Hittisau is the namesake cheese from producer Sennerai Hittisau in the beautiful Bregenz Forest of Austria just over the border from Bavaria.. The thin rind develops from the light washings that this cheese receives during its one month of aging, just enough to give the cheese a luscious buttery flavor with the aroma of damp caves, and a pudding texture. Coulommiers pairs well with with Chardonnay, Sauvignon Blanc, or even Merlot. To take the guesswork out of pairing and enhance your favorite bottle of white, our Maitre Fromager Max McCalman has assembled our White Wine Cheese Collection. This dramatically accentuates the lactic flavors and develops long, fruity notes with hints of mushrooms, grass, and butter. Evora is a small, firm cylinder of raw sheep's milk cheese from Portugal that is aged from two to three months. A truly successful wine and cheese pairing is a match made in heaven, heightening the experience of both the wine and the cheese. Manchester is an aged, raw milk, washed rind goat milk cheese produced at the Consider Bardwell Dairy in western Vermont. Because of its slightly higher level of salt, it is well suited for salads. Fouchtra is a lovely goat cheese from the Auvergne of south central France. These are the same forks included in the Artisanal Fondue Set. Each piece weighs about 7 ounces.

The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and to create a delectably stinky aroma. This sheep's milk cheese comes from Portugal, similar to Serra, however, the flavor of Serpa is tangy, pungent and a more pronounced sour finish. To take the guesswork out of pairing our Maitre Fromager Max McCalman has assembled our Dessert Collection, including. Pair this cheese with Champage, Muscat, or a hearty Stout. Bleu d'Auvergne is made in the traditional manner from cow's milk and features blue veining throughout.

If you have never tasted Portuguese cheese before, this is a great starting place. Its moist, sticky rind conceals a soft paste possessing a grassy, herbaceous, and (with age) spicy, pungent taste. With a whimsical boulder ("Pierre" means rock) adorning its snow white rind, Pierre Robert appeals to anyone craving pure and utter decadence. We receive this cheese into our caves and continue the maturing process for an additional two to four months, washing each wheel several times with a light fruity Alsatian wine. Refreshing and mild, it will please most palates. One piece weights approximately 8 ounces. Status, Evora was once traded as currency. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste. A truly successful cheese pairing is a match made in heaven, heightening the experience of both the dessert and the cheese. Azeit?o was awarded name protection (Denomina??o queijo de evora dop by artisanal premium cheese de Origem Protegida certification, DOP), elevating its stature in Portugal and abroad. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche Comt?.

Made from fine, parchment paper, they enhance any cheese display, providing a lovely contrast to both color and texture. Our stainless steel set of six fondue forks are durable and elegant. Azeit?o is a concentrated round of sheep's milk cheese that is coagulated with cardoon thistle instead of traditional animal rennet. Azeit?o is named for the village where it was born in the foothills of the Arribida mountain range in Portugal. The milk that is used to make the Evora is from the Merina ewe, a breed that is perhaps better known stateside for its wool than its milk.

Buttery, smooth, and mild, this cheese ought to be eaten spread on bread or even graham crackers. From Extremadura to Asturias, from the Mesetas of Castilla La Mancha to the mountains of central Portugal, the Great Iberian Peninsula boasts some of the most prolific cheese and wine making regions of Europe. Silage free raw cow milk from local farms gives this cheese a deep, slightly sweet flavor with occasional notes of hazelnuts at just over five months of age. Finding great matches of cheese and wine can be tricky, with flavors often competing, negating, or just plain spoiling one another. Along with its soft mushroomy flavors is a hint of sweet almonds in the winter months and a whiff of chives in spring. Pierre Robert is a decadent triple cr?me style cheese from Seine et Marne. Its texture ranges from soft and unctuous to firm and chewy; you can cut open the top and scoop its yellow cream onto slabs of nutty french cheese leaves by artisanal premium cheese bread. Each package contain 20 leaves.. Accompany Candela Prol and a lineup of America's best beers on a journey through the world of craft bre artisanally produced beer...paired with the perfect American cheeses, of course. The Bavarian Limburger makes a lovely match for most ales; the cheese also marries well with many full bodied whites and fine red wines. This cheese has a voluptuous milky taste; it is less tart than most goat cheese, and the aroma is subtle. The meat of the Merino catskill by artisanal premium cheese makes nice lamb too; but being "cheese guys" here, we think the cheeses like the Evoras are far and away the best product that comes from this breed.

The Coulommiers we select for Artisanal Premium Cheese is the color of fresh churned butter with a supple paste and well developed rind. After 12 month becomes tastie, saltier and excellent for grating. Don't miss this very special class; it will be an event to remember. Try pairing this New York cheese with most any white wine, Champagne, or even a light beer. A gold medal recipient at the 2007 World Cheese Awards, Nancy's Camembert is meltingly smooth and buttery with the texture of a triple cr?me. The thin mottled rind is lovely, similar to the rind of the better known Saint Nectaire made with cow milk. Pairs best with hittisau by artisanal premium cheese full bodied white wines such as Chenin Blanc. Catskill ages gracefully for several weeks under its bloomy rind. Sheep's milk cheese, is made exclusively from the milk of sheep grazing upon the plains of La Mancha, the land of Don Quixote. Cooperative Kaserei Zurwies in Bavaria uses organic and silage free milk to produce this Limburger which with its elegant paste and buttery flavor belies the rather "naughty" reputation that Limburgers gained in the past. Manchego, the famous Spanish D.O. Morbier is excellent served bleu d'auvergne by artisanal premium cheese with Gew?rztraminer or Pinor Noir.

The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. Made with raw sheep milk and cardoon thistle in the region north of Alentejo near the historic city of Evora, the cheese is spicy and slightly acidic and fruity with a light yellow color. Finding great matches can be tricky, with flavors often competing, negating, or just plain spoiling one another. Nancy's Hudson Valley Camembert is a creamy, soft ripened cheese made from the milk of the Old Chatham Shepherding Company's herd of 100 East Fresian sheep combined with hormone free cow's milk from a neighbor's farm. Fouchtra is an atypical goat cheese, not only in texture and appearance, but in its flavor as well. This gold medal Artisanal Manchego is made from raw milk and age for several month; is nutty, sweet, and tangy with a firm texture. Spain, portugal, wine, & cheese at artisanal premium cheese center the firm texture can develop a smattering of small eyes. The rind is brightly colored and the great iberian peninsula. Join Artisanal on a journey through the delicacies of Spain and Portugal, featuring some of the region's most exquisite cheeses and renowned wines.

Whether expert or novice, join us for a wild night at the "pub" as we explore the wonders of artisanal cheese through the amber lens of refreshing, handcrafted beers. Morbier coulommiers by artisanal premium cheese is an aromatic and surprisingly mild French cow's milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. Here at the Artisanal Premium Center, we allow this cheese to drain until it reaches the creamy consistency we desire. When Robert Rouzaire and his friend Pierre began to tire of their Brillat Savarin, inspiration struck. Molded in cloth, Azeit?o has a rustic appearance that adds to its romance. They began aging the same triple cr?me longer in their caves, enabling it to further develop its flavor and become even more meltingly rich in texture. The master cheese maker at this dairy is Peter Dixon, a widely respected veteran of the dairy industry around Vermont. It is smaller and thicker than the more typical Brie style cheeses, and some say that Coulommiers is the predecessor of Brie. Recreate a traditional French cheese display at home with these decorative leaves.

Bleu d'Auvergne is a name protected (Denomination Origine Protected, DOP) cheese from the Auvergne region in south central France, where it has azeitao by artisanal premium cheese been made since the middle of the 19th century. The Manchester has a firm texture, a nutty and rustic bite; and due to the rotational grazing on the pastures at the dairy, as well as the aging process itself, each wheel has its own distinct flavor. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. The paste is smooth and creamy instead tomme fermiere d'alsace by artisanal premium cheese of the chalky claylike texture that you find in the goat cheeses of the Loire valley. The pastures where the sheep of Azeit?o graze are lush and covered in herbaceous scrub, giving the milk its characteristically rich flavor. Catskill is a beautiful goat cheese from Stissing Mountain in upstate New York. One piece weighs approximately 1 Pound. Pair Azeit?o with Tempranillo or Albari?o. Try pairing this cheese white wine cheese collection by artisanal premium cheese with light crisp whites and light to medium bodied red wines. Coulommiers is a member of the Brie family hailing from the "land of Brie," about 40 miles east of Paris. Traditionally, the evening's fresh curds were sprinkled with ash to prevent the formation of a rind overnight.

In the process it develops a bit of a mushroom aroma and the flavor of fresh goat milk comes through. They named their new success Pierre Robert, for obvious reasons. The small golden colored cheeses are semi firm and they have the flavor of a rustic olive oil. Tomme Fermiere d'Alsace is a firm, washed rind (smear) cow's milk cheese serpa by artisanal premium cheese made in the Alsace region of France. Each piece weighs approximately 12 ounces.