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New World Cheeses USA, Canada & Australia

 

 

          

We tell everyone that comes into the store ....the concept
 of cheese in America has changed! It is no longer just Velvita
and American cheese.  With lush pastures that span the entire
continent there are many well tended herds of sheep,
goats and cows producing milk as good as any place in the world.
 In some cases we pay homage to European cheese making
 traditions and in others our best artisans are creating
American Originals like Color Rouge and San Joaquin Gold. 
Regardless of their inspiration cheese makers in North America
produce cheese that compete at the highest level!



 

MOUCO from Fort Collins

ColoRouge
$7.99/5.3 OZ. WHEEL

 

 

Award Winning Cheese from Colorado

Haystack Mountain Pyramid Goat Dairy 
$16.50/7OZ.

Haystack Mountain Haystack Peak
This creamy fresh-ripened goat cheese has a creamy interior enhanced by
a bloomy-rind surface that gives it character and complexity.  Serving
suggestions: Goes well with quince paste or jam, toasted almonds or
an assortment of dried fruits. Pair with Sancerre or fruitier wines such
 as Pinot Gris, Reisling or Gewurztraminer.  Awards: American
Cheese Society, 2004, 2006 and 2007. Chosen by Saveur Magazine
 as one of American’s best artisanal cheeses in April 2005. 2005.

 

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Barely Buzzed
Lavender and Coffee Rubbed Cheddar
$31.45/LB

From Russia With Love...
Professor of Russian Studies (Erik) and his lovely Russian born
 Physician wife (Inga) make farmstead goat cheese and yogurt together!
These 2 have a great story read it in the Moab Times
... http://www.moabtimes.com/printer_friendly/334715 


Castle Valley Creamery Moab

Sweet and Savory Chevre $8.50 8-oz tub ...easy to use Inga and Erik do all the work ...just spread them on anything that resembles  muffins, toast or a cracker...scooping them up with vegies would also be good!  The sweet ones are particularly nice on Effies Award Winning Corn and Oat Cakes...see below!

 

Sweet flavors for breakfast or desert!
Cranberry Orange Spice
Cherry Almond Delight
Apricot Vanilla
 Honey Lemon

Savory Flavors For Appetizers
Herbes de Provence
Jalapeno
Toasted Pine Nut, Basil & Olive Oil
Sundried Tomato, Basil & Olive Oil (seasonal)

 

 

$6.99/6 oz.

 

Vermont

Vermont Butter and Creamery
...one of our favorite cheese makers so I am spending a little more time
giving you some of their suggestions that are elegant yet simple to produce! 

 

BON BOUCHE   ...BIJOU    ...COUPOLE

BONNE BOUCHE
$11.99/4 OZ.

Vermont Butter & Cheese Creamery’s Bonne Bouche

This hand ladled, ash-ripened cheese was first introduced in 2001.
 Bonne Bouche literally means good mouthful and is a French term used
to describe a tasty morsel. Bonne Bouche  is simply that and won
instant acclaim among chefs, retailers and food writers. It won first
 place for aged goat cheese at the American Cheese Society competition.

• Mild, fresh goats’ milk flavor
• Texture very smooth and creamy
• Rind sweet and mild
• Notes of fresh flowers, citrus, hazelnuts
• Packaged in its own micro-cave to protect the
  cheese and help the ripening to continue
  

  Serving Suggestions

  • Wrap the entire cheese in phyllo dough and gather the ends to make
     a purse. Bake for 15 minutes until crisp. Serves two to
    four with salad greens.
    
  • Feature on a cheese board or in its own crate with
    fresh bread, nuts and dried fruits.
    
  • Dry in a cooler, cut in half and shave slices to
    add piquancy to salads, soups, risotto, and pasta.
    
  • Cut a quarter of the Bonne Bouche. Serve the slice surrounded
    with spears of grilled asparagus. Drizzle with balsamic vinegar.

BIJOU  CROTTINS
$9.99/2-2OZ

An American line of French-style ripened goats’ cheeses would
not be complete without a small bijou-like crottin.
When wrapped in its micro-cave, the cheese is still fresh with
a delicate rind. As it ages the interior becomes soft and the flavor
more  robust. When in France,  you cannot read a menu that does
not include chevre chaud.
 
Simply cut Bijou in half and place rind side up on a baguette.
Toast under the broiler for five minutes and serve with a salad.
This French-Style Bistro entrée is perfect for a gathering with friends.

• Mild, fresh goats’ milk flavor
• Texture very smooth and creamy
• Rind sweet and mild
• Notes of fresh flowers, citrus, hazelnuts, yeast
• Packaged in its own micro-cave to protect the
  cheese and allow the cheese to continue to ripen

Serving Suggestions

• Make a traditional Toasted Bijou salad.
  
• Dry Bijou in the cooler and add olive oil with fresh herbs.
  
• Feature several Bijou both fresh and aged on a cheese
  board with crusty bread, nuts and dry fruits
  
• Fold slices of prosiutto around slices of Bijou, warm in the
  oven until cheese melts, serve with braised or fresh marinated endive.
  
• Grill on top of a caramelized onion tart or frittata.
  
• Dry in a cooler and shave or grate to give intense
  aged goat cheese flavor to all dishes and sauces.
  
• Place slices of Bijou on phyllo dough, bake for five minutes.
  While browning in the oven cook a blend of dried cherries,
  chopped hazelnuts, and honey to serve as an accompaniment

COUPOLE
$15.99/6.5 OZ.


Coupole is milder than the Bijou and Bonne Bouche. The texture is
dense and very creamy and the rind is sweet with a yeast flavor that
increases as the cheese ages. Coupole reaches its maturity
after 45 days and there is a fabulous contrast between the strong
 ripened flavor of the rind and the delicate fresh taste of the pate.

• Mild, fresh goats’ milk flavor
• Texture very smooth and creamy
• Rind sweet and mild
• Notes of fresh flowers, citrus, hazelnuts
• Packaged in its own micro-cave to protect the
  cheese and help the ripening to continue

Serving Suggestions

• A must have for a varied and eye appealing
  cheese board. Serve with nuts and dried fruits.
  
• Cut a wedge and place on top of radiccio and watercress.
  Garnish with walnut oil and cracked pepper.
  
• Toss aged Coupole with Tagliatelle, smoked salmon, and leeks.
  
• Dry aged Coupole and shave strips to garnish
  fried polenta. Drizzle with white truffle oil.
  
• Slice Coupole and a ripened pear. Arrange each
  wedge on top of whole wheat nut bread.

 

 

 

MT TAM $25.99/lb. 

    

Just North of the San Francisco Bay, Mt. Tamalpais rises like a
monument to Northern California's natural beauty. In deference,
Cowgirl Creamery  named its signature cheese MT TAM. It's a smooth,
creamy, elegant, 10-oz, triple-cream - made with tasty organic milk
from the Straus Family Dairy. MT TAM is firm, yet buttery with a mellow,
earthy flavor reminiscent of white mushrooms.
 

1st Place - Los Angeles County Fair, 2008
2nd Place - American Cheese Society, 2008, Chicago
2nd Place - California State Fair, 2009

Red Hawk $27.99/lb.

      

Cowgirl Creamery captures the essence of West Marin with its
Red Hawk, a triple-cream, washed-rind, fully-flavored cheese
made from organic cow milk from the Straus Family Dairy.
 Aged four weeks and washed with a brine solution that tints
the rind a sunset red-orange, Red Hawk won Best-In-Show at the
American Cheese Society's Annual Conference in
2003 and a Gold Ribbon and 2nd Best-in-Show in 2009.

1st Place - Los Angeles County Fair, 2008

  

Uncle Jerry's Marinated Goat Cheese

try this with one of our La Brea Baguettes!

 

... we start off by warming up EVOO with a Bay Leaf, Thyme and a
 Rainbow of Peppercorns.  When the peppercorns start to pop we pour the

aromatic oil over the Laura Chenel Chevre then add thinly sliced fresh garlic
and basil.  My advice is don't let the oil go to waste mop it up with

the baguettes or use as a dressing on pasta!

 

Marinated Goat Cheese 5.5 Oz. Portion $9.99

La Brea Baguettes $3.99
(from the freezer bake at 400 degrees for 9 minutes)

  Laura Chenel 11 OZ. Chevre $10.99

Humboldt Fog $29.35/LB

       

Our signature offering, Humboldt Fog® is an elegant,
 soft, surface ripened cheese. The texture is creamy and luscious
with a subtle tangy flavor. Each handcrafted wheel
features a ribbon of edible vegetable ash along its center and
 a coating of ash under its exterior to
 give it a distinctive, cake-like appearance. An American Original!

Serving Suggestions

White Wine Pairings...
Chenin Blanc, Pino Grigio, Savignon Blanc, Sancere, Sparkling Wine

Red Wine... Carignane, Pinot Noir

 

Truffle Tremor $33.50/LB

The classic flavor of truffle meets the velvety perfection of
ripened goat milk cheese. Earthy, elegant, and sophisticated, it's sure to
make even the most distinguished taste buds shake!
Serve with Pinot Grigio or Albarino or adding a slice to mashed potatoes!

White Wine...
Chenin Blanc, Pinot Grigio, Sauvignon Blanc, Albarino

Red Wine...
Carignane, Pinot Noir
Desert Wine ...Sauternes,

Purple Haze
$7.99 4 OZ. WHEEL

Fresh goat cheese in a three inch round chevre disk. The perfect
mixture of lavender and fennel pollen gives this cheese a
sweet flavor that plays off the acidity in the cheese for a delightful
complement. 

White Wine...
Pinot Grigio, Viognier, Cava, Albarino

Red Wine... Zinfandel

 

 

 

Point Reyes Blue..... $19.99/lb Point Reyes Blue Cheese Dip....(out of stock)

Rouge et Noir Triple Crème Brie 
$13.99 8 OZ. WHEEL

 

For the first time ever, an American cheese company
beat the French in an International Competition for
Brie Cheese! Marin French Cheese Factory took top honors
at the 2005 World Cheese Awards in a blind International tasting
competition with Brie cheese factories from around the world.

This was a dramatic follow up to being awarded The Winner
of Best Soft Ripened Cheese in North America in 2003 by the
American Cheese Society. Delicious flavor and luscious texture is why the
Rouge et Noir Triple Crème Brie Beat the French.  Marin
French Triple Crème is described as luxurious and slightly
sweet with an irresistibly creamy texture. Pairs well
with Champagne and Strawberries!

 

Fiscalini Bandaged Wrapped Cheddar 
$23.99/LB

Award winning cheesemaker Jorge Mariano Gonzalez handcrafts
 and inspects every 60 pound wheel of Fiscalini Farms' bandage-wrapped
raw-milk cheddar. It is quite rare for an English-style farmhouse cheddar
 like this to be produced in the U.S. All natural ingredients are
used in the cheesemaking process. Made from Fiscalini's own milk
 and aged for 18 months on the property, this cheese was
voted "Best Farmhouse Cheese" at the 2002 American Cheese Society Awards
 in Washington D.C. It is a wonderful example of the success of the
artisan cheese movement in the U.S. today. Rich, buttery and sharp,
 Fiscalini Farmstead Cheddar is a world-class cheese.

 

 

 

 

 

 

Seastack
$15.99 6+ OZ. WHEEL

   

Seastack is our Pacific Northwest soft-ripened original. It is
 inspired by the gorgeous rock formations that dot the Pacific Northwest
 coast. Seastack is a mold-ripened, semi-lactic cow’s milk cheese that is
 the essence of slow food. It requires the best quality milk,
 the perfect environment and plenty of time. It is coated in vegetable ash and
salt before ripening, which gives it a mottled, wild look not unlike
their namesakes. Seastack is then ripened for two to three weeks to
achieve a silky texture with intricate layers of flavor. Its mild, earthy

 flavor intensifies with time, becoming piquant as it ages. Seastack is
best enjoyed within 45 days.  Made from pasteurized cow’s milk.

 

Pleasant Ridge Reserve
$32.99/lb.

Made of raw cows' milk from 9 cross-breeds. Cheesemaker
Mike Gingrich describes it best: 'Our cows graze lush pastures from early
spring through fall just as all cows did before the industrialization
of our food system. The result is milk that has excellent
nutritional value and more varied and subtle flavor notes as
expressed in the delicate flavor profile of Pleasant Ridge Reserve
 cheese.' We say: smooth, even pressed flesh with rich fruit, olives,
 herbs and a tang on the finish to rival the best Beaufort. Best in show,
 American Cheese Society 2001 and 2005. In Fall 2004 Mike built a
cheesemkaing room on premises and enlarged his aging caves, making
 this a true farmstead production. Uplands milks 150 cows
 in batches of 16, with an additional 45-50 yearlings and 50 calves.
The animals are outside all year round, going dry in
early winter and beginning to calve in late March. "Extra Aged"
 is matured for 12-18 months, intensifying its
flavors, especially the sweetness. 2008 American Cheese Society Winner:
 2nd in category.  Pair with Riesling or Vouvray!

"When we started the dairy we had a strong desire to make the best choices for the animals and the land and so far we’ve stuck to those goals. Some people call it “sustainable” and what it really comes down to is doing what ensures the well-being of our flock as well as the land we depend on. We think the key to sustainability is harmony – harmony with the land, the animals and our neighbors."

 

Dante Rich and nutty with a slightly dry but fabulously firm texture, Dante is delicious grated over steamy pasta or cold salads. 2nd Place Ribbon, American Cheese Society Competition in Burlington, Vermont, 2007. $30.99/lb.

 

Mona Blended with both sheep and cow milk, Mona is nutty and sweet on the tongue with a moist but sometimes crumbly texture. 3rd Place Ribbon, American Cheese Society Competition in Burlington, Vermont, 2007. $26.99/lb.

 

 

Marisa is a cheese worth seeking out, especially for entertaining. It took 1st place in its class at the 2005 American Cheese Society Competition and 2nd place in its class at the World Cheese Competition. It's a cave-aged cheese, mild and sweet, without a pronounced sheepiness. At first, I mistook it for a cheddar. It has similar caramel notes and a flaky texture, although it's grainier.... serve Marisa with homemade pickles and jams.

 

 

Hoja Santa Goat Cheese Bundles
$32.99 3 OZ. WHEEL

      

 

While spending time in Perugia, Italy,Paula Lambert became
enamored of Italian cheese, specifically fresh mozzarella.
Once back home in Dallas, Texas, Lambert realized
that she would be unable to get her hands or mouth on quality
mozzarella unless she made it herself. Thus, twenty-four years ago,
Paula Lambert's Mozzarella Company was born. Using milk from
local dairies, Mozzarella Company now produces a wide variety
of specialty cheeses.

These adorable bundles of fresh goat cheese are wrapped up like
tiny Christmas presents in the aromatic leaves of the hoja santa,
the Mexican Pepperleaf. The hoja santa (Holy Leaf) infuses the
lemony cheese with refreshing tones of mint and sassafras.  

 

...wasabi disk Westfield Farm Massachusetts

...wasabi disk 6oz. $10 Among rolling the green hills, clear blue skies, and fresh air of western Massachusetts, the Westfield goats and cows graze and frolic. Debbie and Bob Stetson left their previous careers as shipping professionals and took over the already working Westfield Farmfrom Letty and Bob Kilmoyer. After one month of rigorous training, the Stetsons stepped into the Kilmoyers' shoes and proceeded to carry on the Kilmoyers' tradition of producing artisanal, hand-made cheeses. In this singular goat cheese, Westfield Farm uses real wasabi from the rhizome of the wasabi plant. 2nd Place Ribbon, American Cheese Society Competition in Burlington, Vermont, 2007.

 

New World Cheese Includes the Aussies

Australia

Roaring Forties Blue
$25.36/LB.

King Island Dairy Roaring Forties Blue is a full flavoured blue
 with a sweet, slightly nutty character, a rich mouth feel and good
aftertaste. The rindless cheese is matured in its wax coating, which cuts

off the oxygen supply, promoting its sweet and fruity flavour.
he wax also assists in retaining the blue's moisture, creating a smooth
and creamy texture.The cheese is named after the infamous

Roaring Forties gales which frequently bring westerly winds of
more than 100km per hour to the island which lies on 40 degrees latitude.
 Roaring Forties Blue has enjoyed unsurpassed success at industry awards

around the country and the world, the most significant being the
2006 Champion at the 78th Annual British Empire

Cheese Show in Ontario, Canada.

 

 

 

 

 

PLEASE ASK FOR

JERRY, ELENI, MONTY OR THERESA! 
970-257 1557