Category Archives: rich
Thunder Oak Smoked Gouda expresses appealing, complex flavours, and maintains an unusually rich texture. Young cheeses are fruity, tangy and silky smooth, while older wheels become spicy, caramel sweet and toasty, with a crystalline texture.
Tete de Moine is made in the Swiss Alps near the town of Bellelay from rich unpasteurized cows’ milk. It is a sharp cheese with a full, nutty flavor. Its intense flavor is even more pronounced when compared to other cheeses from Switzerland, like Gruyere and Emmental. It is the cheese of choice when using
Stilton comes in two varieties, the traditional blue and the less known white Stilton. Stilton has a crumbly texture in its youngest stage to a buttery smooth texture and mellower flavor after aging another 5 to 6 weeks. Similar to a traditional blue cheese, Stilton will have a strong, nutty flavor with rich overtones. We
Named for its producer, St. Andre Creamery located in France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cow’s milk and enriched with pure cream. St. Andre has a bloomy white edible rind and a soft creamy interior similar to Camembert. Its flavor is rich and
St. Agur is a rich, creamy blue with a spicy blue flavor. Mild in flavor and not too salty in comparison to more traditional blues, St. Agur appeals to many palettes.
Supple and deeply coloured, Niagara Gold is a Trappist-style cheese made from the extremely rich milk of Guernsey cows. Enjoy its buttery, earthy flavours with fall fruits, nuts, and whole-grain bread.
Le Mont-Jacob is equally good melted as it is sliced, the cheese pops with flavour as soon as it hits your palate. Its nutty, salty essence reveals itself in a rich meaty flavour explosion that is tempered by a fruity sweetness. The aroma is pronounced and earthy at the rind but surprisingly delicate if you
Vacherin Mont d’Or cheese imparts a resinous flavor to the pale interior of the cheese which becomes almost liquid as it matures. The undulating golden crust, tinged with pink, shows faint cloth markings. This is a very unique cheese, with an almost runny consistency and a rich, creamy flavor.
Mamirolle has a square body and is made in loaf shaped moulds. Its moist exterior has a characteristic bright orange colour. The rind welcomes you enthusiastically with a strong, earthy pungency. The paste has a milder, fresher flavour, its texture rich and supple. Sweet, salty, full flavours fill the mouth and the finish is rich
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