Cheese

July Cheese of the Month

UNIEKAAS MELKBUS® 39 LAVENDER

Uniekaas cheeses are of the finest quality in Holland for one reason: tradition.

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Since the 1950’s our cheeses have been crafted and hand made by Holland’s most respected cheese makers and farmers. Whether you prefer a fresh spring milk aroma, tangy notes of citrus, crunchy protein crystals, or even a traditional creamy gouda… we are certain you will find a cheese or two to satisfy your palette. All Uniekaas cheeses are passionately created to have their own distinctive characteristics that stand out above the rest on your cheese plate, atop a delectable recipe, or on their own.

This refreshing Spring cheese is produced on a typical Dutch Farm in the middle of Holland known as Het Groene Hart or “The Green Heart” of Holland. Melkbus 39 Lavender starts out as a traditional “Kaas van de boerderij” or Raw Milk Farmer Cheese that it is infused with fragrant French Lavender blooms, rosemary, and thyme just prior to pressing and shaping.

After 10 weeks of aging, the lavender’s slightly sweet flair gives this indulgent and creamy cheese just the right balance of floral essence while subduing you into a dreamy state with its herbal garden aroma. Made with raw hormone free unpasteurized cow’s milk. This goes great on a summer cheese plate with some crackers, a healthy mix of fresh fruit or dried fruit, and a drizzle of honey.

Pairings: Creamed Honey, Prosciutto, Dried Cranberries

Content Thanks To Uniekaasusa.com

June Cheese of the Month

Graskaas from Beemster Premium Dutch Cheese

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Can you recall the elation you feel when you see the first daffodil of spring, piercing through the last remaining snow drifts? That's how our cows feel when they can finally leave the barns after winter and have the freedom to run and play. Best of all, they can enjoy their first meal of the Beemster Polder’s fresh and delicious grasses. We use their first spring milk to make this limited-edition cheese, and it’s the creamiest cheese of the year. We're pretty sure you can taste the happiness.

Graskaas is made only once a year.

Once Winter has thawed and the spring grass in the Beemster Polder has grown, the cows are let out into the fields. They joyfully run, jump and play - and feast on the first grass of the season.

We make Graskaas from the first milking of Spring. It's the richest, creamiest and sweetest milk of the season. We capture the fresh, sweet, joyful flavor of Spring in Graskaas.

Graskaas is a seasonal and specialty cheese that is aged for 1 month. The texture is extra smooth with a sweet and fresh taste. Pairs really well with Rosé Wines!

RECIPES WITH GRASKAAS:

Content Thanks To Beemster!

August Cheese of the Month!

Save 20% ALL August Long on This Cheese!

Leave it to the Beehive boys to create another unique, delicious cheese!

As Beehive’s newest addition to the family, Teahive is a “feel good” cheese. The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with rich fragrances of orange blossoms in April. The creaminess of this Jersey cow cheese immediately delights the palate and the complexities of the tea-rubbed rind continue through the finish.

Pairing suggestions

  • Fruit-forward or floral wines, pilsners, and chocolate stouts
  • Rustic Bakery Tart Cherry Crostinis, savory scones, biscuits, or marmalade

Content thanks to Beehive Cheese

April Cheese of the Month

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Save 20% ALL April Long on This Cheese!

Sid's whimsically delicious take on the famous French cheese, Morbier. Our version features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese!

Content thanks to Carr Valley Cheese Company

March Cheese of the Month

Save 20% ALL March Long on This Cheese!

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Marieke® Gouda Honey Clover: Award-winning cheesemaker, Marieke Penterman, celebrates her Dutch heritage with this exclusive collection of flavored Goudas. She and her team handcraft each wheel using herbs and seeds gathered in the Netherlands. Premium, raw, cow’s milk from her family farm provides each wheel of cheese with the exceptional flavor and texture you’ve grown to expect from Holland’s Family Cheese. Sweet yet earthy with notes of fresh grass.

Pairs With:

Apples and Walnuts. Riesling or Hard Cider.

Content thanks to Marieke

Wine and Chocolate Event 2018

Saturday, February 10th 1-5 pm

Nothing says "I love you" quite like wine and chocolate! We are celebrating with a free tasting on Saturday, February 10th at both grocery stores. Visit either location and discover a new favorite. From 1:00 to 5:00 pm we'll have samples available of wine, chocolate, and other tasty treats. This is a great chance to discover a unique Valentine's gift or just to nosh on some sweets.

August Cheese of the Month

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Cheese for Breakfast? You bet! And as this month's Cheese of the Month, you'll save 20% all August long

Marin French Breakfast Cheese is a California original – a fresh unripened Brie made in our Marin Creamery since the late 1800’s. We put Breakfast Cheese on San Francisco’s saloon menus back in the days when men grabbed salted meat, pickled eggs and a mug of steam beer before heading to the docks to unload cargo from around the world. We’ve made Breakfast Cheese for over 100 years. It’s that good!

At Marin French we honor tradition but we’re not afraid to break with it. We’re just as crazy for innovation. For today’s savvy cheese lover we added a dollop of cream to Breakfast Cheese, fluffed it to 4 ounces and renamed it Petite Breakfast. It’s a fresh expression of our sweet local milk and cream, captures the essence of cool coastal breezes rolling over our Petaluma creamery and satisfies a craving for creamy, tangy fresh cheese with morning toast or evening cocktails.

Content Thanks to Marin Creamery

July Cheese of the Month

Goat cheese lovers know the name. Cypress Grove produces some of the best fresh goat cheese around. Their Herbs de Humboldt is this month's cheese of the month, save 20% all month long on this amazing goat cheese.

"The earthy hand-mixed blend of Herbs de Provence creates a simple yet perfect balance. All of the herbal flavors you love, dried at the peak of the season. Clever in name, classic in taste. We use the finest ingredients we can get our hands on, and always start with the highest quality milk—the building block for our entire line of cheese.

Serving Suggestions

  • Crumble atop homemade pizza: add shredded mozzarella, roasted eggplant, green olives and fresh garlic.
  • Spoon into a fresh fig, wrap with a single slice of bacon and secure with a toothpick. Grill or broil, drizzle with a balsamic reduction."

Content Thanks to Cypress Grove

March Cheese of the Month

KoKos Coconut Gouda

Made with fresh, pasteurized cow’s milk and a healthy dash of organic coconut cream, added for extra flavor and creaminess. It's a delightfully unique cheese with a nutty taste and a touch of refreshing sweetness. Enjoy it with fruit or thinly sliced with crisp crackers and chilled white wine or your favorite beverage.

This product stood out for its unique use of organic coconut cream, rarely found in a cheese product. The coconut milk combined with a creamy Dutch Gouda, results in an outstanding yet simple product makes a wonderful snack and can be added to recipes to ad a unique and delicious flavor.


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KoKos Pineapple Black Forest Ham Pizza

Ingredients:

  • 8" Pizza Crust or pre-made dough rolled out thin
  • 1 large handful of grated KoKos® - Coconut Cheese
  • 1 large handful of grated Mozzarella
  • Pizza Sauce
  • Red onions
  • Red and green peppers
  • Pineapple chunks (fresh or canned)
  • Ham (Black Forest or other)
  • Your favorite pizza toppings

Directions:

  1. First spread pizza sauce on the dough.
  2. Sprinkle some of the grated cheese.
  3. Add green pepper, red pepper, pineapple chunks, and ham.
  4. Add more cheese to top.
  5. Bake on oiled sheet or pizza stone until the cheese is melted. (Or according to the instructions on your crust). Voila, delicous!

Content thanks to and adapted from Cheeseland

Wine and Chocolate Fest

Saturday, February 11th 1-4 pm

Nothing says "I love you" quite like wine and chocolate! We are celebrating with a free tasting on Saturday, February 11th at both grocery stores. Visit either location and discover a new favorite. From 1:00 to 4:00 pm we'll have samples available of wine, chocolate, beer, and cheese.  This is a great chance to discover a unique Valentine's gift or just to nosh on some sweet treats.

February Cheese of the Month

What better way to say "I love you" than with delicious Sartori Montamore- the "cheese of love"? Get it 20% off all February long!

Like a new romance, this sweet, creamy and fruity cheese begins with a deliciously inviting appearance and finishes with a playful, tangy bite. It is named with deep affection for the gorgeous Dolomite mountains that tower with breathtaking beauty above the Sartori hometown of Valdastico, Italy. Prepare to fall in love.

Pairing Suggestions

Wine:

  • 2015 Domaine des Braves Régnié, Beaujolais
    - $16.99
  • 2013 Massolino Dolcetto d'Alba
    - $18.99
  • 2014 Elvio Cogno Dolcetto d'Alba
    - $17.99
  • 2014 Marimar Estate Acero Chardonnay, Russian River - $24.00
  • 2014 Boedecker Pinot Noir, Willamette Valley
    - $21.00

Food:

  • Local Artisan Bread
  • Bulk Dried Nuts
  • Bulk Dried Pineapple
  • Local Organic Chocolate
  • Castelvetrano Olives

Beer:

  • Odell Cutthroat Porter
  • Fremont Universale Pale 
  • Snake River Pako's IPA
  • Fort George Cavatica Stout
  • Sockeye Brewing Seasonal Maibock

 

Content thanks to and adapted from Sartori

January Cheese of the Month: Kroon's Maasdam

A Swiss Elemental Gone Dutch

Traditionally crafted Dutch cheese with a slightly sweet and nutty flavour. Maasdam is produced through a special ripening process that allows it to develop its characteristic and delicious taste and distinctive ‘eyes’. This versatile cheese is perfect on any cheeseboard, sliced in sandwiches or melted in a focaccia.

A Creamy Kroon Maasdam Cheese and Cider Fondue with Fresh Fruit

Serves: 6 People | Preparation time: 10 minutes - Cooking time: 15 minutes

This rich fondue is flavoured with cider and is perfect as a starter amongst friends at a dinner party. Delicious served with fruits of the forest including figs, pears and apples.

Ingredients

– 300ml (½ pt) Cider

– 30ml (2 tbsp) Cornflour

– 400g (14oz) Kroon Maasdam cheese, grated

– 1 Clove of garlic, crushed

– Freshly ground black pepper

Accompaniments to serve

– 3 Apples, cored and each cut into 8 wedges

– 2 Pears, cored and cut into thick slices

– Juice of ½ lemon

– 6 Figs, cut into quarters


Method

1. Rub fondue pan (or a heavy-based saucepan) with the garlic, discard the garlic, then add the cider and bring to the boil.

2. Meanwhile, in a small bowl, blend the cornflour with 75ml (3tbsp) cold water to a smooth paste. Reduce the heat under the fondue pan to low and stir in the Kroon Maasdam cheese and the blended cornflour, stirring constantly until the cheese melts and begins to bubble. Season with black pepper and simmer for 2-3 minutes until thick and creamy.

3. Toss the apples and pears in the lemon juice to prevent them from browning. Set the fondue pan over a table burner, stirring occasionally to prevent the cheese from sticking. Serve in individual sized pots and use a fork to dip the fruit into the fondue.

Cooks tips
This fondue needs to be kept warm after making. Do not allow it to cool and reheat as it will split. Try also serving it with fresh bread bread or roasted baby potatoes. 

Content thanks to Kroon

December Cheese of the Month: Melkbus 125

A.K.A. Winter Gouda

Melkbus raw milk cheeses are a return to Dutch cheese making traditions. Dutch for Milk Can, each of our Melkbus Cheeses are made on individual family farms outside the village of Gouda. Historically, these farms were identified by a number which was imprinted on each milk can to be transported to the creamery for cheese making. Today, we celebrate this process by reviving the stamped milk can tradition and honoring the farms with their numbers in the name of our cheeses.

Melkbus 125 Winter celebrates the flavors and smells of Winter, this seasonal Boerenkaas contains a mixture of spices reminiscent of the season. Flavors of sweet cream with an essence of cardamom and nutmeg develop after 4 months.

Top 5 Serving Suggestions

This unique raw milk cheese is full of comforting flavors reminiscent of the Winter season. Hints of cardamom, cloves, nutmeg, and cinnamon blanket your palette once you get past the creamy smooth texture of this gouda cheese. These sweet and woody spices from the cheese make it extremely versatile when deciding what to pair with it.

After many taste tests… see our Top 5 serving suggestions below.

5 – Fresh Bartlett Pear or Gala Apple
The crisp sweet flavor profile from these fruits settle well with the woody spices (cardamom & clove) in the cheese. Meanwhile enhancing the sweet cinnamon flavor making you think you are eating a delicious fruit pie!

4 – Toasted Pecans (lightly salted)
Toasted pecans enhance the natural nutty taste that comes from gouda cheese. Getting the lightly salted option only compliments its creamy goodness. Not to mention the crunch is an added bonus!

3 – Spiced Orange Hot Tea
We recommend finding a cinnamon spiced orange tea. The cinnamon will only enhance the cheeses’ winter flavors while adding a hint of tanginess from the citrus.

2 – Apple Butter
Top a French baguette slice (toasted) with apple butter, a thin slice of Melkbus Winter and you will surely be left wanting more. This sweet and savory combination is one you may have never thought to try… but definitely can’t live without once you do!

1 – Apple Pie Crust Topping
You heard us right! Take your next apple pie crust and either incorporate the cheese into the dough or sprinkle shredded Melkbus Winter over the top 10 minutes before cooking time is up. You will not be disappointed!

Content thanks to Melkbus

November Cheese of the Month: Mifroma Gruyère

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Produced since 1115 in the area surrounding the little village of Gruyère in Western Switzerland, this much-loved cheese is still made in local dairies according to the original traditional recipe. With its distinctive, buttery, caramel flavor, this is one of Switzerland’s greatest cheeses and can be enjoyed “mild” or “mature”.

The character of this superior cheese is due to its specific production methods, which, in accordance with AOP requirements, remain true to the original recipe and follow time-honored techniques. Gruyère AOP is prepared from the finest fresh milk from cows fed on grass during the summer and hay during the winter. The use of any additives is prohibited. 

After two or three months’ maturation, the Gruyère AOP wheels arrive at the Mifroma caverns from local village dairies. The cheese is then ripened over several months in sandstone caves that benefit from 96% humidity and a constant temperature of 55.4° F. 

It is in this exceptional environment that Gruyère AOP acquires its succulent character. During the five-month maturation period, the cheese rounds are regularly turned and brushed with salt water. These proven methods, an extended aging process and the great care given to this majestic product confer Gruyère AOP its incomparable flavor. 

Gruyère AOP takes pride of place on any cheese board. A savory end to any meal, this fine cheese lends itself to the preparation of tasty hot dishes and is a key ingredient in authentic Swiss fondue. 

The fruity taste of the Gruyère AOP wheels varies according to their maturity. Gruyère AOP Mild has buttery notes, hints of almond and caramel and a slightly elastic texture.
 

Gruyère Fondue

  • 1 tablespoon butter
  • 1 teaspoon grated shallots
  • 1 cup dry white wine (more if desired)
  • 1 Lb. grated Gruyère cheese
  • 2 tablespoons unbleached white flour
  • A pinch of ground nutmeg
  • Salt and White Pepper to Taste
  • 1 local baguette, cut into 1-inch cubes (or try with our Housemade Crostini)

1.    Dredge the cheese in the flour. Place the wine and the shallots in a heavy pot over medium heat and bring to a light simmer.

2.    Stir in the cheese a little at a time until the mixture is smooth and all of the cheese is melted. Add the remaining ingredients and transfer to a fondue pot or individual stoneware ramekins.

3.    Serve with crusty bread.

 

Content thanks to Mifroma.

October Cheese of the Month

This Month's Selection is Pumpkin Seed Ginger Gouda from Artikaas and Dutch Cheese Makers Corp.

 

20% Off All Month Long!

20% Off All Month Long!

The flavors of Autumn are  bountiful in this one-of-a-kind cheese from Dutch Cheese Makers Corp. Imported from Holland, our Pumpkin Gouda is a young Cheese made with real pumpkin seeds, ground ginger and a hint of garlic. The texture is smooth and creamy and the flavor is delightfully mild and savory.

The canvas from which all Artikaas cheeses are crafted is as green as the meadows that blanket the Dutch countryside. The milk used in every Artikaas variety is the freshest and purest Holland has to offer. And our strict adherence to time-tested aging techniques help to draw out flavors and textures ideally suited for today’s tastes, cuisines and lifestyles. One taste and we’re sure you’ll agree, Artikaas is the modern art of Dutch cheese making.

Content thanks to Dutch Cheese Makers Corp,.

September Cheese of the Month

The Latest Cheese of the Month is Mifroma Swiss Raclette

 

Raclette is eaten hot – the name comes from the French ‘racler’ or ‘to scrape’ - as the savory melted wheel of cheese was traditionally heated over an open fire before being poured over an accompanying dish of potatoes. Histor-ically, Swiss shepherds would eat Raclette in the summer, as a filling and delicious meal. 

Today, the preparation of Raclette, which is the Swiss national dish, has hardly changed over the years. Designed as a meal to share with friends, the Raclette cheese is heated to bubbling point and served with potatoes, pickles and cold meats.

The Raclette wheels can be cut in half, placed in a special Raclette cheese holder to hold the melting cheese wheel in place, and served in the traditional way; it is also available in precut square slices adapted to fit raclette grills, appliances that are available in stores. 

An authentic, natural product, Swiss Raclette cheese is still manufactured in accordance with the original recipe. Produced from creamy cow’s milk, Raclette’s incomparable flavor is due to the rich flora of the lush, Swiss countryside. 

A full-bodied savory cheese, Raclette is usually eaten hot, but can also be enjoyed in cold slices; whatever your style, this cheese makes for a wonderfully authentic family meal or dinner with friends.

Recipe: Traditional Raclette

Ingredients:

See under Tips below for larger quantities
1 kg (2lb) small, evenly sized potatoes
800 g (1 ½ lbs) Swiss Raclette cheese, sliced

To serve:
Gherkins
Silverskin onions
Mixed pickles
Freshly ground black pepper
Paprika

Method:

1 Boil the potatoes in their skins. Drain and place in a napkin-lined bowl to keep warm. Place the sliced Raclette cheese on grill pans/trays to melt under the grill, allowing each person to scoop up the cheese with the cooked potatoes. Serve the garnishes in separate bowls for diners to help themselves.

Tips:

When calculating how much to prepare allow around 200 g (7 oz) Swiss Raclette cheese and 250 g (8 oz) potatoes per person. Note: A half-wheel (2.8 kg/6 lb approx.) Swiss Raclette cheese is the ideal party food and will serve around 14-15 people whereas a quarter-wheel (1.4 kg/3lb approx.) will serve around 7-8. Raclette machines can be purchased or hired. See Cheese Paraphernalia and Accessories for details.

Do not cut the rind from the Raclette cheese, simply scrape some off. This produces a crisp crust when the cheese melts.

Don’t overcook the Raclette cheese or it will become grainy and the fat will separate.

Leftover Raclette cheese will keep for up to 8 days if covered in cling film and refrigerated.

 

Content and recipe thanks to Mifroma.