Old Amsterdam is a premium aged gouda cheese made from cow's milk. It has a firm texture, deep color, and smooth, rich and robust flavor. Gouda cheese in general is named after the town of Gouda, located in the South Holland province of The Netherlands.
Soft-Ripened Goat Milk Cheese from Humboldt County California
The Original American Original®. Conceived in a dream (yes, really!) by founder Mary Keehn, this masterpiece paved the way for soft-ripened goat cheese in America. Each handcrafted wheel features a distinctive ribbon of edible vegetable ash. You'll enjoy buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. As Humboldt Fog matures, the creamline develops and the flavor intensifies.
Drizzle with honey and serve with prosciutto, tart apple and Marcona almonds
Crumble it over a fall or summer salad of greens with a vinaigrette
Beer Pairing: IPAs, Porters, or Wheats, Pale Ales, or Stouts
Wine Pairings: Demi-Sec Sparkling Wine, Sauvignon Blanc, Pinot Grigio, Rosé, Sweet Sheet, Zinfandel, Pinot Noir, or a Vouvray
American Cheese Society 1998, 2002, 2005, 2019
Best of California, California State Fair 2019
Gold, World Cheese Awards 2014, 2018
Gold, London International Cheese Competition 2004
Best of Class, US Championship Cheese Contest 2017
Best Cheese & Dairy Product, IFFCS (New York) 2002
To optimize the quality of Humboldt Fog, keep cheese cold (32°–40°F) and wrapped in waxed paper. Re-wrapping soft-ripened cheese in wax or parchment paper will allow the cheese to breathe as it continues to ripen. Removing from the refrigerator at least one hour before serving.
Adored by cheese lovers for over 25 years, Saint Agur is a French specialty breaking the mold by balancing blue cheese taste with a soft, creamy texture.
Saint Agur is a blue cheese everyone will love, with a fresh taste that balances creaminess with just a hint of tanginess. Coming from the volcanic hills of Auvergne, Saint Agur cheese is crumbly and soft, and is just as tempting on its own or with bread, making it a great way to finish off your cheeseboard.
By wedding this rich, creamy cheese to the berry and plum notes of Merlot, we’ve created a marriage of flavors destined to make your taste buds say, “I do.” On that note, if you invite a few friends from our pairing guide — say, toasted walnuts, thin slices of prosciutto and semisweet chocolates for dessert — the honeymoon never has to end.
Gorgonzola is one of the world's oldest blue-veined cheeses. Ciresa Gorgonzola PDO "Dolce" is a cow’s milk cheese, with a soft, almost spreadable, creamy consistency.
Its crumbly interior is ivory, mottled with greenish-blue veins (named “erborinatura”) spreading through the cheese. These veins are due to the presence of mould in the cheese, which matures during the ripening of Gorgonzola PDO "Dolce". Gorgonzola PDO "Dolce" is crafted using theold tradition of processing and is cured for an extended period of more than 50 days to obtain its nutty aroma and its mild, creamy flavor with a sweet taste.
Hailing from the Normandy region of northwestern France, Saint Andre is a triple crème cow's milk cheese with a high fat (75%) content that can be contributed to the addition of velvety heavy cream, making it dense, buttery and rich.
While the inside is ivory white in color, the rind is covered with a velvety and powdery bloomy mold to protect the creamy contents inside.
Saint Andre can best be described as an intense version of Brie.
This is our own nutty, creamy, award-winning creation — soaked with handcrafted Raspberry Tart ale. The bright notes of ruby-red raspberries combine with hazelnut and brown-butter flavors to make a deliciously complex cheese. “The beautiful life” never tasted so good.
Late summer in the Pacific Northwest means longer sunny days that give way to cool nights. You can find the flavor of that time of year in our Sour Cherry Fruit Pate. Just a little sweet with a taste of almonds, it’s perfect with rich triple crème cheese, particularly while sitting on a balcony in the twilight of summer.
This creamy smooth Gouda style cheese has a generous sprinkling of delicate black Italian summer truffles. Because The age-old European tradition, of serving several cheeses on a tray to form a separate course at the end of the meal, has made it onto the menus of top U.S. restaurants, this popular cheese appears on many after-dinner cheese trays.
Truffle lovers find it the most delicious!
SERVING SUGGESTIONS Appetizer, Main Course or Dessert
Try our Truffe Noire® with some rustic bread. Serve it with a small plate of olive oil and vinegar for dipping.
The king of cheese is made in 200-pound wheels from fresh, raw milk produced by grass-fed cows on family farms. Expert cheesemakers then age it for a minimum of 4 months in the microclimate of the Emmi cellars.
Firm yet supple, Emmentaler AOP offers a nutty flavor with slight acidity and just a hint of herbs.
After enzymes have been added to fresh milk and allowed to set up, the whey is drained off leaving beautiful fresh curds behind. It's these curds that are then pressed together to create cheese.
At Face Rock, they pull some of these curds aside so that you can enjoy one of the most delightful treasures we've ever tasted-- Fresh Cheese Curds!
Curds are best when served at room temperature or slightly warmed (5 - 10 seconds in the microwave would do it!) Enjoy them battered and fried, chopped up and mixed into soup or simply as a snack on their own!
1st place at the American Cheese Society's 2013 Competition.
Try these unbelievably fresh curds and taste what the rave is all about!