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Cheese Guide |
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Our Top 25 Cheese Offerings |
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Click a cheese variety below for a flavor profile and serving suggestions:
| Asiago Cheese |
| Milk: Cow |
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| Origin: Italy - Northern Veneto |
Taste: Sweet, Sharp and Fruity |
| Wine Pairing: Red, Bardolino (Italian) |
| Serving Suggestions: Great on salads, with olives or with cured meats |
| Highlights: With a flavor between Parmesan and Cheddar, Asiago is produced in Northern Veneto in small batches from partially skimmed raw cow's milk. |
| Black Diamond Cheddar |
| Milk: Cow |
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| Origin: Canada |
Taste: Sharp, Robust and Tangy |
| Wine Pairing: Light, dry white or dark beers |
| Serving Suggestions: Cheese plates or melted in a dish |
| Highlights: One of Canada's best known cheddars, this cheese wins blue ribbons every year. |
| Cathedral de Meaux Brie (70%) |
| Milk: Cow |
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| Origin: France |
Taste: Creamy, rich and full of flavor |
| Wine Pairing: Champagne |
| Serving Suggestions: Cheese plate, on crusty baguettes or with fruit |
| Highlights: Named after the historic cathedral in the region of Meaux near Paris, this brie has a bright yellow paste indicating its triple cream quality. |
| Red Wax Gouda |
| Milk: Cow |
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| Origin: Holland |
Taste: Sweet, mild and fruity |
| Wine Pairing: Dry red, fruity white |
| Serving Suggestions: Cheese plate |
| Highlights: A whole milk cheese that accounts for 60% of all cheese produced in Holland. |
| Smoked Gouda |
| Milk: Cow |
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| Origin: Holland |
Taste: Mellow with rich smoked flavor |
| Wine Pairing: Dark English Porter Beer |
Serving Suggestions: Melted in a dish, in salads or on burgers |
| Highlights: People often ask what to do with the rind. Not only is the rind edible, it's the best part of the cheese. The smoky, musky flavor of this processed cheese is intensified in the rind. |
| Gruyere |
| Milk: Cow |
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| Origin: Switzerland |
Taste: Robust and nutty |
| Wine Pairing: Chardonnay |
Serving Suggestions: Melted in a dish or perfect for fondue - This is one of the best cooking cheeses. |
| Highlights: These wheels are painstakingly tended to during the aging process which last around 300 days. As the cheese matures, drops of water or white crystals may develop in the holes of the cheese. These "tears of joy" are proof of the exquisite quality of this fine cheese. Dense and compact, it take 88 gallons of milk to produce a single 88 pound wheel. It has a stronger flavor and is less stringy than Emmental when heated for fondues. |
| Havarti |
| Milk: Cow |
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| Origin: Denmark |
Taste: Very mild |
| Wine Pairing: Red - Bordeaux or Rioja |
Serving Suggestions: Slice thin and serve with breakfast, good in sandwiches |
| Highlights: A simple cheese with irregular holes throughout, Havarti is creamy with a mild flavor. Havarti is sometimes flavored by herbs or caraway seeds. |
| Ile de France 50% Brie |
| Milk: Cow |
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| Origin: France |
Taste: Creamy with hints of hazelnut & mushroom |
| Wine Pairing: Sauvignon Blanc |
Serving Suggestions: Cheese plate |
| Highlights: This cheese is named after the first ocean liner to ever bring Brie cheese into the US. |
| Ile de France Chevre |
| Milk: Goat |
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| Origin: France |
Taste: Tangy Flavor |
| Wine Pairing: Champagne |
Serving Suggestions: Salads |
| Highlights: This Chevre is available in the following variations: Four Peppers, Fine Herbs, Garlic & Herb, Tomato and Basil and Black Olives |
| Kolios Feta |
| Milk: Sheep or Goat |
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| Origin: Greece |
Taste: Salty |
| Wine Pairing: Beaujolais |
Serving Suggestions: Salads |
| Highlights: This salty and firm cheese usually comes in solid blocks. It has no rind, sits in brine and dries out quickly when exposed to air. Greek Feta is name protected and can only be made in Greece. Feta cheese is the simplist form of cheese. |
| Fresh Mozzarella |
| Milk: Cow (sometimes water buffalo) |
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| Origin: Italy |
Taste: Sweet and salty |
| Wine Pairing: Beaujolais |
Serving Suggestions: Cheese plate or melted in a dish |
| Highlights: We sell more fresh mozzarella than any other cheese at The Fresh Market. |
| Parmesan Reggiano |
| Milk: Cow |
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| Origin: Italy |
Taste: Spicy, salty with a strong, rich flavor |
| Wine Pairing: Pinot Grigio |
Serving Suggestions: Cheese plate or grated into your favorite dish |
| Highlights: Parmesan Reggiano is best used as a table cheese with crusty bread. The hard rind can be used to develop an Alfredo sauce by letting it steep in the sauce. |
| Port Salut |
| Milk: Cow |
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| Origin: France |
Taste: Creamy (mild) |
| Wine Pairing: Pinot Noir |
Serving Suggestions: Cheese plate, melted in a dish or on a salad |
| Highlights: Port Salut is a semi-soft cheese with an edible, orange rind and dense pale yellow interior. |
| Provolone |
| Milk: Cow |
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| Origin: Italy |
Taste: Sharp to mild in flavor |
| Wine Pairing:Chianti or Chardonnay |
Serving Suggestions: Melted in a dish, great on sandwiches |
| Highlights: Piccante (Piquant) is provolone aged for 1 year. Made using kid rennet, it is darker in color with a hard rind and strong flavors. Dolce (Sweet/Mild) is provolone aged for 2-3 months. Supple and smooth, this provolone is a "pasta filata" cheese like mozzarella. |
| Roquefort |
| Milk: Sheep |
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| Origin: France |
Taste: Salty and sharp |
| Wine Pairing: Red |
Serving Suggestions: Cheese plate |
| Highlights: Roquefort is one of the original blue cheeses. All true Roquefort cheese originates in the area of Roquefort-sur-Soulzon, a town that sits above the limestone caves in which the cheese is made. |
| Saga Blue |
| Milk: Cow |
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| Origin: Denmark |
Taste: Mild tangy flavor |
| Wine Pairing: Sweet whites or hearty reds |
Serving Suggestions: Cheese plate, or crumbled in salads |
| Highlights: Very soft-textured with a mild, tangy flavor, this blue cheese is made similar to brie, soft and creamy. Saga cheese pairs nicely with sweeter white wines or hearty red wines. |
| St. Andre |
| Milk: Cow |
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| Origin: France |
Taste: Salty |
| Wine Pairing: Cabernet Sauvignon |
Serving Suggestions: Cheese plate |
| Highlights: Referred to as the "heavenly" cheese, this Triple Cream Brie has a butterfat content of 75%. |
| Stilton |
| Milk: Cow |
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| Origin: England |
Taste: Robust, blue flavor & hard crumbly texture |
| Wine Pairing: Champagne |
Serving Suggestions: Cheese plate |
| Highlights: Stilton is produced in Leicestershire and is full, rich and creamy. |
| Stilton with Mango and Ginger |
| Milk: Cow |
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| Origin: England |
Taste: Creamy (mild) |
| Wine Pairing: Pinot Noir |
Serving Suggestions: Cheese plate, melted in a dish or on a salad |
| Highlights: Try this on top of ginger snap cookies drizzled with honey. |
| Swiss Emmenthaller |
| Milk: Cow |
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| Origin: Switzerland |
Taste: Sharp, full-flavored, nutty and rich |
| Wine Pairing: Pinot Noir or Beaujolais |
Serving Suggestions: Sandwiches, cooking and baking. Perfect for fondue |
| Highlights: 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. This flavor of this cave-aged version is more assertive in younger Emmenthallers and has more sweetness and depth. |
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