This collection includes:
- Glacier Blue from Cascadia Creamery: Glacier Blue from Cascadia Creamery (Washington) is produced with certified organic cow’s milk from a fourth-generation dairy grazing in the Cascade Mountains. John and Marci Shuman purchase the milk and turn it into a range of raw-milk cheeses, including this approachable blue that they age in a lava-tube cave on their property. Creamy, spreadable and sublimely mellow, Glacier Blue smells of walnuts, cream, toast, crackers and mushrooms. The flavors are layered and luscious, with no peppery bite. No wonder fans call it "the gateway blue." If you weren’t a blue cheese lover before, you will be now. . (7.5 oz)
- Bear Hill from Grafton Village Cheese: Bear Hill from Grafton Village Cheese (Vermont) is a relatively new creation for this historic creamery, made with sheep’s milk from Amish farms in Fultonville, New York. The recipe is unusual, incorporating raw sheep’s milk, a washed rind, and alpine cultures— three attributes rarely found together. The 11-pound wheels are typically matured for 10 to 12 months— a big investment on the creamery’s part. The interior is firm yet creamy, the aroma a blend of toasted hazelnut and brown butter. A showstopper and a runner-up for American Cheese Society Best of Show. Very limited production. (7.5 oz)
Raw Milk Gouda from Marieke Gouda: Raw Milk Gouda from Marieke Gouda (Wisconsin) is a nine-month-old wheel made by Dutch immigrant and specialist Gouda producer Marieke Penterman. Marieke began making farmstead Gouda, from the milk of her own dairy cows, when she couldn’t find imported Gouda in Wisconsin that she liked. She returned to Holland twice to master the recipe and now has more ribbons for her handmade Goudas than she can count. After nine months of maturation, her Gouda has aromas of cooked milk, warm butter and caramel and a few crunchy protein crystals in its smooth, semifirm interior. Enjoy it with an amber ale or brown ale to echo the Gouda’s sweetness. (7.5 oz)
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