Havarti Creamy - cow's milk, semi-soft cheese - 1 lb/454 gr, Denmark. Havarti Creamy is Denmark’s most popular cheese. Traditionally the cheese is aged on rye straw and occasionally brine washed, which contributes to it's characteristic aroma of an old, humid cellar. The rind may show many colorful molds (white, yellow and red), a result of the wild grasses that the Salers cows eat during summer and autumn. The texture is semi-soft often with small eyes in the paste. The flavor is a wonderful combination of a summer pasture and sweet, fruity milk flavors. Appropriate wines: Bordeaux, Saint Estephe and Californian Cabernet.
Grana Padano Parmesan - cow's milk hard cheese, cooked - aged 18 months - 11 lb/5 kg, Italy. Grana Padano is classified as a DOP cheese meaning it is one of the elite cheeses in Italy. It has a tangy, fruity flavor.
Parmesan Parmigiano Reggiano - cow's milk hard cheese - 18-21 lb/8.2-9.5 kg, Italy. Parmigiano Reggiano is a prestigious cheese, unique for its inimitable quality originated eight centuries ago in the area between Parma and Reggio Emilia. It contains a concentration of highly nutritious substances. Seven quarts of milk are needed to make each pound of cheese. Slow, natural aging produces an unparalelled taste, easy digestion and substancial nourishment. Appropriate wines: Powerful merlot from Napa or Tokay from Hungria. Compliments: This cheese goes well as an addition to soups, salads, pasta dishes and veal/chicken.
Parmigiano Reggiano - cow's milk hard cheese 10-16 oz/300-500 gr, Italy. Italian Parmigiano Reggiano cheese is a prestigious cheese, unique for its inimitable quality originating eight centuries ago in the area between Parma and Reggio Emilia. It contains a concentration of highly nutritious substances. Seven quarts of milk are needed to make each pound of cheese. Slow, natural aging produces an unparalleled taste, easy digestion and substantial nourishment. Compliments: This cheese goes well as an addition to soups, salads, pasta dishes and veal/chicken. Appropriate wines: Strong Merlot from Napa or Tokay from Hungria.
Taleggio - cow's milk soft stinky cheese DOP - 8 oz/225 gr, Italy. The softest, creamiest member of the famous Italian Stracchino cheeses, Taleggio was first made in the valley of the same name, located in the historic province of Bergamo. Taleggio made its debut in the international cheese markets after World War I, around the same time as its cousin Bel Paese. Its rough, rosy crust (inedible), pale yellow interior, and rich, buttery, fruity, and slightly salty flavor are what give Taleggio its individuality. Taleggio's soft, incredibly flavorful interior is creamy in texture and has a pungent aroma. The cheese imparts the essence of the Italian countryside. Appropriate wines: Goes with a young red from Northern Italy like Valpolicella and Bardolino or a Beaujolais (Gamay). Compliments: This gourmet cheese goes well sliced and added to hot dishes.
Pecorino Romano - Genuine Fulvi - sheep's milk hard cheese - 10 oz/285 gr, Italy. Pecora in Italian means sheep and Pecorino Romano is one of Italy's oldest cheeses. Today most Pecorino cheese is made in Sardina, Italy. This slightly spicy, sharp, tangy sheep cheese gets increasingly robust with age. Compliments: Try Pecorino Romano with homemade bread, fresh fava beans and wine. Try whittling off shavings and enjoying with salami. It is also a treat with ripe pears and honey. Appropriate Wines: Dry but rich reds, such as Cabernet Sauvignon, Syrah/Shiraz, Merlot, Zinfandel. Great for Italian food gifts.
Jarlsberg - cow's milk semi soft cheese - 1 lb/454 gr, Norway. Jarslberg - the world’s most popular variety of “Baby Swiss” cheese. Jarlsberg cheese is a hole-ridden, mild cheese that resembles Emmentaler and Gruyere in flavor and texture, but with a splendidly sweet, nutty and fruity aftertaste, perfect for a table cheese or a superb sandwich.
Manchego El Trigal - aged 6 months - sheep's milk hard cheese - 8-10 oz/220-280 gr, Spain. Manchego is Spain’s most popular sheep's milk cheese. The sheep come from the plains of La Mancha, the home of the famous Don Quixote. The area is extremely hot and the sheep graze on dry pastures and grain stubble fields. When it comes time to mature, like many other Spanish cheeses, Manchego is smeared with olive oil. It has a very potent, nutty flavor that is unforgettable. The amount of time this cheese matures varies. Appropriate wines: Rioja Alta, Penedes, young cabernet. You can also try with a beer. Percentage of Fat: 55%.
Manchego Mini "El Trigal" - aged sheep's milk semi soft cheese - 2.2-2.4 lb/1-1.1 kg, Spain. El Trigal is produced by the Corcuera Family, which was the first in all of Castilla La Mancha to make and commercialize Manchego cheese. The best cheese is produced when the milk is the richest, which is between August and December. This Spanish cheese Manchego is extremely buttery and aged to perfection at either 3 months, 6 months (semi-curado) or 1 year (anejo). Appropriate Wines: Rioja Alta, Penedes, young cabernet. You can also try with a beer.
Gruyere - cow's milk hard cheese - 8 oz/225 gr, Switzerland. Gruyere is a buttery and toasty-flavored cheese. It is hard with a firm, yet pliable texture. The texture is dense and compact, yet flexible. It is this density that makes it stronger and less stringy than Emmental when heated, so it is better for grating, grilling and in soups. When Gruyere cheese is first cut, the aroma suggests a million meadow flowers trapped in rich, creamy milk. Sligtly grainy, the cheese has a wonderful complexity of flavors – at first fruity, then revealing a more earthy, nutty characteristic that lingers on the palate. Uses: Serve it with red or white Burgundies, a range of Rhone reds from Cote Rotie to Chateauneuf-du-Pape, Bandol, Alsatian reds and whites. Great accompaniments are: Red apples, hazel nuts and hearty breads. A classic cheese fondue.
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