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July Cheese Specials: Rogue Creamery Cheddars
In a patriotic nod this month we are featuring the All-American cheddars from Rogue Creamery. Milk for these cheddars are sourced from a single herd of Holsteins at nearby Bonanza View Farm. The five varieties we stock are all on special this month: CHOCOLATE STOUT featuring beer from local microbrewery Rogue Ales and Dagoba organic chocolate syrup LAVENDER with a bright floral note MORIMOTO SOBA ALE another Rogue Ales microbrew RAW MILK SHARP aged over a year ROSEMARY nicely balanced Specially Priced for July Ask for Details! |
New & Returning
JuLY 26!
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In the News:
Janet Fletcher on Andante Dairy's Tomme Dolce
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
Now at an Affordable Price So There is No Reason not to Adorn Your Cheese!
And Introducing a New Flavor: Saffron
Ireland
CASHEL
BLUE
made by J&L Grubb (Tipperary,
Ireland) – Semi-soft farmstead blue made from pasteurized whole cow’s milk
and vegetable rennet. It is medium-bodied with less salt than most blues;
when eaten young the flavors are mild and the texture is slightly crumbly.
When aged for six months the cheese becomes mellow and sweet, with a complex
blue tang that fades into a pleasantly lactic and minerally finish. Pairs
well with Northern Rhone reds, Alsatian Riesling, Vouvray, or a
Gewurztraminer.
Case
2/3#
Italy
Cacio di Bosco AL Tartufo made by Il Forteto (Tuscany, Italy) – Firm cheese made from sheep’s milk. This aged pecorino has firm, smooth texture with big flecks of truffle. There is a perfect balance between true truffle flavor and nutty, sweet, almost caramelized aged sheep's milk cheese. Case 1/4#
CACIOTTA
CAPRA FOGLIE DI NOCE made by
Latteria Perenzin (Treviso, Italy) – Firm cheese made from goat’s milk and
wrapped in walnut leaves. Beneath the leaves, this cheese has a slightly
coarse rind and ivory-colored paste; the texture is compact. The cheese
itself has a very floral, tangy flavor and is complemented well by the
nutty, earthy notes imparted by the leaves. Pairs well with dessert wines,
especially Venetian Raboso Passito. Case 1/5#
castelrosso
made by Caseificio Pier Luigi Rosso
(Biella, Italy) – Semi-firm
cheese
made from cow’s milk. This natural-rind cheese is cellar-aged for about 3
months on shelves made of silver fir. It has a flaky texture; this
incredibly thick-pâted cheese is made with the highly acidic red cow's milk,
which gives it a uniquely earthy flavor, along with a decidedly buttery
mouthfeel and a clean finish, with hints of hazelnut.
Case
2/7#
Pecorino
GINEPRO
(Emilia-Romagna,
Italy) – Semi-firm cheese made from raw sheep’s milk. The rind of this
distinctive cheese is a result of rubdowns of balsamic vinegar and olive
oil; beneath it lies a gorgeous bone-white pâte with a heady and sweet
aroma. During its 3-6 month aging process, the cheese is covered with
juniper berries. Subtly enhanced by the balsamic vinegar and juniper
berries, it has woodsy and herbal flavors as well as a fruity tanginess.
Pairs beautifully with Prosecco, Syrah or an Italian red. Case 2/6#
rosso di langa
made by Caseificio
dell’Alta Langa (Piedmont, Italy) –
Soft
cheese
made from cow and sheep’s milk and an annato-washed rind. The paper-thin
yet surprisingly resilient white rind covers a straw-colored and richly
fragrant pâte. At maturity this cheese has a delicate, velvety texture; the
flavors are sweet and slightly reminiscent of cherries.
Case
8/10oz
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#
United States
DANTE
made by Dane Huebner of Wisconsin Sheep Dairy
Coop (Strum, WI) – A firm cheese made from the pasteurized milk of grazing
sheep. Aged
for a minimum of six months, it has a rich, nutty flavor with a firm and
somewhat dry texture. Pairs well
with
medium red wines and
semi-sweet white wines.
Case
1/10#
TRIO made by Andante Dairy (Petaluma, CA) Exclusively for The Aniata Cheese Co. – Artisan cheesemaker Soyoung Scanlan brings a background in science and classical music to her craft. Each cheese has a musical term for its name. Trio was created just for the customers of The Aniata Cheese Co. It is a luscious triple cream that combines pasteurized cow’s and goat’s milk with crčme fraiche to achieve a harmonious balance of flavor and acidity. Enjoy with Champagne or light red and white wines. Case 4/1#
Now Available!
Original Raincoast Crisps from Lesley Stowe Fine Foods. Parisian-trained chef Lesley Stowe and her team have been pioneers on the Vancouver culinary scene for more than 20 years. Their Raincoast Crisps are made with all natural ingredients, in small batches, and are the perfect entertaining food. Call for Details or Read More Here!