Beaufort, Chalet d'Alpage (AOC) by Artisanal Premium Cheese

Beaufort, Chalet d'Alpage (AOC) by Artisanal Premium Cheese Review

Beaufort, Chalet d'Alpage (AOC) by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Beaufort Chalet d'Alpage is a raw cow's milk cheese made in the Haute Savoie region of France, and its wheels are among the largest wheels of cheese produced artisanally. Beaufort has a natural smear rind and is immediately recognizable by its inwardly-curving sides. While a young Beaufort has a mild, fruity, sweet flavor, the Chalet d'Alpage farmer's variety that we have selected is aged longer and develops a lovely, rounded, more savory note.

Lancashire, Kirkham's by Artisanal Premium Cheese

Lancashire, Kirkham's by Artisanal Premium Cheese Review

Lancashire, Kirkham's by Artisanal Premium Cheese Feature

• Country: Great Britain
• Milk Type: Cow
• Cheese Type: Semi-Firm
• Pairing: Pinot Noir
• CheeseClock: Medium

Kirkham's Lancashire perfectly epitomizes the "butter crumble" texture so characteristic of British cheeses. Mrs. Kirkham - the legendary Lancashire cheesemaker - rubs her beautiful, cloth-wrapped wheels of cow's milk with her farmhouse butter, enriching the taste and protecting them from unwanted molds. Aged for 5 - 8 months, Lancashire has a delicate, lemony flavor and a long-lasting mellow tang.

Hoch Ybrig by Artisanal Premium Cheese

Hoch Ybrig by Artisanal Premium Cheese Review

Hoch Ybrig by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Hoch Ybrig is a mountain cheese made from cow's milk in Canton Schwyz, Switzerland, during the summer months. It is in the Alpage family of cheeses, developing its unique character from being washed in a white wine brine. Our Hoch Ybrig is aged by master affineur Rolf Beeler near Zurich; it has a slightly granular texture and wonderful, full-flavored nuttiness.

Barely Buzzed by Artisanal Premium Cheese

Barely Buzzed by Artisanal Premium Cheese Review

Barely Buzzed by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves
• 26th Annual Conference, American Cheese Society's Winner

Barely Buzzed is produced by Tim Welsh and Pat Ford at the Beehive Dairy in Utah, one of the only dairy farms in that state. This rind of this cheese is rubbed with a blend of espresso and lavender, and the flavors permeate gracefully to the core of the cheese as it ages. The Barely Buzzed won a Blue Ribbon at the American Cheese Society in 2008.

Sbrinz by Artisanal Premium Cheese

Sbrinz by Artisanal Premium Cheese Review

Sbrinz by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Sbrinz is considered the "Father of Hard Cheeses" that first received its international legal protection for its making in 1957. This raw milk cheese comes in huge 90-pound wheels and, while similar to Parmigiano Reggiano, Sbrinz is made with whole milk rather than skimmed milk. This gives this magnificent cheese a smoother, nuttier and less salty taste. Sbrinz can age gracefully for eight years or more giving the cheese an increasingly graceful and expansive flavor profile and a fine granular texture.

Uplands Pleasant Ridge by Artisanal Premium Cheese

Uplands Pleasant Ridge by Artisanal Premium Cheese Review

Uplands Pleasant Ridge by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Uplands Pleasant Ridge is one of the most exquisite farmstead cheeses made in America. The product of Wisconsin's own Mike Gingrich, this award-winning cheese is a wonderful rival to France's noble mountain cheese, Beaufort. Uplands Pleasant Ridge has a nutty, clean flavor and milky finish that shows off the extremely high quality of the cow's milk.

Raclette, French by Artisanal Premium Cheese

Raclette, French by Artisanal Premium Cheese Review

Raclette, French by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Raclette is a Swiss or French alpine cheese with a nutty flavor and silky, smooth texture. Slightly softer than the more characteristic Alpage cheeses, Raclette is delicious melted over potatos, vegetables or bread. Raclette is an elegant cheese, exceptionally well-suited for the winter months.

Tomme Fermiere D'Alsace by Artisanal Premium Cheese

Tomme Fermiere D'Alsace by Artisanal Premium Cheese Review

Tomme Fermiere D'Alsace by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Tomme Fermiere d'Alsace is a firm, washed-rind (smear) cow's milk cheese made in the Alsace region of France. We receive this cheese into our caves and continue the maturing process for an additional two to four months, washing each wheel several times with a light fruity Alsatian wine. This dramatically accentuates the lactic flavors and develops long, fruity notes with hints of mushrooms, grass, and butter.

Prima Donna by Artisanal Premium Cheese

Prima Donna by Artisanal Premium Cheese Review

Prima Donna by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Prima Donna is a mild cow's milk cheese made in the style of a Dutch Gouda and age for one year. As compared to a four- or six-year Gouda, Prima Donna has a distinctly softer, subtler flavor. It has an ivory rind with slight rose blush; bright, crunchy texture; and sweet, nutty flavor with a distinct caramel aftertaste.

Mahon by Artisanal Premium Cheese

Mahon by Artisanal Premium Cheese Review

Mahon by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Mahon, from the island of Menorca, is one of a few cow's milk cheeses from Spain. Mahón boasts a certain sharpness, and its lemony, salty flavors evince the rural Mediterranean seascape. Its rind contains a hard, crumbly cheddar-like texture and darkens as the wheels age. At peak, Mahón is tangy, intense and delicious.

Piave by Artisanal Premium Cheese

Piave by Artisanal Premium Cheese Review

Piave by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Veneto, Italy. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd cooked, and the cheese aged until hard. Piave has an intense, full-bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies with age and makes this cheese absolutely unique.

Testun Al Barolo by Artisanal Premium Cheese

Testun Al Barolo by Artisanal Premium Cheese Review

Testun Al Barolo by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Testun al Barolo is from the Piedmont region, Italy. Testun al Barolo is a semi-firm mixed milk cheese. The cheese has a beautiful complex flavor thanks the sweet and grassy milk from alpine pastures and its aging process. It ages for a minimum period of four months in small oak barrel under the residues of the Nebbiolo grapes, the grape to make Barolo wine. The fruity wine flavors seep into the crumbly paste. This adds a little bit more of complexity to its flavor.

Bra Tenero by Artisanal Premium Cheese

Bra Tenero by Artisanal Premium Cheese Review

Bra Tenero by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Bra Tenero, a younger and softer cheese than its cousin Bra Duro, has a semi-hard texture and a dense, slightly piquant flavor.

Garrotxa by Artisanal Premium Cheese

Garrotxa by Artisanal Premium Cheese Review

Garrotxa by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Garrotxa is a goat's milk cheese produced in the Catalonia region in northern Spain. Our Garrotxa is made in a traditional manner by a small artisanal creamery known for its consistently high quality, and it shows! These beautiful wheels have a semi-soft and compact texture and a light but noticeable coating of velvety, blue-grey mold. The flavor is milky and delicate with a hint of nuttiness and a clean, smooth finish.

Morbier by Artisanal Premium Cheese

Morbier by Artisanal Premium Cheese Review

Morbier by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste.

Prattigauer, Alpage by Artisanal Premium Cheese

Prattigauer, Alpage by Artisanal Premium Cheese Review

Prattigauer, Alpage by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Prattigauer is a washed-rind, raw cow's milk Alpage-style cheese aged by master affineur Rolf Beeler near Zurich, Switzerland. Much like Appenzeller in texture, Prattigauer has an intensely robust flavor that is nutty, rich and lingering.

Chabichou du Poitou by Artisanal Premium Cheese

Chabichou du Poitou by Artisanal Premium Cheese Review

Chabichou du Poitou is one of the older French cheeses. It has won name-protection (DOP), guaranteeing the authenticity of its origin. It is made in the very limited geographic area above the chalky soils of the threshold of Poitou, halfway between Paris and Bordeaux. The size of a wine tumbler, Chabichou has a crinkly skin and nice, dense, chalky paste that melts in the mouth. Firm and complex with a lingering, tangy finish, Chabichou pairs well with Pouilly-Fume, Sancerres and Muscadets from the region in addition to Sauvignon Blanc. One piece weighs approximately 6 ounces.