Additional information
PACKSIZE | 6/250 GR |
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Réo cheese dairy processes 23 million litres of milk, mainly from Normandy cows raised between the sea and the bocage. This milk, rich in the flavours of this exceptional terroir, is then transformed into PDO Camembert de Normandie, Crème Fraiche, Beurre de Baratte and Fromage Frais. For 90 years, the cheese dairy has been perpetuating a unique dairy know-how made possible by its 85 employees. Aromatic strength, generous texture, fine flowers are the characteristics that make Camembert Réo a Camembert apart.
We’re excited to introduce our newest raw milk find from Spain! This “Sacred Dame” is produced using Murciana goat’s milk in the town of Carpio de Tajo, just outside of Toledo. The goats belong to a cooperative of farmers who also are members of the dairy that make the cheese. They believe in aging the cheese a minimum of 6 months to accentuate the best features of the cheese, which has a full flavor (sweet and grassy) and great protein formation.
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.
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.
Homemade! We hand-pull strands of fresh mozzarella and add our own cultured cream to create this amazing textural stracciatella.