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March Cheese Special: Pedrozo Dairy's Black Butte Reserve
Tim Pedrozo’s passion for having a small herd of cows grazing on permanent pasture is the inspiration for making farmstead cheeses that let the quality of the milk and variety of grasses in the pasture permeate every bite. Tim is a third generation dairy farmer. In 1996 he and his wife, Jill, bought their own small herd of Jersey and Holstein cows. Two years later they made a life altering decision and moved their cows and family to the small northern Sacramento Valley town of Orland to purchase their own dairy and cheese making facility. They both learned how to make a Gouda-style cheese from the former owners, and their first two cheeses were born-Northern Gold, and Black Butte Reserve. Over the years they have had the opportunity to glean tips and techniques from some of the best in the industry. Their cows are the reason for making cheese. They love living on the pasture and spend all day every day out on green grass. Mild winters mean grasses grow year round, but the particular types of grasses growing each season make the flavor of their cheeses vary from season to season. Spring grasses are celebrated in their premier cheese, Black Butte Reserve. BLACK BUTTE RESERVE made by Pedrozo Dairy (Orland, CA) – Firm cheese made from raw cow’s milk which comes from the dairy’s own Holstein and Jersey cows. It is slightly curdy, yet buttery, with a tangy and spicy flavor and distinct notes of dried green peppercorns. Pairs well with light and fruity reds. Case qtr 1/8# Specially Priced for March Ask for Details! |
New & Returning
March 8!
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In the News:
An Interview with Neals Yard Dairy's Randolph Hodgson
A Bite of Pecorino for Your Health
Challerhocker: Silky, Dense, Creamy Good
2009 American Cheese Society Contest Results: Over 1,300 submissions!
Tumalo Farms Classico Best in Show & 2nd Runner-Up Overall at World Cheese Championship
Andante Dairy in Bon Appetit April 2009
Castelvetrano Olives featured in San Francisco Chronicle
Introdu
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Australian
RED SQUARE
made by Tasmanian Heritage
(Tasmania) – This is a sumptuous traditional washed rind cheese made
with pasteurized cow’s milk. Upon maturation, the interior of the slightly
sticky and pungent orange rind reveals a glossy custard-like centre which
offers a surprisingly mild yet pronounced robust flavor. As with all washed
rinds Red Square smells much stronger than it tastes. Tasmania’s unpolluted
environment and stable, temperate climate lend themselves to the production
of the finest quality dairy products. Case 2/2#
Ireland
ARDRAHAN made by Eugene Burns (West Cork, Ireland) – Semi-soft cheese made from cow’s milk; it has a distinctive earthy aroma. The washed rind takes on a golden hue as it ages; under the burnished rind, the buttery yellow cheese turns amber at the center and has a firm and mildly chalky texture. The flavor of this cheese is earthy, savory, smoky and pungent with a delicate saltiness and a finish reminiscent of a young Gruyere. Case 1/3#
Italy
Agrimontana,
based in Borgo San Dalmazzo in the province of Cuneo in Italy, was
established in 1972 and has since become a leader in the production of
premium quality jams and preserves. Their detailed ingredient list is
usually two items long: fruit and cane sugar from the Mauritius Islands!
See The Condiments Section of Our Product Availability List.
BRINATA made by Il Forteto (Tuscany, Italy) – Brinata means “early morning frost” in Italian and beneath this beautiful white rind is a sweet wonderful cheese. Made from a complex production process, with only the purest sheep’s milk, this cheese has a soft, smooth texture with bright tangy flavors. Serve with a Sancerre or German Riesling. Case 3/3#
JUNI (Piedmont, Italy) – Sourced by the quality importer Forever Cheese, the cheesemaker also makes their Castelrosso. This cheese is similar in style, natural rind, but is in a smaller 2# format that is studded with juniper berries. Like Castelrosso, it is crumbly and flaky when young becoming creamier and stronger as it ages. Case 4/2#
MARMOTTINO PICCOLO
(Vallee d’Aosta, Italy) – This little pasteurized cow’s milk cheese is named
after the marmots that can be seen scampering around the Alps in this part
of Italy. Made with whole milk and lightly washed, the rich creamy cheese
is sweet like mountain cow’s milk with hints forest and mushrooms.
Case
9/1#
ROCCOLO
made by Arrigoni (Lombardy,
Italy) – Firm cheese ma
de from raw cow’s milk. This farmstead cheese has a
soft texture near the rind that gets slightly harder toward the core. It is
known for its extraordinary complexity, in both flavor and aroma. Ripened
on wooden boards in a mold-rich cave, the rind develops a variety of colors
and fragrances. The name refers to the stone cylindrical buildings that are
used as shelters for Alpine hunters. Best with light, fruity red wines.
Case
1/6#
Netherlands
EWEPHORIA
(The Netherlands) – Semi-hard cheese made from pasteurized sheep’s milk.
Made in the style of the great Dutch Goudas and aged for a minimum of 12
months, this cheese is rather hard, with some crystalline structure to
provide a pleasant textural contrast. The aroma is bold and nutty, with the
faint traces of meatiness. The flavor is truly reminiscent of caramel, with
soaring hazelnut notes and a hint of salt in the finish. Pairs well with
dried and full-bodied whites, or light and aromatic reds.
Case 1/9#
Spain
TRONCHON made by
Montesinos (Murcia, Spain) – Semi-firm cheese ma
de with a combination of
pasteurized cow, goat and sheep´s milks according to the tradition of the
Sierra Maestrazgo. It is aged for a minimum of six months using
time-honored methods. This cheese is has a delightful aroma. This uniquely
volcano-shaped cheese has a smooth, buttery, fresh flavor and springy
texture, along with a delightful aroma. Pairs well with a fruity red Rioja.
Case 2/5#
Switzerland
BLAUES WUNDER
made by Kaserei Raz (Detligen, Bern, Switzerland) – Semi-soft blue cheese
made from thermalized cow’s milk made by Christoph Raz. This cheese is gray
in color and has a thin, yet surprisingly sturdy bloomy rind that provides
an excellent textural and aesthetic counterpoint to the pale bone-colored
pâte (think artisanal Montbriac). The aroma is loamy and woodsy, with a
faint hint of autumn leaves. The flavor is mild and slightly sweet with the
softest hint of ‘blue’ flavor. The finish is pleasant and clean, and the
‘autumnal’ feel of this cheese is carried through to the end, providing yet
another level of interest to this striking and memorable cheese. Case
5/600gr
LE CHARMAND
made by Ernst Dirriwachter (Toggenburg,
Switzerland) – Ern
st Dirriwachter the ever vigorous cheesemaker/inventor was
prompted by his sommelier friend to make this cheese. A small pudgy round
of raw cow’s milk, it is washed with a sweet white wine for several months.
This produces a lovely delicate flavor and aroma that is not as strong as
its well washed godfather, Forsterkase. To keep it together during its
initial aging, it is wrapped with cotton producing a pie like appearance and
everyone will want a slice!
Case 2/2#
United States
Caspian
made by Jasper Hill Dairy
(Greensboro, VT) – Named for nearby Lake Caspian, the cheese takes its cue
from the French. This is a pasteurized cow’s milk cheese that has been
wrapped in grape leaves soaked in icewine. It’s creamy and the flavor is
tangy with grassy notes and a slightly sweet finish. Case 9/8oz
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