Dry Jack Special Reserve (California, United States)
Vella's Dry Jack is a hard cheese with a delicately brittle consistency. After being coated in oil, black pepper, and cocoa, the wheels are aged for eighteen to twenty-four months. During that time, the wheels become hard and dry with a flaking, straw-colored paste while developing a sweet, nutty flavor, reminiscent of caramel.
Cave Aged Gruyere (Bulle, Switzerland)
Upon eating Gruyere, one immediately recognizes the taste of whole cow's milk that is used exclusively in making this grand cheese. The floral qualities of its mountain terroir, and the toasted complexity can only be accomplished with 10-12 months of aging. It has a nutty, slightly sweet taste with complex musty and mushroomy notes.
Gorwydd Caerphilly (Wales, United Kingdom)
Gorwydd Caerphilly is made from raw cow's milk and is aged from nine to twenty weeks, during which time the cheese develops a thick, velvety, natural rind. Fresh and fruity with a grassy earthiness reminiscent of steamed asparagus, Caerphilly's moist paste is straw-colored with a distinctive strip of snowy white in its center.
Goudse Boerenkaas (Schooenrewoerd, Holland)
Boerenkaas, or "Farmer's Cheese", is a wonderfully complex raw cow's milk cheese. The texture is similar to Parmigiano-Reggiano, very firm and flaky with the same clusters of protein crystals that burst with flavors on the palate. The color is deep amber and burnt orange, and the flavor is sweet and salty with a butterscotch finish.
Barely Buzzed (Utah, United States)
This Beehive Dairy cheese is made from local pasteurized Jersey cow's milk. A full bodied, cheddar style cheese, with a nutty flavor and smooth texture. The cheese rind is developed by handrubbing a combination of finely ground espresso coffee beans, lavender and vegetable oil, which imparts a mellow earthiness to the interior.
Cabot Clothbound (Vermont, United States)
Using traditional British methods of wrapping and aging the cheese in bandages, this cheddar is aged for twelve months in Jasper Hill Farms' private cellars. A simple, approachable, balanced cheddar that impresses with layers of lingeringly nutty, slightly fruity and nearly buttery flavor, while finishing with silky caramel undertones.
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