Zuercher Cheese

We often categorize Manchego as a basic cheese. It’s found virtually everywhere, easy to sell, and just flavorful enough to be crowd pleasing. Because of this, it’s easy to forget Manchego’s rich history and its notability. It was first mentioned in 1605 by Cervantes’s novel about the rambunctious nobleman of La Mancha, Don Quixote. It actually dates further back to the Bronze Age, where its main purpose was to preserve leftover milk. Thanks to the Spanish Government’s name protection ‘Denominacion de Origen’, Manchego is made close to as it was centuries ago. In order for a Manchego to be Manchego, it has to be:

 -Produced in the La Mancha region

-Made using whole milk of Manchega sheep

-Aged for a minimum of 60 days, and up to 2 years

-Made in a cylindrical mold of max height 12 cm and a max diameter of 22 cm.

 There are few Manchego producers that go above and beyond the DO regulations, and the makers of our Essex 1605 Manchego is one of them. It is hand selected at Finca Sierra de la Solana by Essex St. Cheese, purveyors of many of our favorites such as the L’amuse Signature Gouda. What’s different about this raw milk Manchego is its naked rind. Instead of coating the outside with wax, it is left bare to keep it closer to tradition. The result is a sea-foam green dusting of mold that only extenuates the esparto basket weaving print; the tell-tale identifier of Manchego. They are also farmstead, meaning the milk comes from the same place the cheese is made. Finca Sierra de la Solana controls everything down to the feed of the Manchega ewes, thereby controlling the flavor profile of their cheese. They even play soft Mariachi music on the speakers of their nursery to keep the lambs happy. Does it affect the cheese at the end? You’ll have to order some to find out.  

Organic Rogue River Blue—LIMITED OFFERING!

Fall is on its way back, and with it comes the return of Rogue Creamery’s Organic Rogue River Blue.  Released every year for the Autumnal Equinox, it has been one of the cheese world’s favorite traditions for 16 years running.  In that time, it has developed a base of passionately devoted fans and won numerous awards, including 2 “Best in Show” accolades from the American Cheese Society.

 What makes this cheese so sought after?  Everyone has a different answer, but there’s no shortage of possibilities: Rogue’s high quality organic Swiss and Holstein milk, their emphasis on sustainable production, or maybe the pear brandy-soaked grape leaves (all local sourced by Rogue, of course) that wrap the cheese and give it a heady sweetness to counterpoint the cheese’s salty, pungent flavors.

Wm Cofield Cheesemakers

Wm. Cofield Cheesemakers is the newest venture from one of our favorite producers, Keith Adams. We started working with Keith when he was flying solo at Alemar Cheese, makers of the delicious and award-winning Bent River Camembert.  Since then, he has left those Minnesota operations to follow his lifelong dream of making cheese in his original home of Northern California. Wm. Cofield is his partnership with his longtime friend Rob Hunter, an acclaimed winemaker looking to test his skills in a different medium. After a few years, Keith finally feels he’s ready to venture outside of his local retail and distribution network. Because of our years of successful partnership with Keith and our belief in his enduring potential, we are excited to offer his British-inspired cheeses for the first time.

Having grown up in England for a handful of years, Keith has always had a passion for their cheese and when he decided to start Wm. Cofield (the name is a mix of his father’s first name and his own middle name), he chose to learn from some of the UK’s best.  A stint at Stichelton Creamery inspired the peppery, Stilton-like Bodega Blue, and he developed his grassy, lingering McKinley Cheddar after spending time at Westcombe Dairy in Somerset, the birthplace of the original clothbound Cheddars.

The results are rustic, flavorful and rooted in tradition, but also accessible entryways for those new to British-style cheese.  We think your customers will enjoy tasting the cheeses of Wm. Cofield just as much as we have. 

  Grey Barn

Grey Barn was started by Eric Glasgow, a former oil trader who decided to leave the “rat race” in 2008.  He reconnected with his passion for food and, together with his wife Molly, bought the farm on Martha’s Vineyard that would become Grey Barn. 

In 2011, they began to produce cheese at Grey Barn, using the milk from their small herd of Dutch Belted cows and aging the cheeses in the caves near their farm.  In keeping with the Glasgows’ belief that happy animals make better food, the cows are completely grass fed, grazing on pasture in the summertime or hay in the winter.  Grey Barn’s farmstead cheeses are handmade in small batches.  They are also certified organic and, thus, GMO-free. 

Currently, their lineup consists of three cheeses: Eidolon, a small bloomy cheese similar in shape to a Chaorce; Prufrock, a small, well-balanced washed rind cheese; and Bluebird, a large, creamy square-form blue.  All three of these decadent cheeses would be perfect choices for a holiday cheese offering.

We are pleased to announce that we are expanding our offerings from LaClare Family Creamery.  Family owned and operated, LaClare was started 40 years ago in Wisconsin when Larry Hedrich bought a small goat farm and quickly became interested in high quality cheese.  Since then LaClare (named for Larry and his wife Clare) has since grown into an highly decorated dairy specializing in goat and mixed-milk cheeses, made by Larry’s daughter Katie.  Because of the enthusiastic reaction we’ve received to our current LaClare lineup, we have decided to add the following four cheeses:

 •         Chandoka Block 1/5# (U1700)—This mixed-milk cheddar is a younger, rindless version of LaClare’s award-winning Cave Aged Chandoka and features similar deep, brothy flavors with sweet butterscotch notes.  However, it is softer and creamier in texture, making it superior for melting.

•         Plain Chevre 12/4oz (U1910)—With its silky texture and rich, clean flavor, this is premium-quality chevre at a very accessible price point.

•         Garlic and Herb Chevre 12/4oz (U1920)—A robustly flavored mix of herbs gives this fresh goat cheese a savory kick. 

•         Honey Chevre (U1930)—This tangy chevre is mixed with sweet honey for a perfectly balanced flavor that pairs beautifully with fresh fruit.

In celebration of summer we’re bringing in three new seasonal cheeses from Nettle Meadow. 

 Sappy Ewe

Sappy Ewe, made from a blend of sheep and cow’s milk, gets its “sappy” moniker from its maple infusion and black coating of pine ash. Striking on a cheese plate, Sappy Ewe brings hints of sweet cream, button mushrooms, herbs and earth to the table. Its center is dense and slightly chalking, yielding with age.

 Fromage Frais – Blueberry Lemon or Pineapple Cilantro

A light and fluffy combination of cow and goats’ milk, Fromage Frais is fresh, clean and mild. Cows’ milk provides sweetness, while goats’ milk adds a refreshing lemony finish. Nettle Meadow’s high quality milk and ingredients are what really makes this an exemplary fresh cheese. It’s also one of the benefits in purchasing from small artisan and farmstead operations such as theirs. We’re bringing in two new flavors: Blueberry Lemon and Pineapple Cilantro. Like all of Nettle Meadow’s Fromage Frais line, we feel these two use high quality ingredients in good balance, creating a premium cheese in convenient, consumer-friendly packaging.  

  Now in stock – Isigny Bio (Organic) Butter

Tomme Saint Georges

This washed rind, sheep’s milk cheese has been one of our staff favorites this year. Named after the town where it is made in the Midi-Pyrenees region of France, Tomme Saint Georges strikes us as a cross between a traditional tomme and a sheep’s milk alpine. The paste is moist and creamy, and the flavor starts with toasty bread notes and finishes richly with notes of sweet cream, chives and leeks. We are offering quarter wheels at around 6 lbs each, making this large tomme easier to handle. The price point is reasonable enough to use in cooking applications, but the flavors are complex and exciting enough to attract any cheese connoisseur.

 Pannato Gorgonzola Dolce

We just received our first order of this DOP Gorgonzola cheese from Italy. “Pannato” is Italian for creamy and this particular Gorgonzola has a much softer, more velvety texture than the Dolce we’ve stocked for years. The paste breaks down at the edges of the quarter wheels, becoming soft like ice cream but not soupy. The flavor is fantastic as well, with a sweet cream or mascarpone base with a light earthy blue flavor and incredibly clean finish.

 Pannato Gorgonzola became a quick hit with the staff and hope it will with you as well. Please note though that the paste is probably too runny for the cheese to be properly merchandised in plastic wrap or paper, so we are recommending possibly clamshells or cut to order on it. If you’ve got the time and patience for it, it is truly a treat.

 Artequeso Farmstead Manchego

We added a new Spanish cheese to stock, and moved two cheeses from Milton Creamery from our pre-order list to stock as well. See below for more info.

            Gran Capitan Curado  2/6.6 lbs

Love Manchego but want to try something different? Gran Capitan Curado may be your answer. Made with 50% cow’s milk and 50% sheep’s milk, this cheese has notes of olive oil, hay, and a pleasant lemony tang. The addition of cow’s milk balances out the funky barnyard flavors of sheep’s milk, while creating a creamier texture than your typical Manchego. It’s made in Villarrobledo, Spain, right in the heart of La Mancha. As a nod to traditional cheese making practices of the region, the wheels are formed with the classic basket weave texture. It’s then aged for a minimum of five months so that the flavors have time to develop.  Add it to your next Spanish cheese plate, or shave it over a crisp summer salad!

Flory’s Truckle from Milton Creamery – 20# wheel

The makers of Prairie Breeze have teamed up with Homestead Creamery in Jamesport, Missouri to create this Old World clothbound cheddar. The small creamery is run by the Flory family, who started making cheese with their herd of 30 Jersey cows back in 2008. The truckles are wrapped in cloth at Homestead and dried outdoors for ten days. They are then covered with lard to prevent mold penetration and also to slow moisture loss. When the cheese is two months old, it’s sent to Milton Creamery who takes care of the rest. It’s aged for twelve months and turned periodically to keep the mold under control.  The result is a paste that’s crumbly yet has a creamy finish. There are notes of caramelized onions, roasted potato, and a hint of horseradish.

 What’s a truckle you ask? It’s an old English word, first used in the 15th century meaning “small wheel.” It became a term used to describe Old World cylindrical shaped cheddars.  Like its name the cheese making process follows tradition.

 4 Alarm Cheddar from Milton Creamery – 5# loaf

After a hiatus, we are back to stocking Sepertino’s Butter with Pink Himalayan Sea Salt. This staff and customer favorite has a silky mouthfeel, and a wonderfully light but rich flavor. The pink hand-wrapped packaging, while mostly in Italian, gives it a rustic and colorful pop. We have samples available, so please reply directly to this email to request one on your next outgoing order.

Sepertino centrifuges its cream to create this butter. Beautiful Himalayan pink salt is added, but added with a light hand (demi-sel translates to “half-” or “slightly salted.”) As a result, the butter remains highly versatile for use in recipes for sauces and baked goods. Overall, we feel this butter is high quality relative to its cost, and it comes wrapped in an attractive paper packaging. Its texture is light and creamy, making it equally delicious when eaten raw, slathered onto fresh bread, muffins, breakfast radishes or baked potatoes.

The first organic dairy in Greece, Kourellas is a family business that believes in sustainable practices and animal welfare. These cheeses are made using authentic Greek recipes, and are all USDA certified organic.

 Organic Grill & Eat Cheese – 10/5.29 oz. - M3130

·         Mixed milk (cow, goat, sheep)

·         Holds its shape when grilling or frying

·         Try serving with mint and a drizzle of honey

 Organic Bake & Eat Cheese – 6/3.88 oz. - M3120

·         Combination of feta and kefalograviera cheeses

·         Flavored with sundried tomatoes, green peppers, olive oil and oregano

·         Packed in a crock and ready to oven-bake

 Organic Barrel-Aged Feta – 10/5.29 oz. - M3100

·         Made with sheep and goat’s milk and traditional animal rennet

·         Aged in wooden barrels and brine for a minimum of 2 months

·         Delicious when paired with watermelon and arugula

 Organic Manouri – 10/5.29 oz. - M3110

·         Made from the sheep and goat’s whey from feta production

·         Whey proteins are subjected to a secondary coagulation; cream is added for richness

We have recently added the following new items to our stock and pre-order lists: Flory’s Truckle & Four Alarm Cheddar from Milton Creamery

Flory’s Truckle is made by Homestead Creamery in Jamesport, Missouri, and aged by Milton Creamery in Milton, Iowa. Flory’s Truckle is a small, cylindrical larded and bandaged cheddar made from the milk of Homestead’s 30 Jerseys. When the cheese is two months old, it’s sent to Milton Creamery who takes care of the rest. It’s aged for twelve months and turned periodically to keep the mold under control.  The result is a paste that’s crumbly yet has a creamy finish. There are notes of caramelized onions, roasted potato, and a hint of horseradish.

Four Alarm Cheddar is made from a young Milton cheddar blended dried chiles, jalapeno, chipotle, and ghost peppers. The young creamy cheddar acts a vehicle for the spiciness of the peppers, which can range from moderately hot to mouth burning, depending on the distribution of peppers in the bite. This cheese can work in a variety of cooking applications, or as a table cheese for spicy food aficionados.

 Keep Dreaming and Comeback Cow from Dorothy’s Creamery

6/7oz Pack - Both cheeses are in stock

Just received a 2018 SOFI Award

Named after the inspirational Dorothy Demeter, Dorothy’s Creamery is based out of rural Lena, IL. Dorothy’s passion for cheesemaking came at an early age when helping with the family business, Kolb-Lena Cheese Company. In 1953, she became the first female to earn a degree in dairy science from Iowa State University, hoisting milk cans and lifting blocks of cheese alongside the boys. The creamery and these two retail format Brie style cheeses are a dedication to her passion and integrity in the dairy industry.

Keep Dreaming comes coated in a thin ashed layer, and Comeback Cow has a light dust of annatto to give it a glow which intensifies with age. The flavors of each of these soft-ripened cheeses are approachable but not dull. The paste hits the sweet spot, not too runny, but not too firm, just gooey enough to appease any brie lover.

Grand Noir

5# wheel, available from stock

We just started stocking two fantastic goat’s milk cheeses – Dream Weaver from Central Coast Creamery (California) and Evalon from LaClare Farms (Wisconsin). If you are interested in trying a sample on either, please reply directly to this email and we will get one on your next outgoing order!

  Dream Weaver – Central Coast Creamery

Dream Weaver is a goat’s milk, washed-rind cheese. This cheese drew rave reviews amongst the Zuercher staff for a variety of reasons – flavor (on point), format (small pudgy 2# wheel), and overall originality. The flavor is bright, with notes of sweet goat cream and vanilla, while the texture is like rich silky fudge, plump and creamy at the same time. As it ages, more goat flavor emerges, along with notes of toasted cashews and malt. Most importantly, from what we tasted, Dream Weaver is very enjoyable at all points along its development.   

Central Coast Creamery is located near California’s coast in Paso Robles. The area itself was once home to a number of dairies; however, during the 1970’s these independent farms lost their steam and were extinct by the end of the decade. Armed with 25 years of experience in the industry, Reggie Jones and his wife Kellie started the creamery hoping to rejuvenate the once burgeoning dairy scene. In true California spirit, all of their cheeses are made in primarily handmade, small batches using locally-sourced milk, free from artificial growth hormones, and aged on pine racks.

  Evalon – LeClare Farms

We are now stocking three varietals of shelf stable Divina Organic Olives. These are a great option for a retailer looking for high quality olives without the space needed for an olive bar or the labor required by a bulk repack program.

·         Organic Pitted Kalamata Olives (JD100, 6/5oz): These meaty black olives are a staple for both snacking and cooking.  Their flavor is fruity, smoky and slightly tannic.  They pair beautifully with feta and other saltier cheeses.

·         Organic Castelvetrano Olives (JD130, 12/7oz): These mild Sicilian olives have a bright green hue and a sweet, buttery flavor.  They make a great introduction for people new to olives and can be served with fresh cheeses, tomatoes and fish.

·         Organic Pitted Green Olives (JD110, 6/5oz): A great everyday olive! With their slight herbal flavor and full-bodied texture they are perfect to keep on hand for entertaining, cooking or even just snacking.

Please welcome the newest addition to the Cellars at Jasper Hill collection: Little Hosmer!  A “mini version of a new world-style brie”, this gooey cheese is approachable in flavor, with notes of cauliflower, butter, and fresh cream.  Its namesake is equally charming; a small pond in Craftsbury, Vermont, where the cheesemakers take breaks swimming and fishing. At just 4oz. Little Hosmer is perfect for a spring picnic or makes an easy appetizer for two with a light drizzle of lavender honey. Try pairing it with a Sparkling Rose or a crisp Pale Ale.

We introduced Capriole’s newest cheese in the summer of last year, and figured this was a good time to revisit. Some of you may carry it now, but others may have forgotten about it or not even noticed its launch. We’ve always felt that Capriole makes some of the best soft ripened goat cheeses in the US, and Flora stands up to expectations. If you are interested in receiving a sample on your next outgoing order, you can reply directly to this email and we will get it done!

The first new cheese created by Capriole in 25 years, Flora, is a based on the French Selles-sur-Cher-style goat cheese, and adapted to southern Indiana’s terroir. Fresh rounds are dusted in ash, regulating the pH, and facilitating the wrinkly growth of its Geotrichum candidum rind. Flora comes pre-wrapped in parchment paper, allowing for an easy addition to a cheese case or as a grab-and-go item.

The creation of Flora was encouraged by a request for Capriole to offer a cheese sized somewhere between the 3-ounce Wabash Cannonball and the 10-ounce Piper’s Pyramide. Their newest cheese weighs in at 6 ounces each, and holds up well over time. Flora is the namesake of Judy Schad’s grandmother, and pays homage to Ms. Flora Hemmer’s homestead skills of making cottage cheese and butter from a neighbor’s cow’s milk supply.

Sick of Winter yet? Before you know it, Easter will be here and the current dull grey landscape will transform into lush sprouting green. Why not set some pre-orders for this rebirth?

Caseificio dell’alta Langa’s delicate Italian mixed milk cheeses fit the season perfectly. Located in the Piedmont region of Italy, and named after the province of Alta Langa, this creamery produces exemplary soft-ripened cow, sheep and goat’s milk cheeses. This area is famous for its picturesque rolling pastures and its production of fine cheeses, wine, hazelnuts, and truffles.

Here are just some of their cheeses that we offer. 

ROCHETTA

Rocchetta combines cow, sheep and goat’s milk into a beautifully balanced soft-ripened cheese. Dense, but fluffy towards the core, and oozy towards the rind, wrinkly Rocchetta displays flavors of earth and crème fraîche. This is especially delicious when paired with walnuts and a glass of Prosecco.

BONRUS

Like all of Alta Langa’s cheeses, this one is best served at room temperature. It’s a semi-soft cow and sheep oval with a sweet and straw like aroma. The flavor is mild, but with a pleasant herbal note. The texture is smooth, runny on the outside and doughy in the inside.

 CAMEMBERT DELL’ALTA LANGA