Featured Cheese - May 2020

This unique variety of cheese has a very distinct taste. Its aroma is strong and is reminiscent of the fragrance of yeast and dried fruit. Occasionally one can even distinguish a note of boiled chestnuts. To the touch, it is slightly elastic when it's relatively young and harder when fully matured. The dark shades of yellow straw that distinguish this variety can at times reach the intensity of amber. The sweet taste can acquire a somewhat more savory flavor and ranges to slightly piquant. The rich aroma becomes refined with seasoning and has a hint of dried fruit, butter and sometimes, exotic fruits.

Beecher’s Flagship is a semi-hard cheese made from pasteurized cow’s milk. Due to the long aging process of approximately 15 months, the cheese develops a uniquely robust, nutty flavor. Beecher’s Flagship is extremely versatile and will work great crumbled into an omelet or frittata, melted into macaroni and cheese, sliced for sandwiches or burgers, or simply sliced on your cheese board. It is also a perfect pairing with dry wines like Pouilly Fuisse or Syrah, as well as your favorite IPA or Hefeweizen.

We are so excited to bring you a new cheese that has won numerous awards including a gold medal at the World Cheese Awards in 2014! The base of this unique cheese is their famed BellaVitano, which is similar to a parmesan that finishes smooth and creamy. It is then hand rubbed with freshly roasted espresso that brings a sweet and rich flavor.

Sennerkäse is a traditional, semi-soft, German, Alpine cheese made from raw, organic cow’s milk and aged for six months, but made with the intriguing addition of yellow Eastern Indian fenugreek seeds. The inclusion of fenugreek is a cultural homage that celebrates the blue fenugreek that appears in decorations throughout the state of Bavaria in southeastern Germany. On the nose and palate, this creamy, buttery cheese shows herbal and grassy notes, toasted grain flavors, and slight salinity, all of which are surprisingly complemented by the nuttiness and maple-syrup sweetness of chewy fenugreek seeds.

The thin and springy rind surrounds a buttery-yellow colored paste with small ‘eyes,’ or holes, in its otherwise creamy texture. The rusticity and grassiness of the milk shines through in its nutty and salty flavor profile. Because Cuneo is located in the Piedmont region of Italy, one of Italy’s most celebrated wine regions, Raschera pairs with Piedmont whites, such as Arneis, Cortese (Gavi), and Moscato (d’Asti), as well as the region’s reds.

Because Redhead Creamery is a farmstead, the milk could not be any fresher, as the team has complete control over the cows' feed, the cows themselves, the milk they produce, and the resulting cheese. Little Lucy, a bloomy rind, brie-style cheese made from pasteurized cows' milk and aged for 4 to 14 weeks is named for founder Alise Sjostrom's young daughter, and offers a rich, buttery flavor profile, a clean mouthfeel, and a delicate sweetness.