Today's Cheese

[Bostoneo]

Tumbleweed by 5 Spoke Creamery
Tumbleweed is a cross between the classic French cheese Cantal by Le Salers and aged Cheddar. This semi-hard cheese shows its true form after eight to nine months in the caves of 5 Spoke Creamery. While other cheeses promise the trademark Cantal flavor - Tumbleweed actually delivers. It's delicately fruity, with that unique curdy texture. The finish pulls in cheddar-like creaminess and brothy, brown butter aromas.

Great cheese starts with great milk. At 5 Spoke Creamery (based in Goshen, N.Y) all of their cheeses are hand made in the farmstead tradition (produced on site with a closed herd) from the raw milk of grass-fed cows. Their milk comes from Holstein cows that are free of hormones. Raw milk from a grass-fed cow has a depth of flavor-or terroir-that cannot be duplicated.
5 Spoke Creamery's raw milk cheeses offer numerous health benefits. Their raw milk cheeses, all aged a minimum of 60 days, promote easier digestion and better calcium absorption; contribute to a stronger immune system; aid in combating allergies; are high in conjugated linoleic acid - the most potent cancer fighter and contain a perfect balance of omega-3 and omega-6 fatty acids.

 

[BloodWood]

Tumbleweed by 5 Spoke Creamery
Tumbleweed is a cross between the classic French cheese Cantal by Le Salers and aged Cheddar. This semi-hard cheese shows its true form after eight to nine months in the caves of 5 Spoke Creamery. While other cheeses promise the trademark Cantal flavor - Tumbleweed actually delivers. It's delicately fruity, with that unique curdy texture. The finish pulls in cheddar-like creaminess and brothy, brown butter aromas.

Great cheese starts with great milk. At 5 Spoke Creamery (based in Goshen, N.Y) all of their cheeses are hand made in the farmstead tradition (produced on site with a closed herd) from the raw milk of grass-fed cows. Their milk comes from Holstein cows that are free of hormones. Raw milk from a grass-fed cow has a depth of flavor-or terroir-that cannot be duplicated.
5 Spoke Creamery's raw milk cheeses offer numerous health benefits. Their raw milk cheeses, all aged a minimum of 60 days, promote easier digestion and better calcium absorption; contribute to a stronger immune system; aid in combating allergies; are high in conjugated linoleic acid - the most potent cancer fighter and contain a perfect balance of omega-3 and omega-6 fatty acids.

This is almost the perfect cheese.
-1, failure to mention any excessive farting.

 

[Bostoneo]

Kaltbach Cave Aged Emmental AOP by Emmi
Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. It is manufactured by Emmi, master cheesemakers since 1782. Made in massive 200 pound wheels from pure, unpasteurized cow's milk, this special "Swiss" is aged for at least twelve months in sandstone caves deep below the Santenberg in the Canton of Lucerne. Using ancient techniques, a constant temperature and humidity can be achieved in the caves all year round, ensuring perfect development of every cheese Emmi produces.

 

[Bostoneo]

Lagrein (interesting and complex, would pair nicely with red wine)
Lagrein is a wine-flavored cheese produced with the pure mountain milk from the High Venosta Valley in Italy. Made according to the traditional methods handed down through generations, it is characterized by irregular cracks and a pleasurable elastic-yet-compact consistency. It is cured with the world renowned Lagrein wine of this region, and the fine balance between the cheese, wine, and spices give it an unmistakable, aromatic, and intense taste.

 

[Bostoneo]

Kaaslust Buffalo Gouda
Beautiful water buffalos whom found there place in Holland, around the village of Coevorden have helped to create this original tasty cheese. These animals deliver the milk, which looks whiter than cow's milk and is rich in protein, minerals and calcium. This cheese is mild and has a touch of sweetness. Buffalo cheese is at its best at a young age. Usually it has matured only around 4-6 weeks. This cheese can be perfectly served on a salad or in a pasta meal. It is also very nice to eat this cheese purely or in combination with red grapes and possibly walnuts.

Kaaslust is a traditional cheese factory, located in the restored dairy factory of Veenhuizen. A former colony of the Society of Benevolence, nominated by UNESCO as a world heritage site.

 

[Bostoneo]

Kaltbach Cave Aged Emmental AOP by Emmi


Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. It is manufactured by Emmi, master cheesemakers since 1782. Made in massive 200 pound wheels from pure, unpasteurized cow's milk, this special "Swiss" is aged for at least twelve months in sandstone caves deep below the Santenberg in the Canton of Lucerne. Using ancient techniques, a constant temperature and humidity can be achieved in the caves all year round, ensuring perfect development of every cheese Emmi produces.

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[Bostoneo]

Cave Aged Cheddar by The Cellars at Jasper Hill
This smooth textured Cabot Creamery Cave Aged Cheddar is as nice for snacking as it is for melting. Jasper HIll releases batches for shipping when the perfect balance of texture and flavor are achieved; bright and deeply brothy with a salt-caramel finish and supple, crystalline texture. The sweet-savory balance of the cheese makes it an excellent match with charcuterie, apple preserves, or rich chestnut honey. Pair with an off-dry sparkling cider, malty brown ale, or an oaked Cabernet Sauvignon.

 

[Bostoneo]

Organic Wild Spitz
Wild Spitz Bio is an artisanal farmstead cheese from the foothills of the Swiss Alps. This hard cheese is made from a combination of organic cow's milk (95%) and organic goat's milk (5%). Not only is the milk organic, but it is sourced from grass-fed animals living naturally on lush mountain pastures.

This cheese has a complex, nuanced flavor that slowly develops under repeated washings with a salt water brine. It has a rich creaminess, herbal notes, and a mouth-watering tanginess. The sharpness on the finish comes not only from the goat's milk but also the extended aging process.
Each wheel of Wild Spitz is hand-selected for import under the Caroline Hostettler collection. A must try for fans of Gruyere, Le Marechal, Hoch Ybrig, or Appenzeller.

 

[Bostoneo]

Sapore Mitica
This cow’s milk cheese show’s off Sergio Moro’s skill with aging. He found a fresh cow’s milk cheese produced near the Piave river in Treviso and ages it for 12 months. Reminiscent of a young Parmigiano, Sapore Mitica® has plenty of sweet nuttiness and a pleasant crunch from cheese proteins. A great value to boot!
Sergio Moro of Moro Latteria di Moro Sergio in Oderzo in the province of Treviso, Veneto in northern Italy uses whole milk from the local cooperative dairy that his family has been a member of for over 50 years.

 

[BloodWood]

Sapore Mitica
This cow’s milk cheese show’s off Sergio Moro’s skill with aging. He found a fresh cow’s milk cheese produced near the Piave river in Treviso and ages it for 12 months. Reminiscent of a young Parmigiano, Sapore Mitica® has plenty of sweet nuttiness and a pleasant crunch from cheese proteins. A great value to boot!
Sergio Moro of Moro Latteria di Moro Sergio in Oderzo in the province of Treviso, Veneto in northern Italy uses whole milk from the local cooperative dairy that his family has been a member of for over 50 years.

The look reminds me of Casu Marzu.
Casu's uniqueness (some would say disgusting) piqued my interest.
If offered, I'd most definitely give it a try.

 

[Bostoneo]

New cheese order mmm

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[Bostoneo]

Just something basic

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[BloodWood]

New cheese order mmm

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Jeepers, John.
Saw your haul and subconsciously reached for a stool softener.

 

[Bostoneo]

The Plymouth Hunter Cheddar, is their sharpest cheese, and won’t waste your time. It’s the cheese that wants you to grasp the essence of what sharp cheddar means—with your soul. As the lactose content decreases during the two-year aging process, crystallization occurs, which makes its consistency more brittle to the bite. The result is a robust, mature, ivory-hued, no-nonsense sharp Vermont cheddar that would wear a plaid flannel shirt, chop your wood and build you a fire if it could.

 

[Bostoneo]

Mediterranean Gouda Cheese

The earthy olives, sweet basil, sun dried tomatoes and spicy garlic give this cheese the power to tansport you to the Mediterranean as you eat it. It is an exciting and savory cheese with distinct and complex flavors. The Orange Windmill brand offers a range of delicately flavored Dutch cheeses, enriched with the finest ingredients based on the traditional Dutch method of cheese making.
This unique combination results in an incomparable range of Dutch specialty cheeses, which are flavored with just the right amount of herbs and spices. Soft and creamy, these cheeses melt easily making them the perfect topping for a warm dish or a delicious ingredient for a range of meals from delicious desserts to scrumptious snacks to succulent sandwiches.

 

[Bostoneo]

Boschetto al Tartufo Bianchetto Cheese

Explore the amazing scents and flavor of Boschetto. Its base is a sweet, tender and mild cheese made from sheep's milk. Mixed throughout are shavings of rare, white truffle that transform the cheese into an addictive delicacy. Il Forteto‘s master cheese-maker has unveiled a harmony between the pronounced, earthy tones of rare white truffles and blended-milk cheese.

 

[Bostoneo]

Widmer's Authentic Wisconsin Colby Cheese
Today, most cheesemakers who make a cheese called Colby simply slap that label on a young cheddar. Widmer's is one of the few remaining companies to make authentic Colby. Cheesemakers first produced Colby, a close relative of Cheddar, in the central Wisconsin town of Colby in 1885. Similar in flavor to Cheddar, Colby is softer and has a more open texture and higher moisture content. Cheesemakers spray the curds with cold water and stir them while they are still in the vat to prevent the curds from knitting together. This procedure gives Colby a more elastic texture than Cheddar.

 

[Bostoneo]

Beemster Leyden Cheese
Named after its town of origin, Leyden is one of the three most important cheeses of Holland. This flavorful cheese long ago inspired the saying, "Once a Dutchman eats a piece of Leyden, he is spoiled for any other cheese." Leyden's firm composition and texture and the addition of cumin seeds (which are responsible for its tangy flavor and spicy aroma) distinguish it from all other Dutch cheeses.

 

[Bostoneo]

Marieke Gouda Cheese with Foenegreek
ward-winning cheesemaker, Marieke Penterman, celebrates her Dutch heritage with this flavored Gouda. She and her team handcraft each wheel using herbs and seeds gathered in the Netherlands. Premium, raw, cow’s milk from her family farm provides each wheel of cheese with the exceptional flavor and texture you’ve grown to expect from Holland’s Family Cheese. Sweet and nutty with flavor notes reminiscent of maple syrup. Enjoy this cheese with toasted almonds, maple oat bread, dark rum or amber beer. Foenegreek, also spelled Fenugreek, is a spice that has a unique maple sweetness, with notes of curry or aged sherry wine on the finish.

 

[Bostoneo]

Deer Creek The Fawn Cheddar Cheese
Motivated by creating exceptional cheese, Deer Creek's cheddar does not disappoint. Aged for over 90 days, the Fawn is a sweet and nutty cheddar with an approachable taste versatile for every palette. Handcrafted from fresh rBST-free Wisconsin milk, this young cheddar has a unique culture added during the cheesemaking process that produces its award-winning flavor. The Fawn is delicate at first bite, opening up to a full cheddar flavor and sweetness that lingers on the finish. The Fawn is a lovely cheese that will become your new favorite!
Deer Creek partners with some of the finest Master Cheese Makers in the state of Wisconsin in a collaboration effort by taking creative avant-garde 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.

Pair with Porter and Amber beers and Hard Cider. Oaked Chardonnay, dry Rosé, Prosecco, or Tawny Port work well for wines. Serve with dried cherries, fresh blackberries, pistachios or charcuterie.