Current Featured Cheese - December 2023

A traditional creamery cheese, Gorgonzola imparts a sharp, spicy flavor, the blue-green ripples providing an excellent contrast to the rich, creamy cheese. The taste ranges from mild to sharp, depending on age.

Raclette is not only a unique cheese; it also has a long history. Originating in the Alps region between Switzerland and France, Raclette cheese has been produced for centuries; in fact, it was mentioned in medieval texts from Swiss-German convents from around 1290. The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. It got the name from cow herders who would carry the semi-hard cheese with them as they followed the...

Made only from the milk of endangered Payoya goats indigenous to where the cheese is made, we fell in love with this cheese and its dense, fudgy creaminess and savory flavor. The rind is rubbed with extra virgin olive oil which lends to its buttery, savory flavors. This approachable cheese also has a touch of mineral tanginess to it. A good sherry will pair beautifully with Andazul. Honey and walnuts will also compliment it well.

Winner of a 2018 American Cheese Society Blue Ribbon, Trillium is a triple crème, 2-4 week aged, bloomy-rind cheese inspired by the French classics Camembert and Brie. Its richness and soft buttery texture will make you blush with each bite! The flavor is buttery, soft and gently sweet with hints of lactic tones. We’d suggest pairing it with your favorite sparkling wine or Champagne. Its uber-rich paste can stand up to the acrid roasted coffee notes of bolder stouts.

This Italian, semi-soft, cow’s milk cheese simply aches to be seen as well as eaten. The rosé wine gives this cheese a distinctive violet-colored rind. As you would expect, it has a mild pleasant floral aroma. The rosé notes also translate into its mild, fruity and sweet flavor profile, one that lacks the sharp bite that some alcohol-soaked wines present. We’d suggested showing off this unique cheese’s appearance by adding it to a cheese board.