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Winner of the 2001 Best Exported British Cheese Award, Stinking Bishop is a washed rind cheese dating back to the Cistercian monks who once settled in Dymock where this cheese is made. Our variety is now made by Charles Martell, who works endlessly to carry on the traditional products of Gloucestershire. Washed in fermented pear juice (also called "Perry"), the cheese develops a stinky, pungent, orange-colored, sticky rind as Brevibacterium linens ripen the cheese from the inside out. At room temperature, this cheese will run across a plate. Named after the Stinking Bishop pear varietal from Gloucestershire, this cheese is a spectacular dairy experience. - Made from pasteurized cow's milk.
- Suitable for vegetarians.
- Photo depicts whole 4.5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Fontina is the symbol of agriculture in Italy's tiny, French speaking Aosta Valley region. The cows that produce the milk for Fontina Val d'Aosta graze on high-altitude Alpine pastures dotted with wildflowers and native herbs. Fontina is a great cooking cheese, as it melts evenly without losing any flavor. Extremely aromatic (some might say "stinky"), Fontina is best noted for its value as a savory and fruity table cheese. Its slightly grassy flavor embodies the taste of a true raw milk cheese.- Made from unpasteurized cow's milk, aged 90 days.
- Photo depicts whole 19 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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This is not the Munster with which most Americans are familiar. Alsatian Munster is another animal altogether. Munster is virtually the only regional cheese native to Alsace. It has a very pronounced, powerful aroma that is oddly reminiscent of fried eggs. Munster is smelly due to its washed rind. Cheeses such as Munster, Livarot, Pont L'Eveque, Taleggio, and Limburger are referred to as washed-rind cheeses. They are rubbed by hand with a cloth moistened by a brine solution of rock salt and water. This solution encourages the growth of the bacteria that give these cheeses their characteristically strong flavors and smells, while inhibiting the growth of mold. These cheeses have "red" rinds, which are actually closer to orange in color. Many cheese connoisseurs relish these cheeses, but they are certainly not for the timid. Their depth of flavor and character are difficult to match, and once you develop a taste for them they will surely rank among your favorites. - Made from cow's milk.
- Best enjoyed within seven days of delivery.
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Just north of the French border lies Chimay, a town in the Belgian forest of Mont du Secours. In 1850, Trappist monks built a Cistercian Abbey there as a place to study, pray and work. In 1862, the monks added a dairy and a brewery to the Abbey to help generate funds for their livelihood. Soon thereafter, they started making cheese from milk produced at the dairy that became quite popular at the local marketplace. Our Chimay cheese is a variation of their original recipe, but is even more special, as the rind is washed with their already famous Chimay beer rather than ordinary spring water. This new variety developed an incomparable flavor that delighted the nose as well as the palate. The cheese is semi-soft and has a nutty, well-finished flavor with just a hint of hops and malt. While its aroma is quite strong, the taste of the cheese itself is somewhat mild but not at all bland.- Made from scalded cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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