yellow Buck Camembert
USA
Se m i -Soft 14463 Aged Ladysmith
USA
21538 Asiago Pressato
Italy
14115 Campfire
USA
99163 Crimson Fire
USA
07079 Dutch Hollow Dulcet
USA
14452 Gouda, Organic
USA
14454 Gouda, Organic w/ Chili, Chive, and
OnionUSA
14451
Gouda, Organic w/ Herbs
21140
Gouda, Red Wax
10756 Just Jack
21083Kraeuterchatz
01220 Lou Bergier Pichin
22920 Mahon, Young
14104
New Moon
14099Pluvius
21554 Provolone Piccante
23121
Pyrenees Montcayol
05353 Red Alder
21609 Sottocenere
21547 Toma Peidmontese
22929Ubriacone
14303 Vella Dry Jack
W a sh e d R i n d 23829 Abbaye Ste Mere
14914
Chablis Chalancey
23201 Chimay Biere
23818 Chimay Grand Cru
12814Dorset
08198 Elderflower Tomme 23798 Epoisses de Bourgogne
08988Flatiron
21532 Fontina Val d’Aosta
14999 Graines des Vouges
14500Harbison
08187 Herve Exquis Bier
08188 Herve Exquis Doux
08189 Herve Exquis Pikant
14965Langres
14941
Langres, Coupe
23223 Le Poteaupre
23141
Livarot Petit
12959 Montboisses du Haut
23146 Munster AOC
21367 Munster Petit Doux
14103
Off Kilter
01170Oka
14265Oma
08185 Pave de Herve
10340 Pawlet 23119
Raclette Carre
21645 Raclette Lait Cru, Genepi
00018Reading
23170 Saint Nectaire
14912Soumatrain
00662 Taleggio 14913
Trou du Cru
Cheddar
14351
Bandage Wrapped Cheddar
11222
Barely Buzzed
14257 Cabot Clothbound Cheddar
01685 Cheddar with Porter
01683 Cheddar with Whiskey
01684 Cheddar with Wine
10167
Classic Reserve Cheddar
10729Flagship
99980 Flagship Reserve
10731
Flagship, Smoked
10169
Grafton Smoked Cheddar
08170Hopscotch
USA
Dutch
USA
Austria
Italy
Spanish
USA
USA
Italy
Basque
USA
Italy
Italy
Italy
USA
French
French
Belgian
Belgian
USA
French
French
USA
Italy
French
USA
Belgian
Belgian
Belgian
French
French
Belgian
French
French
French
French
USA
Canadian
USA
Belgian
USA
French
French
USA
French
French
Italy
French
USA
USA
USA
Irish
Irish
Irish
USA
USA
USA
USA
USA
USA
10728 Marco Polo
10725 No Woman
06502 Oak Smoked Cheddar
18360 Purple Moon
09358 Queen of Quality Cheddar
11228Seahive
00822Teahive
20685 Wookey Hole Cheddar
Ag ed 22906 Appenzeller Extra
21537
Asiago a’Allevo
12696 Beaufort AOP
10723 Big Ed’s 12960 Cantal Entre-Deux
23831 Cantalet Dore
22646 Caved Aged Gruyere
23729 Comte “Le Gelinotte” AOC
12818
Comte “Saut du Doubs” AOC
99162 Cougar Gold
21135
Gouda, 3 Year
21139
Gouda, 5 Year
21160
Gouda, Aged
21149
Gouda, Double Cream
11455
Gran Queso
21303 Grana Padano
14250Landhaff
22939 Mahon, Cured
21260 Old Amsterdam
21351
Parmigiano Reggiano
21250Perrano
21643Pleinvent
10341
Rupert 46662 San Joaquin Gold
00017Tarentaise
08363Toma
23646 Tomme de Savoie Fermiere
21642 Vacharin le Plisse
23219 Vieux Chimay
21644 Vully Rouge
USA
USA
Irish
USA
USA
USA
USA
English
21557
Mountain Gorgonzola
11009Oregonzola
11005 Original Blue
11011
Rogue River Blue
23402 Saint Agur
20661Shropshire
11018
Smokey Blue
01039Stilton
Italy
USA
USA
USA
French
English
USA
English
Go at’s Milk C h e e s e s Swiss
Italy
French
USA
French
French
Swiss
French
French
USA
Dutch
Dutch
Dutch
Dutch
USA
Italy
USA
Spanish
Dutch
Italy
Dutch
Swiss
USA
USA
USA
USA
French
Swiss
Belgian
Swiss
B lue
07178 Azul Penacurada
Spanish
12762 Bay Blue
USA
14261
Bayley Hazen Blue
USA
11021 Big Boy Blue
USA
23193 Bleu d’Auvergne
French
23845 Bleu d’Auvergne, Terre des Volcans
French
23127
Bleu de Causses
French
11003 Buttermilk Blue
USA
11007
Buttermilk Blue Affinee
USA
21010Cambozola
Germany
00242 Cambozola Black Label
Germany
11037
Caveman Blue
USA
11019
Crater Lake Blue
USA
23844 Fourme d’Ambert Terre de Volcans
French
23196 Fourme d’Ambrert French
23709 Fromager d’Affinois Bleu
French
21533 Gorgonzola Dolce
Italy
21553 Gorgonzola Piccante
Italy
11026
Little Boy Blue
USA
11001
Moody Blue
USA
Fres h
23180 Carre du Berry
French
23178Chabiquet
French
18250 Chevre Fire Rosted Chili
USA
18252 Chevre Garlic and Herb
USA
6549
Chevre, Olive Medley
USA
6574
Chevre, plain
USA
18252 Chevre, Plain
USA
14708 Goat’s Milk Ricotta
USA
6547
Hickory Smoked Chevre
USA
6761
Organic Feta
USA
23125 Pave de Jadis
French
18830 Purple Haze
USA
23184 Pyramide Ash
French
14266 Raw Milk Feta
USA
6546
Roasted Garlic and Chive Chevre USA
23181
Saint Maure
French
23773 Soreda Cabecou Feuille
French
5648
Spiced Pepper Chevre
USA
Soft Rip ened 11382
Bermuda Triangle
05350Bijou
14208 Bonne Buche
05600 Buche Maitre Seguin
05601Bucherondin
18244 California Crottin
22916 Cana de Cabra
05602Caprifeuille
05349Coupole
14207Cremont
23720 Florette Chevre
14707 Goat Log, Aged
14703 Goat, Aged Wheel
14704 Green Peppercorn Brick
14706 Green Peppercorn Cone
14705 Green Peppercorn Pyramid
11383
Humboldt Fog
18825 Humboldt Fog Mini
05597 Le Chevrot
05596 Le Chevrot, Mini
05328 Monte Enebro
23187 Pico Affinee
14916
Trad du Berry Buche
14917
Trad du Berry Pyramide
14915
Trad du Berry Rond
14700 Triple Cream
14701
Triple Cream Mini
07181Veigadarte
USA
USA
USA
French
French
USA
Spanish
French
USA
USA
French
USA
USA
USA
USA
USA
USA
USA
French
French
Spanish
French
French
French
French
USA
USA
Spanish
81
Cheese Index
A ge d
14702 Aged Grating Sticks
21170Balarina
21142Benning
23111
Chabichou du Poitou
22906 Drunken Goat
21451
Drunken Goat Mini
22924Garrotxa
22908Ibores
11390
Lamb Chopper
11388
Midnight Moon
22919 Naked Goat
22907Patacabra
22897 Queso de Vare
Et c
23188 Bleu Chevre
00497 Chevre Blue
18832 Chevre Noir
USA
Dutch
Dutch
French
Spanish
Spanish
Spanish
Spanish
Netherlands
Netherlands
Spanish
Spanish
Spanish
French
USA
Canadian
She e p ’ s Mi l k C heeses F r e s h
00334 Barrel Aged Feta
Greece/Balkans
23218Feta
Greece/Balkans
21046Halloumi
Greece/Balkans
18639 Willapa White
USA
Se m i -Soft 21610
Cacio de Roma
Italy
11638
Fresh with Ewe
USA
21081
Klassich Farmhouse
Austria
21069Manouri
Greece/Balkans
22913 Rustico with Black Pepper
Italy
21612
Rustico with Red Pepper
Italy
Soft R i pe ne d
22910 Cana de Oveja
Spanish
23713 Fromager a’Affinois Brebis
French
23695Perail
French
09427 Saveurs du Maquis
French
A ge d
23777 Agour Brique
23731
Ardi Gasna
23778 Brebis Fermier au Lait Cru
21175Ewephoria
22937Idiazabal
22937Idiazabal
22899 Manchego Viejo, 12 Months
22961 Manchego, 3 Months
22960 Manchego. 6 Months
23740Ossau-Iraty
22898 Paski Sir
21310
Pecorino Romano
09740 Pecorino Romano Brunelli
Sheep
Sheep
Sheep
Sheep
Sheep
Sheep
Sheep
Sheep
Sheep
Sheep
Sheep
Sheep
Sheep
21313
Pecorino Romano Fulvi
21535 Pecorino Toscano
21315
Pecorino Toscano Sagianato 08726Pepato
23243 Petit Basque
07177Tuada
21146
Vintage Grand Ewe
22921Zamarano
Sheep
Sheep
Sheep
Sheep
Sheep
Sheep
Sheep
Sheep
23787 Roquefort, Vieux Berger
23402 Saint Agur
20661Shropshire
11018
Smokey Blue
01039Stilton
11027
Two Face Blue
22930Valdeon
French
French
English
USA
English
USA
Spanish
Blue 23780 Bleu de Basque
18637 Ewe Moon
23712
Roquefort, Black Label
23787 Roquefort, Vieux Berger
T r iple C r e am C h e e s e s Sheep
Sheep
Sheep
Sheep
Mix ed Milk Cheeses
23708Bethmale
08090Bosina
22926 Campo de Montalban
10730Flagsheep
22963 Iberico 3 Months
22962 Iberico 6 Months
21063Kasseri
08019 La Tur
08021Rochetta
11027
Two Face Blue
22930Valdeon
French
Italy
Spanish
USA
Spanish
Spanish
Greece/Balkans
Italy
Italy
USA
Spanish
Blue Cheeses
07178 Azul Penacurada
Spanish
12762 Bay Blue
USA
14261
Bayley Hazen Blue
USA
11021 Big Boy Blue
USA
23188 Bleu Chevre
French
23193 Bleu d’Auvergne
French
23845 Bleu d’Auvergne, Terre des Volcans
French
23780 Bleu de Basque
Sheep
23127
Bleu de Causses
French
22901 Blu di Bufala
Italy
11003 Buttermilk Blue
USA
11007
Buttermilk Blue Affinee
USA
21010Cambozola
Germany
00242 Cambozola Black Label
Germany
11037
Caveman Blue
USA
00497 Chevre Blue
USA
11019
Crater Lake Blue
USA
18637 Ewe Moon
USA
23844 Fourme d’Ambert Terre de Volcans
French
23196 Fourme d’Ambrert French
23709 Fromager d’Affinois Bleu
French
21533 Gorgonzola Dolce
Italy
21553 Gorgonzola Piccante
Italy
11026
Little Boy Blue
USA
11001
Moody Blue
USA
21557
Mountain Gorgonzola
Italy
11009Oregonzola
USA
11005 Original Blue
USA
11011
Rogue River Blue
USA
23712
Roquefort, Black Label
French
23154 Brillat Savarin Affinee
14963 Brillat Savarin w/Cranberry
14964 Brillat Savarin w/Papaya
23148 Brillat Savarin with Truffle
23151Chaource
14942 Explorateur Mini
14961
Gratte Paille
14945l’Aviateur
14959 l’Aviateur Mini
23162 Pierre Robert
14906 Regal de Bourgogne w/Herbs
14911
Regal de Bourgogne w/Mustard
14905 Regal de Bourgogne w/Rasins
14910
Regal de Bourgogne w/Truffles
14700 Triple Cream
14701
Triple Cream Mini
French
French
French
French
French
French
French
French
French
French
French
French
French
French
USA
USA
14905 Regal de Bourgogne w/Rasins
French
14910
Regal de Bourgogne w/Truffles French
6546
Roasted Garlic and Chive Chevre USA
22913 Rustico with Black Pepper
Italy
21612
Rustico with Red Pepper
Italy
09427 Saveurs du Maquis
French
11228Seahive
USA
23773 Soreda Cabecou Feuille
French
21609 Sottocenere
Italy
5648
Spiced Pepper Chevre
USA
00822Teahive
USA
01117Trufflstack
USA
22929Ubriacone
Italy
S m o ke d C h e e s e s 14115 Campfire
10731
Flagship, Smoked
10169
Grafton Smoked Cheddar
06547 Hickory Smoked Chevre
22937Idiazabal
22937Idiazabal
11001
Moody Blue
06502 Oak Smoked Cheddar
USA
USA
USA
USA
Basque
Spanish
USA
Irish
F lavo r e d C h e e s e s 23731
Ardi Gasna
Basque
11222
Barely Buzzed
USA
14960 Black Truffle Brie
French
14963 Brillat Savarin w/Cranberry
French
14964 Brillat Savarin w/Papaya
French
23180 Carre du Berry
French
01685 Cheddar with Porter
Irish
01683 Cheddar with Whiskey
Irish
01684 Cheddar with Wine
Irish
18250 Chevre Fire Rosted Chili
USA
18252 Chevre Garlic and Herb
USA
6549
Chevre, Olive Medley
USA
99163 Crimson Fire
USA
22906 Drunken Goat
Spanish
21451
Drunken Goat Mini
Spanish
08198 Elderflower Tomme French
14454 Gouda, Organic w/ Chili, Chive, and
OnionUSA
14451
Gouda, Organic w/ Herbs
USA
14942 Grand Marnier Brie
French
14704 Green Peppercorn Brick
USA
14706 Green Peppercorn Cone
USA
14705 Green Peppercorn Pyramid
USA
08170Hopscotch
USA
21083Kraeuterchatz
Austria
14461
Ladysmith Mini w/ Chive
USA
14458 Ladysmith w/ Arugula
USA
14456 Ladysmith w/ Chives
USA
10728 Marco Polo
USA
10725 No Woman
USA
08726Pepato
Italy
18830 Purple Haze
USA
18360 Purple Moon
USA
23121
Pyrenees Montcayol
Basque
14906 Regal de Bourgogne w/Herbs
French
14911
Regal de Bourgogne w/Mustard French
83