Its CHEESEY!

So, in addition to the 36 month Parmigiano Reggiano that we opened last weekend (we only have a 1/4 wheel left) we have a few other cheeses that we though you might be interested in. Such as;

Shropshire Blue: Shropshire demands acknowledgment. It's as if staid Stilton had a more flamboyant twin. From beneath a dusty, natural rind, the paste shines forth with an annatto-infused, crocus-yellow paste, mapped with rivulets of blue-green mold. This dense and fudgy wheel hails from Nottinghamshire, and it's moderately salted, with Stilton's approachable, mellow flavor. The paste is more mineral than tongue-tickling spice, and pairs perfectly with Port.

Ardrahan:Say the name as if you were sneezing:ar-DRAH-han. Ireland's West Cork has become a hot-bed of washed-rind cheese. The Burns’ are third generation dairy farmers who have developed a genuine love and skill for cheesemaking. Ardrahan is handcrafted with pasteurized cow milk and vegetarian rennet, with a subtle, buttery pungency and undertones of ocean air. The attractive nectarine-colored rind and duo of chalky and creamy textures will only increase your enjoyment.

Caerphilly: Cheesemaker Todd Trethowan has revived the tradition of Caerphilly at the foothills of the Cambrian Mountains in West Wales. He describes his measurements in "teacups worth of rennet" and "walnut" sized cuts of raw cows' milk curd, undoubtedly how dairy farmers worked for centuries before they were blinded by science. Whether he's pulling our leg or not... it works. Todd makes a profoundly fresh and creamy tasting piece of cheese with a firm yet flaky texture. Its balanced acidity and meltability makes it ideal for culinary applications. Another wondrously authentic import from Neal's Yard Dairy.

Red Leicester: The flavours are rich, nutty, sweet, wholesome, and milky. It is a complex and intriguing flavour but at the same time balanced and smooth. It’s mouth-filling and lasts long after swallowing but has no aggression. The texture is moist but chewy and firm.

Cabot Clothbound Cheddar: Using the pasteurized milk of Holstein cows from George Kempton's neighboring farm in Peacham, Cabot produces these 35 pound clothbound wheels and delivers them to neighboring Cellars at Jasper Hill within 2 to 5 days for aging and maturation.Upon arrival, the Kehler brothers brush each wheel with melted lard to promote sturdy rind development and turn the cheese daily for three weeks. The wheels are then turned and brushed weekly as they develop alongside Jasper Hill's own cheese, for 10-12 months. The resulting cheese offers a stunning array of flavors: the firm, slightly crunchy paste is never waxy, and unfolds with layers of toasted nut, toffee and cooked fruits. This is no one dimensional sharp cheddar. Proof that quality milk and careful aging produce inimitable cheese.

Scharffe Max: What's that raging animal on the label have to do with this raw Swiss cheese? Maybe it's the sharp (scharfer) flavor that's made him crazy? We sure flipped for it, especially with the buttery base flavor and long aging of 6 months. Made by the Studer Dairy in Hatswil, this is one of their most piquant cheeses.

5yr old Aged Gouda: This extra-aged 5 year old gouda is the quintessential example of what aged Gouda can be. A unique crunch, due to white, crystalline specks that are a product of the cheese production, creates a finish reminiscent of Parmigiano-Reggiano. The exploding flavors of butterscotch and caramel that define this cheese it also is great addition for a dessert cheese plate. Try it alongside a full-bodied Red Wine or a strong, dark beer.

Fleur du Maquis (Brin d' Amour): This sweet, supple, raw sheep's milk cheese from Corsica is covered with rosemary, savory, chili pepper, and juniper berries. Fleur du Maquis has a fine-textured, ivory paste that tastes slightly sour, and is permeated by its herb covering. The scent is deeply aromatic, almost biting on a deep inhalation, but the paste is creamy and clean, often runny around the perimeter. The herb coating is fully edible, but some prefer to savor the unadorned interior.

Rogue River Blue: Talk about terroir! Here is Rogue Creamery's crown jewel, aged for eight months and then wrapped in local grape leaves that have macerated for an entire year in pear eau-de-vie, typical of the region. The two-step process produces a heady, musky fruitiness on the outside, and a dense, smoky flavor on the inside. Remember to peel back the leaves, and lick your fingers before picking up a snifter of pear eau-de-vie or a local ice wine.

and many others that there is not time to mention.