Assemble a cheeseboard with these seasonal delights and you are sure to wow your guests! Find these gems at our El Cerrito Store in the cheese section!
Bricat Al Tartufo, Raw Goat- Italy-13.99 ea. – delicious raw goat’s milk cheese dappled with black truffles throughout. It’s so ready to eat, boasting a crumbly texture but smooth mouth feel. Subtle nuttiness with a warm and earthy finish. My favorite pairing is a Langhe Arneis from the Piedmont Region of Italy.
Capra Cremosa, Pasteurized Goat- Italy- 9.99 ea. – Customer favorite! Tangy goat cheese topped with fresh earthy black truffles. This will be delicious atop the holiday prime rib. Pair with a light white like the Anselmo Mendes Passaros from Vinho Verde in Portugal (available at Annex Wine & Beer).
Moser cru Blanc, Raw Cow-Switzerland-10.99 ea. – Having notes of chanterelle and fresh cream, the slight tang will have your guest wondering if the New Year came early, pop some bubbly and get the party started. This is a great addition to your any party! Pair with the Hubert Meyer Crémant d’Alsace (available at Annex Wine & Beer).
Robiola tre latti, Pasteurized Cow, Goat, Sheep – Italy- 10.99 ea. -Piemonte, Italy. WOW. This cheese is literally the trifecta of deliciousness. Made using cow, goat and sheep milk; every bite will showcase the best attributes of each milk. The richness of sheep, buttery notes from the cow and that wonderful lactic tang from the goats milk. Its pastoral taste explosion will make you wish you bought two, one for you and one to share! Pair with Agnès and René Mosse Magic of Juju (Available at Annex Wine & Beer).
Robiola Nostrana, Pasteurized Cow- Italy- 8.99 ea.– hailing from the Lombardy region in Italy, it’s easy to say that this cheese is a typical representation of the quality of milk the region produces. On the front there are notes of sweet milk followed by the live notes of yeast and brioche. Pairs perfectly with fruity whites and lagers.
Winnimere, Raw Cow- Vermont- 16.99 ea. – T ’is the season of Winnimere, glorious Winnimere. It’s a take on the classic Vacherin Mont d’Or. What makes this cheese not only special to me and other mongers is that, like the Swiss, they only make this during the winter months because Jasper Hills Ayrshire cows are giving rich, non GMO hay-fed raw milk. It’s wrapped in White Spruce bark (hand harvested on the farms woodlands) then aged for approximately 60 days. This cheese has great notes of bacon, sweet cream and spruce. I always tell customers to peel away the top rind and feel free to dip or spoon. What we have in stock is from the first batch, which means if you don’t get one now you’ll have to wait until after New Year’s because they’ve sold out! Pair Winnimere with the Dust Bowl Brewing Black Blizzard Beer (available at Annex Wine & Beer).