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THE BEST CHEESE EVER! - a list by erin1231
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About this list:
A list of the best cheeses I've tasted from the 800+ selection at igourmet.com
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employee of a gourmet food company
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Half Moon Wensleydale with Cranberries
First to recommend
Description
The only true Wensleydale cheese in the world comes from the milk drawn from cows that graze the sweet limestone pastures on farms in Upper Wensleydale, England. First made there during the Norman invasion, when French monks from the Roquefort region were brought over to practice their cheese-making skills. The Wensleydale pastures give the cheese its renowned unique, refreshing flavor. It has a clean, mild, slightly sweet flavor with a honeyed aftertaste. The superb texture of fresh Wensleydale is perfectly complemented by the addition of all natural cranberries of the finest quality. After three weeks in the aging cellar, the wheels are cut into half moons and encased in a beautiful cranberry-colored wax. When cut into, the dark red wax and cranberries set against the stark white cheese offers a superb visual experience.
Updated Nov 4, 2008
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Porter Cheese Assortment
First to recommend
Description
Beer and cheese? The very idea is enough to make many a wine aficionado spill their prized Bordeaux. Yet, historically, the pairing has been a common one, particularly in Northern Europe. This enticing tradition is being resurrected here in the U.S., at microbreweries and dairies across the country. Some of the classic combinations are simply divine, whilst contemporary pairing of new world beers and cheeses is yielding exciting results.
Our Porter assortment contains our four favorite cheeses to enjoy with a creamy glass of Porter. Great Porters will possess hints of caramel, chocolate and coffee, and these pair delightfully with this selection -
Le Maréchal by Emmi is a raw cow's milk cheese produced in small batches in the town of Corcelles-aux-Payernes. Aged for 5 months, this terrific cheese retains its creaminess, lending itself well to the Porter.
Chimay Grand Cru is creamy in the mouth, with a sweet, yet robust finish, made by the trappist monks of Scourmont in Belgium. Famous for their beer, it was no surprise that it was a hit with Porter at recent tastings.
Cashel Blue is made by Ireland's Beechmount Farm by Louis and Jane Grubb. They make this superb blue cheese, nestled in the rolling hills of Tipperary. This fantastic new world blue consistently out-performed traditional Stilton in our Porter pairings.
Danish Tilsit is a surface ripened cheese with a piquant flavor, making it a great table cheese to enjoy with a great Porter.
Water Crackers: Perfect for serving with cheeses, fruit, and spreads when entertaining. (4 oz.)
Updated Sep 22, 2008
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The Celebration Bash for 50
First to recommend
Description
Throwing a party for the whole office? Perhaps an engagement or wedding party? Maybe just a summer gathering of family and friends by the pool? This ensemble will surely impress your guests, and, of course, provide them with more than enough to feast on. See our party planners above for our serving suggestions for most of the items. For our largest planner, we have added three more cheeses. Extra Aged Farmer Gouda, one of our favorites, has been aged for 18 months allowing its body to develop a muted caramel color and an intense yet sweet flavor. An aged artisan domestic cheese. And the "icing on the cake" is an English dessert cheese, White Stilton with Fruit.
We've added more smoked salmon (bringing the total to a full pound of this distinctive fish), another jar of olives, and another French pate. Some new accompaniments that will bring out exciting new flavors with the cheeses and salmon. Cornichons are ideal with both smoked salmon and cheddar, and the chutney is a perfect addition to the selection of cheese and crackers.
Don't send your guests out the door without a sweet goodbye. After all of these savory goodies, finish with French butter cookies, Maple Cream Cookies, and don't forget the fruity Stilton. Bon Appetit!
Updated Aug 15, 2008
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Fiery Spice Cheddar
First to recommend
Description
As masters of the art of savory cheese blends — from Harissa Spice to Thai Curry Cheddar — English cheesemakers are always on the lookout for a twist on their standard Cheddars, and they have found it in Fiery Spice. This cheese is not a generic Cheddar with a few jalapeños tossed in, but rather a flavorful mature English cheese kicked up with green and red bell peppers, green and red chili peppers, crushed chili and garlic.
Updated Aug 14, 2008
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Platinum Cheese of the Month Club
First to recommend
Description
About the Club
Are you or someone you know obsessed with cheese? If so, consider taking the leap into our Platinum Cheese of the Month Club. This club is for those formaggio lovers who relish a strong, robust blue, a ripe, runny Roucoulons, or the earthy aroma of a stinky Chablis Chalancey. Compared to our traditional Cheese of the Month Club International, the Platinum Cheese of the Month Club will feature stronger cheeses, with complex profiles, and spotlight different farmhouse cheeses that have received AOC or DOP status. These rare, hard-to-find cheeses are not for the faint of heart but we’ve found them to be tantalizing favorites that we can’t help but share with the world. This is also an exciting gift for that connoisseur friend who’s always snooping about for a tasty new treasure.
Updated Aug 4, 2008
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Cotswold
First to recommend
Description
Cotswold, also known as "Pub Cheese," is the name given to this hearty cheese that combines Double Gloucester with flavorful bits of chive and onion. A harmonious blend of mellow, crumbly cheese and powerful vegetables, Cotswold is a terrific complement to the softer, milder flavors on your cheese board. In England, it is a notoriously popular pub cheese that is commonly served with hard-crusted bread and a strong, dark ale. Wonderful melted on grilled chicken or chops, and atop burgers.
Updated Jul 25, 2008
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Chocolate Stout Cheddar by Rogue Creamery
First to recommend
Description
Pairing with another famous set of Rogues (those over at the Rogue Brewery) resulted in the creation of this delicious cheddar. After the cheddar is formed, it is broken down and covered in Rogue's Chocolate Stout. This stout tastes wonderful with the cheddar. The mellow flavor of oats, chocolate malts, and real chocolate are balanced perfectly with the right amount of hops for a bittersweet finish. The darkness of the beer also gives the cheese this distinct lacy pattern. All you need is a stout of your own!
Updated Jul 7, 2008
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Graskaas by Beemster
First to recommend
Description
A seasonal cheese, this limited availability product is only produced in the summer. Beemster's world famous milk becomes even more coveted during the last two weeks of March. The milk taken from the Beemster cows during this period is the creamiest milk of the year. This is the only milk used to create Graskaas, an exceptional Gouda-type cheese enrobed in a vibrant, green rind. During the limited "first grazing" period, enough milk is collected to craft just 2,000 wheels of Graskaas; only half of which are exported to the U.S. Made in the beginning of April and aged for one month, the recipe for Graskaas dates back to 1901.
Updated Jun 11, 2008
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Capradoro
First to recommend
Description
Sardinia is one of the least populated regions of Italy. Natural pastures cover more than half the area of this secluded Mediterranean island. Sheep and goats are widely raised on Sardinia's beautiful hilly interior where herbs such as rosemary, sage, myrtle and juniper grow wild. This is where Sardoformaggi (established in 1963) gets its milk for Capradoro. A rarity among Italian cheeses, Capradoro is an aged goat's milk cheese. This hard, flaky cheese has incredible floral notes and a refreshing lemony tang. A truly remarkable tasting goat cheese, Capradoro is excellent on a cheese board and suitable for grating or shredding.
Updated May 22, 2008
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Cabri Corolle
First to recommend
Description
Chevrechard has created their own twist on the classic Corsican cheese, Fleur de Maquis. Like Fleur de Maquis, Cabri Corolle is coated in spices such as rosemary, peppers, peppercorns, and juniper berries with a creamy white interior. Unlike Fleur de Maquis, Cabri Corolle is made from goat's milk and comes from the Poitou-Charentes region of France. This rich, almost buttery goat's milk cheese complements the liberal coating of herbs and spices, leaving a pleasing finish on your palette. Creamy and spreadable, it is ideal served simply with fresh, crusty bread.
Updated May 22, 2008
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