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Today's Cheese
- Thread starter Bostoneo
- Start date
Vat 17 World Cheddar by Deer Creek
Chris Gentine of Artisan Cheese Exchange in Wisconsin is a Wisconsin Master Cheese Grader. He hand selects the best Wisconsin cheeses that will suit further aging. Deer Creek represents the outcome of this enterprise. His line of Deer Creek specialty cheddars are among the only Grade AA certified cheddars on the retail market. Maturation and affinage of the cheeses is done in conjunction with Wisconsin Aging and Grading.
Vat 17 is a unique blend of Cheddars from around the world. The creation of this unique cheese began as a quest to capture the best flavor attributes from Cheddars around the world and blend them into one unique cheese. It is made with a combination of cheddar cultures from the UK, Canada and New Zealand. Vat 17 is produced at the Land O' Lakes cheese plant in Kiel, Wisconsin which has long been considered to produce some of the best Cheddar in the the U.S. Aged for 2 years, Vat 17 is bold and complex, with a tangy nuttiness that is unsurpassed. It is a highly decorated cheese, winning numerous awards the world over.
Made from pasteurized cow's milk.
Photo depicts whole 5 lb. form of cheese.
We cut and wrap this item by hand.
International Cheese Awards 2016 – Gold: Best USA Cheddar, Mature
International Cheese Awards 2015 – Silver
American Cheese Society 2014 – 1st
International Cheese Awards 2013 – Bronze
World Cheese Awards 2012 – Bronze
American Cheese Society 2012 – 2nd
World Cheese Awards 2011 – Gold
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Chris Gentine of Artisan Cheese Exchange in Wisconsin is a Wisconsin Master Cheese Grader. He hand selects the best Wisconsin cheeses that will suit further aging. Deer Creek represents the outcome of this enterprise. His line of Deer Creek specialty cheddars are among the only Grade AA certified cheddars on the retail market. Maturation and affinage of the cheeses is done in conjunction with Wisconsin Aging and Grading.
Vat 17 is a unique blend of Cheddars from around the world. The creation of this unique cheese began as a quest to capture the best flavor attributes from Cheddars around the world and blend them into one unique cheese. It is made with a combination of cheddar cultures from the UK, Canada and New Zealand. Vat 17 is produced at the Land O' Lakes cheese plant in Kiel, Wisconsin which has long been considered to produce some of the best Cheddar in the the U.S. Aged for 2 years, Vat 17 is bold and complex, with a tangy nuttiness that is unsurpassed. It is a highly decorated cheese, winning numerous awards the world over.
Made from pasteurized cow's milk.
Photo depicts whole 5 lb. form of cheese.
We cut and wrap this item by hand.
International Cheese Awards 2016 – Gold: Best USA Cheddar, Mature
International Cheese Awards 2015 – Silver
American Cheese Society 2014 – 1st
International Cheese Awards 2013 – Bronze
World Cheese Awards 2012 – Bronze
American Cheese Society 2012 – 2nd
World Cheese Awards 2011 – Gold
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Toniolo Pratomagno Vecchio (pretty tasty stuff!)
Toniolo Pratomagno Vecchio is a cheese reminiscent of fragrant meadows. After 9 months of aging, the hard, semi cooked paste becomes amber yellow in color with small, scattered holes. The sweet nuances on the palate makes Pratomagno an excellent second course, delicious with polenta and a companied by a full-bodied red wine.
Mauro Tonioli founded Toniolo I Grandi Formaggi Veneti in 1960 in Borso del Grappa, a municipality in the Province of Treviso in the Veneto region of north-eastern Italy. Today, it is a family affair, including his children, Mauro, Lucrezia and Umberto. They combine traditional Venetian cheesemaking with modern technologies to create their unique cheeses that represent the terroir.
Toniolo Pratomagno Vecchio is a cheese reminiscent of fragrant meadows. After 9 months of aging, the hard, semi cooked paste becomes amber yellow in color with small, scattered holes. The sweet nuances on the palate makes Pratomagno an excellent second course, delicious with polenta and a companied by a full-bodied red wine.
Mauro Tonioli founded Toniolo I Grandi Formaggi Veneti in 1960 in Borso del Grappa, a municipality in the Province of Treviso in the Veneto region of north-eastern Italy. Today, it is a family affair, including his children, Mauro, Lucrezia and Umberto. They combine traditional Venetian cheesemaking with modern technologies to create their unique cheeses that represent the terroir.
Brenta (yum)
This cheese takes its name from the river Brenta that runs through Trentino Alto-Adige and the Veneto region to the Adriatic Sea. It is a cheese born of the ancient cheesemaking tradition of northeastern Italy. It is a creamery type of cheese. The milk is collected locally from the Italian Alps where the variety of grasses is unique. Brenta‘s flavor is sweet, full-bodied, and herbaceous, but not overpowering. It tastes of fresh milk. Brenta ages for at least two months and its texture is semi-hard to hard. Our Brenta is matured between four to six months.
This cheese takes its name from the river Brenta that runs through Trentino Alto-Adige and the Veneto region to the Adriatic Sea. It is a cheese born of the ancient cheesemaking tradition of northeastern Italy. It is a creamery type of cheese. The milk is collected locally from the Italian Alps where the variety of grasses is unique. Brenta‘s flavor is sweet, full-bodied, and herbaceous, but not overpowering. It tastes of fresh milk. Brenta ages for at least two months and its texture is semi-hard to hard. Our Brenta is matured between four to six months.
Brenta (yum)
This cheese takes its name from the river Brenta that runs through Trentino Alto-Adige and the Veneto region to the Adriatic Sea. It is a cheese born of the ancient cheesemaking tradition of northeastern Italy. It is a creamery type of cheese. The milk is collected locally from the Italian Alps where the variety of grasses is unique. Brenta‘s flavor is sweet, full-bodied, and herbaceous, but not overpowering. It tastes of fresh milk. Brenta ages for at least two months and its texture is semi-hard to hard. Our Brenta is matured between four to six months.
You're right, igourmet does out carry most other cheese retailers.
This Brenta sounds delicious.
Its like semi firm, but still moist enough, floral, aromatic taste, with plenty of buttery creaminess and a slight hint of salty savory note on the aftertaste. delicious, esp at $8 per half lb. mmmm its like a buttery croissant mmmmmmmmm
Ubriaco al Vino (wow yum)
A cheese aged in a blend of Merlot and Cabernet wine must (the skins that are the byproduct of the wine making process), Ubriaco is well-known as the first cheese to undergo this particular processing. This fragrant, delectable cheese starts life as a fruity, semi-soft cheese from Friuli. Then, it is coated with the wine must and aged for a period of three months. An amazing cheese, it is like having your wine and cheese all in one bite! We recommend you drink red wine with it, particularly a Merlot or Cabernet.
A cheese aged in a blend of Merlot and Cabernet wine must (the skins that are the byproduct of the wine making process), Ubriaco is well-known as the first cheese to undergo this particular processing. This fragrant, delectable cheese starts life as a fruity, semi-soft cheese from Friuli. Then, it is coated with the wine must and aged for a period of three months. An amazing cheese, it is like having your wine and cheese all in one bite! We recommend you drink red wine with it, particularly a Merlot or Cabernet.
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Leonora
A goat cheese from a small producer in León, Spain, Leonora is an exciting new import for goat cheese gourmets. This ash-covered cheese is made with the milk from cheese maker Oscar's own herd of Alpine goats. Leonora is a brick shaped, natural-mold-rind cheese which envelops a compact white paste. Although the center of the cheese is firm, it melts smoothly on your tongue. The small-batch production is evident from the layered, complex flavor and long, lingering finish. The edible rind adds a sharper note to the cheese, but even fans of mild cheese will love Leonora's delicious, grassy core. Smooth and full-bodied with just the perfect balance of acidity and tanginess, it is perfect paired with white wines.
A goat cheese from a small producer in León, Spain, Leonora is an exciting new import for goat cheese gourmets. This ash-covered cheese is made with the milk from cheese maker Oscar's own herd of Alpine goats. Leonora is a brick shaped, natural-mold-rind cheese which envelops a compact white paste. Although the center of the cheese is firm, it melts smoothly on your tongue. The small-batch production is evident from the layered, complex flavor and long, lingering finish. The edible rind adds a sharper note to the cheese, but even fans of mild cheese will love Leonora's delicious, grassy core. Smooth and full-bodied with just the perfect balance of acidity and tanginess, it is perfect paired with white wines.
Bethmale Vache Lait Cru (stinky ass city)
Produced by Jean Faups, le Montagne de Bethmale is one of the traditional gourmet cow's milk cheeses from the Pyrenees. Bethmale has a natural leathery, orange colored rind, due to being washed with b. linens. This gives the cheese it's aromatic smell. The paste is firm, scattered with pea-sized holes, with a mild, salty-sweet flavor.
For many years igourmet.com has offered the goat's milk version of this cheese. We are now proud to offer this raw cow's milk version as well. Bethmale is named after the town where it is made, in a valley near Toulouse, which dates back to the 12th century. The ripening of the cheese takes about 2 to 3 months and during this period the cheese is brushed and turned frequently to develop the characteristic rind.
Produced by Jean Faups, le Montagne de Bethmale is one of the traditional gourmet cow's milk cheeses from the Pyrenees. Bethmale has a natural leathery, orange colored rind, due to being washed with b. linens. This gives the cheese it's aromatic smell. The paste is firm, scattered with pea-sized holes, with a mild, salty-sweet flavor.
For many years igourmet.com has offered the goat's milk version of this cheese. We are now proud to offer this raw cow's milk version as well. Bethmale is named after the town where it is made, in a valley near Toulouse, which dates back to the 12th century. The ripening of the cheese takes about 2 to 3 months and during this period the cheese is brushed and turned frequently to develop the characteristic rind.
Have you tried this?Bethmale Vache Lait Cru (stinky ass city)
Produced by Jean Faups, le Montagne de Bethmale is one of the traditional gourmet cow's milk cheeses from the Pyrenees. Bethmale has a natural leathery, orange colored rind, due to being washed with b. linens. This gives the cheese it's aromatic smell. The paste is firm, scattered with pea-sized holes, with a mild, salty-sweet flavor.
For many years igourmet.com has offered the goat's milk version of this cheese. We are now proud to offer this raw cow's milk version as well. Bethmale is named after the town where it is made, in a valley near Toulouse, which dates back to the 12th century. The ripening of the cheese takes about 2 to 3 months and during this period the cheese is brushed and turned frequently to develop the characteristic rind.
If so, explain your definition of stinky... Are we talking feet or something more around the taint area?
Pyrenees Vache with Green Peppercorns is quite mild with a fresh, lactic, yogurt-like taste. Beneath its black wax rind lies a pale-white interior dotted with small holes and chopped green peppercorns. As with other semi-soft cheeses, like Doux de Montagne, Asiago Pressato or Butterkase, this cheese has an even-tempered, buttery flavor. When allowed to come to room temperature, this cheese becomes even softer and butterier. It melts exceptionally well over low heat, giving your hot sandwich or burger a gourmet touch. On its own, Pyrenees Vache is a bit too mellow for our liking. But with the addition of green peppercorns, the cheese livens up, providing a peppery bite and a bit of personality that would be missing otherwise.
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Scandic Swedish Fontina is a mild and tangy semi-hard cheese that slices and grates to perfection. So versatile, Swedish Fontina is great for slicing for sandwiches and salads. It melts well too, making it perfect for sauces, casseroles, gratins, dips and fondue.
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Scandic Swedish Fontina is a mild and tangy semi-hard cheese that slices and grates to perfection. So versatile, Swedish Fontina is great for slicing for sandwiches and salads. It melts well too, making it perfect for sauces, casseroles, gratins, dips and fondue.
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John, all these recent cheeses are available on iGourmet?
Good sounding stuff! Need to put an order together.