Today's Cheese

[Bostoneo]

Gouda with Peppercorns
This mild and creamy Dutch Gouda with black peppercorns offers a perfectly balanced taste. It’s a versatile cheese with a unique and interesting flavor profile. It’s a good cheese to use in salads, sandwiches and omelettes.

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[Bostoneo]

Hoch Ybrig by Rolf Beeler
We are thrilled to introduce you to Rolf Beeler's line of extraordinary Swiss cheese. Rolf is rapidly achieving legendary status in the cheese world. Many even call him the Cheese Pope. Experience the uncompromising dedication to excellence from one of the greatest cheesemakers alive.
Hoch Ybrig is made in the tradition of Gruyere, but washed with white wine. Also unlike Gruyere, Hoch Ybrig is made in a much smaller, 16 lb wheel (compared to the 80 lb giants of Gruyere). This is a hearty, unpasteurized cow's milk cheese with a hint of sweetness at the end. If you love raw-milk cheeses and consider yourself a connoisseur, this cheese is a must-try. Each wheel is aged for 6-8 months, allowing the aromatic rind to develop and the straw-colored interior to develop real character. A true crowd pleaser.

 

[Bostoneo]

The MoonRabbit by Deer Creek
Deer Creek’s The MoonRabbit is proof that the moon is truly made of green cheese. Cured, sweet finish Cheddar, bathed it in Green Chartreuse liqueur. The Chartreuse adds a delicate herbal bouquet with hints of cloves, citrus, rosemary, and thyme that beautifully complements the cheese’s creaminess while imparting a light green hue.
Deer Creek partners with some of the finest Master Cheese Makers in the state of Wisconsin in a collaboration effort by taking creative avantgarde ideas and blending them with the Master Cheese Makers skills that has honed over the years to create originals or revived classics from Wisconsin's dairy history

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[Bostoneo]

Red dragon

By World War II, cheese production in Wales had nearly ceased; run out of business by large cheesemaking factories in England. Fortunately for us, there has been a revival of old ways by a new generation of cheesemakers. They have saved Caerphilly (the only traditional Welsh cheese made today) from the factory-made processed form it had become in England, and returned it to its original farmhouse character. Now, they are creating other fine cheeses such as Red Dragon, also known as Y-Fenni. This smooth, firm, tasty cheddar is made with Welsh brown ale and mustard seeds. Red Dragon is a buttery and spicy cheese with plenty of bite, but is not too hot. Not only do the mustard seeds give Red Dragon its marvelous flavor, but also its texture. The brown ale makes the cheese moist and tangy. Red Dragon is aged for three months, made from cow's milk, and is vegetarian. Serve as a table cheese or melted on toast with dark ale or try a Shiraz, if you prefer wine.

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[Bostoneo]

Bethmale Chevre by Jean Faup
Bethmale is the most famous of the mixed-milk cheeses from the Pyrenees. It is named after the village where it is made, located in the Couserans region of the Comte de Foix. Its flavor is tangy and somewhat spicy, yet mild. Legend has it that Bethmale was a favorite of Louis VI's in the 12th Century. It is semi-hard, uncooked with a pressed curd, and has few pea-sized holes. Its naturally-forming rind is brushed and turned for two to three months to assist in its hardening. Serve this popular French cheese with ham, olives, almonds, and rustic bread for the perfect picnic. Surprisingly, Bethmale is a great melting cheese, too

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[Bostoneo]

HoneyBee Goat Gouda
We all love this goat cheese! It is amazing what just a little honey can do to a goat's milk cheese. This gouda has a light nutty flavor with a hint of sweetness, like honey roasted cashews. Aged for six months, Honey Bee is full of flavor, but neither too strong nor too salty. Its smooth texture makes it easy to slice or cube. The Honey Bee goat cheese is a wonderful snacking cheese. It is easy to see why kids love it as well. If you like our other flavored goat cheeses like Capra Honey Goat or Dorothea, you're sure to agree that this is beelicious!

Organic Thise Lighthouse Keeper (Vesterhavsost)

This delightful cheese comes from Thise Mejeri in Denmark, with Bovbjerg Lighthouse and the salty North Sea as neighbors. The cheese is called Vesterhavsost (North Sea Cheese), and gets its name, not just from being produced from milk of West Jutlandic dairy cows, but also because it is stored in the salty North Sea air for 26 weeks. The result is a very special and unforgettable flavor. Through this ageing process, it develops big, flaky crystals in the paste and a mouthful similar to roasted almonds. The cheese feels vaguely reminiscent of aged gouda, with sweet notes of cooked milk, caramel and a surprising nuttiness. It finishes with a splash of seaside salty air, insisting on reminding us of the sea it spent so long next to.
We loved this cheese with a small glass of aquavit, and found it worked well with a variety of beers (stouts and porters especially). It was also versatile with wines, with Merlot proving a perfect partner on the red side, and Chablis on the white.

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[Bostoneo]

Alta Badia (yummmmmmmmmm)
This cheese inherits its name from the gorgeous Alta Badia valley in the heart of the Dolomite mountains. It's made with fresh, whole milk from selected dairy farms. After it's ripened for 180 days, Alta Badia procures its light brown rind and closed-textured consistency. The inside is straw-colored, flavorful and aromatic. It is used frequently in local dishes as a melted or table cheese. It pairs well with wine, especially light, fruity, red wines native of the Schiava region.

 

[Bostoneo]

Bloomsday by Cato Corner Farm
Cato Corner Farm is a small family farm in Colchester, Connecticut, where the mother-son team of Elizabeth and Mark Cato raise 40 free-range Jersey cows without the use of hormones or subtherapeutic antibiotics. They make all of their cheese by hand with raw milk from their 40 cows and have been actively breeding for A2 kappa casein. Their cows graze freely so that they have happy lives with a rich diet of fresh pasture grasses. All the rinds of their cheeses are natural and have natural surface molds that are integral to developing the full flavor of the cheese. They age and care for the cheese in their underground cave, ripening all varieties to their peak of flavor.
Bloomsday has been a hugely successful mistake by Cato Corner! They created this recipe out of necessity when a different batch did not go as planned, and loved the result. Named for Joyce's Ulysses, the Bloomsday is drier in texture than many of their cheeses with a fabulous nutty flavor and addictive lingering aftertaste. Bloomsday is a perfect addition to any cheese plate and it makes a delicious sandwich or grilled cheese. Aged for about 6 months when the bite is medium sharp.

 

[Bostoneo]

Roomano Pradera
This edible Dutch masterpiece has been aged for 36 months, allowing its body to develop a muted caramel color, matched by a uniquely intense, yet sweet flavor. So versatile, Roomano Pradera® can be grated as a wonderful alternative to Parmesan or chunked as a perfect crowd pleaser at cocktail time. Chosen by "The Wine Spectator" as one of the best 100 cheeses of 2008.

 

[BloodWood]

A big thank you to @Bostoneo.
In a mad dash to get some last minute Super Bowl goodies John offered his expert advice on aged dairy.
All good choices, John, but that Balsamic was outstanding!
The cheese tender said to give the accompaniment of dried cherries a try. Also, good.
You were right. They carried Murray's.

 

[Bostoneo]

good stuff there, drool

 

[Bostoneo]

Beemster Vlaskaas
The geographical region encompassing the former country of Flanders contains two Belgian provinces, present-day Nord (France), and the southern part of Zeeland (Holland) known as Zeeuws-Vlaanderen ("Sealandic Flanders"). This area is very well known for flax, a useful flowering plant that grows wild throughout Europe, but is especially abundant in Flanders. Famous throughout history, flax was used by the ancient Egyptian and Roman civilizations to make paper and linen. Today it is still used to make linseed oil and printing ink.

The recipe for this cheese from Zeeuws-Vlaanderen dates back many centuries. Its name means "Flax Cheese", owing not to an ingredient but to the plant that dominates the local countryside. Still made in an old-fashioned manner, in the Middle Ages it was quite popular and always served at the annual oogstfeest (Flemish harvest festival). Similar to Gouda but richer, creamier and deeper yellow in color, Vlaskaas' purple rind distinguishes it from all other cheeses.

 

[Bostoneo]

Grafton Cave Aged Clothbound Cheddar
Grafton's limited production Cave Aged Clothbound Cheddar is made with raw milk from a single-source grass-fed Jersey cow herd located in Reading, Vermont. The high cream content found in this milk gives sweet this cheese butter notes not found in other clothbound cheddars. Aged in Grafton's caves for a minimum of six months, this supple masterpiece is one of a kind.

 

[Bostoneo]

Barely Buzzed by Beehive Cheese Co
This is a full-bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company's (The Cheesemakers brother) "Beehive Blend". The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavender buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel, which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in Beehive Cheese Co's humidity controlled caves, and moved to different temperatures during the four-month aging process to develop texture and flavor.
When you take a bite of Beehive Cheese, it melts like butter in your mouth- that's because it's made from some of the creamiest and cleanest milk in Utah, lovingly crafted into specialty cheese by a family who shares a passion for the artisan way of life. In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a more simple way of life as artisan cheese makers. They traded in their grinding traffic commute for quiet mornings sitting with 500 gallons of farm-fresh milk. They gave up briefcases and laptops for the romance of making hand-crafted cheese: hours spent mixing and warming milk, feeling it thicken and envelope the room with the sweet smell of custard. Days spent following natural rhythms: waking before dawn to welcome new milk and feeling the tired ache of sore muscles at day's end and months waiting with an artisan's patience for their cheeses to ripen to perfection.

Awards - 1st Place, American Cheese Society Annual Competition 2007, 2008, 2009, 2011, 2015 and 2016 3rd Place, ACS.

 

[BloodWood]

The cheese is hand rubbed...

How's the aroma (read: stink factor) on this Barely Buzzed?
The description imparts a good tasting cheese.

 

[Bostoneo]

How's the aroma (read: stink factor) on this Barely Buzzed?
The description imparts a good tasting cheese.

No stink. Super smooth and creamy and coffee gives a nice aromatic quality and slightly bitter note ti the rind.


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[BloodWood]

No stink. Super smooth and creamy and coffee gives a nice aromatic quality and slightly bitter note ti the rind.


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Good to hear.
We'll be placing an order shortly, and will have more questions beforehand.
I understand you're an igourmet patron, but have you tried Caputos?
I'm going for that $50 free shipping mark.

 

[Bostoneo]

No. I looked some stuff is higher, some lower, selection a lot smaller. If itnworks for you do etttt. I usually have a few people go in on my igourmet orders so cuts the $20flat ship quickly.


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[BloodWood]

Understood.
We're not going strictly cheese.
With all the goodies they offer that $50 threshold will be no problem.
I'm browsing over the meat selection (could use some advice on pairing).
Jen is looking at everything else!

 

[Bostoneo]

Igourmet 15% off site wide

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