Featured Cheese - November 2017

Cambozola Classic has a delicate blue cheese flavor and a softer—almost spreadable—texture than a typical blue style cheese. Cambozola can be a great transition cheese for lovers of milder cheeses who have yet to learn to appreciate the stronger blue cheeses. It is an excellent cheese in salads; consider blending it into a vinaigrette salad dressing. Serve it with crackers as an appetizer. It’s also an excellent...

Castelrosso is one of the most ancient styles of cheese from the Piemonte region of Italy. This venerable classic is also known as Toma Brusca, which roughly translates to “acid cheese.” The name comes from the process of letting the milk acidify slightly before cheesemaking, which brings out tart, bright flavors and creates a crumbly texture. The Rosso family has been making this cheese for over a hundred and twenty years, and their experience...