Cheese Of The Day: Cashel Blue
Since 1984, the Grubbs have been creating Cashel Blue, Ireland’s first artisanal blue cheese. Cashel Blue has a rich, creamy texture and a blue tang.
Cheese Of The Day: La Petite Tomme
From Vermont’s off-the-grid Lazy Lady Farms comes La Petite Tomme, a gooey disk of creamy cheese made with milk from pasture-raised goats.
Cheese Of The Day: Délice de Favières
Délice de Favières is a mold-ripened cheese with pureed black truffles. The funky truffles and the super creamy cow’s milk cheese are a heavenly match.
Cheese Of The Day: Pecorino Camomilla
Pecorino Camomilla is floral and light in flavor, and it has a striking appearance, dotted in little puffs of golden flowers.
Cheese Of The Day: Bufarolo
Washed and cave-aged for six to eight weeks, Bufarolo is milky and nutty. It has a touch of earth, mushrooms, and funk and a little pop of sweetness.
Cheese Of The Day: Arethusa Diva
Arethusa Diva has the orange hue and heady smell of a washed rind cheese. Aromas of onions and nuts are immediate, but its flavor is surprisingly mild.
Cheese Of The Day: Petit Nuage
French for “little cloud,” Petit Nuage is a fluffy little sheep’s milk cheese. Petit Nuage is light and creamy, almost like it’s been whipped.
Cheese Of The Day: Ewe’s Blue
Reminiscent of Roquefort, Ewe’s Blue has a rich fruity aroma, and is bursting with piquant blue flavor.
Cheese Of The Day: Black Pepper Bellavitano
With its sharp flavor, Black Pepper Bellavitano from Sartori cheese marries nicely with meat; try it with roast beef or melted atop a flame-grilled burger.
Cheese Of The Day: Campo De Montalban
Unlike Manchego, which is mandatory 100% sheep’s milk, Campo de Montalban is roughly 60% cow’s milk, with the remainder being a mix of goat’s and sheep’s milk.
