Additional information
PACKSIZE | 4 LB. WHEEL |
---|
A favorite of cheesemongers and connoisseurs, organic Caveman Blue is a favorite choice for a cheese platter. A natural rind allows this cheese to release moisture while cave-aging, developing a fudgy, creamy texture with earthy notes of shitake mushroom, sweet golden beets, brown butter, and moderate “blue” flavor.
PACKSIZE | 4 LB. WHEEL |
---|
What’s the Story Behind the Caveman? Pulling inspiration from Southern Oregon’s extensive cave systems as well as the occasional Bigfoot sighting, Grants Pass and Josephine County in Southern Oregon have long considered the Caveman to be something of a regional mascot. The particular Caveman character on our label was adapted from a logo used by the original Rogue Gold brand, a company in Grants Pass, OR that produced butter and other dairy products up until 2002.
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.
This ‘Manchego’ cheese is coated with fresh local rosemary and aged for 15 months. During the curing time, the cheese picks the amazing aroma of the rosemary, adding an extra depth of flavor.
Cana de Oveja is a soft-ripened cheese made from pasteurized sheep`s milk, in Murcia, Spain. This cheese is similar to the French Bucheron. This creamy, gooey cheese has a bloomy rind with flaky, crumbly texture with notes of tangy butter in paste. Cana de Oveja is aged for 21 days, as it ages, the flavour intensifies. It pairs well with white wine, almonds and fig
The average ripening time to obtain the characteristic intense and slightly spicy flavour of our semi-cured cheese is about three months. The texture obtained is buttery and very nice to the taste.The cut is easy, showing a smooth surface, full and shiny.
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.