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Today's Cheese

Bostoneo

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Wow, this one is a treat!

Kickapoo by Ludwig Farmstead
Kickapoo is named after the State Park which is near the creamery, and the Native American Kickapoo tribe that was prominent in this area. Kickapoo cheese is a Ludwig original recipe. Kickapoo is a semi-hard, raw milk cheese reminiscent of an aged Parmesan, with fresh, buttery flavors and a sharper finish. It has a distinctive green rind and pairs well with fruit, nuts, and honey.
Ludwig Farmstead Creamery is a European-style, farmstead creamery located in Fithian, Illinois. It sits on Feathercreek Farm, a 150-acre, fifth-generation family dairy farm originally settled in 1866. The Creamery was the vision of Jacob ("Jake") V. Ludwig, a University of Illinois graduate with a chemistry degree and a passion for cheese making. Upon graduating in 2009, Jake studied for a year as a cheese making intern in Pennsylvania, developing his own specialized Havarti-style cheese seasoned with habanero peppers. He then returned to Fithian where he designed and built the cheese making facility. Sadly, Jake lost his life before the cheese production came to fruition. To continue Jake’s dream, Jake’s father, Dave Ludwig hired a Dutch Cheese maker, Fons Smits, who developed several award winning recipes. Today they continue to produce a line of European style, raw milk, artisan aged cheeses in small batches. Their small batch cheeses are made with day-fresh milk supplied from their own Holstein cows, and they are very proud to have received the animal welfare certification, Certified Humane, for the raising and handling of their cattle.

 

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one of my favs

Belgian Bru - XL
This firm cow’s milk cheese is produced in small batches and aged for 14 months, and quickly became a new favorite. It is made using pasteurized milk, and the aging process gives Bru XL a great texture from the crunchy tyrosine crystals in the paste. These 14 months also provide ample time for the the flavors to truly develop, and there are generous caramel notes and hints of butterscotch. We loved this paired with some of our favorite Belgian beers, and it also paired well with red wines such as Cabernet. Serve as part of a cheese plate with fresh apples, pears, almonds or walnuts.

 

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Mull of Kintyre Mature Scottish Cheddar
Situated on the West Coast of Scotland, the Mull of Kintyre is the southwesternmost tip of the Kintyre Peninsula. This remote corner of the world has a mild climate which is ideal for dairy farming. The cheese, named after the location, is produced exclusively by the Campbeltown Creamery. This fine cheddar features the distinct crunch of salt crystals that is typically sought after by connoisseurs. Made from the fresh milk of local herds, this fine cheese is carefully matured for a minimum of 14 months. Mull of Kintyre Cheddar is a truly fantastic, full, rich, matured cheese with a touch of honey sweetness.

 

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BellaVitano Chai by Sartori
East meets west in this exotic pairing with the spiciness of Chai and Sartori's creamy and sweet BellaVitano. Proof that delicious pairings can bridge together any hemisphere. Pair with Asti Spumanti, Moscato, or Lambrusco wines. BellaVitano Chai by Sartori is perfect to serve with sweet pastries, nuts, oranges, cranberry biscotti, or dark chocolate. A Sartori-family original, this rich, creamy cheese with its nutty, fruity flavor is also - in all modesty - a celebrated gold-medal winner. Inspired by traditional, Italian farmstead cheese, BellaVitano Gold begins in the mouth like a premium Parmesan and finishes in award-winning style with hints of melted butter. This is where Sartori's artisan cheesemaking first began to shine. Sartori is a fourth-generation family owned and operated Wisconsin company in the great American tradition.

 

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Black Knight Tilsit
Named after a town in East Prussia, Tilsit was invented by homesick Dutch immigrants trying to recreate Gouda. Due to various factors, they were unable to recreate their beloved cheese; what they did create was a brand new cheese they named Tilsit. Tilsit is made from partially-skimmed pasteurized cows' milk and is semi-firm with a springy, crumbly texture, dotted with irregularly spaced tiny holes. Black Knight's flavor is mild and lactic with bright, fruity notes and a clean, milky finish. This cheese will melt nicely.


 

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Grinzing: Austrian Tilsit
Grinzing is an Austrian cheese modeled after Danish Tilsit. A young cheese with a soft texture, Grinzing is very mild and buttery, with a light, sweet flavor. For connoisseurs who find that German Tilsit is a bit too spicy and robust, try Grinzing for a similar, but sweeter treat. It's perfect for serving with fresh fruit as a light dessert, and pairs wonderfully with a crisp Riesling.

 

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Imported Italian Fontal by Mitica
Fontal is a more accessible version of Fontina, the classic Alpine cheese from Aosta. Younger and milder than Fontina, Fontal is made with pasteurized cow's milk. It's a handy cheese to have in the 'fridge, perfect for for melting in soups, grilled cheese sandwiches or paninis. Try it in a homemade mac 'n' cheese and include it as a gourmet alternative to mozzarella when making your own pizza. Mild and springy, it is also a decent snacking cheese that pairs well with Rose.

 

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Beemster X.O. 26-Month Extra Aged Gouda
We experienced a moment of culinary divinity when we first sampled this Extra Aged Gouda from Beemster. Previously, we doubted that any cheese could be more flavorful than Beemster's 18-month Aged Gouda, but their X.O. indeed sets a new bar. With this 26-month gouda, we first noticed its delicate, brittle texture. After we tasted it, the flavor of butterscotch permeated the palate, followed by alternating waves of whiskey and pecan.

 

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Baechler Truffle Raclette
Aged for a minimum of 2 months, this French Raclette has an added bonus of black truffles! This special cheese is crafted by Fromagerie Baechler, 5th generation Cheesemakers/Affineurs, in the area of Lot & Garonne (the Aquitaine region of Southwest France). Originally from Alp Molesom, Switzerland, the family moved to France with their herd of "Brunes des Alpes" Brown cows in 1928. They use recipes that have been passed down from generaton to generation. We love the innovative addition of black summer truffles to this rich raclette. Packed with flavor, this is a melter that will not be forgotten at your next Raclette party!

 

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Very spicy aged New York Cheddar with the intense heat of ghost peppers mixed throughout.

Our best selling spicy cheese! The ghost pepper, also known as the Bhut jolokia, is world famous for its heat, and this Cheddar does not hold back. Cultivated in Northeast India, Guinness World Records certified in 2007 that the ghost pepper was the world’s hottest chili pepper, 400 times hotter than Tabasco sauce!

The ghost pepper was superseded by the scorpion pepper in 2012, but is rated at more than 1 million Scoville heat units.

“Is it really spicy?” If you have to ask then the answer is probably “yes!” But only your mouth knows for sure…

Yancey’s Fancy has been producing artisan cheese in Western New York for over sixty years.

Each wedge of Yancey’s Fancy Ghost Pepper Aged Sharp Cheddar cheese weighs 7.6 ounces.


 

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ehhhh super pungent

Esrom IGP
The Danish Cheese Institute rediscovered this old recipe in 1951. Previously known as Danish Port Salut, it is now named Esrom, after the monks who made this forgotten cheese in Esrom Monastery. Made from partially skimmed cow's milk, it is slow-ripened with starter cultures for 10-12 weeks. Elbodal Esrom IGP has an orange, semi-hard rind that has been rubbed with brine during the aging process. Its interior is semi-soft with a supple texture and irregularly shaped holes. It is full-flavored with a big, rich, pungent aroma and becomes spicier as it ages.

 

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Sriracha Gouda by Roth Kase
This cheese is every bit as good as it sounds - a creamy-tasting, gouda-style cheese jazzed up with Sriracha! Perfectly balanced and extremely addictive, this fabulous cheese is normally the first one off the cheese board. Sriracha Gouda is made with fresh milk from local Wisconsin dairy farms and cured for at least 30 days in Roth’s aging cellars in Monroe, Wisconsin. Before the curing process, Sriracha Gouda wheels are speckled with red pepper flakes and hand painted. Sriracha Gouda’s sweet and spicy flavor pairs well with apple and berry ciders, rose and Sauvignon Blanc, Pale Ales and IPA’s. It’s also perfect for topping chili, tomato soup, tacos, nachos and more.

 

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Reading by Spring Brook Farm
In May 2010, Spring Brook Farms produced their first wheels of Reading, an outstanding Vermont artisan raclette-style cheese made with raw Jersey cow milk. The milk is sourced from their two neighboring, family-run partner dairies.
Reading is aged approximately three months, receiving the same care and nurturing given to all of their cheeses. It offers a unique creamy texture balanced by nutty, grassy undertones. It matures into a versatile semi-soft cheese ideally suited to melting, but it exhibits a subtle yet complex flavor profile that allows it to stand alone on any cheese plate.
Spring Brook Farm is a traditional dairy farm located in Reading, Vermont. It covers 1,000 acres and is home not only to their herd of 100 registered Jersey cows but also to the Spring Brook Farm Cheese operation. Their purpose is to build and support a community that embraces the land that sustains us, from our unique microbial environment to the cows that provide the highest quality milk for cheese production; and from their partnerships with two traditional, small local Vermont dairies to support the ongoing mission of the Farms for City Kids Foundation.

 

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Kefalotyri
Not commonly found in the U.S., this pasteurized sheep and goat's milk cheese has been produced in various regions of Greece since Byzantine times. A traditional Greek hard cheese, Kefalotyri is known historically to be the first cheese that was to be produced at the start of the new season, ensuring that the milk that was used during the cheesemaking process was taken after the lambs were weaned. Similar to Romano, this firm, dry cheese is aged for three months and offers a slightly sharp finish to an already distinct sheep and goat's milk flavored cheese. The classic way to enjoy this cheese is fried in strips or cubes.

 

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Roth Kase Prairie Sunset (think mac n cheese on steroids)
The idea for Prairie Sunset was born from the view of the beautiful Wisconsin sun slowly descending over the prairie, lighting the sky in rich ochre hues.Truly, it is a cheese embodying the color and soul of the American Heartland. Humble, friendly and reliable, this classic table cheese is an everyday favorite for both kids and adults.

Sweet, approachable flavors make this Wisconsin Original a versatile and lovable cheese for snacking, cooking and entertaining. Often described as a "cheddar-gouda" blend, Prairie Sunset® is made with the heart of the midwest and aged for 4+ months in the Roth cellars in Monroe, Wisconsin.


 

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yesterday...

Monteo Tavoliere
Light in color, delicate in texture and sprinkled with an intricate pattern of eyes and holes, Monteo Tavoliere by la Casearia makes an impression on the eyes first, then the palate. Monteo Tavoliere is a table cheese made from cow's milk from select dairies in the Veneto region of Northern Italy. It ages for a minimum of 60 days until it is soft and buttery with an abundance of holes. One attribute of Monteo is its terrific melting ability. Even when heated, it maintains its structure-proof of a good cooking cheese. Monteo Tavoliere is a versatile table cheese that complements many recipes in a healthy Mediterranean diet. A must try for fans of Northern Italian mountain cheeses like Asiago and Crucolo.

 

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Ivy's Vintage Reserve Cheddar
Wyke Farms Ivy’s Vintage Reserve cheddar is an award winning cheddar with a rich flavor and sharp tang followed by a lasting mellowness. Imported from Wyke Farms in Somerset, England, Ivy’s Vintage Reserve cheddar is made using grandmother Ivy’s 100 year old family recipe. Fresh milk collected from cows that freely graze the lush, green pastures in the heart of Somerset is used to create this delicious farmhouse cheddar. It goes through a traditional maturation period, for no fewer than 15 months, carefully watched by the head cheese maker.
Wyke Farms is committed to sustainable farming and is the UK’s first national cheddar brand to use only natural resources and be 100% self-sufficient in green energy.
A very versatile cheese, it is ideal on a cheese board and for adding to casseroles or melting in a dip. Perfect addition to many main dishes and appetizers. Pairs well with a variety of fruits and nuts, and for beverages we like it with a crisp pale Ale or a full bodied Cabernet Sauvignon.


 
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