Cheese

Cahill’s Porter / Red Dragon / Whiskey Cheddar / Gubbeen

While you’re singing and dancing to “The Belle of Belfast City,” check out our Irish Cheese picked by our cheesemonger, JB.

Red Dragon ( first from left) is a three-whammy combo of mustard seeds, ale and Welsh cheese – perfect for melting.

Cahill’s Porter (middle), a beautiful, dark & mottled cheese from dark-brown porter ale, is actually considered a vegetarian cheese because of the vegetarian rennet used in the cheese. A dark beer goes well with this cheese!

Gubbeen is our cheesemonger’s favorite (pictured third from left).  From Cork County, Ireland – this is a moist, semi-soft, washed-rind cheese from grass-fed Irish cows! Great creamy texture, JB sez.

Whiskey Cheddar (not pictured) is an aged cheddar with a whisper of a sweet and smoky taste.

Misty Creek, Raw Cow Beer Tomme (PA) / Temptin (Germany)

Beer + Cheese, together forever…

Both of these cheeses deliver their own punches. Our cheesemonger sez, “(The raw tomme) can hardly stand up straight!”  Great with hearty sourdough bread.

Harbison from Jasper Hill

Cellars at Jasper Hill, Harbison

Keep it all for yourself. Oh, all right. Share, if you must.

Harbison is a pasteurized cow, bloomy-rind, bark-wrapped cheese – a cheese that you scoop out with your most favorite large ice cream spoon, but not so gooey that it falls apart. This is a cheese that stands out among cheeses, with a bold, woodsy flavor.

Harbison even has a short movie.

Avalanche Cheese Company

Avalanche Cheese Company, Lamborn Bloomer

From Colorado, a relatively new cheese! Lamborn Bloomer is soft-ripened over just a month – Robiola-style. Only, this isn’t cow’s milk! It’s a gooey, buttery, dreamy goat milk cheese.

(Please ask us for assistance – we’ll gladly help you locate this delectable cheese.)

Uplands Cheese, Rush Creek Reserve, LIMITED TIME ONLY – 1/30/12: SOLD OUT, CHECK BACK FOR AVAILABILITY

Our cheesemonger, JB, sez: “This is the cadillac of cheese!” It could very well be a life-changing event, spooning out this cheese.

The cheesmakers at Uplands only make Rush Creek in the autumn, as the cows begin to eat the winter hay. It’s a raw cow milk cheese, aged many months to bring out the complex taste of their grass-fed cows. The cheese is wrapped in spruce, to hold the shape – which also adds an aromatic & meaty taste to the cheese.