Additional information
Pack Size | 8/150 GR |
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A delicious cheese from the Poitou-Charente region, as the name refers to. This slightly salted goat cheese is sprinkled with vegetable ash, giving it it’s signature dark grey rind. It is smooth and tender, rich and herbaceous.
A true AOC gem. It`s significant fruity nutty flavor is derived from milk from Manech and Basc Beanaise sheep. A perfect picnic cheese. Pairs well with nearly any fruit or vegetable, and also salty meats such as Prosciutto di Parma.
Cana de Cabra is a soft-ripened cheese made from pasteurized goat`s milk, in Murcia, Spain. This cheese is similar to the French Bucheron. This creamy, buttery, mild and delicious cheese has a bloomy rind with semi-soft texture. Cana de Cabra is aged for 21 days, as it ages, the flavour intensifies. It pairs well with white wine, almonds and fig spread.
We start by using the best milk that we can find in our area. This means we start making cheese with the freshest milk possible. No artificial colorings, preservatives, or additives are used in the cheese making process of our Camembert, which is all done by hand. This cheese is quite creamy from the start with hint of milky creaminess. As the cheese ripens it develops creamy undertones and buttery characteristics topped off with a nutty mouth feel. MouCo Camembert is fully aged at 7-8 weeks. At this point the cheese flavor is fully complex with butter, creamy and nuts in it`s flavor display. The cheese just begins to flow 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.