Featured Cheese - Sept 2015

Pont L’Eveque is made on the bridge that gave it it's name in Normandy, France. It is similar to a camembert, but the rind is “washed” before aging with a brine solution. This gives the square-shaped cheese a much more pronounced flavor and a rustic, farmyard aroma. It is particularly well suited to full bodied red wines.

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.

Originally a Dutch cheese, versions of Gouda are now made by artisan cheesemakers throughout the world, like Michigan’s Old Europe Cheese. Old Europe’s Smoked Gouda is unique in that it’s smoked using a “cold smoke” process, which preserves the cheese’s inherent flavor and moisture.