Sometimes compared to Brie, Fromager d'Affinois has a white, flossy rind but the interior paste is much more ivory in color. The texture is soft, smooth and yielding, with a tendency to become runny under the rind and remain quite a bit firmer in the center - thereby creating two textures in one.
Flavors are mild and subdued, with notes of salt and a slight hint of mushrooms.
Pairs well with many wines. However, it goes particularly well with champagne or sparkling wine, since the effervescence cuts the richness of the cheese and cleanses the palate.
Somerdale Harlech is part of our ‘Heraldic’ range of speciality blended cheddars. Creamy cheddar is blended with Horseradish and Parsley producing a tangy and zesty flavour with a tingling edge of heat.
Melt this on a steak or partner with cold roast beef in a sandwich for an absolute flavour sensation.
From a drinks perspective, Harlech needs a strong partner such as a robust red wine or dark ale.
You’ll enjoy the heavy floral, herbaceous, and mushroom notes in this earth-shaking masterpiece. If you love Humboldt Fog and can’t get enough of truffles, this is the cheese for you.
Like other soft-ripened cheeses, Truffle Tremor® has a bloomy rind that allows the cheese to ripen from the outside in. As Truffle Tremor® continues to ripen and mature, the creamline develops and the flavor intensifies — an ooey-gooey, ripe Truffle Tremor is not for the faint of heart.
Top on a hot steak or juicy burger - allow the cheese to soften as the meat rests.
Serve with candied orange and port wine for a simple dessert.
To optimize the quality of Truffle Tremor, keep cheese cold (32°–40°F) and wrapped in waxed paper. Re-wrapping your cheese in wax or parchment paper will allow the cheese to breathe as it continues to ripen. Remove Truffle Tremor from the refrigerator at least one hour before serving.
A super traditional swiss that seems like it was made for Fondue. Its a soft cheese with a rich and creamy flavor that melts down very well. Very versatile cheese. Try it out with vegetables or sausage you will not be dissapointed.
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.