Additional information
| Packsize | 6/6 LB |
|---|
QUESO CAMPESINO, ASADERO
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.
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STELLA, MEDIUM ASIAGO
A six-month aging period produces a mild, crumbly texture for the Stella Medium Asiago Cheese. This Asiago Cheese has a toasted, sweet and buttery flavor, and the color has aged to a pale beige.
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ROTH KASE, BUTTERMILK BLUE (BLEU AFFINE)
This raw, (mostly) Jersey cow milk blue has no buttermilk in it; however, the dominant lactic flavor of this cheese may remind you of that rich, tangy dairy product. As assertive blue, it is tongue-shockingly good, with a texture perfect for the table, or for crumbling over a salad or melting on a burger. Made in Wisconsin by Roth Kase.
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BEEHIVE, TEAHIVE
Teahive is a “feel good” cheese. The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with rich fragrances of orange blossoms in April.What does it taste like?Sweet and creamy, this Jersey cow’s milk cheese immediately delights the palate and the complexities of the tea-rubbed rind continue through the finish.
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CARR VALLEY, CASO BOLO
Made with sheep, goat and cow milk, in 3 lb. balls, it is aged two years and cut into wedges. Its flavor is complex, pleasing and has a nutty finish.
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CARR VALLEY, SMOKED BILLY BLUE
Made from fresh milk of pasture grazed Wisconsin goats, it`s aged four months for distinctive `blue` flavor and smoked to perfection.
