December 2016

Staff Favorites:

Brebirousse d’Argental, Logan’s Pick About – This soft and gooey delight is made from whole sheep’s milk. The quality milk in fresh form has a wonderful silky texture and more complex flavors than similar cow’s milk cheeses. Along with the buttery richness, there are more savory notes lying just below the annatto tinged orange rind, as the cream line moves, the flavors of this cheese intensifies and when it starts to ooze out on to your cheese board, it’s ready to enjoy. Brebirousse is produced in Lyon, France, and although young sheep’s milk cheeses are not so common in the US this one will make you wonder why not. Pairing Notes – My first thought is to match up the buttery flavors with something sweet like deliciousness fruit jam and then pair with bubbles, but this cheese could equally be served with some salty Jambon and served with a hearty red. The sweetness pulls out toasty malt notes in dark beers, ie. porters, as well.

Wrangeback, Duane’s Pick About – Wrångebäck (wrong-bach) is a raw cow’s milk farmstead cheese, produced and aged 14 months at Almnäs Bruk in central Sweden. Upon first bite its flavor is both familiar and unusual, combining elements of cooked curd Alpine cheeses with higher-acid lowland cheeses like cheddar. This is the only cheese from Sweden in our shop, we love the rich cave aged alpine flavors combined with the sharp cheddar bite. Pairing Notes – Wrangeback makes a great table cheese served with dry salami, such as Cervelat. One of our favorite beverage pairings is with a hoppy ale that has some malt character. It also pairs well with Alsatian wines like riesling or a cold weather Pino.

Camembert Fermier, Veronica’s Pick About – Camembert was first created by Marie Harel in Normandy, France in 1791. Ours is produced by Fermier de Jouvence (Farm of Rejuvenation). It is one of the only true farmstead camemberts in the US, and we think, the very best! Produced from a single herd of 150 cattle that live on the farm right by where the cheese is made. The full cream milk used in this cheese gives it a rich velvety texture, and as it ages the cheese gains the earthy mushroomy flavors it is famous for. Pairing notes – Our favorite way to enjoy Camembert is to warm it just a little bit in the oven and then enjoying it by spreading it on a crusty Denver Bread Company Boule with a big bottle of red, such as Rhone Syrah.

Monte Enebro, Jon’s Pick About – This extraordinary soft-ripened goat’s milk cheese is aged 30-45 days in the Sierra del Gredos mountains of Avila, near Madrid, the unique process combines some penicillium roquefort mold with the ash in the coating. The result is flavor like no other cheese we have tried. We often refer to it as mysterious because the flavor is hard to peg, but it is so delightful. The cheesemaker, Paloma, took over the operation from her father Rafael, who began this as a labor of love. Lactic towards the center, the paste becomes more intense and piquant towards the rind, not unlike a blue. Monte Enebro truly is a special cheese! Pairing Notes – This cheese doesn’t really need anything, but I recently discovered that it’s spectacular with Blueberry gin Deliciousness and a rustic Spanish red, such as a Tempranillo.

Bonus! Miss Marjorie’s Plantain Chips Veronica discovered these delicious treats on a recent trip to Seattle, and we recently became the first store in Colorado to carry them. Since this month’s theme is our favorites, we wanted to share this new favorite with all of our cheese club members.

For those of you with the Charcuterie Option Olympia Provisions Pork Rillette About – Since trying pork rillette on a trip to France, I’ve always been a fan. For years I made my own version about once a year to serve around the holidays. When I tried Olympia Provisions’ rillette for the first time, it was the closest I’ve found to my own concoction. Pairing Notes – Serve at room temperature or even a little warmed up with bread or crackers as a vessel and with cornichons and mustard along side.

Posted on December 21st, 2016 by Jon Marsh Comments Off on December 2016

November 2016

Moser Screamer
(Pasteurized – cow’s milk)
Bon Cas Dairy, Dotzigen, Switzerland
Moser Screamer triple crème is a cows milk cheese with 72% butterfat, giving it a decadent creamy flavor. It is made in the Bon Cas Dairy in Dotzigen, Switzerland. It is a pasteurized cows milk cheese with a delicate thin bloomy rind, and a very rich buttery center. Moser is known for their decadently creamy cheeses, clean taste, and consistent production. Moser Screamer pairs well with Sparkling white wines.

(Raw – cow’s milk)
Alp Braunwald, Switzerland
The Striff family are 4th generation dairy farmers, who make cheese from 2 of the five mountain herds near Tschudiberg.  They now produce AOP Glarner Alpkase under their regional name Braunwalder.
The cheese develops slowly, allowing the sweet cream and cool hay notes to join the deep pasture/barn DNA of this essential Alp cheese.
(Thermalized Raw -cow and goats’ milk)
Wild Spitz Bio is an artisanal farmstead cheese from the foothills of the Swiss Alps. This hard cheese is made from a combination of organic cow’s milk (95%) and organic goat’s milk (5%). Not only is the milk organic, but it is sourced from grass-fed animals living naturally on lush mountain pastures.

This cheese has a complex, nuanced flavor that slowly develops under repeated washings with a salt water brine. It has a rich creaminess, herbal notes, and a mouth-watering tanginess. The sharpness on the finish comes not only from the goat’s milk but also the extended aging process.
A must try for fans of Gruyere or Appenzeller.

Duck Saucisson
D’Artagnan, New Jersey

Classic duck saucisson sec, handmade with a traditional recipe and dry cured. No nitrates or nitrites added.

Posted on December 21st, 2016 by Jon Marsh Comments Off on November 2016

October 2016

Jersey Girl Colby
(Raw – cow’s milk)
Stone House Farm, Sharon Springs, NY – Cooperstown Cheese Co.
“This raw milk Colby made with milk from Stone House Farm in Sharon Springs, NY is very flavorful and creamy.  Stone House Farm is entirely grass fed so the earthiness of the cow’s milk is reflected in the deep yellow hue and rich hearty flavor of the cheese. Since the flavor of the cheese is so dependent on the availability of grass in the fields, the cheese is made in the spring and summer months so it is not always available all year long”Cooperstwon Cheese Co.

Dutch Farmstead
(Raw – cow’s milk)
Cato Corner Farm, Colchester, CT
“Dutch Farmstead features a milky flavor, light acidity and a richness that highlights the buttery quality of the Jersey milk.  It is a delightfully versatile cheese!  Its young age allows it to pair well with Sauvignon Blanc or tart raspberry jam, while its rich texture stands up to inky Cabernets and floral Saisons” Cato Corner Farm.
Humboldt Fog
(Pasteurized -goats’ milk)
Cypress Grove, Arcata, CA
“One of the most unique American goat cheeses out there, Humboldt Fog is Cypress Grove’s signature cheese. Elegant and luscious, this three-week old cheese pays homage to classic French Morbier by running a thin line of grey vegetable ash through its creamy, white center. As Humboldt Fog ages, its subtle tanginess grows more pronounced and a runny edge of thick and delicious ooze begins to develop under the rind and drift to the center of the cheese. Its similarity to Humboldt County’s morning fog is unmistakable and lovely to behold” Cowgirl Creamery.
(Pasteurized – Cow’s milk)
Meadowood Farm, Cazenovia, NY
“Juvindale is a soft-ripened cow’s milk cheese in the style of Reblochon. Named from where cow’s milk is sourced, Juvindale Farm, 4th generation dairy farmers renowned for their Holstein genetics. Young wheels are washed with Riesling wine from the Finger Lakes region, with a flavor that’s bright with notes of creme fresh and just a touch of barnyard” Meadowood Farm .

Pâté with Goose
Schaller & Weber, New York, New York

All Natural.  A very fine spreading liverwurst, like french pâté de foie, made with goose liver and goose. This product is a real gourmet delight.
Caperberries in Prosecco
By Casina Rossa in Italy, these caperberries immersed in brightly-flavored wine garnish meats, poultry, cheese, crackers and antipasti perfectly.  Also, a welcome companion for wine, beer and martinis.

Posted on December 21st, 2016 by Jon Marsh Comments Off on October 2016

September 2016

Beemster Graskaas
(Pasteurized – cow’s milk)
Beemster, N. Holland, Netherlands
“Every spring the Beemster cows rush through the barn doors
and excitedly run into the green Beemster fields. The cows jump with excitement after being released on these pristine, untouched pastures and start grazing on the juicy grasses.  Check out the video here!
It is only the first few milkings from these fresh pastures that are used to make the coveted Beemster Graskaas.”

(Pasteurized – Buffalo, sheep, cow and goat milk)
Holland, Netherlands
“Four kinds of milk: Buffalo, Sheep, Cow and Goat milk, have been paired together into this one fine cheese. Creamy and full of layers upon layers of flavor. Once you have tried it, you’ll want more and more.”
Roomano Pradera
(Pasteurized – Cow’s milk)
Holland, Netherlands
“An edible masterpiece, this cheese has matured for 36 months, allowing its body to develop a muted caramel color, matched by a uniquely intense, yet sweet flavor. So versatile, Roomano Pradera® can be grated as a wonderful alternative to Parmesan or chunked as a perfect crowd-pleaser at cocktail time. Chosen by “The Wine Spectator” as one of the best 100 cheeses of 2008.”
Honey Bee Goat Gouda Snack Pack
(Pasteurized – Goats’ milk)
Holland, Netherlands
“Made with a drizzle of honey added to pure goat milk for a cashew-like nutty sweetness. Slightly sweet, full of flavor, yet not strong or salty. Wonderful in salads or as a snack with fruit.”

Luganega Piccante – Spicy Pork Sausage

his slightly spicy sausage is great in traditional Italian dishes or on its own. Ingredients: Pork, Sea Salt, Red Wine, Cayenne Pepper, Sweet Paprika, White Pepper.


Seasoned pork back fat. A prized ingredient in charcuterie and pastry dishes! This product is much lighter and melts at a lower temperature than other fats. Use in your favorite Italian pasta dishes, slice thin on panini, or melt in a pan for cooking other ingredients. Known for its smooth texture, Lardo can be enjoyed in your classic Italian pasta dishes.

Posted on December 21st, 2016 by Jon Marsh Comments Off on September 2016

August 2016

Saint Marcellin
(Pasteurized – cow’s milk)
Rhone-Alpes, France
This small round, wrinkly cheese is dusted with a coating of white yeast.  The texture of the young cheese varies from firm to very runny and it has a mild, slightly salty flavor.  When ripe, it is irresistibly rustic and nutty as it oozes from the crock.  Warm it up in the oven to make it ripe and ready tonight, then serve it over some crisp full flavored greens like Arugula or Mizuna with hearty croutons, to soak it all up, and a bright white wine.

Fourme aux Moelleux
(Raw – cows’ milk)
Auvergne, France
Cheese-maker Rodolfe le Meunier, has added a twist to one of the oldest cheeses in France, Fourme d’Ambert.  Using the same recipe and technique he would use to make the Fourme d’Ambert, Rodolfe injects Vouvray, a French white wine, into the cheese to amplify the flavors. In addition to the creamy, mushroom and chocolate notes naturally occurring in this cheese, the wine adds a burst of sweetness, making the Fourme aux Moelleux a deliciously different blue!   Serve this decadent blue for dessert with Oatcakes or biscuits and a fortified wine.
Brebis au Miel
(Pasteurized – ewe’s milk)
Aldudes, France
This delightful fresh sheep’s milk cheese has a creamy, melt-in-your-mouth texture along with its sweet and tangy flavor from both the milk and the touch of honey added to this delightful cheese.  Try with some fresh fruit, bread and a tangy Savignon Blanc like Sancerre.
Buerre de Aldudes
(Pasteurized – cows’ milk)
Aldudes, France
This unique butter is in the shape of the Laburu or Basque Cross, the long time symbol of the Basque Country.  Made simply from cream and salt, in France butter is often served like cheese with bread or crackers to enjoy the rich flavors of the small batch craft made products, which are very different from the butter we are accustomed to here in the US.  Once you try the Buerre de Aldudes, you’ll understand why French butter is such a sought after delicacy.
For those meat lovers, who have the charcuterie of the month, you’ll receive:
Your choice of in stock D’Artagnan Sausages

Posted on December 21st, 2016 by Jon Marsh Comments Off on August 2016

July 2016

Lord of the Hundreds
(Raw – sheep’s milk)
Bath, England
“Lord of the Hundreds takes its name from Saxon times.  The Lord, or 9th century tax collector for the king, controlled 100 parcels of land, and there remains to this day a monument to this practice at the farm where the cheese is made.  Lord of the Hundreds is a superb English ewe’s milk cheese that has much in common with an Italian Pecorino.  The texture is grainy, and the cheese is aged to give it a real depth of flavor, while the delicate, rich milk leaves a creamy, sweet taste in the mouth” The Fine Cheese Co.
(Raw – goats’ milk)
White Lake Cheese – Somerset, England
“Rachel is a semi-soft cheese with a washed rind.  It offers a sweet medium flavor.  Rachel is named after a friend of Peter Humphries, the cheese-maker, who he describes as sweet, curvy and slightly nutty, just like the cheese” White Lake.

Wyfe of Bath
(Pasteurized – cows’ milk)
Park Farm – Kelston, England
“Wyfe of Bath is made with organic cows’ milk, from a recipe inspired by Gouda.  As a hand-made, single-herd cheese, its taste changes slightly according to the season, but it is always sweet and rich, and redolent of buttercup meadows!”  The Fine Cheese Co.
Jambon de Bayonne
Salaisons l’Amour, France
We think if it ever gets to the point where they can’t get products like Camembert and Jambon from europe the English will change there mind about leaving the EU.  Not available until recently in the US, we love the french take on cured ham and we hope you do too!
According to legend, an extraordinary chain of events is behind Bayonne ham.  One day during a hunt, Gaston Fébus, The Count of Foix, wounded a boar that fled and was discovered by hunters a few months later in the salt water source of Salies- de-Béarn. The beast was perfectly preserved! And that’s how the curing workshop of the Adour Bassin came about…
Jambon de Bayonne is the result of a thousand year old know-how, perpetuated according to the purest of traditions. You could find it on the tables of Marguerite de Navarre, Rabelais or even Henri IV of
France, to name but a few.

Posted on December 21st, 2016 by Jon Marsh Comments Off on July 2016

June 2016

(Raw – cow and sheep’s milk)
Ancient Heritage Dairy – Portland, OR
“A favorite of raw milk cheese lovers, this blend of cow and sheep’s milk is earthy, savory and luscious with a bright, citrusy finish. Protein crystals form over months of aging giving this cheese added texture” Ancient Heritage Dairy.
Freya’s Wheel
(Pasteurized – goats’ milk)
Briar Rose Creamery – Dundee, OR
“Briar Rose Creamery uses milk from nearby Tideland Dairy in Tillamook to make an array of fresh and aged goat cheeses. Though distinctly American, Freya’s Wheel is a bloomy-rinded cheese that was developed as a cross between two European classics: Garrotxa, an aged Spanish goat cheese, and Ticklemore, a softer English goat cheese.  
Named for the Norse Goddess of Love and Prosperity, Freya’s Wheel has a semi-soft paste dotted with small eyes, and a lovely balance of sweet, salty and savory flavors, from tropical fruit to butterscotch to white mushrooms”  Cowgirl Creamery.

Flora Nelle
(Pasteurized – cows’ milk)
Rogue Creamery – Central Point, OR
“Flora Nelle’s paste is specked with beautiful blue blooms and blue green veins and creates savory, tropical & sweet cream flavors.  The dusty rind enhances the spicy nutty and intensely blue flavors framing the Rogue Valley Terroir.  The wheels are made by hand and aged in specifically-constructed caves.  The cheese ripens from naturally occurring molds found in the Rogue River Valley, [which] reflects a deep connection to the land” Rogue Creamery
Smoked Salmon
Villa Tatra Smokehouse in Lyons, CO recommended by Seafood Landing in Denver, CO
Villa Tatra’s cold-smoked salmon is smoked using a carefully selected blend of juniper along with a touch of apple wood. They have perfected the art by using high-quality fish and third-generation European recipes.  Their salmon is first marinated in a salt, brown sugar and special herb mixture, after which it is cold smoked for 8-10 hours at 75-80 degrees Fahrenheit to avoid dryness.

Posted on December 21st, 2016 by Jon Marsh Comments Off on June 2016

May 2016

(Raw – cows’ milk)
Nature’s Harmony Farm – Elberton, GA
Named after the small farming community, Fortsonia is an Alpine-style cheese inspired by Comte and Gruyere.  This raw cows’ milk cheese is aged at least five months and moves from caramel notes in its younger months to nuttier flavors in its later months.
Thomasville Tomme
(Raw – cows’ milk)
Sweet Grass Dairy – Thomasville, GA
An aged, raw, cows’ milk cheese handcrafted in the style of a French Pyrenees Tomme.  Aged for atleast 60 days, the cow’s milk provides a smooth, rich and buttery flavor with a grassy, tangy finish.

(Pasteurized – sheep milk)
Many Fold Farm – Chattahoochee Hills, GA
Named for the northernmost border of Chattahoochee Hills, this Camembert-style cheese is super smooth with aromas that are textbook sheep milk: think melted butter and hazelnuts.
Southern Smash Salami
Spotted Trotter – Atlanta, GA
A Noisette French style salami that speaks to the flavors and ingredients that make the south what it is with flavors of toasted peanut, cayenne and garlic. Wonderful paired with Sherry and Madeira, as well as, a light bodied Merlot or Pinot.

Posted on May 30th, 2016 by Jon Marsh Comments Off on May 2016

April 2016

Seven Sisters
Doe Run Farm – Coatesville, PA
Seven Sisters has won Gold for Best of Show at the Pennsylvania Cheese Competition two years in a row.  This cheese is made using the raw milk of Jersey Cows.  Seven Sisters is a cross between an Alpine cheese and a gouda, and is aged for 12 months in the caves below the dairy.  It has a sweet milk flavor up front, yet develops herbaceous and nutty-butterscotch notes towards the finish.  Best paired with a dry cider, lighter ales or a Sauvignon Blanc.
Laterria Valsassina
Formaggi Ciresa – Lombardia, Italy
“Latteria Valsassina is produced on a farmstead of about 120 Brown Swiss cows and aged for about 8 months in Introbio.  This cheese is sweet up front before building to a very pleasant spike in acidity.  With its surprisingly warm and round finish Latteria makes for a clever and rewarding replacement for ubiquitous Asiagos” Learn More at Columbia Cheese.

Vulto Creamery – Walton, NY

“Originally from the Netherlands, Jos Vulto began making and aging cheese in his Brooklyn apartment.  An artist by trade, he never set out to become a cheese-maker, but after half a year of experimenting and favorable reception of some of his creations, he started to explore the possibility of starting his own creamery.  Vulto and his late wife owned a seasonal getaway in Walton, a small town in the western Catskills of New York that ended up being the perfect location for his new venture.
Named after Vulto’s late wife, Miranda is a small rosy button of a cheese, washed in a locally-produced absinthe called Meadow of Love.  An easy entry point into the world of washed-rind cheeses, it offers a mild aroma and a smooth, silky paste that is both savory and sweet with notes of cultured butter and wet hay”
Duck Leg Confit
D’Artagnan – New Jersey
Confit was originally used as a way to preserve duck by slow cooking it in rendered fat, but most chefs know that the flavor created by this cooking process is simply amazing.  D’Artagnan specializes in duck products and produces the best confit we’ve tried, outside of home cooked.  They use the traditional method of infusing the duck leg with traditional aromatics then slowly simmering in their own juices for a leg that’s fall-off-the-bone tender and full of flavor.
Slowly reheat the confit in the oven and use it as an ingredient in a recipe, a filling or as a decadent appetizer.

Posted on April 22nd, 2016 by Jon Marsh Comments Off on April 2016

March 2016

Kefalotyri or Kefalotiri is a traditional Greek-Cypriot cheese made from sheep and goat’s milk.  It is a hard, light-yellow cheese with a sharp flavor and dry texture.  Dating back to the Byzantine era, the cheese is believed to be the ancestor of most hard Greek cheeses.
Kefalotyri is slightly dry and salty cheese similar to aged pecorino.  The cheese is a popular table cheese in Greece, or is often added to a wide variety of pasta, meat and cooked vegetable dishes.  It is also traditionally served fried in strips or cubes for a dish called Saganaki. It’s great on a simple cheeseboard along side some seasonal fruit and cured meats.
Halloumi is a slightly springy, brined cheese that originated in Cyprus and is know popular across much of the middle east including Greece and Turkey.   The cheese has an usually high melting point and can be grilled or fried to the point of browning without losing it’s shape.  This salty, savory and tangy cheese is delicious grilled or fried and can be used in all kinds of cooking.  Our favorite is to keep it simple grill then serve with some fresh herbs and olive oil and some cherry tomatoes.


Myzithra is a traditional cheese made from the milk and whey of goats and sheep.  It has a fresh, sweet and milky taste.  Truly delicious as a dessert served with honey or as an appetizer with green olives.
It works wonders added to a main course, and has become slightly famous due to it’s inclusion in the “The Old Spaghetti Factory” dish MIzithra Pasta with browned butter.  I can’t tell you how many people have called or come in asking for this cheese, for this one recipe.  The Old Spaghetti Factory says that they import more then 200,0o0 lbs of Myzithra every year which is easily the majority of this cheese brought into the states.
We thought everyone might enjoy trying it so we gave you enough cheese to try it out, with a little left over for your cheeseboard and threw in some traditional greek pasta.  Now all you need is butter for a satisfying dinner option.  If you google Myzithra you’ll get an abundance of recipes but here’s our favorite option, that adds a little Romano cheese in to sharpen the flavors.
A Greek pork sausage flavored with orange peel, fennel seed and other dried herbs.
A Greek meze dish made from tarama, the salted and cured roe of cod, mixed with olive oil, lemon juice and a starchy base of bread or potatoes, or sometimes almonds.  It is usually eaten as a dip for bread or raw vegetables.

Posted on March 27th, 2016 by Jon Marsh Comments Off on March 2016