The Cheese & Spice Market carries a diverse line of imported and domestic, fresh and ripened, artisanal and farmstead cheeses. Artisanal cheeses are produced primarily by hand, in small batches, using the traditional craftsmanship of skilled cheesemakers. Farmstead Cheese is produced from the milk collected on the same farm where the cheese is produced. Most cheeses are produced from cow, goat or sheep milk, and sometimes a blend of milks. Their texture can range from soft to hard: soft (dollopy and gooey); semi-soft (spreadable and stretchy); semi-firm (supple and crumbly); firm (toothsome); hard (flaky and grating).
The following are some cheese types the Cheese & Spice Market will carry.
If you have a favorite, let us know!
Fresh cheeses have not been aged, or are very slightly cured, and have a high moisture content. They are usually mild and have a very creamy taste and soft texture. Some examples include:
- Crème Fraiche
- Chevre, Fresh
Soft-ripened cheeses are ripened from the outside in, very soft and even runny at room temperature. Some examples include:
- Humboldt Fog
- Truffle Tremor
Bloomy-rind cheeses have a surrounding of fluffy white mold culture that forms into a “bloomy” edible crust. Bloomy-rinds are similar to Soft-Ripened cheeses. Some examples include:
- Le Tur
Washed rind cheeses are surface-ripened throughout the ripening/aging process by immersing into a salt water brine, or wine or beer. They have a unique orange hue and firmer outer rind. They can be creamy or hard and grate-able. Some examples include:
Natural Rind Cheeses
Natural rinds form with the least amount of intervention. Cheeses are aged in temperature and humidity controlled rooms, where air naturally dries out the outside of cheese. A thin crust forms on the outside of the cheese over time, which becomes its rind. Some examples include:
- French Tomme de Savoie
- English Stilton
Blue-veined cheeses are ripened with cultures of the mold Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body. The mold provides a distinct flavor to the cheese, which ranges from fairly mild to assertive and pungent. Some examples include:
- Bayley Hazen Blue
- French (roquefort),
- Italian (gorgonzola)
- Danish blue styles.