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Black Mesa Ranch is a 280-acre working goat ranch located just east of the historic pioneer town of Snowflake in the beautiful White Mountains of Arizona. The ranch started making cheese in 2003, becoming the only certified goat dairy in the state of Arizona. Located off-grid, Black Mesa Ranch produces its own electricity using solar and wind technology.

Black Mesa Ranch's cheeses are true farmstead products, made exclusively from the milk of their own Nubian goats. These goats, of African descent, are well suited for Arizona's hot climate. Unlike goat cheeses from temperate parts of the globe, the heat, lack of humidity, and desert plants eaten by the goats produce a flavor that is distinctive and unique. All Black Mesa cheeses are handmade in small batches to ensure attention to detail. Their superb Jalapeno Chevre is fresh, soft, and clean on the palate. Excellent served on crusty French bread, the zesty jalapeno coating makes it a true Arizona experience.

Updated May 22, 2008

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Shelburne Farms Aged Vermont Cheddar

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Shelburne Farms is a membership-supported, nonprofit environmental education center and National Historic Landmark on the shores of Lake Champlain in Shelburne, Vermont. It is a grass-based dairy, relying heavily on pastures to support their herd of Brown Swiss Cows. Their cows graze small sections of pasture for 12 to 24 hours and then are rotated to a new section the following day. The grazed area is given time to regrow before it is used again, keeping the pastures healthy. This grass-based method of dairying is friendlier to the environment because it eliminates the use of crop-based herbicides and pesticides, uses less machinery and fuel, uses manure as a natural fertilizer, and controls water pollution by maintaining thick pasture growth.
Shelburne Farms has 197 registered Brown Swiss cows. This type of cow was selected for its hardiness, foraging ability, quality of milk, longevity and gentle temperament. A Brown Swiss cow on pasture at Shelburne Farms will produce an average of 50 pounds of milk per day. The level of milk production is highest for the 60 to 90 days after the cow gives birth, and then slowly decreases over the next ten months. At ten months, the cow is dried off and milking stops for two months. She then gives birth to a new calf (about 12 months from the birth of the last one). Most of their milk is used right there on the farm to produce Shelburne Farm's Farmhouse Cheddar cheese.

Shelburne's cheese is only made from the fresh, raw milk of purebred Brown Swiss cows raised on the farm. This spectacular cheese, aged for approximately two full years, is noted for its sophisticated, rich flavor that leaves hints of maple and apple. It has consistently won awards from the American Cheese Society, including "Best Farmhouse Cheese" and "Best Cheddar Cheese".

Suitable for Vegetarians.
Made from unpasteurized cow's milk.

Updated Mar 5, 2008

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Gruyere

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This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere! Enjoy this traditional favorite julienned into a chef's salad, melted on a hot open-faced sandwich, or, of course, in a classic cheese fondue. Won the Silver Medal in the World Cheese Awards.

Unpasteurized cows milk

Updated Mar 5, 2008

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Brie

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We always welcome the arrival of Autumn because it heralds the start of the Brie season. The most prized and celebrated of all French cheeses, Brie is believed to have been created prior to the Eighth Century. Charlemagne's chronicler, Eginhard de Saint Gall, reported that the Emperor enjoyed it at the Priory of Rueil in the town of Brie in the year 774. In 1815, the Prince de Tallyrand named Brie "Le Roi de Fromages" - The King of Cheeses. Each of our French Bries is shipped uncut. Enjoy it with a glass of champagne!

Made from pasteurized cow's milk.

Updated Mar 5, 2008

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Manchego

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Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. Cheeses from Spain are commonly made from sheep's milk because most of the territory is rocky and dry; unfriendly to cows but suitable for raising goats and sheep. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant ,while its texture is firm but not dry. Manchego can be recognized by the zigzag pattern etched into its rind. This is created by the rippled surface of the press used in the manufacture of the cheese. Underneath the inedible rind, the interior is ivory colored with few small holes. Taste Manchego for the first time and you will be surprised at how long the wonderful flavor lingers on your palate. It is an experience you will be drawn back to again and again.

Pasteurized sheeps milk.

Updated Mar 5, 2008

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Roquefort

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Roquefort is the ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the three musketeers of blue cheese, setting the gold standard for all other blues. Roquefort is made from raw sheep's milk, as opposed to the pasteurized cow's milk of its chief rivals. It is aged naturally in the caves of Cambalou for a minimum of three months, developing an intense flavor profile.
The Roquefort Association, Inc. protects the quality of Roquefort and marks all genuine Roqueforts with a red sheep seal (it is made from the milk of Red Lacaune sheep). This world renowned cheese is soft, rindless, and a bit crumbly.

Unpasteurized sheeps milk

Updated Mar 5, 2008

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Royal Blue Stilton

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Long known as "The King of Cheeses", Blue Stilton is one of a handful of British cheeses granted the status of a "protected designation origin" (PDO) by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire and made according to a strict code may be called Stilton. There are just six dairies licensed to make Stilton, each being subject to regular audit by an independent inspection agency accredited to European Standard EN 45011.

To be called Stilton, a cheese must:

be made only in the three counties from local milk which is pasteurized before use.
be made only in a traditional cylindrical shape.
be allowed to form its own crust or coat.
be un-pressed.
have delicate blue veins radiating from the center.
have a taste profile typical of Stilton.
Made by the Long Clawson dairy, this product is perfect for snacking and as a part of the cheese course, but also is a wonderful cheese for salads and cooking.

Pasteurized cow's milk

Updated Mar 5, 2008

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Beemster X.O. Extra Aged Gouda

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We experienced a moment of culinary divinity when we first sampled this double-aged Gouda. Previously, we doubted that any cheese could be more flavorful than Beemster's 18-month Aged Gouda, but their X.O. indeed sets a new bar. With this 26-month gouda, we first noticed its delicate, brittle texture. After we tasted it, the flavor of butterscotch permeated the palate, followed by alternating waves of whiskey and pecan.

Pasteurized Cow's Milk

Updated Mar 5, 2008

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Grana Padano - Stravecchio Oro del Tempo

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Stravecchio Oro del Tempo is a superior, 22-month aged Grana Padano produced by Agriform near Venice. This masterpiece compares beautifully with its better-known cousin Parmigiano Reggiano. The flavor of Stravecchio is intense and complex, with fruity overtones that evoke pineapple or strawberry, depending on the season. Like all precious things, every Stravecchio cheese is one of a kind, and each wheel is branded with a unique serial number. Agriform tests the quality of each wheel of Stravecchio every week until the twentieth month of aging. The end result of this rigorous testing process is that only the cheeses that deserve to become prime Grana Padano Stravecchio are stamped with the certificate of origin and guarantee.

Unpasteurized cow's milk

Updated Mar 5, 2008

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Parmigiano Reggiano Vacche Rosse

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Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. A beautiful beast, this unique cow has a striking red coat. During recent times, these red cows were replaced by more typical, and more productive, black and white cows. Sadly, by the late 1980's, only a few red cows remained. However, during the last few years, the breed has been reinvigorated and is now being used for the production of small quantities of special Parmigiano Reggiano. Fanticini produces small quantities of “Vacche Rosse” in their family dairy in Villa Sabbione (near Reggio Emilia), using milk from the Raggio Cigarini Farm. This "Red Cow" variety tastes like the Parmigiano Reggiano of yesteryear. The milk of the red cows is characterized by a higher butterfat content and contains more proteins. This combination allows for the production of a cheese that is better suited for a longer period of aging, requiring a minimum of 30 months. Compared to the 24 month aging period of most other Parmigiano Reggianos, that is quite a difference. Its unique nutty, fruity, grassy flavor is richer than most Reggianos and its texture is somehow more creamy, even though it is aged for a much longer time. Reserve it for the most special dishes, or eat it like the Italians do - chunked and drizzled with thick, expensive Balsamico.

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THE BEST CHEESE EVER! - a list by erin1231

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