Here is what we are serving tonight for our annual March Madness Party
Taleggio is a washed rind and smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Its crust is thin and studded with salt crystals.
Cahill’s Porter is Irish cheddar flavored with their own, farm-made, Irish Porter. The cheese is made from pasteurized cow’s milk (from a Friesian herd). All of their cheeses are hand-crafted and individually blended, with no artificial ingredients. Marion uses vegetable rennet, making Cahill’s Porter also a vegetarian choice.
Young Fontina - Fontina Cheese is originally from Valle d’Aosta in Italy, and is made from cow’s milk. It is somewhat creamy and has a pale yellow interior with very small holes and a semi soft texture. The flavor of the cheese is mild and has a nut like taste with a hint of honey. However depending on how long the cheese is aged, it can be semi-soft to firm in texture, so the flavor can vary from mild and creamy to a more sharp taste.
Barley Buzzed – Beehive Cheese Co.- This is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company's (The Cheesemakers brother) "Beehive Blend". The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavender buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in our humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name "Barely Buzzed" comes from Andrea at Deluxe Foods in California. She was the winner of the name this cheese contest.
Awards - 1st Place, Flavored Cheddar American Cheese Society Annual Competition 2007, 2008 and 2009.
Pyrenees Brebis Sheep’s Milk - This authentic Ossau-Iraty-Brebis-Pyrenees is made in the Basque area from pure sheep's milk. Brebis, of course, is French for sheep and the sheep cheeses of this region in particular are some of the oldest in production. The Basques insist that their cheeses are around 4000 years old and often call them ardi-gasna, meaning "ewe or local cheese" in the local dialects. The Agour Company, located next to Baigura Mountain is in the heart of the Basque country. This artisan producer is committed to providing cheese of the highest quality and according to strict rules of tradition. About 1000 Shepherds from around the village of Helette provide milk daily. Generations of shepherds continue to breed small flocks of The Manech breed, recognized by their red or black head and thick wool. Some of the AOC rules include that milk production must be done in the Basque Country from local herds; milk must be transformed within 48 hours after milking; only natural Rennet maybe used and the resulting flavor and texture must adhere to regular inspections by experts. This cheese is firm in texture with a rich, aromatic and nutty aftertaste.