Artisan Cheese at WineNot Boutique
Beehive Barely Buzzed – Self-assured and full-bodied, this deliciously nutty cheese gets its robust flavor from a hand-applied rub of French Superio lavender buds and a Turkish grind of “Beehive Blend” coffee from the Colorado Legacy Coffee Company. The rub imparts rich butterscotch and caramel flavors, which manage to find their way to the center. Aging on Utah Blue Spruce aging racks in humidity-controlled caves allows the textures and flavors to develop to perfection. This one is definitely not shy. Produced in Utah.
Red Dragon Mustard Seed & Ale – Red Dragon, also known as Y-Fenni, is a smooth, firm tasty Cheddar. It is made with Welsh brown ale and mustard seeds for one of a kind flavor and refined taste. Red Dragon is a buttery and spicy cheese with plenty of bite, but is not too hot, not so overwhelming that it would overpower a dish you added it to. The mustard seeds give Red Dragon its original flavor. The brown ale makes the cheese both moist and tangy. Red Dragon is aged for 3 months, made from cow’s milk and is also vegetarian. Produced in Wales.
Abbot’s Gold Caramelized Onion Cheddar – Abbot’s Gold, also known by other names such as ‘Caramelised Onion Cheddar’ or ‘English Cheddar with Caramelized Onions’, is a traditional English cheese made by the historic Wensleydale Creamery in England. Creamy, classic Cheddar infused with rich, sweet caramelised onions tastes of tangy onion soup with an amazing burst of flavor. Abbot’s Gold is made with pasteurized cow’s milk and pair’s best with a Riesling or pale ale. Use it to spice up sandwiches, hot dogs and grilled steaks. Produced in England.
Fromage d’Affinois – This French innovation may look like pudgy brie, but it’s actually much creamier. The mild, buttery flavor has a sweetness that goes very well with champagne and fresh fruit. Fromage d’Affinois may remind you of a triple-creme, so loaded it is with silky fat. But that texture is achieved by ”ultra filtration,” which breaks down the fat molecules in the milk in order to further disperse them through the paste. The result is a thick, nearly whipped spread of tangy, milky goodness. Produced in France.
White Stilton with Mango and Ginger – White Stilton with Mango & Ginger is a blended cheese which incorporates mango and Australian Buderim ginger to impart a sweet, savoury intense flavour to the traditional Stilton cheese. Stilton on its own is extremely creamy and delicious but the addition of fruit accords the cheese a new dimension. As you recognize this unusual combination, let the fruity flavors of mango and spice of ginger mingles as it melts. Produced by Long Clawson Dairy in United Kingdom, White Stilton w/Mango & Ginger is perfect as a breakfast or dessert cheese. Pair it with a pears and walnuts and Chenin Blanc or Sauvignon Blanc. Produced in England.
Gorgonzola Dolcelatte – Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow’s milk, and has a sweet taste. Dolcelatte was developed for the British market to provide a milder smelling and tasting alternative to the famous traditional Italian blue cheese, Gorgonzola. The production method for dolcelatte is similar to the methods used to make Gorgonzola. One difference is that it is made from the curd of only one milking. It takes about two to three months to produce and age this cheese. The fat content of dolcelatte is higher than Gorgonzola at about 50%. Dolcelatte is comparable in taste and texture to dolceverde and torte gaudenzio cheese. Made in Italy.
Beemster Goat- Select farmers in the Beemster polder have always kept a few goats to satisfy local residents who want fresh goats’ milk. The Beemster goats graze on the same land as our cows, making their milk just as unique. This special milk is also collected and crafted into Beemster Goat cheese. Beemster Goat cheese, aged for 4 months, smooth & regresing has a wonderfully clean, sweet taste. Decidedly different from fresh chèvre, this cheese is sure to please even those who are not goat cheese connoisseurs, making it the perfect introductory cheese for consumers new to the goat category. Clean, full flavored yet smooth taste; crumbles for salads. Delicious with dark breads, avocado and walnuts. Made in Denmark.
Iberico – Similar to Manchego, Iberico is made from a blend of cow’s, goat’s and sheep’s milk. Immensely popular in Spain, Iberico accounts for approximately 50% Spain’s national cheese consumption. In terms of texture, the interior paste of Iberico is semifirm, waxy and has a scattering of small “eyes,” or holes. Flavors are mild, yet tasty and aromatic. The blend of milks combines the grassy, sweet and herbaceous flavors of the goat’s and sheep’s milk, while maintaining the smooth, buttery characteristics of cow’s milk. Serve with quince paste (membrillo), Spanish almonds, chorizo, or Jamon Serrano. Made in Spain.
Piave Vecchio – 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 is cooked, and the cheese is aged until hard. Piave has an intense, full-bodied flavor reminiscent of Parmigiano Reggiano that intensifies with age and makes this cheese unique. Pair Piave with Zinfandel. Pairs well with cider. Produced in Italy.
Bleu d’Auvergne – This moist, creamy cheese has well-distributed greenish-blue veins and a very thin rind. The overall flavor is pungent, rich and full with a light saltiness that increases with the occurrence of veining. As Bleu d’Auvergne ages, the crust becomes sticky, the interior gradually collapses, and the taste becomes more intense. Made in France.
Kilchurn Estate Krystal Pure Cave Aged Cheddar – A very unique cheese which has been aged for 15 months in century old caves. Distinctively sweet flavor, with noticeable natural calcium crystals, a sign of optimum maturity! Made in England.
Le Roule with Herb and Garlic – The instantly recognizable Le Roulé is made from velvety soft fresh cheese, herbs and garlic to give it a distinctly French flavor. Delicious on the cheese board Le Roulé is also an excellent ingredient for sauces and dips, quiches and pasta. Produced in France.
Raclette – Raw milk French Raclette can be identified by the words “au lait cru” (made with unpasteurized milk) on the label or “fabrique in Savoie”. Raclette has a full, fruity flavor and a golden, buttery body. The perfect fondue ingredient, French Raclette is also a fine table cheese to be paired with fruit and full flavored red wine.
Il Boschetto al Tartufo – Boschetto al Tartufo is a fresh, semi-soft cheese made from a combination of a cow’s and sheep’s milk. It is infused with shavings of highly-prized rare white truffles that lend an earthy, luxurious and robust aroma and flavor to the cheese. The cheese is a perfect marriage of the pungent taste of the kingly fungus and delicate, sweet taste of the paste. This Italian cheese from Tuscany is aged for less than 60 days and manufactured by the Il Forteto Cooperative in the Tuscan town of Mugello. Produced in Italy.