Our Artisanal Grand Cru Vermont cheddar is aged over two years in ideal conditions and has won numerous awards.. The Nettle Meadow Kunik is a unique and somewhat decadent cheese made from goat's milk and Jersey Cow's milk cream at Nettle Meadow Goat Farm in Thurman, New York. Each piece weighs approximately 12 ounces. Its slightly crumbly texture becomes significantly creamier in the finish. The perfect gift for any occasion and every cheese lover. Bleu d'Auvergne is made in the traditional manner from cow's milk and features blue veining throughout. This pressed sheep milk cheese from Sardinia can be enjoyed on its own, or when well aged it can be used as a grating cheese. Prima Donna is a mild cow's milk cheese made in the style of a Dutch Gouda and age for one year.

Manchester is an aged, raw milk, washed rind goat milk cheese produced at the Consider Bardwell Dairy in western Vermont. The wheels are formed in a copper caldron in a one room cabin deep in the Alps. Medium bodied, fruity red wines pair well with this cheese try it with Pinot Noir or Cabernet Sauvignon. Tarentaise was awarded the prestigious honor of "Best Farmstead Cow's Milk Cheese" at the 25th American Cheese Society Conference and, with over 45% butterfat, makes a perfect melting cheese as well. Coulommiers pairs well with with Chardonnay, Sauvignon Blanc, or even Merlot. Blanc, Sauvignon Blanc, Sancerre, and many other white wines. We have selected this cheese from a dairy that has been certified Organic by the USDA. The extra aging allows the cheese to release excess moisture, concentrating and focusing the flavors.

It has an ivory rind with slight rose blush; bright, crunchy texture; and sweet, nutty flavor with a distinct caramel aftertaste. The wheels are then aged for sixty days in Asturian caves. Crottin is a goat's milk cheese made in the heart of France in the verdant Loire Valley. 2 liters, 8 1/4" inches across.. Berom?nster Schafsk?se is a pressed sheep milk cheese made in Canton Lucerne in Switzerland. These small pasteurized truncated logs, pyramids, cylinders and discs that are produced for export to America are received into the caves young, fresh, and wet. Vermont Tarentaise has been made by John Putnam from organic cow's milk at Thistle Hill Farm in Vermont since July 2002. As it ages, this pretty little cheese takes on a firmer texture and a fuller flavor. Accompany Candela Prol and a lineup of America's best beers on a journey through the world of craft bre artisanally produced beer...paired with the perfect American cheeses, of course. Its moist, sticky rind conceals a soft paste possessing a grassy, herbaceous, and (with age) spicy, pungent taste. Unlike most of the other Swiss cheeses that have washed cast iron fondue pot by artisanal premium cheese rinds, this cheese more closely approximates the styles produced in the Pyr?n?es of France or those that are produced in the Navarre of Spain. Pair it with our sensational copper rechaud for the perfect fondue experience.

Along with its soft mushroomy flavors is a hint of sweet almonds in the winter months and a whiff of chives in spring. This is a toothsome firm cheese that has the potential for aging several months. La Peral resembles an Italian Gorgonzola and has a nice olive flavor and pungent aroma. When the Crottin is young, it is moist and it has a light tangy goat's milk flavor. Bleu d'Auvergne is a name protected (Denomination Origine Protected, DOP) cheese from the Auvergne region in south central France, where it has been made since the middle of the 19th century. One piece weighs approximately 10 ounces. Using the raw cow milk of local farmers the cheese is washed in hops, giving it an additional layer of flavor over a rich smooth firm paste.

The Manchester has a firm texture, a nutty and rustic bite; and due to the rotational grazing on the pastures at the dairy, as well nettle meadow kunik by artisanal premium cheese as the aging process itself, each wheel has its own distinct flavor. The Kunik is a rich wheel of a bloomy, white rind cheese that is elevated by the addition of the cow cream. With a mild aroma, this cheese has a pale straw colored paste and is slightly open grained, with a few tiny holes. The high butterfat content of the Jersey cow?s milk has a creaminess that balances the sharpness. 25th bleu d'auvergne by artisanal premium cheese Annual Conference, American Cheese Society's Winner. One piece weighs approximately 2 ounces. As compared to a four or six year Gouda, Prima Donna has a distinctly softer, subtler flavor. Raclette is an elegant cheese, exceptionally well suited for the winter months. This traditional Swiss cast iron fondue pot is the best one we have found.

Hittisau is the namesake cheese from producer Sennerai Hittisau in the beautiful Bregenz Forest of Austria just over the border from Bavaria. Not surprisingly, the Fl?sserk?se pairs well with most ales; it also marries well with medium bodied red wines and a broad range of white wines. Also known as Queso Azul Asturiano, La Peral hittisau by artisanal premium cheese is made from pasteurized cow's milk by the Lopez Leon family. They emerge drier, denser and with a fine grey blue coat of edible mold. The Sainte Maure is a lovely companion to Fum. Raclette is a Swiss or French alpine cheese with a nutty flavor and silky, smooth texture. This cheese also pairs well with a Sauvignon Blanc and bigger reds such as Merlot. Silage free raw cow milk from local farms gives this cheese a deep, slightly sweet flavor with occasional notes of hazelnuts at just over five months of age. Slightly softer than alp drackloch by artisanal premium cheese the more characteristic Alpage cheeses, Raclette is delicious melted over potatos, vegetables or bread. La Peral is a lightly blued, rare and delicious cow milk cheese hailing from the village Illas in Northern Spain. Pecorino Sardo was awarded D.O.P. The master cheese maker at this dairy is Peter Dixon, a widely respected veteran of the dairy industry around Vermont.

Nettle Meadow is a small 50 acre farm with about 100 does in the Southern Adirondacks. These are the same forks included in the Artisanal Fondue Set. Based on the Alpage style cheese Abondance, Tarentaise is fairly firm and aged for at least six months. With Max's own personal preferred pairings for white, red, and dessert wines with each cheese, the cheese enthusiast is prepared for the Maximum cheese experience. The Coulommiers we select for Artisanal Premium Cheese is the color of fresh churned butter with a supple paste and well developed american craft beer & american cheese at artisanal premium cheese center rind.

Whether expert or novice, join us for a wild night at the "pub" as we explore the wonders of artisanal cheese through the amber lens of refreshing, handcrafted beers. Brie de Nangis is creamy and smooth and has a slightly chalky center that becomes runny with age. This is a lovely cheese that is excellent served warm with mesclun greens and it pairs especially well with Sancerre and Sauvignon Blanc. Our stainless steel set of six fondue forks are durable and elegant. The Fl?sserk?se is produced at the K?serei Kramershaus in Emme Valley of Canton Bern, Switzerland. The paste is moist; the flavor is tangy and buttery. Here at the Artisanal Premium Center, we allow this cheese to drain until it reaches the creamy consistency we desire. Berom?nster Schafsk?se has a sweet nutty flavor with a hint brie de nangis by artisanal premium cheese of fennel in its aroma. Brie de Nangis hails from Brie, just southwest of Paris, France, and is one of the milder, more buttery Bries. Made with the milk of the Laucane breed of ewe, a breed that is associated with producing some of the greatest sheep milk cheeses in the world. Coulommiers is a member of the Brie family hailing from the "land of Brie," about 40 miles east of Paris.

Versatile with a broad range of wine types, you might try pairing this cheese with lighter crisp whites and medium bodies reds. This Pecorino Sardo is an especially delicious specimen of this ancient style of cheese, with the requisite minimum 40% butterfat held up with a sainte maure by artisanal premium cheese pleasant tang. It is smaller and thicker than the more typical Brie style cheeses, and some say that Coulommiers is the predecessor of Brie. In France, Sainte Maure is a classic raw milk Loire Valley ch?vre in the shape of a small log with a stick of straw running through its middle. If you were to aim an arrow at the dead center of the rough, hexagonal shape that defines France, it would land in the goat fields around the Loire river in the west.

Sainte Maure, Selles sur Cher, and Valen?ay are all made from the goat's milk of the region, and all of them are shaped as if for a geometry lesson. The flavor is grassy, nutty and buttery; as the wheels age in our caves, the flavor becomes more assertive. We recommend that you try pairing Nettle Meadow Kunik with Champagne or other sparkling wines. The rind is brightly colored and the firm texture can develop a smattering of small eyes. Each piece weighs approximately one pound. Alp Drackloch is made by a fifth generation cheesemaker from the phenomenal milk of the Simmenthal breed of cow. Their flavors remain young and slightly acidic, but are buttery and smooth. Artisanal's own Ma?tre Fromager, Max McCalman with David Gibbons condenses his James Beard Award winning book, Cheese. A Connoisseur's Guide to the World's Finest, to spotlight fifty of his most sought after and favorites complete with full descriptions and history of each cheese as well as expert tips on storage and presentation with the most gorgeous photography cheese has ever known. Alp Drackloch is a very rare, organic Swiss Alpage (mountain pasture) cheese made only in the summertime in the Muathatal region of Canton Schwyz, one of the oldest Cantons in Switzerland. It almost disappeared from production but has seen a revival over the past few decades. The flavor and texture are smooth so this cheese can be enjoyed cheddar, artisanal 2 year aged by artisanal premium cheese immediately or kept indefinitely.

Alp Drackloch is bold, strong, and stalwart, as a great alpine cheese should be.