Current Featured Cheese - Sept 2023

Visually stunning, this artisanal cheese is from the historic and autonomous community of Castile-La Mancha in central Spain, specially, Cuenca. Romao is the lesser known cousin of Manchego, which is traditionally the cheese made in the region. Made from 100% raw sheep’s milk, what makes Romao so special is the unique rind which is hand rubbed with Ibérico lard and fresh rosemary, then aged in its own cellar for at least 8 months. Herbaceous and piney, this cheese is incredibly balanced with the center having similar texture and taste to its cousin, Manchego...

Based in Thorp, Wisconsin, Marieke® Gouda was founded in 2006 by husband and wife team Marieke and Rolf Penterman. Originally from the Netherlands, Marieke missed the Gouda style cheeses she grew up with, so after two years of study, she created her first wheel. Just four months later, her first round of the Foenegreek Gouda was submitted to the US Cheese Championships and won a gold medal. Since then the Foenegreek Gouda has won numerous medals from various US and international competitions. The Foenegreek Gouda is made as a traditional gouda with the addition of fenugreek, an herb which gives the cheese a sweet and nutty flavor similar to maple syrup.

This 1st Place winner in 2011 at the American Cheese Society is known for its buttery, full-bodied, semi-firm texture and snappy, citrus-like fruity notes. As the patriarch of Utah's Beehive Cheese Company's family of cheeses, Promontory is equally great on its own on a cheese board with some dates and honey, or with anything you would pair a cheddar-style cheese with, like a Panini or grated on a salad.

Upon opening each 10-pound, washed rind wheel of Alp Blossom, you'll see an even distribution of small 'eyes' in a consistently creamy, butter-yellow paste. The herbs and field blossoms make for a strong floral aroma which also influences the flavor of the cheese. It presents a dense, semi-firm texture, super creamy mouthfeel, and herbal and floral notes. It won’t be hard to imagine what these cows were eating just before they were milked!

Another 'Northeast Kingdom gem' from the Jasper Hill Creamery, Little Hosmer is a relatively newer cheese from Jasper Hill. L’il Hos may be small, but he’s already racked up a super gold in 2017 at the World Cheese Awards. This is a small format brie (4 ounces), aged 7-9 weeks, with a white bloomy rind. Look for light flavors of mushroom, cabbage, toasted nuts, and fresh cream. The paste is very soft, pliable, and spreadable, and the mouthfeel is super creamy and clean. We found it a milder brie that will appeal to many cheese lovers and novices alike.

Toma Piemontese is a semi-firm, cow’s milk cheese. Upon opening the wheel, its paste is a rich buttery yellow hue and mild fragrant earthy aromas are present which remind one of clean soil and grass. The flavor profile confirms the nose. Cows from this region are grazing at a pretty high altitude when they produce the milk to make this cheese and that terroir presents prominently in this Toma. It’s not an overly sweet tasting cheese.