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A seasonal cheese, this limited availability product is only produced in the summer. Beemster's world famous milk becomes even more coveted during the last two weeks of March. The milk taken from the Beemster cows during this period is the creamiest milk of the year. This is the only milk used to create Graskaas, an exceptional Gouda-type cheese enrobed in a vibrant, green rind. During the limited "first grazing" period, enough milk is collected to craft just 2,000 wheels of Graskaas; only half of which are exported to the U.S. Made in the beginning of April and aged for one month, the recipe for Graskaas dates back to 1901.- Made from pasteurized cow's milk.
- This item is only available seasonally.
- Photo depicts whole 28 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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Herbs and Flowers Cheese, Kuh Heublumenkäse in German, is a seductive blend of fragrant dried flowers, herbs, and pure organic Bavarian cow's milk. Besides coming from high quality milk, this German cheese takes on extra character through the selection of organic flowers, including safflower, blue mallow, peony and marigold, mingled with rosemary, oregano and a dash of unrefined rock salt. The cheesemakers coat the cheese with herbs and flowers and then seal it with transparent wax. Throughout the cheese´s 6-month ripening period, the combined essences seep into the cheese's paste, rendering an innovative semi-hard cheese bursting with aroma. The creamy cow's milk balances perfectly with the herb and flower flavors.
Two cheese lovers founded the company Alp's True Cheese out of the conviction that Alpine cheese is one of the purest and tastiest in the world. They offer cheeses produced in the German and Austrian Alps through the combined efforts of Alpine village farmers and highly skilled master cheesemakers. Their collection demonstrates respect for the pristine environment and for the main player in true cheese production, the dairy cow. In the Alps, brown cows are free to graze on verdant mountain pastures and valleys from summer to early autumn. Over the winter, they are housed in cozy mountain dairy huts.
The exquisite cheeses of Alps' True Cheese hail from a unique harmony between environment, animal and man, and from a spectacular region steeped in centuries-old culture and tradition. Among their cheeses are international award winners as well as all-natural types without chemicals, artificial flavoring, coloring, gelatine or preservatives. Some are derived solely from silage-free milk stemming from cows which are not fed any genetically manipulated cereals.
- Made from organic cow's milk.
- Photo depicts whole 4 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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Emanuela Perenzin and Carlo Piccoli, the producers of the fine Perenzin cheeses from the Veneto, have just won their first gold medal of the year! Their Aged Caciottona di Capra Bio was recently awarded the gold at Biocaseus 2008.
From the “Valle del Piave” in the Province of Belluno, this Caciottona is made with pure organic goat's milk and is Bios certified. It is a semi-hard cheese—white, compact and crumbly to a degree, with a pleasantly persistent goat aroma. Underneath the mild hints of pasture is a full-bodied and well-rounded flavor. Produced by rennet coagulation, Caciottona is already tasty after a short period of ripening, but this version is aged for a year or more to produce a distinct piquant flavor.
The goat's milk comes from the Veneto region in the foothills of the Dolomite mountains where the Perenzin family has been producing cheese for four generations. Here, the animals roam freely and their milk reflects the varied grasses, flowers and herbs of these rich mountain meadows with its floral, tangy flavor.
- Made from organic goat's milk.
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We cut and wrap this item by the 1/2 pound.
- Whole form is 5 lbs.
- Please contact us if you would like to purchase the whole form.
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This PDO (Protected Designation of Origin) cheese was first produced in Greece in the 1960's. Today, it is one of Greece's most popular cheeses, sometimes spelled as "kefaloghraviera." Produced in Western Macedonia, Epirus, and the prefectures of Etoldkarnania and Evrytania, this hard table cheese is made from 100% sheep's milk. Often considered to be a cross between kefalotiri and graviera. It has a pleasant salty, and slightly nutty flavor with a rich aroma and smooth mouthfeel. Kefalograviera is great on its own or fried to make Saganaki.- Made from pasteurized sheep's milk.
- Photo depicts whole 20 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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Towering misty redwood trees and scenic rocky northern California coastline lured Mary Keehn to Humboldt County where she established Cypress Grove Chevre in 1984. From the very beginning, Cypress Grove has been recognized for its superior quality; winning more than 30 Gold Medals and Best of Show in national competitions.
Purple Haze is a recent addition to their line of cheeses. Lavender buds mixed with wild harvested fennel pollen give Purple Haze its addicting flavor. Its sweet flavor is wonderful as a dessert with honey and almonds or in a main dish with lamb. - Suitable for Vegetarians.
- Made from goat's milk.
- Photo depicts whole 5 oz. form of cheese.
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Once again, Anna Van Dijk has created a startlingly different goat's milk cheese. The base of this new cheese is a younger version of one of our favorites, Van Dijk; a tangy aged goat cheese. Made from the milk from her herd of 500 goats in Eindhoven, Holland, Anna has added a unique ingredient - marigold to this great cheese. Like Cornelia, Anna has achieved the perfect balance of flavors in her new concoction, Marygold.
Marigold, also known as calendula or pot marigold, was a popular ingredient throughout medieval and renaissance Europe. In Holland, according to Gerard's “Herbal”, “no broths are made well without dried marigolds.” Marigold gives color and a piquant touch to cheese, soups and stews. In fact, the petals were used to color cheese until annatto was introduced from America. The presence of marigold not only gives a slightly floral hint that complements the flavor of the cheese, but also creates a distinctive presentation with the creamy white color of the cheese sprinkled with orange and yellow flecks of petals. A must try for any lover of Dorothea or Van Dijk.
- Made from pasteurized goat's milk; aged over 60 days.
- Photo depicts whole 10 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 wonderful goat's milk cheese from Poitou in the Loire Valley comes to us in handcrafted wooden crates containing two four pound logs of the most exquisite chevre we have ever tasted! Each Buche de Chevre is aged for two months, during which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near the rind and gets progressively richer and creamier toward the center. When enjoying this cheese, you savor a delightful combination of flavors and textures in each bite. Buche de Chevre is a true delicacy that begs for a warm, crusty French baguette and a glass of robust red wine from neighboring Bordeaux, or a crisp White from the Loire Valley.- Made from pasteurized goat's milk.
- Photo depicts whole 3.85 lb form of cheese.
- We cut and wrap this item by the 8 ounce wedge.
- Please contact us if you would like to purchase the whole form.
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The Vermont Butter and Cheese Company story begins with this mild goat's milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room and board, learned the time-honored traditions of European artisanal cheesemaking. Working as a dairy lab technician in Vermont a few years later, she produced a chèvre for a banquet organized by Bob Reese, then marketing director of the state agriculture department. Chèvre was still largely unavailable in Vermont at the time - but not for much longer. Inspired by the response to her chèvre, Allison teamed up with Bob to found Vermont Butter & Cheese Company.
Since then, Vermont Chèvre has earned an honored place among chefs and consumers alike. Distinguished by a simple, mild, fresh goat's milk flavor, the cheese is highly versatile - an excellent ingredient in many dishes as well as on its own. While chèvre continues to grow in popularity, Vermont Chèvre maintains its reputation for quality through superlative taste, freshness, and lower salt. - Made from pasteurized goat's milk.
- Photo depicts whole 4 oz. form of cheese.
- Suitable for vegetarians.
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