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This all-cow-milk sister to Cottonseed boasts warming notes of cultured butter, oyster-shell salinity, and mushroom woodiness
[profile] aromas of grass and almonds, buttery, mild, salty & lush fatty cream
[enjoy] add nuts, preserves, or chutney alongside crackers, or melt into a pasta sauce
[pair with] roasted vegetables and chardonnay
[Italian cousin] Paglierina, Piemonte
[ingredients] pasteurized cow milk, salt, rennet, cultures
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Raw Milk Original Yogurt Cheese Ingredients: Unpasteurized Part-Skim Milk, Salt, Microbial Coagulant, Yogurt (Part-Skim Milk and Cultures), Yogurt Cultures, Acidophilus, Bifidus, Casei.
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Kerrygold Skellig is a creamy, full-flavored Cheddar imported from Ireland. As with all Kerrygold cheeses, Skellig is an all-natural cheese, produced with milk from grass-fed cows that graze on the green lush pastures of Ireland.
Kerrygold Skellig is for the real cheese lover; it delivers exceptional flavor – rich and tangy, with a hint of sweetness. This cheese is crumbly, savory and has a lovely, butterscotch-like sweetness. Skellig is ideal for cooking, making cheese sauces or taking center stage on a glorious cheeseboard.
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Sweet. Rich. Fruity.
Raw goat milk adds depth of flavor to this sweet, fruity cheddar.
Aged for a minimum of 60 days, this cheese develops a rich and nutty flavor with a creamy body.
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A Raclette cheese made in Switzerland, traditionally melted and poured or scraped over root vegetables, pickled goods, and cured meats .
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Schellen Bell is an Alpine style cheese that is cave aged for a minimum of 10 months. Schellen Bell is best eaten at room temperature and paired with sweet and savory items such as charcuterie, cornichons, fresh fruits, and jams.