Raw Milk - Unpasteurized Cheese
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Idiazabal - smoked raw sheep's milk semi-soft cheese, cut cheese - 1 lb/454 gr, Spain.
This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard but edible orange-brown rind. At that time, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal spread throughout Spain.
Today, Idiazabal is produced in more modern facilities, but the process is still all-natural. The cheese is as delicious as ever, and the quality is more consistent. We love its perfumed bouquet and rich, buttery flavor and enthusiastically recommend Idiazabal as one of Spain's greatest cheeses.
Compliments: Goes well as a snack with fresh bread or with jams.
Appropr...
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Zamorano - raw sheep's milk semi-soft cheese, cut cheese - 16 oz/454 gr, Spain.
Zamorano is an ancient cheese from Castile y Leon. It is made from raw milk of the region's Churra and Castellano sheep. Its rind has the familiar zigzag pattern of many Spanish cheeses. Its name comes from the city Zamora and has a dry, ungummy texture and distinctly nutty flavor.
You can serve it with ham, melon, pears, tomatoes, crusty bread and a solid red wine.
Compliments: Goes well with crackers and olives or melted in an omelet.
Appropriate wines: RIoja Alta, Penedes, strong cabernet. You can try also with stout beer.
Actual items may differ slightly from pictures shown.
Fat in Cheese: 50%
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Pecorino Ginepro wheel - sheep's milk hard cheese, cut cheese - 1 lb/454 gr, Italy.
An unusual and arresting cheese made of raw sheep milk. Each 6 pound wheel of Pecorino Ginepro is soaked in an aromatic bath of balsamic vinegar and juniper before it is aged for a minimum of four months. The dark brown rind is created by the vinegar, though the lingering finish is kissed with gin-juniper rather than acerbic acid. Wrapped in paper, which contains moisture, the Pecorino cheese is always moldy, and benefits from a few hours 'breathing'.
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Ibores - Extramadura - semi-hard goat's raw milk cheese, rind rubbed with paprika, cut cheese - 1 lb/454 gr, Spain.
Spanish Ibores cheese made with unpasteurized goat's milk, small in size, cylindrical and irregular in shape, with a smooth reddish yellow rind.
Inside it is compact, soft and wide and, above all, extremely tasty and aromatic, with a noticeable flavor, somewhat acidic and salty, very pleasant and buttery. It may be mature or mild to medium mature and varies between fatty and very fatty. It is eaten as an appetizer, or dessert.
Compliments: It is hard enough to shave over salads and hot dishes and delicious as a table cheese when served with fresh fruits and vegetables.
Appropriate wines: young Roja wines.
Fat in Che...
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Cantalet, aged 3 months - cow's milk semi-hard AOC cheese - 19-22 lb/8.6-10 kg, France.
Over the years its reputation has appealed to more and more cheese lovers. In 1980 this remarkable cheese was accepted into the prestigious AOC family. Auvergne is a region known for a thousand volcanoes; blessed by mountain storms and summer sun, and the pasture lands are extremely fertile. Cantalet cheese captures all the richness of these pasture lands.
Texture: The form of the cheese is massive and dumpy, with a soft yellow interior. When kneaded, the pate tends to melt in the hand. The pate is firm and homogeneous, with a thick smooth, dry, greyish/brown rind. It smells of the rich pasture lands.
Taste: A well-ripened Cantal has a vigorous ta...
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Saint Felicien - cow's milk soft cheese - 5.3 oz/150 gr, France.
This is a milk cheese that comes from the farms in the Rhone-Alpes area of France. The French call this caille doux. Affinage (maturing) is a least two weeks. Can be baked for an ultimate dip.
Texture: The rind, pate and flavor of this little cheese are soft, because in the production method a soft curd is used. The pate is uncooked and unpressed, the rind has a natural yellow mold.
Taste: The taste is creamy and soft and will delight amateurs of soft cow’s cheeses.
Appropriate wine: Saint Amour.
Fat in Cheese: 60%
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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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Fontina Val d'Aosta - cow's raw milk fondue cheese, cut cheese - 1 lb/454 gr, Italy.
Firm, thin, dark yellow or reddish-brown in color.
Genuine Italian Fontina comes only from the Val d'Aosta mountains near the Swiss border.
Made from unpastuerized raw milk, it is a pressed, cooked medium-ripened hard cheese with a delicate, nutty, almost honeyed flavor, somewhat like a Swiss Gruyere but more buttery and sweeter. Great in fondues.
Taste: A delicate nuttiness with a hint of mild honey. When melted, the flavor is earthy, with a suggestion of mushrooms and a fresh acidity.
Appropriate wines: Friuli Merlot; German Riesling; Dolcetto; Red & White Rhones; Urquell Pilsner.
Compliments: This cheese goes well cooking fondue and melts ...
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Ubriaco al Prosecco - raw cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, Italy.
This raw cow's milk cheese from the Vento region in Northern Italy is also the home of Prosecco. During the aging process, the cheese is submerged in Prosecco (sparkling white wine) and covered in Prosecco grape must leaving a sweet and delicate yet very complex flavor.
Actual items may differ slightly from pictures shown.
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