Strong, piquant, seriously aromatic — it’s all here!
We’re ratcheting up the ripe, putting on the pungent, accentuating the aging and stepping up the seasoning with a selection of cheeses that showcase flavor from the first fragrant sniff to the final tasty, toothsome bite!
For the more mild-mannered cheese appreciator, we gravitate toward Gouda and Manchego, but not just any! If you haven’t tried these long-aged versions, now’s the time to go full flavor:
- Beemster X.O. Gouda — Aged more than two years, this pasteurized cow’s milk cheese is hard with tiny salt crystals that explode in every bite. It boasts a deep orange color and the texture is as addictive as the flavor!
- Don Juan Manchego — Spain’s most famous cheese. Made from 100% pasteurized Manchego sheep’s milk from the La Mancha region of Spain, this classic is hand-formed, hand-wrapped and dry cured for a full year. Its full-bodied flavor reflects the rugged Spanish countryside — floral, nutty, sweet, and savory with a firm, yet moist texture.
For the bolder cheese explorer, we recommend two: one that leans more toward the sophisticated stinky side and one that is devastatingly delightful.
- Auricchio Imported Taleggio DOP — Rich and buttery with a soft, incredibly flavorful interior — fruity, yet slightly salty — Taleggio is super creamy with a strong aroma and short shelf life, but oh, so worth it! An Italian, semi-soft, washed rind cheese made with both pasteurized and raw cow’s milk, we melt it with Gruyère on farm bread for a bomb of a grilled cheese — exquisite, really.
- Auricchio Italian Imported Gorgonzola Dolce DOP — Dolce means “sweet” and this soft, blue, buttery cheese made with uncooked whole cow’s milk is definitely that. Its blue veining is lovely and contributes to its complex, yet mild flavor with notes of sour cream and lactic tang. Serve atop broiled persimmons drizzled with balsamic glaze.
What happens when you serve all four of these cheeses together? Let’s just say they’re still talking about it. Throw in some Spanish Marcona almonds, grapes, wildflower honey and some sweet and spicy pecans, and you’re the hit of the party! Well, at least your cheese board is!