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BEEMSTER, VLASKAAS
Beemster Vlaskaas is a new addition to Beemster`s line of premium Dutch cheeses, but it has the oldest cheese recipe. This delightfully sweet and creamy cheese was once made only during the harvest festival of the flax for the workers. Vlaskaas became the centerpiece of the entire harvest festival. Gold Medal winner at the 2004 Wisconsin Cheese Makers Competition and 3rd place in the overall competition! Aged around 5 months.
Details
Type: Semi-Soft
Country: Holland
Uses
Melted in dishes and on sandwiches
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BELGIOIOSO, MASCARPONE DOMESTIC
This naturally sweet, yet surprisingly light, soft cheese is made from the freshest pasteurized cream. The ultimate dessert cheese, it compliments chocolates, coffee, fruits, liqueurs and is used to make tiramisu. Excellent on pasta, or as a delicious spread (with just half the calories of butter.) Kosher approved.
Easy Serving IdeasCombine BelGioioso Mascarpone with a sweet liqueur. Place alternating layers of fresh fruit and the Mascarpone mixture into parfait glasses. Serve with a sweet wine or champagne for an elegant dessert.
Mix BelGioioso Mascarpone with pure maple syrup and spread onto piping hot French toast and garnish with fresh berries for an elegant Sunday brunch entrée.
Serve BelGioioso Mascarpone with radishes and a fruity ale beer for an interesting party appetizer.
For a succulent side dish, combine BelGioioso Mascarpone with fresh herbs or vegetables such as basil, spinach, red or yellow peppers or sun-dried tomatoes. Mix with hot pasta or rice and serve.
Mix BelGioioso Mascarpone with BelGioioso CreamyGorg®. Thinly spread mixture onto slices of prosciutto. Roll onto breadsticks, pear or apple slices, or zucchini, cucumber and celery sticks. -
BELLETOILE, TRIPLE CREME, 3.5 LB.
What makes Belletoile triple crème brie different from other soft-ripened cheeses like traditional brie and camembert is the addition of extra cream before the production process. While other soft cheeses add some cream in the pre-production process, triple créme brie adds an extra amount of cream which gives Belletoile its wonderful, creamy and mellow mouthfeel. Because of the rind that protects the cheese while it ripens, Belletoile can be enjoyed for weeks after opening as it softens and ages. Our secret recipe includes living cheese cultures, so you will notice different flavor profiles as the cheese matures, starting out fresh and mild but turning more creamy and aromatic in taste as the cheese continues to age.
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BELLETOILE, TRIPLE CREME, 6.6 LB.
What makes Belletoile triple crème brie different from other soft-ripened cheeses like traditional brie and camembert is the addition of extra cream before the production process. While other soft cheeses add some cream in the pre-production process, triple créme brie adds an extra amount of cream which gives Belletoile its wonderful, creamy and mellow mouthfeel. Because of the rind that protects the cheese while it ripens, Belletoile can be enjoyed for weeks after opening as it softens and ages. Our secret recipe includes living cheese cultures, so you will notice different flavor profiles as the cheese matures, starting out fresh and mild but turning more creamy and aromatic in taste as the cheese continues to age.
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BLEU D`AUVERGNE
Sharp flavorful blue cheese. A good starting block for many a cheese counter. A good introduction to the more flavorful blue cheeses.
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BRIE FERMIER FERME DE JOUVENCE
Style: Soft Ripened
Texture: Soft
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Animal
Producer: La Tremblaye
Region: Ile-de-France
Country: FranceBrie Fermier is pudgy, almost runny, and has a punch of flavor. It has a pronounced earthy mushroom scent, tastes of roasted mushrooms, caramelized brussels sprouts, fresh milk and melted butter, and has an oozy gooey texture. This creamy masterpiece plays very well with a bit of ham or coarse cut pâté, a dab of Dijon mustard, some cornichons and a cool glass of Chenin Blanc.
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BRILLAT SAVARIN
Brillat-Savarin is made from pasteurized cow`s milk, enriched with cream. It is a soft-white cheese of round shape with a thick, velvety, white crust. It has a light downy white rind and the cheese cuts like butter. Brillat-Savarin has a really milky aroma with light lemon sour tones
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CACIO DE ROMA
Cacio de Roma an Italian semi-soft cheese made using sheep`s milk, made in the countryside of Rome, Italy. Cacio means cheese, is used in most of the parts of Italy. This cheese in the form of a small round is reffered as Caciotta, while in the rest of Italy it is known as formaggio. The cheese is aged for about one month, during which it develops a tangy flavour and creamy texture. It is the classic table cheese with the aroma of a young sheep`s milk and can be enjoyed as a snack, eat with salad, pizza, pasta. Since it melts very well, it is used in everyday cooking
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CAMBOZOLA
Cambozola is a triple cream, brie-style blue cheese made from pasteurised cow’s milk in the German region of Allgäu. The cheese is still made in Germany by Kaserei Champignon since 1970s. In English speaking countries, it is often symbolized as blue brie.The cheese is injected with same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton. However, it is neither pungent like Stilton, nor crumbly like Roquefort. The cheese, a cross between Camembert and Gorgonzola, is creamy, moist and rich like a Camembert with the sharpness of Gorgonzola.
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CAPRICHO DE CABRA (FRESH GOAT CHEESE)
Capricho de Cabra is a creamy, flavorful cheese produced with milk Murciana goats, which produce milk high in fat and protein to give the cheese its amazing creaminess. The cheese is dense and gives a burst of flavor with a sweet finish.
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CARR VALLEY GARLIC BREAD CHEESE
A mild, baked cheese with an authentic Italian garlic flavor–serve with fresh marinara sauce to create an outstanding appetizer. Saute or grill, until glistening or microwave for 30 seconds on high until warm.
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CARR VALLEY PENTA CREME
Made from cow’s milk with the addition of a substantial amount of cream, Penta Crème Blue is one of a handful of new cheeses being produced by Carr Valley at their new blue cheese factory, Glacier Point. The texture of Penta Crème is very smooth and cream-like, much like a double cream cheese. Flavors are earthy and rich, with distinctive lactic notes.
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CARR VALLEY, APPLEWOOD CHEDDAR, RETAIL
This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the paprika.
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CARR VALLEY, APPLEWOOD SMOKED CHEDDAR
This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the paprika.
