Aged Cheese is a broad term that includes types of cheeses that are designed to be cured in a controlled environment, like a cave or a cellar, for a period of…
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Widmers 10 Year Reserve Cheddar This 10 Year Cheddar is a must-try for any fan of sharp cheese. Compared to Widmer's 6 Year, the 10 Year is more granular, with a crumbly texture that takes a moment to become creamy on the palate. Widmer's 10 Year Cheddar has an intense flavor and endless finish on the palate that will astound any cheddar-lover. Exceptional on it's own, you can even use this super-aged cheese in place of parmesan to add extra sharpness to baked casseroles, quiches, and soufflés.
Vecchio Dolce (the old sweet) is the most recent addition to Perenzin's award-winning line of artisanal cheeses. Made with cow's milk and aged for one year, Vecchio Dolce is styled after Grana Padano and Parmigiano Reggiano, but has an extremely sweet finish with a long lasting aftertaste that harkens the flavors of the unique Venetian pasturelands.
Tumbleweed by 5 Spoke Creamery Tumbleweed is a cross between the classic French cheese Cantal by Le Salers and aged Cheddar. This semi-hard cheese shows its true form after eight to nine months in the caves of 5 Spoke Creamery. While other cheeses promise the trademark Cantal flavor - Tumbleweed actually delivers. It's delicately fruity, with that unique curdy texture. The finish pulls in cheddar-like creaminess and brothy, brown butter aromas.
Tickler Cheddar with Chilies and Peppers Tickler's Extra Mature English Cheddar gets a zesty kick from a generous addition of diced chilies and peppers. This cheddar is so good, you won't want to waste a crumb! Just like the original cheddar, Tickler with Chiles has a sharp, bitey flavor and a smooth, savory finish.
Tete de Moine AOP - Horizontal Half Wheel The literal translation of the French words "Tete de Moine" is "Monk Head". Although this fine Swiss product was first created by monks, it is now produced by the lay community. Tete de Moine, made in the Swiss Alps near the town of Bellelay from rich unpasteurized cows' milk, is a sharp cheese with a full, nutty flavor.