Additional information
PACKSIZE | 6/2 LB |
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This swiss cheese is semi-soft, sweet, and nutty. It is made in a 2 lb. wheel, using the old Bahl Baby Swiss family recipe.
Campo de Montalban is a mixed-milk cheese, containing roughly sixty percent cow`s milk with the remainder comprised of goat`s and sheep`s milks. It was originally considered a Manchego, but in 1985 the AOC standards for Manchego were changed to mandate 100 percent sheep’s milk. As Campo de Montalban is mixed-milk, its name was changed to reflect its home region. Made in the town of La Puebla de Montalban, its name translates to `the fields of Montalban.
3rd PLACE SOFT RIPENED WASHED RIND – AMERICAN CHEESE SOCIETY AWARDS 2023
MouCo ColoRouge is a natural rind cheese that is reddish-orange in color with a slight white finish. Soft and creamy is a great description for the textures as well as taste and aromas. Mildly earthy tones compliment the slight acidity of the young cheese. As it ages the cheese will start to soften, develop a pronounced buttery characteristic as well as develop a further complexity in its earthy characteristic. MouCo ColoRouge is fully aged at 7-8 weeks. At this point the cheese flavor is quite complex with its buttery creamy flavors as well as a developed earthiness that is spicy and …well…just addictive. The cheese just begins to get gooey when left to warm to room temperature.
Characterized by it’s dusty gray rind, Garrotxa is the most famous cheese in Catalonia. Cheese maker Josep of Can Pejol pays homage to the small production methods of the original recipe, which almost disappeared in the mid 1900s due to changes in farming policies. It’s an approachable crowd-pleasing cheese, with hints of roasted almonds, and cellar.
2nd PLACE SOFT RIPENED – AMERICAN CHEESE SOCIETY AWARDS 2023
A lightly stiff center when young, complimented by a buzz of tartness. As the cheese ripens, the pate develops a creamier flavor and texture. A hint of sweetness compliments a bit of hum in the finish. At 7-8 weeks, the cheese is fully ripe, soft and gooey, a definitive line shows off the soft edible rind. A murmur of sweetness balances the complex cheese.
Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color. It comes in a 10-inch diameter wheel, 5 inches thick with a herringbone design on the rind. It ranges from mild to sharp, depending on how long it is aged.