 Carr Valley Mobay - Select Cut
Nestled amongst the rolling hills and lush pastures of central Wisconsin, Carr Valley cheese remains one of Wisconsin旧 traditional cheese plants, famous for its cheddar varieties made the old-fashioned way. Owned and operated by the Cook family, Carr Valley will celebrate its 100th anniversary this year. Carr Valley Mobay artesian cheese is made in two halves with ash in the center and outside. One half is made with goat milk and the other half with sheep milk and pressed together as one cheese. The flavor is earthy with a clean goat and sheep remnant. Carr Valley Mobay artesian cheese is made in two halves with ash in the center and outside. One half is made with goat milk and the other half with sheep milk and pressed together as one cheese. The flavor is earthy with a clean goat and sheep remnant. 
Cave Aged Emmental by Emmi
Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss Cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. It is manufactured by Emmi, master cheesemakers since 1782. Made in massive 200 pound wheels from pure, unpasteurized cow's milk, this special "Swiss" is aged for at least 12 months in sandstone caves deep below the Santenberg in the Canton of Lucerne. Using ancient techniques, a constant temperature and humidity can be achieved in the caves all year round, ensuring perfect development of every cheese Emmi produces. 
Teleme
Teleme is a California Original that has won over the hearts and palates of cheese lovers across the country. This soft, creamy white cheese has a slightly tangy, even lemony flavor and a pronounced runny quality as it ages. It is enjoyed both as a table cheese and as an ingredient cheese by California chefs, who use it as a signature cheese in such dishes as risottos and pizzas. The Peluso family旧 Teleme is very different from its namesake, which is a brined, Feta-like cheese found in Greece and nearby countries. They call their Teleme 壮ice Flour Teleme?because the naturally aged cheese has a thin dusting of rice flour on the surface to prevent mold. Peluso also changed the cheese to make it softer and creamier. When the cheese is young, it has a semi-soft texture and tastes like a fruitier version of a young Jack cheese. After several weeks of age, Teleme grows creamier and runny, eventually reaching the nearly liquid stage that delights Teleme lovers. The Pelusos started making Teleme in 1981 in Los Banos, California. They now make their cheese in Maine. The Peluso family旧 Teleme is very different from its namesake, which is a brined, Feta-like cheese found in Greece and nearby countries. They call their Teleme 壮ice Flour Teleme?because the naturally aged cheese has a thin dusting of rice flour on the surface to prevent mold. Peluso also changed the cheese to make it softer and creamier. When the cheese is young, it has a semi-soft texture and tastes like a fruitier version of a young Jack cheese. After several weeks of age, Teleme grows creamier and runny, eventually reaching the nearly liquid stage that delights Teleme lovers. The Pelusos started making Teleme in 1981 in Los Banos, California. They now make their cheese in Maine. | 
发表于 2006-8-19 19:39
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