Additional information
Packsize | 2/5 LB |
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The creation of this unique cheese began as a quest to capture the best flavor attributes from Cheddars around the world and blend them into one unique cheese. Vat 17 is bold and complex, with a tangy nuttiness that is unsurpassed. It is a highly decorated cheese, winning numerous awards the world over.
We develop our Burrata authentically with a recipe that dates back over 5 generations. Our semi soft `Pasta Filata` cheese is made with Fior di latte cows milk cultures. We then fill our Burrata with fresh Stracciatella cream. This is often served with a sprinkle of salt and drizzle of olive oil. Scoop up the stracciatella cream with slices of Italian bread or spread the inside of the cheese onto crackers. Serve up with fresh tomatoes and basil, or it`s also a decadent and delicious topping for pizza.
Bayley Hazen Blue has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk.
Aged six months or more, this blushing ivory colored cheese is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Made in Holland exclusively for Cypress Grove Chevre®, Midnight Moon® is nutty and brown buttery up front with a long caramel finish.
This spicy hand-rubbed cheese packs a heated punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate. Quality IngredientsThe spice is right! Our Cajun rub was developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind. Pairing Suggestions Medium to full-bodied red wines, Champagne, or a fruity wheat beer. Chutney, preserves, shaved on a salad or melted over a burger with avacado.
Asadero’s firm and creamy texture makes it well suited to slice, cube or melt. Try in jalapeno peppers and similar dishes. Good for snacking with crackers and meats.