Of all the American Cheese Assortments, the Western US was the hardest to narrow down to only four selections. Containing both California and Oregon, two of the major hubs of American Artisan cheese, the west produces an unmatched number of exceptional, award-winning cheeses. But after numerous tasting, we finally chose four of our favorites. Each bite is a revelation for just how far America has come as a leader in gourmet cheese. This assortment includes:
- Utah: Full Moon by Beehive Cheese: Full Moon carries earthy flavor undertones that reflect the unique four season climate where cheesemakers Tim and Pat live and make cheese. The initial sweetness of this cheese slowly fades as a rising sharpness tickles your tongue.(8 oz)
- Oregon: Smokey Blue by Rogue Creamery: A classic Roquefort style blue cheese that is cold smoked 16 hours with Oregon Hazelnut shells. The smoking process releases a sweet, creamy, smoky flavor that balances both the sharp blue flavor and sweet, creamy flavor of the raw milk. (8 oz)
- California: Hopscotch Cheddar by Fiscalini Farm: 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. (8 oz)
- Washington: Flagship Reserve by Beecher's Handmade Cheese: Flagship is a semi-hard cow's milk cheese with a uniquely robust, nutty flavor. It is carefully aged for one year under the watchful eye of the cheesemaker to fully develop its complex flavor and ever-so-slight crumble. (8 oz)
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