"Buying cheese is an art." Pierre Androuet [Guide du Fromage]

Mimolette
Origin: Lille, France & The Netherlands
Cow Milk, Pasteurized
Aged 2 months to 2 years.

This cheese is fantastic.  It is slightly salty with butterscotch and hazelnut nuances.  It is firm-yet-buttery in texture.  Mimolette pairs well with IPAs and Ales.  It is also delicious with salami and red wine, particularly a bold cabernet sauvignon or pinot noir.       

Parrano
Producer: Uniekaas
Origin: Holland, The Netherlands
Cow Milk, Pasteurized
Aged 5 months

This is a perfect balance of sweet, salt and cream.  It is easy to shred, slice and melt thus making it a versatile cheese.  Parrano's flavor complements Italian cuisine.  It is delicious with Sopressata Peppata and Sopressata Abruzzese.       

Manchego
Origin: Spain
Region: La Mancha
Sheep Milk, Pasteurized
Aged 3 months

This cheese is soft, nutty and grassy with a mild finish in comparison to the more aged Manchegos.  This is delicious on its own or shaved onto an arugula salad.     

Saint André Triple Crème
Origin: France
Region: Coutances, Normandy (traditionally crafted)
Cow Milk, Pasteurized

This cheese is SO good.  It has a soft-buttery texture and a tangy edible rind.  This intense "brie" has hints of mushroom and grass with sweet clover nuances.  We like spreading this on a toasted baguette with a drizzle of extra virgin olive oil.  It's also delicious served on crackers with Dalmatia Fig spread or Mitica spanish wild lavender honey.         

Zingerman's Creamery

Manchester
Made in Michigan, USA
Dutch-belted Cow Milk, Pasteurized

Manchester cheese exhibits the seasonal changes of the Dutch-belted cow milk and its distinct flavors.  The flavors range from an earthy nuance in the spring time to creaminess in the winter.  This is a creamy and velvety cheese.  Its delicious on its own.


Bridgewater
Made in Michigan, USA 
Cow Milk, Pasteurized

Bridgewater cheese is so flavorful.  This is one of my favorites.  This is a super-rich double cream cheese with Tellicherry black peppercorns.  The peppery notes complement its earthy and citrus nuances.  Bridgewater is best with unflavored crackers.  As it ages the peppery notes become more flavorful and works well sprinkled on salads and soups.  I like pairing this with some thinly sliced prosciutto or jamon ibérico and a glass of Beau Vigne Juliet.

Point Reyes Original Blue 
Origin: California
Cow Milk, raw
Aged minimum of 5 months

Point Reyes Original Blue won Best Cheese/Dairy product in 2011 by the National Association for the Specialty Food Trade, NASFT.  It is all natural, made with raw milk and vegetarian (microbial) rennet.  If you're looking for a Kosher-certified & gluten-free cheese, this is it.  This cheese is sweet and creamy and is a mouthful of "blue" notes.  I have only enjoyed this with red wine, but I can imagine the original blue complementing steak, salads, dips, and port very well.          

Cypress Grove Humboldt Fog
Origin: California
Goat Milk, Pasteurized

This creamy cheese is rich in flavor of herb, floral, and citrus notes.  The intensity and depth of flavors continue to develop with maturation.  It pairs excellently with Ales, IPAs, Stouts, and Porters.  Humboldt Fog also pairs well with sauvignon blanc, pinot grigio, zinfandel or pinot noir.  

This cheese is delicious as a topping on roasted sweet potatoes with pecans, celery and dried cranberries (link to the recipe).  It's an instant crowd-pleaser at Thanksgiving meals!   

Kerrygold 

Origin: Ireland

Cow Milk

Kilaree cheddar

Aged minimum 15 months

Vintage Dubliner

Aged 12 months

Kerrygold cheeses have notable distinctive creamy tastes.  Kilaree is a firm, rich, and smooth cheese.  Vintage Dubliner has the characteristics of a mature cheddar, the bite of an aged parmesan, and the nutty nuances of swiss.  Both are excellent with Pillar's Caliente Salami.

Seaside
Origin: England
Cow Milk, Pasteurized
Aged for up to 15 months

There isn't much more literature on Seaside cheddar aside from what the labeling dictates.  It is matured on the Ashley Chase Estate in England and made with vegetarian rennet.  The cheese is delicious and doesn't need any further explanation.     

P'tit Basque
Origin: Pyrenees Mountains, France
Sheep Milk, Pasteurized
Aged for 70 days

P'tit Basque was created and introduced in 1997 by Lactalis, a multi-national dairy product corporation in France.  This cheese is very tasty.  It has a mildly sweet and nutty note.  This is delicious by itself or paired with anything tasty.  This is one of my favorites.    

Cotswold
Origin: Gloucester, England
Cow Milk, Pasteurized

If you love chives and garlic in your cheese, then this is a must-try!  This is a very rich flavored cheese therefore enjoy sparingly.

Clockwise from 11: Sopressata Peppata, P'tit Basque, Pillar's Caliente, Mimolette, Sopressata Abruzzese,  Parrano, (unknown in middle)

You can find these cheeses at: Whole Foods Market, Zingerman's Deli and Morgan & York in Ann Arbor.