5 LB WHEEL
These six-pound wheels are the same recipe as Red Cloud, but due to their size, they present with less intensity and a creamier mouth feel. The sticky, pale orange rind makes for an eye-catching addition to a cheese plate, but we also love it on burgers or in grilled cheese. Irresistible with a Belgian ale, hard cider, or fruit-driven white such as Gewurztraminer or Riesling.
This unparalleled raw milk Manchego is exclusively produced using sheep`s milk collected from local herds. Once the milk is collected, Artequeso Manchego cheese is produced following only the strictest of artisan traditions, during which cheesemaker Alfonso Alvarez and his staff keep absolute control over each step of the cheese making process: this includes curd cutting, whey drainage, salting, and finally drying. Once the make process is complete, each wheel is carefully tended to during the affinage process, with particular attention devoted to controlled temperature and humidity levels.
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.
Elaborated with raw sheep milk, Idiaza¡bal is a robust and sharp cheese, and usually ripened for a long period (at least 60 days). Its paste is delightful and chewy. The P.D.O. Idiazabal bheese is elaborated in the Basque Country and Navarre, from raw milk of the `Lacha` and `Carranzana` sheep´s varieties, natural rennet, and a minimum ripering of 2 months.
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.
Eminently snackable, this semi-soft, pasteurized, wax-coated cheese is mild and creamy, studded with roasted Anaheim green chilies from New Mexico. Add to quesadillas or enchiladas, eggs, macaroni and cheese, or to create the ultimate cheeseburger.