Pressed Cheese
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Tomme Brebis - Medium Agour - 4 months pressed, sheep's milk AOC cheese light red, cut cheese - 1 lb/ 454 gr, France.
Amidst the gorgeous rolling mountains of the Pyrenees, the natural geographic border dividing France and Spain, lie vast pastures providing fertile grazing for milk-giving sheep. It is from this unpasteurized milk that the Agour company, a family company steeped in tradition, creates this magnificent cheese. Aged for a minimum of 4 months, this AOC protected raw milk cheese is of a quality and complexity rarely seen. A slightly dry texture gives way to a creamy, buttery quality in the mouth, and the flavors hint at both herbs and fruit, with slightly nutty undertones. A real gem, and one we're sure you will enjoy immensely.
Compliments: For ...
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Cheddar from Vermont - cow's milk sharp semi soft cheese, cut cheese - 1 lb/454 gr, USA.
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Manchego El Trigal - aged 6 months, sheep's milk hard cheese, cut cheese - 1 lb/454 gr, Spain.
Manchego is Spain’s most popular sheep's milk cheese. The sheep come from the plains of La Mancha, the home of the famous Don Quixote. The area is extremely hot and the sheep graze on dry pastures and grain stubble fields. When it comes time to mature, like many other Spanish cheeses, Manchego is smeared with olive oil. It has a very potent, nutty flavor that is unforgettable. The amount of time this cheese matures varies.
Appropriate wines: Rioja Alta, Penedes, young cabernet. You can also try with a beer.
Fat in Cheese: 55%.
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Tete de Moine - cow's milk hard cheese - 1.9-2.1 lb/861-952 gr, Switzerland.
Tete de Moine was invented by monks at Bellelay Abbey, in the Bernese Jura mountains. 'Tete de Moine' means 'monks head' and derives from the tax levied by the abbey whereby the farmers would provide one cheese for each monk during the season.
The Swiss cheese is formed into the shape of a short cylinder. It has a firm, straw yellow paste and a spicy, fruity flavor and aroma. It is matured from four to six months and receives regular brine washings which produces a red sticky rind.
Tete de Moine is often shaved using a special cutter called a 'girolle'. Shaving the cheeses releases all the aroma and flavors. Sometimes it is eaten with pepper and powdered cumin.
Complime...
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Jarlsberg - cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, Norway.
Jarslberg - the world’s most popular variety of “Baby Swiss” cheese. Jarlsberg cheese is a hole-ridden, mild cheese that resembles Emmentaler and Gruyere in flavor and texture, but with a splendidly sweet, nutty and fruity aftertaste, perfect for a table cheese or a superb sandwich.
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Abondance Fermier - cow's milk cooked, pressed hard AOC, cut cheese - 1 lb/454 gr, France.
The name of this cheese comes from the breed of cows (abondance) from which milk is taken on the Swiss border, in Avignon. The blue label fixed on the rind indicates that the cheese is a member of the AOC family since 1990.
Texture: The texture of the ivory/yellow pate is supple and velvety. Its rind is smooth with an amber color showing canvas marks.
Taste: Its taste is direct, but at the same time subtle; a complex alliance between a slightly acidic and soft initial taste followed by a lingering after taste. The cheese gives off an aroma of nutty vegetation.
Appropriate wine: Wine of Savoie.
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Petit Agour "Reserve" - sheep's milk aged cheese - 1.3-1.5 lb/0.6-0.7 kg, France.
Semi-hard French cheese, aged for 5 months.
The Basque people of southwestern France and northwestern Spain are tremendously proud of their sheep's milk cheeses. Coming from the French side of the Pyrenees, this little wonder is immensely flavorful and beautifully packaged. Formed into a cute 2 pound cylinder, each Petit Agour is a self-contained cheese masterpiece. Petit Agour is sweet, spicy and exuberant in flavor and firm in texture. Serve this raw milk cheese cut in thin wheels across the belly, then into pizza-shaped wedges.
Compliments: For dessert, try Agour Ossau-Iraty accompanied with Les Folies Fromage Fruit Spreads for cheese with black cherry ...
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Beaufort Winter - 1/4 wheel - cow's milk, cooked, pressed hard cheese, cut cheese - 1 lb/454 gr, France.
This remarkable cheese has been known since the time of the Romans. It takes about 500 liters of milk to make a Beaufort of 40/45 kg. The cheese is made from the milk given by the mahogany-colored Beaufort cows, called the Tarines or Tarentaises.
Beaufort cheeses come in three versions, Beaufort, Beaufort d’ete, and Beaufort d’Alpage. Ripening takes at least four months in humid (92°) cellars with the temperature below 15°. The cheeses are constantly wiped and rubbed with brine.
Texture: The pate of the winter cheese is white, whereas the summer cheeses are a pale yellow, due to the cows munching on the alpine flowers.
Taste: Youn...
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Comte, aged 5 months – cow’s milk semi-hard cheese, cut cheese – 1 lb/454 gr, France.
Hard cooked & pressed cow’s milk cheese.
Century-old techniques are used to make Comte, which is the most produced and consumed cheese in France. The combination of sweetness and saltiness give this cheese an intriguing flavor, Comte is traditionally sold in huge blocks and matures for a year before it is ready for sale. Older wheels will have a rich, nutty, fruitier and more flowery taste. The flavor is complex, nutty and caramelized with a lingering but not sharp flavor.
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Capra Valtellina wheel - goat's milk hard cheese, cut cheese - 1 lb/454 gr, Italy.
High in the mountains dividing Italy from Switzerland lie shepherds who have been herding goats and making cheese for centuries. Most of the goat's milk is available throughout the spring, but cheese is produced in small quantities throughout the year. Capra Valtellina is a 4-6 month aged cheese which is flavorful and complex.
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