Today's Cheese

[Bostoneo]

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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[Bostoneo]

Organic Thise Bernstein Grube

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"Bernstein" means amber in English, and "Grubeì" is a cave, and that's essentially what this fantastic cheese is: an Amber cheese which is ripened at an old limestone cave in the small town of Hjerm, Denmark. The humidity within the cave allows for a cheese with more moisture and a deep, rich, and distinctive taste. Reminiscent of a medium aged gouda, Bernstein Grube is a little richer and has a unique depth of flavor and a rich, creamy mouthfeel. Located in the small Danish village of Thise, seven organic farming pioneers and one visionary dairy owner founded Thise Dairy in 1988. Since then the Dairy has grown to 73 farmers and 200 employees. The model of this organic dairy operation revolves around sustainable agriculture and sustainable living, and a giant iron cow sculpture named Jenny.

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 and Cabernet proving perfect partners.

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[Bostoneo]

Raw Milk Gouda with Truffles
This distinctive raw milk Gouda is the perfect base for the aromatic addition of Italian Black truffles. Imported from Holland, this specialty Gouda has a golden interior dotted with real black truffle pieces. The cheese itself is mild enough to allow the lusty flavor of the truffles to really shine. Aged for over 3 months, this Gouda shreds and melts easily, making it an easy way to add the indulgent flavor of truffles to your favorite recipes. Truffled omelettes or truffled mac n' cheese, anyone? Pair this cheese with a medium-bodied wine with some tannins, such a Cabernet Franc or Sangiovese, as the wine should stand up to the truffles, but not overwhelm their flavor.

Got my 3 week marinated habaneros garlic pickles and boars head sopressata on board to

 

[Dran]

Raw Milk Gouda with Truffles
This distinctive raw milk Gouda is the perfect base for the aromatic addition of Italian Black truffles. Imported from Holland, this specialty Gouda has a golden interior dotted with real black truffle pieces. The cheese itself is mild enough to allow the lusty flavor of the truffles to really shine. Aged for over 3 months, this Gouda shreds and melts easily, making it an easy way to add the indulgent flavor of truffles to your favorite recipes. Truffled omelettes or truffled mac n' cheese, anyone? Pair this cheese with a medium-bodied wine with some tannins, such a Cabernet Franc or Sangiovese, as the wine should stand up to the truffles, but not overwhelm their flavor.

Got my 3 week marinated habaneros garlic pickles and boars head sopressata on board to

Just because I have a goat palatte and will literally eat bugs ..... Shouldn't take away from how jealous of you I am right now.....

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[Bostoneo]

Garrotxa

This goat's milk cheese was once produced solely in the Garrotxa area of Catalonia. This is the area of the Pyrenees mountain region of Spain that is farthest to the East, lying right on the shores of the Mediterranean Sea. Garrotxa has a white interior, with a very creamy texture that is surrounded by a natural mold rind. It has an unusual but mild flavor with a light acidity and a hint of hazelnuts. It melts very smoothly, but we like to eat it out of hand. It is sure to become a new Spanish favorite.

 

[Bostoneo]

Wensleydale with Blueberries
This is a hand-made traditional Wensleydale cheese, made from milk drawn from cows grazing the sweet limestone pastures in Upper Wensleydale. This gives the cheese the unique flavor for which it is renowned. It is a fresh, young cheese taken at only three weeks old-- it has a clean, mild, slightly sweet flavor with a honeyed aftertaste. The superb texture of fresh Wensleydale is perfectly complemented by the addition of natural ingredients of the finest quality. Wensleydale with Blueberries is a new idea from the Creamery-- Red Wensleydale cheese with succulent blueberries. An eye-catching, unusual cheese! Guaranteed to be the topic of conversation at any dinner party!

 

[Bostoneo]

Just some Cabbot pepper jack today

 

[Gary]

Got a shipment coming ill share Wednesday maybe. Better be here Wednesday...

 

[Gary]

Latest Cheese Purchase*
From Wisconsin Cheese Mart.
The German Brick cheese is the stinkyest most pungent cheese in existance as far as i know. Im sure will be a good one

 

[Bostoneo]

Try Taleggio. Holy stink

 

[Bostoneo]

Repeat, but i love this beer cheese. Tastes like the smell of a heavy beer based bar, with that aroma of spilled beer all over. Nice banana, clove nuances as well.



Paulus Beer Cheese
Beer and Cheese were traditionally made in monasteries throughout Europe. Is it any wonder that the two pair so well together? Paulus Beer cheese from The Netherlands goes one step further, by combining the intense flavor of a fine mature Gouda cheese with aromatic hops and beer.
The history of Paulus Beer Cheese dates back to the city of Utrecht in the sixteenth century, where the Paulus Abbey – the second-oldest monastery in the Netherlands – had its own brewhouse. Using water drawn from the city’s canals, the Benedictine monks brewed their own beer and everyone in Utrecht, rich and poor, drank it. In 1580, however, the abbey was dissolved and for centuries the beer was lost. That was until just a few years ago, when the original recipe was finally rediscovered. By reviving this age-old brewing method and combining it with the traditional craft of cheesemaking, Paulus Beer Cheese brings a passionate new dimension to two typical, much-loved aspects of Dutch culture. To enjoy it at its best, share Paulus Beer Cheese with family and friends and wash it down with a delicious glass of ale.

 

[Bostoneo]

Today is another repeat/favorite

Brenta
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.

 

[Bostoneo]

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[Bostoneo]

Fromager d'Affinois


This luscious, Brie-like cheese comes from the Pilat Regional Park in France's Rhone-Alpes. Created by Fromagerie Guilloteau, Fromager d'Affinois ("fro-mah-ZHAY dah-fee-NWAH") is unique in the world of double cremes in that even as it progresses in age it still maintains a firm paste in the center. Unlike brie, however, this double-cream soft cheese is made using a special production process called "ultrafiltration." Ultrafiltration breaks down the fat molecules and removes water from the pasteurized cow’s milk. This concentrates all of the other components allowing for a rapid acceleration of the cheesemaking process, a more luscious texture and a higher protein and calcium content. Beneath the light, fuzzy rind is a gooey ring that becomes almost liquid at room temperature. Progressing further into the cheese, you find a smooth, rich cheese with the lovey taste of fresh butter and earthy mushrooms. Fromager d'Affinois is rich and creamy with a relatively high fat content of 60% that positions it about halfway between traditional brie (about 45%) and triple-creams like Saint André (about 75%). Fromager d'Affinois is a must-try for fans of Saint Andre, Boursaut, or Brie de Meaux. Enjoy this cheese with crisp white wines or champagne, along with apples, grapes, and walnuts.

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[Bostoneo]

Maasdammer

Often compared to Swiss Emmental, but much smaller in size when produced, this nutty flavored, mild cheese gets its characteristic appearance of large "eyes" (holes) and a domed top from a special bacteria which emits carbon dioxide during the maturation process. Known by the common name of "Maasdam," Leerdammer is a perfect complement for salads and sandwiches and is ideal for melting.

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[Bostoneo]

Boggy Meadow Farmstead Baby Swiss
Located in Walpole, Boggy Meadow Farm is the only licensed cow's milk cheese producer in the state of New Hampshire. Over the past 180 years, many traditions have been developed on the farm. Today those traditions continue under the leadership of Powell Cabot, who inherited the farm in 1993.

Boggy Meadow Farmstead Baby Swiss is made from fresh, unpasteurized milk taken from Boggy Meadow's own herd of Holsteins. Their herd is recognized for the quality and wholesomeness of its milk. One of the attractive features of farmstead whole milk is the subtle and interesting variation in flavor and texture from batch to batch and even within each batch, throughout the year.
The Boggy Meadow Cheese Plant is located in an original 18th century farmhouse. Fresh milk is pumped directly from their milking parlor to the plant where it is processed into cheese. After pressing, the cheeses are placed in an adjacent curing room where the aging process begins and pasteurization occurs. This process produces the smooth texture and rich, sweet, buttery, nutty taste that Boggy Meadow cheese is known for. This Baby Swiss is not only delicious for eating, it is great for cooking, too. A versatile cheese, it shreds easily and never separates or becomes stringy when heated. Try it in fondues, muffins, rarebit, soups, tortes and many more dishes.

 

[Bostoneo]

Ciao Angelo

Similar to Parrano, this Dutch cheese with the Italian-sounding name of Ciao Angelo is a very versatile table and cooking cheese. Aged a minimum of nine months, Ciao Angelo is made from cow’s milk in Holland by Bonnema Kaas. It has a savory, caramel and nutty flavor, as if it was a blend of Aged Gouda and Parmesan. It is a lovely table cheese and perfect for grating.

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[Bostoneo]

More cheese came in!

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[Bostoneo]

Greve (Swedish Baby Swiss)
Guldgreve is a Emmental-style cheese from Sweden. Large, walnut-sized eyes and a clover green wax distinguish this cheese's appearance, while a notably sweet flavor that opens on the palate with a world of fruit flavors, from nectarine to white grape characterizes its flavor. The finish is just slightly sharp, leaving your mouth feeling clean with a certain acidic dryness. Guldgreve, like traditional swiss cheeses, melts wonderfully without much separation.

 

[Bostoneo]

Drunken Goat DOP Cheese
This famous Spanish cheese is a must try! It is a semi soft goat cheese soaked in the traditional style wine of the region, Doble Pasta, which is made from the Monastrell grape. The cheese is aged for no more than 60-75 days, so that you can still enjoy some of the wine’s flavors and the rind takes on an attractive violet hue. Drunken Goat® is mild and smooth, not goaty, with a touch of fruitiness in the finish. Forever Cheese was the first importer of the D.O.P Queso de Murcia al Vino and since then has been instrumental in helping to protect the D.O.P in the U.S.