Additional information
Packsize | 8 LB WHEEL |
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1st PLACE DRY JACK – AMERICAN CHEESE SOCIETY AWARDS 2023
Very hard, aged, dry version of Monterey Jack with delicious nutty flavor. The cheese is used in cooked foods or grated onto pasta or salads. Created `by accident` in 1915. A wholesaler found himself with an over-abundance of Jack Fresh. He had to store it for a long time. In order to protect it he hand-salted each one of cheeses. A few weeks later he discovered that the cheeses were fruity and rich in taste.
Packsize | 8 LB WHEEL |
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Milk: Cow
Country: United States
Pasteurization: Pasteurized
Region: California
Pack: 1/8lb
A cave – aged beauty! This natural-rind variety gets its complex, sweet and slightly rambunctious flavors from open-air cave aging.
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.
Made from fresh milk of pasture grazed Wisconsin goats, it`s aged four months for distinctive `blue` flavor and smoked to perfection.
A six-month aging period produces a mild, crumbly texture for the Stella Medium Asiago Cheese. This Asiago Cheese has a toasted, sweet and buttery flavor, and the color has aged to a pale beige.
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.