Featured Cheese - November 2019

Tronchón hails from the stunningly picturesque region of northeastern Spain, in a small village of the same name. Made for centuries, Tronchón was even mentioned in Don Quixote not once, but twice. At first look of the cheese you’ll notice the unique rind which resembles a doughnut in size and appearance with an indentation in the middle.

Cotswold is essentially a double gloucester cheese, with the addition of chives. this has a creamy flavour, and the chives add a nice tang of herbs to the taste. Like double gloucester it is orange in colour, and semi firm in texture.

Garrotxa de Sant Gil d’Albió is a subtle charmer, offering a delicate tartness that balances the milk’s sweetness nicely. The aroma offers cooked curds, dank cave-like notes, and herbs. The paste is a brilliant white and the rustic rind has a suede-like texture and distinctive gray mold, which makes the rind not ideal for eating. Look for a long, smooth finish hinting of nuts and herbs.

Avonlea Clothbound Cheddar is an English style cheddar, cave-aged between 12-16 months and showcasing a traditional bandaged rind with a gorgeous mottled pattern with specks of deep grey. We feel that the rind really influences the flavor of this cheese, that you can taste the sea in every bite. Look for big umami flavors and mineral notes contributed by the green, seaside pastures where the cows graze.

Smoked over fruit woods, this blue is super creamy and offers mouthwatering smoky, mellow, earthy flavors with a soft, creamy finish as the cheese seems to almost evaporate on your tongue. This blue is great paired with smoked meats or melted on a juicy steak or cheeseburger. It will round out any cheese plate and is a nice addition to salads too. We love it with roasted vegetables. Moody Blue will pair well with Merlot or a bold Zinfandel.