Cheeses Flashcards
Vermont Creamery Bijou
Bijou is the French word for “jewel” and these petit, glistening cheeses from Vermont
Butter and Cheese are surely edible gems. Styled after the classic Crotin de Chavignol, these are creamy, sweet
little goat cheese cakes that are sumptuous and creamy. Serve with a crisp Sauvignon Blanc.
Cypress Grove Humbolt Fog
American Cheese Society 1st place winner, this goats milk cheese is distinguished by
a vein of vegetable ash running through the center. The edges are creamy soft while the center remains dense.
Humboldt Fog is prized for its complex, lingering flavor. Be sure to let sit at room temp before serving so the
exterior oozes a little.
Maple Leaf Smoked Gouda
Cow’s Milk, Semi-Hard. Mild, yellow cheese, originating from the Netherlands, made
from cow;s milk. It is one of the most popular cheeses worldwide. The name is used today as a general term for
numerous similar cheeses produced in the traditional Dutch manner.
Artequeso Manchego 12mos.
In 2013 this finely crafted cheese won the Gold Medal at the World Cheese
Awards. Like the award, this cheese is the culmination of traditional artisanal craftsmanship. Aged to perfection
the nutty, dense, very complex crumbly cheese is Spains finest. It remains moist with a refined somewhat intense
piquancy. Grated or in chunks, extraordinary. The Anejo follows the steps of the Curado allowing a minimum 4
months extra to the aging process. The result is a fully ripened cheese at the peak of maturation. Artequeso
Manchego DOP Anejo is also vacuum-packed to avoid mold to reappear on the surface. The outer color is dark
golden brown in color. Enjoy DOP Anejo with Sherry, Pedro Jimenez, Stout Beer or big and bold Priorat red wine from Spain
Fourme d’Ambert
Cow’s Milk, Semi-Hard. French blue cheese. One of Frances oldest cheeses, it dates from as
far back as Roman times. It is made from raw cows milk from the Auvergne region of France, with a distinct,
narrow cylindrical shape
