docCHEESE - What Chefs Want!
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CHEESE - What Chefs Want!
CHEESE 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Page 1 CHEESE 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 91123 91001 96530 96531 91120 91162 91006 91007 91184 91130 91019 91173 91175 91154 91014 91018 01234 91015 91185 91016 96660 91122 97428 91128 96534 Aged Goat Log Coach Asiago Bel Paese Bermuda Triangle Bleu D’Auvergne Blue Crumbles Blue Crumbles Blue Danish Blue Danish Blueberry Stilton Blythedale Camembert Boone Creek Gruyere Boone Rhapsody En Blu Boucherondin Boursin Garlic Brie Brie Brie Brie Brillat Savarin Moule Buffalo Mozzarella Burrata Burrata - 8 oz Balls Buttermilk Blue Affinee Cahill’s Irish Porter New York USA Italy California France Pennsylvania Pennsylvania Denmark Denmark England Vermont Kentucky Kentucky France USA France France Frabce France France Italy USA USA Wisconsin Ireland 6 oz log lb lb 1 lb log lb .5 lb bag .5 lb tub lb 6.5 lb wheel lb 7 oz lb lb 3 lb log 5.2 oz tin 4 oz tin 12/4 oz tin 6.6 lb wheel 2.2 lb wheel 17 oz wheel 40/4.4 oz lb 3 lb lb lb www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 Page 2 CHEESE 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 91005 91186 91023 91020 91187 91026 91238 91025 91024 96632 91030 93652 91152 91188 91028 91031 91149 91150 91032 91209 91146 91161 91033 91216 Cambozola Blue Cambozola Blue Camembert Danish Camembert Delice de France Camembert Delice de France Capriole O’Banon Capriole Crocodile Tears Capriole Fresh Goat Capriole Fresh Goat Capriole Old KY Tomme Cheddar Grafton Aged Cheddar Irish Cheddar Mild Shredded Cheddar Sharp Canadian Cheddar Sharp Canadian Cheddar Smoked Cheddar Sweetwater Cheddar Sweetwater Garlic Cheddar Tillamook Sharp Cheddar Tillamook Sharp Cheddar White Cabot Cheddar White Curds Chihuahua Chihuahua Bavaria Bavaria Denmark USA USA Indiana Indiana Indiana Indiana Indiana Vermont Ireland USA Canada Canada USA Tennessee Tennessee Oregon Oregon Vermont USA USA USA lb 5 lb wheel 4.4 oz tin lb 4.4 lb wheel 6 oz 6ct case 5 lb log 8 oz log lb 8 oz lb 5 lb bag 5 lb block lb lb lb lb lb 5 lb lb Case lb 5 lb block www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 Page 3 CHEESE 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 97415 96603 91159 91217 91034 91036 91037 91045 91192 91039 91190 91191 96538 91102 91043 91042 91044 91047 91125 91158 96542 91008 91193 91121 91054 91194 91055 Coach Triple Cream Comte Cotija Cotija Cotswold/Abbeydale Creme Fraiche Creme Fraiche Danish Fontina Danish Fontina Derby Sage Derby Sage Drunken Goat Drunken Goat Emmental Feta Feta Fol Epi Goat Fresh Chevre Imported Goat Ricotta Good Shepherd Sheep Gorgonzola Dolce Gorgonzola Domestic Gorgonzola Domestic Gouda Aged Mona Lisa Gouda Red Wax Gouda Red Wax Gouda Smoked New York France Mexico Mexico England France France Denmark Denmark England England Spain Spain Switzerland USA USA France Belgium Italy Kentucky Italy Wisconsin Wisconsin Holland Holland Holland USA 6 oz lb lb 5 lb block lb 5 lb tub 7 oz tub lb 10 lb wheel lb 9 lb wheel 6.5 lb wheel lb lb 9 lb tub 8 oz lb 2.2 lb log 3 lb tub lb lb lb 8 lb wheel lb lb 10 lb wheel lb www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 Page 4 CHEESE 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77a 91052 91056 91233 91103 96634 91231 91058 91196 91060 91195 91049 91061 97425 91104 91224 96543 91141 91145 91063 91065 91134 91133 91066 91131 Gourmandise Walnut Grana Padano Grana Padano Gruyere Swiss Halloumi Harlech Somerdale Havarti Dill Harvarti Dill Havarti Plain Havarti Plain Humboldt Fog Huntsman Cheddar/Stilton Idiazabal Jarlsberg Jarlsberg Kasseri Kenny’s Asiago Kenny’s Barren Blue Kenny’s Blue Gouda Kenny’s Cheddar Kenny’s Chipotle Colby Kenny’s Colby Kenny’s Gouda Kenny’s Horseradish Cheddar France Italy Italy Switzerland Cyprus England Denmark Denmark Denmark Denmark California England Spain Norway Norway Wisconsin Kentucky Kentucky Kentucky Kentucky Kentucky Kentucky Kentucky Kentucky lb lb 1/4 wheel lb 9 oz 4.4 lb wheel lb 9 lb block lb 9 lb block 16 oz wheel lb lb lb 11 lb block lb lb lb lb lb lb lb lb lb www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 Page 5 CHEESE 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 91137 91062 91067 91139 91140 91097 91203 91170 91124 91225 91155 91098 91068 91230 91009 91183 91050 91208 91171 91228 91113 91070 91218 96533 96545 91071 91072 Kenny’s Jalapeno Jack Kenny’s Norwood Kenny’s Swiss Kenny’s Tomato Basil Kenny’s Tomme de Nena Lamb Chopper Lamb Chopper Local Pimento - Shuckman’s Mahon Mahon Manchego Aged Manchego Aged Mascarpone Mascarpone Maytag Blue Maytag Blue Midnight Moon Midnight Moon Mimi’s Smoked Blue Mimi’s Smoked Blue Mont St. Francis Capriole Monterey Jack Monterey Jack Moody Blue Morbier Mozzarella Bocconcini Mozzarella Celigene Kentucky Kentucky Kentucky Kentucky Kentucky California California Kentucky Spain Spain Spain Spain Italy Italy Iowa Iowa California California Kentucky Kentucky Indiana USA USA Wisconsin France USA USA lb lb lb lb lb lb 10 lb wheel 10 lb tub lb 6 lb wheel lb Wheel 17 oz tub 4.4 lb tub lb Wheel lb 9 lb wheel lb 6.5 lb wheel lb lb 5 lb block lb lb 3 lb tub 3 lb tub www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 Page 6 CHEESE 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 91073 91075 91074 91147 91151 91077 91078 91079 91220 91108 91099 97430 91081 91204 91082 91083 91084 91085 91219 91086 91010 91087 91088 91206 Mozzarella Curd Mozzarella Fresh Ovaline Mozzarella Hand Rolled Mozzarella Perlini Mozzarella Shredded Mozzarella Smoked Mt Tam Cowgirl Creamery Muenster Muenster Ossau Iraty P’Tit Basque Paneer Parmagiano Reggiano Parmagiano Reggiano Parmesan Shredded Pecorino Romano Pecorino Toscano Pepper Jack Pepper Jack Pierce Point Point Reyes Blue Pont L’eveque Port Salut Port Salut USA USA USA USA USA USA California Wisconsin Wisconsin France Spain India Italy Italy Italy Italy USA USA California California France France France 21 lb pack 3 lb tub 8 oz 3 lb 5 lb bag lb 8 oz lb 6 lb block lb lb 5 lb box lb 1/4 wheel - 20 lb block lb lb lb lb 5 lb block 8 oz lb 8.8 oz lb 5 lb wheel www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 Page 7 CHEESE 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 91089 91090 91222 91091 96548 91174 91213 96549 91221 91092 91197 91093 96627 91227 91094 91095 91198 91153 91223 91011 91012 91199 91181 91176 91210 91165 91164 Port Wine Windsor Provolone Domestic (long log) Provolone Domestic Provolone Imported Purple Haze Cypress Pyrenees Style Local Pyrenees Style Local Queso Fresco Queso Fresco Red Dragon Red Dragon Red Hawk Cowgirl Reggianito Reggianito Ricotta Ricotta Salata Ricotta Salata Rogue Oregon Blue Rogue Oregon Blue Roquefort Saga Blue Brie Saga Blue Brie Sapore Del Piave Sassy Redhead Local Sassy Redhead Local Sequatchie Cumberland Sequatchie Dancing Fern England Pennsylvania Pennsylvania Italy California Kentucky Kentucky USA USA England England California USA USA USA USA USA Oregon Oregon France USA USA Italy Kentucky Kentucky Tennessee Tennessee lb lb 6 lb log lb 4 oz lb 6 lb wheel lb 5 lb block lb 4.4 lb wheel 8 oz lb 11 lb wheel 5 lb tub lb 6.5 lb wheel lb 5 lb wheel lb lb 2.65 lb wheel lb lb 7 lb wheel lb 1 lb wheel www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens 135 136 137 138 139 140 141 142 143 144 145 146 147 Page 8 CHEESE 135 136 137 138 139 140 141 142 143 144 145 146 147 96608 91101 91100 91200 91013 91201 91163 91214 91215 91105 91202 91106 96607 91177 91211 97464 91178 91212 91035 91160 Sir Drake Cowgirl Creamery St. Pat Cowgirl Creamery St. Andre St. Andre Stilton English Blue Stilton English Blue Sweetwater Buttermilk Cheddar Sweetwater Buttermilk Cheddar Sweetwater Roasted Garlic Taleggio Taleggio Tomme De Savoie Truffle Tremor Tuscan Sun Boone Tuscan Sun Boone Vella Dry Jack Wensleydale Boone Wensleydale Boone Cream Cheese Cream Cheese California California France France England England Tennnessee Tennessee Tennessee Italy Italy France California Kentucky Kentucky California Kentucky Kentucky USA USA 8 oz 8 oz lb 4 lb wheel lb 9 lb wheel lb 5 lb block 5 lb block lb 4 lb wheel lb lb lb 7 lb wheel lb lb 6 lb wheel 3 lb block 10/3 lb case www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens Bermuda Triangle - Created with the chef in mind the distinctive triangular shape and layer of edible black ash offers unique portion control and presentation options. Tart and tangy with intense pepper notes, the perfect cheese for any rind lover. Serve with spicy nuts and candied fruit as a standout addition to a cheeseboard. Serve atop a bed of arugula with pears and candied nuts. Bleu D’Auvergne - Made with cow’s milk, this strong and pungent cheese has a creamier and moister texture than other blue cheeses. Blue Crumbles - A crumbled blue cheese. Perfect for salads, salad dressings, dips, soups and sauces. Blue, Danish - A strong semi-soft blue veined cheese, this cheese is aged for 8-12 weeks and has a creamy, crumbly texture. Blueberry Stilton - This combination of the fresh mild, creamy White Stilton, and the delicate flavor of blueberries makes for a great dessert cheese. Boucherondin - A mild, approachable French goat cheese characterized by its wrinkled white coat resembling the bark of a birch tree. Semi-aged (5-10 weeks) Boursin Garlic - An elegant blend of delicate garlic and herbs, artfully added to Boursin’s authentic Gournay Cheese base. Brillat Savarin Moule - This soft triple cream Brie is luscious, creamy, and faintly sour. Aged 1-2 weeks. Burrata - This fresh Italian cheese consists of solid mozzarella for its outer shell and and a mozzarella and cream interior, giving it an unusual, soft texture. Buttermilk Blue Affine - Made from raw cow’s milk, Blue Affinée defines the experience of rich and creamy. Discover a deliciously piquant and earthy flavor profile. Aged 6+ months. Cambozola Blue Cheese - This distinctive cheese features delicate blue veining, but is neither blue nor brie. Its popularity lies in the rich Bavarian milk used in its production, which gives the cheese an extraordinary flavor and velvety feel. Camembert Blythedale - This classic camembert is made from cow’s milk that is slowly pasturized, giving it a traditional old-style, French flavor. Camembert Danish - Danish Camembert is much milder than its French counterparts. Soft-ripened, with a fluffy white rind and a friendly, springy paste that softens at room temperature, its flavor is mild with the gentlest hints of earth and white mushroom. Camembert Delice de France - Aged around 3 weeks, this camembert consists of a rich, smooth, runny interior surrounded by a white bloomy rind. Capriole - An award winning cheese, this fresh goat log has a soft, fresh, slightly lemony taste. www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens Capriole O’Banon - This cheese has a fresh, light, citrusy taste balanced by the sweetness and delicate flavor of goat’s milk. O’Banon is wrapped in chestnut leaves and soaked in Kentucky Woodford Reserve Bourbon. Located in Greenville, Indiana, Capriole Farmstead hand-makes a variety of award-winning goat cheeses using milk sourced from a local Indiana farm. Capriole Crocodile Tears - A small, 3 oz. cone-shaped, teardrop made of goat cheese and dusted with paprika and a white mold rind. Located in Greenville, Indiana, Capriole Farmstead hand-makes a variety of awardwinning goat cheeses using milk sourced from a local Indiana farm. Capriole - Mont St. Francis - Intense, beefy, earthy, Mont St. Francis is a hearty, stinky, cheese - semi-hard and rich. Located in Greenville, Indiana, Capriole Farmstead hand-makes a variety of award-winning goat cheeses using milk sourced from a local Indiana farm. Cheddar, Smoked - The sharpness of cheddar with smokey undertones Cheddar ,Tillamook Sharp - Voted America’s Best Sharp Cheddar, this cheddar is aged over 9 months in order to obtain its full-bodied sharpness. Cheddar, White Curds - Cheese curds made from white cheddar. Chihuahua - Made from cow’s milk, this meltable cheese imparts a salty, mild, slighty sour flavor. Coach Aged Goat Log -Basic aged goat cheese in the convenient shape of a cylinder. Cotija - An all-purpose grating or crumbling cheese, Mexican cotija is made from raw cow’s milk and is characterize by its white, granular apprearance and salty taste. Cotswald/Abbeydale - A variation of double glouster to which chopped onions and chives are added, this is a full-flavored, creamy, mild cheese. Creme Fraiche - A rich, smooth, tart cream made from cow’s milk Danish Fontina - A pale yellow and semi-soft with a mild slightly sweet flavor. Characterized by its red wax rind. Derby Sage - Mild, semi-firm Derby cheese inflused with sage to produce a glorious green marbling effect and subtle herb flavor. Aged 6 months. Drunken Goat - A semi-firm pasteurized goat cheese that has been cured for 48-72 hours in red wine, imparting the cheese with a pliable texture and milky fruity flavor. Emmenthal - A firm swiss cheese with a pale yellow color and a buttery, mildly sharp, slightly nutty taste. Made from whole cow’s milk. Fol Epi - A pressed French gourmet cheese made from cow’s milk, Fol Epi is matured for three months and has a pleasant, nutty, and fruity taste. Goat Ricotta - A creamy, lush ricotta made from goat’s milk. Goat, Fresh - Classic chevre imported from Europe www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens Good Shepherd - This Pyrenees styled cheese is made locally from unpasturized sheep’s milk. Makes for a great dessert cheese. Gouda, Aged Mona Lisa - Aged about 18 months this gouda style cheese is a magnificent vision. Slight granualization along with a perfect balance of scotch, nutty, sweetness is a delight on the palate. Made from cow’s milk. Gouda, Red Wax - A semi-hard cheese traditionally celebrated for its rich, unique flavor and smooth texture. Gouda, Smoked - Smoked in ancient brick ovens over flaming hickory chip embers, this hard cheese has an edible, brown rind and a creamy, yellow interior. Gourmandise Walnut - This French spreadable Gourmandise cheese has layers of small chopped pieces of walnut between extremely soft cheese. Made with pateurized cow’s milk. Grana Padano - This hard cheese has a deep golden color and grainy texture. Made from the skimmed milk of Italian Holstein-Fresian cows, Grana Padano is caracterized by its fruity aroma and its sweet caramel taste that comes with a noticable tang. Gruyere, Boone Creek - Aged at least 6 months, this cheese has a wonderful complexity of flavors - at first fruity, before becoming more earthy and nutty with age. Boone Creek Creamery cheese is made with all natural milk taken from pasture-grazed, hormone-free cows. Located in Lexington, Kentucky, this creamery hand-makes its cheeses using European techniques with no mechanical equipment, protecting the flavor and texture of the finished cheese. Gruyere, Swiss - Popular for baking and melting, this classic Swiss cheese made from cow’s milk is characterized by its fine aromatic flavor. Aged min 5 months. Harlech Sommerdale - A blend of mature Welsh Cheddar with chopped horseradish and parsley, its unique character and smooth texture compliments the intense flavor of the added spices. Havarti, Plain - A mild, creamy, semi-firm Danish cheese. Havarti with Dill - A semi-soft interior-ripened cheese that has a buttery aroma, this harvarti is infused with dill, imparting an extra dimension of intensity to this Danish cheese. Humboldt Fog - Cypress Grove’s signature cheese, this goat’s milk cheese pays homage to French Morbier though its subtle, tangy flavor and distinctive layer of edible vegetable ash. Huntsman Cheddar - Alternating layers of double Gloucester cheddar cheese and Stiltlon blue cheese make up the Hunstman. Jarlsberg - A mild all-purpose cow’s milk cheese from Norway, this semi-firm cheese tastes buttery, nutty, and slightly sweet. Kenny’s Asiago - Whole peppercorns, ginger and garlic add exceptional flavor to our already rich and nutty Asiago. Wonderful to grate in your favorite dishes or to slice and enjoy on its own. Kenny’s Farmhouse cheeses are made by hand from raw cows milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Barren Blue - It has a firm yet springy blue-veined interior with a tangy, slightly acidic, ripe flavor. It’s our “Stilton Wannabe”. The perfect after-dinner cheese course, and pairs well with fruits and nuts. Kenny’s Farmhouse cheeses are made by hand from raw cow’s milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Blue Gouda - The sweet, creamy texture of Gouda accented by the tanginess of Roquefort. Kenny’s Farmhouse cheeses are made by hand from raw cows milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Cheddar - Smooth and mild with a fresh cream taste, the mildness of this four month aged cheddar makes the freshness of the milk with which it is made unmistakable. Kenny’s Chipotle - Loved for its unending uses, Kenny’s Farmhouse Colby is extra creamy, fresh, with just a hint of sweetness, with the added flavor of chipotle. Colored with natural annato seed. Kenny’s Farmhouse cheeses are made by hand from raw cow’s milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Colby - Loved for its unending uses, Kenny’s Farmhouse Colby is extra creamy, fresh, with just a hint of sweetness. Colored with natural annatto seed. Kenny’s Farmhouse cheeses are made by hand from raw cows milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Cumin Gouda - Cumin seed is added to Kenny’s authentic Gouda, giving it an earthy flavor and elegant appearance. Kenny’s Farmhouse cheeses are made by hand from raw cows milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Gouda - One of the few, true, raw milk handmade Goudas made in America. Following age-old recipes and using Kenny’s fresh, farmstead milk creates an authentic Gouda, evident in its delicate and satiny texture, never “mushy” like processed versions. Mild, buttery undertones. Kenny’s Farmhouse cheeses are made by hand from raw cows milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Garlic Paprika Jack - While paprika gives this version its exciting color, it’s the garlic that gives it its taste. Still rich in texture, this Jack is for those who enjoy plenty of garlic flavor. Kenny’s Farmhouse cheeses are made by hand from raw cows milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Herb Havarti - Robust, yet not overpowering flavors of chive, shallot, and dill give fresh and dramatic color and flavor to Kenny’s original. Kenny’s Farmhouse cheeses are made by hand from raw cows milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Horseradish Cheddar - All the deep tanginess of horseradish, without the spice, in our creamy mild which cheddar. Pairs perfectly with all meats. Kenny’s Farmhouse cheeses are made by hand from raw cows milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Jalapeno Jack - This monterey jack is peckled with medium-spiced red and green jalapeno peppers, giving just enough spice to the creamy original. Kenny’s Farmhouse cheeses are made by hand from raw cows milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens Kenny’s Norwood - Kenny’s version of Gruyere. It has a nutty, slightly sweet taste with complex musty and mushroom notes. Wonderful to eat on its own, and is delicious when used in a fondue. Kenny’s Farmhouse cheeses are made by hand from raw cows milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Swiss - Kenny’s unique Jarlsberg-style Swiss with a nutty, buttery taste and honey undertones. A surprisingly soft tecture, never dry or too bitter, with an exceptional depth of flavor. Kenny’s Farmhouse cheeses are made by hand from raw cows milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Tomato Basil Cheddar - Bursting with basil and, more subtly, sun-dried tomato, this popular cheese offers loads of fresh flavor in every bit. Kenny’s Farmhouse cheeses are made by hand from raw cows milk using purebred cows raised with no artificial hormones in Austin, Kentucky. Kenny’s Tomme De Nena - Made using double cream curds washed in a red ale, creating a firm, but pliable texture. This cheese is is sweet and milky, with lingering washed rind funkiness that makes the tongue tingle. Kenny’s Farmhouse cheeses are made by hand from raw cows milk - using purebred cows raised with no artificial hormones in Austin, Kentucky. Lamb Chopper - Aged just 3-6 months, this sheep cheese develops a deep buttery color, smooth texture and brothy overtones. Mahon - Described as buttery sharp, slightly salty and lightly aromatic (sweet and nutty aromas) in taste, this cheese come from the island of Minorca off the coast of Spain. Manchego - Aged for over a year, this cheese has a complex flavor, with a sharp edge and an intense peppery body. Marscarpone - A buttery, rich, double-cream cheese made from cow’s milk, mascapone is ivory colored, soft, and delicate. Maytag Blue - Maytag Blue cheese is ripened over six months during when it develops a dense, crumbly texture and semi-sharp, slightly tangy flavor with a lemony finish. Midnight Moon - Aged six months or more, this blushing ivory colored cheese is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Nutty and brown buttery up front with a long caramel finish. Monterey Jack - A semisoft cheese with a buttery-ivory color and a mild flavor, this class American favorite is made from cow’s milk. Mozzarella, Bocconcini - A bite-sized version of fresh mozzerella, these small cheeses are about the size of an apricot. Mozzarella, Celigene - Even smaller than bocconcini, celigene mozzarella are roughly the size of cherries. Mozzarella Curd - Perfect for making your own mozzarella. www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens Mt Cam, Cowgirl Creamery - Cowgirl Creamery’s signature cheese, Mt Tam is a smooth, creamy, triple-cream made with organic milk. This cheese is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms. Muenster - Semi-firm, mild, Wisconsin muenster cheese made from cow’s milk. Ossau Iraty - A traditional, unpasteurized, semi-soft cheese that has a creamy, buttery, herbaceous feel when eaten. P’Tit Basque - Made with pasteurized sheep’s milk, P’tit Basque is a medium-firm cheese with a pungent smell and a mild flavor. Parmagiano Reggiano - Exclusively produced in certain parts of Italy, this is the original Parmesan cheese. Parmesan, Shredded - An appealing alternative to the traditional, dry, grated variety, these fine shreds are attractive on top of pasta, potato wedges and other dishes. Pecorino Romano - Made from 100% sheep’s milk, this hard cheese is aged from 8 to 12 months. Sharp and salty in flavor. Pecorino Toscano - Made in Tuscany from sheep’s milk, Pecorino Toscano has a smooth, earthy, nutty flavor that is both sweet and salt-forward at the same time. Pepper Jack - The union of mellow Monterey Jack with sweet peppers and spicy jalapeños. Pierce Point - Pierce Point is a seasonal cheese made from local organic whole cow’s milk. Semi-soft and mold ripened, the result is a creamy cheese that is complex without being overpowering. Point Reyes Blue - Creamy, layers of full flavor. All natural and made with raw milk, Original Blue is Kosher-certified, gluten-free and made with microbial (vegetarian) rennet. Tasting Note: Sweet, fresh milk with a mediumto-strong punch of blue flavor. Uses: A great Cheese Course blue, perfect for salads, dressings, dips, in a sauce for steak and grilled vegetables Pont L’Eveque - A washed-rind cow’s milk cheese made in Normandy, this cheese has warm, buttery, savory flavors and tangy, fruity undercurrents. Port Salut - A semi-soft natural cheese with a smooth, velvety texture and light acidic taste. Made with cow’s milk. Port Wine Windsor - Also known as Windsor Red, this mild cheddar-type gets its sweetness and its eye-catching crimson and white swirl from a traditional mix of Port and Brandy. Pyrenees Style Cheese - Boone Creek’s cow’s milk variety of the famous Pyrenees cheese from southwest France. Boone Creek Creamery cheese is made with all natural milk taken from pasture-grazed, hormone-free cows. Located in Lexington, Kentucky, this creamery hand-makes its cheeses using European techniques with no mechanical equipment, protecting the flavor and texture of the finished cheese. www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens Red Dragon - Also known as Y-Fenni, this traditional Welsh cheddar is made from cow’s milk, blended with Welsh brown ale and whole grain mustard seeds. The result - a firm but exceptionally buttery, creamy and fullbodied cheese with a remarkably developed flavor. Red Hawk, Cowgirl Creamery - Cowgirl Creamery captures the essence of West Marin with its Red Hawk, a triple-cream, washed-rind, fully-flavored cheese made from organic cow milk from the Straus Family Dairy. Reggianito - The domestic version of Parmigiano Reggiano, Reggianito is a salty, grating cow’s cheese with a grainy texture. Rhapsody En Blue - Boone Creek’s signature Bleu with organic sun-dried blueberries. Boone Creek Creamery cheese is made with all natural milk taken from pasture-grazed, hormone-free cows. Located in Lexington, Kentucky, this creamery hand-makes its cheeses using European techniques with no mechanical equipment, protecting the flavor and texture of the finished cheese. Ricotta - A fresh Italian whey cheese. Ricotta Salata - A variation of ricotta that has been pressed, salted, and dried. Rogue Oregon Blue - An exemplary, award-winning sustainable, raw cow milk blue cheese. Aged at least 90 days. Roquefort - A classic French semi-soft, crumbly, white cheese with blue-green veins and a sweet, tangy flavour. Made from sheep’s milk. Saga Blue Brie - A triple-cream, soft-ripened blue-veined cheese, Saga Blue Brie offers a mild and creamy taste with gentle blue veins. Sapore Del Piave - A rich, full-flavored cow’s milk cheese from the Veneto, Sapore del Piave is aged about 6 months. Sassy Redhead - An Old English cheddar with whole peppercorns and red pepper flakes. Dusted with red paprika on the top to give it a distinctive “red head”. Boone Creek Creamery cheese is made with all natural milk taken from pasture-grazed, hormone-free cows. Located in Lexington, Kentucky, this creamery hand-makes its cheeses using European techniques with no mechanical equipment, protecting the flavor and texture of the finished cheese. Sequatchie Coppinger - Washed rind cheese, inspired by French Morbier and Raclette. Aged 120 days and washed with the house cocktail of selected cultures and brine on a regular basis throughout the ripening period. Its flavor is balanced, often with sweet & nutty overtones and a smooth, supple texture. It’s made exclusively with raw cow’s milk produced at Sequatchie Cove Farm, which is located in Coppinger Cove, from which it gets it’s name. Sequatchie Cumberland - Simple, rustic tomme, inspired by the French “tomme de Savoie”. Flavors are buttery and earthy with a tangy grassy note, and hints of macadamia nut. Located in Sequatchie, Tennessee, Sequatchie Cove Farm is a diversified farm that makes award-winning cheeses in their creamery using raw cow’s milk. www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens Sequatchie Dancing Fern - Also known as the American Reblochon, Sequatchie’s Dancing Fern is a soft washed rind cheese made with raw cow’s milk. St. Andre - A soft-ripened cheese that is very rich and has a full, buttery taste. Made with pasteurized cow’s milk, the center of this cheese can contain up to 70% butterfat. St. Pat, Cowgirl Creamery - Cowgirl Creamery’s Spring-to-Summer cheese. These rounds are made with whole organic milk from the Chileno Valley Jersey Dairy and are wrapped with stinging nettle leaves, which impart a smoky, artichoke flavor to the cheese. Stilton, English - A British Blue Cheese known for its characteristic strong smell and taste. Made of pasteurized cow’s milk. Stilton, English Blue - A British Blue Cheese known for its characteristic strong smell and taste. Made of pasteurized cow’s milk. Sweetwater Buttermilk Cheddar - This buttermilk cheddar has the tangy snap of buttermilk in a pleasantly smooth cheese. Sweetwater Valley Farm, located in Tennessee’s dairy-rich Sweetwater Valley, offers a variety of award-winning high-quality cheddar cheeses made from their own cows. Taleggio - A semi-soft, washed-rind cheese from the Valtaleggio region, this cheese is characteristically aromatic yet mild in flavor with a moist-to-oozy, pleasant melt-in-the-mouth feel. Smoked Gouda, Boone’s Creek - Smoked with Mesquite instead of Hickory, for a sweeter, more complex flavor Tuscan Boone - One of their signature cheeses, Boone Creek’s Tuscan Sun is a fairy young, slightly acidic Asiago with sun dried tomatoes and basil. Boone Creek Creamery cheese is made with all natural milk taken from pasture-grazed, hormone-free cows. Located in Lexington, Kentucky, this creamery hand-makes its cheeses using European techniques with no mechanical equipment, protecting the flavor and texture of the Wensleydale - With a supple crumbly, moist texture, this domestically produced English cheese has a distinct wild honey flavor balanced with a fresh acidity. Boone Creek Creamery cheese is made with all natural milk taken from pasture-grazed, hormone-free cows. Located in Lexington, Kentucky, this creamery hand-makes its cheeses using European techniques with no mechanical equipment, protecting the flavor and texture of the finished cheese. www.whatchefswant.com • facebook.com/whatchefswant • twitter.com/whatchefswant • youtube.com/creationgardens
