Cheese

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.

 

Perfect Pairings

• 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.
• Beer Pairings: Beligian Dark, Stout, Tripel
• Wine Pairings: Pinot Noir, Zinfandel, Cabernet Sauvignon, Demi-Sec Sparkling Wine
• Dessert Wines: Port or Sweet Sherry

Awards

• Best of Class, US Championship Cheese  2019
• California State Fair  2009, 2010, 2019
• World Championship Cheese Contest  2014
• American Cheese Society   2009, 2012, 2014
• Super Gold, World Cheese Awards  2014
• sofi™ Awards, Outstanding Cheese or Dairy   2009

 

How to store

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.

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.

Perfect Pairings:

• 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.
• Delicious with crackers and jelly

Buffalo, Sheep, Cow, and Goat milk, combine to make one fine cheese. Creamy and complex, this gouda showcases the flavor of each milk.

 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.  

This beautiful log of cheese imitates a cream cheese style. Made by "Rians", this cheese is hand-rolled in France and coated in garlic and herbs.

 

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 the old 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.

Classic Cougar Gold sharp white cheddar from WSU

New Women packs a bold punch and rich flavor with each bite. This Jamaican Jerk cheddar pairs excellently with a variety of meats and other cheeses.

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.

Extreme dill flavor, with true accuracy to a dill pickle.  

Leavenworth’s Original Cheese Fondue (Heat & Serve) Est. 1996

This Alpine cheese is creamy, nutty, and melts well.  It is an excellent addition to fondue, and sandwiches, as well as a delicious on it's own.

 

Description coming soon.