Additional information
Packsize | 8/5 LB |
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This Utah original gets its name from Promontory Summit, the historic location where the Union Pacific and the Central Pacific Rail Road lines linked the country nearly 150 years ago This Irish style cheese is: buttery, full-bodied and lively with snappy, citrus-like and fruity notes. Warms on your tongue and leaves a subtle sharp note in your mouth.
Awards:
1st Place – Aged Cheddar – Idaho Milk Producers Association Annual Competition 2008, 2009 and 2011 in Sun Valley, ID.
1st Place – American Cheese Society competition 2011. Bronze Medal, World Cheese Awards 2010
Made from fresh milk of pasture grazed Wisconsin goats, it`s aged four months for distinctive `blue` flavor and smoked to perfection.
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.
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.
An old-world favorite with a mild, approachable flavor and buttery melt-inyour-mouth texture, this German style cheese is excellent for snacking and cooking and complements a wide range of flavors.