Rogue Creamery: Oregon Blue Cheese
Rogue Creamery cave-ages their Oregon Blue cheese for a minimum of 90 days, yielding an approachable, firm, buttery bleu with mellow flavors of sweet cream and earthiness. Located in Central Point, Oregon, Rogue Creamery is committed to well-crafted cheese from pasture to plate to palate in an award-winning sustainable process.
Read MoreMeredith Dairy: Marinated Feta
A feta cheese from Australia! This cheese is made from a combination of sheep and goat milk that is marinated in extra virgin olive oil, spices, herbs, and garlic. The finished cheese is a creamy, spreadable, rich, flavor-packed feta accompanied with oil that is an ingredient unto itself. Add the cheese to bread, salad, etc., and drizzle with the oil after. Versatile and incredibly stable due to being stored in oil, a cheese worthy of being a refrigerator staple.
Read MoreRicotta: A Simple Cheese
If you have the time, pass on buying Ricotta from the store. It is an effortless cheese to make in the kitchen and the finished product is incredibly appealing. A few basic ingredients plus a gallon of milk and you are there. Heat 3 cups of milk, 1 cup of heavy cream, and a 1/2 teaspoon of coarse sea salt to 190ºF. Stir occasionally to avoid scorching. Remove from heat, lightly stir in 3 tablespoons of freshly squeezed lemon juice. Rest undisturbed for 5 minutes. Get a large bowl, line a colander with cheese cloth above it, and pour the curds in. Let the curds strain for at least an hour. Once time passes, you will be left with tender, spreadable Ricotta. Finish with EVOO, S&P, and fresh bread. Easily vary the flavor profile by substituting the acid with vinegar or buttermilk and/or the addition of fresh herbs. Want to expand into usage as an ingredient, rather than making the Ricotta the star? Try these ideas: Ricotta-Cannellini Dip with Toasted Pita Ricotta Stuffed Cherry Tomatoes with Chives Lamb and Ricotta Crespelle – Italian Crepe Sausage and Ricotta Jalapeno Poppers Orange Ricotta...
Read MoreP. Jacquin & Fils: Pyramide de Tradition Valencay Aged Goat Cheese
The specific pyramid shape with missing capstone of this cheese lends to the story that Napoleon was presented with a pyramid-shaped cheese while visiting the castle of Valencay, after his recent trip to Egypt. As temperamental as Napoleon is known for, he drew his sword and cut the top of the cheese off. Valencay is french aged goat cheese that is mild yet aromatic. Nutty with a lemon tang, this french cheese strengthens in flavor and hardens as it ages.
Read MoreMt. Townsend Creamery: Cirrus Camembert
Discover the Pacific Northwest in every bite: Mt. Townsend Creamery of Port Townsend, WA, invites the changing landscape and climate details to bring forth their cheese’s inherent uniqueness; similar to wine. Their Cirrus Camembert is a variation of French soft-ripened cheese with nutty, butter flavors and a soft texture. The creamery specializes in region-specific cheeses from a single herd of 250 cows, roaming the family farm. The perfect pairing cheese.
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