Say Cheese, Learn Cheese

Festive on the outside, then warm, nutty and slightly savory on the inside. Hailing from the Alpines, this celebration of a cheese is aged for 6 months, then coated with dried local flora—lavender, marjoram, cornflower.. To name a few! Look forward to a rich flavor and creamy finish, perfectly accompanied on a slice of Rye and pear.  The sweet and juicy texture of ripe pears complements the floral and herbal notes of Alp Blossom, creating a harmonious balance.

Origin: Austria
Source: Cow
Pasteurized: No
Vegetarian rennet: Yes

Lovingly known as Roi des Fromages—the King of Cheese—a wheel of Brie pairs sits well with sweet and savory accouterments, and everything in between. This soft and creamy cheese has a distinguished history that spans across the Middle Ages. The original recipe hails from Meaux, just north of Paris, and if it was good enough for Napoleon... Then you need it on your board. Find it next to a jar of Apricot jam and a handful of walnuts.  The sweet and slightly tart notes of apricot jam complement the rich and buttery flavors of Brie de Meaux, with an added crunch from the walnut.

Origin: France
Source: Cow
Pasteurized: No
Vegetarian rennet: No

Intense and fruity, Camembert is like Bries’ cheeky cousin. The one who winks at you from across the room, to your greatest surprise. Rippled exterior, with a supple, intense interior that gushes forth. With just an ever so slight hint of—you guessed it—funk. Some of her closest friends are a drizzle of honey and a handful of walnuts to add a touch of sweetness and crunch. 

Origin: France
Source: Cow
Pasteurized: No
Vegetarian rennet: No

For when you want both strength and serenity on your board! Another Snowdonia favorite, the white wax truckle encloses a creamy, but powerful cheddar infused with Italian black truffle. Well-balanced, down-to-earth and incredibly sophisticated. 

Origin: Wales, UK
Source: Cow
Pasteurized: Yes
Vegetarian rennet: Yes

Comté, with its versatile and rich flavor profile, pairs exceptionally well with classic accompaniments. The cheese is firm, featuring a slightly granular texture from amino crystals and a mellow butterscotch flavor that provides comfort. For a delightful combination, serve it with a crusty baguette or a neutral cracker to let the cheese's natural taste shine.

Origin: France
Source: Cow
Pasteurized: Yes
Vegetarian rennet: No

Modeled after the Dutch making style of the Edam, this sassy orange ball of energy couldn’t be more French. Sweet, tangy, with a distinctive rough crust, if you squint you might mistake it for a cantaloupe. The Mimolette sits pretty amongst some Dijon Mustard and raw pistachios.  The slightly tangy and spicy notes of Dijon mustard provide a flavorful contrast to the sweet and caramel undertones of Mimolette.

Origin: Northern France
Source: Cow
Pasteurized: Yes
Vegetarian rennet: No

Made in picturesque Sardinia, off the coast of Italy, speckled with sheep on the pasture, primed to make rich, creamy cheeses with sweet undertones. Moliterno is an exceptional example of this, with marble-like Truffle stripes streaking throughout.

Origin: Italy
Source: Sheep
Pasteurized: No
Vegetarian rennet: No

A semi-soft cheese, from Morbier in France, with an ivory finish and a dash of ash rippling through the center. The strong aroma is offset by a mild initial tasting note, followed by a nutty aftertaste. Originally made by Comte cheesemakers for their own consumption, by layering edible ash over the evenings milking to prevent drying out overnight, then topping it off with the morning milk, then pressed. Slice and stack on a cracker with ripe figs and a drizzle of honey.

Origin: France
Source: Cow
Pasteurized: Yes
Vegetarian rennet: No

A tangy, mature cheddar that is coated in a green wax truckle reminiscent of the lush Welsh valleys where the Snowdonia Cheese Company, as they say, nurtures cheese. Infused with garlic and herbs, this savoury, crumbly cheese is nothing short of an experience. Stack on a cracker or baguette and revel in the rich aroma of garlic.

Origin: Wales, UK
Source: Cow
Pasteurized: Yes
Vegetarian rennet: Yes

Taleggio offers a of creamy and fudgy texture. What sets Taleggio apart is its meticulous aging process, often enveloped in fresh chestnut leaves for over a year and a half. This unique technique imparts warm aromatics and a subtle sweetness, creating a sensory journey from the crumbly exterior to the lush, creamy interior. Pairing Taleggio with cured meats like prosciutto or salami enhances its savory notes and creates a savory, indulgent combination.

Origin: Italy
Source: Cow
Pasteurized: No
Vegetarian rennet: No

This Italian classic boasts a distinctive blue marbling that weaves through its velvety texture. The Gorgonzola experience  is rich and tangy, creamy yet crumbly. Each wheel undergoes aging, resulting in a complex profile with earthy undertones and a delightful piquancy. Whether enjoyed on a crusty baguette, crumbled over a salad, or paired with a drizzle of honey, Gorgonzola stands as a testament to the artistry of cheese-making.

Origin: Italy
Source: Goat & cow
Pasteurized: Yes
Vegetarian rennet: No