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Cheese Name: Brillat Savarin |
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Description: This decadent triple cream cheese should only be eaten with friends! It is one of the richest cheeses you will ever taste, so a full pound of it will easily serve 12 people. Brillat Savarin is native to Normandy and is named after the man who is known today as, "The Father of Modern Cooking." He is the author of the book, The Physiology of Taste, which is required reading for any food lover. This cheese is perfect for dessert and should be served with ripe, fresh fruit and crusty, French bread. Brillat Savarin is made from pasteurized cow's milk. |
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Type of Milk: Cow |
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Where is it Produced: France |
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Cheese Name: Cotswold |
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Description: Cotswold is a traditional English Chedder cheese flavored with chopped chives and onions. Its mellow, rich, Cheddar-like flavour is accented by the fragrant, wild-onion hardiness of chives. It makes a fine luncheon cheese, served on a good rye bread with sausages or salad. |
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Type of Milk: Cow |
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Where is it Produced: East Coast |
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Cheese Name: Epoisse |
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Description: Epoisse is a hand washed cheese from Burgundy, France. This cheese can be eaten at different stages of maturation. Epoisse is firm, moist and grainy with a fresh acidity and mild yeasty tang. |
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Type of Milk: Cow |
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Where is it Produced: France |
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Cheese Name: Point Reyes Blue |
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Description: Creamy and smooth with a slight vein of blue throughout. Hand made on the Giacomini Family Dairy in Point Reyes CA. Considered one of the best domestic blue cheeses. |
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Type of Milk: Cow |
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Where is it Produced: United States |
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Cheese Name: Smoked Gouda |
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Description: A lightly smoked version of the classic cheese, smoked gouda has light nutty flavors. |
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Type of Milk: Cow |
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Where is it Produced: Holland |
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Cheese Name: Tete des Moines |
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Description: Properly served shaved into" carnations" from a Girolle. This Swiss cheese has been produced for centuries. |
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Type of Milk: Cow |
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Where is it Produced: Switzerland |
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