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Sieur De Duplessis

A firm, unpasteurized sheep’s milk cheese, it’s covered by natural, bone-colored, patterned rind that lends a rustic, almost antique quality to the cheese. The ivory paste inside is a complex bundle of earthy, grassy flavors with a balanced salt content.

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Red Dragon

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. 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.

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Monforte – Toscano

Toscano from Monforte is creamy white with a beige rind, a delicious sheep’s milk cheese similar to Pecorino but slightly creamier.  Delicious in salad, on crackers, or with a fruity white wine.

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Manchego 12 Months

The flavor of Manchego is zesty and exuberant, while its texture is firm but not dry. Manchego can be recognized by the zigzag pattern etched into its rind. This is created by the rippled surface of the press used in the manufacture of the cheese. Underneath the inedible rind, the interior is ivory colored with
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Lighthall Tomme

Lighthall Tomme is a pleasant, light 100% goat milk cheese, almost nutty, with a smooth, firm texture and a mild saltiness. This fairly new cheese from Fifth Town has a natural wash rind and is aged for a few months.

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Irish Cheddar W/Porter

The blending of cheddar with porter beer is both striking to the eye and easy on the palate. Pebble-size curds are veined with dark-brown porter beer, creating a rich, marbled appearance. The porter does not overwhelm the cheddar. Porter tastes only slightly beery, with the beer contributing depth and meatiness to the cheese. This beautiful
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Iberico

Iberico is a Manchego-style cheese made from a blend of cow, goat and sheep’s milk. It is made in the same type of mold as Manchego, and therefore has the same hatched pattern imprinted into its rind. One of the most popular cheeses in Spain, this firm, oily cheese is mild, yet tasty and aromatic.
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Grey Owl

The ash covered rind presents is so visually pleasing that you might not want to eat such a beautiful looking cheese. This goat’s milk cheese offers an interior paste that is white, firm and dense and transforms into a soft, crumbly texture in the mouth, while also offering pleasingly sharp, lemony flavours. It begins to
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Gre Des Champs

This organic farm cheese is firm and unpasteurized with a washed rind. It has a floral aroma and distinct fruity flavour with hazelnut accents.

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Explorateur

Explorateur, produced in Ile-de-France, is one of these cheeses with its 75% butterfat content. Like all triple creams, this cheese can be eaten at nearly any stage of ripening. As the cheese ages, its interior with go from a chalky, firm, pristine white to a runny, yellow to beige mass with a much more intense
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